Garlicky Clam Dip

8 oz cream cheese
1/2 teaspoon salt
1/2 tablespoon garlic
1 fresh ground pepper (dash)
7 oz clams; drained and minced
1/4 cup clam broth
1 1/2 teaspoon worcestershire
2 teaspoon lemon juice

Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth.
Serve with crackers, chips or veggies.

Fried Smelt

24 medium smelts
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium lemons
4 tablespoon butter

Clean the smelts and remove the heads.Mix the flour,salt and pepper
in a bowl and coat the smelts in this.In an hot frying pan add the
butter and fry the smelts until golden brown.Serve with a wedge of
lemon.

Fried Oysters With Chili Corn Sauce-Brennan's

3 cup heavy cream
2 tablespoon butter
1/2 poblano chili or pasilla
1/2 red bell pepper
1/3 onion
1 large ear of corn
2 garlic cloves -- minced
2 tablespoon tequila
2 1/2 tablespoon chili powder
2 teaspoon ground cumin
1 dash salt
1 dash fresh ground pepper
1 dash cayenne pepper
24 shucked oysters
1 vegetable oil - deep frying
1 cup instant masa mix
1 cup all purpose flour
2 1/2 tablespoon cajun seasoning
1 mix-brennans

----OYSTERS----

----~SAUCE Cook cream in heavy----

large saucepan over medium heat until reduced to 1 1/2 cups, stirring
occasionally, about 20 minutes. Set aside. Julienne the chili, red
pepper and onion. Scrape kernels off the ear. Melt butter in heavy
medium skillet over low heat. Add chili, bell pepper, onion, corn and
garlic and saute until slightly softened, about 4 minutes. Transfer
vegetables to bowl. Add tiquila to skillet and bring to boil,
scraping up any browned bits. Mix in reduced cream, vegetables, chili
powder and cumin. Season with salt, pepper and cayenne and simmer
until thickened to sauce consistency, about 5 minutes. Keep warm in
top of double boiler over warm water. Heat oil in deep fryer or large
skillet to 375 F. Combine masa mix, flour and 2 1/2 Tbsp. Brennan's
Cajun Seasoning Mix in medium bowl. Dredge oysters in mixture. Add
oysters to oil in batches and fry until golden brown, about 1 minute.
Transfer to paper towels using slotted spoon and let drain. Serve,
passing sauce separately.

Ginger Sauce For Steamed Crab

1 live dungeness crab
1/2 cup chopped fresh ginger
1/2 cup mild vinegar
1/3 cup light soy sauce
1/3 cup sugar, or to taste

Now that it's crab season, try this Eastern Chinese dipping sauce,
loaded with fresh ginger and vinegar.

Put the live crab in a steamer over rapidly boiling water; cover and
steam for 15 minutes.

Meanwhile, mix the remaining ingredients thoroughly until the sugar
dissolves.

Divide sauce among 2 to 4 dip bowls, depending on the number of
diners. Serve with the steamed crab.

NOTE: Chopped fresh coriander may be added, if desired.

Ginger Salmon Steaks

1 piece fresh ginger root; peeled, (about 2 x 1/2 x
1 large green onion
1/2 bunch arugula or watercress
1 olive or salad oil
2 small salmon steaks; each about 3/4-inch thick
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 pint cherry tomatoes
6 slice white bread

ABOUT 30 MINUTES BEFORE SERVING:

Slice the ginger root and green onion into 2-inch long,
matchstick-thin, strips. Arrange the arugula on a platter. In a
10-inch skillet over medium-high heat in 1-inch of hot oil, cook the
ginger root and green onion until lightly browned. With a slotted
spoon, remove the ginger root mixture to a small bowl and set aside.

In the remaining oil in the skillet, cook the salmon steaks, turning
once, until browned and the fish flakes easily when tested with a
fork, about 10 minutes. Place the salmon steaks on top of the
arugula. Discard any remaining oil in the skillet, then stir in the
sherry, sow sauce, and 2 Tb of water, blending well and heating
through. Pour the sherry mixture over the salmon steaks and sprinkle
the ginger root mixture on top of the steaks. While the salmon steaks
are cooking, in a 3-quart saucepan, heat 2 ts of salad oil and cook
the cherry tomatoes until just heated through. Cut 1 heart shape out
of each slice of bread and toast the hearts. (Save the trimmings for
bread crumbs to be used another day.) Serve the Salmon Steaks with
the toasted hearts and cooked cherry tomatoes.

EACH SERVING CONTAINS:

CALORIES: ABOUT 590 FAT: 26 GRAMS
: CHOLESTEROL: 99 MG. SODIUM: 1040 MG.

Ginger Fish Rolls

213 gm canned alaska salmon pink or red
8 large chinese leaves blanched to soften
50 gm shelled prawns; chopped
4 spring onions; trimmed, cut into 2.5cm
1/2 teaspoon fresh root ginger finely minced
50 gm button mushrooms, chopped
1 long chives for tying or- strips of; raffia
4 tablespoon light soy sauce
3 tablespoon lime juice
2 tablespoon water
1 teaspoon fine shreds of lime rind
1 teaspoon root ginger
250 gm short grain rice
900 ml boiling water
1 lumpfish caviar to garnish

[If you do not have a bamboo steamer use a colander placed over a
saucepan and covered with a lid.]

Drain can of salmon reserving the juice. Flake the fish coarsely.
Flatten Chinese leaves. Trim away any tough stalks. Place equal
amounts of salmon onto center of each leaf. Surround with prawns,
onions, ginger and mushrooms. Roll up tucking ends in securely. Tie
up with the chives or raffia. Place in top of steamer. Mix soy sauce,
lime juice and rind.

Put rice into base of steamer with water and salmon juice. Cover with
fish rolls in steamer top and lid. Simmer for 20 minutes until most
of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess
water and press into 12 small moulds. Turn onto a serving plate and
garnish. Serve with the warm fish rolls and sauce.

Fried Oyster Hot Pot

2 jars fresh oysters (10 oz size jar; s)
2 tablespoon salad oil
1/4 cup flour
2 eggs; beaten
1 onion; julienned
1/2 lb daikon; julienned
1 medium carrot; julienned
1/2 lb beef rib eye; thinly sliced
4 tablespoon soy sauce
2 teaspoon sesame oil
2 teaspoon minced garlic
1 teaspoon pepper
1 can (14 1/2 oz) vegetable broth
1/4 lb watercress - cut into 3-inch lengt; h, s
2 green onions - sliced diagonally

Clean oysters in salted water; drain. In a skillet, heat the salad
oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch
onion, daikon, and carrot separately in boiling salted water. Season
beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame
oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place
in a skillet. Layer vegetables on beef. Combine broth with the
remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil,
the remaining teaspoon garlic, and the pepper; pour over vegetables
and beef. Cover and bring to a boil. Top with oysters, watercress,
and green onions; cook just until heated. Makes 6 servings.