Court Bouillon

1 gal water 8 oz carrots 8 oz celery 1/2 leek

2 garlic, cloves 8 oz onion

10 peppercorns

2 bay leaves 1 salt (to taste) 1 pepper (to taste)

----SALAD----1 gal court bouillon 16 crayfish 8 eggs, quail 1 endive, belgian, head 1 chicory, red, head 1 vinaigrette dressing

Put the truffles, shallots, dill, salt and pepper in a bowl.

While whisking, add vinegar. Continue whisking and add oil to taste.

Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 minutes.

Strain.

In boiling water with a touch of vinegar, poach the quail eggs until soft. Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate. Decorate with quail eggs and crayfish tails. Serve with vinaigrette on the side.

Crayfish & Poached Quail Eggs Salad & Truffle Vinaigrette

----VINAIGRETTE----1/4 oz truffles 1 oz vinegar, red wine 3 oz oil, peanut 1 oz shallots, finely chopped 1 bunch dill, chopped 1 salt (to taste) 1 pepper (to taste)

8 oz celery 1/2 each leek 2 each garlic, cloves 8 oz onion

10 each peppercorns 2 each bay leaves 1 salt (to taste) 1 pepper (to taste)

----SALAD----1 gal court bouillon 16 each crayfish 8 each eggs, quail 1 each endive, belgian, head 1 each chicory, red, head 1 vinaigrette dressing

Vinaigrette:

Put the truffles, shallots, dill, salt and pepper in a bowl. While whisking, add vinegar. Continue whisking and add oil to taste.

Court Bouillon:

Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 - 30 minutes.

Strain.

Salad:

In boiling water with a touch of vinegar, poach the quail eggs until soft. Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate. Decorate with quail eggs and crayfish tails. Serve with vinaigrette on the side.

Crayfish Etouffee

3/4 lb butter

2 cup chopped green pepper 4 teaspoon salt 1 teaspoon cayenne pepper 1/4 cup tomato paste 1 1/2 cup water 4 lb crayfish tail meat 1 teaspoon kitchen bouquet 6 cup chopped onion

5 each cloves of garlic 1 teaspoon black pepper 1 teaspoon sugar 3 tablespoon cornstarch 1 1/2 cup white wine 1 each scallion, chopped

In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watterreturns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm.

Crayfish Tails A La Carlton

1 quart water

1 teaspoon salt

1 tablespoon sugar

1 parsley leaves

12 each stalks of fresh dill

24 each frozen crayfish tails (2 lbs

----SAUCE----1 cup hollandaise sauce 1 tablespoon finely chopped dell 1/2 teaspoon sugar 1/3 cup dry white wine

1.In skillet boil: 1 quart water with 1 teaspoon salt, 1 table- spoon sugar, a handful of parsley leaves, and 12 stalks of fresh dill. Simmer for 10 minutes. 2. Add: 2 dozen (2 pounds) frozen crayfish tails, bring to a boil and simmer for 5 minutes. Let the crayfish cool in the liquid. When cool enough to handle, remove meat and discard intestinal vein which runs down back. The easiest way is to slit covering on underside of tail on both sides with kitchen scissors, then peel off shells. SAUCE: Put into small saucepan: 1 cup hollandaise sauce. Stir in: 1 tablespoon finely chopped dell and 1/2 teaspoon sugar. Whisk the sauce over low heat until warm, then whisk in gradually: 1/3 cup dry white wine. Be careful not to let the sauce get too hot. Pour sauce over crayfish and serve with cooked white rice.

Cream Of Clam & Leek Soup

36 littleneck clams; smaller th

2 tablespoon butter

3 cup leeks, cut crosswise into fi 3/4 cup finely chopped onion

1 cl garlic; finely minced

2 cup dry white wine

1 freshly ground pepper; to ta

1 salt; to taste

2 cup heavy cream 1 cup milk

1 small dried hot pepper; optional

2 tablespoon ricard or pernod liqueur

Recipe by: Craig Claiborne - The New New York Times Cook Book 1. Rinse the clams in several changes of cold water. Drain well. Heat the butter in a heavy casserole or kettle and add the leeks. Cook for about 2 minutes, stiring often. Add the onion and garlic. Cook briefly, stirring. Add the wine, a little salt (the clams will give up their liquid, which is salty) and pepper. Cover and bring to the boil. Let simmer for about 5 minutes.

2. Add the clams, 2 cups of cream, 1 cup of milk and hot pepper and cover closely. Let cook for about 10 minutes or until the clams open. Add the Ricard and stir. Serve piping hot with a soup spoon and oyster fork.

Crispy Baked Fish & Herbs

4 each fillets white fish, 1 lb 1 each egg white 1 tablespoon water

1/2 cup cornflake crumbs 1/8 teaspoon lemon pepper 2 teaspoon chopped fresh parsley 1 teaspoon low fat margarine, melted

Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g.

Crustless Crab Qiuche

8 oz alaska snow crab-frozen

4 each slices of bacon

3 each eggs

1/2 cup bisquick

1/3 cup melted butter

1 1/2 cup milk

1/8 teaspoon salt, dash pepper

2 cup shredded swiss cheese

Defrost and slice crab meat, save 2 T of crab meat liquid- or use canned ham. Fry bacon until crisp. Drain and crumble. Beat together-eggs, bisquick, butter, milk, salt, pepper, and 2 T of crabmeat liquid, until smooth. Pour into 9" pie plate. Sprinkle crab, cheese and bacon over top, pressing down gently. Bake 350 for 35-40 minutes.

Curried Oysters With Banana Salsa

4 tablespoon curry powder; best quality,* 4 tablespoon butter or margarine; melted 2 tablespoon shallots; minced 2 each cloves garlic; blanch&pureed

2 cup fish fumet 2 cup heavy cream 1 juice of 1 lime

1 salt to taste

20 each lg wellfleet oysters

2 lb whitefish trimmings 1 cup sliced mushrooms

1 each carrot; sm, chopped 1 each white onion; md, sliced thin 1 cup oyster liquor 1 cup white wine 4 cup water 1 each bay leaf

1 teaspoon peppercorns 1/2 teaspoon fennel seed

2 each sprigs parsley

1 teaspoon fresh thyme; minced 4 each red bananas; ripe, **

2 teaspoon serrano chiles; minced 2 tablespoon corn oil

2 tablespoon line juice 2 tablespoon cilantro; minced 2 teaspoon mint; minced 2 tablespoon tamarind paste 1/2 cup red bell pepper; *** -----FISH FUMET--------BANANA SALSA----

* Use the best curry powder that you can find. Also the freshest.

** Cut the red bananas into 1/4-inch dice.

In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve.

FISH FUMET:

Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA:

Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller

Deep-Fried Catfish

2 lb catfish

1 teaspoon salt

2 eggs, lightly beaten 1 cup all-purpose flour 1/8 teaspoon pepper

1 cup dry bread crumbs

Heat oil to 375 degrees in deep fryer. Stir together flour, salt and pepper. Coat fish with the mixture; dip into eggs, then coat with the bread crumbs. Fry each piece for about 4 minutes or until golden brown.

VARIATION: Prepare thin batter by mixing 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup milk and beat till smooth. Coat fish with flour mixture then dip into batter mixture. Date: 04-08-91 Area: Cooking

Deep-Fried Crab Balls With Vinegar Dip

1/2 lb fresh cooked crab meat 2 oz pork fat from loin 6 peeled water chestnuts

1 scallion

2 eggs

2 tablespoon dry sherry

1 teaspoon salt

2 tablespoon cornstarch

1/2 teaspoon minced ginger root 2 cup deep-frying oil

1 vinegar dip:

2 tablespoon black chinjiang vinegar

1 tablespoon yellow rice vinegar

2 teaspoon thin soy sauce 1/2 teaspoon sugar

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

Preparation: If you're using food processor, crab and pork fat should be cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork fat; pulse/start to mince. Add eggs, sherry, salt, cornstarch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree.

Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking.

Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls.

Deli Seafood Sandwich

8 oz crap flakes or chunks 1/3 cup mayonnaise

1 cup sliced celery

2 tablespoon finely chopped onion 6 uncut round sandwich buns

Shred the crab. Combine with mayonnaise, celery and onion. Cut top 1/3 off bun. Hollow out bun to form shell. Fill with 1/3 cup mixture. Replace top. 240 calories per serving

Denjang Jiege Keh (Spiced Crab Soup)

2 cup water

2 tablespoon denjang paste 1 soft bean curd; in 1/2 cube

1 teaspoon hot red chili powder; mix with 1 tb water 1 slice ginger; size of a quarter 1 small onion; sliced (1/3 cup)

1 garlic clove; crushed

2 crabs; each in 4 pieces 1/2 cup zucchini; sliced

"The people of Kwangju where this recipe originates like their food salty and chili-hot. The fermented denjang paste provides the basis of the seasonings, aided by the chili and ginger. The fresh crabs absorb the flavors and the entire soup is enormously attractive. I went to my teacher's house one August in the middle of a three day pre-typhoon downpour. Sheets of water poured out of the sky as my taxi wended its way to the edge of town. The rice fields in this rice-growing region shimmered with an intense green as the rain engulfed the paddy. It had a wild, wet beauty but I was glad when I arrived and could concentrate in comfort on the crabs and the soup."

1. Put the water and bean paste (denjang) into a pan and simmer over low heat, covered, for 10 minutes. Add the bean curd and cook for 5 minutes more.

2. Now add all the other ingredients and cook for 15 minutes more. Serve in 4 individual bowls with rice and an assortment of side dishes.

Deviled Codfish Patties

1 1/2 lb cod fillets, fresh or frozen

1 cup boiling water 1/4 teaspoon salt

1/2 cup breadcrumbs, soft

2 tablespoon parsley, chopped

1/2 cup salad dressing (mayonnaise) 1 cup egg

1 tablespoon prepared mustard 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1 paprika, as desired

Thaw frozen fish.

Preheat oven to 400 F (hot).

Grease baking sheet.

Add fish to boiling, salted water. Cover and bring to a boil. Reduce heat and cook 4 minutes or until fish flakes easily. Drain and flake. Remove bones, if present.

Mix fix, breadcrumbs, and parsley.

Mix salad dressing (mayonnaise), egg, mustard, lemon juice, worcestershire sauce, and pepper thoroughly. Stir into fish mixture. Mix well.

Form into 12 patties about 3 inches in diameter and 3/4 inch thick on baking sheet. Sprinkle with paprika. Bake 15 to 20 minutes or until lightly browned.

Calories per serving (2 patties): About 235

Deviled Crab

1 lb louisiana crabmeat

2 tablespoon onion,chopped

2 tablespoon flour,all-purpose 1 tablespoon lemon juice

1 teaspoon worcestershire sauce

3 drop tabasco sauce

1 pinch cayenne pepper 1 tablespoon parsley,chopped 3 can crabmeat(6.5oz ea) 3 tablespoon butter or margarine,melted 3/4 cup milk

1 teaspoon mustard,powdered 1/2 teaspoon salt 1 pinch black pepper 1 each egg,beaten 1/4 cup bread crumbs,dry

1. Thaw frozen crabmeat or drain canned crabmeat; pick over.#

2. Cook onion in tablespoons butter until soft, then blend in flour.#

3. Add milk gradually and cook until thick, stirring constantly.#

4. Stir in lemon juice and seasonings.#

5. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly.#

6. Add parsley and crabmeat; blend well.#

7. Divide among six well-greased individual shells or 5-ounce custard cups.#

8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell.#

9. Bake in 350'F. oven 20 to 25 minutes or until tops are brown.#

Deviled Crab Quiche

2 cup all-purpose flour 1/2 teaspoon salt

1/2 teaspoon chili seasoning 1/4 cup cold margarine, diced 1/4 cup lard, diced

1/2 cup finely grated cheddar cheese

3 tablespoon cold water 6 slice bacon, chopped

2 onion, chopped

4 oz crabmeat, flaked

3 eggs

2/3 cup half-and-half 1/2 teaspoon mustard powder 1/4 teaspoon cayenne pepper 1 salt to taste 1 tomato slices (opt) 1 italian parsley sprigs (opt)

Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans.

Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.

Deviled Oysters I

24 oysters

1/2 cup cracker crumbs, rolled

1/2 cup bread crumbs 1 teaspoon butter, melted 1 tablespoon butter 1 1/2 oz cream 1 salt & pepper to taste

Chop oysters finely; put in saucepan with 1 tsp butter and cream. Season and add rolled cracker crumbs. Simmer five minutes, stirring. Put in baking dish, sprinkle bread crumbs and bits of butter (1 Tbsp) over the top and bake in moderate oven until rich brown..

Deviled Smelt

12 oz smelt, thawed if frozen 1/4 cup all-purpose flour 1/4 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/2 teaspoon paprika 1 finely grated lemon peel

1 vegetable oil for frying

2 tablespoon chopped fresh parsley 1 lemon wedges

1 lemon peel strips (opt) 1 fresh dill sprig (opt)

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika andlemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds.

Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with choppedparsley and serve hot with lemon wedges. Garnish with lemon peel strips anddill sprigs, if desired.

Devilled Crab In Tomato.

2 cup cooked crab meat.

1/2 cup shallots, peeled, chopped.

1/2 cup lemon grass, sliced thin.

1/4 cup nam-prik pao.

1/4 cup fish sauce.

1/4 cup lime juice.

2 tablespoon sugar.

1/2 cup mint leaves, chopped fine.

1/4 cup scallions, sliced fine.

1/4 cup coriander leaves, chopped.

1 tablespoon chilli peppers, chopped.

30 each italian tomatoes.

Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps.#

Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves.#

Diakon & Tuna Salad

1 no ingredients

3 c Daikon -- cut into 1 1/2" : rub in 1/2 tbls -- of salt : and drain

: water for 10 minutes --

: drain

1 cn Tuna -- drained (keep 1 tb : from tuna for -- dressing *

1 1/2 TB Rice vinegar 1 1/2 TB Soy sauce 1 TB Juice from tuna* -- mix : well

Put well-drained tuna flakes into a bowl and add daikon, onion and okura; mix well. Pour in dressing to the tuna mixture and mix. Toss and put into a serving platter and serve. Recipe By :

Dijon Baked Salmon With Mousse Topping

----MOUSSE TOPPING----1/2 lb filet of sole,cut 1 pieces

1 each egg

1/4 cup heavy cream

2 tablespoon dijon style mustard

----SALMON MIXTURE----4 each salmon steaks,1 thick 3/4 cup dry white wine

1 tablespoon chopped onion 1/4 cup heavy cream

2 tablespoon butter or margarine 2 tablespoon dijon style mustard

Mousse Topping: In a blender or food processor,combine all ingredients.Blend until smooth.

Salmon Mixture: Arrange salmon in a shallow baking dish,spoon mousse on salmon.Add wine.Bake in a preheated 450 degree oven for 20 minutes.Remove salmon to serving platter.Keep warm.Pour fish liquid into a large skillet.Add onion,cream and butter. Boil,stirring,u ntil reduced by one half.Mix in mustard.Serve salmon with sauce.

Dilled Salmon Salad

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