January 13, 2009
Mom's Salmon Dip
Ingredients:
1 can of salmon, red or king preferred
1 eight-oz package of cream cheese
1 tbl spoon chunky horse radish
2 tbl lemon juice
3 tbl parsley flakes
1 or 2 tbl grated onion
a few drops of liquid smoke
a package of pecans or walnuts, crushed
Directions:
Squish all ingredients together evenly, then make into a ball. Roll in crushed pecans and serve with butter crackers.
Posted by Kelli Little at 05:45 PM
Crab Cakes
Ingredients:
1/2 cup olive oil
1/2 cup red pepper, finely diced
1/2 cup green pepper, finely diced
1 lb crab meat
2 lg eggs, beaten
1 1/2 cup coarse ground bread crumbs
salt and pepper
Directions:
Heat 1/4 cup of oil in a large skillet and cook red and green peppers until they are tender, approximately 3-4 minutes. Remove from the skillet with a slotted spoon and cool.
Mix crab meat, eggs, cooked peppers, and 2 tbl of bread crumbs in a large bowl. Season with salt and pepper. Shape into 8 cakes. Place on a wax-paper lined plate and chill up to several hours.
Heat oven to 375F. Coat crab cakes in bread crumbs on all sides. Heat 1/4 cup of oil in a large, ovenproof skillet. Add crab cakes in a single layer. Cook over stovetop until nicely brown on the bottom, about two minutes. Carefully turn the cakes over and then place in oven. Bake until they are golden on all sides, approximately 10-12 minutes.
Add your choice of sauce overtop and serve.
Posted by Kelli Little at 05:41 PM
Crispy Coconut Shrimp
Ingredients:
24 medium shrimp
1/2 tsp garlic and herb seasoning
1/4 tsp black pepper
3/4 cups of flour
1 lg egg, well beaten
1/4 cup shredded coconut
Directions:
Preheat oven to 425F. Spray large baking sheet with nonstick spray. Sprinkle shrimp evenly with the seasoning blend and pepper. Place flour, egg, and coconut in three seperate bowls. Dip shrimp first in the egg, then flour, then in the egg, then in the coconut. Arrange the shrimp on the baking sheet. Bake 12-15 minutes or until golden and crisp.
Mix crab meat, eggs, cooked peppers, and 2 tbl of bread crumbs in a large bowl. Season with salt and pepper. Shape into 8 cakes. Place on a wax-paper lined plate and chill up to several hours.
Posted by Kelli Little at 05:40 PM
Creamy Pesto Over Salmon Pasta
Ingredients:
1 tbl vegetable oil
3-6 cloves of garlic, thinly sliced
3/4 lb salmon filet
1 lb of bowtie pasta
3 tbl chopped walnuts
2 cups firmly packed fresh basil leaves
1/2 cup grated parmesan cheese
2 tbl fresh lemon juice
1/2 tsp ground black pepper
2/3 cup plain, low-fat yogurt
Directions:
In a medium skillet heat oil over medium-high heat. Add garlic; saute until the garlic starts to brown. With a slotted spoon, remove the garlic to a food processor fitted with a chopping blade and set aside. In the same skillet, saute salmon for 4-5 minutes on each side or until just cooked through. Remove from the heat, cover, and keep warm. Cook bow-tie pasta following package directions.
Add walnuts to the food processor and process until finely chopped. Add basil, cheese, lemon juice, and pepper until it is the same consistancy. Add yogurt and process pesto until smooth, stopping once to scrape the sides with a spatula. Drain the pasta, add the sauce, and mix until it is all coated evenly throughout. Overtop place the salmon, either as strips, filets, or chunks.
This recipe serves 6.
Posted by Kelli Little at 05:39 PM
Prawns New Orleans Style
Ingredients:
1 lb large prawns, raw or cooked
2 tbl vegetable oil
1 clove garlic, chopped
1 Spanish onion, peeled and chopped
1 red and 1 green pepper, de-seeded and chopped
8 oz okra, chopped
8 oz Italian-style tomatoes, fresh or tinned, chopped
1/2 tsp allspice
1/2 tsp cayenne pepper
salt and pepper to taste
Directions:
Clean, peel, and chop into quarter-inched cubes the peppers, onion, and okra. Heat the oil in a large pan and fry the garlic with the onion, peppers, and okra for approximately 5 minutes. Add the tomatoes and cook it gently for about 25 minutes, stirring occasionally until there is a nice, bright sauce. Season generously with allspice, cayenne pepper, salt, and black pepper.
Add the prawns. If they are raw, cook for 7 minutes. If they are already cooked and pink, heat through for 3 minutes. Stir so the prawns are covered in the sauce. Serve immediately with boiled rice.
Posted by Kelli Little at 05:39 PM
Lobster Parisienne
Ingredients:
6 lobster tails, cooked and chilled
6 tbl mayonnaise
1 tsp mustard, prepared
1 tsp tarragon wine vinegar
1 tbl chives, finely minced
1 tbl parsley, finely minced
salt and pepper to taste
Directions:
Remove lobster meat from tails. Reserve the tails. Chop the meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.
Drain the lime juice from the shrimp and crab and add the meat to the tomato mixture. Cook, covered, for 5 minutes, or until the shrimp is pink and cooked through.
To serve, stuff lobster tails with the chilled lobster mixture. Serve as a first course on leaf- or lettuce-lined plates.
Posted by Kelli Little at 05:38 PM
Red Snapper in Spicy Tomato Sauce
Ingredients:
1 tsp. vegetable oil
1 medium onion, chopped
2-4 cloves of garlic, minced
14.5 oz can of tomatoes, diced, with juices reserved
1 jalepeno pepper, seeded and chopped
1/4 tsp sugar
1/4 tsp ground cumin
1/8 tsp black pepper
1 lb. red snapper filets (about four small)
1 tsp. grated lime zest
2 tbl. fresh lime juice
1/4 cup sliced black olives
2 tbl chopped fresh cilantro
Directions:
In a large skillet, heat oil over medium-low heat and saute onion and garlic until tender (2-3 minutes). Add the tomatoes with juice. Add the jalepeno, sugar, cumin, and black pepper and simmer, partially covered, for 10 minutes. Add a few tablespoons of water if the mixture gets dry.
Rinse snapper filets and pat dry. Add the snapper filets and the remaining ingredients except for the cilantro and simmer, covered, over medium-low heat for 10-13 minutes, or until the fish flakes when prodded with a fork.
Remove the filets from the pan and place on a serving platter. Stir cilantro into the sauce, then pour the sauce over the filets and serve.
Posted by Kelli Little at 05:37 PM
Seafood in Creole Sauce
Ingredients:
8oz fresh shrimp - shelled, deveined, and rinsed
6oz crap, 1/2" pieces
1 tbl fresh lime juice
1 tbl margerine
1 medium onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
14.5oz can of tomatoes
2 green onions, chopped
1 jalapeno, seeded and chopped
2 tbl chopped fresh parsley
2 tbl dry white wine
1/8 tsp black pepper
(Add fresh herbs and chili peppers to your taste)
Directions:
Place shrimp in a non-metal bowl with crab and lime juice and toss well. Marinate, covered, for 20 minutes in the refrigerator. In a medium skillet melt the margerine over medium heat. Add the onion, bell pepper, and celery and cook. Stir occasionally for 2-3 minutes or until tender. Add the remaining ingredients and bring to a simmer over medium-high heat. Reduce to medium-low and cover for 15 minutes.
Drain the lime juice from the shrimp and crab and add the meat to the tomato mixture. Cook, covered, for 5 minutes, or until the shrimp is pink and cooked through.
Posted by Kelli Little at 05:35 PM
Salmon Steaks in Panang Sauce
Ingredients:
2 eight-oz salmon steaks
2 tsp panang curry base
1/2 cup chicken broth
4 tsp white wine
1/2 cup coconut milk (light if preferred)
Directions:
In a saucepan dissolve the curry base in the chicken broth. Bring to a boil. Add white wine and simmer for several minutes. Stir in coconut milk; return to a boil. Simmer for several minutes. Sauce will thicken slightly. Serve sauce over broiled or grilled salmon steaks.
Posted by Kelli Little at 05:35 PM
Kung Pao Shrimp with Cashews
Ingredients:
1/4 cup fresh orange juice
3 tbl red wine vinegar
1 1/2 tbl soy sauce
1 tbl sugar
1 1/2 tsp cornstarch
2 tbl vegetable oil
8 small dried red chiles, 4 halved
1/2 tsp salt
1 small onion, cut into 1" pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1/2 red bell pepper, cut into 1" pieces
1/2 green bell pepper, cut into 1" pieces
1 lb shelled and deveined large shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil
Directions:
In a boowl, mix the orange juice, vinegar, soy sauce, sugar, and cornstarch.
In a wok, heat the oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds. Add the onion, finger and garlic; stir-fry until fragrant, 15 seconds. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
Posted by Kelli Little at 05:33 PM
Stuffed Mahi Mahi
Ingredients:
Sheet pan liners (can be purchased at a bakery or delicatessen)
1/2 leek, julienned
Salt
1/2 tsp. olive oil
Thai basil
3-4 cloves garlic
1/4 yellow bell pepper, julienned
1/4 red bell pepper, julienned
1 tomato, peeled and diced
3/4 lb. fresh crabmeat
4 cloves crushed garlic
1/4 tsp. zest of orange
1 squeeze of fresh lemon juice
1/4 tsp. cumin
1/4 tsp. ginger
1 tsp. olive oil
Three 8-oz. mahi mahi fillets
Lemon zest
Salt and pepper to taste
Paprika
Directions:
Fold sheet pan liner in half and then in half again. With scissors, cut around the outside in the shape of a heart. Spray the liner with nonstick spray.
Place julienned leek in a bowl of cold water; gently remove and place in another bowl. Sprinkle salt on the leeks and add olive oil, Thai basil to taste and 3-4 cloves of fresh garlic. Add a teaspoon each of yellow and red bell pepper. Mix all together.
For the stuffing, peel and dice tomato; combine in a bowl with 3/4 pound fresh crabmeat. Add crushed garlic, lemon zest, and 1 squeeze of a fresh lemon. Combine; add ginger, cumin and 1 teaspoon olive oil and stir well. Bone and clean the 3 mahi mahi fillets. Slit each fillet about two-thirds of the way in the center and stuff. Lay the leek in the center of the parchment paper, placing the fillets on top of the leeks.
Season the fillet with lemon zest, paprika, and salt and pepper to taste. Tuck the parchment paper in and over all the way around. Seal it by twisting the end and tucking it in underneath. Cook at 400 degrees for 18 minutes. Slit the bag and place on a plate. Note: Be careful when slitting the bag -- it's very easy to get burned by steam.
Posted by Kelli Little at 05:33 PM
Crab Carolina Rice
Ingredients:
1 1/2 cups Carolina or other long-grain white rice
1 tablespoon Old Bay Seasoning
2 1/2 tablespoons unsalted butter
14 ounces crabmeat
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup chopped canned tomatoes, drained
1 teaspoon fresh lemon juice
Salt
2 scallions, thinly sliced (optional)
Directions:
In a large saucepan of boiling water, cook the rice over moderaly high heat, stirring occasionally, until tender, about 12 minutes. (This can be done in a rice cooker as well.) Drain and spread on a baking sheet to cool.
In a large skillet, toast the Old Bay Seasoning over low heat until fragrant, about 40 seconds. Scrape the spice mixture into a small bowl and let cool. Melt the butter in the skillet. Add the crabmeat and 1 teaspoon of the Old Bay Seasoning and cook over moderately high heat for 1 1/2 minutes, tossing gently with a spatula. Transfer to a plate.
Heat the oil in the skillet. Add the onion and cook over moderately low heat until softened, about 4 minutes. Add the garlic and the remaining 2 teaspoons of Old Bay and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook until dry, about 4 minutes. Add the rice and cook over moderate heat, stirring, until heated through, about 3 minutes. Add the crabmeat and lemon juice and cook, stirring, until hot. Season with salt and transfer to warmed bowls. Sprinkle the scallions over the rice and serve.
(This recipe can be prepared through Step 1 and refrigerated overnight.)
Posted by Kelli Little at 05:32 PM