2 tablespoon reduced-sodium soy sauce 2 tablespoon rice-wine vinegar
1 tablespoon scallions; chopped 1 teaspoon honey
Preheat oven to 450 degrees F. Lightly oil a wire rack large enough to hold scallops in a single layer. Put the rack on a baking sheet and set aside.
In a bowl, whisk together egg white, vegetable oil, sesame oil, and soy sauce until creamy. In a shallow dish, stir together breadcrumbs, sesame seeds, and ginger.
Add the scallops to the egg-white mixture, tossing to coat them well. Transfer the scallops to the breadcrumb mixture in two or three batches, tossing each with a spoon to coat evenly. Place the scallops on the prepared rack; they should not touch each other. Bake for 8-10 minutes or until the outsides are golden and the centers are opaque.
To Make Dipping Sauce: In a small bowl, stir together the sauce ingredients. Serve alongside the hot scallops. Serves 4
Crockpot Crab Soup
1 judy garnett pjxg05a
2 cup crabmeat; flaked and picked 2 cup milk
2 cup half-and-half
3 tablespoon butter 2 lemon peel strips
1/2 teaspoon mace; ground
1 salt and pepper
2 tablespoon dry sherry; opt. 1/2 cup saltine crackers
Combine all ingredients except sherry and crushed crackers in Crock-Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken. Makes about 2 quarts. Note: You may also add shrimp to this soup for variation.
Crunchy Fish Fillets 12 saltine crackers; finely
1 . crushed
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 cup sour cream; reduced calorie
2 teaspoon lemon juice
10 oz grouper fillets; cut into 1 . strips
1 chili sauce (optional)
1. Preheat oven to 3500F. Spray baking sheet with nonstick cooking spray.
2. On wax paper, combine crushed saltines, paprika and onion powder. In small bowl, combine sour cream, lemon juice and 2 teaspoons water. Stir grouper into sour cream mixture, coating on all sides; transfer fish to crumbs, rolling to coat evenly. Place fish sticks on prepared baking sheet.
3. Bake fish sticks 20-25 minutes, turning once, until golden. Serve with chili sauce, if using.
Crunchy Hot Crab Bites
1 1/2 cup crab mead, drained, all bits of sh; e, ll removed 1 tablespoon fresh lime or lemon muice 1/2 teaspoon grated lime peel
1 green onion, minced
2 tablespoon minced parsley
1 teaspoon worcestershire sauce 1 teaspoon hot prepared mustard (or to taste)
1 several dashes of liquid hot-pepper; sauce (or to ta
2 tablespoon unsalted butter, melted 16 melba toast rounds
1/2 cup grated swiss or sharp cheddar chees; e
Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab.
Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion,parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layerin a broiler pan. Top each round with a portion of the crab mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted and crab mixture is hot. Makes 16 appetizers.
Crunchy Oven-Fried Fish
1 lb fresh orange roughy, or other white; fish fillets
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon lemon pepper
1 egg white
1/4 cup dry bread crumbs 1/4 cup cornmeal 1 1/2 teaspoon grated lemon peel 1/2 teaspoon basil
Cut fish into serving-size pieces. In a shallow dish combine flour, salt and lemon pepper and set aside.
Beat egg white until frothy and set aside. Combine bread crumbs, cornmeal, lemon peel and basil. Dip one side only of fish fillets into flour mixture, shaking off excess. Dip into egg white, then coat with bread crumbs.
Spray a shallow baking pan with nonstick cooking spray. Place fillets in baking pan coating side up, tucking under any thin edges. Bake in a 450 degree oven 6 - 12 minutes or until fish flakes easily with a fork.
Nutrition: 165 calories; 1 gram fat; 22 mg cholesterol; 319 mg sodium; 18 grams carbohydrates
Posted By [email protected] (Don Thomas) On rec.food.recipes or rec.food.cooking
Crunchy Potato Chip Tuna Salad
1 cup mayonnaise
2 tablespoon vinegar
2 cup cabbage; finely shredded 6 1/2 oz tuna; drained & flaked 1/3 cup carrot; shredded
1/3 cup bell pepper, green; chopped 2 tablespoon onion; minced 2 1/2 cup potato chips
In a medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrot, green bell pepper and onion. Cover; chill. Just before serving add potato chips; toss lightly.
1 can (6 1/2 oz.) can solid 1 white tuna packed in water, 1 drained & flaked 1 can (8 oz.) water chestnuts 1 drained & chopped 1 cup chopped celery 1/2 cup shredded carrots 1/4 cup sliced green onions 1/4 cup low cal. mayonnaise 1 tablespoon dijon mustard 1 teaspoon soy sauce 1/4 teaspoon pepper in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates With Lettuce. Spoon Half Of Tuna Salad Onto Each Plate. (May Use Low Fat Yogurt in Place Of Mayonnaise.)
Crustless Seafood Quiche
1 cup sour cream 1 cup low fat cottage cheese 1/2 cup parmesan cheese 4 tablespoon flour 1 teaspoon onion powder 1/4 teaspoon salt 4 oz canned mushrooms; drained 1/2 lb monterey jack cheese (shredded) ----CHOICE OF FILLING----
8 oz salad shrimp
1 teaspoon lemon rind
1 tablespoon green onion tops, chopped
8 oz crab or surimi
1 teaspoon lemon rind
1/4 cup sliced almonds
15 1/2 oz canned red salmon; flaked
1/2 teaspoon dill weed
1 cup grated cheddar cheese instead of h; alf the jack
In a blender combine first 7 ingredients. Blend until smooth. Arrange cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350 degrees F. for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. serves 8.
For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.
Leslie, Anchorage, Alaska
Carol, Anchorage, Alaska
Cucumber Rounds With Smoked Salmon Mousse
8 oz cream cheese, at room temp.
2 oz smoked salmon
1 drop lemon juice (few drops)
3 tablespoon heavy cream
1 white pepper to taste
2 seedless english cucumbers 1 garnish watercress leaf(opt)
From Daniel's Restaurant. (Makes approximately 40 hor d'oeuvres)
Combine the mousse ingredients in the bowl of food processor and blend until the mixture is smooth. Chill at least 30 minutes. Cut each cucumber crosswise into approximately 20 slices, each slightly less than 1/4" thick. Cucumbers can also be peeled, striated with fork tines or cut into decorative shapes with biscuit cutters. Assemble hor d'oeuvres no more than an hour before serving by softening the mousse with a wooden spoon and putting it in a pastry bag with a leaf tip. Pipe mousse on top of each cucumber slice and garnish with a small watercress leaf.
NOTE: If you prefer, you can slice the cucumbers a bit thicker than 1/4" and make a small hollow for the filling in the center of the slice with a melon-ball scoop.
Cured Salmon & Grouper Roulade W/ Mache Let
1 side fresh salmon
1 lb fresh grouper
2 quail eggs, hard boiled 2 oz mache lettuce
1 tomato, peeled and seeded 1 lb sugar 1/2 lb salt
Title: CURING OF HOME-GROWN OLIVES~ GREEK STYLE Categories: Greek, Info/tips, Ethnic Yield: 1 Servings
If you own an olive tree and do not want to go through the complicated process of leaching olives with chemicals, follow one of these ancient Greek methods to get rid of the bitterness.
SALTING METHOD: Place washed olives in a wicker basket or a plastic container with holes. Cover with medium-coarse salt. Set basket in sun and protect with a cheesecloth cover. Twice a day for a week, toss olives to redistribute them, until the bitter fluid is drawn from them. Bring olives in at night to prevent mold.
WATER METHOD: Cover washed olives with a solution of salt water - 1 cup salt to each quart water - in a crock or glass jar. Place a weight, such as a small plate or washed rock, to keep olives submerged. Olives may remain in this brine for months. Marinate in Olive Marinade before serving.
Curried Salmon Steaks
4 each steaks salmon 1/4 cup butter 2 cup cream sour 1 pepper to taste
1 cup onion chopped
2 tablespoon curry powder 1 salt to taste
Saute onions in butter until transparent. Remove from pan. Mix some flour, salt, pepper and curry into a powder and sprinkle all sides of the salmon. Add butter to pan and saute salmon until done. Remove and keep warm. Return onions to pan. Heat then slowly add the curry and when mixed, slowly stir in the sour cream. Heat the sauce but do not boil. Pour the sauce over the salmon and serve immediately.
Curried Salmon With Poppadoms
213 gm canned alaska salmon (pink or red) 2 tablespoon mayonnaise 2 tablespoon natural yogurt or- sour cream
1 lime; juiced
2 teaspoon medium hot curry paste (or more, if; desired) 2 pickled dill cucumbers - chopped
1 avocado; peeled and chopped 1 red apple core removed and chopped
1 salt to taste
2 tablespoon vegetable oil 6 poppadoms
Drain the can of salmon and flake the fish. Set aside.
Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple. Season lightly and stir in the salmon flakes.
Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up unevenly. Cook until they are crisp and the edges have curled up. Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a little salad and lime slices.
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
Curried Scallops In Cream Sauce
8 large fresh scallops 1 1/4 cup water 1 slice lemon 1/2 bay leaf
1 1/2 lb potatoes, cut in pieces 5 tablespoon butter 1 salt to taste
1 fresh ground pepper to taste 3 oz button mushrooms, sliced
2 shallots, finely chopped
1 teaspoon curry powder 1/4 cup all-purpose flour
3 tablespoon whipping cream
2 tablespoon chopped fresh parsley 1 fresh bay leaves (opt)
1 lemon twists (opt) 1 lime twists (opt) 1 fresh dill sprigs (opt)
Wash scallops, remove roe. Pat scallops dry and cut in slices.
Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If necessary, add enough water to reserved liquid to make 1-1/4 cups liquid. Cook potatoes in boiling, salted water until tender. Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag.
Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute. Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.
Curried Snow Crab Claws
1/4 cup oil, olive or 1/4 cup oil, vegetable 2 celery, stalks, chopped 1 medium carrot, chopped 1 cup tomato, chopped
1 large onion, minced
2 tablespoon parsley, minced
1 medium apple, diced
2 bay leaves
1 pepper (to taste)
1 salt (to taste)
2 tablespoon curry, powder, (or to - taste)
3 cup stock, fish
1 tablespoon arrowroot 1 tablespoon water 1/2 cup juice, pineapple 1 lb claws, snow crab
Heat the oil in a skillet and add 1/4 cup oil, celery, carrot, tomato, onion, parsley, and apple. Cook over moderately high heat, tossing continuously for 3 minutes.
Add bay leaves, salt, pepper and curry. Continue cooking for 4 minutes.
Add hot fish stock and bring to a boil. Reduce heat and simmer for 30 minutes.
Add dissolved arrowroot. Strain into another saucepan, then add the claws and pineapple juice. Simmer for 3 minutes, correct seasoning with salt and pepper, and serve.
----FROM JONI'S KITCHEN----6 oz can water packed tuna; drain and flake 3 hard cooked eggs; chopped 1 3/8 cup onions; green and chopped 1/3 cup reduced calorie mayonaise
1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices rye bread
Combine first 7 ingredients; spread evenly onto 4 slices of Rye bread slices. Sprinkle cheese evenly over tuna mixture, and top each with a bread slice. Heat a large nonstick skillet over medium heat. Add sandwichs; grill 2 minutes on each side or unti cheese melts and sandwichs are golden. Serve immediately. Yield: 4 servings.
Curried Tuna Salad
14 1/2 oz (1)cn aparagus pieces; drained 1/2 medium head lettuce; separated 1/4 cup curry dressing or dip
3 hard-cooked eggs; sliced 1 paprika
Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well. Arrange lettuce on six salad plates. (not me, a big bowl will nicely, thank you.) One each salad plate place 1/2 cup asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg. Garnish with a sprinkle of paprika.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182; Low-sodium diets: Substitute low-sodium canned tuna and low-sodium canned asparagus. Omit salt from Curry Dressing or Dip.
Cuttlefish With Spinach
1 karen mintzias
750 gm cuttlefish or squid
1/3 cup olive oil 1 water 1 salt
1 freshly ground black pepper 750 gm spinach 1 cup chopped spring onions 1/2 lemon (juice only)
Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for this dish, though either may be used. Cleaning cuttlefish can be a rather messy business as these marine molluscs have an ink sac from which the pigment sepia is obtained. The sac ruptures easily and is usually rupturedby the time you purchase them, so don't be put off by their colour - the ink rinses off easily.
Rinse cuttlefish or squid and remove head, attached tentacles and intestines; discard intestines. Pull out cuttle bone or fine transparent bone if squid is being prepared. Pull off fine skin and rinse. Remove eyes and beak from head, leave head attached to tentacles and pull or rub off skin from tentacles, or as much skin as will easily come off.
Slice hood or body into strips. If squid are large, slice head and tentacles - cuttlefish tentacles are usually small and these are left intact. Place prepared cuttlefish or squid in pan and set on medium heat. Cover and cook for 15 minutes in its own juice. Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender.
Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves andstalks coarsely.
Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts. Add spinach mixture to cuttlefish or squid with lemon juice and adjust seasonings with salt andpepper. Cover and simmer for further 10-15 minutes. Serve hot. From: "The Complete Middle
East Cookbook" by Tess Mallos. ISBN: 1 86302 0691
Typed for you by Karen Mintzias
Cuttyhunk Paprika Scallops
3/4 cup seasoned bread crumbs 1 tablespoon paprika
1/4 cup flour
1 3/4 lb scallops
4 tablespoon butter 1/2 cup scallion -- chopped
Combine bread crumbs, paprika, and flour in a mixing bowl. Add the scallops and toss thoroughly to coat. Melt the butter over medium high heat in a large frying pan. If you do not have a pan large enough to hold scallops in 1 layer, cook them in 2 batches. Add the scallops and cook for 5 minutes, stirring gently. Let them brown nicely, then add the scallions and parsley. Cook for 3 minutes and serve on hot plates, garnished with lemon slices. The nutty flavor of short grain brown rice is perfect with this scallop dish.
Recipe By : Seafoods Secrets Cookbook
Dallo ( Cuttle Fish Curry)
450 gm cuttle fish 25 gm onions 1 fresh chilli
4 cloves garlic
3 teaspoon coriander
2 teaspoon cumin
1 teaspoon fenugreek
1/2 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon turmeric sprig curry leaves
250 ml thin coconut milk
125 ml thick coconut milk
Stuffing: 100 g gram 2 cloves garlic 1 teaspoon coriander 1 teaspoon salt 1/4 teaspoon chilli powder 1/4 teaspoon turmeric
Wash and clean the cuttle fish. Wipe dry and set on one side. Prepare the stuffing by roasting the gram and then grinding it coarsely. Crush the garlic and mix this, together with the gram, in a bowl with the coriander, salt, chilli powder and turmeric. Stuff the cuttle fish with this mixture and then secure with toothpicks. Chop onion, chilli and tomato and crush the garlic, cardamoms and the clove. Mix the onion together with the chilli, tomato, garlic, cardamom, clove, coriander powder, cumin powder, fenugreek, chilli powder, paprika powder, turmeric, curry leaves and thin coconut milk. Put in a pan, add the stuffed cuttle fish and bring to the boil. Reduce the heat and simmer until the cuttle fish are tender, approximately 30 minutes. Pour in the thick coconut milk and cook until the gravy thickens. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
Dartmouth Crab & Lobster Salad
8 oz cooked, shelled, crabmeat 8 oz cooked, shelled, sliced -1 lobster tail 1 dash lemon juice 1 pinch salt and pepper to taste
1 fennel and orange salad:
2 large navel oranges 1 medium fresh fennel 1 tablespoon olive oil
1 pinch salt and pepper to taste
1 courchamps sauce:
2/3 cup flaked cooked crabmeat
2 tablespoon lemon juice
4 teaspoon anisette or dry white wine 2 teaspoon chopped fresh parsley 2 teaspoon chopped fresh tarragon
1/2 teaspoon dried tarragon
2 teaspoon soy sauce
2 teaspoon dijon mustard 1/4 cup olive oil 1 dash salt and pepper to taste 1 garnish:
1 bunch italian parsley, fennel -1 sprigs, and lemon wedges
In medium bowl, combine lump crabmeat and lobster. Season to taste with lemon juice, salt and pepper, tossing gently to mix. Cover and refrigerate. Fennel and Orange Salad: Using a vegetable peeler, remove 1/4 of the zest from 1 orange. Cut in very fine julienne strips. Blanch in small pan of boiling water 5 minutes. Drain and set aside in medium bowl. Peel oranges. Section oranges into same bowl, then squeeze in juice from membranes. Set aside. Trim fennel, reserving tops. Remove tough outer layers of fennel bulb. Cut fennel bulb in thin slices. Add to orange mixture. Chop 1 teaspoon feathery fennel tops and add to salad. Drizzle with 1 tablespoon olive oil.
Add salt and pepper to taste. Cover and refrigerate. Courchamps Sauce: In blender, combine flaked crab, lemon juice, anisette, chopped parsley, tarragon, soy sauce, and mustard. Blend until pureed. With blender running, gradually add 1/4 cup olive oil in a thin stream until blended. Stir in salt and pepper to taste. To serve: On each of 4 serving plates, arrange mounds of crab salad and fennel salad. Garnish with sauce, Italian parsley, fennel sprigs, and lemon wedges.
Duck Webs In Oyster Sauce
1 stephen ceideburg 5 to 6 duck webs 1/2 lb broccoli
2 to 3 chinese dried mushrooms, soake; d 2 slice ginger root, peeled
2 scallions (spring onions) 2 tablespoon rice wine (or sherry) 1 teaspoon soy sauce 1/2 tablespoon sugar 1 teaspoon salt
1 star anise
2 tablespoon oyster sauce
1 teaspoon sesame seed oil 1 tablespoon cornstarch (corn flour) 4 tablespoon oil
Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions. Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, transfer the entire contents to a sand-pot or casserole. Add sugar, a little salt, star anise and a little stock or water. Simmer gently for 3 hours. Just before serving, stir-fry the broccoli or greens with the Chinese dried mushrooms, a little salt and sugar. Place them on a serving dish, then arrange the duck webs on top of that. Meanwhile heat a little oil in a saucepan, add oyster sauce and sesame seed oil. Thicken with cornstarch (corn flour) mixed with a little cold water; when it is smooth, pour it over the duck webs and serve. The oyster sauce enriches the subtle taste of the duck webs
Duke's Clam Chowder
1/4 lb potatos, new, diced 4 ea. bacon slices, diced 6 tablespoon butter
3 ea. celery ribs, diced
1 ea. onion, medium, peeled and diced
2 teaspoon chopped fresh basil 1 teaspoon dried marjoram
1 teaspoon dried italian seasoning 1/2 teaspoon dried thyme
2 each bay leaves
1 each pinch chopped fresh garlic 1 white, black and cayenne peppers to; taste 1/3 cup flour
4 cup whipping cream 1/2 cup half and half
1 1/4 cup clam nectar or broth
2 oz clam concentrate (or 1 addtl. c. cl; am nectar)
1 1/2 cup clams, chopped, fresh or frozen 1/4 teaspoon dill
2 tablespoon parsley, fresh, chopped
1. Blanch the potatoes in boiling water for 5 minutes, or until tender. Drain and set aside.
2. Cook bacon until transparent. Add butter, celery, onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes.
3. Stir in the flour and cook over low heat, 3 to 4 minutes. Stir in the cream, half and half, clam nectar and concentrate. Heat to just under boiling.
4. Add potatoes and chopped clams. Bring to slow boil and cook for 2 to 3 minutes. Discard bay leaves. Stir in dill and parsley; serve.
Makes 8 servings.
Posted by Bob Stein. Courtesy of Fred Peters.
Dulse Fried Oyster Mushrooms
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