September is a great  month for seafood. Here
are two of my favorite recipes

Salmon de la Mere
 four salmon filets
   1 green pepper sliced thin
      1 red bell pepper sliced thin
              1/2 lb fresh brown Italian mushrooms
            a hand full of snow or sweet pod peas
      1/2 fresh pineapple cut in bite sized chunks
       20 medium sized raw shrimp, cleaned
   salt and pepper to taste
     2 Tablespoons Margarine or butter
  1/4 cup ammereto or brandy
heat two skillets, each with 1 Tablespoon butter.
      in one start the pepper, mushrooms and peas to stir frying.
       add pineapple when veg are near done.
Add shrimp and cook till pink
Add seasoning and brandy.
   In other skillet, quickly sauté Salmon filets. Serve onto hot plates and spoon
 vegetables and shrimp over filets
Serve with rice pilaf for a sumptuous fall feast

Grilled Tuna with Fruit Salsa
1/3 cup pineapple juice
        11 Tablespoon Vegetable oil
          1 Tablespoon low sodium soy sauce
       juice of 1 lime
       four 6 to 8 ounce tuna steaks
      1 cup chopped fresh plums
         1 cup chopped fresh peaches
              1/2 cup chopped fresh pineapple
             1/4 cup finely chopped red bell pepper
            2 tablespoons white wine vinegar
           2 tablespoons minced fresh mint
      combine first four ingredients.
Arrange tuna steaks in shallow dish.
Pour  pineapple juice mixture over steaks. Cover  and refrigerate for at least one hour.
    Meanwhile combine the rest of the ingredients in a medium bowl; stir gently,
   cover and refrigerate for fruit salsa.
     Coat a grill with veg cooking spray. Remove Tuna from marinate and place on
            grill 4-5 inches above medium hot coals.   Discard marinate. Grill just until fish
   begins to flake easily. Allow about 10 minutes per inch of thickness, turning
   once during cooking. Serve at once with salsa.
  Serve with Greek Salad and Corn on the Cob

Another Thing I like in September is Mexican Food.   Here are two recipes for that.

 Green Chile Chicken Casserole
   4 chicken breast halves skinned
         1 can fat reduced cream of mushroom soup
         1C. non fat yogurt or no fat sour cream
   1 C. grated low fat cheddar cheese
  1 small can diced green chilies
 3/4 pkg. 8" flour totillas
      Preheat oven to 350. Boil chicken till done; chill. Tear into bite sized pieces.
     Combine chicken chunks, soup, yogurt, cheese and chilies.
Tear tortillas into bite sized pieces.
Add to chicken mixture and mix well.
Pour into 2 quart casserole dish and bake for 25 minutes until heated through or cook in
microwave 10-12 minutes on high.
Can be made ahead and refrigerated for one day before cooking.

Green Corn Tamale Casserole
This recipe is from an 1923 cook book called" Kate Brew Vaughn's Up to the minute Cook Book"
8-9 ears Corn
  2 teaspoons salt
      3 tablespoons melted butter or margarine
1-11/2 cups cornmeal
  Sharp Cheddar Cheese
  Canned Green Chilies
Shuck corn reserving husk. Cut kernels off cobs. Grind corn, using fine blade of
   food grinder or in blender until mushy. There should be about 3 cups of corn.
    Add salt, butter and enough corn meal to make a dough of thick spreading
        consistency. Cut cheese into thin strips.    Drain chilies and rinse. Remove seeds
     and veins and cut into strips. Rinse and drain corn husks, then spread flat.
   Line bottom and sides of a greased 1 1/2 quart baking dish with husks. Spread a
     thin layer of dough in dish, pressing down to hold husks in place. Top with a
     layer of cheese and chilies, then remaining corn mixture, spreading to edges.
    Fold corn husks over top of tamale and cover with foil. Bake at 350 for 1 hour
  or until firm but still moist.
Variations:
add grated cheese to corn meal crust
  add Worcestershire sauce
   reduce chilies from 3 to 2
    These variations were found in the 1929 edition of this cook book

Here is a combination of seafood and Mexican Food
My home town's famous fish tacos

There are three main parts:
1. The fish cooked in a beer batter
2. The sauce
3. The assembly
The beer batter consists of:
1 egg
3/4 cup flour
1 cup beer
salt, pepper, dry mustard
dip filet of fish (12 small) in beer batter and fry until golden brown. Do a few at a time so they are not crowded in skillet. Drain on paper towel and keep hot.
The sauce
1/2 cup mayonnaise
1/2 cup yogurt
1 small sweet onion chopped fine
about 10 leafs chopped cilantro
blended well
The assembly
12 corn totillas heated
put a spoon full of sauce in middle of totilla
top with fish,
complete with either shredded cabbage (traditional) or shredded lettuce
add guacamole and medium salsa and a slice of lime.
serves 4

 

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