Easy To Make Seafood Recipes

Garlicky Clam Dip

2010-12-30T19:43:00.000-08:00

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

2010-12-20T19:34:00.000-08:00

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

2010-12-10T19:32:00.000-08:00

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

2010-11-30T19:51:00.000-08:00

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

2010-11-20T19:48:00.000-08:00

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

2010-11-10T19:45:00.000-08:00

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

2010-10-30T19:30:00.000-07:00

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.

Fried Garfish

2010-10-20T19:29:00.000-07:00

1 bite size pieces of garfish
1 tabasco sauce
1 salt and pepper -- to taste
1 mustard
1 corn flour

Sprinkle Tabasco sauce on fish and soak for 5 minutes. Add salt and
pepper to taste. Add mustard to cover all of the fish. Roll in corn
flour. Deep-fry until cooked thoroughly.

Fried Fish With Puerto Rican Sauce

2010-10-10T19:28:00.000-07:00

----SAUCE (A----
1/2 cup olive oil
2 1/2 lb onions, peeled and sliced
1 1/2 cup water
24 stuffed olives with pimientos
2 tablespoon capers
1 can 4 oz pimientos, cut in tiny slices; in their juice
2 can (8 oz) tomato sauce
2 tablespoon vinegar
1 tablespoon salt
2 bay leaves
----THE REST (B----
4 lb fish slices 1 inch thick white meat; fish chillo
2 tablespoon salt
1 cup olive oil
4 large cloves garlic, peeled and crushed

Let's start with some fish (this is a normal all year around recipe.):

1. Prepare sauce by mixing ingredients (A) and cooking over
modearte heat about 1 hour.
2. When sauce is nearly done, season fish with salt included in B and
slightly cover with flour and fry as follows:
Put oil and garlic into a frying pan. Brown garlic over moderate
heat. Remove garlic and place in the pan as many slices of fish fit
on it. Brown at moderate heat on both sides, reduce heat to low and
cook for 15 minutes or until fish flakes easily when tested with fork
Fry remaining fish the same way.
3. Place fish in a mold and cover with hot sauce and let it stand
for 5 minutes.

Fried Fish In Spicy Sauce

2010-09-30T19:26:00.000-07:00

1/4 cup olive oil
1 1/2 lb fish fillets
3/4 cup water
2 carrots -- thin sliced
2 small onions -- sliced
1 green peppers -- cut in
1 rings
1 garlic clove -- minced
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup cider vinegar
2 teaspoon cornstarch

Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in
skillet over medium heat. Add fish and cook until fish flakes easily
with fork; turning carefully. Will take 8-10 minutes. Heat water,
carrots, onions, green pepper, garlic, brown sugar, salt and ginger
to boiling. Cover, reduce heat and cook for about 5 minutes. Mix
vinegar and cornstarch; stir into vegetables. Heat to boiling,
stirring constantly. Boil 1 minute, then pour over fish. Serve
immediately.

Gingered Flounder In Parchment

2010-09-20T18:57:00.001-07:00

3 tablespoon soy sauce,reduced-sodium
2 tablespoon olive oil
1 garlic clove,finely chopped
1 tablespoon grated fresh ginger
1 1/4 lb flounder fillets
3 oz snow peas,trimmed
1 small sweet red pepper
1 carrot,med,cut/thin strips
1/3 cup green onion,chopped

1. Combine soy, oil, garlic, ginger and fish in bowl. Marinate 10
minutes.#
2. Cut four 20" lengths of parchment paper or aluminum foil; fold
each in half. Starting at folded side, cut out half a heart shape.
Open hearts on flat surface. Spread 1/4 of the vegetables on one side
of each heart. Place a fish fillet on top of each; spoon any
remaining marinade over fillets. Fold paper over; seal by double
pleating edges all around. Place packets on large baking sheet.#
3. Bake in preheated 375'F. oven for 15-20 minutes or until fish
flakes easily with fork; carefully open one packet to test. If using
foil packets, check fish after 12 minutes. Open packets; serve.

Choosing And Buying Gourmet Seafood - Wild American Shrimp

2009-12-10T22:38:00.000-08:00

When you select items for a seafood feast, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only known for outstanding flavor but they can be an important part of a healthy diet.

Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes as scampi. They are also popular as an appetizer as shrimp cocktail, bisque and salads. They also freeze well and can be purchased in large numbers, are processed and excess amounts frozen for later meals.

Shrimps are usually low in fat and calories and has no carbohydrates or trans fats. They contain vitamins B3, B6, B12, vitamin D and omega-3 fatty acids and are sources of tryptophan, selenium, protein and minerals including iron, phosphorus, zinc and copper.

American species are white (Litopenaeus setiferus), brown (Farfantepenaeus aztecus), pink (Penaeus duorarum) and Royal Red (Pleoticus or Hymenopenaeus robustus robustus) Rock (Sicyonia brevirostris) and Arctic (Pandalus borealis).

Shrimp are sized by "count". Number is the average number of fish per pound. This applies to both full and heads-off products. For example, mean headless shrimp of 16/20 count there are 16 to 20 headless product per pound. Responsible for the headless product typically ranging from 16/20 (large) to 60/70 (Small). Pacific shrimp is even lower, with estimates around 100 to 140 whole shrimp per pound.

Wild American shrimp is also a good choice in terms of sustainability. Many American fish has been approved by the ethical harvesting techniques.

The Wild American Shrimp Certification Program certifies that the warm water, wild caught shrimp from U.S. coastal waters meet the high quality and consistency. Certified Wild American Shrimp deserve special labeling. Participation in the certification program is available to harvesters, processors, distributors, retailers, grocers and restaurants.

Other American Fisheries has received international recognition. Oregon's pink shrimp fishery has been the world's first sustainable shrimp certification under the Marine Stewardship Council (MSC) certification program.

The Marine Stewardship Council (MSC), which operates the world's leading independent certification program for sustainable fisheries, and independent certifier PANEL Certification Inc., awarded Oregon shrimp its certification the 6 December 2007. The measure differs Oregon pink shrimp fishery as a sustainable and well managed fishing. The Marine Stewardship Council certification also gives Oregon shrimp will be sold with the coveted blue MSC label indicates a sustainable fishery.

The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to help create a sustainable global seafood market. MSC fulfills its mission by certifying that the fishery meets its sustainability standards and developing market demand for certified seafood. MSC model is based on consumers rewarding sustainable fisheries by choosing seafood that comes from certified sustainable fisheries.

Shrimp, also known as bay or salad shrimp are small (100-140 full per lb). They are harvested with advanced trawling methods. Pink MSC certified shrimp delivered to the beach for cooking, peeling and freezing, resulting in an extremely fresh products of excellent quality.

The proliferation of high quality, making healthy and sustainable American shrimp them an excellent choice for seafood lovers.

Seafood Glossary

2009-11-29T22:34:00.000-08:00

Enjoying seafood is an excellent way to eat healthy and enjoy delicious meals. The following is a primer to help consumers select and enjoy seafood items.

General Seafood Conditions

Darkness - to sear fish or shellfish in cast iron skillet or grill to high heat. The object is usually covered with a black spice and usually cooked rare in the middle.

Broil - to cook one item at the bottom of the oven where heat contacts the object from above. This method is good for Browning above side a fillet or other seafood.

Ceviche - also spelled cebiche or seviche. A form of citrus marinated seafood salad. Ceviche from Peru.

Chowder - a rich soup with seafood, vegetables and either a tomato based or dairy based broth.

Bisque - a rich spicy soup with lobster, shrimp or other seafood.

Tenderloin - a decline of fish consisting of a boneless side of the fish, either skin or skin.

Farm raised - seafood grown in confinement and fed with a diet.

Omega 3 - Fish oil is an important source of Omega 3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Omega 3 fatty acids found in fish oil have numerous clinically proven health benefits.

Sustainable - the ability of a population to be harvested and still reproduce enough for populations to remain constant.

Wild caught - seafood that has been naturally and are harvested from the environment.

Seafood Items

Catfish - This fish has white meat and a delicate flavor. Catfish are easy to farm up.

Calamari - squid, prepared a variety of ways. Calamari is popular in many kitchens.

Clams - a large group of crustaceans. The most popular hard clams which are eaten raw, steamed or in dishes such as chowders.

Conch - this term is often applied to species of whelk, caught along the U.S. east coast. Whelk are large molluscs, like snails. The meat is tough but has a distinct taste. Whelk or Conch "meat is popular in Oriental cuisine for dishes such as sushi. It is also popular in Caribbean cuisine and used in chowders and other recipes.

Lobsters - large crustaceans, highly valued as a seafood delicacy. Northern or American lobsters come from Canada and the eastern United States. A second is the spiny lobster or rock lobster, found in the Caribbean and Mediterranean.

Mahi-mahi - mahi-mahi, a colorful pelagic fish. Mahi-mahi is a white fish with a distinctive taste. The meat is rich in omega 3 oils. Mahi-mahi are often grilled or fried.

Mussels - small shellfish, popular in Mediterranean and other dishes.

Oysters - shellfish, often served raw or steamed in the shell.

Shrimp - a term for several species of small crustaceans. Wild American shrimp include white shrimp (Litopenaeus setiferus), brown shrimp (Farfantepenaeus aztecus), pink shrimp (Penaeus duorarum), Royal shrimp (Pleoticus or Hymenopenaeus robustus robustus) and rock shrimp (Sicyonia brevirostris)

Salmon - a group of fish, most sought after are Pacific salmon, of which there are several species. Salmon is wild caught or farm raised. Salmon is known for its attractive orange or pink flesh and omega-3 oil content.

Tilapia - a small, up fish farming, with a mild white meat.

Online resources including www.fresh-seafood.net offer consumers a wide range of information articles, news, recipes and suppliers of top quality fresh seafood that is available locally or shipped to your door.

Gourmet Seafood Is A Great Gift!

2009-02-20T20:19:00.000-08:00

Many people have distaste for the word “gourmet” until they learn the actual meaning of it. A gourmet is simply a person with a detailed knowledge of the finest food and drink. The term originally came from the French word “groumet” which is a valet in charge of wine. Gourmet seafood, then, is the finest seafood. Sending gourmet seafood as a gift is a special and unique way of showing a person that you care for them.

Gourmet seafood can be a gift to customers, clients or e...

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Many people have distaste for the word “gourmet” until they learn the actual meaning of it. A gourmet is simply a person with a detailed knowledge of the finest food and drink. The term originally came from the French word “groumet” which is a valet in charge of wine. Gourmet seafood, then, is the finest seafood. Sending gourmet seafood as a gift is a special and unique way of showing a person that you care for them.

Gourmet seafood can be a gift to customers, clients or employees. There are many companies that offer a pleasing and tasty selection. Careful attention should be paid in order to make the best choice for your important customer. Sending the gift of gourmet seafood is giving the gift of the prize of New England. Your employee or customer will be very pleased and delighted with the surprise of gourmet seafood arriving on their doorstep.

You should carefully consider which company you choose before placing an order of gourmet seafood. Some firms can be easily contacted about the details of your shipment and readily give information about when it will be arriving to your customers and employees. Many companies even offer discounts on a large order, for example, if your gourmet seafood order totals over $500.

The packages you can order include such favorites as Lobster Lover’s Feast or Surf and Turf. How about a Maine Lobster Party, or maybe just one or two live Maine lobsters? A hearty Shrimp and Steak Classic, rustic Australian Rock Lobsters or a Classic New England Clambake can also be ordered. Of course, the prices of these gourmet seafood packages depend on the quantity and the distance it’s being sent.

How to Order Your Gourmet Seafood

1. You should fill out a corporate gift order form and fax it in to the company. Or, if you prefer, the customer care line would be happy to take your order.

2. Make sure your billing address and the address your credit card company has on file are the same.

3. Make sure you place an order well in advance, at least 48 hours prior to when you need it to be shipped, in order to avoid any emergencies. If your gourmet seafood company cannot process your order, they should contact you immediately and provide you with other options. Always ask for a confirmation of the corrected order if this happens.

4. The gourmet seafood company will contact you just before they process the order to your credit card, in order to get your final confirmation.

5. If you receive a discount, the gourmet seafood company will deduct it from the total, usually before the shipping charges are added.

6. Many gourmet seafood companies will notify the recipient via email, so they’ll know when they should expect their package. They will also send you an email when the package has been successfully delivered.

The Charm Of Italian Seafood

2009-02-03T19:07:00.001-08:00

When it comes to Italians and the seafood they select at the market, the most important aspect of the fish they are choosing is freshness. If the fish is not fresh, it will be bypassed very quickly. This is because Italians have been taught at a very early age how to pick the right fish from the marketplace, and this experience has followed them to adulthood and their own kitchen. Seafood is bountiful off the coasts of Italy, as there is ocean surround this island all the way around. Off the Atlantic side of Italy, you can find many forms of fish such as Tuna, and sea bass. Off of the Mediterranean side of Italy, there are many forms of crustaceans to choose from like crab, and the colossal prawns. Whichever form of sea fare you choose to go with, you can be sure that it will be fresh and delicious.

A Fine Fish Dish This Is

Regardless of what type of fish you plan on using, there is a great recipe to compliment it. When you are looking for the right fish for your meal, you are going to want to shop for it fresh if you have no intention of fishing for it yourself. Will want to use the right fish for the job, and if you want the recipe to turn out as planned you will ensure that you have the best at hand. Most if not all people in Italy choose to go to the market daily for their meats and fish, this will ensure that they are getting the freshest and best meat their money can buy. The better the cut or fillet, the better the dish will come out plain and simple.

Vast Choices Coast To Coast

One of the truly great things about life in Italy is the vast choice for seafood from coast to coast. There seems to be a limitless variety of fish and hard-shelled crustaceans available to be plucked from the sea, regardless of what side of the country you live on. With the swelling selection and the fantastic recipes that can transform your choice into works of culinary delight, Italy is a hotspot for seafood lovers all over the world. It is believed that it was the Greeks Italy's close neighbor that introduced the Italians to the great opportunities that seafood has to offer in regards to cooking. Seafood was cheap because everyone could harvest his or her own meals right from the oceans.

Mixing With Traditional Meals

What is truly wonderful about seafood in Italy is that it is mixed with traditional meals from past generations to form a wonderful dish all on its own. The introduction to shrimp to pastas with creamy white sauces has shown the world just how ingenious and creative the Italians are when it comes to cooking. They develop a great dish, and we basically reap the benefits from it when we dine Italian today.

Anna Fiori writes food related articles for the Italian Traditional Food website at www.italiantraditionalfood.com

In Search of the Oregon Coast Dungeness Crab

2009-01-30T20:04:00.000-08:00

Catching Dungeness on the Oregon Coast is a year-round sport in the estuaries, coastal rivers and tidal bays. In theDungeness Crab on the Oregon Coast ocean, crab season is closed from August 15th through November 30th. The best weather to go in is mild to sunny weather. Sustained rains bring fresh water. They are salt-water creatures and heavy rains force them out to sea because of the sudden lack of salt water.

To stay on the right side of the law, you need to get yourself a license if you are 14 and over. The licenses are not that expensive (call the local chamber of commerce for prices) and they are available for three day or year long. This is for both in-state and out-of-state residents.

Legally, you can only keep the males. The females must be let go. You can determine a male from a female by checking their underside. Males have thin tail-like piece while the females have a round, wide piece. It's pretty easy to tell them apart once you see them both. The measurement of the crab will also determine a keeper. As long as the male crab measures five and three forths inches across the back of the shell, not including the points, consider him dinner!

Now, the adventure begins! Crabs are usually caught by using crab rings or crab pots. You can have up to three of these devices per person. Lower the baited (use chicken, fish, turkey, etc) rings or pots into the water, wait about 5 - 7 minutes, pull them up and see what you have. If you come up empty handed, move them to a different spot and try again. The ideal spots are ones with very little current. You can leave the crab pots in the water for a bit longer than the rings. The local bait shops in town will be able to hook you up with the gear you need. Once caught, they need to be cooked as soon as possible, preferably within the hour. The catch limit is 12 per day.

Once you taste a juicy, Dungeness crab, you will think you have died and went to heaven!

Blue Crabs Get No Respect

2009-01-20T20:04:00.000-08:00

Thank goodness for the lowly blue crab.

What would our epicurean lives be without this deliciously savory crustacean. Yet often they do not get the respect they deserve.

These small bluish crustaceans are harvested from the mid Atlantic region crab fishery in Chesapeake Bay to Florida and along the Gulf states as far west as Texas. In its scientific name, calli is Greek for "beautiful", nectes for "swimmer", and sapidus is Latin for "savory".

Most crabs, except the luxurious King Crab, live out their meek and humble lives in the shadow of the lobster, the king of seafood. Yet for those in the know, that is ok because that just means more for us, right? Seriously, where would 'imperial' be without blue crab meat and delicious 'Maryland Style' be without tender and tasty blue crabs? Ah yes, many nights spent in bittersweet joy, after having your fill at the dinner table with those lowly crustaceans. Slurping, picking and dipping those juicy morsels through butter, old bay, or whatever seasonings you prefer, all the while feeling so sorry for those pitiful crabs that get no respect.

Let's pick on the blue crab some more shall we? All puns intended and accepted.

Some will say that they hate to pick out the meat because it is so much work for very little crab meat. Well in a way their complaint is justified. Typically the blue crab will yield only 10% to 15% of it's body weight in crab meat. The crabs grow by molting or shedding their shell and growing back a larger one. Just prior to molting, the crab will be encased in both the soft, new shell which is forming underneath the hard old shell. The formation of a new shell is evident along the margins of the swimming paddles of a crab. The crab is referred to as a "peeler" or "shedder". Immediately after the molt, the crab's new shell is soft, pliable and easily stretched. At this time the crab would be referred to as a " soft shelled crab". Many crab lovers will only eat a soft shell, which is simply a delightful dish when lightly tossed in flour and pan fried.

Types of Crabmeat:

• Lump is from the largest pieces of meat from the body, adjacent to the backfin and is the most expensive form of crabmeat.

• Backfin is the white body meat including lump and large flakes and is used for crab cakes and crab imperial.

• Special are flakes of white body meat other than lump and is used for crab cakes, soups, dips and casseroles.

• Claw meat is brownish meat from the claws and is best for dips and soups.

Some more Blue Crab facts:

• Callinectes sapidus means "Beautiful swimmer that is savory".
• Crabs reach maturity in 12 to 18 months.
• Few crabs live longer than 3 years.
• The largest crab recorded from Maryland was a male measuring 9 inches; however bigger crabs (10-11 inches) have been captured.
• The annual harvest of hard crabs from Chesapeake Bay accounts for over 50% of total U.S. landings.
• Cannibalism of young blue crabs by larger crabs is common and may regulate population abundance.
• A spring-spawned crab can reach a size of 2ฝ inches by their first winter.

Serve and enjoy blue crabs at your next party or cook-out and guarantee yourself the adoration of an appreciative group of seafood lovers. Finally, don't feel sorry for the blue crab, they get more respect than they know.

Crab Comforts

2009-01-10T20:04:00.000-08:00

Crabs are among the most succulent and delicious seafood eaten today. Whole crabs, crab legs, crab cakes, alaskan crabs, stone crabs, and even other tiny crabs are served across the nation. Some like it with sauce, others are contented to steam it and pick the meat out. More adventurous people would include crabs in soups, salads, and even sandwiches. Crab cakes and crab fritters are also popular choices. Crabs are even included in pasta sauces and omelettes.

But before making crab dishes it is necessary to get really good crabs and crab meat. It doesn't matter if you're going to prepare whole crabs, crab legs, crab cakes, alaskan crabs, stone crabs, or some tiny crab, they key here is freshness. It is better and advised that you get live crabs. Pick crabs that are lively or aggressive. Sick or dead crabs would only ruin your dish and could even be a cause of sickness. Also, crabs are sold by bushels. Insists to inspect or choose your own crabs before putting them in bushels. To ensure freshness, befriend your fish person and ask them to keep you informed when the next batch of crabs would be in. Fresh crabs taste juicier and more succulent than stale crabs.

Now that you have your crabs, it is important to remember some guidelines in preparing them. You would not want to waste quality crabs by careless cooking, would you? It doesn't matter if you want to cook crabs, crab legs, crab cakes, alaskan crabs, stone crabs, or some tiny crab dish, cook your crabs as soon as you got them. I assure you they'll taste better than if cooked on a later time. For steaming, get a wide rack and steaming pot so you can steam the all crabs at once. This way, crabs are steamed evenly and you can prevent earlier steamed crabs from cooling. Make sure that your rack has enough height for your crabs to stay well above the steaming liquid, too short racks will give you boiled crabs instead of steamed. Another trick is to add beer to your boiling liquid, it will give your crabs outstanding flavor. Crab cakes are trickier. It is important to control your seasonings so as not to overpower the subtle flavor of the crab. Avoid over-frying or your crab cake will dry out. The color of stone crab claws and most crabs will change to a bright shade of orange when cooked. Do not overcook your crabs, as soon as they signal you with their color change, remove them from direct heat. When your crabs are cooked, keep your sauces or condiments to a minimum, after all, it is the crabs that should be the star of your meal. Call your friends and family to share your crab feast. But on the other hand, they'll taste so good you might want to enjoy them by yourself.

Alaskan Seafood For The Soul

2009-01-05T20:17:00.000-08:00

Want Seafood? Go Alaskan!

A few miles north of mainland America is Alaska, the lone state, and the proud producer of some of the world’s finest seafood. The pristine waters of Alaska are home to five different varieties of Salmon, four different varieties of Whitefish, and a myriad of jumbo-sized shellfish.

Alaska offers clean, untainted waters where its seafood can grow and develop in the wild. There is no fish farming here, only the generous bounty of the ocean. Alask...

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Want Seafood? Go Alaskan!

A few miles north of mainland America is Alaska, the lone state, and the proud producer of some of the world’s finest seafood. The pristine waters of Alaska are home to five different varieties of Salmon, four different varieties of Whitefish, and a myriad of jumbo-sized shellfish.

Alaska offers clean, untainted waters where its seafood can grow and develop in the wild. There is no fish farming here, only the generous bounty of the ocean. Alaska is the only state which prides itself on its fishing industry, and you can feel a bit better knowing that Alaskan fisheries only produce what is sustainable by the ecosystem- the state works hard to ensure that no over fishing takes place and that the fish populations remain at healthy and sustainable levels.

There are few regions in the world which offer a comparable variety to Alaska. This is hardly surprising, as Alaska is home to over three million lakes, three thousand rivers, and over thirty-four thousand miles of coastline. Along with being a popular tourist destination, Alaskan habitat is largely unspoiled, ensuring that the stock of fish is constantly healthy and mature.

Taste, Texture, and Health

Alaskan Salmon is of the same significance as Alberta Beef- seafood lovers everywhere know the difference between farmed Salmon and a fresh, Alaskan Salmon. The difference comes as more than just taste (though the difference is quite significant), but also in color and texture. Alaskan Salmon has a much deeper color, and is quite tender. Just as a steak lover will notice the difference between AAA, prime-cut beef and poor quality beef, a Salmon lover will immediately see, feel, and taste the difference.

But Alaskan seafood is about much more than simply tasking great. Your body needs certain essential acids, proteins, and fats in order to stay healthy- all of these are joyously provided by Alaskan seafood, which is low in saturated and trans fats, high in lean proteins and amino acids, and full of vitamins and nutrients.

In fact, many experts cite seafood as one of the most important sources of protein and amino acids, and recommend between six and ten servings of seafood per week.

Variety

Having trouble thinking of ways to incorporate seafood into your diet? Try some extra-large Alaskan Scallops, or perhaps some Alaskan Spot Prawns. Both are delicious, easy to prepare, and are high in iron and lean protein. Reducing the amount of red meat that you eat and replacing it with fresh Alaskan Seafood is a great way to increase your consumption of amino acids and essential fatty acids while reducing your cholesterol at the same time.

Alaskan Seafood – Good for the body, Great for the soul.

Bubba Knew Shrimp

2009-01-01T20:03:00.000-08:00

Yes, it is a ‘Forrest Gump’ reference and it should be expected any time shrimp is mentioned for the next twenty years. “Bubba Gump” shrimp is how Forrest made his millions in the Hollywood movie. But, the movie will always be remembered for the amazing number of ways a person can make shrimp. As Bubba would say, “There’s barbecue shrimp, shrimp-kabobs, shrimp soup, fried shrimp…..the list is almost endless. And while there are certainly a large number of ways to cook shrimp, there is actually a fair amount of confusion as to what exactly a shrimp really is. Maybe Bubba wasn’t actually cooking shrimp?

In England and a number of other places, what would be called shrimp in the United States is actually referred to as prawn. If you were to look at a prawn and a shrimp side by side, it would be virtually impossible to distinguish which was which. Technically speaking, however, a prawn truly is not a shrimp.

To the naked eye, the two may appear identical but they are biologically different. On the abdomen of a shrimp or prawn are flaps. Without going into too much detail and causing everyone to go running for a Biology book, let’s just say that the there is a very subtle difference between the first abdomen flap on a shrimp and a prawn. But essentially, these are the same creature.

As far as the Americans are concerned, a shrimp is any crustacean that is part of the Natantia family of crustaceans. It doesn’t matter how big the shrimp is or where it is found—so long as it is a Nantantia crustacean—it’s a shrimp! However, there is a rather peculiar phenomenon among American shrimp that does have to do with size.

Were Bubba to have grown up on the West Coast of the United States, he most certainly would not have seen much potential in the shrimp—for eating, let alone making any money! This is because the typical size of a shrimp found of the West Coast is about ฝ inch in length. For some reason, the Pacific Ocean just is not a great place for jumbo shrimp to grow. But elsewhere, it is nothing for shrimp to be 12 inches in length or more.

Shrimp, like any species, comes in a wide assortment of variety. There are rock, brine, royal red, white, brown, and even pink shrimp to choose from. Each offers a unique flavor and consistency but all are absolutely delicious when prepared properly. And, Bubba was correct—you can make shrimp just about any way your imagination will let you! So whether you want to call it prawn or just plain old shrimp—the truth is that it tastes great no matter how you make it!

Seafood has some vitaly important health benefits

2008-12-30T17:59:00.000-08:00

Who says there is something fishy on fish oils, shellfish, and other seafoods when it comes to health benefits? That is absolutely a fishy story.

Nowadays, people have come to realize the importance of seafoods in our diet. Various studies and researches have proved that the best sources of good fats, vitamins, and minerals to promote good health can actually be found on different seafoods. The only drawback is that it took so many years for most people to realize the health benefits of having seafoods in their diet.

So for those who still do not understand why most people are into sashimi and grilled tuna these days, just keep on reading and I will let you on for some secret. Here's why:

1. Fish is your heart's best friend!

Undeniably, fishes are exceptional low-fat food. The fats contained on fishes and fish oils are high in Omega-3 fatty acids. These are polyunsaturated fatty acids known to protect the body against heart diseases. These so called "good fats" also aids in lowering cholesterol, decreasing blood clotting factors, increasing beneficial relaxation in larger arteries and blood vessels, and decreasing inflammatory process in blood vessels.

2. One serving of fish two to three times per week keeps arthritis away.

There have been clinical trials that have shown that one serving of fish two to three times a week can actually lessen arthritis symptoms by fighting inflammation, decreasing fatigue and reducing morning stiffness.

3. Some varieties of seafoods were proven to strengthen the immune system.

Studies showed that certain varieties of fishes and shellfishes have very high antioxidant E, aside from vitamins E, C, D, and A. These antioxidants boost the immune system and also lower the risk of heart disease by reducing buildup of plaque in coronary arteries.

4. Seafoods in pregnant woman's diet make smart and healthy kids!

According to several researchers, the Omega-3 fatty acids found in different types of fishes and shellfish can be very vital during an unborn child's development in the womb. It greatly assists in neural development as well as eye development.

There had also been studies showing how these essential fatty acids have a positive effect on Attention deficit/Hyperactivity Disorder in children.

Also, a healthy diet for children with two to three servings of fresh seafoods per week can definitely increase their learning ability and improve their health in the future.

5. The fatty acids in fishes can alleviate the symptoms of depression.

Omega-3 fatty acids can also ease the signs of depressions in patients who do not respond to typical anti-depressant medications.

Studies showed that depressed patients who had greater amount of seafoods in their diet, particularly fish, had feasible lower symptoms such as sadness, anxiety, and sleeping problems.

6. Shellfish ensures healthy skin and eyes.

Different varieties of shellfish are rich in vitamins and mineral, aside from being very low in fat content. Hence, these guarantees healthy skin and promotes good eyesight because vitamins contained in shellfish aid in formation and use of red blood cells and muscles.

7. Children who eat oily fish may have lower risk of getting asthma.

Studies showed that children who were able to receive at least 300mg of fish oil a day had undergone noteworthy improvement of asthma symptoms. This is because fish oils aid in controlling food allergens and environmental allergens in the body.

8. Fish heaters have lower risks of getting cancer.

The Omega-3 fatty acids found in fish are the essential components responsible for protection against cancer. In fact, there had been reports that people who eat fish regularly have low risks of cancers of the mouth, throat, stomach, colon, rectum, pancreas, lung, breast, and prostate.

9. Fatty fish are best natural source of Vitamin D.

In areas like the North America were people do not get enough Vitamin D, a nutrient important for stronger bones, substituting foods can be difficult because of a lack of vitamin D rich options.

However, after some careful studies, most nutritionist found out that fatty fishes are excellent sources of vitamin D. They said that a serving of fatty fish a day can provide 90% of today's recommended dietary requirement for vitamin D.

10. Essential fatty acids found in most seafood variety may reduce the development of Alzheimer's disease.

Various reports have recommended that long-chain polyunsaturated fatty acids, particularly those of the omega-3 family, can actually slow mental decline and even reduce the development of Alzheimer's disease in older people. These kinds of polyunsaturated fatty acids are structural components of neural membranes and are linked to some aspects of nervous tissue functions.

With these kinds of fatty acids in the body, inflammation and proinflammatory substances in the brain are reduced from which Alzheimer's disease, a type of dementia, is linked.

With all these viable health benefits of seafoods, no one can ever smell something fishy when eating fish and shellfish. Undeniably, seafoods are remarkable creatures marvelously made just for the health of it!

National Prawn Company - Antibiotic-free quality shrimp and prawn farming aquaculture seafood producer

2008-12-20T17:58:00.000-08:00

As a result of research and development that began more than two decades ago, National Prawn Company has completed phase one of a $350 million "modified extensive" shrimp farm on the Red Sea, 150 kilometers south of Jeddah. The $200 million first phase resulted in eleven farms and 2,800 hectares of ponds with projected production of 13,500 metric tons of whole shrimp a year. Phase two will add fifteen more farms and 3,500 more hectares of ponds capable of producing 17,500 tons a year.

National Prawn Company follows the codes of conduct and methods of production outlined under the United Nation's definition of "Sustainable Development". It produces antibiotic-free shrimp with no hormones and no preservatives using eco-friendly, sustainable shrimp farming methods. It uses low stocking densities and settling ponds to protect the local aquatic ecosystem.

NPC's product line is currently marketed locally and internationally under the brand name "Al-Watania" and other brand names.

Work Force: More than 2,000 employees from 25 countries.

Broodstock: Specific pathogen-free, specific pathogen-resistant Penaeus indicus in its twenty-fourth generation.

Nauplii Production: 60 million a day.

Postlarvae Production: 180 million a cycle.

Processing Plant: Capable of handling 80 metric tons of head-on shrimp a day. M/S Marel/Carnitech (Denmark) supplied and installed most of the processing equipment. M/S Jonsson (USA) supplied the peeling machines and Mycon (Japan) supplied the refrigeration system. The plant is designed to process a wide variety of products from simple block frozen products to high-value ready to eat individually quick frozen and cooked products.

The shrimp reach the plant in less than an hour after harvest and are processed and packed in less than six hours after harvest. The plant has a large, fully automated chill room that can hold up to 25 tons of whole shrimp as it comes in from the farms.

There are three major processing lines, a head-on line with the capacity to handle two tons an hour, a headless line with the capacity to handle 1.2 tons an hour, and a peeling line with the capacity to handle one ton of raw shrimp an hour. Three plate freezers can freeze 20 tons of shrimp a day, and two spiral freezers can freeze three tons per hour. There are two flow pack machines from Sandiacre. As part of the worldwide marketing strategy, great importance has been given to the implementation of HACCP and ISO quality control systems.

Feed Mill: Capacity ten tons per hour. BUHLER (Switzerland) installed the machinery and technology.

Intake Pumping Station: The intake pump station was designed to create a flow of 90 cu/m/sec at a static head of 2.5 meters. It is equipped with twelve Amacan submersible, vertical pumps. The length of the intake canal is 35 kilometers!

Drain Pumping Station: The return water pump station is designed for a flow rate of 90 cu/m/sec at a static head of 1.1 meters. It is equipped with seventeen Amaline submersible, horizontal pumps. The total length of the return water canal is 38.2 kilometers.

Shrimp Head Powder: The offal plant processes fresh shrimp heads into shrimp head powder, which NPC sells as a feed ingredient in laminated, polypropylene bags weighing either 25 or 50 kilograms.

Miles of Roads on the Farm: 157 kilometers, 57 of them asphalted.

Employee Community: Furnished bachelor accommodations are provided with dining halls, relaxation facilities, indoor sports facilities, supermarkets and a mosque. Essential utilities like power, water and sanitation are available around the clock.

Distribution: NPC has entered into exclusive agreements with distributors in U.S.A, Canada, Spain, Cyprus, Italy, Australia, Japan, China, UAE, Korea, Egypt, Bahrain, and Jordan. It is looking for distributors in Kuwait, Qatar, Oman, Lebanon, and Tunisia.

Employment: NPC is on course to implement its second phase and will be hiring people at all levels.

Lobster Was Not Always The King Of Seafood

2008-12-10T17:57:00.000-08:00

Lobster wasn't always a top dish....

The succulent shellfish started out branded as a scavenger, bottom feeder and food for the impoverished. However, thanks to the progress of modern transportation, lobster could be shipped from Canada to the upper northern states to become the luxury food we now appreciate. These days the finest restaurants take pride in their lobster recipes and Surf and Turf presentations.

Besides being a versatile and delicious meal, shellfish such as lobster, shrimp and oysters, have a good taste for health. Recent studies have dismissed the connection between higher blood cholesterol and the consumption of shellfish. Milligram for milligram, lobster is only slightly higher with 81 milligrams per 3 ounce serving compared to lean ground beef and chicken at 78 milligrams per 3 ounces. Lobster and shrimp are low in fat and coupled with moderate portions it can be enjoyed up to three times a week. Remember that it's the sauces and butters that increase fat and cholesterol. Try different methods of cooking, such as steaming or in salads and soups or even on the grill.

It is best to cook the lobster alive, don't worry too much about being cruel; lobsters and most shellfish can not feel pain because of their underdeveloped central nervous system. A good trick is to drop the lobster in a pot of boiling water upside down... that is head first. This stops the tail from splashing hot water out of the pot. A live lobster will have a better sweeter flavor. You can tell if the lobster has been cooked alive if the tail curls under.

The old adage is that if it tastes good ... it can't possibly be good for you. Lobster, shrimp, oysters and other shellfish not only taste good but also keep you healthy. So enjoy! Including shellfish in your diet can provide you with the recommended supply of important essential trace elements such as selenium and copper. Selenium, a major antioxidant can rid the body of free radicals and cleanse the body of toxic metals such as mercury, cadmium and arsenic. Copper keeps your bones, blood vessels and nerves healthy.

*If you have gout, you should limit your intake of shellfish.

Tips For Spicing Up Seafood

2008-12-02T20:02:00.001-08:00

The allure of exotic spices launched Columbus on his journey of discovery. Today, home chefs can explore new taste sensations by using spices and other flavorful ingredients to add a new world of flavor to fresh fish and seafood.

"There's nothing like the fresh flavors of herbs and spices for cutting unhealthy calories without sacrificing taste," said Red Lobster Executive Chef Michael LaDuke, who offers the following simple tips for enhancing the natural flavor of fresh fish and seafood:

World of Flavors: An easy recipe that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To produce a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed. With its sweet, mild taste and firm, flaky texture, tilapia will soak up the flavors and take on a deliciously Asian flair.

If you prefer a delicately flavorful fish such as halibut, complement its medium-to-firm texture with bold spice blends such as curry or chili.

Healthy Oils: The key to making flavorful oils for a simply elegant and heart-healthy meal is to add herbs and spices, such as basil, garlic, salt and pepper, to olive oil over a low heat on the stove, similar to making tea. This allows you to adjust the intensity of the flavor. After heating the olive oil, strain the mixture and remove the herbs and spices. For a special touch, place the olive oil on your table surrounded by sprigs of the fresh herbs and spices.

Be adventurous! Add a variety of flavorful herbs and spices to your oil mixture, such as exotic peppers, chives, dill, lemongrass or mint. If you serve olive oil over salmon, you'll also enjoy the heart-health benefits of essential omega-3 fatty acids found in this delicious fish.

Cooking With Wine: Wine is not only good for drinking, it's also great for cooking. Pour white wine, such as a Sauvignon Blanc, over a firm white fish like mahi-mahi and season it with chili powder to intensify the flavor. Mahi-mahi is light enough to bring out the crisp citrus taste of this popular wine. But remember, your sauce will be only as good as the wine you choose, so always cook with a wine you enjoy drinking.

Adding Some Zest: Add the tangy flavor of citrus by generously squeezing lemon, lime, orange or grapefruit juices over your favorite fish or seafood and garnishing with freshly grated zest. When using fruit zests as a garnish, it is best to slightly poach them beforehand in sugar water, as raw zests can taste bitter.

For quick, tasty meals, make a citrus butter ahead of time by combining melted butter and citrus juices, cooling the mixture and storing it in the refrigerator until ready to use. Citrus juices mixed with melted butter also make great dipping sauces for succulent lobster and shrimp.

Studies show eating fish rich in omega-3 fatty acids, including mackerel, lake trout, herring, sardines, albacore tuna and salmon, at least twice a week is good for the heart. Using an array of herbs and spices offers endless opportunities to bring out the best in all varieties of fresh fish and seafood.

Red Lobster serves guests fresh fish entrees with bold flavors, savory seafood dishes that include shrimp, crab and scallops, as well as the company's signature, live Maine lobster.

Gearing Up For Seafood Fridays

2008-11-30T17:56:00.000-08:00

As we enter the Lenten season, millions of people will be looking for great seafood recipes as their alternative to meat. Not knowing where to look, many will opt for basic dishes that might not satisfy their craving for a bona fide good meal. With a little creativity and help from shelf-stable seafood, the Lenten season can be filled with a variety of palate-pleasing alternatives.

"People often do not know what to cook during Lent, so they turn to 'tried-and-true' favorites such as veggie sandwiches, pastas and salads," said Culinary Expert Lena Cutler.

"Shelf-stable seafood is very affordable and easy to substitute in your favorite meat-based dishes," said Cutler.

"Canned and pouched seafood are available in many varieties, including tuna, salmon, crab, shrimp, clams and oysters," said Cutler. "You can use tuna or salmon instead of beef for burgers, tacos, stir-fry and more."

Shelf-stable seafood also has many health benefits.

"In addition to being conve-nient, shelf-stable seafood is low in fat and calories," said Registered Dietician Sharon McNerney. "Albacore tuna and salmon are major sources of protein and heart-healthy omega-3 fatty acids."

The American Heart Association's dietary guidelines recommend eating at least two servings of fish per week, because omega-3 has been proven to help reduce the chance of getting heart disease.

Here's a delightful stir-fry to get your creative cooking juices flowing:

Teriyaki Cashew Tuna

Ingredients:

1/3 cup teriyaki sauce or stir-fry sauce

2 (6-oz.) cans drained Chicken of the Seaฎ Solid White Albacore Tuna in Spring Water

1 Tablespoon vegetable oil

1/2 teaspoon minced fresh garlic

1/2 cup green onion, cut into 1/2-inch pieces

1/2 cup each: sliced celery and sliced red bell peppers

1 (10-oz.) package of frozen pea pods, thawed

1 (6-oz.) can sliced water chestnuts, drained

1/2 cup cashews

Hot cooked rice

Directions:

In medium bowl, gently combine the sauce with Chicken of the Seaฎ Albacore Tuna; set aside. In a large skillet, heat oil until hot; saut้ garlic. Add onion, celery, peppers, pea pods, cashews and water chestnuts; cook until celery is crisp and tender. Add tuna mixture and continue cooking until hot. Serve over hot cooked rice. Makes 4 servings.

Preparation Time: 20 minutes

Great Health Benefits Of Seafood

2008-11-20T17:57:00.001-08:00

Seafood contains essential oils that are an important part of your diet. Oils provide the source of energy we need and they are also great flavor enhancers. More importantly, they are a source of significant fatty acids.

Seafood oils are unique and have great nutritional benefits to our body. This oil contains the omega-3 polyunsaturated fatty acids, specifically the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Our body only produces small amounts of these important fatty acids; therefore we need to rely on other sources for this essential nourishment. Seafood is one of the best sources of these nutrients. In fact, oils are the second biggest components in most seafood.

Eating seafood just once or twice a week can provide good health benefits. Eating fresh seafood is a great way to obtain your required dose of these essential oils. Oils extracted from seafood are also available as nutritional supplements.

Oils derived from seafood help prevent some of the most deadly diseases today, including Alzheimer's disease, asthma, arteriosclerosis, bipolar disorder, bronchitis, cancer, heart diseases and more.

The omega-3 oils decrease the risk of heart diseases, high blood pressure and rheumatoid arthritis. They are also beneficial to infants' brain and eye development.

The oils in seafood can also prevent osteoporosis. This is because the oils improve calcium absorption in our bones and can prevent the bones from becoming brittle.

According to recent findings, Omega-3 also helps improve people's immune functions, thereby reducing infections.

Seafood oils are known to have properties that lower blood pressure, benefiting especially those suffering from hypertension.

Another kind of oil found in seafood is the omega-6 fatty acid. This is important for growth and plays an important role in people's health and well-being.

Eating a seafood diet can also help you reduce weight. For years, seafood has been part of many weight loss programs. This is because, unlike diet pills, seafood is natural and has beneficial properties to people.

However, fish can rot quickly. Therefore, you should cook it the day you buy it. Here are some tips for preparing seafood:

* If you do not plan to cook the fresh seafood the day you buy it, you should store it for no longer than two days at very cold temperatures.

* If you are going to thaw the fish, keep it in the refrigerator or thaw it under cold water. Do not leave it to thaw on your kitchen counter. This is because the nutritional value of the seafood may diminish.

* You can prepare many delicious seafood dishes from great seafood recipes. You can fry or grill seafood. You can combine it with fruits and vegetables to make it even more delicious. You can marinate it and further enhance its flavor and get rid of its unique smell.

* Some people do not want to eat seafood for fear of choking on the tiny bones. In this case you can request the fish store to help you remove these fish bones.

Remember that seafood is not only delicious; it can also provide wonderful benefits to your health.

CURRIED SHRIMP SOUP

2008-10-30T21:22:00.000-07:00

1/4 c. butter
3 tbsp. flour (instant blending)
1 qt. milk
9 oz. shrimp, cut
2 tbsp. parsley, minced
1/2 tsp. onion salt
1/2 tsp. curry powder
1/4 tsp. salt

Combine all ingredients in large saucepan. Cook over medium heat, stirring constantly until thickened and hot. Serves 6.

CRAB OR SHRIMP GUMBO

2008-10-20T21:21:00.000-07:00

1/2 lb. crabmeat or shrimp
1/2 c. celery, chopped
1 clove garlic, chopped
2 1/2 cans whole tomatoes
1/2 tsp. crushed thyme
1/4 tsp. sugar
1/4 lb. butter
1/2 c. onion, chopped
10 oz. okra, diced
2 tsp. salt
Black pepper to taste
1 bay leaf

Cook crabmeat or shrimp until tender in butter after adding celery, onion and garlic. Add okra, tomatoes and seasoning. Simmer, covered, 45 minutes. Remove bay leaf and serve. Good with cooked rice.

GOURMET CRAB RING

2008-10-10T21:20:00.000-07:00

1 tsp. unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkgs. cream cheese, softened
2 tbsp. cooking sherry (optional)
1 (2 oz.) jar pimentos, chopped &
drained
1 (6 oz.) pkg. frozen crabmeat,
thawed, drained & cut up
3/4 tsp. seasoned salt
1/8 tsp. black pepper
1/4 c. snipped parsley

Sprinkle gelatin over water to soften. Stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons parsley. Pour into a mold. Refrigerate at least 4 hours, or until set. To serve, turn out on plate. Garnish with remaining parsley. Makes 3 cups spread.

GRAPEFRUIT AND SHRIMP SALAD

2008-09-30T21:01:00.000-07:00

4 1/2 c. water
1 1/2 lbs. unpeeled, sm. fresh
shrimp, uncooked
4 pink grapefruits
Bibb lettuce
4 hard cooked eggs, chopped
1/2 c. mayonnaise
1/4 c. catsup
1 tbsp. plus 1 tsp. pickle relish
1/8 tsp. white pepper

Bring water to a boil, add shrimp. Cook 3 to 5 minutes. Drain well and rinse with cold water. Peel and devein shrimp. To make grapefruit shells, use 1 grapefruit for each bowl. Cut a thin slice from stem end of each grapefruit to level the base. Score rind with sharp knife to make a shell with 4 petals, starting about 2 inches from top of grapefruit and ending within 2 inches of base. Then cut just through the rind along scoring. Carefully pull each petal from fruit, using a grapefruit knife to separate pulp from rind. Remove grapefruit pulp intact using thumb to dislodge pulp; set shell half of grapefruit shells with lettuce; spoon grapefruit into shell. Combine eggs, mayonnaise, catsup, pickle relish and pepper; spoon over grapefruit. Top with shrimp. Yield 4 servings. This salad is one of my favorites. Serve it with a fish dinner and your guest will love it.

CARIBBEAN SHRIMP AND BLACK BEAN SALAD

2008-09-25T21:04:00.000-07:00

1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed &
drained
1 green pepper, cut into strips
1/2 c. sliced celery
1 med. onion, cut into rings
2/3 c. picante sauce
2 tbsp. chopped cilantro
2 tbsp. vegetable oil
2 tbsp. honey
1 tsp. grated lime peel
2 tbsp. fresh lime juice
Garnish with 1 c. cherry tomato
halves & lettuce leaves

Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients and mix well. Pour over shrimp, mix and toss lightly to coat. Cover and chill at least 2 hours, lightly tossing once. Spoon salad into lettuce lined serving platter in individual plates. Garnish with tomatoes. September 24, 1992

SALMON RICE SALAD

2008-09-20T21:03:00.000-07:00

2 c. Carolina rice, cooked & cooled
1 c. celery, sliced
1/2 c. green onion, sliced
1/2 c. sweet pickle relish
1 c. salad dressing
1/2 tsp. black pepper
2 (6 1/8 oz.) cans Chicken of the Sea
skinless boneless pink salmon
1/2 c. red pepper, chopped
1/2 c. pine nuts
1 c. frozen peas, thawed
Lettuce leaves

Combine all ingredients and toss gently. Chill. Serves 6.

SHRIMP GAZPACHO

2008-09-20T21:01:00.000-07:00

2 garlic cloves, chopped
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1/2 lb. cooked lg. shrimp, peeled &
deveined
3/4 lb. lg. plum tomatoes (about 6),
seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 lg. cucumber, peeled, seeded,
chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves,
chopped
1 lg. Jalapeno chili, minced
4 1/2 c. tomato juice, chilled
Lemon wedges

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red pepper, cucumber, green onions, cilantro and Jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. Garnish with lemon wedges. 6 servings. My family adores seafood and likes Gazpacho, so I thought it was a good idea to make it different then the usual. Think your family and guests will find it wonderful also.

SEAFOOD BISQUE

2008-09-15T21:03:00.000-07:00

1/2 c. onion, chopped
1/2 c. celery, sliced
1/4 c. butter
1/2 c. flour
4 1/2 c. water
1 chicken bouillon cube
1 tbsp. ketchup
1 bay leaf
1 tsp. seasoned salt
1 1/2 c. (two 6 oz. cans) crab meat
or shrimp and juice
1 c. undiluted evaporated milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add seafood and juice; stir to break up meat. Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature; do not boil. Makes 7 1/2 cups.

SEAFOOD PASTA SALAD

2008-09-10T21:03:00.000-07:00

1/2 c. Miracle Whip salad dressing
1/4 c. Kraft "Zesty" Italian dressing
2 tbsp. Kraft 100% grated Parmesan
cheese
2 c. (8 oz.) corkscrew noodles,
cooked, drained
1 1/2 c. (8 oz.) imitation crabmeat,
chopped
1 c. broccoli flowerettes, partially
cooked
1/2 c. tomato, chopped
1/4 c. green onion, sliced
1/2 c. green pepper, chopped
(optional)

Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill.

MACARONI SALAD WITH SHRIMP

2008-09-05T21:02:00.000-07:00

4 c. cooked shell macaroni
3 c. chopped shrimp (pre-boiled in
seasonings)
1 onion, finely chopped
1/2 c. finely chopped celery
1/4 c. green pepper, chopped
5 hard-boiled eggs, chopped
1 c. mayonnaise or salad dressing
(may use half mayonnaise & half
salad dressing)

Combine all ingredients, cover and chill overnight. Yield: 10 to 12 servings.

CRABMEAT SOUP

2008-09-03T21:20:00.001-07:00

1 (11 1/4 oz.) can green pea soup
1 (10 1/2 oz.) can tomato soup
2 soup cans milk
1/2 c. light cream
1/4 c. sherry
1 (6 1/2 oz.) can crabmeat, drained &
cartilage removed

Combine soups in saucepan. Gradually stir in milk. Add cream, sherry and crabmeat. Heat slowly, stirring occasionally. Do not boil. 6 servings.

SHRIMP REMOULADE

2008-08-25T21:02:00.000-07:00

2 hard-cooked eggs, mashed
2 sticks celery, minced
1 tsp. Worcestershire sauce
2 tbsp. sauterne (table)
3 tbsp. mustard
8 tbsp. Zatarain's creole mustard
1 pt. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar
3 tbsp. grated onion
Juice of lemon
2 cans shrimp or fresh boiled shrimp

Mix all ingredients together and serve over lettuce and tomatoes.

EASY SHRIMP SALAD

2008-08-15T21:00:00.000-07:00

4 qt. saucepan
1 lg. mixing bowl
1 lb. ditalini-Ronzoni product
Hellmann's mayonnaise
1 lg. green bell pepper, diced
4 cans of shrimp
Salt
Black pepper

Cook ditalini as directed, drain and cool. Combine in the large mixing bowl the following: mayonnaise, salt and pepper, ditalini and green pepper. When this is combined well, add the shrimp, but do gently so not to break the tiny shrimp. Cover and put into refrigerator. Serve as a side dish or a bar-b-que.

POTATO - SALMON CHOWDER

2008-08-10T21:00:00.000-07:00

4 c. peeled potatoes, cut in 1/2 inch
cubes
1 c. sliced carrots
1 tbsp. salt
3 c. water
1 (10 oz.) pkg. frozen peas
1/2 tsp. Worcestershire sauce
1/2 c. margarine
1/3 c. chopped onion
1/4 c. flour
5 c. milk
1 lb. can salmon
1 c. celery, thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smooth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot white sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon. Heat thoroughly. Serve at once. Makes 3 quarts.

BALTIMORE CRAB STEW

2008-08-05T20:59:00.000-07:00

1 lb. crab meat
1 tsp. salt
1 tsp. white pepper
1 tbsp. butter
1 pt. milk
1 pt. light cream
1/2 tsp. Tabasco sauce or more to
taste
1 tsp. Worcestershire sauce
6 tbsp. sherry

Bring crab, salt, pepper, butter and milk to a slow simmer; let simmer very slowly for 10 minutes. Add cream and sauces. Bring to boiling point, but do not boil. Stir as little as possible so as not to break up crab meat. Add sherry; let stand just a moment. Remove from burner. Serve in warm cups topped with lemon slices and chopped parsley. Serves about 4. A great Superbowl soup!

HOT CRAB SALAD

2008-07-30T21:30:00.000-07:00

1 lb. flaked crab meat (2 c.)
1 c. sliced celery
1/2 c. minced green pepper
2 hard-cooked eggs, chopped
1 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
3/4 c. fine soft bread crumbs
2 tbsp. melted butter

Combine crab, celery, green pepper, eggs, mayonnaise, lemon juice and Worcestershire. Turn into buttered 1 1/2 quart baking dish. Top with crumbs mixed with butter. Bake at 325 degrees for 30 minutes. Serves 4.

SEAFOOD SALAD

2008-07-25T21:30:00.000-07:00

1 lb. cleaned shrimp
1 lb. cleaned squid
1 lb. sea scallops
Italian parsley, chopped
Fresh thyme
4 cloves fresh garlic, chopped
3 oz. virgin olive oil
The juice from 2 fresh lemons
Salt
Pepper

Poach all seafood. Slice into small morsels. Mix in remaining ingredients. Serve cold. Serves 12.

SEAFOOD DELIGHT

2008-07-20T21:29:00.000-07:00

1 lb. shrimp, scallops, crab, lobster,
conch
Bacon (streaks of lean, streaks of
fat)
1 lg. bell pepper
Onion
Thyme or bay leaf
Old Bay seasoning
Red cooking wine
1 can cream style corn
Rice or pasta

Cut in chunks. Stir-fry conch, scallops, lobster and crab along with the bacon until the bacon is brown. Then add onions, then bell pepper. When all these ingredients are done to taste, add shrimp for the last 2 to 3 minutes of cooking. After which, add 1 cup of red wine and stir-fry for about 2 minutes. Remove to a large pot and add can of corn. Let cook for about 15 minutes. Serve over rice or pasta. Serve with garlic bread to top this fantastic meal.

SEAFOOD SOUP

2008-07-15T21:28:00.000-07:00

3 cans beef broth
6 c. water
1/4 c. onion, chopped
2 tsp. Old Bay
1 can tomatoes
2 pkgs. frozen mixed vegetables
5 c. potatoes, sliced
1 lb. crab meat
1 lb. shrimp
1 lb. conch

In large soup pot, combine beef broth, water, onion and Old Bay seasoning; bring to a boil. Add tomatoes, mixed vegetables and potatoes; simmer 1 1/2 hours. Stir in seafood; simmer 1 1/2 hours. Makes 10 to 12 servings.

MY VERY OWN SHRIMP SALAD

2008-07-10T21:28:00.000-07:00

1 lb. pkg. petite shrimp
1 c. celery, diced
1/8 tsp. pepper
Lettuce
3 hard cooked eggs, diced
1/3 c. mayonnaise or salad dressing
1/2 tsp. salt
1 green pepper, chopped

Rinse shrimp. Combine all the ingredients and serve on lettuce. Crab meat may be used instead of shrimp.

BUTTERNUT SQUASH & SHRIMP BISQUE

2008-07-05T21:27:00.000-07:00

1/2 stick butter
1 c. diced onion
1/4 c. plain flour
3 c. chicken stock
3 c. peeled & diced butternut squash
3 bay leaves
1 can cream of chicken or celery soup
1 c. whipping cream
1 lb. sm. peeled, uncooked shrimp

Melt butter in heavy large saucepan, over medium-low heat. Add onion and cook until transparent, stir occasionally for about 10 minutes. Add flour and stir 3 minutes. Add stock and bring to a boil, stir constantly. Add squash and bay leaves, simmer until squash is very tender about 15 minutes. Blend in can of soup and whipping cream. Season to taste and remove bay leaves. Puree soup in blender. Before serving, add shrimp and heat on low. Pumpkin can be substituted for squash. Sprinkle with nutmeg.

Oysters Mock-A-Feller

2008-06-30T20:09:00.000-07:00

18 gefilte fish pcs. in a jar
1/3 bunch spinach
6 shallots
3 ribs celery
1/3 bunch parsley
1/3 head of lettuce
1 stick pareve margarine,soft
1 tablespoon worscestershire sauce
1 teaspoon anchovy paste
1 dash tabasco sauce
3/4 oz 80 proof absinthe (anisette)
1/3 teaspoon salt
1/2 cup seasoned bread crumbs

Chop all greens fine and mix with margarine and half of bread crumbs.
Reserve remaining bread crumbs. Add remaining ingredients, except fish
pieces, and blend thoroughly. Drain gefilte fish, slice in half, and place
in oven-proof shell shaped ramekins. Set shells in pan of hot, coarse
kosher rock salt. Spread sauce over fish pieces and sprinkle with
remaining bread crumbs. Bake at 450- F. abt. 25 min.; then place under
broiler to brown.

Oysters Poached In White Wine

2008-06-28T20:10:00.000-07:00

16 freshly shucked oysters
6 oz dry white wine
2 oz olive oil
2 oz fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried chervil
1 teaspoon chopped fresh parsley
1 garlic clove, crushed

Place all ingredients in nonreactive pot. Bring to a boil over moderate
heat. Remove from heat and allow to cool to room temperature. Remove
crushed garlic clove before serving.
Serves four as a first course, two as a light entree.
This elegant first course looks very attractive served in clear glass
bowlsor clear stemmed dessert dishes.
Be sure to serve fresh heated French bread with sweet butter to sop up
these wonderful juices.

Oyster Pan Roast

2008-06-25T20:08:00.000-07:00

2 tablespoon broth, clam or
2 tablespoon juice, clam
2 tablespoon butter
1/4 teaspoon paprika
1 pinch celery salt
1 tablespoon sauce, worcestershire
9 medium oysters, shucked with liquor
1 1/2 tablespoon chili sauce
1/2 cup half and half
1 slice toast
1 pinch paprika

In top of double boiler, place clam broth, 1 tablespoon of the
butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce
then stir gently. Add oysters and simmer just until their edges start
to curl, about 1 minute. Stir in chili sauce and half and half and
heat through.

Place a slice of toast in warm bowl, pour oyster pan roast over
toast, and float remaining tablespoon of butter on top. Sprinkle with
a pinch of paprika.

Serve immediately.

Oyster Pate

2008-06-23T20:08:00.000-07:00

1 quart oysters (retain liquid)
1/4 teaspoon garlic powder
1 teaspoon louisiana hot sauce
1/2 teaspoon onion powder
1 tablespoon lea & perrins worcestershire
1 water (enough to cover oyste
1 salt, to taste

Cook oysters in their own juice with all above ingredients. In food
processor, put olives (stuffed with pimentos), oysters (drained), bacon
(and a little bacon drippings), shake of garlic and onion powders, shake
ofchili powder, and sweet relish. Pulverize well in food processor. Chill
and serve on crackers.

Oyster Mussel Milkbath

2008-06-20T20:07:00.000-07:00

12 oysters; drained *
12 mussels; ** see note
3 tablespoon sweet butter
1 onion; peeled and diced
5 peppercorns; freshly ground
1/2 teaspoon salt
2 tablespoon calvert's cedar street basil
1 cup clam juice
2 cup half and half
3 tablespoon sherry

* fresh and shelled-or from jar. ** fresh and shelled-or smoked and canned and
drained.
Melt butter in a saucepan over medium high heat. Add onion and saute 5
minutes. Add peppercorns, salt and mustard and stir. Add clam juice,
bringto boiling and reduce by 1/3. Add oysters, mussels, sherry and
half-and-half and heat but do not boil. Continue to cook until
oysters begin to curl around the edges. Individual bowls of soup should
be garnished with a few fresh basil leaves.
Servings: 6

Oriental Steamed Fish

2008-06-18T20:06:00.000-07:00

4 white fish steaks, about 3/4 thick
1 tablespoon slivered fresh ginger root
1/4 cup orange juice
2 tablespoon soy sauce
1 1/2 teaspoon distilled white vinegar
1/2 teaspoon brown sugar
1 teaspoon sesame oil
2 green onions and tops, minced

Place fish, in single layer, on oiled rack of bamboo steamer; sprinkle
ginger evenly over fish. Set rack in large pot or wok of boiling
water (do not allow water level to reach fish). Cover and steam 8 to
10 minutes, or until fish flakes easily when tested with fork.
Meanwhile, combine orange juice, soy sauce, vinegar and brown sugar
in small saucepan; bring to boil. Remove from heat; stir in sesame
oil. Arrange fish on serving platter; sprinkle green onions over
fish and pour sauce over all.
Serves: 4

Nori-Crab Rolls

2008-06-15T20:06:00.000-07:00

1 can .8oz ajitsuke-nori or
1 seasoned dry seaweed
1 can 7 3/4 oz crab, flaked
1 pkg 8oz, cream cheese, soft
3/4 teaspoon worchestershire sauce
1/4 teaspoon garlic salt

Combine all ingredients except ajitsuke-nori and mix well. Cut
ajitsuke-nori in half. Just before serving, spread 1 tsp of the crak
mixture on nori and roll. Slice thinly.

Maine Fish Chowder

2008-06-13T20:05:00.000-07:00

1/4 lb salt pork, diced
4 cup diced raw potatoes
3 med onions, peeled & sliced
2 teaspoon salt
3 lb white fleshed fish *
2 cup scalded milk
1 teaspoon butter or margarine
1/4 teaspoon pepper, or to taste

* Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.

Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook
over medium heat, covered, 15 minutes, until potatoes are just tender. Do
not overcook.

Meanwhile, cut fish into large chunks and put into another saucepan. Add
boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
until fish is fork tender, about 15 minutes. Remove from heat.

Strain and reserve liquid. Remove any bones from fish. Add fish and
strained liquid to potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in butter and pepper.

Serve at once. Serves 4 to 6.

Little Parcels Of Trout

2008-06-10T20:00:00.000-07:00

3 trout (8-9 oz ea cleaned wt)
1/2 lb courgettes
1/2 lb carrots
1/4 lb mangetout peas
2 1/2 oz butter
1/2 lemon
1 fresh mint & chives

Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch
longand less than 1/4 inch wide. Steam them, and the mangetout, but only
briefly, not enough to tenderise them fully. Use kitchen paper to blot
surface moisture from the partially cooked vegetables and set aside ot
become cold.

Season the softened butter with sea salt and black pepper. Beat in 1/2
teaspoon lemon juice and 1 tablespoon or so each chopped chives and
mint. Use some of the flavoured butter to grease sheets of greaseproof or
bakewell paper.

Clean and fillet the trout, remove any little bones and cut the
flesh of each fish into four long strips. Lay three strips side by side
down the centre of each sheet of buttered greaseproof paper. Dust with
sea salt andgrind some pepper over the fish. Add a squeeze of lemon
butter. Lay the mixed vegetables on top, spreading them thinly and
seasoning with salt and pepper between layers. Dot with the rest of the
butter and, finely, add a sprig or two of mint to each parcel.

To close the parcels, first draw two sides of the
paper up over the fillingand fold into a double pleat on top. Then "hem"
the raw paper edges at thesides by turning them over twice, and secure with
staples. The parcels should be fairly baggy. Put each parcel on to an
oeuf sur le plat dish or space them out in large gratin dishes or on
baking trays. Chill until about1 1/2 hours before cooking, then bring back
to room temperature.

To cook, bake at 400 F (200 C) gas mark 6
for about 15 minutes. Let each person unwrap his or her parcel at table.
Hand round bowls of new potatoessteamed in their skins, plain undressed
watercress, and Hollandaise sauce so that everyone can help themselves.

Londontown Terrace Crab Pie

2008-06-08T20:02:00.000-07:00

2 tablespoon butter
1 cup sliced onion rings
1/2 cup celery, chopped
1 cup crabmeat
1 1/2 cup shredded cheese
1 each 9 unbaked pastry shell
3 each eggs
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup half and half
1 pinch red pepper

Sautee the onion rings and celery in butter until the onion is soft and
golden. Spoon alternate layers of crab, cheese (your choice - use sharp,
cheddar, or Swiss), and onion/celery mix into pie shell.

In bowl, beat together eggs, cream, salt and pepper. Pour into pastry
shell over other ingredients. Bake in hot oven, 400 degrees, until firm,
about 30-40 minutes. When knife point inserted into center comes out
clean, filling is set. May be decorated with tomato wedges or cherry
tomatoes. Cool slightly before cutting.

Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.

Lomi Lomi Salmon Spread

2008-06-05T20:01:00.000-07:00

1 8 oz pkg cream cheese
1 3 oz pkg smoked salmon, cut into sm; all pieces
1 teaspoon lemon juice
1 tablespoon chopped onion
1 tablespoon green onion top thinly slcd

1. Combine cream cheese salmon, lemon juice, and onion
2. Mix well, sprinkle with green onions
3. Serve with crackers or melba toast

Linguine Tuna Salad

2008-06-03T19:52:00.000-07:00

7 oz linguine, broken in half
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup chopped green onions
2 teaspoon sugar
1 teaspoon italian seasoning
1 teaspoon seasoned salt
12 1/2 oz (1 cn) tuna, drained
10 oz (1 pk) frozen green peas *
2 each med. firm toamtoes, chopped
* Thaw peas before using in this salad.

Lemon Grass Seafood Combination - Pad Po Taek

2008-06-01T19:51:00.000-07:00

2 tablespoon oil
4 oz shrimp, shelled & deveined
4 oz scallops
4 oz fish fillets sliced 1/2 thick
4 oz cleaned mussels
1/4 cup green curry paste
1/4 cup coconut milk
1/4 cup fish sauce (nam pla)
1 tablespoon sugar
1/8 cup slivered bamboo shoots
1 stalk lemon grass in 1 long pieces
1/4 cup sliced green bell pepper
1/3 cup sweet basil leaves

The flavor of fresh lemon grass balances the flavor of the seafood,
serving the same purpose as the fresh lemon wedges served with
seafood in other cuisines.

Barbecued Skewers Of Fish - Seekh Ki Machali

2008-05-30T19:54:00.000-07:00

1 lb firm white fish
1 teaspoon salt
6 cloves garlic
1 1/2 inch fresh root ginger
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon cayenne pepper
4 oz plain yoghurt
1 tablespoon veg. oil
1 lemon
2 hot green chili peppers

Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5
pieces on each skewer and sprinkle with salt. Make a paste from the
garlic, ginger, spices, and yoghurt and use to cover the fish. Leave
for a few hours, then grill. The skewers can be sprinkled with a
little oil during cooking, if required. Garnish with the lemon cut
into wedges and fine rings of seeded green chili pepper.

Barbecued Scallops Hoisin

2008-05-29T19:54:00.000-07:00

1 1/4 lb bay or sea scallops
2 medium red peppers, cut into 1 1/2-inch sq; uares
3 tablespoon hoisin sauce
1 tablespoon soy sauce
2 tablespoon dry sherry
1 tablespoon sugar
Scallops and red pepper are skewered and brushed with a
Hoisin-inspired barbecue sauce before being char-grilled for an
Oriental flavor sensation.
1. Alternately thread the red pepper and scallops on wooden skewers,
beginning and ending with peppers.
2. Mix together the Hoisin, soy, sherry, and sugar. Brush the
shellfish and peppers with the sauce, coating well.
3. Grill the kebobs over hot coals 4 inches from the heat source, 3
to 4 minutes per side. Remove to a platter and serve.
6 to 8 appetizer portions; 3 main-course portions

Barbecued Salmon With Field Greens

2008-05-27T19:53:00.000-07:00

----FOR THE BARBECUE RUB----
2 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoon sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 salmon fillets, 5 oz each
1 olive oil for the salmon
----FOR THE VINAIGRETTE----
1 lb organic field greens
1 1/2 cup v8 or other vegetable juice
1 tablespoon balsamic vinegar
1/2 cup chopped tomato
1 1/2 tablespoon barbecue rub (reserved from above)
4 tablespoon olive oil
From Will Greenwood, not-quite White House chef.
For the rub: Combine the chili, garlic and onion powders, the sugar,
salt, allspice, cumin, white pepper and paprika in a food processor
until thoroughly mixed. Sprinkle all but 1 1/2 tablespoons of the rub
on all sides of the salmon. Let fillets marinate for 6 hours.
To cook the salmon: Prepare a very hot grill. If you are using wood
chips on the hot coals, first soak these in water so they will smoke
more. Add soaked chips 5 minutes before starting the salmon.
Rub the fillets with a thin film of olive oil. Grill them
approximately 8-10 minutes, depending on thickness.
For the field greens and vinaigrette: Clean and refresh the greens in
cold water. Spin dry. Mix the vegetable juice, vinegar and tomato
together with the reserved barbecue rub and olive oil. Toss with the
greens.
To serve: Divide greens among plates. Top each plate with a salmon
fillet. Spoon the remaining vinaigrette in the bowl over the salmon.
Serve hot.
Per serving: 298 calories, 30 grams protein, 11 grams carbohydrates,
14 grams fat, 2 grams saturated fat, 73 milligrams cholesterol, 886
milligrams sodium.

Barbecued Salmon With Basil

2008-05-25T19:52:00.000-07:00

4 salmon steaks (6 to 8 ounces each); thawed if necessary
2 tablespoon lemon juice
2 tablespoon olive oil
1 teaspoon dried and crushed basil
1 lemon wedges

Combine lemon juice, olive oil and basil; brush on both sides of
salmon. Grill over medium hot coals 10 minutes per inch of thickness
or until fish flakes when tested with a fork. Serve with lemon wedges.
Serves 4

Barbecued Rainbow Trout

2008-05-23T19:51:00.000-07:00

1 (4 lb.) rainbow trout
1 medium onion
2 tomatoes
1 teaspoon lemon juice
1 salt and pepper; to taste
Fill cavity of fish with chopped onion and tomatoes. Sprinkle lemon
juice over fish, along with salt and pepper. Wrap fish in foil.
Barbecue fish approximately
10 minutes on each side....

Barbecued Fish

2008-05-21T19:50:00.000-07:00

1 small onion; chopped
1 tablespoon brown sugar
1/4 cup cider vinegar
2 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 lb firm, whitefish fillets such as re; d snapper or h
COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and
boil until reduced to a thin syrup. Pour the syrup through a
strainer, discard the cooked ingredients in the strainer and chill
the syrup. Place fish steaks or fillets in a baking dish and spoon
some syrup over. Marinate in the refrigerator for 1 hour. Cook the
fish on a hot grill, basting with a teaspoon of barbecue syrup on
each side.

Barbecued Oysters With Shiitakes

2008-05-19T19:51:00.000-07:00

1 tablespoon chinese oyster sauce
1 tablespoon hoisin sauce
2 teaspoon ketchup
1/2 each serrano chili, seeded and finely ch; opped
12 medium to large fresh shiitake caps
1 olive oil
12 each fairly large oysters, shucked
Preheaeet oven to 325. Combine the oyster sauce, hoisin sauce,
ketchup and serrano chili. Let the mixture sit for several minutes
to let the serano flavor the sauce. This step may be done well
ahead. Make sure the stems are completely cut off the mushroom caps.
Paint the caps with a little oil and a little of the sauce. Place
them on a baking sheet and bake in the preheated oven for 2 minutes.
While the caps are baking, roll the oysters in the rest of the sauce
so that they are evenly coated. Remove the caps from the oven and
place an oyster on each cap. Return them to the oven for about 6
minutes. Remove and place on serving dishes and serve immediately.
BARBECUED OYSTERS WITH SHIITAKES

Barbecued Catfish

2008-05-17T19:49:00.000-07:00

6 catfish; 1 lb. each
1/8 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon sugar
1 teaspoon worcestershire sauce
1/4 cup vinegar
1/4 cup catsup
1/2 cup oil, vegetable
Clean, skin, and fillet fish. Combine remaining ingredients. Baste
fish with sauce. Place fish in a well-greased, hinged fish basket.
Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes on
each side or until fish flakes easily, brushing frequently with the
sauce.

Barbecue Salmon Steaks With Green Ginger Sauce

2008-05-15T19:49:00.000-07:00

2 tablespoon light soy sauce
1/2 teaspoon sugar
4 salmon steaks
1/2 cup parsley
1/2 cup roughly chopped chives
2 tablespoon capers
2 tablespoon chopped onion
1/2 cup olive oil
1 tablespoon lemon or lime juice
1 hard-boiled egg
1 freshly ground black pepper
Combine soy sauce and sugar. Brush each salmon steak with soy sauce
mixture. Barbecue on solid plate, turning occasionally until salmon
is cooked. Serve hot with Green Sauce.
GREEN SAUCE:
Place parsley, chives,capers and onion in the bowl of a food
processor or blender. Process until finely chopped. Add olive oil,
lemon or lime juice and egg. Process until smooth. Season with
freshly ground black pepper.
Serves 4.

Barbecue Fish Sauce

2008-05-13T19:38:00.000-07:00

1/2 cup vegetable oil
3/4 cup onion -- chopped
3/4 cup catsup
3/4 cup water
1/3 cup lemon juice
3 tablespoon sugar
3 tablespoon worcestershire sauce
2 tablespoon prepared mustard
2 teaspoon salt
1/2 teaspoon pepper
Saute onion in oil in medium heavy saucepan over medium-high heat
until tender. Combine with all ingredients and simmer 10 - 15 mins.
Using any mild fish, fileted or whole, place fish in wire basket that
will hold fish firmly in place or put a wire mesh on your grill.
Brush fish with seafood sauce occasionally until fish is flaky.
This sauce is also excellent on shrimp.
Oh, and if you're not happy with the freshness of your fish, soak it
in milk for a few hours. It takes the "fishy" smell out of the fish.

Banquet Baked Fish

2008-05-11T19:36:00.000-07:00

1 whole fish or lg section
1/4 teaspoon sage
1/2 cup water
1 onion, diced
3 cup sm bread cubes
1/2 teaspoon salt
1/4 lb mild cheese, grated
3 tablespoon butter
1 teaspoon dried leaf savory
1 sprinkle of pepper
33 tablespoon flour seasoned with 1/2 tsp savory; 1/4 tsp sage 1/4 ts
1 sprinkle of pepper
Saute onion in butter. Add to bread cubes with seasoning, water, and
1/2 of the cheese. if too dry, add more water. Pack stuffing firmly
inside and in front of fish. Dredge all over with seasoned flour.
Bake with 3/4 cup of hot water in bottom of pan until browned and
tender, about 50 minutes at 350f, basting frequently.
While fish bakes cream 4 tbsp butter with 1/4 cup flour, add juice of
1 lemon or 3 tbsp juice (bottled), 3 tbsp sugar, and 1 1/2 c water.
Cook over low heat, stirring until thickened. Add to gravy in pan
with remaining cheese. Baste fish again with thickened gravy.

Barbecue Crab Sandwich

2008-05-09T19:37:00.000-07:00

1 cup crab
1/2 cup tomato sauce
1/4 cup green stuffed olives; sliced
8 oz cheddar; md, in small cubes
8 english muffins
Mix all the ingredients except the muffins together. Refrigerate for at
least 1 hour to blend the flavors. Spread on English Muffin halves and
broil until hot and cheese is melted. Serve hot.

Banana Fish

2008-05-07T19:35:00.000-07:00

1/4 cup flour
2 teaspoon curry powder
1/4 teaspoon soy sauce
4 bananas, peeled & halved
1 lengthwise
1 lb fish fillets
1 tablespoon oil
3 stalks celery, sliced
4 tablespoon butter
2 tablespoon lemon juice
Mix together flour, curry powder, and soy sauce; coat bananas and fish
withthis; set aside. Heat oil in skillet. Stir-fry celery until crisp;
set aside. Add butter to oil; saute bananas until golden, about 1 minute
on each side. Sprinkle bananas with half of lemon juice; remove to
serving dish. Saute fish in oil/butter mix until fish comes easily away
on a fork,about 3 minutes on each side. Sprinkle with remaining lemon
juice. Place on serving dish with bananas. Spoon celery over fish.

Baked Stuffed Lake Trout, Salmon, Or Walleyed Pike

2008-05-05T19:34:00.000-07:00

1 teaspoon salt
1 carrot, thinly sliced
1 white pepper
1 rib celery, thinly sliced
6 lb fish, dressed
3/4 teaspoon dried marjoram
1 stuffing recipe
1 bay leaf
1 1/2 cup white wine
1 lemon, sliced very thin
4 tablespoon butter, melted
2 shallots, thinly sliced

----CELERY STUFFING----
3/4 cup (4 ribs)
1/2 cup bread crumbs
1 chopped celery
1 salt and fresh black pepper
1/2 chopped onions
1/4 teaspoon savory
4 tablespoon butter
1/4 cup chopped celery tops

----FENNEL / TARRAGON STUFFING----
2 tablespoon chopped parsley
1/2 teaspoon fennel seed
2 tablespoon chopped fresh tarragon
1 salt and fresh pepper
6 tablespoon butter, melted
1 1/2 cup roughly torn fresh
1 bread crumbs

Marjoram goes well with fish, and here's a recipe that uses it both in and
on the fish. Neither lake trout nor salmon need be scaled, but do scale
the pike. A whole baked fish on a garnished platter always looks good to
guests. Salt and pepper the fish inside and out, then stuff it and sew up
or skewer the opening.

Place in a buttered pan and lay lemon slices along its length. Stick a
toothpick in each slice.

Add the vegetables, marjoram, bay leaf, and white wine and bake,
uncovered, for about 35 minutes in a 400 degree oven, basting first with
the melted butter and then with the liquid in the pan. CELERY STUFFING
Saute the chopped celery and onions in butter in a small skillet for 15
minutes, until tender but still with a little bite.

Add the chopped celery tops and the bread crumbs. Season to taste with
salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING
Mix all ingredients together and stuff fish.

Bacon And Smoked Oysters

2008-05-03T19:33:00.000-07:00

2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to
hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15

Avocado With Smoked Fish

2008-05-01T19:32:00.000-07:00

1/2 lb smoked fish
4 eggs -- hard boiled
1/4 cup milk
1/4 cup lime juice
1/4 teaspoon sugar
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoon olive oil
2 large avocados -- ripe
1 large red bell pepper -- or 12
1 pimientos -can

Remove the skin and bones from fish and flake the flesh with a fork.
In a deep bowl, mash the egg yolks with the milk until they form a
smooth paste. Add sugar, salt, and 1 tablespoon of the lime juice.
Then beat in the vegetable oil, a teaspoon or so at a time. Add the
olive oil in the same gradual manner. chop egg whites finely and add
them to the bowl, along with the fish. Combine thoroughly but gently.
Just before serving, cut the avocados in half, remove pits, and fill
cavities with the fish mixture. Garnish with pepper or pimento, and
pass around the remaining lime juice to sprinkle on individual
servings.

Avocado Filled With Crabmeat

2008-04-30T21:49:00.000-07:00

2 avocados
1/2 lb crabmeat
1 dash hot pepper sauce (opt.)
1/4 cup minced celery
1 mayonnaise
1 lemon juice
1 msg (optional)
1 salt, pepper
1 shredded lettuce
4 hard cooked eggs; chopped
4 anchovy fillets
4 strips pimiento
1 lemon; cut in 4 wedges
1 tomato; cut in 4 wedges
1 black olives
1 parsley sprigs
----HERBED MAYONNAISE DRESSING----
1 cup mayonnaise
1 dash tarragon
1 dash chervil
2 tablespoon chopped chives
2 tablespoon tomato puree (or more)
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just
enough tomato puree to give dressing a pourable consistency and
delicate color. Set aside. To make salad, cut avocados in halves and
remove seeds. Flake crabmeat and combine with hot pepper sauce,
celery and enough mayonnaise to moisten. Season to taste with lemon
juice, MSG, salt and pepper. Place avocado halves on shredded
lettuce, fill with crab mixture and sprinkle generously with chopped
eggs. Garnish with anchovies, pimiento strips, lemon and tomato
wedges, olives and parsley. Serve dressing on side.

Avocado Crabmeat Salad

2008-04-28T21:49:00.000-07:00

1 lb crabmeat
2 tablespoon mayonnaise
3 tablespoon pickapepper sauce
1/4 lb jalapeno cheese -- grated
1/4 lb cheddar cheese -- grated
8 hearts of palm
8 artichoke hearts
1 basket cherry tomatoes
1 large ripe avocado -- in 1/8's
2 hard boiled eggs --
1 quartered
1 lettuce with:
1 lemon wedges
Combine all ingredients and mix together. Add a little oil from the
artichokes as you mix. Chill and serve on lettuce with lemon slices.

Avocado & Crab Enchiladas

2008-04-25T21:48:00.000-07:00

1/4 cup chopped onion -- finely
1 choppe
1/4 cup black olives -- chopped
1/4 cup fresh mushrooms -- sliced
2 tablespoon butter
1 lb crab meat -- fresh or
1 frozen
1 avocado -- mashed
1 1/2 cup sour cream -- divided
1 teaspoon lemon juice
3 dash tabasco sauce
12 tortillas
1 peanut oil -- hot
1 cup cheddar cheese -- grated
Saute onion, chopped olives and mushrooms in butter. Remove from
heat and stir in crabmeat, avocado
mixed with 1 cup sour cream, lemon juice and Tabasco sauce. Dip each
tortilla into hot oil and drain on absorbent paper.
Fill each tortilla with some of the crab mixture, roll and place
seam-side down in buttered 9 by 11 inch casserole. Cover with
remaining sour cream and sprinkle with cheese. Bake at 350 for 20
minutes and serve immediately.
Cooked, chopped shrimp may be substituted for crab.

Australian Grilled Fish

2008-04-23T21:47:00.000-07:00

4 fish steaks
1/4 cup lime juice
2 tablespoon vegetable oil
1 teaspoon dijon mustard
2 teaspoon fresh ginger root -- grated
1/4 teaspoon cayenne pepper
1 black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,
cayenne pepper and enough freshly ground black pepper to suit your
taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn
steaks 2-3 times. 3. Have the grill prepared with white coals and
brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until
cooked through and opaque in the center. Turn fish after about 4-5
minutes. Total grilling time will dependon your grill and the heat of
the coals.
* To broil instead, use a broiler pan brushed with oil and broil until
center is opaque. Will take about 10 minutes total in broiler. Turn
steaks after 5 minutes, and baste often with marinade.

Asparagus-Stuffed Flounder

2008-04-20T21:47:00.000-07:00

1 *ingredients*
1/2 cup onion, chopped
3 teaspoon butter or margarine, divided
6 flounder or sole fillets (4 to 6 oz; each)
18 asparagus spears
2 teaspoon flour
1 cup milk, skim or low-fat
1/2 cup sharp cheddar cheese, shredded
1 salt to taste, if desired
1/8 teaspoon freshly ground black pepper
1 cayenne
1 nutmeg
Steam the asparagus until tender-crisp, about 5 minutes. Saute the
onion until tender in 1 teaspoon of the butter in a non-stick
skillet. Sprinkle the onion evenly over the fillets. Lay 3
asparagus spears crosswise on each fillet and roll the fillet around
them. Secure with skewers or toothpicks and arrange them in a single
layer in a greased shallow baking dish. Melt the remaining 2
teaspoons of butter in a small saucepan. Stir in the flour and cook
the roux, stirring, for a minute. Gradually add the milk and continue
cooking the sauce, stirring, until it begins to thicken. Stir in the
cheese, salt, black pepper, and a dash or two of cayenne. Pour the
sauce over the fish rolls and sprinkle them with a little nutmeg.
Bake the fish rolls in a preheated 350 F oven for about 20 minutes.
Makes 6 servings.

Asparagus With Oyster Sauce

2008-04-18T21:46:00.000-07:00

1 fresh asparagus; 6 or 7 spea
1 fresh or frozen oysters; all
2 tablespoon dry white wine
2 egg yolks
20 butter
1 salt, pepper, cayenne
Recipe by: ianst@qdpii.ind.dpi.qld.gov.au (Ian Staples) Another recipe
courtesy of John Morris, butcher and caterer in Rockhampton,
Queensland, Australia, as discussed on ABC [Australian Broadcasting
Corp.] Radio on Sunday 13 March 1994 in the "Queensland Sunday"
programme.
John opened the discussion by stating that this is NOT a Lenten meal
;-) (He recommended it for breakfast in bed on Sunday mornings in
fact.)
Allow 6 or 7 spears per person. Not too thin and not too old.
Trim bottom 1" of the asparagus spears and peel the lower part if
necessary (shouldn't be required if you've selected the bunches
correctly and trimmed off the bottoms) then poach them gently - get
about 1" of water boiling in
Cut the oysters into thin strips rather than serving them as lumps.
Reserve the juice from the oyster shells - should get about 2
tablespoon fr Mix this with the dry white wine and reduce over heat
by about 2/3rds (i.e. you'll have about 1 1/2 tablespoon left).
Add this liquor and about 4 tablespoon of the poaching water slowly
to the and whisk them over very low heat until light and frothy
(note: do not have the liquor or the other fluid too hot when adding
to the eggs - you don't want to curdle them).
Add seasoning. Then draw the sauce together by adding 20 gram of
*cold* di butter and stirring it in gently. Add the oyster strips and
fold through.
Lay the freshly cooked asparagus spears on the serving plates and
pour the oyster sauce over them (fairly now ;-).

Asparagus & Crabmeat Salad

2008-04-15T21:46:00.000-07:00

1 cup mayonnaise
1 tablespoon lemon juice - fresh
1 1/2 teaspoon tomato paste
1 1/2 teaspoon shallot - minced
1/2 teaspoon dijon mustard
1/4 teaspoon pepper
1 lb asparagus - trimmed
8 oz crabmeat - cooked
4 large boston lettuce leaves - or butter l; ettuce leaves
Calories per serving: Number of Servings: 4 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard
and pepper in medium bowl. Cover and refrigerate until ready to use.
(Can be prepared 3 days ahead.) Cook asparagus in large pot of
boiling salted water until crisp-tender, about 4 minutes. Transfer to
bowl of ice water and cool. Drain and pat dry. mix crabmeat into
mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on
each plate. Top with asparagus. Spoon crabmeat mayonnaise over and
serve.

Asparagus & Crab Strata

2008-04-13T21:45:00.000-07:00

12 slices white bread, cubed
1 1/2 cup shredded cheddar cheese(6oz)
9 oz pkg.frozen asparagus cuts,
1 thawed and well drained
6 oz cooked crab meat, flaked
2 1/2 cup skim milk
2 cup eggbeaters
3 tablespoon chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon ground white pepper
Preheat oven to 325 degrees F.
Spray a 13x9x2-inch (3qt) baking dish with a non-fat spray. Place
half of the bread cubes in greased baking dish; top with cheese,
asparagus, crab meat and remaining bread cubes.
In a large bowl, combine milk, eggbeaters, parsley, salt, paprika and
pepper; blending well.
Pour egg mixture evenly over bread; let stand 10-15 minutes.
At this point the recipe can be refrigerated covered with plastic
wrap for several hours or overnight.
When ready to bake, uncover and bake for 55-65 minutes or until a
knife inserted in center comes out clean.
Nutritional analysis per serving: 240.1 cal; 8.3 grams total fat; 4.0
grams saturated fat; 20.6 grams protein; 20.2 grams carbo; 129
milligrams chol; 435 milligrams sodium

Barbecued Swordfish With Black Olive-Cucumber

2008-04-12T19:55:00.002-07:00

1 4 6-ounce swordfish fillets (steaks; ),about 1-inch thi
4 oz basic tomato sauce -- (see
: separate recipe)
2 TB sugar
2 TB balsamic vinegar
1 TB hot chili flakes
1 c black olives such as Gaeta
1 lb English cucumbers (1 long
: one), -- sliced
2 plum tomatoes, -- stem
: removed
2 TB plus 1/2 cup extra virgin
: olive oil
1 TB plus 6 tablespoons red wine
: vinegar
2 TB fresh oregano leaves
3 TB Dijon mustard
1/4 c chopped chives
: Salt and pepper to taste
Preheat barbecue with good hot fire. Rinse and pat dry swordfish.
In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and
let stand. Into another mixing bowl, add Gaeta olives and cucumber.
Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture.
Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and
2 tablespoons oregano leaves and mix well. Do not season until ready
to serve or vegetables will wilt.
In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6
tablespoons red wine vinegar until smooth. Remove and stir in chopped
chives and set aside. Brush swordfish steaks with barbecue sauce and
season with salt and pepper. Cook 3 minutes on first side and flip
over. Spoon 1 ounce barbecue sauce over each steak and finish cooking
without turning about 4 more minutes. Meanwhile, divide cucumber
salad among 4 plates. When swordfish is finished, lean one steak on
each plate over salad. Drizzle with chive sauce and serve.
Yield: 4 servings

Barbecued Speckled Trout

2008-04-12T19:55:00.001-07:00

1 small trout, whole
1 flour
1 corn oil
1 salt & pepper; to taste
1 tabasco
Wash the fish and dry with a paper towel. Make a paste fron the
flour, corn oil seasoned with salt, pepper and tabasco. Coat the fish
with the thin paste. Place over a grill over medium heat about three
inches from the charcoal brickettes. Barbecue about six to eight
minutes, turning the fish once.
Allow one fish per person.
Also for: Use flounder, blues, mackerel, snapper, bass, specks, mullet

Avocado With Crab

2008-04-12T19:30:00.000-07:00

4 ripe avocados
15 oz crab meat or
1 lb fresh crab meat
8 tb mayonnaise
4 to 6 drops worcestershire sauce
1/2 cup finely minced, peeled celery stalk; s
1 salt, depending on the saltiness of; the crab meat
1 pinch white pepper
1 pinch cayenne or
1 drop to 2 drops tabasco
1 head iceberg lettuce
2 lemons
1. Split the avocados in half lengthwise and remove the pits. With a
melon-ball cutter, gently enlarge the cavity toward the stem end.
2. With a fork, mash the avocado pulp which was removed.
3. Mix the pulp with 4 tbs. of the mayonnaise, salt if needed,
pepper and cayenne or Tabasco. Gently fold in the crab meat and the
celery.
4. Divide the crab mixture among the eight avocado halves.
5. Mix the Worcestershire sauce with the remaining 4 tbs.
mayonnaise. With a pastry bag or a cone made from wax paper, pipe
approximately 1/2 tbs. of the mayonnaise mixture on each filled
avocado half.
6. Remove the outside leaves of the iceberg lettuce. Arrange the
leaves on a serving platter. Cut the inside part of the lettuce into
very thin strips and make 8 small nests on the leaves lining the
serving platter. Place an avocado half on each nest.
7. Cut each lemon in quarters and garnish the serving platter with
the slices of lemon. Serve. If desired, offer additional mayonnaise
separately.
CHEF'S SECRET: When you buy avocados, they should not be soft but, if
pressed gently, should give about the same resist-ance as an orange.
Once at home, pack each avocado in a brown paper bag and leave them
at room temperature overnight. Of course, chill before serving.
If you use canned crab meat, it is advisable to pick it over.
Sometimes you may find a small piece of the shell. Definitely taste
it for saltiness. Certain brands improve with a quick rinsing with
water.
If you have to rinse it, don't do it under the faucet. Place the meat
in a sieve and dip the sieve in a small amount of water. Loosen the
meat with one finger, then remove the sieve from the water and shake
the meat dry. The flavor will not be destroyed, but the saltiness of
the canning liquid will be gone.
Enlarging the cavity of the avocados with a melon-ball cutter has two
purposes; you have the subtle taste of the pulp in the crab mixture,
and it is easier to arrange the filling without making it messy.
Definitely peel the celery stalks for this dish with a potato peeler
so that no strings get into the salad. The celery is needed for its
crunchy texture to counterbalance the softness of the avocado and
mayonnaise and the fleshy chewiness of the crab meat. If you do not
care for the taste of celery, you can substitute peeled, seeded,
finely chopped cucumber.
Makes 8 servings.
From "The Chef's Secret Cookbook", Louis Szathmary, Quadrangle Books,
Chicago.

Asian-Style Salmon Stir-Fry

2008-04-10T21:45:00.000-07:00

----INGREDIENTS----
3 tablespoon oyster sauce
2 tablespoon rice vinegar
2 teaspoon minced ginger
1 teaspoon soy sauce
2 each clove garlic, minced
1 1/2 lb salmon, skinned, boned and
1 cut into 3/4 inch cubes
5 teaspoon oil
1/2 lb bean sprouts
1/2 lb snow peas (if large cut in
1 half)
1 cup sliced green onions
1 each red bell pepper cut into
1 strips
1/2 teaspoon asian sesame oil
1/4 teaspoon sugar
1/8 teaspoon pepper
----PREPARATION----
IN a medium bowl, combine two tablespoons of the oyster sauce with
vinegar, ginger, soy sauce and one clove garlic. Season with pepper,
if desired. Add fish, turning to coat. Cover and refrigerate at
least a half-hour.
In a nonstick skillet or seasoned wok, heat two teaspoons of the oil
over high heat. Add remaining garlic, stir fry 30 seconds. Add
sprouts, peas, green onions and red pepper. Stir-fry two minutes or
until tender-crisp. Stir in the remaining one tablespoon of oyster
sauce, sesame oil, sugar and pepper.
Remove from skillet and set aside.
Drain fish, discarding marinade. Heat remaining oil in same skillet.
Add fish and stir-fry about four minutes or until done. Add
vegetables. Gently toss. Heat through and serve immediately.
Nutritional Information: 429 calories, 42 grams protein, 16 grams
carbohydrate, 21 grams fat, 105 milligrams cholesterol and 538
milligrams sodium.

Asian Salmon Burgers

2008-04-08T21:44:00.000-07:00

1 no ingredients
1 lg cucumber -- (about 1 pound)
1 TB cider vinegar
1 1/2 ts sugar
1/4 ts dried hot red pepper flakes
1 lg egg white
1 TB soy sauce
1/2 ts fresh gingerroot -- grated &
: peeled
3/4 lb salmon fillet, skin
: discarded -- cut into
1/4 -inch
: piece
1/2 c fine fresh bread crumbs
2 scallions, -- chopped fine
1 ts mustard seeds
1 ts vegetable oil
4 sm green-leaf lettuce leaves
8 sl firm pumpernickel -- (about
10 ounces)
With a Japanese rotary slicer, cut cucumber into 1 long spiral.
(Alternatively, with a sharp knife cut cucumber into very thin
slices.) In a bowl toss cucumber with vinegar, sugar, red pepper
flakes, and salt to taste.
In another bowl whisk together egg white, soy sauce and gingerroot
until combined well and stir in salmon, bread crumbs, scallions,
mustard seeds, and salt to taste. In a food processor puree 1/3 cup
salmon mixture and return to salmon mixture remaining in bowl.
(Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste
with flat side of a knife.) Stir mixture to combine and form into
four 3/4-inch-thick patties. Drain cucumber well.
In a large non-stick skillet heat oil over moderately high heat until
hot but not smoking and cook patties until golden, about 2 minutes on
each side. Cook patties, covered, over moderate heat until just
cooked through, about 5 minutes more. Arrange lettuce leaves on 4
pumpernickel slices and top with salmon burgers, pickled cucumber,
and remaining 4 pumpernickel slices.
Yield: 4 sandwiches

Asian Marinade (For Fish)

2008-04-05T21:43:00.000-07:00

1/4 cup soy sauce or tamari
2 tablespoon dark sesame oil
2 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 scallion, sliced thin (about 2 tb)
1 ground black pepper to taste
Marinate fish for 30 minutes, turning after 15 minutes. Then grill
for about 8 minutes.
printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING

Art's Mock Crabmeat Casserole

2008-04-03T21:43:00.000-07:00

1 cup mayonnaise
1 cup sour creame
2 tablespoon parsley
1 tablespoon onion; diced
1 green pepper, diced
1 teaspoon curry powder
6 hard-boiled eggs, chopped
1 lb mock crabmeat
1 paprika

Combine all ingredients, except paprika. Turn into greased 1 1/2-quart
casserole. Sprinkle with paprika. Bake at 350^ for 40 to 50 minutes.
Serve over hot, cooked rice.

Artichokes With Spicy Crab

2008-04-01T21:42:00.000-07:00

24 baby
1 lemon
3/4 lb fresh cooked crabmeat
1/4 cup whipping cream
1 tablespoon capers
1/4 cup green peppers -- finely
1 chopped
2 tablespoon minced green onion
3 tablespoon minced shallot
2 tablespoon white wine
1 salt and freshly ground
1 pepper -- to taste
1 worcestershire sauce -- to
1 taste
1 minced fresh parsley -- for
1 garnish
1 lemon wedges -- for
1 accompaniment
1 artichokes
1. Pull off dark green outer leaves of artichokes until you reach the
pale green "heart." Cut 1/2-inch off top and trim stem end down to
the pale green part. Rub artichoke hearts well with lemon and cook in
boiling salted water until tender. Drain and pat dry. Pull out some
of the innermost leaves and spread the hearts open slightly.
2. In a bowl combine crabmeat, cream, capers, green pepper, green
onion, and mustard. In a small skillet over moderate heat, heat
butter and oil. Add shallots and cook until translucent (4 to 5
minutes). Add wine and cook until mixture is reduced to a glaze. Cool
slightly and add to crab mixture. Season with salt, pepper, and
Worcestershire sauce.
3. Stuff artichoke hearts with crab mixture. Pack into a tightly
sealed container along with a plastic bag of minced parsley and the
lemon wedges. At serving time, garnish hearts with minced parsley and
serve with lemon wedges.

Arthur Treacher Style Fish

2008-03-30T22:59:00.000-07:00

3 lb fish fillets; firm, white
2 tablespoon lemon juice
1 cup milk -- or more as needed
2 cup flour
3 cup pancake mix
2 cup club soda (approx.)
1 teaspoon basil
1 teaspoon pepper
1/2 teaspoon garlic salt
1 cooking oil

Cut fish fillets in half, making triangular shape. Cover with milk and
lemon juice and refrigerate 3-4 hours. Drain off milk. Dip fillets in
flour to coat each piece lightly. Letdry on a cookie sheet, making
sure pieces do not tough. Add oil to deep fryer or heavy pan to a
depth of at least 3 inches. Heat oil to 425~. Combine pancake mix,
basil, pepper, garlic salt and enough soda to make a thick batter,
about the consistency of buttermilk. Dip floured fillets in batter
and add to the hot oil one at a time. Fry 4-5 minutes. Remove filets
to cookie sheet, again, not letting them touch and keep warm in a
250~ oven. Deep fry remaining filets, keeping the depth of the oil at
least 3 inches. NOTE: Do notheap fish as this creates steam in the
oven and makes coating soft.

Apricot-Glazed Fish

2008-03-25T22:58:00.000-07:00

2 oz no-soak apricots, finely chopped
2 teaspoon chopped fresh coriander
1 oz butter, softened
4 6 oz thick coley or haddock fillets; , skinned.
1 salt and pepper
1 juice and grated rind of 1 lemon
1 potato-and-pepper salad with frenc; h, dressing to serve
1 fresh mint sprigs to garnish
In a bowl, mix together apricots, coriander and butter. Set aside.
Season fish fillets, and place each on a 8 inch square of foil. Pour a
little lemon juice over each fillet and sprinkle with grated lemon
rind. Close up foil parcels and cook on hot barbecue for 3 to 4
minutes.
Unwrap parcels and spread apricot mixture over fish. Seal and cook
for 2 to 3 minutes. Serve with salad. Garnish with mint.

4 medium artichokes

2008-03-24T21:42:00.001-07:00

3/4 lb scallops, bay, washed
1 cup bread crumbs, fresh, fine
3 tablespoon parsley, fresh, minced
1/2 teaspoon tarragon, dried
1/4 cup celery, minced
2 garlic, cloves, minced
28 oz artichoke bottoms, drained
1 (2-14 oz cans)
1 oil, canola, for brushing
1 on grill rack
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a
bowl.Gently mound filling into artichoke bottoms.
Prepare grill. When coals are hot, set artichokes on grill rack,
brushed with oil, about 4 to 6 inches from heat source. Cover grill.
Cook stuffedartichokes for about 3 minutes or until scallops are opaque.
Using a long-handled spatula, transfer artichoke bottoms to serving
dish. Serve hot.

Artichoke & Oyster Souffle

2008-03-24T21:34:00.000-07:00

4 medium artichokes
1 medium lemon, halved
1 oyster souffle base **
1 oyster sauce **
** See recipes for Oyster Souffle Base, and Oyster Sauce.
Trim the artichokes and rub the cut ends with lemon. (This
prevents oxidation which can turn the ends of the artichokes brown.)
Drop the artichokes into boiling salted water and cook for 30
minutes or until the bottoms are just tender and a leaf pulls out
with only slight resistance.
Remove the choke from the water, re-form the cooked artichoke and
stuff with the souffle base.
Preheat your oven to 375 F.
Bake for 20 minutes or until the souffle is puffed and brown.
Serve topped with Oyster Sauce.

Al's Maryland Crab Soup

2008-03-20T22:46:00.000-07:00

----STOCK----
3 quart ; water, cold
1/2 lb slab bacon; cut into 2 pieces
1/2 lb ham chunks; (or you can use a ham bon
1 tablespoon red pepper flakes; (opt)
1 tablespoon old bay seasoning
1 dash celery salt
1 dash onion salt

----SOUP----
3 large potato; diced
16 oz tomato; chopped; with juice
1 onion; diced
16 oz frozen mixed vegetables
2 celery rib; diced
1 cup parsley, fresh; chopped
16 oz crab meat; picked over
1 tablespoon worcestshire sauce
1 tablespoon red pepper flakes; (opt)
1 tablespoon old bay seasoning
1 salt & pepper; to taste
1 cup cabbage leaves; shredded

Simmer ham-bacon stock for about one hour. Add remaining ingredients;
simmer for about two hours--the longer it simmers, the better the
flavor. Refrigerate immediately.

Almond Tuna & Rice

2008-03-15T22:44:00.001-07:00

1 can veg-all mixed vegetables (16 oz)
1 cup mayonnaise
1 can tuna (12.5 oz)
2 cup cooked rice
1/2 cup chopped green pepper
2 teaspoon dill weed
1 cup fresh bread crumbs
1/2 cup slivered almonds

1. Drain VEG-ALL; combine liquid with mayonnaise, blending until
smooth.
2. Stir in tuna, rice, green pepper, dill and vegetables.
3. Spoon into greased 2-quart casserole dish.
4. In small skillet, melt butter; stir in bread crumbs and almonds,
coat well and spoon over mixture in casserole.
5. Bake at 375'F. for 30 minutes or until bubbly and lightly browned.

Allison's Salmon Loaf

2008-03-15T22:44:00.000-07:00

1 no ingredients
Servings: 6
: MIX together in a medium
: bowl:
14 oz canned salmon -- drained and
: flaked
1/2 c fresh bread crumbs
6 md fresh mushrooms -- chopped
1/2 md onion -- chopped
1 egg -- beaten
1 TB lemon juice
1 ts grated lemon rind
1/2 ts Cajun seasoning
: OR
1/2 ts dried rosemary leaves --
: crushed
1/8 ts pepper -- (optional)
: vegetable cooking spray

Spray small loaf pan with cooking spray. Put salmon mixture in pan
and bake at 375F for 40 minutes, until the loaf can be sliced.

Alligator Sausage & Crawfish Casserole

2008-03-05T22:43:00.000-08:00

1 waldine van geffen vghc42a
1 lb alligator sausage; crumble
1 brown, drain
1 lb crawfish tails
1 lb smoked sausage -- sliced
2 cup converted long-grain rice
10 oz cn rotelle tomatoes/w
1 chiles
1 can onion soup
1 can beef consomme
1 bunch green onions -- chopped
1 lb mushrooms -- sliced
10 ml garlic -- minced
2 bay leaves
1 tablespoon creole seasoning
1 tablespoon black pepper
1/4 lb butter or margarine

Mix alligator sausage with remaining ingredients. Place in a covered
casserole or pan and cook in preheated 350~ oven for 1 hour. After 30
minutes, stir well and continue cooking for the remaining time. Let
cool, uncovered, for a few minutes and serve. Can serve 10-20.