Entree – Seafood

Cold Shrimp Roquefort

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These are pretty impressive.  You could serve them on lettuce for a first course.

Ingredients:

  • 20 large shrimp
  • 5 oz Roquefort cheese
  • 4 oz cream, cheese
  • 1 tsp scallions, chopped very fine (or green onions)
  • 1 Tab Cognac or brandy
  • parsley chopped

Directions:

  1. Steam shrimp until just pink.
  2. Shell and devein.
  3. Starting at the tail, cut a deep slit down the back but not all the way through to make a pocket to hold the Roquefort mixture.
  4. Mix the Roquefort cheese, cream cheese, scallions and Cognac or brandy (a small food processor does this easily.)
  5. Stuff the slit in each shrimp, using a large frosting tip.
  6. Sprinkle the chopped parsley on the stuffed portion of the shrimp
  7. Chill.

Can be prepared ahead. Will keep overnight refrigerated.

Serves: 20 Pieces

Source: Sunsational, Junior League of Orlando-Winter Park, Florida

Comments:  You can use (Costco) cooked shrimp 20-15/pound shelled with tail on.  Remove tail and follow directions starting with second instruction.

Angels on Horseback

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Alas, we never tasted these.  With the Angels all prepared, resting on the counter to be cooked, the cooks went to take a quick shower before the dinner.  Well . . .  upon entering the kitchen, they discovered the dog amid a pile of toothpicks on the floor, with a large grin on his face.  They did not bring the toast rounds.

Ingredients:

  • 12 medium sized raw oysters, shucked and drained
  • ¼ c dry white wine
  • 1 clove garlic minced
  • coarse salt
  • fresh ground pepper
  • hot sauce or Tobasco to taste
  • 6 slices lean, thin cut bacon, cut in half
  • 12 toothpicks soaked in water about 10 minutes
  • 12 buttered toast rounds (optional)
  • lemon wedges

Directions:

  1. Preheat broiler.
  2. Drain oysters.
  3. In a bowl, mix the wine, garlic, salt, pepper and hot sauce together.
  4. Add drained oysters and toss to coat.
  5. Let marinate 20 minutes.
  6. Cut bacon in half and cook in a microwave for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible (do not completely cook bacon).
  7. Drain well.
  8. Remove oysters from marinade.
  9. Wrap each oyster in a bacon strip and secure with a damp toothpick, overlapping the bacon approximately 1 inch.
  10. Place the bacon wrapped oysters on a broiler pan.
  11. Cook the oyster and crisp the bacon approximately 5-6 minutes on the first side.
  12. Turn them over and broil another 2-4 minutes.
  13. You may need to turn them once or twice to get a good crispness on all sides.
  14. Serve with the pick or remove the pick and place on toast round.
  15. Serve with lemon wedges.

Serves: 12 pieces

Source: whatscookingamerica.net

Salmon Trio

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For as long as the ingredients and directions are, this is a simple and REALLY impressive meal.

Ingredients:

  • 5-6 lbs Salmon fillets boneless & skinless (whole or portions)
  • 1 recipe Glazed Salmon (below)
  • 1 recipe Salmon with Pesto (below)
  • 1 recipe Panko Crusted Salmon (below)

Directions:

  1. Cut fillets into 30 medallions approx 2 ¾ – 3 oz each. (small, remember there are 3 per serving)
  2. Group each 10 medallions together on a pan.
  3. Complete preparation of 10 medallions per each of the following directions.
  4. Serve one of each medallion to each guest.

Serves: 10

Comments:  If one of the guests requests the alternate to the salmon, purchase a boneless/skinless chicken breast, flatten slightly, cut into 3 medallions, and complete the preparation per each of the following pages as you do the salmon.

Glazed Salmon

Ingredients:

  • 10 salmon medallions
  • cooking spray
  • salt
  • pepper
  • 2 Tab lemon juice
  • 2 Tab maple syrup
  • 1 Tab vinegar
  • 1 Tab vegetable oil

Directions:

  1. Spray a roasting pan with cooking spray.
  2. Place salmon on baking pan and sprinkle with salt and pepper.
  3. Bake at 350º for 5-8 minutes until cooked through.  (Time will depend on thickness of fish. Test. Do not over cook.)
  4. Mix lemon juice, maple syrup, oil and vinegar for glaze.
  5. Pour glaze over fish and broil 1 minute until bubbly. Watch it so that it doesn’t burn!

Serves: 10

Source: Follow the Foodie.wordpress.com from Dining at Home

Comments: This is one third of the salmon trio

Salmon with Pesto

Ingredients:

  • 10 salmon medallions
  • 2 Tab crumbled firm textured bread
  • ¼ c mayonnaise or salad dressing (Miracle Whip)
  • 3 Tab purchased basil pesto
  • 1 Tab grated Parmesan cheese

Directions:

  1. Place breadcrumbs in a shallow baking pan.
  2. Broil for 1-2 minutes or until lightly toasted.
  3. Place salmon on baking pan, tucking under any thin edges.
  4. Broil 4 inches from heat for 4-6 minutes per ½ inch thickness or until fish just begins to flake easily with a fork.
  5. Turn over 1 inch fillets halfway through broiling.
  6. Mix mayonnaise and pesto.
  7. Combine toasted bread crumbs and cheese.
  8. Spoon mayonnaise mixture over fillets.
  9. Sprinkle with crumb mixture.
  10. Broil 1 – 2 minutes until crumbs are lightly browned.

Serves: 10

Source: www.grouprecipes.com bluewaterandsand

Comments: This is one third of the salmon trio

Panko Crusted Salmon

Ingredients:

  • 10 salmon medallions
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 2 Tab honey mustard or sweet hot mustard
  • 2 tsp fresh thyme, chopped
  • 2/3 c panko bread crumbs
  • 2 Tab chopped parsley
  • ½ Tsp sweet paprika

Directions:

  1. Place salmon on baking pan
  2. Sprinkle with salt and pepper.
  3. Combine mustard and 1 tsp thyme in a small bowl.
  4. Combine panko , remaining 1 tsp thyme, 4 tsp of olive oil parsley and paprika.
  5. Add a light sprinkle of salt and pepper.
  6. Spread mustard mixture on salmon.
  7. Top with panko mixture.
  8. Roast in a 400° oven for 5 -10 minutes or until almost completely
  9. firm to the touch and flakes when poked with a fork.
  10. Finish under broiler to toast panko .

Serves: 10

Source: AnnMarie’s Blog, Cooking in Bush Alaska Creatively avoiding food boredom in a land far away from full-service grocery stores and fresh ingredients.

Comments: This is one third of the salmon trio

Rocky Mountain Smoked Trout Pâté

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A nice change from smoked salmon dip.

Ingredients:

  • 12 oz smoked trout
  • 8 oz cream cheese
  • 2 Tab lemon juice
  • 2 tsp onion, grated 1 tsp Worcestershire sauce
  • ½ tsp salt (or less)
  • 1 clove garlic, minced
  • ¼ tsp dill weed
  • 1 dash red pepper sauce
  • fresh dill
  • sprigs crackers (plain, like water crackers)

Directions:

  1. Place ingredients in food processor and blend until creamy.
  2. Put in a bowl lined with plastic wrap (or spray mold with non stick spray).
  3. Refrigerate until well chilled.
  4. Unmold and garnish with dill sprigs
  5. Serve with crackers.

Serves: 2 cups

Source: West of the Rockies, Recipes From Campfire to Candlelight – Junior Service League of Grand Junction, Colorado

New England Clam Chowder

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A real purist would not add flour, which would make a thinner soup. Reheats well, but does not freeze.  Very filling!

Ingredients:

  • 3 oz bacon, diced fine
  • 2 ¼ c onions, finely chopped (about 3 medium =1 ½ lbs)
  • 4 potatoes peeled and diced (about 2 lbs)
  • ½ tsp dried thyme
  • 3 c clam juice (Crown Prince – 1 bottle = 1 cup)
  • 3 cans clams with liquid (Crown Prince 10 oz each)
  • 3 c half and half
  • ½ c flour
  • ½ c cold water
  • salt and pepper
  • 3 Tab parsley, chopped for garnish
  • oyster crackers

Directions:

  1. Saute bacon in a large saucepan over medium heat until it has rendered all its fat and is lightly browned.
  2. Add onions and saute until onions are soft and transparent, but not brown.
  3. Add potatoes, thyme and clam juice and simmer, uncovered, until the potatoes are cooked but not falling apart – about 10 minutes.
  4. Mince clams.
  5. Add clams, their juice, and the half and half.
  6. Simmer about 10 minutes.
  7. Mix the flour with water.
  8. Pour into the boiling soup slowly, stirring all the time with a wire whisk.
  9. Simmer, stirring all the time for 3 minutes.
  10. Season to taste with salt and pepper.
  11. Serve in small soup bowls and sprinkle with parsley.
  12. Traditionally served with oyster crackers on the side.

Serves: 10

Source: Soup, Salad and Pasta by Ursel Norman

 

 

Hilda Koegel Pitts Crab Cakes

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Not the most traditional recipe, but quite good.

Ingredients:

  • 1 lb crab meat. Fresh is best! ( you can use canned from the refrigerated section but make sure it’s “back fin” vs                       claws or Trader Joe’s lump crab)
  • ¼ tsp salt
  • 1 Tab Worcestershire sauce
  • 1 Tab baking powder
  • 3 slices white bread, crust removed
  • 2 Tab milk (a little extra if bread is dry)
  • 1 tsp Old Bay seasoning
  • 1 tsp mayo (she swore by Hellman’s which is Best Foods here)
  • 1 tsp prepared yellow mustard
  • ¼ tsp white vinegar
  • 1 egg, beaten
  • vegetable oil or shortening

Directions:

  1. Break bread into small pieces in bowl.
  2. Moisten with the milk until almost soggy.
  3. Mix in the rest of the ingredients.
  4. Using approximately 2T of mix, shape into cakes. Place on plate.
  5. Refrigerate.
  6. Fry in a small amount of vegetable oil or shortening.

Serves: 20 cakes at 2 tablespoons/cake or (40 minis at 1 tablespoon/cake)

Source: Hilda Koegel Pitts (Robbie Pitts grandmother)

 

Cocktail Lobster Rolls

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“This sandwich is truly one of life’s simple pleasures. While this will not be an inexpensive sandwich to assemble, once you taste the amazing contrast between the buttered bun and the cold, sweet lobster salad, you’ll realize it was worth every penny!”

 Ingredients:

 

  • 3 lobster tail, fresh or frozen – 4 oz each (about 2 cups)
  • ¼ cup mayonnaise
  • ½ tsp Dijon mustard
  • 1 Tab celery, finely chopped
  • ½ tsp lemon juice
  • ¼ tsp tarragon
  • 4 fresh hot dog buns
  • 4 Tab butter

Directions:

  1. Boil lobster as directed.
  2. Remove meat from shell and dice.
  3. Mix with mayonnaise, mustard, lemon juice, celery, tarragon.
  4. Refrigerate mixture.
  5. Split open and butter the buns.
  6. Toast under the broiler.
  7. Cut bun halves into 4 pieces.
  8. Mound lobster mixture on each piece.

Serves: 32 pieces

Source: John Mitzewich, About.com

 

Lobster Baked Macaroni and Cheese

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American Cruise Lines had a 7 day Lobster Cruise along the coast of Maine – lobster breakfast, lunch and dinner.  YUM!

Ingredients:

  • 16 oz elbow macaroni, dry
  • 1 Tab butter plus 1/4 cup butter divided
  • 1/4 c flour
  • 1 Tab Dijon mustard
  • 1 tsp pepper
  • 1/2 tsp Kosher salt
  • 1 Tab Old Bay seasoning
  • 1/4 tsp paprika
  • 2 1/2 c heavy cream
  • 1 1/2 c Swiss cheese, shredded
  • 1 12 c cheddar cheese, shredded
  • 1 1/2 c smoked Gouda cheese shredded
  • 1 c siago cheese, grated
  • 3 lbs lobster meat, picked

Topping:

  • 2 c panko bread crumbs
  • 6 Tab butter, melted
  • 1 1/2 c cheddar cheese, shredded
  • 1/4 c Parmesan cheese

Instructions:

  1. Preheat oven 350º.
  2. Cook macaroni al dente.
  3. Drain and rinse in cold water.
  4. In a large saucepan, melt buter.
  5. Stir in  flour, pepper, salt and paprika until smooth.
  6. Gradually add mustard and cream.
  7. Bring to a boil;  cook and stir for 2 minutes or until thickened.
  8. Stir in the cheese, mix until blended.
  9. Remove from heat, fold in macaroni and lobster.
  10. Transfer to a greased 9×13 baking dish or individual casserole dishes.
  11. In a small bowl, combine panko, butter and cheese.
  12. Sprinkle on macaroni mixture.
  13. Bake for 15 – 20 minutes or until golden brown.
  14. Let stand for 5 minutes before serving.

Serves:  8

Source:  Executive Chef, American Cruise Lines

 

Blood Orange Gel

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Kim  Alter of Haven in Oakland made this sauce to accent her Smoked Forbidden Rice.  It can be made with any citrus and on just about anything from chicken and fish to desserts.  (4/11/15 Just had a drink called a Golden Dragon at the new dumpling restaurant Din Tai Fung in South Coast Plaza – wow! bourbon, blood orange liquor and a hint of ginger.  Sounds weird but it works.)

 Ingredients:

  • 2 blood oranges, whole
  • 1 c water
  • 1 cup sugar

Instructions:

1. Place the oranges in a pot of cold water.
2. Bring up to boil, and let the oranges simmer for about 5 minutes.
3. Strain the oranges and place them back in the pot with cold water.
4. Bring to a boil and repeat one more time.
5. On the third time, combine the sugar and water, making a simple syrup.  Bring it to a boil.
6. Add the oranges and let simmer for about 15 minutes.
7. Remove the oranges from the simple syrup.
8. Then place the whole oranges in a blender. (Yes, the whole orange – seeds and all)  and blend until smooth.
9. Add simple syrup to get the right consistency and sweetness.
10. Strain.

Source: Chefs’ Holiday 2013, Ahwahnee Hotel, Yosemite