Steamed Clams

Steamed Clams

Ingredients:

8 dozen small clams
4 Tbsp butter
1 medium white onion, finely chopped
4 Tbsp fresh parsley, finely chopped
3 cups purified water
Melted butter for dipping

Rinse the clams thoroughly under cold running water, discarding any with broken shells.

Heat butter in a large pot over moderate heat and sauté the onion, stirring frequently, until tender but not brown, or about 5 minutes. Stir in the parsley and water and bring to a boil.

Add the clams and cook covered for 5 to 8 minutes, until the clam shells open. Discard any clams that don’t open. Transfer the clams to a large heated serving bowl.

Strain the broth through a double layer of cheesecloth and divide between 4 to 6 small serving bowls. Serve melted butter in small bowls.

To consume, remove clams from their shells using a small fork or your fingers. Dip into the broth and then into melted butter; and then place into your mouth, chew and swallow.  Repeat until all clams have been consumed.

Serves up 4 to 6.

Shrimp Tostadas

Shrimp Tostadas

Ingredients:

Vegetable oil for frying
4 to 6 corn tortillas
1 lb cooked shrimp, peeled with veins removed
1 to 2 ripe avocados, peeled, pitted and diced
1 cup fresh, canned or thawed frozen corn kernels
4 oz shredded Monterey jack or cheddar cheese
1 to 2 tomatoes, diced
1/2 red onion, chopped
2 Tbsp fresh-squeezed lime or lemon juice
2 Tbsp fresh cilantro, chopped
1 tsp ground cumin
Hot sauce to taste (e.g., Tobasco)
Salt and freshly ground pepper to taste

Heat the oil in a skillet and fry the tortillas one at a time until crisp. Drain on paper towels.

Combine the remaining ingredients in a bowl and toss gently to combine. Spoon the shrimp mixture over the tortillas and serve quickly.

Serves up 4 to 6.

Shrimp Toast

Shrimp Toast

Ingredients:

1/2 lb raw shrimp, peeled with veins removed
1 egg white
1 Tbsp cornstarch
1 tsp sea salt
1/2 tsp granulated cane sugar
1/4 tsp freshly-ground black pepper
2 cloves garlic, finely chopped
1 scallion, both green and white parts, finely chopped
1 baguette loaf French bread
1 cup olive oil
One small bunch fresh, flat-leaf parsley

Smash the shrimp to a paste with a food processor or blender. Add the egg white, cornstarch, salt, sugar, pepper, garlic and scallions, and stir well to combine.

Cut the French bread into slices 1/2 inch thick. Spread the shrimp paste over one side of each slice. Decorate each slice with a whole parsley leaf stuck into the shrimp paste.

Heat up the oil in a frying pan to approximately 375F. Drop in the bread slices, shrimp side down. Fry until the underside is brown, turning over to brown the other side.

Remove from the pan with a slotted spoon and drain on paper towels.

Yield 6 servings.  (NOTE: This recipe is for “Shrimp Toast” and NOT “French Toast,” which is another recipe entirely.)

Shrimp Cocktail

Shrimp Cocktail

Ingredients:

20 to 30 jumo-sized shrimp, peeled and deveined, with shells reserved
4 cups purified water
2 tsp sea salt
1 cup dry, white wine
8 whole peppercorns
6 coriander seeds
1 bay leaf
6 sprigs of fresh parsley
1 sprig fresh tarragon
2 tsp fresh-squeezed lemon juice

Cocktail Sauce Preparation:

1 cup ketchup
1 Tbsp prepared horseradish
1 Tbsp lemon juice
1 tsp mild chili powder
Salt and freshly ground pepper to taste
Cayenne pepper to taste (preference)

Combine the reserved shrimp shells, water and salt in a saucepan, and bring to a boil over moderate heat. Reduce the heat and simmer covered for 20 minutes.

Strain the broth, pressing on the shells to extract as much liquid as possible. Discard the shells.

Combine the broth and remaining ingredients except shrimp in a saucepan and boil over high heat for 2 minutes. Remove from heat and add shrimp. Let stand covered for 10 minutes.

Drain the shrimp and submerge into ice water to halt cooking. Drain the shrimp again and refrigerate until ready to serve.

To make the sauce, stir together all the ingredients in a small bowl.

Serves up 4 to 6.

Potted Shrimp

Potted Shrimp

Ingredients:

1/2 lb freshly-churned butter
1/2 lb cooked shrimp, peeled and chopped
Salt and freshly ground pepper to taste
A smidgeon of ground mace
Cayenne pepper to taste (preference)
Sprigs of fresh dill for garnish
Thinly sliced bread, toasted if desired, crackers and/or melba toast
Lemon wedges for garnish

Heat half the butter in a saucepan over moderate heat, skimming off and discarding the foam as it rises to the top. Add the shrimp, salt, pepper, mace and cayenne, and heat without boiling. Spoon the mixture into 4 to 6 custard cups.

Melt the remaining butter, skimming off and discarding the foam as it rises to the top; and spoon over the shrimp, leaving the sediment behind. Cool until the butter is almost set and place a small sprig of dill on the surface of the butter.

Chill in the refrigerator and let set at room temperature for 30 minutes before serving. Serve with bread, crackers and/or melba toast, and lemon wedges.

Serves up 4 to 6.

Fried Squid Oceanic

Fried Squid Oceanic

Ingredients:

Vegetable oil for deep frying
4 lbs small squid, cleaned and cut into 1/2 inch thick rings
Salt and freshly ground black pepper to taste
1 cup flour
3 organically-grown lemons, cut lengthwise into wedges

In a heavy 10- to 12-inch skillet, heat 1 to 2 inches of oil until hot but not smoking hot, or until it reaches a temperature of 375F on a deep-frying thermometer.

Wash the squid under cold running water and pat them completely dry with paper towels. Sprinkle the squid liberally with salt and pepper.

Pour the flour into a shallow bowl or pie plate and drop the squid into the flour (NOT onto the “FLOOR”) a small handful at a time. Toss to coat thoroughly and shake the squid in a small sieve held over the flour to remove the excess.

Carefully submerge the squid into the hot oil and fry for about 2 minutes, or until they turn a light golden brown. As each batch is done, transfer them with a slotted spoon to a baking sheet covered with two or three layers of paper towels, and place warm in a preheated 200F oven while you fry up the remaining batches.

Mound the squid on a heated platter and garnish with the lemon wedges.

Serves up 6 or 8.

Crab Quesadillas a la Good

Crab Quesadillas a la Good

Ingredients:

4 flour tortillas
1 Tbsp soft butter
1 cup shredded queso fresco, Monterey jack, or mild-flavored, semi-soft cheese
1 6-oz can crab meat, drained and picked over
Hot sauce (preference)
Salt and freshly ground black pepper to taste

Grease a large baking sheet with the butter. Rub the tortillas on the greased surface to lightly grease one side of each tortilla.

With the tortillas placed on the baking sheet with the greased side down, place one quarter of the shredded cheese on one half of each tortilla. Top this with the crab, a small splash of the hot sauce and salt and pepper to taste.

Fold each tortilla over and bake in a 350F oven for about 5 minutes, until the bottom is golden brown. Flip the quesadillas over and cook an additional 5 minutes, or until the other side is golden brown and the cheese is melted. Cut into wedges and serve immediately.

Serves 4 to 6 depending.

Crab Malabar

Crab Malabar

Ingredients:

1 lb cooked crab meat, fresh or frozen and thawed
3 Tbsp vegetable oil
3 cloves garlic, finely chopped
2 tsp paprika
1/2 tsp thyme
1/2 tsp fennel seeds, smashed
1/2 tsp cayenne pepper, or to taste
3 cups coarsely-diced fresh tomatoes
Salt to taste
2 scallions, both green and white parts, finely chopped
Leaf lettuce or spinach leaves for garnish
Chopped cilantro for additional garnish

Pick over the crab meat and cut into 1-inch pieces.

Heat the oil in a large skillet with a lid over moderate heat and cook the onions, stirring frequently, until golden but not browned. Add the garlic and cook 1 minute. Add the paprika, thyme, fennel seeds, and cayenne and cook for 2 more minutes. Add 1 cup of the tomatoes.

Lower the heat and simmer covered for 15 minutes. Remove from the heat and gently fold in the crab meat. Cover and refrigerate for 2 to 3 hours.

Immediately before serving, add salt to taste and fold in the remaining tomatoes and chopped scallions.

Serve on a bed of lettuce, garnished with the chopped cilantro.

Serves 6 to 8.

Crab Cakes Touche

Crab Cakes Touche

Ingredients:

1 lb lump crab meat, picked over
4 scallions, green parts only, chopped
1/4 cup mayonnaise
4 Tbsp bread crumbs
1 Tbsp chopped fresh parsley, basil or cilantro
2 tsp seafood seasoning
Salt and freshly ground pepper to taste
1 egg lightly beaten
All-purpose flour for dredging
1/4 cup olive oil

Combine the crab meat, scallions, mayonnaise, 2 tablespoons of the bread crumbs, herb and seasonings in a mixing bowl and toss gently to combine.

Carefully fold in the egg with a rubber spatula until the mixture just clings together, adding more bread crumbs if necessary.

Form into 4 to 6 patties and refrigerate for 30 minutes or overnight. Dredge lightly in flour.

Heat the oil in a large, non-stick skillet over moderate heat and fry the crab cakes until crisp and browned, or about 4 minutes per side. Serve with tartar sauce.

Yield 4 to 6 servings.

Clams Casino Style

Clams Casino Style

Ingredients:

2 dozen raw clams on the half shell
4 Tbsp butter at room temperature
1/4 cup finely chopped green bell pepper
2 Tbsp finely chopped shallots
2 Tbsp finely chopped pimientos
1 Tbsp lemon juice
4 slices bacon, only partially cooked with each slice cut into 6 pieces

To prevent from tipping, arrange the clams on a layer of rock salt on a large baking sheet.

Mix the butter, bell pepper, shallots, pimientos and lemon juice until combined, and divide among the clams. Top each with a piece of bacon and bake in a preheated 450F oven until the bacon is crisp, or about 6 minutes. Serve immediately.

Makes 4 servings.

Picnic Shrimp 061910

Picnic Shrimp     

1/2 c. olive oil
3 lbs. chicken pieces
1 lg. onion, diced
3 sweet red peppers, cored, seeded and diced
4 c. chicken stock or canned low-sodium chicken broth
1 tbsp. minced garlic
1 1/2 c. short-grain rice, such as arborio
2 tsp. salt
1 tsp. white pepper
1/2 tsp. saffron
3 lbs. plum tomatoes, peeled, seeded and chopped, or about 3 c. drained, canned, chopped plum tomatoes
12 lg. shrimp in shells
12 clams
12 mussels
1 c. white wine

Heat 2 tablespoons olive oil in large oven-proof skillet over medium heat. Add chicken pieces and brown on all sides; remove and set aside. Add onions and peppers to skillet and cook 5 minutes, stirring constantly.

Bring chicken stock to boil in separate pan.

Reduce heat under onion-pepper mixture to low and add garlic, rice, salt and white pepper. Stir until rice grains are coated with oil. Transfer contents of skillet to roasting pan. Add boiling stock, saffron, and tomatoes. Arrange chicken pieces on top. Cover and roast at 350 degrees for 25 minutes.

Place shrimp, clams and mussels in separate pan. Add wine and cook until mussel and clam shells open (discarding those that don't open) and shrimp are cooked thoroughly, or approximately 6 minutes longer. Remove seafood with perforated spoon, place seafood in bowl and chill. Boil remaining liquid over medium-high heat until reduced by one third. Transfer to bowl and cool to room temperature. When liquid is cool, transfer to blender or food processor. On medium speed, add remaining olive oil in slow, steady fashion. Pour sauce into container and chill.

Remove roasting pan from oven. Arrange chicken on platter. Cover and refrigerate. Transfer rice to large bowl and chill.

Serve chicken over pile while arranging shrimp and shellfish around periphery. Drizzle with sauce and serve. Yield 6 to 8 servings.

Buttery Crusted Baked Tilapia

Buttery Crusted Baked Tilapia

4 6-oz boneless tilapia filets
6-8 Ritz crackers, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon chili powder
1/4 teaspoon adobo seasoning
2 tablespoons unsalted butter, cold
Arrange fish on a lined baking sheet. In a mixing bowl, combine crushed Ritz crackers with seasoned salt, chili powder, and adobo seasoning (use clean hands to mix).

Cut butter into 6 equal pats. Place one pat a piece directly on the center of the tilapia. Cut remaining 2 pats into pea-sized pieces and mix by hand into cracker mixture. Sprinkle crumbs equally over each tilapia filet.

Bake in a preheated oven at 425°F for 15-20 minutes, or desired doneness. Serve hot on a nice platter.

Garlic Shrimp and Peas=032210

Garlic Shrimp and Peas

12 oz. pkg. frozen peas in butter sauce
1 tsp. instant chicken bouillon
1 c. boiling water
1/2 lb. (2 c.) frozen peeled med. raw thawed shrimp
1 c. sliced fresh mushrooms
1/2 c. sliced onion
1/4 tsp. ginger
3 lg. garlic cloves, minced
2 tbsp. cornstarch
2 tbsp. water
Hot cooked rice

Place unopened pea pouch in warm water for 15 to 20 minutes to thaw. In large skillet, dissolve bouillon in boiling water. Add shrimp, mushrooms, onion, ginger and garlic. Cook over medium-high heat for 5 to 7 minutes or until shrimp turns pink.

Dissolve cornstarch in 2 tablespoons water; stir into shrimp and mushroom mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Stir in peas and cook until thoroughly heated. Serve over hot cooked rice. Yield: 4 servings.

Pasta Pelee

Pasta Pelee

12 oz. fresh or frozen shelled shrimp
1 c. chopped onion
2 tbsp. butter
1 tbsp. olive oil or cooking oil
1 c. dry white wine
1 tbsp. instant chicken bouillon granules
1 tsp. dried basil, crushed
2 med. tomatoes, peeled, seeded and chopped
10 oz. hot cooked pasta
1/4 c. butter, melted
1/2 c. grated Parmesan cheese
1/2 c. snipped parsley

Thaw shrimp, if frozen. In saucepan cook onion in 2 tablespoons butter and the olive oil or cooking oil until tender but not brown. Stir in wine, bouillon granules, basil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling, reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until about 2/3 of the liquid is evaporated.

Halve shrimp lengthwise, add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter and butter. Add shrimp mixture, cheese and parsley; toss until pasta is coated.

Pasta With Scallops: Follow the same recipe: Substitute 12 ounces unbreaded cut up scallops for shrimp. Serves 4 main dish servings.

Baltimore Crab Cakes031910

1 lb. lump crab meat
2 slices bread, grated
1 tbsp. melted butter
1 egg, lightly beaten
1 tsp. Worcestershire sauce
2 tbsp. mayonnaise
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Gulden's spicy mustard

Toss grated bread with melted butter. Mix egg with Worcestershire sauce, mayonnaise, salt, pepper, and mustard. Gently mix all together and saute in melted butter for 5-10 minutes until brown.

Squid in Mushroom Sauce

2 1/2 lbs. cleaned squid, cut into rings
1/2 c. olive oil
1 garlic clove, chopped
3 anchovy fillets, chopped
1 tsp. minced parsley
1/2 c. white wine
3 tbsp. tomato paste
3 c. fresh mushrooms, sliced
Salt & pepper to taste

Cut squid into small rings about 1/2 inch and wash well. Heat olive oil in a saucepan; then add the garlic, anchovies and parsley; while this simmers, pour in the wine. Next, add tomato paste, a generous dash of salt and pepper and the mushrooms, then put in the squid.

Cover the pan; (although the ingredients look dry, cook on a low flame until the juices come out of the squid and mushrooms) as soon as they start to cook it will be very juicy (you may use this sauce over a dish of thin spaghetti if you wish). Cover the pan; cook over medium heat for about 10 minutes. Test squid with a fork for tenderness. Makes 5 servings.

Baked Swordfish 030710

2 lbs. fresh swordfish steaks
1 stick butter
Juice of 1 lemon
1 onion, thinly sliced
1/4 c. white wine Worcestershire sauce
1 clove garlic, pressed
1/4 c. mayonnaise

This recipe works well with salmon or other fish steaks. Place fish in lightly greased baking dish. In small saucepan, melt butter then add lemon juice, Worcestershire and garlic and saute a few minutes until garlic is golden. Remove from heat and blend in mayonnaise until smooth. Spoon over fish, cover and bake at 350 degrees for 30 minutes until fish flakes easily. If you prefer your fish a bit on the dry side, do not cover.

French Style Anchovy Fillets

2 two ounce cans flat anchovy fillets
2 garlic cloves, chopped fine
1 tsp tomato paste
1 to 1 1/2 Tbs olive oil
2 tsp lemon juice
Freshly ground black pepper to taste
8 to 10 slices (1/2 in.) fresh French bread
1 tsp finely chopped fresh parsley.

Drain the anchovies of the oil and soak in cold water for 10 minutes. Remove from the water and pat thoroughly dry with paper towels. In a small bowl or mortar, combine the anchovies, garlic, and tomato paste and mash with a wooden spoon or pestle until very smooth. Dribble the oil in slowly, stirring constantly, until the mixture becomes thick and smooth. Stir in the lemon juice and black pepper. Under your oven's broiler toast the slices of French bread lightly on one side. While the bread is still warm spread the anchovy mixture on the un-toasted side, pressing it into the bread with the back of a fork or spoon. Place on a baking sheet and bake in a preheated 500F oven for 10 minutes. Sprinkle with parsley and serve immediately. Serves 4 to 6 as an appetizer.

Grilled Shrimp Over Sauteed Mushrooms

MARINATED SHRIMP:

6 lg. shrimp per person
1/8 c. olive oil
1/8 c. vegetable oil
Juice of 1/2 lemon (lg.)
2 fresh basil leaves, chopped
1/2 tsp. fresh parsley, chopped
1/4 tsp. fresh garlic, chopped
2 tbsp. plain bread crumbs
Salt & pepper to taste

Blend together all ingredients in marinade. Add cleaned, butterflied shrimp (tail on). Let marinate for 20 minutes.

SAUTEED MUSHROOMS:

1/2 c. mushrooms, sliced
1/2 tsp. garlic, chopped
2 tbsp. olive oil (for sauteing)
2 tbsp. fresh tomato, minced
2 tbsp. fresh green bell pepper, minced
1 tbsp. onion, minced
1/2 tsp. fresh parsley, chopped
Salt & pepper to taste

Preheat grill at highest temperature for 20-30 minutes.

Saute chopped garlic in olive oil until golden. Add sliced mushrooms. Let cook 2 minutes. Shut off flame! Stir in minced vegetables.

Place marinated shrimp on hot grill. Cook 2 minutes. Flip shrimp. Continue cooking 1-2 minutes. Light golden crust should form. Lay shrimp on top of sauteed mushrooms. Serve hot with lemon wedge.

Stuffed Lobster Tail

12 lobster tails, medium sized
1 lb. fresh crabmeat or lobster meat
1/2 c. Italian bread crumbs
1/3 c. olive oil plus 2 tbsp. butter
1/4 tsp. salt and pepper (or to taste)
1/2 tsp. garlic powder
2 tbsp. paprika

Sauté crabmeat or lobster with olive oil, butter and bread crumbs. Taste and adjust seasonings. Set aside.

Broil (highest setting) lobster tails for about 5 minutes.

Once warmed, split each tail in half. Place stuffing in the middle of each lobster tail, top with bread crumbs and sprinkle with paprika, garlic powder, salt and pepper.

Broil or bake for about 15 minutes or until the lobster meat is cooked and flaky white and the crumbs are toasted.

Serve with melted butter and lemon wedges.