Roasted Salmon With Red Potatoes And Dill

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

Ingredients

• Servings: 4
• 1 1/2 lbs red potatoes, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (6 ounce) salmon fillets
• 1/2 teaspoon salt
• 2 tablespoons horseradish
• 1/2 cup fresh dill, divided

Recipe

• 1 preheat oven to 450°.
• 2 in a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. roast potatoes in oven for 10 minutes.
• 3 after 10 minutes, remove pan from oven. with spatula, push potatoes to one end of the pan to make room for the fish.
• 4 place fish in pan, sprinkle with 1/2 t. salt. return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. at this point, you may need to remove the fish and continue roasting the potatoes until done.
• 5 transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
• 6 toss potatoes with remaining dill and serve alongside the salmon.

Kimmy's Clam Chowder

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

Ingredients

• Servings: 10
• 1 celery, chopped
• 2 cups onions, chopped
• 10 lbs potatoes
• 1 gallon half-and-half
• 1 quart whipping cream
• 1 garlic clove
• 2 (15 ounce) cans clams
• 1 lb real butter
• 1/2 teaspoon salt
• 1 1/4 teaspoons pepper
• 1 teaspoon seasoning salt

Recipe

• 1 sauté chopped onion and celery in butter.
• 2 peel and chop potatoes.
• 3 boil potatoes in water until tender; drain.
• 4 add cream, half and half, onions and celery to potatoes.
• 5 sauté drained clams in the remaining butter and garlic. add salt to taste.
• 6 add clams to boiling pot. bring boil to a simmer.
• 7 add seasoning to flavor.
• 8 simmer for 10 to 15 minutes.

Roasted Shrimp With Champagne-shallot Sauce

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 cups brut champagne
• 1/2 cup minced shallot
• 3 1/2 tablespoons olive oil
• 2 3/4 lbs uncooked large shrimp (13-15/lb.0, peeled and deveined)
• 3 1/2 teaspoons chopped fresh thyme leaves, divided
• 2 1/4 teaspoons finely grated lemon peel, divided
• 1/2 cup butter, room temperature
• 2 tablespoons chopped fresh italian parsley

Recipe

• 1 simmer champagne and shallots until reduced to 1/2 cup, about 25 minutes.
• 2 combine 3 1/2 tbsp oil, shrimp, 2 1/2 tsp thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. cover and chill in refrigerator for 2 hours.
• 3 position 1 rack in bottom third of oven and 1 rack in top third of oven. preheat oven to 450 degrees. brush 2 heavy large, rimmed baking sheets with oil.
• 4 arrange shrimp on sheets. roast until opaque, about 6 minutes.
• 5 meanwhile, bring sauce base to simmer; remove from heat. whisk in butter in 4 additions. whisk in remaining 1 teaspoons thyme and 1/2 tsp lemon peel. season with salt.
• 6 top pasta or rice with shrimp. spoon some of sauce over, sprinkle with parsley. serve, passing remaining sauce seaparately.

Steamed Mussels With Fennel And Sun Dried Tomatoes

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

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 2 shallots, sliced thin
• 1 fennel bulb, sliced thin
• 5 garlic cloves, minced
• 8 sun-dried tomatoes, sliced thin
• 3/4 cup fresh parsley, minced
• 1 cup dry wine
• 2 tablespoons fresh lemon juice (from 1/2 lemon)
• 2 lbs mussels, scrubbed and debearded
• fresh lemon zest (from 1 lemon)
• baguette, sliced

Recipe

• 1 heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn).
• 2 stir in the sun dried tomatoes, 1/2 cup of the parsley, wine, and lemon juice.
• 3 reduce heat to low and simmer 5 to 10 minutes.
• 4 increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes.
• 5 transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open.
• 6 whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve.
• 7 serve with baguette slices.

Roasted Shrimp With Romesco Sauce

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

Ingredients

• Servings: 4
• 3 tomatoes, halved
• 10 garlic cloves
• 2 slices crusty bread
• 1/2 cup whole almond, with skin
• 1/2 cup hazelnuts or 1/2 cup pine nuts
• 1 pimientos or 1 roasted red pepper
• 1/2 cup red wine vinegar
• 3/4 cup olive oil
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 3 tablespoons olive oil
• 2 lbs prawns, shelled, tails removed

Recipe

• 1 preheat oven to 450 degrees f.
• 2 arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.
• 3 transfer to a food processor and pulse to roughly break up. add the pimentos, vinegar, oil, and paprika. pulse again until well combined, add salt. this sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).
• 4 heat oil to almost smoking in a large skillet or roasting pan. toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. then roast for 10 to 12 minutes in a 450 degree f oven. serve the remaining sauce on the side for dipping.

Spicy Crab Stuffed Mushrooms

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

Ingredients

• Servings: 24
• 1 lb lump crabmeat
• 2 dozen large mushrooms, cleaned and stems removed
• 1 teaspoon garlic, minced
• 1/2 cup jalapeno pepper, chopped
• 1/4 lb monterey jack pepper cheese, grated
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 2 ounces parmesan cheese, grated

Recipe

• 1 preheat the oven to 350 degrees.
• 2 place mushroom caps on a baking sheet lined with parchment paper.
• 3 in a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, worcestershire sauce, hot sauce, salt, mayonnaise and parmesan cheese.
• 4 place a heaping tablespoon into the cap of each mushroom.
• 5 bake the mushroom caps for 30 minutes.

Roasted Salmon With Salsa Verde New Potatoes And Warm Green Bean

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

Ingredients

• Servings: 4
• 1 1/2 tablespoons italian parsley, chopped
• 1/2 tablespoon mint leaf, chopped
• 3 tablespoons capers
• 6 anchovies packed in oil, drained
• 1 garlic clove, crushed
• 4 large red ripe tomatoes, each cut into 8 slices
• 2 (1 1/4 lb) salmon fillets
• 1 tablespoon capers
• 2 garlic cloves, sliced
• 1/2 teaspoon dried chili pepper flakes
• 1 bunch fresh thyme
• 3 tablespoons olive oil
• 10 tablespoons water
• salt and pepper
• 4 lbs small potatoes
• 3/4 ounce butter, melted
• salt
• 18 ounces fine green beans, stalk ends removed
• 1 tablespoon dijon mustard
• 1 tablespoon wine vinegar
• 7 tablespoons extra virgin olive oil
• 1 bunch scallion, trimmed and thinly sliced
• salt and pepper

Recipe

• 1 preheat the oven to 425°f.
• 2 for the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove.
• 3 mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.
• 4 line the base of a lagre roasting tin with a sheet of non-stick baking-paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).
• 5 scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme.
• 6 drizzle over three tablespoons of the oil, the water, and some salt, to taste. this will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
• 7 brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes.
• 8 lightly season with salt and then cover with the salsa verde mixture.
• 9 lightly season the cut face of the second salmon fillet and place on top of the salsa verde covered salmon skin-side down.
• 10 brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. season, to taste, with salt and freshly ground black pepper.
• 11 roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.
• 12 remove the salmon from the oven and leave it to rest briefly.
• 13 using a small sharp kitchen knife, peel the potatoes from top to bottom, taking as wide a band of peel off each time as possible. work around the potato to create a fairly uniform oval shape.
• 14 bring 1in of water to the boil in a large pan, then reduce to a simmer.
• 15 lower a petal steamer into the pan (the boiling water should not reach the holes). add the potatoes and sprinkle them liberally with salt.
• 16 cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart.
• 17 transfer the potatoes to a bowl, brush with a little melted butter and serve.
• 18 for the bean salad, bring a pan of well-salted water to the boil.
• 19 add the beans and boil rapidly for 4-4½ minutes until just tender.
• 20 meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. season to taste with salt and pepper.
• 21 drain the beans well and return them to the pan. toss with the scallions and mustard dressing. pile into a serving bowl and serve warm.
• 22 to serve, cut the salmon across into portion-sized pieces. serve with some of the cooking juices, spooned over, some of the roasted tomatoes, with bean salad and steamed potatoes to the side.

Steamed Mussels Trieste Style (lidia Bastianich)

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

Ingredients

• Servings: 6
• 6 tablespoons extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil, for finishing
• 4 garlic cloves, crushed and peeled
• 1 -2 onion, cut into 1/4 inch slices (2 cups sliced)
• 4 bay leaves, preferably fresh
• 1/2 teaspoon coarse sea salt or 1/2 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes (or perperoncino flakes)
• 1/2 cup wine
• 3 lbs mussels, scrubbed, rinsed, and drained
• 1/4-1/2 cup dry breadcrumbs (made fresh)
• 3 tablespoons chopped fresh italian parsley

Recipe

• 1 add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
• 2 cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
• 3 pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
• 4 steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.
• 5 if the mussel shells have already opened (or almost all are open), leave the pan uncovered--otherwise, replace the cover and steam a bit longer.
• 6 as soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan; quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce( if the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs).
• 7 finally, drizzle 2 more tablespoons oil and sprinkle the chopped parsley on top, and toss briefly to distribute the seasonings.
• 8 turn off the heat, set the pan in the center of the table, and let people scoop mussels and sauce into their own warm soup bowls (and remember to put out extra bowls for the shells).
• 9 serve with good crusty bread for mopping up the sauce.

Sizzling Pecan Scallops With Pineapple Salsa

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

Ingredients

• Servings: 4
• 4 cups fresh pineapple, cut into bite-size pieces
• 1 cup red onion, diced
• 8 tablespoons light brown sugar
• 4 tablespoons fresh lemon juice
• 3 cups cilantro
• 20 sea scallops
• 1/2 cup flour
• 8 teaspoons cumin
• 4 teaspoons ginger
• olive oil
• 1 1/2 cups pecans
• 4 tablespoons maple syrup

Recipe

• 1 for salsa: combine pineapple and red onion in medium bowl. mix in brown sugar and lemon juice. add cilantro. refrigerate salsa for two hours to overnight.
• 2 for scallops: coat bottom of large skillet with olive oil. combine flour, cumin and ginger in small bowl. dry scallops. coat scallops in flour mixture and drop in oil over medium heat. turn scallops frequently so not to burn.
• 3 cook 12-15 minutes depending on size of scallops. coat pecans with maple syrup. toss pecans in skillet with scallops in final few minutes of cooking.
• 4 plate scallops and pecans and cover with salsa. enjoy!

Spicy Citrus Grilled Shrimp

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

Ingredients

• 1 lb shrimp, peeled (i keep the tails on)
• 1/2 cup orange juice (from 1-2 oranges, if one orange is enough cut up the other orange to add on the skewers, just depend)
• 1 tablespoon lemon juice
• 1 orange, zest of
• 1 lemon, zest of
• 2 teaspoons chipotle chiles in adobo, fine chopped (use more is you like more spice)

Recipe

• 1 now shrimp will take only about 30-45 minutes worth of marinade.
• 2 scallops -- 20-30 tops.
• 3 fish can go a couple of hours, especially cod or halibut a thick cut fish steak.
• 4 marinade -- mix the orange juice, lemon, zest of both the orange and lemon and chipoltes. just mix all in a baggie and let the seafood marinade.
• 5 shrimp -- now i like to skewer mine (bamboo skewers soaked in water first if using a charcoal grill) and then just grill. they take hardly any time. just a couple of minutes per side is all. just until they turn pink. i baste them as they grill once per side with the marinade. you can do this inside on a grill pan or outside on the grill.
• 6 serve -- with creamy cheesy polenta and grilled vegetables.

Quick And Cheap Pasta

Ingredients

• Servings: 1
• 1 tablespoon butter
• to taste spaghetti or to taste desired pasta
• olive oil
• 1/2 onion, finely chopped
• 4 -5 tablespoons tomato paste
• 1/2 cup water
• to taste salt
• to taste pepper
• to taste nutmeg
• to taste mustard
• to taste lemon juice

Recipe

• 1 have some boiling water, with salt and one of those chicken stock cubes in it and a tablespoon of butter.
• 2 when it starts to boil, add the spaghetti or any other type of pasta.
• 3 after about 10-15 minutes, the pasta should be cooked (try it and see if its not hard) remove the water, stir a little bit with a fork (don't squish it!) and let it dry for about one minute. you can eat the pasta like this it's good, but you'll be fed up with it in no time, so, the solution i found is to add some nice sauce: start making the sauce about 5 minutes after the pasta's been boiling have some oil or olive oil on a frying pan or a small pan.
• 4 add half an onion cut into little pieces.
• 5 when the onion starts to get transparent and soft add a little bit of concentrated tomato, just about 4-5 table spoons.
• 6 stir (have the fire set to low) add half a cup of water and stir again.
• 7 add salt, pepper, nutmeg, mustard, lemon juice, and any sort of seasoning you like, and let it cook for a couple of minutes.
• 8 and there, you have your basic sauce recipe, if you're vegan, just pour it over the pasta, it's very tasty.
• 9 if you're not vegan you'll soon get fed up with this to, to solve that problem, simply add whatever you want to the sauce, it's excellent with canned tuna, mushrooms, fish leftovers, meat, ham, really anything you like! and the great thing is that the sauce has a completely different taste depending on what you add to it. i hope this helps :)

Roasted Shrimp Scampi Provencal

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 6 garlic cloves, minced
• 1 (14 1/2 ounce) can fire-roasted crushed tomatoes
• 1/2 cup dry wine
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh basil
• salt
• fresh ground black pepper
• 2 lbs large shrimp, deveined and butterflied, with tails left on
• 3 tablespoons olive oil
• 2 tablespoons dry wine
• seasoning salt (store-bought or seriously simple seasoning salt)
• fresh ground black pepper
• 2 tablespoons finely chopped fresh parsley, for garnish

Recipe

• 1 preheat the oven to 425°.
• 2 sauce--heat the olive oil in a large skillet over med-high heat.
• 3 add the shallots and saute for 2 minutes, or until softened.
• 4 add the garlic and saute for 1 minute more, or until softened but not browned.
• 5 add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
• 6 cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
• 7 taste for seasoning and adjust.
• 8 rinse and dry the shrimp.
• 9 put in a 14-inch round or a 13-inch square baking dish.
• 10 drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
• 11 toss with tongs to evenly coat.
• 12 arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
• 13 roast for about 6 minutes, or until partially cooked.
• 14 top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
• 15 garnish with the parsley and serve immediately.
• 16 **may serve shrimp and sauce with hot cooked linguine.

Summer Porch Shrimp Pasta Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/2 lb tube-shaped pasta, cooked and cooled according to package directions
• 1 medium cucumber, peeled, seeded and sliced
• 1 cup fresh sugar snap peas (thawed and trimmed) or 1 cup frozen sugar snap peas (thawed and trimmed)
• 1 cup cherry tomatoes, cut in half
• 1/4 cup sliced green onion
• 1 tablespoon fresh dill weed
• 1/2 cup prepared ranch salad dressing
• 1/2 cup mayonnaise
• 1 (4 ounce) can medium shrimp

Recipe

• 1 in a large bowl, combine pasta, cucumber, snap peas, tomatoes, green onions and dill. add dressing and mayonnaise, tossing until well coated. gently fold in the shrimp until all ingredients are well coated. serve immediately on a bed of shredded lettuce. if desired, chill before serving.

Island Grilled Red Snapper

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 small red snapper, cleaned (1 1/2 to 2 pounds each)
• olive oil
• salt & freshly ground black pepper
• 12 fresh thyme sprigs
• 4 limes, haved crosswise

Recipe

• 1 prepare grill.
• 2 rinse the snappers and pat dry with paper towels.
• 3 brush the fish, inside and out with oil and sprinkle well inside and out with salt and pepper.
• 4 place 3 sprigs of thyme inside each fish.
• 5 close the openings with small metal skewers.
• 6 lightly oil the grill and place fish on the rack 4 inches from the heat.
• 7 grill turning once, until cooked through 4-6 minutes per side.
• 8 serve immediately accompanied by the limes.

Quick And Easy Salmon Cakes

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

Ingredients

• 1 cup boiling water
• 1 (6 ounce) package cornbread stuffing mix
• 3 eggs, slightly beaten
• 2 (6 ounce) cans salmon
• 1/4 cup oil (for frying)

Recipe

• 1 add boiling water to stuffing mix and let stand 5 minutes.
• 2 mix eggs and salmon
• 3 add stuffing mix.
• 4 shape into patties.
• 5 cook about 5 minutes on each side until slightly browned.

King Crab Legs

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

Ingredients

• Servings: 4
• 4 large king crab legs
• 1/2 cup garlic butter
• breadcrumbs
• pepper

Recipe

• 1 preheat oven to 400°f.
• 2 cut crab legs in half across width. split open lenghtwise.
• 3 spread garlic butter over meat and sprinkle with breadcrumbs.
• 4 place on an ovenproof platter and pepper well.
• 5 change oven setting to broil and place crab legs in oven.
• 6 broil 5-6 minutes.

Roasted Sea Bass With Herb Sauce

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

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 6 sea bass fillets
• 2 tablespoons fresh lemon juice
• salt and pepper
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 1 cup olive oil
• 1 cup chopped fresh parsley
• 1/3 cup chopped fresh chives
• 1/4 cup drained capers, chopped
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped fresh rosemary
• 1/3 cup fresh lemon juice

Recipe

• 1 preheat oven to 450f.
• 2 lightly brush a baking sheet with olive oil and place fish fillets on baking sheet.
• 3 brush the fish with olive oil, then drizzle with lemon juice.
• 4 sprinkle fish with salt and pepper, then herbs.
• 5 bake fish about 10 minutes, just until opaque in center.
• 6 transfer fish to plates and spoon some herb sauce over the fillets.
• 7 sauce mix all ingredients in medium bowl.
• 8 season with salt and pepper.
• 9 may be made one day ahead and refrigerated.
• 10 use at room temperature.

Steamed Mince Lamb, Chicken And Crab Cups

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 250 g ground lamb
• 180 g minced chicken
• 1 (170 g) can crabmeat, drained
• 1/4 cup coconut milk
• 4 spring onions, chopped
• 1 tablespoon chopped fresh coriander
• 1 stalk fresh lemongrass, chopped
• 3 garlic cloves, crushed
• 2 tablespoons fish sauce
• 1/2 teaspoon palm sugar
• 1/4 teaspoon cracked black peppercorns
• 2 eggs, separated
• 4 small green cucumbers, chopped
• 2 cups bean sprouts
• 2 small red peppers, chopped

Recipe

• 1 blend or process lamb, chicken, crab, coconut milk, spring onions, coriander lemon grass garlic and sauce, sugar and peppercorns until combined;transfer mixture to a bowl.
• 2 beat egg whites with 1 of the egg yolks in a small bowl with electric mixer until thick and creamy, fold into lamb mixture.
• 3 spoon lamb mixture into 6 (1/2 cup capacity) ungreased bowls, press in firmly, smooth tops.
• 4 brush tops with remaining egg yolk.
• 5 just before serving place the bowls in a bamboo steamer, cook covered over boiling water for about 20 minutes or until cooked through; cool.
• 6 turn out cups and cut into wedges.
• 7 serve over combined cucumber sprouts and peppers.
• 8 can have chili jam or sauce on the side.

Steamed Mussels With Lemon-saffron Sauce

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

Ingredients

• Servings: 4
• 1/2 cup creme fraiche, see note below
• 2 large egg yolks
• 1 1/2 tablespoons butter
• 2 large shallots, finely chopped
• 2 tablespoons cognac or 2 tablespoons brandy
• 3 tablespoons fresh lemon juice
• 1 generous pinch saffron thread
• 40 mussels, scrubbed, debearded
• 1 cup dry wine
• fresh chives

Recipe

• 1 note:.
• 2 if creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85°f). remove from heat and mix in 2 tablespoons buttermilk. cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. refrigerate until ready to use.
• 3 whisk crème fraîche and egg yolks in medium bowl to blend.
• 4 melt butter in heavy medium skillet over medium heat.
• 5 add shallots and sauté until soft, about 3 minutes.
• 6 remove skillet from heat.
• 7 add cognac and ignite with match.
• 8 let flames burn out; whisk in lemon juice and saffron.
• 9 set both mixtures aside.
• 10 place mussels in heavy large pot; pour in wine.
• 11 bring to boil over medium-high heat.
• 12 cover pot and cook until mussels open, about 6 minutes.
• 13 remove from heat.
• 14 using tongs, transfer mussels to baking sheet (discard any mussels that do not open).
• 15 remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls.
• 16 tent with foil.
• 17 strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture.
• 18 boil over medium-high heat until reduced to 1 cup, about 3 minutes.
• 19 very slowly whisk hot liquid into crème fraîche mixture; return to same skillet.
• 20 stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes.
• 21 remove from heat; season sauce with salt and pepper.
• 22 spoon sauce over mussels.
• 23 garnish with chives.

Steamed Mussels In Saffron Wine Broth

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

Ingredients

• Servings: 1
• 1 quart fresh mussels, cleaned
• 1 cup dry wine
• 1/4 teaspoon saffron
• 2 shallots, chopped
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, halved

Recipe

• 1 in a deep saucepan, bring wine, saffron, shallots, and parsley to a boil.
• 2 add the mussels, cover and simmer for 10-12 minutes or until shells have opened (mussels will be firm but tender).
• 3 serve the mussels with their broth and lemon halves.

Dill Marinade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup fresh dill, minced
• 1 garlic clove, minced
• 1 cup plain yogurt
• 2 tablespoons dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice

Recipe

• 1 mix all ingredients in a small bowl.
• 2 use immediately.

Roasted Salmon With Spinach

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup unsalted butter, plus
• 3 tablespoons unsalted butter
• 1 teaspoon dry crushed red pepper
• 1 clove garlic, minced
• 1 1/2 tablespoons minced ginger (fresh)
• 1/2 cup packed golden brown sugar
• 1/2 cup fresh lime juice
• 1/2 cup soy sauce
• 2 teaspoons cornstarch, dissolved in
• 2 teaspoons water
• 4 (7 ounce) salmon fillets
• 2 (6 -9 ounce) bags baby spinach (depending how much spinach you want)
• 2 cups cooked rice

Recipe

• 1 preheat oven to 400°f.
• 2 melt 1/2 cup butter in heavy large saucepan over medium heat.
• 3 add crushed red pepper, ginger, and garlic and stir until fragrant, about 1 minute.
• 4 add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes.
• 5 whisk in lime juice and soy sauce.
• 6 increase heat and boil until reduced to 1 1/2 cups, about 2 minutes.
• 7 add cornstarch mixture and boil until thick, about 3 minutes.
• 8 set sauce aside.
• 9 melt 1 tablespoon butter in heavy large skillet over high heat.
• 10 working in batches, cook salmon until golden brown, about 2 minutes per side.
• 11 transfer to baking sheet.
• 12 spoon 1 tablespoon sauce over each fillet.
• 13 roast until fish is opaque in center, about 5 minutes.
• 14 melt remaining 2 tablespoons butter in large pot over medium-high heat.
• 15 add spinach and toss until wilted but still bright green, about 3 minutes.
• 16 season to taste with salt and pepper.
• 17 divide rice among four plates.
• 18 using tongs, top rice with spinach.
• 19 top each with salmon fillet; drizzle with remaining sauce and serve.

Mesquite-smoked Caribbean Style Whole Red Snapper

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

Ingredients

• Servings: 4
• 1 whole red snapper (3 1/2 to 4 lbs scaled, cleaned)
• 3 tablespoons kosher salt
• 1 tablespoon cracked black pepper
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 vidalia onions or 1 other sweet onion, julienned
• 1/4 cup chopped cilantro
• 1/4 cup julienned ginger
• 1 tablespoon minced garlic
• 1 scotch bonnet pepper, ribbed, seeded, and small diced
• 2 cups coconut milk
• 1/2 cup dark rum
• 1/4 cup lime juice
• 2 tablespoons unbleached cane sugar or 2 tablespoons dark brown sugar
• 1/2 cup olive oil
• 1 cup mesquite wood chips, soaked for 1 hour in water

Recipe

• 1 make 4 or 5 deep diagonal cuts into the flesh of the fish on both sides of the fish.
• 2 season the snapper both inside and out with the salt and black pepper.
• 3 in a mixing bowl, combine the red pepper, yellow pepper, onion, and cilantro, set aside.
• 4 place the snapper in a large casserole dish.
• 5 stuff the cavity of the fish with the pepper/onion mixture.
• 6 in a small bowl mix the ginger, garlic, and the scotch bonnet pepper, rub this mixture all over the fish being sure to rub the cavity and the slits on either side.
• 7 in a separate mixing bowl combine the coconut milk, rum, lime juice, sugar and olive oil.
• 8 pour this mixture over the snapper and wrap with plastic.
• 9 refrigerate and let marinade for 2 hours before smoking.
• 10 be sure to turn the fish 3 times during the marinating period.
• 11 set-up the grill using an indirect cooking method (the coals are pushed to the sides of the grill and the fish cooks in the center of the coals), and sprinkle the mesquite wood chips over top the charcoals.
• 12 place the marinated snapper in a fish basket and place the basket on the grill.
• 13 cover the grill and let the fish cook for 45 minutes to 1 hour, or until the flesh flakes and breaks away from the bone.

Roasted Salmon With Potatoes And Mushrooms

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 lb tiny new potatoes, halved
• 8 ounces button mushrooms
• 3 tablespoons olive oil
• kosher salt
• black pepper
• 1 1/4 lbs skinless salmon fillet
• 1 tablespoon red wine vinegar
• 1 tablespoon whole grain mustard
• 1 teaspoon honey
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 heat oven to 400°f on a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. roast, tossing once, until the potatoes begin to soften, about 20 minutes.
• 2 push the vegetables to the edges and place the salmon in the center. season with 1/4 teaspoon each salt and pepper. roast until salmon is opaque throughout, the mushrooms are tender, adn teh potatoes are golden brown, 12 to 15 minutes.
• 3 meanwhile, in a bowl, whis the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. drizzle over salmon and vegetables before serving.

Steamed Pacific Salmon

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

Ingredients

• Servings: 6
• 2 lbs pacific salmon
• 2 tablespoons fresh basil
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh parsley
• 3 -4 tablespoons fresh lemon juice
• salt, to taste
• pepper, to taste
• 3 tablespoons butter

Recipe

• 1 pre-heat oven to 375 degrees f.
• 2 place salmon on a large double sheet of heavy foil.
• 3 sprinkle herbs over fish.
• 4 season with lemon juice, salt and pepper.
• 5 dot with butter.
• 6 seal foil tightly.
• 7 bake at 375f for 30 minutes or until salmon is done.
• 8 (fish will flake with a fork when done).

Steamed Mussels In A Red Chile Broth

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

Ingredients

• Servings: 4
• 2 garlic cloves
• 4 tomatoes, sliced
• 2 dried new mexico chiles, seeded
• 1 1/4 cups fish stock
• 2/3 cup water
• 2 tablespoons olive oil
• 2 lbs mussels, scrubbed and de-bearded
• 2/3 cup light cream (optional)
• salt & freshly ground black pepper, to taste
• ground paprika, to taste

Recipe

• 1 roast the garlic and tomatoes in a preheated oven at 300°f for 1 hour. set aside.
• 2 to make the broth, soak the chiles in the stock and water for about 1 hour until softened and limp, puree in a blender and set aside.
• 3 heat 1 tbs of the olive oil in a pan and saute the garlic and tomato until reheated.
• 4 add the mussels, stir in the broth, cover, and steam for about 5 to 7 minutes until the mussels have opened.
• 5 discard any that remain closed.
• 6 taste and adjust the seasoning.
• 7 stir in the cream, if using, and serve immediately with a sprinkling of ground paprika, accompanied by toasted sourdough bread.

Steamed Mussels With Tarragon Cream

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

Ingredients

• Servings: 4
• 20 g butter
• 1 carrot
• 1 onion
• 2 sticks celery
• 2 garlic cloves
• 2 kg mussels
• 400 ml wine
• 100 ml cream
• 15 g tarragon
• 1 lemon
• bread

Recipe

• 1 melt the butter in a large pan with a tight-fitting lid. add the chopped carrot, onion, and celery, and cook over a medium heat for 8-10 minutes until softened. add the garlic and cook for a further 2 minutes.
• 2 meanwhile, clean the mussels by rinsing them under the cold tap. make sure all the shells are tightly closed and discard any that don't shut when tapped. add the mussels to the pan with the wine, cover, and bring to the boil. turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. discard any mussels that have remained closed.
• 3 stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. heat the mussels and sauce through and serve along with some crusty bread.

Spicy Crab Mornay

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

Ingredients

• Servings: 4
• 400 g crabmeat (about 4 blue swimmer crabs)
• 2 teaspoons butter
• 3 shallots (finely chopped)
• 80 g green capsicum (green peppers finely chopped)
• 1 teaspoon worcestershire sauce
• cayenne pepper (pinch of)
• 1/4 teaspoon black pepper (freshly ground)
• 100 g low-fat cheese
• 1 tablespoon tomato puree
• 1/2 lemon (juice of)
• 4 tablespoons parmesan cheese
• 1 cup breadcrumbs (fresh)

Recipe

• 1 clean the crabs and remove all the flesh from the body, legs and claws.
• 2 thoroughly clean the backs of the crabs and reserve for use as a serving dish.
• 3 melt butter in a frypan/skillet and fry the shallots and capsicum for 2 to 3 minutes and then add the remaining ingredients except the parmesan cheese and combine well.
• 4 heat through but do not bring to the boil.
• 5 fill the crab shells or individual ramekins with the mixture.
• 6 sprinkle a tablespoon parmesan cheese over each serve and bake in a hot oven until golden brown (or you could put under the grill/broiler).

Roasted Shrimp Salad

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

Ingredients

• Servings: 6
• 2 1/2 lbs shrimp (16-20 count)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon fresh ground black pepper, divided
• 1 cup mayonnaise
• 1 tablespoon orange zest (2 oranges-i only needed 1)
• 2 tablespoons orange juice, freshly squeezed
• 1 tablespoon wine vinegar
• 1/4 cup fresh dill, minced
• 2 tablespoons capers, drained
• 2 tablespoons red onions, small-diced
• mixed greens

Recipe

• 1 preheat oven to 400.
• 2 peel/devein shrimp.
• 3 place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together.
• 4 spread in one layer and roast for 6 to 8 minutes just until pink and firm.
• 5 allow to cool for 3 minutes.
• 6 whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt, 1/2 t pepper.
• 7 when shrimp are cooled, add them to sauce and toss.
• 8 add dill, capers and red onion and toss.
• 9 let sit at room temperature for 30 minutes or chill and serve at room temperature.
• 10 serve over mixed greens.

Steamed Ginger Fish & Vegetables

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

Ingredients

• Servings: 1
• 200 g fresh fish fillets
• 3/4 cup cooked rice
• 2 teaspoons grated fresh ginger
• 1 tablespoon fresh lemon juice
• mixed vegetables, steamed to serve

Recipe

• 1 place a bamboo basket over a saucepan of boiling water. (i used my metal steamer from my saucepans as i have no bamboo steamer).
• 2 line base with baking paper and top with fish.
• 3 sprinkle with ginger and lemon juice.
• 4 cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
• 5 serve with vegetables & rice.

Roasted Shrimp, Potatoes And Prosciutto

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

Ingredients

• Servings: 4
• 1 1/2 lbs potatoes, diced
• 4 tablespoons extra virgin olive oil
• kosher salt, to taste
• cayenne pepper, to taste
• 1 1/2 lbs shrimp, shelled and deveined
• 1 tablespoon lemon zest
• black pepper, to taste
• 3 garlic cloves, chopped
• 1/4 lb prosciutto, cut into strips
• chopped parsley, for garnish

Recipe

• 1 heat oven to 500°f.
• 2 toss potatoes with 3 tbsp oil, salt and cayenne.
• 3 spread onto a preheated baking sheet.
• 4 roast for 15 minutes, toss with a spatula and roast 5-10 minutes more.
• 5 meanwhile, toss shrimp with lemon zest. black pepper, and lemon zest.
• 6 stir potatoes and add garlic and prosciutto, and move to 1 side of the sheet.
• 7 add shrimp to other side of sheet and roast 5 minutes or until pink.
• 8 mix everything together, toss with parsley, serve.

Roasted Shrimp And Orzo

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

Ingredients

• Servings: 4
• 1 pint grape tomatoes
• 3 teaspoons olive oil
• 8 ounces whole wheat orzo (1 1/4 cup)
• 1 (15 ounce) can cannellini beans, rinsed and drained (15 - 19 ounce can)
• 12 ounces medium shrimp, peeled and deveined
• 6 ounces baby spinach
• 2 ounces feta cheese
• 1/4 cup fresh dill, chopped
• dill sprigs (to garnish)

Recipe

• 1 preheat oven to 450 degrees.
• 2 foil line a 15 1/2 by 10 1/2 inch jelly roll pan.
• 3 in pan, combined tomatoes, 2 teaspoons oil, 1/8 teaspoon each salt and pepper.
• 4 roast 15 minutes or until tomatoes begin to collapse.
• 5 cook ozro as directed, drain return to pot.
• 6 in medium bowl, toss beans, shrimp, 1/4 black pepper, and remaining 1 teaspoon olive oil.
• 7 add to tomato mixture and stir.
• 8 spread in single layer and roast 5 minutes longer or until shrimp are opaque.
• 9 add spinach to ozro in pot and toss to wilt.
• 10 stir in shrimp mixture, feta, and dill.
• 11 transfer to shallow bowls and garnish with dill sprigs.

Steamed Lobster With Green Mayonnaise

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

Ingredients

• Servings: 4
• 1 1/2 lbs lobsters
• 16 cups water
• salt
• 16 peppercorns
• 2 bay leaves
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon red pepper flakes
• 1 egg yolk
• 1 tablespoon vinegar
• 1 tablespoon prepared mustard
• salt & freshly ground black pepper
• 1 cup vegetable oil
• 1 tablespoon vegetable oil
• 1/2 bunch watercress, rinsed, patted dry
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, minced

Recipe

• 1 in a large kettle heat water, salt to taste, peppercorns, bay leaf, thyme and red pepper flakes to a full rolling boil. add lobsters and cover. once water returns to a boil, let cook 12 minutes.
• 2 meanwhile, put the egg yolk in a mixing bowl. add vinegar, mustard, salt and pepper. whisk and gradually add 1 cup oil until thickened (like mayo).
• 3 in a food processor or blender combine watercress, parsley, dill and 1 tablespoon of oil. puree and add to mayonnaise.
• 4 when lobsters are done, remove and hang by tail to drain.
• 5 split the cooked lobsters lengthwise, discard the tough sac near the eyes. arrange the halves on four platters and garnish with additional parsley. serve with green mayonnaise.

Summer Delight Seafood Stew

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 lb cleaned and rinsed catfish (cut into small pieces)
• 1 lb shelled/cooked small shrimp
• 1 can chopped clam, w/ liquid
• 1 can whole clam, w/ liquid
• 1 can stewed tomato, w/ liquid
• 1/2 lb imitation crabmeat (cut into small pieces)
• 3 chopped carrots
• 1/2 chopped green bell pepper
• 1 small chopped red bell pepper
• 1/2 chopped onion
• 4 stalks chopped celery
• 1 small chopped crooked neck yellow squash
• 1 small chopped zucchini
• 12 ounces chopped fresh mushrooms
• 2 small chopped plum tomatoes
• 2 dashes tabasco sauce
• 1 teaspoon minced garlic
• 1 chicken bouillon cube
• ground hot pepper (optional)
• salt and pepper

Recipe

• 1 in large cooking pot mix all ingredients.
• 2 bring to boil@ high heat.
• 3 reduce heat to med.
• 4 and let simmer for 30 minutes.
• 5 salt and pepper to taste.
• 6 serve w/ buttermilk bisquits!
• 7 an awesome summer-time seafood selection!

Steamed Orange Roughy With Buckwheat Noodles And Asparagus/mushr

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

Ingredients

• Servings: 4
• 3 cups chicken stock
• 1 lemon, quartered
• 1/4 bunch fresh flat leaf parsley, leaves separated from stalks
• 2 sprigs fresh thyme
• 4 orange roughy fillets
• salt & freshly ground black pepper
• 6 ounces buckwheat noodles
• 4 tablespoons extra virgin olive oil
• 1 lb asparagus, trimmed, halved lengthwise
• 8 ounces fresh morels, quartered lengthwise
• 1 garlic clove, finely chopped
• 1 lemon, juice and zest of

Recipe

• 1 in a wok, combine the chicken stock, quartered lemon, parsley stalks and thyme. place the wok over medium-high heat and bring the stock to a boil. place the filets of orange roughy in the bamboo steamer. sprinkle the filets with salt and pepper.
• 2 place the bamboo steamer over the boiling liquid in the wok. cover the steamer and steam the fish for 4 to 6 minutes depending on thickness of filets, or until the fish is opaque and just cooked through. once the fish is cooked, remove the steamer from the wok. in a large saucepan, bring 2 cups of water to a boil over high heat.
• 3 strain the stock from the wok into the saucepan of boiling water. return the liquid to a boil. add the noodles to the boiling liquid and cook for 4 to 5 minutes or until al dente, stirring often. heat 2 tablespoons of olive oil in the wok over medium-high heat. swirl the wok to coat with the oil.
• 4 add the asparagus and morels and stir-fry for 2 to 3 minutes. add the garlic to the wok and sauté for 1 minute. sprinkle the lemon zest and lemon juice over the vegetables and season with salt and pepper.
• 5 toss the stir-fried vegetables with 3 tablespoons of the noodle cooking liquid. remove from heat. strain the noodles from the cooking liquid, then season the noodles to taste with salt and pepper. toss the noodles with 1 tablespoon of olive oil.
• 6 using a two-pronged carving fork, twist the noodles around the fork and divide them among 4 plates. place 1 orange roughy filet over each plate of noodles. divide the stir-fried vegetable among the 4 plates.

Steamed Mussels With Chipotles And Coconut Milk

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

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 cup onion, chopped
• 1/2 cup carrot, peeled, chopped
• 1/2 cup celery, chopped
• 14 ounces light unsweetened coconut milk
• 1 cup chicken stock
• 1 cup dry wine
• 3 tablespoons garlic, chopped
• 1/4 cup fresh mint, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1 1/2 teaspoons chipotle peppers, drained, chopped
• 2 1/4 lbs mussels, scrubbed and debearded

Recipe

• 1 heat oil in heavy large pot over medium heat.
• 2 add onion, carrot and celery and saute until onion is tender, about 10 minutes.
• 3 stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
• 4 stir in mint, cilantro and chilies.
• 5 add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
• 6 transfer mussels and broth to large bowl and serve.

Mushroom And Oyster Soup For Lazy Gourmets

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

• Servings: 6
• 400 g mushroom soup (best quality, 14 oz)
• 105 g smoked oysters (best quality, 3 1/2 oz can, or increase to 2 cans)
• 250 ml fresh cream (1 generous cup, or use 1/2 cup cream and 1/2 cup chicken broth)
• 5 tablespoons dry sherry
• 1 -2 tablespoon parsley, very finely chopped
• 1 -2 tablespoon spring onion, very finely chopped (green and parts)
• 1/2 teaspoon flaked sea salt (you'll probably need more, to taste)
• 7 drops tabasco sauce (or more to taste, or use any hot sauce)
• 1 tablespoon lemon juice, fresh (this is to taste ( i used a good squirt)
• coarse black pepper

Recipe

• 1 in a bowl, add all the ingredients except the pepper. about the smoked oysters: lift them from the tin with a fork when adding, and by all means use some of the canning oil too, as it adds to the flavour. if your oysters are quite large you can halve them.
• 2 whisk to mix.
• 3 please taste -- the soup is mild and rich, and you might want to add more lemon juice. i didn't measure, just squeezed a good squirt from half a lemon into the soup.
• 4 at this stage the soup can be covered and kept in the fridge overnight, which will be better for flavour.
• 5 to serve, heat very gently, or heat in a bowl in a warming oven. do not boil.
• 6 serve as starter portions in small ramekins, with fresh rye bread (or other) alongside.

Spicy Crab Cakes

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1/3 cup mayonnaise
• 1 teaspoon mayonnaise
• 1 teaspoon dry mustard
• 1/2 teaspoon dijon mustard
• hot pepper sauce (such as tabasco)
• 1/2 teaspoon bottled horseradish
• 1 large egg, beaten
• 1/2 cup saltine, finely crushed
• 12 ounces fresh crabmeat, picked over for shells and cartilage

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
• 3 gently stir in the saltines and crabmeat.
• 4 you may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
• 5 divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (or make to your desired size - i use a 1/4 cup measure - and adjust your cooking time appropriately ).
• 6 bake for 15-20 minutes , or until a light golden brown.
• 7 serve immediately.
• 8 variation:.
• 9 baltimore crab cakes: add a dash of worcestershire sauce and old bay seasoning to taste.

Heavenly Clam Dip

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

Ingredients

• Servings: 8
• 2 (10 ounce) cans chopped clams
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1/2 onion, diced
• 1 teaspoon garlic, minced
• 1 tablespoon worcestershire sauce
• 1 dash tabasco sauce
• 8 ounces cheddar cheese, shredded

Recipe

• 1 blend all ingredients well.
• 2 season with salt, pepper, and additional tabasco (if desired).
• 3 best if baked in hollowed out sourdough bread wrapped in foil at 350 degrees for 30 minutes or until hot.
• 4 serve with bread from hollowed out loaf and/or corn chips.

Summer Shrimp Scampi With Linguini

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

Ingredients

• Servings: 4
• 1 lb linguine
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 1 large shallot, finely diced
• 5 garlic cloves, sliced thin
• 1/4 teaspoon red pepper flakes
• 20 large shrimp, peeled and deveined, tail on
• salt & freshly ground black pepper
• 2 cups grape tomatoes, quartered
• 1/2 cup wine
• 1/2 cup basil pesto
• 1 lemon, zested & juiced

Recipe

• 1 for the pasta, bring a large pot of water to boil. when it comes to a boil add a couple tablespoons salt and the linguini. stir to separate pasta, cover & cook 6-8 minutes or until not quite done. drain the pasta & reserve about a cup of the liquid.
• 2 if using frozen shrimp, defrost them in a strainer under cold running water.
• 3 meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. remove shrimp from the pan; set aside and keep watm. add the wine, pesto and lemon juice and bring to a boil. add 2 tablespoons of butter. when the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. toss well and season with salt and pepper . top with lemon zest and serve immediately.

Spicy Crawfish Cornbread Dressing

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• cornbread, baked and crumbled (i use martha mix)
• 3 cups day-old sourdough breadcrumbs, crumbled
• 3 tablespoons butter
• 1 cup finely-diced onion
• 1 cup celery
• 3 garlic cloves, minced
• 1 tablespoon poultry seasoning
• 3 teaspoons red pepper flakes, crushed
• 2 teaspoons tabasco sauce (more to taste)
• salt and pepper
• 1 (10 1/2 ounce) can cream of shrimp soup
• 1 (15 ounce) can sweet cream-style corn
• 1 1/2 lbs cooked peeled crawfish tails (i use frozen)
• 3 cups stock (i use vegetable, but stock made from turkey neck is acceptable if you aren't vegetarian)
• 2 eggs
• 1/2 cup fresh parsley, chopped

Recipe

• 1 thaw crawfish tails.
• 2 saute' onion, celery, and garlic in butter until soft.
• 3 mix with remaining ingredients in large bowl until well blended.
• 4 bake in large pyrex dish at 350 until golden brown.

Spicy Crab Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 5
• 1 lb lump snow crab meat
• 8 ounces cream cheese
• 1 cup sour cream, softened
• 1/3 cup seafood cocktail sauce (or to taste)
• 2 tablespoons dried onion
• 1 tablespoon tabasco sauce (or to taste)

Recipe

• 1 in a mixer with a paddle attachment, mix cream cheese on medium speed for about 1 minute.
• 2 slowly add sour cream and mix until there is no lumps, scraping sides of the bowl.
• 3 add cocktail sauce, hot sauce and onion, then mix until smooth.
• 4 fold in crab meat.
• 5 chill overnight.
• 6 serve with veggies and gourmet crackers.

Spicy Corn Chowder

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

Ingredients

• 2 medium russet potatoes, chopped
• 3 cups water
• 2 vegetable bouillon cubes
• 3 cups corn kernels
• 1 red pepper, chopped
• 1 jalapeno pepper, diced
• 1 1/2 cups onions, diced
• 1 cup carrot, diced
• 1 lime, juice of
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 bay leaf
• 1/4 cup soymilk
• 1 tablespoon maple syrup

Recipe

• 1 put water, vegetble cubes and potatoes in pot. boil until potatoes are done. puree with immersion blender.
• 2 add rest of ingredients and simmer 20 min until the carrots are done.
• 3 fish out the bay leaf. salt and pepper to taste.

Roasted Salmon With Herbed Yogurt

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

Ingredients

• Servings: 4
• 1/2 cup 2% plain greek yogurt
• 2 tablespoons dijon mustard (only use 1 tbs if you're using the strong stuff, like trader joe's)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• coarse salt and pepper
• 4 salmon fillets

Recipe

• 1 preheat oven to 450 degrees f. cover a baking sheet with foil.
• 2 in a small bowl, mix yogurt, mustard, dill and parsley. season with salt and pepper to taste.
• 3 if you are using salmon with a skin, place fillets skin side down on the baking sheet. spread the yogurt mixture on salmon. roast until fish flakes easily with a fork (usually 8-12 minutes).

Island Mussels With Wild Mushrooms And Cream

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 4 lbs mussels
• 3 tablespoons butter
• 1 cup onion, diced
• 1 cup sliced wild mushroom (shiitake, portobello, oyster, can be fresh or dried and reconstituted)
• 1 cup light cream (18%)

Recipe

• 1 scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
• 2 in a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. add mussels and cream; cover and cook until mussels open, about 5 minutes. discard any mussels that do not open. spoon mussels and sauce into 4 individual serving dishes.

Red And Bean Salmon Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (16 ounce) can cannellini beans, rinsed and drained (or navy beans)
• 1 (19 ounce) can red kidney beans, rinsed and drained
• 1 (7 1/2 ounce) can pink salmon, solid-pack, drained
• 2/3 cup carrot, shredded
• 2/3 cup celery, diced
• 1/4 cup scallion, thinly sliced
• 1/2 cup reduced-fat italian salad dressing
• 10 ounces romaine lettuce or 10 ounces mixed salad greens

Recipe

• 1 in medium bowl, combine cannellini beans, kidney beans, salmon, carrots, celery, and scallions.
• 2 add dressing and toss until well coated.
• 3 line a serving platter with the lettuce mix and arrange the salmon salad on top.
• 4 serve.

Stewart's Thai Red Curry W/ Lychee

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

Ingredients

• Servings: 4
• 250 g bbq duck breasts or 250 g barbecued chicken breasts, sliced thin
• 2 -3 tablespoons red curry paste
• 250 ml coconut milk or 250 ml coconut cream
• 400 g lychees, drained and halved
• 200 g pineapple chunks, drained
• 300 g cherry tomatoes, halved
• 200 g bamboo shoots, drained and sliced
• 1 chili pepper
• 1 tablespoon fish sauce
• 4 -6 kaffir lime leaves, lightly crushed
• 4 coriander leaves (as garnish)
• 2 cups jasmine rice

Recipe

• 1 put the red curry paste & coconut milk/cream into a saucepan over low heat and stir over low heat until paste melts/dissolves & mixes as a liquid into the coconut milk.
• 2 add the poultry, bamboo slices, chilli, fish sauce and kaffir lime leaves.
• 3 start cooking the jasmine rice. 11-12 minutes at rolling boil. keep an eye on the time!
• 4 bring curry to simmer & let it cook all the flavours together while the rice is cooking, stirring every now and again to stop anything burning/sticking to the bottom of saucepan. if the meat wasn't pre-cooked, make sure it's done.
• 5 taste/test the rice often towards end of cooking! drain immediately when done.
• 6 when the rice is nearly cooked (and meat is also definitely cooked if it wasn't already), add the following to the saucepan and stir through to heat them up but not cook them lychees, pineapple and cherry tomatoes.
• 7 turn off the heat to the curry when the jasmine rice is cooked
• 8 pick out the kaffir lime leaves from curry & discard.
• 9 serve curry on a bed of jasmine rice in the middle of the plate that has crater in the middle to hold the curry.
• 10 garnish curry generously with coriander.

Recado Rojor / Achiote Paste

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1/4 cup annato seeds
• 1 tablespoon coriander seed
• 1 tablespoon oregano
• 1 teaspoon cumin seed
• 1 teaspoon black peppercorns
• 2 -3 whole cloves
• 1 habanero pepper, seeded, minced (optional)
• 1 teaspoon salt
• 5 cloves garlic, peeled
• -2 tablespoons bitter orange juice (seville) or 1 -2 tablespoon vinegar

Recipe

• 1 grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle.
• 2 blend the ground spices with remaining ingredients until it is smooth.
• 3 moisten with the vinegar or bitter orange juice so that you have a smooth paste.
• 4 form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. whether dried, or as a paste, the recado will keep for several months when refrigerated.
• 5 to use, mix with more seville orange juice.
• 6 rub the mixture onto chicken, lamb or fish and let it marinate for 4-6 hours then cook as usual. or use the achiote as an ingredient in another dish.

Grilled Cedar Plank Salmon With Garlic Basil Butter

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cedar plank
• 1 1/2-2 lbs salmon
• 1/4 cup fresh basil
• 1/2 cup butter, softened
• 6 -7 garlic cloves, minced
• salt & pepper

Recipe

• 1 soak your cedar plank in water for 20 minutes, flipping over halfway through soak time.
• 2 while the plank is soaking, mix together butter, basil and minced garlic cloves, spread on salmon.
• 3 salt and pepper to taste.
• 4 heat your grill to low, or the right setting for your grill for fish.
• 5 take your cedar plank out of the water and place the salmon on top of the plank. place it on the grill and cook for 20-40 minutes depending on how thick your salmon is.grill with the lid closed.
• 6 during the cooking time, if the plank catches on fire, spray it with water.
• 7 salmon is done cooking, when it flakes easily with a fork.
• 8 *note: whenever i make this it normally takes around 30-45 minutes to cook on the grill. i constantly check it to make sure the plank doesn't burn & the salmon doesn't over cook.
• 9 make sure you have water on hand to spray the cedar plank with, so it doesn't catch on fire.

Roasted Salmon With Lemon Relish

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

Ingredients

• Servings: 4
• 1/2 cup pine nuts
• 1/4 cup raisins
• 1 lemon, zest of
• 4 (6 ounce) salmon fillets
• kosher salt
• ground black pepper
• 1/4 cup coarsely chopped parsley
• 1 lemon, juice of
• 3 tablespoons extra virgin olive oil
• 5 cups baby spinach, washed and dried

Recipe

• 1 spread pine nuts on a cookie sheet. toast in preheated 450°f oven for 5-7 minutes until golden. watch carefully to prevent burning. set aside.
• 2 place raisins in a small bowl. peel lemon with a vegetable peeler, then slice into fine julienne. add julienned lemon zest to bowl and cover with boiling water.
• 3 place salmon on a cookie sheet. sprinkle with salt and pepper. roast in same 450°f oven 8-10 minutes until just firm to the touch.
• 4 strain water off relish ingredients. add pine nuts to raisins and zest. add parsley, lemon juice, olive oil, salt and pepper. stir well.
• 5 divide spinach amongst 4 plates. add 1 piece of salmon to each, and top salmon with relish.

Spicy Crab Dip

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

Ingredients

• 1/3 cup mayonnaise
• 2 tablespoons dried onion flakes
• 2 tablespoons lemon juice
• 2 tablespoons wine
• 1 tablespoon minced garlic
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce
• 2 (8 ounce) packages cream cheese, cubed
• 1 lb imitation crabmeat, chopped

Recipe

• 1 in a food processor, combine all ingredients except the crabmeat. cover and process until smooth.
• 2 transfer to a large microwave-safe bowl; stir in crabmeat and mix well.
• 3 cover and microwave on high for 2-3 minutes or until bubbly.
• 4 serve warm with crackers or veggies.

Summer Salade

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 4 cups lettuce (chopped)
• 1/4 sweet onion, sliced thin
• 6 ounces tuna, drained
• 1 ripe tomato, sliced
• 12 asparagus, cooked
• 2 cooked new potatoes, sliced
• 1 cup mixed pepper, cubed
• 1 small zucchini
• 1 tablespoon capers, rinsed
• 4 slices cheese
• 1/3 cup oil & vinegar vinaigrette

Recipe

• 1 toss the lettuce of your choice with 2 tblsp vinaigrette, so it's well coated. arrange the lettuce on two dinner plates.
• 2 mound half the tuna in the centre of each plate of lettuce.
• 3 toss together peppers, zucchini and capers with 1 tblsp vinaigrette. spoon on lettuce to form a spoke.
• 4 arrange artfully tomato and onion in a mound on one side of the lettuce on each plate.
• 5 arrange the potatoes in a separate artful mound on the plates.
• 6 place asparagus as well as your favourite cheese on each plate.
• 7 drizzle with the remaining vinaigrette.
• 8 you can add boiled eggs,olives, artichokes.
• 9 make it with thinly sliced ham instead of tuna for a change.
• 10 that is the fun part of this salad.
• 11 you have your favourite ingredients.
• 12 serve with a baguette or a dinner roll and enjoy a cool summer meal.
• 13 bon appã©tit!

Summer Shrimp Rolls

Total Time: 17 mins Preparation Time: 14 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 1/2 teaspoons exra-virgin olive oil
• 1 lb large shrimp, peeled, deveined and chopped
• 3/4 cup fresh corn kernels (about 2 ears)
• 3/4 cup mayonnaise
• 1/4 cup pesto sauce
• 2 tablespoons fresh lemon juice
• 1/2 red bell pepper, cut into 1/2 inch cubes
• 3 scallions, thinly sliced
• salt and pepper
• 4 hot dog buns

Recipe

• 1 1. in a medium skillet, heat the olive oil over medium-high heat. add the shrimp and cook, stirring until opaque, about 3 minutes. remove from the heat, stir in the corn and let cool.
• 2 2. in a medium bowl, stir together the mayonnaise, pesto and lemon juice. add the shrimp-corn mixture, bell pepper and scallions; toss. season with salt and pepper. serve in hot dog buns.

Spicy Cream Cheese And Shrimp Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 2 cups of fresh salsa or 2 cups grocery store deli salsa
• 2 cups of cooked bay shrimp
• 1/4 cup fresh cilantro leaves

Recipe

• 1 whip softened cream cheese in a food processor for approximately 2 minutes, or until fluffy and no lumps are present.
• 2 add salsa and cilantro leaves.
• 3 blend again for approximately 1 minute, until mixture is an even color.
• 4 add shrimp and mix only long enough to incorporate into mixture (over mixing will cause shrimp to break up into small pieces).
• 5 transfer mixture to glass bowl or serving dish and refrigerate for approximately one hour.
• 6 garnish with a few cilantro leaves.
• 7 serve chilled with corn chips.

Roasted Rosemary Shrimp W/arugula And Bean Salad On Garlic

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, crushed
• 1 1/2 lbs jumbo shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon minced fresh garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 5 cups arugula leaves
• 1/2 cup vertically sliced red onion
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 4 teaspoons olive oil
• 1 thinly sliced garlic clove
• 1/8 teaspoon salt
• 4 slices ciabatta (1/2-inch thick)

Recipe

• 1 preheat oven to 400°.
• 2 to prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. add shrimp to bowl; toss well. cover and refrigerate 10 minutes. arrange shrimp on a jelly-roll pan. bake at 400° for 10 minutes or until shrimp are done.
• 3 to prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. add arugula, onion, and beans to bowl; toss well. divide salad and shrimp evenly among 4 plates.
• 4 to prepare garlic ciabatta: heat olive oil in a small saucepan over medium-low heat. add garlic clove; cook until garlic begins to turn golden, stirring frequently. remove from heat. discard garlic; stir in salt. heat a grill pan over medium-high heat; coat pan with cooking spray. add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. brush one side of each slice with garlic oil.

Spicy Crab Dip

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

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon prepared horseradish, drained (can use more or less to taste)
• 2 cloves garlic, minced
• 1 tablespoon worcestershire sauce
• 1 teaspoon lemon juice
• 2 (6 ounce) cans crabmeat, drained
• 3 green onions, finely chopped
• salt and pepper

Recipe

• 1 blend cream cheese, sour cream and mayonnaise well (i use a hand mixer to get it super smooth).
• 2 stir in remaining ingredients.
• 3 allow to chill for at least a half hour before serving to give the flavors a chance to blend together.
• 4 serve with your favorite crackers or crostini.
• 5 this is also good made with either tuna or smoked salmon (could probably also use canned salmon, but i've never tried it that way).
• 6 dip could be warmed in a 350 degree oven if a warm dip is preferred.