Servings :2

Time to prepare :60 minutes

Origin :Mark Monette of the Flagstaff House, Boulder, CO

Ingredients:

16 ounces sushi-quality tuna -- cut in 8-oz. slice

4 ounces Dijon mustard

1 cup seasoned bread crumbs -- seasonings foll

1 dash cumin

1 dash yellow mustard seed

2 cloves garlic -- minced

1 dash fresh thyme

1 dash cayenne pepper

1 dash salt

1 dash black pepper

Instructions:

-- This recipe calls for "Red Pepper Nage," the recipe for which is

provided in this co kbook and can be displayed in its own window

concurrently with this recipe.

-- Prepare breadcrumbs in the usual manner, using the spices listed.

Brush the tuna slices with Dijon mustard and spread the seasoned

breadcrumbs over the mustard.

Cook the tuna o the desired degree of doneness, which is preferably

rare.

Serve with Red Pepper Nage.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 4-pound whole salmon with head and tail, scaled, and cleaned

6 spring onions, chopped

5 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1/3 cup white zinfandel wine

10 whole multicolored peppercorns

1/2 teaspoon cayenne pepper

5 whole cloves

Paper thin cucumber slices

Lemon wedges

Fresh dill sprigs

Cooking tip:

Always soak your fish at least 4 hours in ginger ale before you

prepare

it. Add enough to cover the fish. After 4 hours drain and rinse the

fish.

Preheat oven to 325°F. Stack 2 heavy-duty foil sheets on large baking

sheet. Place fish on foil. Sprinkle half of green

onions and 2 1/2 tablespoons lemon juice inside fish. Drizzle

remaining

2 1/2 tablespoons lemon juice over fish. Drizzle

oil over. Pour wine over; sprinkle with peppercorns, cayenne pepper,

and

Cloves. Sprinkle remaining green onions around fish. Bring up foil

around fish, sealing tightly but leaving airspace between fish and

foil.

Bake fish 1 hour. Remove from oven. Open foil and let fish cool

1 hour. Reseal foil and refrigerate until cold, about 4 hours. (Can be

prepared 1 day ahead. Keep refrigerated.)

Open foil. Carefully remove skin from fish. Scrape off any grayish

flesh. Transfer fish to platter. Garnish top of fish

with cucumber slices. Surround with lemon wedges and dill sprigs.

For a quick sauce to go with the fish, whisk together 1/2 cup sour

cream,4 tablespoons mayonnaise, 1 teaspoon cayenne pepper, 1 teaspoon

chile powder and 2 table spoons cream style horseradish, heat till

warm.

A dish of hash brown potatoes with green peppers and onions, and a

side

dish of yellow butter squash, and a white sauce cucumber salad, with

Salmon I really like a cabernet Sauvignon at room temp and for

dessert...egg custard.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Serving Size : 4 Preparation Time :0:00 Amount

Measure Ingredient -- Preparation Method -------- ------------

-------------------------------- 4 Salmon Steaks

Parsley Sprigs Lemon Wedges -----Anchovy Butter----- 6

Anchovy Fillets 2 Tablespoons Milk 6 Tablespoons

Butter 1 Drop Tabasco Sauce Pepper Pre-heat the grill

to high heat.

Oil the grill rack and place each steak to ensure an even heat.

Place a small knob of Anchovy Butter (divide a quarter of the mixture

in four) on each steak.

Grill for 4 minutes.

Turn the steaks with a fish slice and place another quarter of the

butter among the steaks.

Grill on the second side 4 minutes.

Reduce the heat and allow to cook for a further 3 minutes, less if the

steaks are thin.

Serve with a neatly arranged pat of anchovy butter on top of each

steak.

Garnish with parsley sprigs and lemon wedges.

Anchovy Butter: Soak all the anchovy fillets in milk.

Mash in a bowl with a wooden spoon until creamy.

Cream all ingredients together and chill.

Serves 4.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 Pounds Fish Fillets (boneless)

1 Cup Milk or Water

2 Cups All-purpose flour

3 Cups Pancake mix

3 Cups Club soda

1 Tablespoon Onion powder

1 Tablespoon Seasoned salt

1 Teaspoon Black pepper

1 Teaspoon Garlic powder

Dip moistened (milk or water moistened) fish pieces evenly but lightly

in the flour. Dust off any excess flour and allow pieces to air dry

on waxed paper,

about 5 minutes.

Whip the pancake mix with the club soda to the consistency of

buttermilk-pourable, but not too thin and not too thick. Beat in the

onion powder, seasoned

salt, black pepper and garlic powder.

Dip floured fillets into batter and drop into 425 degree oil in heavy

frying pan, using meat thermometer.

Brown about 4 minutes per side.

Arrange on cooked fish filets on a cookie sheet in a 325 degree oven

until all fish pieces have been cooked in oil.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 12 Servings 1/4 Cup Coriander Seeds, 1/2 Lb

Mushrooms, Sliced 1/8" Crushed Thick

1/4 Cup Black Peppercorns, 2 Tbls Peanut Oil

Crushed 18 oz Watercress, Trimmed 2 Tbls

Wasabi 18 oz Romaine, Sliced 1/8" 2 Tbls

Garlic, Minced Wide 1 1/2 Cups Soy Sauce

1/4 Lb Cucumber, Julienned 2 oz Fresh

Ginger, 1/4 Lb Radish, Julienned Jullienned

1/4 Lb Bean Sprouts 1/4 Cup Lemon Juice 2

1/2 Lb Salmon Fillet, Skinned 2/3 Cup Rice Wine Vinegar

1 Cup Dijon Style Mustard 2 Tbls Brown Sugar 1/4 Cup

Dijon Style Mustard Preheat the oven to 375 degrees.

Combine the peppercorns and coriander seed.

Set aside.

Prepare the dressing by combining the wasabi, garlic, soy sauce,

ginger, lemon juice, rice wine vinegar brown sugar and the first

measure of mustard.

Mix well.

Refrigerate.

Toss the mushrooms with the peanut oil.

Bake until crispy (about 15 minutes).

Set aside in an airtight container.

Prepare the salad by combining the watercress, romaine, cucumber,

radish and bean sprouts.

Cover.

Refrigerate.

Coat both sides of the salmon fillet with the second measure of

mustard.

Add the reserved spices.

Pan sear until golden on both sides.

Remove from the pan.

Serve individual portions over salad portions.

Deglaze the pan in which the salmon was cooked with the dressing.

Pour the resulting sauce over the salmon.

Garnish with mushroom chips.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

4 fish steaks

1 1/4 cup lime juice

2 tablespoon vegetable oil

1 teaspoon Dijon mustard

2 teaspoons fresh ginger root -- grated

1 1/4 teaspoon cayenne pepper

black pepper

Instructions:

* For the steaks: they should be 8-10 ounces and 1-inch thick each.

Use Swordfish, Hali ut or Salmon steaks.

1.

In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne

pepper and enough freshly ground black pepper to suit your taste.

2.

Marinate the fish in the marinade for 45-60 minutes.

Turn steaks 2-3 times.

3.

Have the grill prepared with white coals and brush the cooking grill

with the r maining one tablespoon oil.

4.

Grill the fish, brushing several times with the marinade, until cooked

through nd opaque in the center.

Turn fish after about 4-5 minutes.

Total grilling time will de end on your grill and the heat of the

coals.

* To broil instead, use a broiler pan brushed with oil and broil until

center is opaque Will take about 10 minutes total in broiler.

Turn steaks after 5 minutes, and baste of en with marinade.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings 6 Salmon Fillets abt 7 oz each 1 1/2 oz

Clarified butter 1 1/2 oz Vegetable Oil 1 Lemon, thinly sliced

------------------------------ MUSTARD

SAUCE:--------------------------- 1/4 cup Shallots, minced 1 oz

Butter 6 oz Dry white wine 1/2 cup Heavy cream 3/4 tb Stone ground

mustard 1/8 cup Chives, chopped 1/8 cup Parsley, chopped Salt to

taste

--------------------------------GARNISH:------------------------------

Miniature pear tomatoes Parsley sprigs Arrange salmon fillets in

baking pan, drizzle wirth combined butter and oil and tip with lemon

slices.

Bake in 400 degree oven 15 minutes or until flesh is no longer

translucent.

To Prepare Mustard Sauce: Lightly saute shallots in butter; add wine

and reduce until nearly evaporated.

Add cream; cook and stir until thickened.

Add mustard, chives, and parsley.

Season to taste with salt.

To Serve: Ladle serving of sauce on serving plate, arrange lemon

topped salmon on sauce.

Garnish with pear tomatoes and parsley sprigs.

(recipe courtesy of Alaska Seafood Marketing Institute) Serves 6

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

3 pounds bluefish fillets

1 1/4 cup white wine vinegar

1 Bermuda onion -- sliced

1 1/4 teaspoon peppercorns

1 1/4 teaspoon allspice

1 1/2 cup sour cream

Instructions:

Place bluefish fillets in a shallow ceramic or enameled baking dish.

Combine vineg r, onions, peppercorns, and allspice.

Pour over fillet, turning to coat.

Marinate, skin side up, at room temperature, for 1 hour.

Pour off vinegar, but not onions or spices.

T rn skin side down and spread top with sour cream.

Bake at 350 degrees for 20-25 minutes until fish flakes easily with a

fork.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 servings 1/4 c Skim milk 1 Egg white 1/8 ts Pepper,

black 2 Bluefish fillets, 4 oz 1/4 c Bread crumbs

---------------------MOCK TARTAR SAUCE-------------------------- 1/2 c

Yogurt, nonfat 1 T Sour pickle; minced 1 T Green olive, pitted;

minced 1 T Parsley, fresh; minced 1/4 ts Mustard, powdered 1 ts Lemon

juice 1/8 ts Pepper Calories per serving: 201 Fat grams per

serving: 6.

08 Approx.

Cook Time: :30 Cholesterol per serving: 680 Preheat the oven to

350F.

Combine the skim milk, egg white and pepper to make a seasoned egg

wash.

Dip the fillets into the egg wash, then dredge them in the bread

crumbs.

[Let sit for 10 minutes.

] Lay the fillets on a nonstick baking sheet and bake for 10 minutes.

NOTE: For me this dish is a marvelous replacement for fried fish.

Sauce: Combine all ingredients and refrigerate in a tightly covered

container.

NOTES: This sauce will keep for a week if stored as suggested.

Use this as you would regular tartar sauce with any dish.

Try it as a replacement for mayonnaise on sandwiches and in salads.

From "Louisiana Light" by Roy F.

Guste, Jr.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound flounder fillets -- *see note

1 tablespoon vegetable oil

1 cup onions -- sliced

3 cups zucchini -- sliced

1 cup green peppers -- sliced

3 3/4 cup chopped tomatoes

3 tablespoon dry sherry -- optional

1 tablespoon lemon juice

1 1/2 teaspoon salt

1 1/2 teaspoon ground basil

1 1/4 teaspoon black pepper -- freshly ground

1 dash hot pepper sauce

1 1/4 cup grated Parmesan cheese

Instructions:

* Use any firm-fleshed fish, such as cod or flounder, cut into

serving-sized pieces.

Place fillets in a layer in greased 9-inch baking dish.

Saute onion, zucchini and reen pepper in oil until crisp-tender;

spoon over fillets.

Top with tomatoes.

Combine sherry, lemon juice, salt, basil, pepper and pepper

sauce; pour over fille s.

Bake, uncovered, in preheated 350-degree oven for 25-30 minutes.

Remove vegetables and fish to heated platter.

Sprinkle with Parmesan cheese.

Serve over rice.

Pour pan ju ces over fish and vegetables if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Rabbit Hill Inn Lower Waterford, Vermont 2-7oz.

portions Sea Bass or any firm white fish Ginger Snap crumbs (see

recipe below) Dredge bass in crumbs, coat on both sides.

Bake at 350 0 for 12-15 minutes, or until firm.

Serve with 2 oz.

of kiwi lime sauce (see recipe below).

Ginger Snaps 6 oz.

butter, softened 1 cup sugar 3 tablespoons molasses 1 egg 2 1/4

cup sifted flour 3/4 tablespoons ground ginger 3/4 tablespoons

ground cinnamon 2 tablespoons baking soda Cream together butter,

sugar, molasses, and egg until light and fluffy.

Combine dry ingredients and gently stir into the mix.

Form dough into small ball shapes.

Bake at 325 0 for 12-15 minutes.

Remove from oven and let cool.

Puree cookies into a fine meal in food processor.

Kiwi Lime Sauce 1 cup white wine 1/2 tablepoon minced shallots 2

tablespoons fresh minced ginger Combine above ingredients in saucepan

and bring to boil.

Reduce mixture down by half.

8 kiwis, peeled 2/3 cup fresh lime juice 1/4 cup honey Add above

indredients to mixture in saucepan and simmer for 15 mintues.

Remove from heat and puree in food processor.

Strain.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

4 haddock fillets

1 1/2 cup butter -- melted

1 1/4 cup lemon juice

2 tablespoon Worcestershire sauce

1 1/4 teaspoon ground chili peppers

1 teaspoon salt

1 1/4 teaspoon black pepper

2 whole garlic cloves -- minced

Instructions:

Mix salt, pepper and garlic together thoroughly and rub on both sides

of fish fill ts.

Place in a buttered shallow baking dish.

Combine butter, lemon juice, and Worcester hire sauce.

Bake fish at 375 degrees for 30 minutes or until it flakes easily with

a fo k.

Baste with butter mixture 2-3 times during baking.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Halibut steaks

1 teaspoon Salt Freshly ground pepper to taste

3 tablespoons Butter -- melted

1 cup Canned tomatoes

1/2 teaspoon Sugar

1 medium Onion -- thinly sliced

1/2 cup Heavy whipping cream

Preheat oven to 400. Place halibut in buttered baking dish; sprinkle

with salt

and pepper. Brush with melted butter. Crush tomatoes with sugar;

spread over

fish. Cover with onion. Bake for 20 minutes. Pour cream over fish;

bake for

10 minutes more.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Halibut -- 3-4 lb

3 tablespoons Parmesan cheese -- grated

2 Onion -- chopped

2 Celery stalks -- chopped

1 cup Mushrooms -- sliced

2 tablespoons Parsley -- chopped

1/4 teaspoon Thyme -- dried

1/4 teaspoon Rosemary -- dried

1/4 teaspoon Tarragon -- dried

6 tablespoons Butter -- melted

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and

butter.

Spread half of mixture in a greased baking dish and add the scaled and

cleaned

fish. Sprinkle with Parmesan cheese, top with remaining vegetable

mixture.

Bake 35-45 minutes a

t 375 degrees F or until tender and flaky, basting 3-4 times with

melted butter

or chicken broth. Use 1 tsp herb type if fresh chopped.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Extra-virgin olive oil

2 Red bell peppers

1 Yellow bell pepper -- (both cored, seeded,

-- and cut lengthwise

-- into 1/2" strips

1 medium Onion -- slivered

1 tablespoon Balsamic vinegar

1 teaspoon Herbes de Provence

Salt to taste

Freshly ground black pepper -- to taste

3 tablespoons Chopped flat-leaf parsley

4 Halibut steaks -- (1" thick, 8 oz ea)

2 Lemons -- halved crosswise

-- for garnish

Herbes de Provence is an aromatic blend of dried herbs - thyme,

rosemary,

lavender and summer savory. This mixture is readily available in

specialty

food shops and upscale supermarkets. to make your own, mix together

1/2 ounce

of each herb and store in

an airtight jar in a cool, dark place. The herbs marry well with most

grilled

or baked fish.

1. Preheat the oven to 400'F. Heat 2 tablespoons oil in a large

nonstick

skillet over medium heat. Add the peppers and onion; cook 10 minutes,

stirring often.

2. Add vinegar and herbes de Provence and cook 15 minutes longer,

stirring

often. Season with salt and pepper and 2 tablespoons parsley. Spoon

the

vegetables over the bottom of a 9x9" baking dish.

3. Brush the fish with the remaining oil. Sprinkle both sides with

salt and

pepper then lay the fish in the baking dish over the vegetables. Bake

for 20

minutes.

4. Garnish fish with remaining parsley and lemon halves. Serve

immediately.

Per serving: 383 calories, 15 grams fat, 68 milligrams cholesterol.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Dried bread crumbs

1/4 cup Chopped parsley

1 teaspoon Salt

1/8 teaspoon Pepper

1/2 teaspoon Sage

1/2 teaspoon Rosemary

1/4 cup Butter

1/2 cup Chopped onion

3/4 cup Chopped celery

2 tablespoons Vinegar

2 tablespoons Water

EGG MUSTARD SAUCE

2 slices Lean bacon

1 Thick halibut steak -- (2 lb)

Combine bread crumbs, parsley, salt, pepper, sage & rosemary: set

aside. Melt

butter; add onion & celery, sauteeing until tender. Add vinegar &

water;

heat. Pour liquid over bread crumbs & toss lightly. Place mixture in

bottom

of greased baking dish;

place fish on dressing & top with bacon. Bake, uncovered, in 350 oven

for 40

minutes. Serve with Egg Mustard Sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 Servings

1.00 tb Butter

2.00 Onions, sliced

1.50 c Canned plum tomatoes-

(including juice)

0.50 ts Each salt and pepper

1.50 lb Halibut steaks

1.00 tb Chopped fresh basil or about

1 tsp. dried

In heavy saucepan, melt butter over medium heat; cook

onions, stirring

occasionally, for about 10 minutes or just until

beginning to brown.

Stir in tomatoes, breaking up with fork. Sprinkle with

half of the

salt and pepper; cook for about 3 minutes or until

slightly thickened.

Meanwhile, cut halibut into 6 or 8 pieces; remove bones.

Sprinkle with

remaining salt and pepper; place in greased 13 x 9 inch

baking dish.

Spoon tomato sauce over top; sprinkle with basil. Bake in

450øF oven

for 10 to 15 minutes or until fish flakes easily when

tested with

fork. Makes 6 servings. Typed in MMFormat by

cjhartlin@msn.com

Source: Canadian Living 20th Anniversary Cookbook.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup Cherry tomatoes -- plus 1 C mixed red

-- and yellow pear or

-- cherry tomatoes

1 tablespoon Plus 3/4 t fresh lemon juice

1 tablespoon Plus 1 3/4 t olive oil

4 Oil-cured black olives -- pitted and finely

-- chopped

Salt & freshly ground pepper

6 Baby artichokes

4 4 oz fillets halibut or other firm -- skin removed

-- white-fleshed fish

1 tablespoon Chervil -- coarsely chopped,

-- plus 4 sprigs as

-- garnish

1 Bulb fresh fennel

2 cups Baby spinach leaves

1. Puree 3/4 C cherry tomatoes in a blender and strain through a

sieve;

discard solids. Combine tomato juice, 1 T each lemon juice and oil,

olives,

and salt and pepper to taste in a bowl; set aside.

2. Trim tough outer leaves of artichokes. in a 3-quart pot fitted

with a

steamer, bring 2 inches of water to a boil. Steam artichokes for 10

minutes,

or until tender. Remove from pot; set aside to cool.

3. Heat oven to 400F. Heat a nonstick ovenproof skillet with 1 t oil

over

medium heat. Season both sides of fillets with salt and pepper; place

in pan.

Cook, on one side only, until well browned, about 4 minutes. Finish

cooking

in oven, about 3 more

minutes.

4. Meanwhile, quarter artichokes; remove choke only if it is purple.

Toss

artichokes with remaining lemon juice and olive oil and chopped

chervil.

Slice pear or cherry tomatoes in half. Set aside.

5. Slice fennel crosswise as thinly as possible and arrange on 4

plates.

Place fish on top of fennel and arrange artichokes, halved tomatoes,

and

spinach on plate around fish. Spoon dressing over fish and

vegetables.

Garnish with chervil sprigs .

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Salmon Fillet 1 Lemon Spreadable Butter/Margarine Preheat oven to 400

F.

Cut Salmon Filet width-wise into about 1-1/2 inch pieces.

Spread a thin layer of butter/margarine over each salmon steak.

Slice lemon, and place 1 slice of lemon on top of each salmon steak.

Squeeze lemon juice out of unused portion of lemon evenly over each

steak.

Bake for 15-20 minutes.

Serve with rice.

Variations: The margarine is not necessary, however my husband says

it's too bland without the margarine, and the lemon flavoring is

stronger without the margarine.

It also prevents drying if you like your salmon cooked thoroughly.

Rach

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Locke-Ober, Boston, MA

Ingredients:

2 ounces butter

2 cups mushrooms -- sliced

1 cup bell peppers -- diced

1 tablespoon Spanish paprika

1 1/2 cups sherry

1 dash salt -- to taste

1 dash black pepper -- to taste

4 cups Locke-Ober Cream Sauce -- See Recipe

1 1/2 cup pimientos -- diced

4 3-pound whole lobsters -- boiled and cooled

4 teaspoons Parmesan cheese -- grated

Instructions:

NOTE: If you are using lobsters smaller than three pounds each, you

will need enough sm ller lobsters to produce a total of about 8 cups

of meat after boiling and cooling.

STEP ONE: The Sauce-- Heat butter to melting point in a large

saucepan, add mushrooms and green pepper.

Cook ntil tender.

Add paprika and stir in sherry.

Cook until liquid is reduced by half.

Salt and pepper to taste; add cream sauce (see included recipe in this

cookbook) and pimient s and blend well.

Bring to a simmer.

STEP TWO: The Lobster-- This can be done while vegetables are cooking.

Remove claws and knuckles from lobster.

old lobster with its top side up.

With kitchen shears, cut an oval opening in top of sh ll from tip of

tail to base of head.

Remove meat from body, claws, and knuckles.

Cut in a large dice.

CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the

head--before dici g.

STEP THREE: Add meat to sauce and simmer slowly for 10 minutes.

Divide mixture evenly and spoon bac into lobster shell.

Dust with grated parmesan cheese and brown in a 375-degree oven fo 15

minutes.

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :165 minutes

Origin :Elizabeth Powell

Ingredients:

6 whole mackerel fillets

1 1/4 cup white vinegar

3 3/4 cup water

1 small onion -- sliced

2 teaspoons salt

6 whole peppercorns

1 tablespoon pickling spice

dash cayenne pepper

1 whole bay leaf

6 whole cloves

Instructions:

Place fillets in one layer in a glass or ceramic baking dish.

Heat vinegar, water, onion, herbs, and spices.

Pour over fish.

Allow to marinate for at least one hour.

Refr gerate if marinated longer.

Bake, covered, for 45 minutes at 375 degrees.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12 oysters, freshly opened in their deep shells 6 slices of bacon, cut

in half

bread crumbs

butter

Cover each raw oyster with cocktail sauce and save any leftover sauce.

Garnish the top of each oyster with a piece of bacon. Sprinkle each

oyster

with bread crumbs. Add a small piece of butter to each oyster and bake

in

hot oven (400 degrees) a few minutes until oysters begin to bubble.

-- From "Eat, Drink & Be Merry in Maryland"

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

2 whole shallots -- minced

1 1/2 cup butter

2 pounds pompano fillets -- 4 fillets

cup hazelnuts -- chopped

1 cup brandy

Instructions:

Saute shallots in butter.

Place pompano fillets in a shallow buttered baking pan.

prinkle generously with the hazelnuts.

Pour melted butter and shallots over pompano and hazelnuts.

Bake 20 minutes at 450°, basting every 5 minutes to prevent

dryness.

Remove from o en.

Add the brandy and flame.

When flames die down, broil 2-3 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

By: Dairy Diary 1995 Yield: 4 servings 4 175 g (6 oz.

) salmon steaks, 3 cm (1 in.

) thick Salt and fresh ground black pepper 4 tsp.

lemon juice 1 large cucumber, peeled and deseeded 7 g (1/2 Tbsp.

) butter 120 ml (1/2 cup) dry white wine 5 Tbsp.

soured cream 3 Tbsp.

fresh dill, chopped Place the salmon on a large piece of lightly

buttered foil on a baking sheet.

Season lightly and sprinkle with lemon juice.

Wrap loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until

cooked.

leave to cool in the foil.

Dice the cucumber very finely.

Cook in melted butter for 2 minutes until translucent.

Add wine to the pan, bring to the boil and simmer until all the liquid

has evaporated - about 10 minutes - and the cucumber is 'dry'.

Remove from the heat, stir in the cream and dill and check seasoning.

Serve immediately with the fish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

By: Good Housekeeping Cookery Book Yield: 4 servings 4 175 g (6

oz.

) salmon steaks 2 shallots, peeled and chopped 1 small fennel bulb,

finely chopped 1 bay leaf 2 fresh parsley stalks, crushed 150 ml (5

oz.

) dry white wine 2 egg yolks 110 g (1/2 cup) butter, softened lemon

juice, to taste fresh fennel sprigs, to garnish Place the salmon

steaks in a shallow ovenproof dish.

Scatter over the shallots, fennel, bay leaf and parsley stalks over

the top.

Pour in the wine, cover tightly and bake at 180 C / 350 F / Gas 4 for

15 minutes, until the fish is tender.

Strain off 100 ml (4 fl oz) of the cooking liquor.

Turn off the oven, re-cover the salmon and keep warm.

Boil the strained liquor until reduced to 1 tablespoon.

Beat the egg yolks together in a medium heatproof bowl, then stir in

the reduced liquor and work in half the butter.

Place the bowl over a saucepan of hot water and whisk until the butter

has melted.

Gradually whisk in the remaining butter, whisking well after each

addition, to make a thick fluffy sauce.

Remove the pan from the heat.

Add 2 teaspoons of the cooked fennel to the sauce and season to taste,

adding a little lemon juice, if necessary.

Transfer the salmon to a warmed plate.

Spoon the sauce over and garnish with fennel sprigs.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings 2 Tbls Butter 1 Tbls

Parsley, Minced 1 Lb Bay Scallops 1 Pinch

Salt 1/2 Cup Mushrooms, Sliced 1 Pinch Mace, Ground

1/2 Cup Red Pepper, Diced 1 Pinch Pepper, Ground 2

Green Onions, Sliced 3 Tbls Chablis 1 Tbls

Flour 1/2 Cup Cheddar, Shredded 2 tsp

Flour 1 Dash Paprika 1 1/4 Cups Milk

Coat a large skillet with a non-stick spray.

Add one quarter of the butter.

Place the skillet over medium heat until hot.

Saute the scallops, red pepper and green onions for 4 or 5 minutes.

Remove the scallops and vegetables.

Set aside.

Discard the liquid in the skillet.

Wipe the skillet dry with a paper towel.

Preheat the oven to 350 degrees.

Melt the remaining butter in the skillet.

Add all the flour.

Stir until smooth and bubbling.

Gradually add the milk, stirring until thickened.

Stir in the scallops and vegetables.

Add the parsley, salt, mace and pepper.

Remove from the heat.

Stir in the wine.

Coat the interior of a (1 1/2 quart) casserole with non-stick spray.

Pour the scallop mixture into the casserole.

Bake, uncovered, for 20 minutes.

Sprinkle on the cheese.

Bake another 3 or 4 minutes.

Sprinkle with paprika.

Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter

1 clove garlic -- minced

1 tablespoon onion -- grated

1 teaspoon fresh parsley -- chopped

1 teaspoon fresh chervil -- chopped

1 teaspoon fresh tarragon -- chopped

1 1/8 teaspoon turmeric

1 1/8 teaspoon ground mace

1 1/8 teaspoon coriander

1 teaspoon salt

1 1/2 cup sherry

1 1/2 pounds shrimp -- cooked and peeled

1 1/2 cups bread crumbs

1 1/4 cup butter -- melted

Instructions:

Cream butter with herbs, spices, and salt.

Beat in sherry.

Cream the mixture until soft.

Blend in shrimp.

Make alternate layers of shrimp mixture and bread crumbs in a bu tered

baking dish, finishing with bread crumbs and pouring the melted butter

over top.

ake at 450 degrees for 15 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 green peppers, shredded Olive oil Salt Freshly ground black pepper

1 teaspoon lemon juice 3 medium onions, chopped 3 cloves garlic,

chopped 2 cups stewed or canned tomatoes 1 teaspoon oregano 1 teaspoon

chili powder 2 tablespoons chopped parsley Fresh coriander or cilantro

1 thick swordfish steak Butter Saute the peppers in the oil, season

to taste, and add the lemon juice.

Saute the onions and garlic in oil.

Add the tomatoes, oregano, chili powder, parsley, and coriander (or

cilantro), if available.

Simmer for 25 minutes.

Place the steak in an oiled baking dish.

Dot it with butter and season with salt and pepper.

Bake at 425-degrees acording to the Canadian theory.

Pour the sauce over the fish, top it with the green peppers, and

return it to the oven for 5 minutes to blend thoroughly.

Serve with rice and sauted eggplant.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 oz Pkg dry medium-width noodles

1/4 c Butter (4 Tbsp)

1/4 c Flour

2 c Milk

2 pk (3-oz ea) cream cheese

7 oz Can of tuna in oil (save oil

1 cn Peas, drained (optional)

1 cn Mushroom pieces, drained

(optional)

Salt and pepper to taste

Plain dry bread crumbs

Cook noodles in salted water; drain. Melt butter in saucepan

and

blend in flour. Add milk slowly, cooking and stirring

constantly.

When sauce is thick and smooth, blend in cream cheese and oil

from

the tuna. Then add cooked noodles, and lastly and tuna (and

peas and

mushrooms). Season to taste; top with dried bread crumbs. Bake

at 375

for 30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings 2 Tbls Light Soy Sauce 1

Hard Cooked Egg 4 Salmon Steaks 1/2 Cup

Chives, Chopped Rough 1/2 tsp Sugar 2 Tbls

Onion, Chopped GREEN GINGER SAUCE: 1 Tbls Lime Juice

1/2 Cup Parsley - Black Pepper,

Ground 2 Tbls Capers 1/2 Cup Olive Oil Prepare the Green

Ginger Sauce first: Place the parsley, chives, capers and onion in the

bowl of a food processor or blender.

Process only until finely chopped.

Add the olive oil, lime juice and egg.

Puree until smooth.

Add ground black pepper to taste.

Set aside.

Prepare the salmon steaks next: Combine the soy sauce and sugar.

Brush each salmon steak with the soy sauce mixture.

Barbecue (grill) on a solid plate (griddle), turning occasionally

until the salmon is cooked.

Serve hot with the Green Ginger Sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe Courtesy of Emeril Lagasse 3 tablespoons olive oil 3 ounces

Andouille sausage, finely chopped 1/2 cup minced onions 2 teaspoons

chopped garlic 2 cups cubed potatoes, blanched 2 cups veal reduction

1/4 cup chopped green onions 4 6-ounce salmon fillets 1 1/4 cups sweet

barbecue sauce Salt and pepper 1/2 cup flour 1 onion, cut into thin

rings 2 cups vegetable oil 1 tablespoon finely chopped parsley In a

sauté pan, heat 1 tablespoon olive oil.

When the oil is hot, add the Andouille sausage and render for 3

minutes.

Add the onions and sauté for 2 minutes.

Add the garlic and potatoes and sauté for 1 minute.

Season with salt and pepper.

Add the veal reduction and green onions.

Bring the liquid up to a boil.

Reduce the sauce to a simmer and cook for 3 to 4 minutes.

Remove from the heat and keep warm.

Season the salmon fillets with salt and pepper.

In a sauté pan, heat the remaining olive oil.

When the oil is hot, sear the salmon for 2 minutes on each side.

Remove the pan from the heat and brush each fillet with a tablespoon

of the barbecue sauce.

Place the pan in the oven and roast for 2 to 3 minutes for medium

rare.

Season the flour with salt and pepper.

Dredge the onions in the seasoned flour.

In a sauté pan, heat the vegetable oil.

When the oil is hot, add the onion rings and fry until crispy and

golden brown, about 2 to 3 minutes, stirring constantly.

Remove from the oil and drain on a paper-lined plate.

Season the onions with salt and pepper.

To assemble, spoon about 1/4 cup of the barbecue sauce in the center

of each plate.

Spoon 1/2 cup of the hash in the center of the sauce.

Lay the salmon fillet directly on top of the hash.

Garnish with the fried onions and parsley.

Yield: 4 main-course servings Difficulty: Medium

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 Servings

2 lb Squid, cut into rings

1 c Coconut milk

2 Cloves garlic, chopped

6 tb Fish sauce

3 tb Peanuts, finely chopped

Juice of 1 lime

Cayenne to taste

1 ts Sugar

No country of origin, but I'm betting on Vietnam this time, mainly

from the dip.

Coconut milk is easily made if you have a blender or food processor.

Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry

grated

coconut. Beat it in the food processor or blender for at least 1

minute. Strain it through a sieve or through cheesecloth. Marinate

the squid for 1 hour in coconut milk to which you have added the

garlic. Prepare the coals and skewer the squid.

To make the dipping sauce which makes this dish so distinctive,

combine the fish sauce, peanuts, sugar, lime juice and the cayenne.

Grill the squid for about 3 minutes on one side. When brown, turn

over and barbecue 3 minutes more.

Serve accompanied by the dipping sauce.

This recipe will produce tasty grilled fish if you use firm

varieties

such as swordfish, sea bass or halibut, cutting the steaks or

fillets

into large squares.

This dish serves 4 to 6 as part of a larger meal.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This is an outstanding fish dish when cooked over charcoal and

basted with a goot tart sauce.

Barbecue Sauce 1/2 cup soy sauce 2 cloves garlic, chopped 4

tablespoons tomato sauce or catsup 2 tabalespoons lemon juice 1/4 cup

chopped parsley 1 teaspoon finely powdered oregano 1/2 cup orange

juice 1 teaspoon freshly ground black pepper Mix the ingredients

together and soak the swordfish steak in it for 2 hours before cookig.

Brush or baste the fish with the sauce during the broiling.

Serve with braised kidney beans, a hearty salad of greens, tomatoes,

and onion rings, and a red wine.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 lb Bay Scallops, Rinsed & Thin

Drained 3/4 Cup Whipping Cream

3/4 Cup Water 2 Threads Saffron

1/4 Cup Dry White Wine 1 Egg Yolk

1 Pinch Cayenne Parsley, Chopped

1/4 tsp Salt

2 Green Onions, Sliced

Place the scallops into a shallow pan.

Add the water, wine, cayenne and salt.

Bring to a simmer.

Cook until scallops are just cooked through (3-5 minutes).

DO NOT OVERCOOK!

Lift the scallops from the pan.

Bring the liquid to a boil.

Add the onion.

Boil until the liquid is reduced to 1/2 tablespoon per final serving.

Add the cream and saffron.

Boil vigorously, stirring constantly.

Whisk a little of the cream into the egg yolk.

Whisk the egg yolk into the boiling cream.

Immediately remove from the heat.

The sauce should be thick but not stiff.

Add the scallops along with any liquid which may have drained from

them.

Whisk the sauce until smooth.

Serve the scallops with the sauce spooned over.

Garnish with chopped parsley.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :2

Time to prepare :20 minutes

Origin :Travis Henderson II of Newport's Seafood, Dallas,TX

Ingredients:

1 cup heavy whipping cream

1 1/8 cup shallots -- minced

1 1/2 cup white wine

1 1/8 cup lemon juice

1 1/4 pound unsalted butter -- cut in small cubes

1 1/2 tablespoon salt

1 1/4 tablespoon white pepper

1 1/8 cup blond roux

Instructions:

In a large pot, cook shallots in wine, until wine is reduced by 1/4.

Add cream and salt

and bring to a boil, then reduce heat. Watch it very closely because

it will boil over

uickly. Add the blond roux and whisk well.

Whisk in butter piece by piece until all is incorporated. Add lemon

juice, salt, and pe

per. Keep warm in a bain marie.

CHEF'S NOTE:

When bringing cream to a boil, it MUST be watched. It will boil over

very rapidly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :20 minutes

Origin :Elizabeth Powell

Ingredients:

2 pounds fish fillets -- 1/2 to 3/4" thick

3 3/4 cup butter

1 tablespoon paprika

3 3/4 teaspoon cayenne pepper

1 teaspoon salt

1 1/2 teaspoon black pepper

1 1/2 teaspoon white pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 1/2 teaspoon dried thyme

1 1/2 teaspoon dried oregano

1 dash cumin

Instructions:

Mix dry ingredients on large plate.

Melt butter in heavy skillet (do not use lightweight or non-stick

skillet). Pour o

f all but 3 tablespoons into 9 x 12 x 1 pan.

TURN ON HOOD VENT and turn heat to high. Dip each fillet in

melted butter (in the

x 12 pan) and then dip in the dry ingredients, patting the fillets by

hand.

Cook fish on each side for 2 to 3 minutes, being careful when

turning them over. T

e fish will look charred -- "blackened" -- and there may be some

smoke, but not an exce

sive amount. The blackening forms a spicy, crunchy coating, sealing in

moisture and fla

or.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 -6 serving

1 lb Poached bluefish fillets,

-skinned

1/2 t Seafood seasoning

2 T Minced onions

1 T Minced green pepper

2 Eggs beaten

1/2 c Finely crushed cracker

-crumbs

4 T Mayonnaise

2 t Dijon mustard

Salt and pepper to taste;

-preferably light on salt

-and a bit heavier on pepper

Flake bluefish, then mix all ingredients together, form into cakes.

Fry at 350 degrees F. until light brown. Nothing else to it.

To insure against any fatty flavor, after poaching the bluefish,

remove the darker flesh in the center of the outside of the filet.

Its' taste is strong; your cat will appreciate it, but not your

diners.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

2 lb Bluefish fillet, 12" long

1 c Wine, white

3/4 ts Salt

1/2 ts Lemon pepper

1 ts Oregano

1/2 c Parsley; chopped

1/2 c Almonds; crushed

12 Cherry tomatoes

3 c Noodles; cooked

1/4 c Parsley; finely chopped

1/4 c Romano cheeze

1 T Olive oil

1 pn Lemon pepper

Preheat oven to 400 degrees. Soak fish strips in wine for 5-10

minutes in fridge. Mix in small bowl spices, parsley and almonds. Dip

fish in mixture, then roll each strip around cherry tomato. Place

rolls on lightly oiled baking dish. Bake for 10-14 minutes. Prepare

noodles while fish is baking. Drain and add parsley, cheeze, oil and

pepper. Place fish rolls on noodles and serve.

Also for: Try white trout, amberjack, spanish mackerel Source: THE

CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare : minutes

Origin :Bob Dole

Ingredients:

1 slice ham 3/4 pound, cubed

1 cup chopped onion

1 clove garlic

4 tablespoon butter, 1/2 stick

2 cans whole tomatoes, chopped

1 1/4 cups beef bouillon

1 cup herb or plain rice

1 teaspoon sugar

3 3/4 teaspoon dried thyme leaves

1 bay leaf

1 1/8 teaspoon pepper

2 pounds shrimp, deveined, shelled, raw

10 ounces can pitted black olives

2 green bell peppers cut in 1" squares

4 tb chili powder

Instructions:

In a large skillet, cook ham, onion and garlic in butter until onion

is translucent, bu

not brown.

Add tomatoes,boullion, rice, sugar,thyme, chile powder, bay leaf and

pepper.

Cover and cook over low heat until rice is tender, 15 to 20 minutes.

Fold in the shrimp, black olives and pepper chunks.

Simmer to desired thickness, about 5 to 10 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 tablespoon oil

1 cup chopped onion |

1/2 cup chopped celery

3 smashed garlic cloves, plus 1 tablespoon chopped

1 cup white wine

1 pound fish bones, from non-oily fish, rinsed

1 bay leaf

8 peppercorns

2 sprigs thyme

Generous pinch saffron threads

3/4 cup sliced fennel

Juice and zest of 1 orange

1 1/2 cups chopped tomatoes

1/2 cup julienned leeks

6 clams, scrubbed

6 mussels, scrubbed and debearded

1/2 pound monkfish, cut into 2-inch pieces

8 large whole shrimp, peeled and deveined

4 large scallops

2 tablespoons chopped parsley, plus extra for garnish

Salt and pepper

6 long, crusty, slices French bread, cut into croutons, toasted until

crisp

Rouille (recipe follows)

Make broth: Heat oil in a large saucepan. Add onion and celery and

cook for 3

minutes. Add smashed garlic cloves and cook for 1 minute. Add wine,

bring to a

boil and let it reduce by half. Add fish bones, enough water to cover,

bay leaf,

peppercorns and thyme. Bring to a boil, reduce heat and simmer for 30

minutes.

Remove from heat and strain through a very fine-meshed sieve. Return

fish broth

to washed saucepan.

Reheat broth to simmering and add a generous pinch of saffron. Add

fennel,

orange juice and zest, tomatoes and leeks and bring back to a boil.

Add clams

and mussels, cover and simmer for 5 minutes. Add fish, shrimp,

scallops, garlic

and parsley. Simmer until fish is cooked through, shrimp is pink, and

mussels

and clams have opened. Adjust seasoning to taste with salt and pepper.

Serve

soup at table in a pretty bowl. Sprinkle with parsley and accompany

with

croutons topped with a dollop of rouille.

Yield: 8 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :gourmet 8/97

Ingredients:

2 8 oz bluefish fillet

1 teaspoon fennel seeds

1 large garlic clove

1 1/2 teaspoon salt

2 tablespoon mayonnaise

1 1/2 tablespoon fresh lemon juice

Instructions:

preheat broiler

oil pan for fillets

heat seeds in dry saute pan till fragrant

mince seeds

mince garlic

mix seeds, garlic,salt together

add mayo, lemon juice, and pepper to taste

spread sause on fillets

broil 7 minutes 3 inch from heat

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

You can use fresh or frozen lobster tails for this recipe.

split: Lobster tails

melted butter or olive oil

freshly ground black pepper

1 teaspoon lime or lemon juice

Do not remove meat from the shells. Several hours before cooking,

marinate lobster tails in melted butter or olive oil or a mixture of

the two, allowing 2 to 3 tablespoons of fat for each lobster, plus:

freshly ground black pepper and 1 teaspoon lime or lemon juice. Broil

until top is crisp and golden brown, 10 to 15 minutes. Keep basting

with the marinade. Serve hot, with the drippings or extra butter and

cut limes or lemons, if desired.

Matt Cain

Linton's Seafood

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : BEST RECIPES-Make It Quick! Booklet

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fresh salmon fillets -- quartered

1/2 cup plus 2 tablespoons lime juice -- divided

1 jar chunky green salsa or pico de gallo

1/3 cup finely chopped green onions

1/3 cup finely chopped fresh cilantro

1. Preheat broiler. Place fillets, skin sides up, in large casserole.

Pour

1/2 cup lime juice over fillets; set aside. Lightly spray broiler pan

with

nonstick cooking spray; set aside.

2. Pour salsa into small bowl; mix in remaining 2 tablespoons lime

juice,

green onions, and cilantro. Set aside.

3. Arrange fillets, skin sides up, on prepared broiler pan. Broil 6

inches

from heat 4 to 5 minutes or until skin has begun to brown and char

slightly.

Remove pan; turn fillets over. Return to broiler 6 to 8 minutes or

until

fillets have begun to brown and flake easily with fork. Top with salsa

and

serve immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Swordfish steaks are large and will usually serve several

people. The size of the steak .... it can be cut from 1/2 to

2-inches thick.... would depend on the number of servings you

wish.

Brush the fish well with butter or oil and place it on an oiled

rack about 2-inches from the flame. Broil according to the

the Canadian cooking theory (see below), basting with more

butter or oil during the cooking process, and turning once. Be

careful not to let the fish become too dry.

Season to taste with salt and freshly ground black pepper and

serve with lemon wedges, lemon butter, tarragon butter, or

parsley butter. Cold broiled swordfish, served with a

mayonnaise is a great delicacy.

Variations: 1. Baste the fish with a mixture of melted

butter, white wine, and dried or fresh tarragon.

2. Marinate the fish for 1 hour in a mixture of lemon juice,

chopped onion, olive oil, and basil. Baste with this sauce

while broiling. Season and serve with crisp julienne potatoes

and slices of raw onion and cucumber in vinaigrette sauce.

Canadian Cooking Theory

The basic principle of the Canadian rules for cooking is that

fish is measured at its thickest point .... its depth, not

across the fish ... and that it be cooked, no matter how, at

exactly 10 minutes per inch. This applies to fillets, whole

fish, and steaks, and it applies to baking, broiling, braising,

sauting, frying, poaching, steaming .... every sort of

preparation of fish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 tb Butter

2 ts Lemon juice

2 ts Extra Virgin Olive oil

1/4 c Shallots -- minced

1/4 c Fresh Parsley -- chopped

4 Tuna fillets -- 6 oz each 1 " thick

1/4 ts Salt

Dash Adobe Seasoning

Freshly Ground Black Pepper

Suggested wine: White Zinfedal Chilled

1. Spray broiler pan with nonstick cooking spray.

Preheat broiler.

2. In small saucepan, combine butter, lemon juice

and oil; heat until butter melts. Add shallots and

parsley; cook 2 min- utes. Sprinkle tuna with salt and

pepper, and adobo seasoning. Press one side of tuna into shallot

mixture;

place on prepared pan, coated side up.

3. Broil tuna 4" from heat, 4-5 minutes. Turn over and

spread top evenly with remaining shallot mixture;

broil 5 minutes longer, or until fish is cooked

through.

by Karl @ The Eatery

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 oz. egg noodles, cooked and drained

2 cans white tuna, drained and flaked

1 cup celery, coarsely chopped

1/3 cup green pepper, chopped

1 can cream of celery soup

1/2 cup milk

1/3 cup chopped green onions

1/3 cup sliced water chestnuts

1/4 cup mayonnaise

1/2 tsp. thyme

1/4 tsp. salt

3/4 cup Cheddar cheese

1/4 cup toasted slivered

almonds

In a 2-quart casserole, toss noodles, tuna, celery,

peppers and water chestnuts. In a saucepan, combine celery

soup and milk; stir until smooth. Add onions, mayonnaise,

thyme, salt and 1/2 cup cheese. Heat and stir until cheese

melts. Add sauce to casserole and mix gently. Sprinkle top

with remaining cheese and slivered almonds. Bake in 375 degrees oven

for 20 to 30 minutes, until bubbly and lightly browned. Yield:

6 to 8 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :10 minutes

Origin :Travis Henderson II of Newport's Seafood, Dallas, TX

Ingredients:

1 1/2 pounds unsalted butter -- softened

1 tablespoon cayenne

1 tablespoon black pepper

2 teaspoons salt

1 tablespoon crushed red pepper

1 tablespoon dried thyme

1 tablespoon dried basil

1 teaspoon dried oregano

1 1/2 ounces fresh garlic -- minced

2 tablespoon Worcestershire sauce

Instructions:

NOTE:

Use "Cajun Barbeque Butter" to make "Cajun Barbeque Shrimp." See

recipe in this cookboo

.

Whip butter until smooth. Add remaining ingredients and blend

completely.

Put into a storage container and chill until needed.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :30 minutes

Origin :Travis Henderson II of Newport's Seafood, Dallas, TX

Ingredients:

2 fluid ounc Cajun barbecue butter -- See Recipe

7 large shrimp -- peeled & deveined

1 fluid ounc beer

1 fluid ounc chicken bouillon

1 ounce unsalted butter

Instructions:

See recipe for "Cajun Barbeque Butter" in this cookbook.

Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high

heat. Add the shr

mp and saute until they begin to turn pink. Add the beer and chicken

bouillon and cook

ntil the shrimp are done. Add the unsalted butter and shake the pan to

melt and incorpo

ate the butter.

Pour the shrimp and butter into a calamari dish and serve hot.

CHEF'S NOTE:

For ease of preparation, mix the beer and chicken bouillon together.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

4 Catfish fillets (4 oz. each

1 oz Wheat flakes cereal

1 tb Paprika

1/4 ts Salt

1/4 ts Onion powder

1/4 ts Garlic powder

1/2 ts Cayenne pepper

1/2 ts Black pepper

1/2 ts White pepper

1/2 ts Thyme

1 tb Oil

1. Wash the fish fillets and pat dry.

2. In a bowl mix the ground wheat flakes and all the seasonings.

Pour

the dry mixture onto a piece of foil or wax paper, and dip the

fillets

into the seasoning, coating both sides.

3. In a heavy cast iron fry pan heat the oil. Fry the fillets for

2

minutes on each side. Lay the fillets on a plate lined with a paper

towel, cover with another paper towel, and pat to remove excess oil.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

2 lb Catfish Fillets

Salt

Black Pepper

2 oz Hot Pepper Sauce

1 1/2 c Strawberry Preserves

1/2 c Red Wine Vinegar

1 tb Soy Sauce

1/4 c Seafood Cocktail Sauce

1 Clove Garlic, minced

2 ts Horseradish

3/4 c Cornmeal

3/4 c Flour

1/2 c Safflour Oil

Fresh Strawberries,

Parsley Sprigs, optional

* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.

Place fillets in large shallow dish. Season fish with salt, black

pepper and hot pepper sauce; cover and refrigerate 1 hour. In small

saucepan, combine preserves, vinegar, soy sauce, cocktail sauce,

garlic and horseradish; simmer sauce over low heat stirring

occasionally, while preparing catfish. Blend cornmeal and flour in

shallow bowl. Drain catfish and dredge in cornmeal mixture, coating

on all sides. Heat oil in heavy skillet over medium-high heat; when

hot, add catfish and saute' until browned on both sides. Drain well

on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top

with catfish fillets. Garnish with sliced strawberries and parsley,

if desired. Source: Quick & Delicious Cajun Cooking

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Cantlers Riverside Inn, Annapolis, Md

Ingredients:

1 1/3 teaspoon mayonnaise

1 1/2 cups dijon mustard

1 teaspoon old bay seasoning

1 teaspoon lemon pepper seasoning

1 teaspoon worcestershire sauce

1 each egg

1 1/2 pound crab meat

2 2/3 cup approx day old shredded bread crumbs

3 tablespoon butter

Instructions:

mix everything except crab and bread

fold in crab

add enough bread crumbs to bind together

make 4 3 inch cakes

let stand 15 minutes

heat butter till it bubbles (use cast iron pan if you have one)

cook 5 minutes per side turning once

serve immediately with lemon wedges

Note: if using 1 pound can of crab meat , double everything (duh!)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 1/2 pounds catfish fillets, cooked, flaked and cooled

2 eggs, beaten

1 large potato, peeled, cooked and mashed

1 large onion, finely chopped

1 to 2 tablespoons minced fresh parsley

2 to 3 drops hot pepper sauce

1 garlic clove, minced

1 teaspooon salt

1/2 teaspoon pepper

1/2 teaspoon dried basil

2 cups finely chopped butter flavored crackers

vegetable oil

tartar sauce, optional

In a large mixing bowl, combine catfish, eggs, potato, onion, parsley,

hot

pepper sauce, garlic, salt, pepper and basil; mix well. Shape into

eight

patties; cook with cracker crumbs. Heat a small amount of oil in a

large

skillet. Cook paatties, a few at a time, until browned on both sides

and

heated through. Serve with tartar sauce if desired. Makes 8

servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Cook's Magazine September 1984

Serving Size : 4 Preparation Time :0:30

Categories : Fall Fried

Main Course Winter

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1 onion -- finely chopped

(about 3/4 cup)

1/2 cup dry white wine or vermouth

1 cup heavy cream

1/2 cup fresh Italian parsley

2 tablespoons Dijon mustard

Salt or Pepper

Oil-for deep frying

1/2 cup white flour

1/2 cup white cornmeal

2 pounds catfish -- cleaned and skinned

1. In a saucepan, melt butter. Add onion and sauté over low heat,

stirring

frequently, until softened but not browned, 3 to 4 minutes. Add wine

or

vermouth and cook, uncovered, over medium heat until liquid is

absorbed,

about 5 minutes. Add cream and reduce over medium heat by 1/4, about 3

minutes.

2. Remove from heat and stir in parsley and mustard. Taste and season

with

salt and pepper. Set aside.

3. Heat oil in a deep-fat fryer to 370°F.

4. Combine flour and cornmeal. Dry fish well with paper towels, season

with

salt and pepper, and then dredge in flour/cornmeal mixture. Carefully

fry

catfish until golden brown, about 4 minutes. Drain well on paper

towels.

Reheat sauce gently and serve with catfish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Elmar Prambs of the Riverside Cafe, Austin, TX

Ingredients:

4 5-ounce swordfish steaks (center cut) -- grilled

1 ruby red grapefruit -- peeled & sectione

2 oranges -- peeled & sectioned

2 limes -- peeled & sectioned

1 lemons -- peeled & sectioned

1 cup red, green, and yellow bell peppers -- c

1 medium red onion -- finely diced

1 tablespoon cilantro -- chopped

1 tablespoon mint -- chopped

1 ounce Tequila

1 tablespoon corn oil

1 dash salt

1 dash black pepper

Instructions:

STEP ONE: Prepare the Citrus Salsa--

Mix all ingredients except swordfish, corn oil, salt, and pepper and

let marinate for a

couple of hours.

STEP TWO: Grill the Swordfish--

Season the swordfish steaks with salt and pepper to personal taste.

Brush lightly with

ne tablespoon corn oil. Grill.

STEP THREE:

Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish

with mint sprigs.

Serve with saffron rice, fresh asparagus, and baby carrots.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 cup chopped onion

2 Tbsp. margarine

1 can cream of celery soup

1/3 cup milk

2 (4 oz.) cup noodles, cooked and drained

1 (6 1/2 oz.) can tuna, drained and flaked

1 (4 oz.) pkg. shredded Cheddar cheese

1/4 cup grated Parmesan cheese

2 Tbsp. chopped pimiento

(optional)

Saute onion in margarine; add soup and milk. Stir in

remaining ingredients except 1/2 cup Cheddar cheese. Pour into

1 quart casserole. Bake at 350 degrees for 30 minutes. Top with

remaining Cheddar cheese and continue baking until melted.

This recipe is very easy to double.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ok girls..... I absolutely don't like tuna..... but I tried this

recipe for

hubby cause he does and I loved it....... Might wanna try ;)

4 cups (6 ounces) egg noodles, uncooked

1/2 cup onion, finely chopped

1.5 cups frozen peas and carrots (I left out the carrots)

1 can of condensed cheddar cheese soup

1 can of water packed tuna, drained

1 can of mushroom stems and pieces... drained

1/2 teaspoon prepared mustard

1/2 teaspoon of salt

1/8 teaspoon black pepper

5 round buttery crackers, crushed (I used more crackers and used a

plastic bag

to crush them)

Preheat oven to 375. Cook Noodles according to package. Drain. Place

in

Casserole dish. Chop onion. Add to noodles in casserole along with

all

remaining ingredients except crackers... mix well. Crush crackers

sprinkle

over noodle mixture. Bake 40 minutes or until crumb topping is lightly

browned

and noodle mixture is bubbly and heated through.

Yield 4 servings :)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 each (6 oz) salmon steaks

1 teaspoon oil

1 pinch each salt and pepper

3 tablespoons light mayonnaise

1 tablespoon lime juice

1 each chipotle pepper; minced

2 teaspoons adobo sauce

Brush one side of each salmon steak with oil; sprinkle with salt and

pepper. Turn over. In small bowl, stir together mayonnaise, lime

juice,

chipotle pepper and adobo sauce; spread evenly over top of steaks.

Let

stand at room temperature for 30 minutes.

Place steaks, oil side down, on broiler rack or foil-lined baking

sheet;

broil for about 10 minutes or until golden and bubbly and fish flakes

easily with fork.

Note; chipotle peppers are smoked jalapeno peppers. They can be

purchased

packed in adobo sauce.

Canadian Living Magazine

4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1 Tuna steak

1 ts Salt

1 ts Finely chopped ginger root

1/4 ts White pepper

1 ts Cornstarch

2 tb Salted black beans

4 Green onions with tops

2 ts Green chilies

1 tb Cornstarch

1 tb Water

1 ts Sugar

2 tb Peanut oil

1 tb Peanut oil

2 ts Finely minced garlic

1 c Chicken broth (or fish

Stock)

Spinach or red-leaf lettuce

Leaves

Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both

sides of fish with mixture and rub 1 tsp. cornstarch on both sides of

fish. Cover & refrigerate 30 minutes.

Place black beans in bowl and cover with warm water. Stir about 2

minutes. Remove and drain. Discard water. Partially pulverize beans.

Chinese cooks use the back end of their cleaver handle.

Cut 3 of green onions on diagonal into 1 inch pieces, remaining one

into thin slices (strings).

Remove seeds and membranes from chilies. Cut chilies into very thin

slices.

Mix 1 Tbs cornstarch, water and sugar.

[If grilled fish is preferred, grill on charcoal about 4-5 minutes

each side or 10 minutes per inch of thickness, not too close to coals

~ otherwise fry in wok]

Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2

minutes or until brown, turning once. Reduce heat to low, cover and

simmer 10 minutes turning after 3 minutes. Uncover & remove from wok.

Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt &

coat. Add black beans, chilies, garlic & green onion pieces & stir

fry all for 1 minute. Add broth/stock and heat to boiling. Stir in

cornstarch/sugar water mixture, stir cooking until thickened. Add

fish steaks turning to coat with sauce. Heat 2 minutes.

Line platter with spinach/lettuce leaves, place fish on bed and

garnish top with green onion slivers.

Contributed to the echo by: Bill Birner

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 Servings

2 lb Russet Potatoes; peeled and

-cubed

1 md Onion; cut into chunks

2 Tbsp Matzo Meal; or All-Purpose

-Flour

2 Eggs; separated

4 Tbsp Fresh Chives; chopped

2 tsp Salt

1/2 tsp White Pepper

2/3 cup Corn Oil; for frying

6 oz Smoked Salmon; thinly sliced

3 oz Golden Caviar

Preheat oven to 325xF. Place 2 large cookie sheets in oven to heat.

Shred potatoes and onion in a food processor. Transfer contents of

work bowl to a large bowl. Insert steel blade in processor. Return

potato-onion mixture to work bowl and process until finely chopped.

Set large strainer over medium bowl. Place potato and onion mixture

in strainer and press firmly to extract liquids; reserve liquids.

Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2

Tbsp chives, salt and pepper. Pour clear portion off reserved potato

liquids, leaving thick paste at bottom of bowl. Add paste to potato

batter. Beat egg whites until stiff but not dry; fold into batter.

Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high

heat. Drop 1 heaping tablespoon potato batter per pancake into hot

oil; spread each to 3" diameter. Cook pancakes until bottoms are

brown, about 4 minutes. Turn and cook until second sides are brown,

about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat

with remaining batter, adding more oil to skillet as necessary.

Overlap pancakes on plates. Garnish with smoked salmon and caviar.

Sprinkle with chives and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 medium onion -- chopped

1 garlic clove -- minced

1 green pepper -- chopped

1 1/2 cup olive oil

4 ounces mushrooms -- sliced

1 pound canned tomatoes

1 pound bass -- cut in slices

12 ounces shrimp

2 tablespoon fresh parsley -- minced

1 bay leaf

1 1/2 teaspoon dried basil

1 cup red wine

3 quarts clam broth

1 pound lobster meat -- cooked & cubed

1 1/2 pound crabmeat -- flaked

12 mussels -- shelled

1 teaspoon salt

1 1/8 teaspoon cayenne pepper

Instructions:

Saute onions, garlic and green pepper in olive oil for 5 minutes. Add

mushrooms,

tomatoes, bass, shrimp, parsley, bay leaf, basil, wine and clam broth.

Cover tightly, b

ing to a boil, and simmer for 10 minutes. Add lobster, crab and

mussels. Season with sa

t and cayenne. Cover tightly and simmer 10 minutes longer. Serve at

once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

2 tablespoons butter

2 onion -- chopped

20 fresh mushrooms -- sliced

28 ounces tomato -- crushed

6 ounces tomato paste

1/2 cup green pepper -- chopped

1 teaspoon basil

1/2 teaspoon oregano

1/2 cup fresh lemon juice

2 cups red wine

1 1/2 pounds fresh fish- snapper, halibut or bass

1/2 pound scallops

24 shrimp

2 cups crabmeat

12 clams

In a large saucepan heat oil and butter over medium heat. Add onion

and

garlic and saute for 5 minutes. Add mushrooms and saute 5 minutes

longer.

Add tomatoes, tomato paste, green pepper, basil, oregano. lemon juice

and

wine. Bring to a boil, partially cover, reduce heat and simmer 1 hour.

Add

fish and continue to simmer 20 minutes. Add scallops, shrimp, crab and

clams

and simmer 10 minutes longer.

Suggested Wine: Serve a dry red wine

Serving Ideas : Serve hot with garlic bread

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Allen Susser of Chef Allen's, Aventura, FL

Ingredients:

12 large shrimp

2 lemons -- zested and juiced

2 lime -- zested and juiced

1 jalapeno pepper -- diced

1 tablespoon white peppercorns -- crushed

1 tablespoon coarse salt

2 tablespoon brown sugar

1 tablespoon olive oil

1 teaspoon sliced ginger root

2 starfruit -- sliced crosswise

2 ounces rum

Instructions:

STEP ONE:

The zest is the colored part of the lemon and lime rind. Use a

vegetable peeler to remo

e it, then chop it finely.

STEP TWO:

Peel shrimp and butterfly by cutting lengthwise so that shrimp open

like a book and lie

almost flat. Don't cut them in half.

STEP THREE:

Combine lemon and lime zest, jalapeno, and white peppercorns and set

aside.

STEP FOUR:

Combine lemon and lime juice with brown sugar in a small saucepan and

simmer until 3 ta

lespoons are left. Add the salt and zest mixture. Cook for one more

minute and remove f

om heat. Moisten with 1 tablespoon olive oil and let cool.

STEP FIVE:

Press the mixture onto both sides of the butterflied shrimp, then sear

in olive oil. Co

k for one minute, then add the starfruit and ginger. Add the rum,

swirl it around in th

pan for a few seconds, and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 slices of lean bacon

2 tablespoons unsalted butter

1 onion, chopped fine

3 tablespoons all-purpose flour

1 cup heavy cream

1 cup milk

1 pint shucked hard-shell clams, chopped coarse, reserving 1/4 cup of

the

liquor

1/4 teaspoon Worcestershire sauce

3 boiling potatoes, cooked, peeled, and cut into 1/2-inch cubes

1/4 teaspoon dried thyme, crumbled

2 tablespoons finely chopped fresh parsley leaves

1 teaspoon fresh lemon juice

2 recipes pâte brisée (recipe follows)

an egg wash made by beating 1 large egg with 2 teaspoons water

In a kettle cook the bacon over moderately low heat until it is crisp

and

transfer it with tongs to paper towels to drain. Pour off all but 2

tablespoons of the fat, add the butter, and in the fat cook the onion,

stirring occasionally, until it is softened and lightly golden. Add

the

flour and cook the roux, stirring, for 3 minutes. Add the cream, the

milk,

the reserved clam liquor, and the Worcestershire sauce and cook the

mixture, stirring, for 5 minutes, or until it is thickened. Add the

potatoes, the clams, the thyme, the parsley, the lemon juice, the

bacon,

crumbled, and salt and pepper to taste and combine the mixture well.

Divide the dough in half. Roll out one piece of the dough 1/8 inch

thick

on a lightly floured surface, fit it into a 10-inch (1 1/2 quart

capacity)

pie plate, and trim the dough, leaving a 1-inch overhang. Pour the

filling

into the shell. Roll out the remaining dough 1/8 inch thick, arrange

it

over the filling, and crimp the edge decoratively. Brush the top crust

with the egg wash and bake the potpie in the lower third of a

preheated

400°F. oven for 35 minutes, or until the crust is golden.

Serves 6 to 8.

Gourmet

February 1990

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

By: Copeland's of New Orleans Restaurant - Houston, Texas

main dish

4 tablespoon butter; divided

2 tablespoon chopped green onions

1/2 cup sliced mushrooms

8 oz small shrimp; (50-60 count)

2 tablespoon minced garlic

1 tablespoon chopped fresh parsley

1 teaspoon Cajun/Creole seasonings

1/4 cup fish stock

10 oz fettuccine or linguini

1 tablespoon freshly grated Parmesan cheese

Melt 2 tablespoons butter and saute green onion, mushrooms, shrimp,

garlic

and parsley over medium-high heat until the shrimp curl. Add Cajun

seasonings and fish stock and simmer until reduced by half. Swirl in

remaining butter until fully melted. Serve over heated pasta and top

with

Parmesan. Makes 1 serving.

Yield: 4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Locke-Ober, Boston, MA

Ingredients:

2 ounces butter

2 cups mushrooms -- sliced

1 cup bell peppers -- diced

1 tablespoon Spanish paprika

1 1/2 cups sherry

1 dash salt -- to taste

1 dash black pepper -- to taste

4 cups Locke-Ober Cream Sauce -- See Recipe

1 1/2 cup pimientos -- diced

4 3-pound lobsters -- boiled and cooled

4 teaspoons Parmesan cheese -- grated

Instructions:

This recipe is very similar to "Baked Lobster Savannah," but varies in

the presentation

and thus is entered as a separate recipe.

NOTE: If you are using lobsters smaller than three pounds each, you

will need enough sm

ller lobsters to produce a total of about 8 cups of meat after boiling

and cooling.

STEP ONE: The Sauce--

Heat butter to melting point in a large saucepan, add mushrooms and

green pepper. Cook

ntil tender. Add paprika and stir in sherry. Cook until liquid is

reduced by half. Salt

and pepper to taste; add cream sauce (see recipe for "Locke-Ober

Cream Sauce" included

in this cookbook) and pimientos and blend well. Bring to a simmer.

STEP TWO: The Lobster--

This can be done while vegetables are cooking. Remove claws and

knuckles from lobster.

old lobster with its top side up. With kitchen shears, cut an oval

opening in top of sh

ll from tip of tail to base of head. Remove meat from body, claws, and

knuckles. Cut in

a large dice.

CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the

head--before dici

g.

STEP THREE:

Add meat to sauce and simmer slowly for 10 minutes. Divide mixture

evenly and spoon mix

ure in scallop shells or ovenproof dishes with a piping of Duchess

potatoes around the

dge. Dust with grated parmesan cheese and brown in a 375-degree F oven

for 15 minutes.

erve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cups chicken stock

1 1/2 cups white wine

1 bay leaf

2 tablespoon fresh parsley -- chopped

1 1/4 teaspoon ground thyme

10 whole peppercorns

1 1/4 teaspoon fennel seed

2 pounds scallops

12 ounces mushrooms -- sliced

3 shallots -- chopped

1 1/4 cup butter

1 teaspoon lemon juice

1 1/4 cup all-purpose flour

1 cup light cream

2 egg yolks

1 1/2 teaspoon salt

3 tablespoon bread crumbs

Instructions:

Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns and

fennel; bri

g to a boil and simmer, uncovered for 20 minutes. Add scallops and

simmer 10 minutes. R

move scallops to a bowl. Strain stock and reduce over high heat to one

cup.

Saute sliced mushrooms and shallots in butter and lemon juice

until tender. Remove

mushrooms and shallots to bowl with scallops. Sprinkle flour over

butter. Cook and stir

one minute. Stir in reduced stock and 3/4 cup cream. Heat to boiling.

Beat egg yolk int

remaining cream and add to sauce. Bring to a boil and remove from

heat. Adjust seasoni

g.

Drain scallop/mushroom mixture and fold into half of cream sauce.

Butter six scall

p shells or shallow ramekins and place a tablespoon of sauce in each.

Divide scallop mi

ture equally between six dishes and top with remaining sauce. Sprinkle

with bread crumb

. Bake at 375 degrees for 10 minutes. Brown under broiler. Serve at

once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

1 1/2 Cups Dry White Wine Scallops,

(Reduced)

3 Tbls Shallots, Minced 2/3 Cup Heavy Cream

1 Bay Leaf 2 Egg Yolks, Lightly

1 Sprig Parsley Beaten

1/2 tsp Salt 2 tsp Lemon Juice

1 Pinch Black Pepper 1/2 tsp Salt

1 1/2 Lb Bay Scallops, Washed 1 Pinch White Pepper

1/2 Lb Mushrooms, Minced TOPPING:

1 1/2 Cups Water 1 1/4 Cups Soft White

Bread

Crumb

SAUCE: 1/3 Cup Gruyere, Grated Fine

4 Tbls Butter 1/4 Butter, Melted

5 Tbls Flour

3/4 Cup Cooking Liquid From

Simmer the wine, shallots, bay leaf, parsley, salt and pepper,

uncovered, in

a

large enamel or stainless saucepan, for 5 minutes.

Add the scallops, mushrooms and enough water to cover.

Cover.

Simmer until the scallops turn milky (3-4 minutes).

Drain.

Reserve the cooking liquid.

Set the scallops and mushrooms aside to cool.

Return the liquid, bay leaf and parsley to the saucepan.

Boil rapidly, uncovered, until the volume is reduced to the amount

indicated

in the ingredients list.

Slice the scallops 1/8" thick across the grain.

Prepare the sauce by melting the butter in a small saucepan.

Blend in the flour.

Strain the reduced cooking liquid.

Add along with the cream.

Heat, stirring constantly, until thickened and smooth.

Spoon a little of the hot sauce into the egg yolks.

Add the egg yolks to the pan.

Set over the lowest heat.

Cook, stirring, for 1 minute (do not allow the sauce to boil).

Mix in the lemon juice, salt and pepper.

Pour over the scallops and mushrooms.

Toss to mix.

Preheat the broiler.

Spoon the scallop mixture into individual scallop shells or au gratin

dishes.

Mix the topping ingredients.

Sprinkle topping equally over each portion.

Set on a large baking sheet.

Broil 4" to 5" from the heat until bubbly and dappled with brown (4-5

minutes).

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :75 minutes

Origin :Emeril Lagasse of Emeril's Restaurant, New Orleans

Ingredients:

2 tablespoon olive oil

1 clove garlic -- minced

1 1/2 onion -- diced small

1 green pepper -- diced small

1 red pepper -- diced small

1 tablespoon Creole seasoning

6 green onions -- sliced

3 corn on the cob -- boiled in crab boil

1 1/2 pounds lump crabmeat -- picked clean

2 2/3 cups all-purpose flour

1 cup very cold butter -- cut into 1" pieces

3 teaspoons salt

1 1/2 cup ice water

1 pint heavy cream

1 teaspoon white pepper

1 1/2 teaspoon garlic powder

parchment paper -- to line pastry pans

Instructions:

STEP ONE: Make Pie Dough--

Cut butter into 1-inch pieces. Sift flour and salt together into large

bowl. With pastr

blender or two butter knives, cut butter into flour until mixture has

the consistency

f coarse meal. Quickly blend in enough cold water so that the dough

will hold together

nough to gather up into a ball. Wrap in wax paper and chill at least

an hour, preferabl

overnight.

When the pie dough is ready, cut into four 5-inch and four 6-inch pie

crusts.

STEP TWO: Prepare the Corn and Crab Stuffing--

Preheat oven to 375 degrees. Saute 1/2 onion, 1/2 green and red

peppers, 3 sliced green

onions, and garlic in olive oil, add Creole seasoning and cool.

Place mixture in a bowl. Cut kernels off 1 cob; reserve cob and add

kernels to vegetabl

mixture. Toss vegetable mixture with 1 pound crab meat.

Spoon mixture onto center of four 5-inch crusts, drape 6-inch top

crusts over, and seal

edges. Bake at 375 degrees on parchment-covered baking pan for 20

minutes.

STEP THREE: Prepare the Sauce for Corn and Crab--

Cut kernels off of two ears of fresh corn. Place kernels in pan with

heavy cream and re

erved cob from Step Two.

Reduce by 1/2 and remove cob. Add 1/2 red and green peppers, 3 sliced

green onions, and

1/2 pound crab meat. Season with salt, pepper, and garlic powder and

simmer for 2 to 3

inutes.

STEP FOUR: Assembly and Serving--

Arrange pastries on four dishes and top with sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

List of Ingredients:

1 pound backfin crab meat

1/4 cup butter

1/4 teaspoon dry mustard

2 cups light cream

1 package frozen pastry shells (baked)

1 small can of sliced mushrooms

1/4 cup all-purpose flour

dash of cayenne pepper

1/2 cup Parmesan cheese

Add 1/4 cup butter to skillet; when melted, blend in flour and

seasonings. Stir in cream all at once. Cook, stirring constantly until

mixture thickens and comes to a boil. Add crab meat and mushrooms to

sauce. Heat through, about 2-3 minutes. Stir in Parmesan cheese, salt

and pepper to taste. Garnish with fresh parsley. Keep warm in chafing

dish over hot water. Serve in pastry shells or over hot parslied rice.

Makes 6 servings.

This recipe is credited to Mrs. Joyce Schaefer of Seaford, DE and was

the Second Place Senior Range Division Winner in the 1972 National

Hard Crab Derby in Crisfield, MD.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound crabmeat

3 hard-cooked egg yolks

1 teaspoon Dijon mustard

6 tablespoons butter

1/4 teaspoon cayenne pepper

3 tablespoons dry sherry

2 tablespoons chopped fresh parsley

1/2 cup whipping cream

1/2 cup thinly sliced green onions

1/2 cup dry bread crumbs

salt and freshly ground pepper -- to taste

Preheat the oven to 350°. Pick over the crabmeat and remove any shell

or cartilage, keeping the pieces of crab as big as possible. In a

bowl,

crumble the egg yolks with a fork. Add the mustard, 4 tablespoons of

the

butter, and the cayenne, and mash together to form a paste. Mash in

the

sherry and parsley. Mix in the cream and green onions. Stir in the

crabmeat.

Season with salt and pepper. Divide the mixture equally among six

greased

scallop shells or other individual baking dishes. Sprinkle with the

dried

bread crumbs and dot with the remaining butter. Bake for about 20

minutes

until bubbling hot and golden brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons butter -- divided

1/4 cup chopped onion

1/4 cup chopped celery

1 clove garlic -- minced

8 ounces crabmeat -- drained and flaked

1 1/4 cups seasoned bread crumbs -- divided

1/4 cup mayonnaise

1 egg -- lightly beaten

1 1/2 teaspoons Worcestershire sauce

1 teaspoon fresh lemon juice

1/8 teaspoon freshly ground pepper

1. In large skillet heat 1 tablespoon butter. Add onion, celery, and

garlic;

cook 3 minutes or until tender, stirring occasionally.

2. Remove skillet from heat. Stir in crabmeat, 3/4 cup bread crumbs,

mayonnaise, egg, Worcestershire sauce, lemon juice, and pepper.

3. Shape crabmeat mixture into 4 patties; coat with remaining 1/2 cup

bread

crumbs, pressing crumbs onto each patty.

4. In same large skillet over medium heat, melt remaining 4

tablespoons

butter. Cook patties in butter 8 to 9 minutes or until golden brown on

both

sides.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Can be prepared in 45 minutes or less.

1 large egg

3 tablespoons mayonnaise

1 1/2 teaspoons English-style dry mustard, or to taste

1/4 cup chopped drained bottled pimiento

3 tablespoons minced fresh parsley leaves

3 teaspoon Old Bay Seasoning (available at fish markets and some

supermarkets)

1 teaspoon Worcestershire sauce

2 dashes of Texas Pete Hot Sauce, or to taste

1/4 teaspoon Freshly Ground black pepper, or to taste

1/4 teaspoon salt

1 pound backfin or lump crab meat, picked over

3/4 cup finely crushed Saltines (about 20 crackers)

2 tablespoons Canola oil

1 tablespoon butter

lemon wedges as an accompaniment

In a large bowl whisk together the egg, the mayonnaise, the mustard,

the

pimiento, the parsley, the Old Bay Seasoning, the Worcestershire

sauce,

Texas Pete, the pepper, and the salt, add the crab meat and 1/4 cup of

the Saltines, and toss the mixture gently. Spread the remaining 1/2

cup

Saltines on a plate, form the crab mixture with a 1/3-cup measure

gently

into eight 3/4-inch-thick patties, and coat the top and bottoms of

each

patty carefully with the Saltines, transferring the crab cakes as they

are formed to a sheet of wax paper. In a large skillet heat the oil

and

the butter

over moderately high heat until the foam subsides and in the fat sauté

the crab cakes, in batches if necessary, for 1 to 2 minutes on each

side, or until they are golden, transferring them as they are cooked

to

a heated platter. Serve the crab cakes with the lemon wedges.

--

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare :30 minutes

Origin :Michael A. Even, of O'Malley's on the Green, Anchorage, AK

Ingredients:

1 pound dungeness crab -- squeeze-dried

3 3/4 cup bread crumbs

1 pinch salt -- to taste

1 pinch black pepper -- to taste

1 1/4 cup celery -- minced

1 1/4 onion -- minced

2 teaspoons curry powder

2 eggs

1 1/2 lemon -- juice only

1 dash Worcestershire sauce

1 dash Tabasco sauce

1 1/2 tablespoon olive oil

1 clove garlic

1 1/2 cup mayonnaise

1 1/2 cup sour cream

1 tablespoon frozen orange juice concentrate -- undil

1 tablespoon sugar

1 tablespoon lemon juice

1 tablespoon chutney

Instructions:

STEP ONE:

Blend the crab meat in a food processor at medium speed. Mix in the

bread crumbs, salt

nd pepper, celery, onion, 1 teaspoon of curry, eggs, lemon juice,

Worcestershire sauce,

and Tabasco. Divide the mixture into 12 portions and cook in a skillet

on medium heat.

STEP TWO:

To make the sauce, saute the garlic lightly in the olive oil, taking

care not to burn t

e garlic. Add the curry powder and blend in a food processor until

smooth. Stir in the

ayonnaise, sour cream, orange juice concentrate, sugar, lemon juice, 1

teaspoon of curr

, and chutney and spoon over the crab cakes before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

Preparation time: 25 minutes

Cooking time: 12 minutes

Crab cakes:

1/2 cup olive oil

1/2 each, finely diced: red bell pepper, green bell pepper 1 pound

best-quality lump crab meat

2 large eggs, beaten

About 1 1/2 cups coarse ground homemade bread crumbs Salt, freshly

ground

pepper

Cilantro butter sauce:

1 cup dry white wine

1 shallot, minced

1 cup whipping cream

1 cup (2 sticks) unsalted butter, softened

1/2 cup chopped fresh cilantro

Garnish:

Chopped tomato

Cilantro sprigs

>From Dominique Fortin of the Gazebo in Boca Raton, Fla.

1. Heat 1/4 cup of the oil in a large skillet; cook red and green

peppers in

the oil until tender, 3 to 4 minutes. Remove from skillet with a

slotted

spoon. Cool.

2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread

crumbs

in a large bowl. Season with salt and pepper. Using wet hands, shape

crab

mixture into 8 equal-size cakes. Place on a wax paper-lined plate and

chill

up to several hours.

3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all

sides.

Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add crab

cakes in

a single layer. Cook until nicely browned on bottom, about 2 minutes.

Carefully turn cakes over and then place in oven. Bake until golden on

all

sides, 10 to 12 minutes.

4. Meanwhile, for sauce, boil wine with shallot in a medium

non-reactive

saucepan until reduced to 1/3 cup. Stir in cream and boil until

reduced by

about half. Working over very low heat, whisk in the butter, 1

tablespoon at

a time, until sauce is light and thick. Do not allow sauce to boil at

any t

ime or it will separate. Strain sauce through a fine wire mesh

strainer into

a warm bowl. Stir in cilantro, salt and pepper. Keep warm by covering

tightly

with plastic wrap and then placing bowl in a pan of warm water.

5. To serve, pour a few tablespoons of the sauce onto a warm serving

plate.

Top with a crab cake. Garnish with chopped tomato and cilantro sprig.

Serve

immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Emile Labrousse of 1001 Nob Hill Restaurant, San Francisco

Ingredients:

2 large eggs

1 cup flour

1 cup whole milk

1 teaspoon fresh thyme -- chopped

1 scallion -- minced

1 tablespoon fresh parsley -- chopped

1 dash Tabasco sauce

16 ounces dungeness crab meat -- cooked

1 pinch salt -- to taste

1 pinch black pepper -- to taste

2 teaspoons double-acting baking powder

7 ounces clarified butter

1 cup beurre blanc -- See Recipe

1 1/4 cup red, yellow, and green bell peppers -- j

1 tablespoon fresh chives -- minced

4 teaspoons capers

Instructions:

STEP ONE: Making the Batter--

Using a small whisk, combine the flour with the eggs and milk. Strain

through a fine st

ainer to remove any lumps. Add the following ingredients: thyme,

scallion, parsley, and

Tabasco. Season with salt and pepper. Mix well.

CHEF'S NOTE: Batter can be made a few hours in advance up to this

point. Cover and keep

under refrigeration, until ready to use.

Just before cooking the crab cakes, add crab meat and baking powder to

the batter, comb

ning gently, using a wooden spoon.

STEP TWO: Cooking the Crab Cakes--

Heat two ounces of clarified butter in a large frying pan, at medium

heat. Using a two-

unce ladle, make a batch of three cakes. Fry gently on one side for

two minutes, turn o

er and cook another two minutes. Keep cakes warm, while cooking the

various batches.

STEP THREE: Serving the Cakes--

Spread 1/4 cup warm Beurre Blanc on each plate, arrange three cakes

per serving and top

off with the julienned peppers and chives. Sprinkle some capers around

the cakes and se

ve.

NOTE: To prepare the Beurre Blanc, see the recipe included in this

cookbook.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 servings

-------------------------CRAB LOUIS------------------------------

2 cup Salad greens torn into

Bite size pieces

7 oz Crabmeat chunks

2 ea Tomatoes, quartered

2 ea Eggs, hard boiled, quartered

Olives, ripe or green

Louis dressing

-----------------------LOUIS DRESSING----------------------------

1/4 cup Chili sauce

2 Tbsp Chili sauce

1/2 tsp Onion, fresh minced

1/8 tsp Worchestershire sauce

1/4 cup Mayonnaise

1/4 tsp Sugar

Salt to taste

Crab Louis: Arrange chilled salad greens in individual salad bowls.

Top with chilled crabmeat, tomatoes, eggs, and olives. Pour Louis

Dressing over salad.

Louis Dressing: Mix ingredients. Refrigerate 30 minutes before

pouring over Crab Louis.

>From : Jj Judkins

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound mushrooms

1/4 cup finely chopped celery

2 tablespoons finely chopped onion

2 tablespoons finely chopped red bell pepper

1/2 pound crabmeat

2 cups crushed oyster crackers

1/2 cup shredded Cheddar cheese

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay seasoning

1/4 teaspoon freshly ground pepper

1/4 teaspoon salt

1 egg

1/2 cup water

6 slices white Cheddar cheese

Preheat oven to 400°. Saute celery, onion, and bell pepper in butter

for two minutes, transfer to a plate and cool in the refrigerator.

While

vegetables cool, wash mushrooms and remove stems. Set caps to the side

and

finely chop half of the stems. Discard the other half of the stems or

use

elsewhere. Combine the sauteed vegetables, chopped mushroom stems,

crabmeat,

crushed crackers, shredded Cheddar, garlic powder, Old Bay Seasoning,

pepper, salt, egg, and water; mix well. Place mushroom caps in

individual

buttered casseroles or baking dishes (about 6 caps each). Spoon 1

teaspoon

stuffing into each mushroom. Cover with sliced cheese. Bake in oven

for

12-15 minutes until cheese is lightly browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound crabmeat

1/4 cup seasoned bread crumbs

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped onion

2 eggs -- beaten

1 pound mushrooms

1/4 cup Parmesan cheese

1/4 teaspoon cayenne pepper

1/4 teaspoon white pepper

1/4 teaspoon Old Bay seasoning

Combine crabmeat, bread crumbs, onion, parsley, cayenne, white pepper,

and Old Bay. Blend well. Add eggs; mix well. Fill mushrooms. Arrange

in a

lightly oiled casserole dish. Cover with Parmesan cheese. Bake at 350°

until

brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup crabmeat

1 tablespoon bread crumbs

1 tablespoon minced onion

1 tablespoon Parmesan cheese

1 tablespoon salt

2 tablespoons minced fresh parsley

12 large mushrooms

1 egg -- beaten

hot pepper sauce -- to taste

Remove stems from mushrooms to form caps. Finely chop stems and set

aside. In a bowl, mix crabmeat, bread crumbs, onions, cheese, salt,

parsley,

and chopped mushrooms stems. Add beaten egg and hot pepper sauce.

Stuff

mixture into mushrooms caps. Bake at 300° until tender, 15 to 30

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 green onions with tops, chopped

1/2 cup green pepper, chopped

1/2 cup fresh musrhooms, sliced

2 tablespoons white wine

1/4 pound crab meat

1 pound fresh sole fillets

1 1/2 tablespoons fresh lemon juice

1/2 cup chicken broth

2 tablespoons cream cornstarch

1/4 cup cream or milk

In medium saucepan, saute onions, green pepper and mushrooms in wine

until

tender; drain. Add crab meat and toss. Lay sole flat; spread crab

filling

over each fillet. Roll and secure with toothpicks. Pour lemon juice

and 2

tablespoons chicken broth over sale. Bake at 350ºF for 10 to 12

minutes or

until fish flakes when tested with a fork. Transfer to a serving

plate and

cover to keep warm. In a small bowl, combine cream cornstarch and the

remaining chicken broth; mix well. Pour excess liquid from fish into

a

saucepan; bring to a boil. Gradually add cornstarch mixture, stirring

constantly until thickened. Remove from heat and stir in cream. Pour

sauce

over sole. Serve immediately.

Makes 4 to 6 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Pittsburgh Post Gazette

Serving Size : 4 Preparation Time :0:00

Categories : Fish And Seafood

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh lump crabmeat

1 egg

1 Tablespoon Dijon mustard -- optional

2 Tablespoons flour -- more for dredging

2 tablespoons extra virgin olive oil

4 tablespoons butter

Lemon wedges

Salt and freshly ground black pepper

Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons

flour.

Cover; and put in freezer for 5 minutes. Shape mixture into 4

hamburger-shaped patties. Line plate with plastic wrap, and put crab

cakes

on it. Cover with more plastic wrap, and refrigerate for about 30

minutes

(or as long as 1 day), or freeze for 15 minutes.

Put flour for dredging in a bowl. Combine oil and butter in 12-inch

skillet,

and turn heat to medium. When butter melts and its foam subsides,

gently

dredge a crab cake in flour. Gently tap off excess flour; and add crab

cake

to pan; repeat with remaining crab cakes, and then turn heat to

medium-high.

Cook, rotating cakes in pan as necessary to brown first side, 5 to 8

minutes. Turn and brown other side (it will take slightly less time).

Serve hot, with lemon wedges.

Makes 4.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

3 T Butter

3 T Flour

2 c Cream

1/2 c Sherry

1 T Salt

1/8 T Pepper

1/3 c Parmesan cheese

Tabasco sauce

4 Egg; hard cooked; chopped

1 lb Artichoke bottoms

2 c Crab meat

1/2 c Seasoned bread crumbs

Make a white sauce by melting the butter in a pan. Stir in the flour

and gradually add cream and sherry, stirring constantly. Season with

salt, pepper, cheese and tabasco. Gently fold eggs, artichoke

bottoms and crabmeat. Pour into 1-1/2 quart casserole and top with

bread crumbs. Bake at 350 F. for 30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 pound Smith Island deluxe crab meat

2 pounds shrimp, steamed, shelled, and deveined

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 teaspoon prepared mustard

1 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

2 tablespoons dry sherry

1 teaspoon onion flakes

1 teaspoon parsley flakes

salt and pepper to taste

1 cup medium sharp cheese, grated

Melt butter over low flame. Add flour to form a paste. Slowly stir in

milk

to make white sauce. Combine remaining ingredients, except cheese,

shrimp,

and crab meat, and add to white sauce. Fold in shrimp and crab meat.

Pour

into a casserole dish, top with cheese and bake at 350 degrees for 25

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound mushrooms

1/2 cup dry white wine

1/2 teaspoon dry mustard

1/4 teaspoon dried tarragon

6 tablespoons butter

2 tablespoons flour

1/2 cup milk

1/8 teaspoon hot pepper sauce

1 pound crabmeat

salt and freshly ground pepper -- to taste

3/4 cup bread crumbs

Saute mushrooms in 2 tablespoons butter. In a saucepan, melt 2

tablespoons butter; blend in flour. Stir in milk, wine, mustard,

tarragon,

salt, and pepper. Cook until thickened; add crabmeat and mushrooms.

Place in

casserole dish; sprinkle top with bread crumbs and dot with remaining

butter. Bake, uncovered, at 350° for 30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 1/3 cups milk

1/2 teaspoon salt

1/8 teaspoon white pepper

12 ounces frozen crabmeat

--thawed and drained

1/4 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/4 cup soft breadcrumbs

1/4 teaspoon paprika

hot cooked rice

Melt butter in heavy saucepan over low heat; add flour, stirring until

smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook

over

medium heat, stirring constantly, until thickened and bubbly. Stir in

salt

and pepper; stir in crabmeat. Spoon seafood mix into lightly greased 1

1/2

quart casserole. Bake at 3500F for 15 minutes. Combine cheeses, bread

crumbs, and paprika, stirring well. Sprinkle over crabmeat mix, and

bake an

additional 3 minutes or until cheeses melt. Serve over rice.

Microwave Directions: Place butter in a 1-quart glass measure.

Microwave at

HIGH for 45 seconds or until melted. Add flour, stirring until smooth.

Gradually add milk, stirring well. Microwave at HIGH for 4 to 5

minutes or

until thickened and bubbly, stirring after 2 minutes, then at 1-minute

intervals. Stir in salt and pepper; stir in crabmeat. Spoon seafood

mixture

into a lightly greased 1 1/2 quart casserole. Microwave at HIGH for 4

to 5

minutes or until thoroughly heated. Combine cheeses, breadcrumbs, and

paprika, stirring well. Sprinkle over crabmeat mixture; cover and let

stand

2 minutes or until cheese melt. Serve over rice.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 2 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 jumbo raw shrimp

2 tablespoons chopped fresh parsley

1 cup bread crumbs

6 tablespoons butter -- melted

1/4 cup flaked crabmeat

1/4 cup dry sherry

1/4 cup chopped almonds

salt and freshly ground pepper

Remove shell from shrimp up to tail. Cut shrimp down to the back

leaving in butterfly fashion. Remove large vein. Place in baking dish.

Combine parsley, bread crumbs, butter, crabmeat, sherry, and almonds;

season

with salt and pepper. Place stuffing in each shrimp cavity. Bake in

preheated 350° oven for 20 minutes or until tails curl up and shrimp

meat is

bright white. Serve with drawn butter and lemon wedges.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

6 tablespoon margarine

1 1/2 pound mushrooms -- sliced

1 cup celery -- diced

1 1/2 cup yellow onions -- diced

1 1/2 cup all-purpose flour

1 1/2 cups chicken broth

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

16 ounces salmon, canned

1 cup sour cream

1 tablespoon pimientos -- chopped

1 tablespoon fresh parsley -- chopped

12 crepes -- *see note

1 cup Swiss cheese -- shredded

lemon wedges -- for garnish

Instructions:

* You can buy crepes already prepared or make your own from the "Basic

Crepe Recipe" in

this cookbook.

1. Melt margarine in skillet; add fresh sliced mushrooms and

saute about 2 minutes

Add the onion and celery and continue to saute for 3-4 minutes

longer. Blend in the fl

ur and cook, stirring constantly, for 1-2 more minutes.

2. Add the chicken broth, lemon juice and Worcestershire sauce.

Cook over low heat

stirring constantly, until mixture thickens.

3. Blend in the flaked salmon, sour cream, pimientos and parsley.

Heat 1 minute.

4. Place 1/4 cup filling on each of the crepes. Roll crepes and

place seam side do

n in greased baking pan in single layer. Spoon remaining filling over

crepes; sprinkle

ith Swiss cheese and bake in preheated 350-degree oven 20 minutes or

until hot and chee

e is melted.

5. Place under broiler for 2 minutes to brown cheese. Serve

immediately with lemon

wedges.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 3 Servings

1 lb Fish Fillets 1 Tbls Cooking Oil

1 Cup Flour 1 Cup Flat Beer

1 tsp Baking Powder 1/4 Cup Flour

1 tsp Salt

Thaw the fish if frozen.

Pat dry with paper towels.

Combine the first measure of flour, baking powder and salt in a medium

size

bowl.

Form a well in the center.

Pour in the cooking oil and beer.

Stir until smooth.

Cut the fish fillets crosswise into 2"-3" wide strips.

Place the second measure of flour in a shallow dish.

Roll the fish in the flour.

Dip the fish into the batter.

Deep fry until golden (1 1/2 minutes per side).

Drain.

Serve hot.

Tartar Sauce

Yields 1 Cup

3/4 Cup Mayonnaise 3/4 tsp Worcestershire

Sauce

2/3 Cup Sweet Pickle Relish 1 1/2 tsp Dry Parsley,

Minced

1 1/2 tsp Instant Minced Onion

Combine the ingredients in a small bowl.

Blend thoroughly.

Cover.

Refrigerate for at least one hour to allow the flavors to blend.

Seafood Cocktail Sauce

Yields 1 Cup

1 Cup Catsup 10 Dashes Tabasco Sauce

4 Tbls Horseradish 10 Dashes Worcestershire

Sauce

1 Lemon, Juice Only

- White Pepper

Combine the ingredients.

Blend thoroughly.

Chill before use.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Clean, wash and dry fish thoroughly with towel. Dip in beaten

eggs.

Salt and pepper fish and roll in commercial potato flakes. Fry

in butter and sprinkle both sides with a few drops of lemon

juice.

Be careful not to add too much lemon. The fish will flake when

done. Small trout are especially good with this recipe, but any

fish or fish fillet will do.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 Servings

6.00 Halibut filets or any firm

-white fish cut 3/4" thick

0.50 c Mayonnaise

0.25 c Lemon juice

1.50 ts Horseradish

0.50 c Grated Swiss cheese

0.33 c Grated Parmesan cheese

2.00 tb Minced onion

1.00 ds Hot pepper sauce

White pepper to taste

0.50 ts Garlic salt

0.67 c Idahoan Mashed Potatoes (dry

-flakes)

Preheat oven to 450. Cover broiler pan with aluminum foil

and grease

well. In med bowl mix mayonnaise, lemon juice,

horserradish, Swiss

cheese, Parmesan cheese, onion, hot pepper sauce and

garlic salt. Add

white pepper to taste. Fold in potato flakes and mix

well. Spread

mixture evenly over fish filets. Place filets on brolier

pan. Reduce

oven temperture to 400; bake for 10-15 mins. Turn oven to

broil and

cook until tops are golden brown. Fish flakes when done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe Courtesy of Emeril Lagasse

For the sauce:

1/4 cup minced shallots

1 cup Herbsaint liqueur

1/4 cup heavy cream

Salt

Cayenne pepper

1 1/2 sticks cold butter, cut into pieces

1/4 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

2 pounds smoked salmon, thinly sliced

1 pound Brie, thinly sliced

12 medium crepes

2 cups fresh spinach leaves, washed and patted dry

In a saucepan, over medium heat, combine the shallots and

Herbsaint. Season with salt and cayenne. Bring the mixture to

a boil. Reduce the heat to medium low and simmer until the

mixture reduces by half. Add the cream and continue to cook

for 2 minutes. Remove from the heat and whisk in the butter, a

couple of pieces at a time. Season with the hot sauce and

Worcestershire. Strain through a fine-mesh sieve and keep hot.

Place a couple of slices each of the salmon and cheese over

the bottom of each crepe. Roll each crepe up tightly. Place in

a buttered casserole dish and bake in a preheated 350 degree

oven for about 4 to 6 minutes, or until the cheese starts to

melt.

Fry the spinach until crispy, about 1 minute. Remove and drain

on paper towels. Season with salt. To serve, spoon the sauce

in the center of each plate. Lay a couple of the crepes in the

center of sauce. Garnish with some of the fried spinach.

Yield: 4 servings

Difficulty: Medium

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound crabmeat

2 tablespoons chopped parsley

2 tablespoons onion, chopped fine (optional)

2 teaspoons mustard

1 tablespoon Worcestershire

1 tablespoon water

1 egg

1 cup mayonnaise

1/2 cup sherry

dash Tabasco

buttered bread crumbs

Mix all ingredients. Put in small greased custard cups, crab

shells, or casserole. Top with buttered bread crumbs which have

been made by adding crumbs to melted butter. Bake at 350 degrees

F. until light brown.

[NOTE: If you decide to use onions in this mix, I suggest using

the Vidalia onion whenever available. This sweet, mild onion

gives a complimentary flavor to the deviled crab without it being

overpowering. If Vidalia onions are not available, substitute any

mild white onion.]

[Source: "The Gasparilla Cookbook" by The Junior League of Tampa:

Hillsborough Printing Company; LCCCN A-543-997]

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 cups crabmeat

1/4 teaspoon mace

1/4 teaspoon mustard

1/4 teaspoon powdered cloves

1 tablespoon melted butter

1 beaten egg yolk

1/2 cup sherry

salt and pepper to taste

1 egg white beaten stiff

cracker crumbs

Flake crabmeat in 3. mixing bowl and season with mace, mustard

and cloves. Stir in melted butter, beaten egg yolk, sherry, salt

and pepper. Fold in stiffly beaten egg white. Turn the crab

mixture into six buttered individual ramekins and sprinkle with

cracker crumbs. Bake in a moderate oven (350 degrees F.) for 30

minutes until mixture is heated through and topping is brown.

[NOTE: Try using Ritz crackers (or some other similar brand)

instead of standard crackers in this recipe.]

[Source: "The Gasparilla Cookbook" by The Junior League of Tampa:

Hillsborough Printing Company; LCCCN A-543-997]

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

10 ounces crab meat -- canned

2 hard-boiled eggs

3 tablespoon margarine -- melted

2 eggs -- separated

1 1/4 teaspoon salt

1 1/8 teaspoon mustard

2 tablespoon vinegar

1 dash cayenne pepper -- to taste

soft bread crumbs

Instructions:

1. Drain crab; remove any cartilage.

2. Chop hard-cooked egg whites; mash egg yolks. Combine mashed

yolks with margarin

, 1/4 cup boiling water, salt, mustard, vinegar and cayenne pepper.

Mix well. Stir in c

ab and chopped egg whites.

3. Beat egg whites until soft peaks form; fold into crab mixture.

4. Place in greased shells or ramekins; cover with bread crumbs.

Bake in preheated

350-degree oven until firm and crumbs are brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 1/2 lbs. shrimp,

peeled

6 red jalapeno chiles, stems and seeds removed, minced

small onion, finely chopped

1 clove garlic, minced

2 tbs. olive oil

2 small tomatoes, peeled and chopped

1/3 cup tequila

1 tsp. fresh basil, minced

1 tbs. fresh cilantro, minced

Flour for dredging

3 tbs. vegetable oil

2 tsp. cornstarch mixed with 1/4 cup water.

Saute the chiles, onion, and garlic in the oil until

soft, then add the tomatoes, tequila, basil, and

cilantro and simmer covered for 30 minutes to

make a sauce.

Dredge the shrimp in the flour and shake off any

excess. In another pan, saute the shrimp in the

oil until golden brown. Remove and keep warm.

Stir the cornstarch and water mixture into the

sauce and heat until it becomes slightly

thickened. Simmer for 5 minutes. Add the shrimp

and continue heating for several more minutes or

until the shrimp are hot.

Serves 6.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 12 servings

1 lb Crab meat

Salt; to taste

Pepper; to taste

1 Egg

1/4 lb Butter

1 T Lemon juice

1 Egg; hard boiled

1 T Worcestershire sauce

Bread crumbs

Put crab meat in a bowl and season to taste with salt and pepper. Add

slightly beaten egg, melted butter, lemon juice, cut-up hard-boiled

egg, and Worcester sauce. Then add just enough soft bread crumbs to

make it into cakes (2 or 3 slices of bread). Pan-fry the cakes a

golden brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 box of macaroni and cheese

4 tbsps. margarine (half a stick)

1/4 cup milk

1 can cream of celery (or any "cream of"soup)

1 can (6 oz.) tuna fish- drained

Fill medium saucepan about halfway with water. Bring to a boil. Add

macaroni from box and reduce heat. Cook noodles until tender. Drain.

Return to saucepan and over low heat add margarine, milk, and cheese

mix. Mix thoroughly. Add entire can of cream of celery (do not add

water!!!) and entire can of tuna. Mix thoroughly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Locke-Ober, Boston, MA

Ingredients:

2 pounds sole fillets -- cut in 4 oz. pieces

8 jumbo shrimp -- peeled, raw

8 oysters -- shucked

12 mushroom caps

2 cups fish stock -- See Recipe

1 cup dry white wine

3 shallots -- chopped fine

1 1/4 cup fresh lemon juice

1 dash salt -- to taste

1 dash black pepper -- to taste

4 ounces butter -- for the roux

1 1/2 cup flour -- for the roux

2 cups Locke-Ober cream sauce -- See Recipe

2 egg yolks -- beaten

1 1/2 cup unsweetened whipped cream

Instructions:

STEP ONE:

Fold sole fillets in half and place in a baking dish with shrimp,

oysters, and mushroom

. Cover with stock, white wine, shallots, and lemon juice. Sprinkle

with salt and peppe

, cover with oiled paper, and poach in a 350-degree F oven for 20

minutes.

STEP TWO:

Remove sole fillets and keep them hot in an ovenproof casserole. Top

with mushroom caps

Reduce stock in which fish was poached to 1/2 the original volume,

add roux to thicken

and simmer for five minutes, blending smooth with a whisk.

STEP THREE:

Add Cream Sauce (see recipe for "Locke-Ober Cream Sauce" in this

cookbook) and egg yolk

and bring to a boil. Remove from heat and gently fold in whipped

cream. Strain sauce o

er top of fish and glaze in the oven until golden brown.

Serve hot, with fleurons (small pastry decorations).

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 serving

4 Bluefish fillet, 4 oz

1 pt Wine, dry Chablis'

1 c Shallots; finely chopped

1/2 c Parsley; finely chopped

1/2 pt Heavy cream

1 T Lemon juice

2 Egg yolks; beaten

Salt & white pepper

Place fillets in a buttered baking dish, sprinkle with shallots and

parsley. Pour on the wine, dust with salt and pepper and bring to a

boil. Cover the dish with oiled, waxed paper (or foil) and place in

preheated 350 degree oven. Cook for 15 minutes. Now drain the juice

from the baking dish into a saucepan, add the cream, the lemon juice,

the beaten egg yolks and continue to stir this over the flame until

it has reduced to thick consistency. Pour this over the fillets,

which you have kept hot in a baking dish, and serve very hot.

Also for: Any tasty fish. Recipe date: 11/29/87

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 head romaine lettuce

1 1/2 pounds fish fillets -- * see note

1 cup fresh parsley -- finely chopped

1 cup chopped onions

1 carrot -- grated

1 1/2 cup white wine

black pepper -- to taste

Instructions:

* Use sole, flounder, or red snapper for this recipe. You will need 2

fillets of 3/4 po

nd each, and about 3/4-inch thick.

1. Remove and wash 8-10 large leaves from the romaine lettuce or

use other green l

ttuce leaves. Line the bottom and sides of a baking dish with leaves,

allowing the leav

s to hang over edge of dish.

2. Place 1 fillet into dish; cover with onion, carrot and parsley

or chervil. Spri

kle with black pepper. Place the second fillet on top of the first.

Fold the ends of th

lettuce leaves over top fillet. Add wine to the dish.

3. Cover dish tightly with foil and bake for 15 minutes in

preheated 400-degree ov

n.

4. Remove foil, fold back the lettuce leaves and serve

immediately. Serve the lett

ce leaves also if you wish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1/4 c Butter, unsalted

1 md Onion, coarsely chopped

1 1/2 ea Carrots ***

3 ea Celery ***

2 sm Leeks ***

6 ea Parsley stems

2 ea Garlic, cloves, crushed,

-- peeled

2 ea Bay leaves

1/2 ts Juniper, berries

1 lg Tomato, cut into wedges

3 lb Bones, fish, and trimmings

1 c Wine, white, dry

6 c Water, cold (approximately)

1/4 ts Salt (or to taste)

4 ea Clams

8 ea Oysters, shucked

1 oz Mung bean threads **

8 ea Radicchio leaves

1/4 ts Saffron threads

** Soak the mung bean threads (also called cellophane noodles) in

hot water for twenty minutes. Drain, and cut into 2-inch lengths.

Set aside.

*** Split the carrots, celery and leeks lengthwise in half. Clean,

peel, and slice the vegetables into 1/2-inch-thick slices.

Melt the butter in a stockpot over medium-high heat. Add the

onions, carrots, leeks, parsley, garlic, bay leaves and juniper

berries, tossing the mixture well to coat with butter. When the

vegetables begin to sizzle, reduce the heat to medium low and cover.

Cook, covered, stirring occasionally, about 10 minutes.

Add the tomato to the stockpot and stir for 1 minute. Add the

fish bones and trimmings and white wine. Cook this mixture for 5

minutes, stirring occasionally. Add cold water to cover and raise

heat to medium high. Bring to a boil, skimming all of the froth

from the surface as it forms. Immediately lower heat and simmer

gently, uncovered, for 35 to 40 minutes. Strain the mixture,

pressing the solids firmly to extract all liquid. Discard the

solids. Add salt to taste.

Heat 4 cups fish broth in a saucepan. Steam clams separately in

small amount of broth just until shells open, removing each shell as

it opens. Transfer to 4 warm soup bowls; strain clam broth into warm

fish broth, avoiding any grit at the bottom.

Add oysters to fish broth and cook gently over low heat,

uncovered, just until edges curl, about 1 minute. Place 2 oysters in

each bowl. Ladle warm broth into bowls and add 2 tablespoons mung

bean threads. Add radicchio leaves and saffron and serve.

Source: New York's Master Chefs, Bon Appetit Magazine

: Written by Richard Sax, Photographs by Nancy McFarland

: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1 lb Fish, cod

1 ea Egg

3 md Potatoes

1/4 c Milk; hot

1/2 ts Pickling spices

Bread crumbs; or matzo meal

Boil fish, potatoes, and spices until potatoes are

soft. Remove spices, mash potatoes, add hot milk and

beat until light and fluffy. Add flaked fish and well

beaten egg. Chill thoroughly, form into cakes, dip in

bread crumbs (or matzo meal) and chill again. Fry in

shortening (or Passover approved oil).

From Jean Chaitin, "Secrets of Bergen Kitchens"

1947) 1947 cookbook from the Sisterhood of the Jewish

Community Center of Teaneck, N.J., posted by

DonW1948@aol.com

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 1 servings

1 lb Fish, haldock

1 1/2 c Potatoes; mashed

1 ts Mustard, prepared

Salt; to taste

Pepper, black; to taste

1 tb Onion; finely chopped

Lemon Juice

1 ea Egg, beaten

For every cup of haldock, add mashed potatoes,

mustard, salt and pepper, onions and a little lemon

juice. Mix all with a little beaten egg and form into

cakes. Dip in remaining egg and coat with crumbs.

Refrigerate uncovered until firm, then fry or bake.

Source: "The Yankee Kitchen" 03-24-93 (#3) [Meg],

posted by DonW1948@aol.com

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Deep Fry Cookery - Mable Hoffman

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fish fillets

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

1 egg -- slightly beaten

1/3 cup milk

1/3 cup all-purpose flour

Cut fish into serving sized pieces, and pat dry on paper towels and

season with

salt and pepper. In a small bowl combine egg, milk and 1/3 cup flour

and mix

into a batter. Place 1/4 cup flour in a shallow dish. Dredge fish in

flour, then

into batter. Drop into hot oil and fry until golden, about 3 minutes.

Serve

hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare : minutes

Origin :Cooking Light magazine

Ingredients:

1 CUP seeded, diced unpeeled tomato

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

2 tablespoon canned chopped grean chiles

2 tablespoon minced fresh cilantro

1 tablespoon minced fresh onion

1/4 teaspoon salt

1 tablespoon balsamic vinegar

3 tablespoon fresh lime jiuce, divided

4 piece 4 oz prouper or perch filets, 1 inch thick

Instructions:

Combine first 8 ingredients, and 2 tablespoons lime juice in bowl;

stir well. Let stand 1 hour.

Place fish fillets in an 11 x 7 x 2 inch baking dish. Drizzle

remaining tablespoon lime juice over fish fillets.

Cover with wax paper; microwave at MEDIUM HIGH (70%) 8 to 9 minutes or

until fish flakes easily when tested with a fork, rotating dish a

quarter-turn after 3 minutes.

Let stand, covered, 5 minutes. Serve fish with salsa.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

4 1/2 lb Orange Roughy Fillets 10 oz Frozen Spinach,

Thawed

2 Tbls Butter 2 Tbls Olive Oil

1/4 Cup Onion, Chopped 1 tsp Garlic, Minced

1/3 Cup Parmesan, Grated 2 Tbls Lemon Juice

1/4 tsp Salt Paprika

1/4 tsp White Pepper Lemon Wedges

Tabasco Sauce

Preheat oven to 400 degrees.

Place fillets in a shallow baking dish and set aside.

Saute the onion in butter in a skillet until softened.

Combine with the cheese, salt, pepper and tabasco .

Rinse the sphinach and squeeze dry.

Add the to cheese mixture.

Place an equal amount of the spinach mixture crossways on each fillet.

Roll the fillet over so as to tuck the spinach inside.

Stir the garlic into the olive oil and heat.

Brush the garlic oil over the fillets, sprinkle with lemon juice and

dust with

paprika.

Bake for 15 to 20 minutes or until the fish just flakes.

Serve at once.

Garnish with lemon wedges.

Goes well with sliced tomatoes, rice pilaf or a mixed green salad.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound fish fillets

2 tablespoon margarine -- not diet

1 1/4 cup lemon juice

1 tablespoon fresh parsley -- chopped

1 teaspoon fresh dill weed

1 teaspoon salt

1 1/4 teaspoon black pepper

1 1/4 teaspoon paprika

1 onion -- thinly sliced

Instructions:

Use heavy aluminum foil cut into large squares. Place equal portions

of the fish f

llets on each piece of foil.

In a saucepan, melt margarine. Add lemon juice, parsley, dill,

salt and pepper. St

r to blend well. Pour this mixture over the fish, sprinkle with

paprika, and top with t

e onion slices which have been separated into rings. Fold the foil

around the mixture a

d seal using a drugstore fold or other method of sealing tightly.

Leave a little space

or the food to expand while cooking.

Place on hot grill and grill for 5-7 minutes per side. Fish

should flake easily wh

n done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb. claw crab meat

1 cup mashed potatoes

1 egg, beaten

1/2 teaspoon salt

dash pepper

dash onion salt

Combine all ingredients. Shape into 12 cakes. Place

cakes in a heavy frying pan which contains about 1/8 inch of fat, hot

but not smoking. Fry at moderate heat. When cakes are brown on one

side carefully turn and brown the other. Cooking time approximately 5

to 8 minutes. Drian on absobent paper. serves 6.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 dozen large male hard crabs, washed and scrubbed in water, with

legs, back shells, and innards removed

1 pound Smith Island deluxe crab meat

1 scant cup flour

1 scant cup milk

1 teaspoon salt

1 teaspoon celery seed

2 teaspoons parsley

1 egg

1 teaspoon Old Bay seasoning

1 tablespooon vegetable oil

enough vegetable oil for deep frying

Combine all ingredients except crabs, crab meat, and vegetable oil, to

make a batter. Stir one tablespoon of vegetable oil into the batter.

Fill crab crevices, where innards were removed, with crab meat and

press the crab meat firmly into the crevice to secure. Holding each

stuffed crab with tongs, dip into batter, then place in the deep fry

filled with very hot vegetable oil. Completely cover the crab and fry

individually for seven minutes or until golden.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 cups (4 ears) fresh corn, cut from cob

1-1/4 cups soft bread crumbs

1 cup fresh or frozen oysters, drained

1 egg, beaten

1-1/4 teaspoons salt

1 teaspoon whole celery seed

1/8 teaspoon pepper

4 tablespoons butter

Preheat oven to 350 degrees. Grease a 1-quart casserole. Combine

corn, a 1/4 cup of the crumbs, oysters, egg, salt, celery seed

and pepper. Break 2 tablespoons butter in small pieces and add.

Turn the mixture into the casserole. Melt the remaining butter,

mix with remaining cup of crumbs and sprinkle over the top of the

casserole. Bake in preheated oven for 40 minutes or until crumbs

are brown and corn is tender.

[Source: "Great Recipes From The New York Times", edited by

Raymond Sokolov; ISBN 0-517-17758-7]

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1 lb Fresh crabmeat, flaked

1/2 cup Minced celery

1 tsp Grated onion

1 Tbsp Minced pimento

1/4 tsp Salt

2 Tbsp Lemon juice

-Mayonnaise to taste

-Lettuce

2 Tbsp Minced parsley

1/2 Cucumber, peeled and thinly

-sliced

Combine crab, celery, onion, and pimento in a bowl. sprinkle with

salt and lemon juice; toss to mix. Add just enough mayonnaise to

moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley.

Garnish with thin slices of cucumber.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup olive oil

1 1/2 pounds fish fillets

3 3/4 cup water

2 carrots -- thin sliced

2 small onions -- sliced

1 green peppers -- cut in rings

1 garlic clove -- minced

1 tablespoon packed brown sugar

1 1/2 teaspoon salt

1 1/4 teaspoon ground ginger

1 1/3 cup cider vinegar

2 teaspoons cornstarch

Instructions:

Cut fish fillets into serving-sized pieces. Pat dry.

Heat oil in skillet over medium heat. Add fish and cook until

fish flakes easily w

th fork; turning carefully. Will take 8-10 minutes.

Heat water, carrots, onions, green pepper, garlic, brown sugar,

salt and ginger to

boiling. Cover, reduce heat and cook for about 5 minutes. Mix vinegar

and cornstarch; s

ir into vegetables. Heat to boiling, stirring constantly. Boil 1

minute, then pour over

fish. Serve immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 Servings

4 Pairs jumbo frogs' legs,

: -trimmed -about 1 pound

1 Stalk fresh lemon grass

: soaked for 1 hour in warm

: water -- finely chopped

: OR

1 TB dried lemon grass

2 fresh red chili peppers --

: sliced

2 green onions -- sliced

2 Cloves garlic -- crushed

1 1/2 ts sugar

: salt

2 TB Nuoc Mam sauce

: OR

2 TB Maggi seasoning and 1 garlic

: clove -- crushed

2 oz bean thread vermicelli

2 TB vegetable oil

1 sm onion -- chopped

1 c chicken strock or water

1/2 c coconut cream or heavy

: cream

3 TB cornstarch mixed with a

: little water

: freshly ground black pepper

: cilantro sprigs -- for

: garnish

*(Chan Ech chien Voi Xot Toi)

1. Chop the grogs' legs into bite-sized pieces and rinse with cold

water to get rid of any pieces of bone. Pat dry and put in the

refrigerator. 2. Combine the lemon grass, chilies, green onion,

garlic, sugar, salt, and 1 tablespoon Nuoc mam sauce in a blender or

food processor until a very fine paste results. Rub the paste over

the frogs' legs, cover and refrigerate again for 30 minutes. 3. Soak

the vermicelli in warm wate for 30 minutes. Drain and cut into 2

inch

lengths. 4. Heat the oil in a wok over moderate heat. Add the onion

and saute until soft, then add the frogs' legs and brown well,

turning them over from time to time. This should take 3 minutes.

Add

the chicken stock and bring to a boil. Reduce the heat, cover and

simmer for 15 minutes. 5. Uncover the wok and add the coconut cream.

Add the cornstarch and the remainng Nuoc Mam sauce. Stir as the

sauce

thickens and cook for another 15 minutes. 6. Add the vermicelli and

bring to a boil. Remove from the heat. Sprinkle with black pepper

and garnish with cilantro sprigs. 7. Serve immediately with rice or

French bread or rice noodles. It is advisable to offfer an

alternative to frogs; legs since there are a few cynics who do not

believe that frogs' legs taste very much like chicken.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 dozen mussels

1/2 cup flour

4 oz.butter

1 egg, well beaten

1/2 cup cracker crumbs

4 Tbsp chopped chives

Scrub mussel shells well under cold running water. Remove mussels from

shells.

Salt mussels lightly, then dip in flour, then in beaten egg. Roll in

cracker

crumbs. Melt butter in frying pan over medium heat. Drop mussels into

hot

butter. Fry quickly only 3 minutes, until golden brown. Turn over and

fry

another 2 minutes. Drain on absorbent paper. Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lb Uncooked Shrimp in shell

4 Ears corn on the cob

4 Medium potatoes

2 lb Sausage (kielbasa, etc.)

Liquid shrimp & crab boil

Lemon

2 Medium onions (optional)

Fill a large stew pot about 1/2 full of water. squeeze lemon juice

into pot

(throw in lemon rind just for the heck of it). Add as much of the

shrimp and

crab boil as you think

is wise (I usually use the whole bottle but my wife can barely stand

2/3 rds of a bottle). Cut potatoes into large chunks and add potatoes

and corn on the cob. Cook for about 10 minutes and add cut up onions.

cook until the corn and potatoes are done, then add shrimp and sausage

(cut

into "wheels") and cook until shrimp are done (about 3 to 4 minutes

longer).

This is a very hot "stew" and should be served with something to cut

the

heat. I enjoy slaw and some good bread. Hot mustard goes well with the

sausage and tarter sauce goes well with the shrimp. A six pack of your

favorite beverage might also be a good idea. Hope you enjoy

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Lobsters, about 1-1/2 lb. ea

-h

1/4 cup Unsalted butter

7 tsp Medium dry sherry

10 tsp Brandy

1 1/2 cup Heavy cream

1/4 tsp Nutmeg

Cayenne pepper

4 large Egg yolks, well beaten

Toast points as an accompaniment

Into a large kettle of vigorously boiling salted water, plunge the

lobsters, head first, and boil them, covered, for 8 minutes from the

time

the water returns to a boil. Transfer lobsters to a cutting board

and

allow them to cool. Break off claws at the body, and crack them.

Remove

claw meat and cut it into 1/2-inch pieces. Halve the lobsters

lengthwise

along the undersides and remove meat from the tails. Cut into

1/2-inch

pieces. In a heavy saucepan, cook the lobster meat in the butter

over

moderate heat, stirring occasionally, for 2 minutes. Add 6 teas.

Sherry

and 3 Tbsp brandy, and cook the mixture, stirring for 2 minutes.

Transfer

lobster meat to a bowl. Add the cream to the Sherry mixture and boil

until it is reduced to about 1 cup. Reduce heat to low and stir in

the

remaining Sherry and brandy, nutmeg, cayenne, and salt to taste.

Whisk in

the yolks. Cook the mixture, whisking constantly, until it registers

140f

on a cooking thermometer. Cook, whisking, for 3 more minutes. Stir

in

lobster meat and serve over the toast points. A 1965 Gourmet Mag.

favorite

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 lbs (1 Kg) shrimp, peeled and deveined

2 Tbs (30 ml) lemon juice

2 Tbs (30 ml) olive oil

1/2 cup (125 ml) chopped onion

2 scallions, finely chopped (green and white parts)

2 cloves garlic, finely chopped

1 cup (250 ml) tomato puree or canned tomato sauce

1/2 cup (125 ml) dry white wine or water

1 Tbs (15 ml) butter

1/4 cup (60 ml) ouzo or brandy (optional)

1/2 tsp (2 ml) dried oregano (Greek if possible)

3 Tbs (45 ml) chopped fresh parsley

1/2 lb (250 g) feta cheese, cut into 1/2 inch

(1 cm) cubes

Mix the shrimp with the lemon juice and let stand while preparing the

sauce.

Heat the olive oil in a heavy skillet over moderate heat, and saute

the onion, scallions, and garlic for 3 minutes, until limp. Add the

tomato puree and wine and simmer for 15 minutes. In a separate pan,

melt the butter and saute the shrimp for 3 to 4 minutes. Add the ouzo

or brandy and ignite it carefully, shaking the pan gently until the

flame dies down. Add the oregano and parsley and toss to combine.

Place the shrimp in the bottom of a 2 quart (2 L) ovenproof dish,

along with the juices from the pan. Pour the tomato sauce over the

shrimp, and top with the feta cheese. Bake in a preheated 375F (190C)

oven for 10 to 15 minutes, until hot and bubbly. Serves 4 to 6.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup Dry Sherry

10 milliliters Garlic Minced

1 tablespoon Minced Gingerroot

1 pound Tuna Steaks -- cut in quarters

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Honey

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass

Measure.

Microwave Uncovered At High 1 Min. OR Until Mixture

Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish.

Pour

Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From

Marinade,

Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For

8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To

The

outside.

Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With

Marinade.

Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.

Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : adapted from Lucy Waverman, "On Cooking", Globe&Mail

98-2-7 Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 Ounces salmon fillets -- with skin

1 Tablespoon olive oil

1 Tablespoon cracked black pepper

2 Teaspoons kosher salt -- or less to taste

OR regular salt

1 Teaspoon garlic -- chopped

1 Pinch dried thyme

1 Pinch dried rosemary

1 bay leaf -- crumbled

dried dill

plain lowfat yogurt

1. Brush salmon with 1 tablespoon olive oil. 2. Combine pepper,

salt, garlic, thyme, rosemary, and bay leaf. Brush on salmon. Leave

to marinate for 2 hours on counter or 4 hours or longer refrigerated.

3. Heat gas barbecue. 4. Spray an appropriate holder for the fish

with misted olive oil or other vegetable oil spray. (We use a flat

pan that looks like a cookie sheet except for evenly spaced round

holes all over the surface.) Add salmon, skin-side down. Cover grill

and cook salmon at medium-low heat until salmon is cooked throughout

and completely opaque, with no dark pink flesh. 5. Divide fillet,

with skin, into serving portions. 6. While salmon is cooking, mix

some dried dill into about 1/4 cup to 1/3 cup plain lowfat yogurt.

Serve instead of tartar sauce as accompaniment to salmon.

NOTES : The original recipe is for 4 6-ounce salmon fillets with skin

on, but it works well on a single large fillet of the same total

weight. We prefer to buy one or two fillet pieces from the tail end

of the fish to reduce the number of bones possibly still present.

This is probably the most popular recipe we have for dinner guests.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :40 minutes

Origin :David Leo Banks of Harry's Savoy Grill, Wilmington, DE

Ingredients:

42 ounces grouper fillet, thick, cut on bias -- cu

8 ounces butter

24 fluid ounc heavy cream

1 ounce shallots -- minced

6 fluid ounc white wine

1 pinch salt -- to taste

1 pinch black pepper -- to taste

8 tablespoon fresh lemon juice

1 cup oyster mushrooms

1 cup shiitake mushrooms -- sliced

1 1/2 cup morels -- sliced rounds

1 cup Kennet Square mushrooms -- sliced

1 1/4 cup fresh thyme -- minced

1 1/4 cup fresh oregano -- minced

2 ounces clarified butter

Instructions:

STEP ONE:

Prepare the Sweet Corn and Anaheim Chili Pepper Relish, Yellow Tomato

Concasse, Mushroo

Duxelle, Charred Tomato Coulis. See the recipes for these condiments

in this cookbook.

STEP TWO:

Cook 1 cup of red lentils in water until just tender. Drain and

reserve until ready to

erve.

Wash one head of Frisee lettuce and reserve.

STEP THREE: Preparation of the "Wild Mushroom, Fresh Thyme, and

Oregano Cream Reduction

--

Sweat together the shallots and butter. Add the white wine and reduce

by one third. Add

the juice of about four lemons, cream, salt, and pepper and reduce to

a velvety consist

ncy.

STEP FOUR:

In a separate skillet, saute the assortment of mushrooms in the

clarified butter. Add t

e fresh herbs and add the mushroom mixture to the cream reduction.

STEP FIVE: Prepare the Grouper--

The grouper filets should be about seven ounces each, thick and fresh,

cut on a bias. S

ason with salt and pepper to taste. Coat in clarified butter and

grill.

STEP SIX: Assemble and Serve--

Mirror the plates with the reduction sauce, sprinkle with cooked red

lentils.

Place the grouper in the center of the plate. Arrange the duxelle and

concasse around t

e plate. Put some coulis in the center of the duxelle.

Place the Frisee just under the edge of the grouper.

Spoon the relish onto the Frisee.

Flash under the broiler for a few seconds and serve. Garnish with

edible flowers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Allen Susser of Chef Allen's, Aventura, FL

Ingredients:

1 pound fresh red snapper

3 egg whites

2 tablespoon green onions -- chopped

1 tablespoon white Worcestershire sauce

1 tablespoon Thai fish sauce

1 1/4 cup mango ketchup -- See Recipe

1 1/4 pound spinach

1 1/2 cup bread crumbs

1 teaspoon dill -- chopped

1 loaf French bread

Instructions:

NOTE:

This recipe calls for "Mango Ketchup" (the recipe is included in this

cookbook), which

equires 24-hour advance preparation.

STEP ONE:

Chop the red snapper by hand or with a steel blade in a food

processor. Place the snapp

r into a large stainless steel bowl. Add the egg white, worcestershire

sauce, fish sauc

, green onion, and dill. Mix together well. Add to this mixture enough

bread crumbs to

ind mixture together. Form into 4 burger shapes, 1/2-inch thick, and

let chill for abou

1/2 hour in the refrigerator.

STEP TWO:

Heat a grill or broiler until very hot. Meanwhile, clean and dry the

spinach. Drizzle a

little olive oil over the burgers just before grilling. Grill the

burger over high heat

for about 1-1/2 minutes, being careful not to overcook the fish.

STEP THREE:

Serve the burger immediately on French bread with the spinach leaves

and dressed with M

ngo Ketchup.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

HERB BUTTER: - Coarse Salt

3 Oz Sweet Butter, at room - Pepper, Ground

Temperature SALMON STEAKS:

2 Tbls Basil Leaves, Snipped 3 Tbls Sweet Butter

1 Tbls Tarragon Leaves, 4 Salmon Steaks, 1/4"

Minced Thick

1 Tbls Chives, Minced 1 Tbls Peanut Oil

1 Tbls Lemon Juice

Prepare the herb butter first.

Cream the butter in a large bowl until it is smooth and soft.

Add the basil, tarragon and chives.

Mix thoroughly.

Add the lemon juice, salt and pepper.

Mix thoroughly.

Shape the butter into a cylinder about 1" in diameter.

Wrap in plastic wrap.

Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator.

Preheat the broiler.

Melt the second measure of butter in a small saucepan.

Brush the salmon steaks with the melted butter and peanut oil.

Grill about 6" from the heat source for about 6 minutes on the first

side, 4

minutes on the second side, basting frequently.

Place each salmon steak on an individual plate.

Place a slice of the herb butter on each salmon steak.

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

2 lbs salmon fillets 2 tbls olive oil

2 med. red onions salt & pepper

1/4 cup olive oil, light

Prepare the charcoal fire.

Cut the salmon fillets into pieces of equal thickness.

Slice the red onions about 3/8" thick crosswise.

Mix the light olive oil with the olive oil.

Salt and pepper the onion slices.

Brush with the oil mixture.

Put the onions on the grill in a place where the heat is low.

Grill the onions for 5 minutes.

Turn and grill for 5 minutes.

Salt and pepper the salmon fillets.

Brush with the oil mixture.

Put them on the grill over medium-hot fire.

Grill for 3 minutes, turn and grill for 3 more minutes, until they are

firm and springy when pressed with a finger.

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :10 minutes

Origin :Gordon Restaurant, Chicago

Ingredients:

6 ounces salmon fillets -- brushed with oil

2 tablespoon honey

2 pinches Dry Coleman's Mustard

2 tablespoon water -- warm

2 teaspoons soy sauce

1 pinch salt -- to taste

1 pinch black pepper -- to taste

Instructions:

STEP ONE: Honey-Mustard Glaze--

In a bowl, combine honey, mustard, water, and soy sauce. Salt and

pepper to taste.

STEP TWO: Prepare the Salmon Fillet--

Brush one six-ounce salmon fillet lightly with oil, season with salt

and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only

once to mark the sur

ace; cook to desired texture. Brush flesh side of fish with glaze

before removing from

rill. Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 10 servings

4 lb Salmon fillets; center cut,

3 Tbsp Cognac; or other brandy

1/4 cup Lemon peel; minced (yellow

2 Tbsp Shallot; minced

1 1/2 Tbsp Coarse salt

1 1/2 Tbsp Brown sugar

1 Tbsp Thyme; fresh, minced or 1 t

3/4 tsp Pepper

Place salmon fillets on heavy large baking sheet. Rub Cognac over

both sides of fish. Mix together all remaining ingredients in small

bowl. Rub over both sides of fish. Cover with plastic wrap. Top with

another baking sheet. Weight with heavy object. Refrigerate at least

6 hours or overnight.

Prepare barbecue (medium-high heat). Grill fish until cooked

through, about 3 minutes per side. Transfer to plates and serve.

Note: Bon Appetit recommends a sturdy red wine, such as a Beajolais

from Moulin-a-Vent. They also recommend serving with sauteed

zucchini. You could also diagonally slice thickly some zucchini with

peel left on and brush with butter, lemon and thyme mixture and grill

next to the fish; a Griffo grill would help but if you sliced the

zucchini thick enough and on a strong enough diagonal, I don't think

you would have problems with it falling through the grill. Some fresh

steamed green beans with butter and freshly ground pepper would also

be good.

Bon Appetit, June, 1991.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup Soy sauce

1/2 Cup Orange juice

1/4 Cup Catsup

1/4 Cup Chopped fresh parsley

2 Tablespoons Lemon juice

1/3 Tablespoon Ground pepper

1 Cloves garlic, minced

6 Shark steaks, or

Swordfish or Salmon steaks

Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice,

pepper, and minced garlic. Add fish; cover and marinate in

refrigerator

for 2 hours. Remove fish from marinade, reserving marinade. Grill

fish

over hot coals 6 minutes on each side or until fish flakes easily when

tested with a fork, basting frequently with marinade.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

6 oz SEAFOOD MARINADE

2 tb White wine

12 lg Shrimp -- peeled and

-cleaned

1 lg Red pepper, seeded

-& cut in 1/2

1 lg Sweet Italian pepper

-seeded & cut in 1/2

1 md Sweet or Vidalia onion

-peeled & 1/4ed

7 oz FETA CHEESE, crumbled

4 oz BLACK OLIVES, pitted &

-cut in 1/2

16 oz LEMON & CHIVE PASTA,

-cooked al dente

1 tb Lemon juice

Toss MARINADE, white wine, cut peppers and onion with shrimps and

refrigerate for 6 hours or overnight. Preheat grill or broiler and

cook peppers and onions until done (about 15 minutes). Grill shrimps

2 minutes on each side, brushing with MARINADE. Cut grilled peppers &

onions in strips and grilled shrimps in quarters. Toss shrimps,

peppers and onion with FETA CHEESE, BLACK OLIVES, LEMON & CHIVE PASTA

and lemon juice, adding some of the MARINADE. Serve warm or at room

temperature.

Suggested Wine: Fume Blanc Serving Ideas

: Serve with A green salad

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

2 lb Swordfish fillets

1 cup Catsup

1/3 cup Lemon juice

1/4 cup Oil

2 ts Worcestershire sauce

1 x Clove garlic, minced

1/2 cup Chopped onion

1/4 cup Water

1 ts Sugar

1/4 ts Hot pepper sauce

1 x Small bay leaf

Place fish in single layer in shallow baking dish. Combine 1/2 cup

catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over

fish. Cover and refrigerate about 1 hour, turning fish once. Remove

fish, reserving sauce. Use half of reserved sauce for brushing fish

while grilling. Combine remaining half of sauce with remaining

catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer

about 20 minutes to blend flavors and thicken. Meanwhile, place fish

on well-greased, hinged wire grills. (If barbecuing fish on standard

grill, brush fish with oil before cooking.) Cook about 5 inches from

moderately hot coals 8 minutes. Baste with reserved sauce. Turn and

cook 7 to 8 minutes longer, or until fish flakes easily when tested

with fork. Brush fish with more sauce as needed during cooking. To

serve, spoon hot barbecue sauce over fish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Daryl Borden of the Bombay Cafe, Birmingham, AL

Ingredients:

3 tablespoon shallots -- finely chopped

3 3/4 cup dry white wine

1 tablespoon Champagne wine vinegar

3 tablespoon heavy cream

1 1/4 pound butter -- use chilled butter

3 tablespoon rich chicken stock

3 tablespoon fresh lemon juice

1 1/3 cup honey-roasted pecans

28 ounces fresh yellowfin grouper fillets -- cut i

Instructions:

STEP ONE: Butter Pecan Sauce--

Combine all ingredients except the grouper, butter, and pecans in a

medium saucepan and

bring to a vigorous boil.

Reduce stock down to about 1/3 and adjust heat to a medium flame.

Whisk in butter, one tablespoon at a time, until completely melted,

and strain.

Add salt, pepper, and honey-roasted pecans.

STEP TWO: Preparation of the Filets--

Lightly dust with seasoned flour, brush with salad oil, and grill

until fish is tender

nd flaky (about 3 to 4 minutes on each side).

Top with Butter Pecan Sauce and chopped parsley and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Carlucci on Halsted Street, Chicago

Ingredients:

4 ounces virgin olive oil

6 large onions -- sliced

1 pinch salt -- to taste

1 pinch black pepper -- to taste

4 ounces golden seedless raisins -- soaked & drai

12 ounces red wine vinegar

4 ounces balsamic vinegar

24 ounces grouper fillets -- cut in 6-oz portions

salt and pepper -- to taste

virgin olive oil -- to saute the fish

2 ounces pine nuts -- toasted (garnish)

1 tablespoon fresh chives -- chopped (garnish)

2 ounces additional virgin olive oil -- (garnish)

Instructions:

STEP ONE:

Soak golden raisins in water until plump, then drain.

STEP TWO:

Heat saute pan on high heat, until very hot. Add 4 ounces oil, heat

until smoking. Toss

in onions, stirring quickly so they don't burn. Season with salt and

pepper, and cook 5

to 10 minutes until lightly caramelized. Add raisins and vinegars and

cook on low heat

ntil all vinegar is absorbed into the onions. Set aside, keep warm.

STEP THREE:

Season fish with salt, pepper, and oil. Grill each side 2 to 3 minutes

over high heat u

til done. Place bed of onions on serving platter, top with fish, and

garnish with pine

uts, chives, and additional olive oil.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

List of Ingredients:

1 large onion, chopped

1 clove garlic, crushed

1/2 cup green pepper, chopped

4 tablespoons bacon fat

1 pound jumbo lump crab meat

16-ounce can tomatoes

1/2 cup celery, chopped

1 teaspoon sugar

1 teaspoon Worcestershire sauce

dash hot pepper sauce

1/2 teaspoon salt

1/8 teaspoon pepper

cooked rice

In a large skillet, saute onions, garlic and green pepper in bacon fat

until tender. Add remaining ingredients and simmer for 20 minutes.

Serve over rice. Serves 4.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Cucumber -- Shredded

1/2 cup Sour Cream

1/4 cup Miracle Whip

1 tablespoon Chives -- Snipped

2 teaspoons Lemon Juice

1/4 teaspoon Salt

1 dash Pepper

2 pounds Halibut -- Fresh

1/4 cup Butter

1 teaspoon Salt

1/8 teaspoon Pepper

1 Paprika

Blend shredded cucumber with sour cream, Miracle Whip, chives, lemon

juice, 1/4

t salt and dash of pepper. Mix well and chill until serving time.

Place the

halibut in a well greased wire grill basket. In a sauce pan melt the

butter.

Stir in the 1 t sa

lt and 1/8 t pepper. Grill the halibut over medium-hot coals for 5-8

minutes

depending on thickness of steaks. Brush with butter mixture

occasionally.

Turn and baste with the remaining butter mixture. Grill the halibut

until it

flakes easily with a fo

rk, 5-8 minutes more. Sprinkle halibut with paprika and serve with

chilled

cucumber sauce. From: Syd's Cookbook.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Cecelia Nibeck

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups Cooked halibut -- flaked

1/2 cup Chili sauce

1 tablespoon Prepared white horseradish

1 tablespoon Fresh lemon juice

1 teaspoon Salt

1/8 teaspoon Pepper

4 Lettuce leaves -- shredded

Chill halibut for several hours. Combine remaining ingredients,

except

lettuce, to make sauce. Chill.

Arrange fish on lettuce in chilled cocktail glasses. Top with sauce.

Serve

very cold. This recipe serves 4.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 halibut fillets

8 oz. baby shrimp

4 oz. artichoke hearts, marinated

4 tbsp. Dijonnaise Sauce

8 slices Havarti cheese-

DIJONNAISE SAUCE:--

1/2 cup mayonnaise

2 tsp. country style Dijon mustard

Dash of lemon juice

Salt and pepper

Place halibut fillets in baking pan. Cover with shrimp, artichokes and

cover

with Dijonnaise Sauce. Top with Havarati cheese on each fillet. Bake

preheated oven 350 degrees for 20 minutes or until fish is firm and

cheese

is lightly browned. Each may be baked individually in separate dishes.

Drain

excess liquids before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :70 minutes

Origin :Michael A. Even of O'Malley's on the Green, Anchorage, AK

Ingredients:

3 pounds halibut fillets, split -- cut in 6 oz. p

1 pint fumet

2 tablespoon cornstarch -- to thicken the fume

1 cup carrots -- julienned

1 cup zucchini -- julienned

4 green onions -- julienned

1 pound crabmeat -- picked clean

6 ounces halibut -- boned for mousse

1 teaspoon lemon juice

salt and pepper -- to taste

6 tablespoon white wine

2 2/3 cup heavy cream

Instructions:

NOTE: For a recipe for fume, see "Red Pepper Nage" in this cookbook.

STEP ONE:

Thicken fume with cornstarch.

STEP TWO: Prepare Crab Mousse--

In food processor, blend crab meat, 6 ounces halibut, lemon juice,

salt, pepper, white

ine, and cream.

STEP THREE:

Stuff Halibut with 3 ounces crab mousse and bake for 40 minutes. Top

with fume and juli

nne vegetables.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 Servings

1.00 Garlic clove,minced/pressed

2.50 tb Olive oil

0.50 c Dry white wine

3.00 tb Lemon juice

2.00 tb Drained canned capers

1.50 lb Pacific halibut fillets

Pepper

0.50 c Parmesan cheese,finely shred

1. In a 6-8" frying pan over medium-high heat, stir

garlic in 1/2

tablespoon oil until limp, about 2 minutes. Add wine,

lemon juice, abd

capers. Boil, uncovered, over high heat until reduced to

1/2 cup, 3-4

minutes; keep sauce warm.

2. Rinse fish, pat dry, and cut into 6 equal portions.

Rub fish with

remaining oil, sprinkle with pepper, and arrange in a

single layer in

a 12x17" broiler pan (without rack).

3. Broil about 3" from heat for 3 minutes. Turn fish

over; sprinkle

with cheese, and broil until opaque but still

moist-looking in center

of thickest part (cut to test), about 3 minutes longer.

Transfer to a

platter and pour sauce onto fish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 tablespoon lemon juice

1 tablespoon instant coffee powder

1 1/4 cup margarine -- melted

1 1/4 teaspoon onion powder

1 1/2 teaspoon salt

2 pounds halibut steaks

Instructions:

Combine all ingredients except fish. Brush the mixture very thickly

onto fish. Bro

l 3-4 inches from grill for 10 minutes. Turn and brush fish again with

sauce. Broil 10

inutes longer or until fish flakes easily. Brush the Halibut steaks

with the coffee but

er again and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 32oz. can V-8 juice

1 can beer

3 to 6 jalepeno peppers (you can substitute habaneros)

1 large onion chopped

1 tsp. salt

2 cloves garlic, chopped

3 lbs. shrimp, peeled and deveined

Place all ingredients, except shrimp, in a large pot and bring to a

boil. Add shrimp and remove from heat. Let stand about 20 minutes.

Drain and chill shrimp.

Judith Stone MAD about PEPPERs

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Number of Servings: 4

2 Tbsp peanut oil PLUS 2 tsp peanut oil

1 shallot - chopped

1/3 cup mushrooms - coarsely chopped

1/2 cup pinot noir wine

5 ea sprigs of fresh tarragon

5 ea sprigs of fresh thyme

5 ea springs of fresh fennel tops

1/2 cup fish stock OR bottled clam juice

1/4 cup heavy cream

4 oz unsalted butter

1 tsp lemon juice - fresh

1/2 tsp salt

1/4 tsp black pepper - freshly ground

4 ea king salmon fillets with skin on(about 6 oz each)

In a medium saucepan, heat 2 teaspoons of the oil over high heat. Stir

in the shallot and mushrooms and saute until soft, 2 to 3 minutes.

Add the wine and 1 sprig each of tarragon, thyme and fennel. Cook

until the liquid is reduced by half, about 2 minutes. Add the stock

and cream and cook until reduced to 3 tablespoons, about 10 minutes.

Remove from the heat and whisk in 4 tablespoons of the butter. Strain

the sauce. Stir in the lemon juice, 1/4 teaspoon of the salt and 1/8

teaspoon of the pepper, cover and set aside.

Preheat the oven to 400F. Season the fish with the remaining 1/4

teaspoon salt and 1/8 teaspoon pepper. In a large heavy skillet, heat

the remaining 2 tablespoons oil over high heat. Add the salmon

fillets, skin-side up, and saute, turning once, until lightly browned,

about 1 minute on each side.

With a wide spatula, remove the fillets and invert them into a baking

dish. Using a knife, carefully peel back the skin from each fillet,

leaving it attached at the end. Place 1 sprig each of tarragon, thyme

and fennel and 1 tablespoon of butter on top of each piece of fish.

Cover with the skin and bake until the fish is opaque throughout, 6 to

8 minutes.

Remove the skin and herbs from each fillet. Spoon 2 tablespoons of

the warm sauce onto each of 4 dinner plates. Place a fillet on top.

Garnish with additional herbs, if desired, and serve at once.

David Pisegna, The Sorrento Hotel, Seattle, WA

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 lg Eggs

1 c Evaporated milk

1 c Plain yogurt

3 oz Feta cheese,crumbled

1/3 lb swiss cheese,shredded

1/3 c Fresh parsley,chopped

1 t Dried basil

1 t Dried oregano

4 Garlic cloves,minced

1/2 lb Angel-hair pasta,cooked

1 cn Mild chunky salsa (16 oz)

l lb Med shrimp,peeled,uncooked

1/2 lb Mozzarella cheese,shredded

Heat oven to 350'F. Coat bottom and sides of an 8x12" baking dish with

cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and

Swiss

cheeses, parsley, basil, oregano and garlic. Spread half the pasta

over

bottom of baking dish. Cover with sal

sa. Add half the shrimp. Spread remaining p

asta over shrimp. Pour and spread egg mixture over pasta. Add

remaining

shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from

oven

and let stand 20 minutes before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup chopped onions

1 clove garlic -- minced

1 1/2 cup butter

1 1/4 cup olive oil

5 whole lobster tails -- cut in 1" pieces

1 1/2 cup Cognac

1 cup white wine

1 tablespoon tomato paste

3 cups red ripe tomatoes -- chopped

1 tablespoon fresh parsley -- chopped

1 teaspoon ground tarragon

1 whole bay leaf

1 1/2 teaspoon ground thyme

2 cups chicken stock

3 tablespoon all-purpose flour

1 teaspoon fresh lemon juice

salt -- to taste

black pepper -- to taste

Instructions:

In a heavy saucepan, over moderate heat, cook onions and garlic in

four tablespoon

melted butter for five minutes, or until soft. Remove onions and

garlic with a slotted

spoon and add olive oil to saucepan.

Heat olive oil and butter until very hot, then add the lobster

pieces. Saute for 5

minutes, turning and stirring over medium high heat until lobster is

cooked. Add Cognac

to the pan. Heat briefly and flame, turning pan to coat lobster pieces

with the flaming

brandy. When flames die, add the white wine, tomato paste, tomatoes,

parsley, tarragon,

bay leaf, thyme, onions, and garlic. Mix well and transfer to an

ovenproof casserole di

h. Add enough chicken stock to cover lobster.

Cover and bake at 375 degrees for 20 minutes. Remove the lobster

pieces to a warm

erving dish.

Strain cooking juices into a saucepan. Over high heat, bring the

sauce to a boil a

d reduce by half. Blend remaining butter with flour. Stir into sauce

and cook, stirring

until sauce is smooth. Stir in lemon juice. Pour the sauce over the

lobster pieces and

prinkle with additional parsley.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 cup onion finely chopped

1/4 cup green bell pepper finely chopped

3 tablespoons butter or margarine

3 tablespoons flour

1 1/2 cups half and half

2 eggs yolk slightly beaten

dash cayenne pepper

1/2 teaspoon salt

2 teaspoons Worcestershire sauce

1 teaspoon mustard prepared

1 tablespoon chive finely chopped

2 7 1/2-ounce cans crab meat drained, flaked and cartilage removed

1 cup bread crumb soft

3 tablespoons butter or margarine, melted

Heat oven to 3750. Saute onion and green pepper in 3 tablespoons

butter or

margarine until tender. Add flour and mix until smooth. Stir in

half-and-half gradually. Cook over medium heat, stirring constantly

until

sauce thickens. In small bowl, stir a small amount of the hot sauce

into egg

yolks. Add to remaining sauce in pan and heat for 2 or 3 minutes,

stirring

constantly. Remove from heat and add cayenne, salt, Worcestershire,

mustard

and chives. Mix well. Stir in crab meat.

Spoon crab mixture into 8 buttered ramekins, custard cups or shells.

Combine

bread crumbs and 3 tablespoons melted butter or margarine and sprinkle

on

crab mixture. Bake 20 to 25 minutes or until crumbs are golden brown

and

mixture is bubbly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 oz Crabmeat

1 c Cheddar cheese -- grated

3 oz Cream cheese -- cubed

1/4 c Green onion -- chopped

2 c Milk

1 c Bisquick¨ baking mix

4 Eggs

1/4 ts Salt

1 d Nutmeg

Heat oven to 400¡. Grease 10 inch pie plate. Mix crabmeat, cheeses,

and

onion in plate. Beat remaining ingredients until smooth. Pour into

plate.

Bake until knife in centre comes out clean 35 to 50 minutes. Cool

for 5

minutes.

NOTES : Shrimp or tuna may be used instead of crabmeat.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Here's a recipe I have grown accustomed to over my years of camping.

First you have to catch a nice size trout or salmon.gut the fish as

regular(severing head,re-moving stomach area leaving'meaty' area and

tail only).After this process is complete ,lay the fish on a peice of

foil about 1/2 a foot long .squezze about two lemons on the fish.Then

sprinkle on the dessired amount of pepper.when this is done wrap the

foil around the seasoned fish. Irecomend applying another layer of

foil so none of the juices leak out.after the fish id wraped simpley

throw the fish onto the grille or directly onto the fire,if this

method is used,makesure the fish is at a reachable yet hot place.after

about twenty minutes, remove the fish from the fire and slowly un-wrap

the foil and wala!instant gourmet fish fish meal!......well not

really,but it tastes great!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

SALSA: MARINADE:

1/2 Cup Mango, Chopped 1 tsp Lemon Peel,

Shredded

1/4 Cup Avocado, Chopped 1/4 Cup Lime Juice

1/4 Cup Red Sweet Pepper, 3 Tbls Dry White Wine

Chopped 1 Tbls Orange Liqueur

2 Tbls Red Onion, Chopped 1/4 tsp Pepper

2 Tbls Lime Juice MAIN DISH:

1 Tbls Cilantro, Snipped 4 4-oz Swordfish Steaks,

3/4"

1/4 tsp Ginger, Ground Thick

2 Cloves Garlic, Minced

1 Dash Tabasco

Combine the salsa ingredients in a small bowl.

Stir well.

Let stand for at least 20 minutes before serving.

Combine the marinade ingredients in a separate small bowl.

Place the swordfish steaks in a shallow dish.

Pour the marinade over.

Cover.

Chill for 1 hour.

Drain.

Discard the marinade.

Spray the unheated rack of a broiler pan with a non-stick spray

coating.

Place the fish on the rack.

Broil 4" to 5" from the heat until the fish flakes easily with a fork

(8 to 12

minutes), turning once during the cooking.

Serve the fish topped with the salsa.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe courtesy of Emeril Lagasse 1999

8 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing

1 medium onion, finely diced

2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons)

2 sprigs Italian parsley, leaves picked and coarsely chopped (2

tablespoons)

2 ounces peeled raw shrimp, cut into 1/2-inch pieces

2 ounces raw scallops, cut into 1/2-inch pieces

2 ounces crabmeat, picked for cartilage

Kosher or sea salt

Freshly ground black pepper

2 live (1 1/2 to 2 1/2 pound), hard-shell select lobsters

1/4 cup dried cornbread, crumbled

Preheat the oven to 425 degrees

Melt 8 tablespoons butter in a saute pan over medium heat. Add the

onions.

Season with salt and pepper. Cook for 5 minutes, or until soft, but

not browned.

Stir in the tarragon and the parsley. Add the seafood. Season with

salt and

pepper. Cook for 1 minute. Remove from the heat and cool.

With a cleaver or a chef's knife, split the lobsters in half

lengthwise. Remove Food Network Recipe

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 Servings

2.00 tb Dry onion soup

1.00 c Fine dry bread crumbs

2.00 tb Grated parmesan cheese

1.00 ts Parsley flakes

1.00 ts Salt

0.25 ts Pepper

0.50 ts Paprika

2.00 lb Halibut fillets

1.00 c Sour cream

0.25 c Butter or margarine,melted

Mix first 7 ingredients together in small bowl.

Dip fish fillets into sour cream then into crumb mixture.

Place on

well greased shallow baking pan.

Drizzle with melted butter. Bake in 500øF oven for 10 to

12 minutes

until fish flakes easily when fork tested. Serves 4 to 6

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 Lobsters about 1 1/2 lbs each

2 leeks, trimmed and chopped

1 cups celery chopped

2 cups fresh tomatoes chopped

1 1/2 Gallons of Spring Water

1/4 cup fresh Thyme chopped

3 tablespoons for fresh chopped sage

1 bottle Samuel Adams Pale ale beer

10 strips of bacon minced

1 cup chopped red bell peppers

3/4 cup sweet cream butter

3/4 cup Celery hearts minced

3/4 cup All purpose flour

5 Cups Red potatos, cooked and diced 1/4 "

3 cups Heavy Cream

2 cups Extra Sharp Cheddar Cheese, shredded

Salt and freshly ground white pepper to taste

In a large stock pot bring the water to a boil. Add the Vegetables,

herbs, and beer. ( The first 8 items in the list ) Simmer for about 15

mins. Add the lobsters and boil for 15 mins. ( reserve this water )

Remove the lobsters, them remove lobster meat from tails, claws and

knuckles, and set aside.

Remove the shells and place them into a food processor. Add 1 cup of

liquid from the stock pot. Puree until all shells are liquefied. Add

back into the stock pot and simmer until liquid is reduced to about 1

gallon

Strain all the liquid thru fine cheese cloth and reserve liquid.

Discard

the cheese cloth. Strain again. Keep this stock hot on the stove.

In a large heavy pot melt the butter. Then add the bacon and slowly

brown. Add the onions, celery hearts and red bell pepper and let sweat

until they are tender. Add the flour and blend well .Slowly add the

reserved lobster stock mixing well to prevent lumps.

Bring to a boil and simmer until the stock thickens slightly. Add the

potatos and heat until they are hot. Add the heavy cream, and chopped

up

lobster chucks ( about 1/2 " pieces ) heat and add salt and pepper to

taste

Ladle chowder into bowls and top with cheddar cheese and place under

broiler until cheese is melted. Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 lb fish fillets

6 T butter or margarine

1 t salt

1/2 t pepper

1 T Worcestershire sauce

2 T lemon Juice

Paprika

1/2 C white wine

Place fish in greased broiler pan. Melt butter, mix with salt,

pepper, Worcestershire sauce, and lemon juice. Brush fillets with this

mixture. Sprinkle with paprika. Broil 3 inches from source of

heat

for about 5 minutes or until golden brown. Turn, brush again

with sauce and sprinkle with paprika. Broil 7 minutes longer

until

fish flakes easily when tested with fork. Makes 6 to 8 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

>From Mario Batali's "Simple Italian Food, Recipes From My Two

Villages"

(Clarkson Potter, $30).

2 tablespoons salt

6 tablespoons extra-virgin olive oil

1/2 medium red onion, minced

4 ounces pancetta, cut into 1/8-inch dice

4 garlic cloves, thinly sliced

1 teaspoon hot red chile pepper flakes

1 pound clams, scrubbed and rinsed (See note)

2 cups dry white wine

4 tablespoons unsalted butter (1/2 stick)

10 ounces dried linguine

1/4 cup finely chopped Italian parsley

Bring 6 quarts of water to a boil and add salt. In a large saute pan,

heat

the olive oil and saute the onion, pancetta and garlic over medium

heat

until the onion is very soft and the pancetta is translucent, about 10

minutes.

Add the red pepper flakes, clams, wine and butter and bring to a boil.

Cook

just until all the clams have opened, 5 to 7 minutes, and then set

aside.

Discard any clams that did not open.

Boil the linguine according to package directions until tender yet

still al

dente. Drain the pasta and toss into the pan with the clams. Stir

gently to

mix; this should still be a little brothlike. Add the parsley, pour

into a

warm serving bowl, and serve. Serves 4.

Note: Batali's recipe originally calls for Manila clams, but

cherrystone or

littlenecks will work just fine.

Per serving: 727 calories; 38 g fat (12 g saturated fat; 47 percent

calories from fat); 59 g carbohydrates; 92 mg cholesterol; 246 mg

sodium;

22.8 g protein; 2.2 g fiber.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Locke-Ober, Boston, MA

Ingredients:

2 tablespoon butter

1 1/2 pounds lobster meat -- cut in large chunks

1 tablespoon paprika

1 1/2 cup dry sherry

1 cup light cream

1 cup Locke-Ober Cream Sauce -- See Recipe

1 dash salt -- to taste

1 dash Black Pepper -- to taste

Instructions:

Melt butter in a saucepan and add lobster meat. Saute until meat is

warmed through. Add

paprika and sherry. Continue to cook for two minutes. Add fresh cream

and cook until m

xture is reduced by 1/4, add cream sauce and stir gently until

thoroughly blended. More

or less cream sauce may be used, depending on the thickness desired.

Salt and pepper to

taste. Serve with toast points or rice pilaf.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 Live lobsters, 1 1/2 lb ea

3/4 c Butter

1 c Chopped portabella mushrooms

Salt & fresh ground black pepper

1/2 c Soft bread crumbs(Sour Dough)

1 tb Worcestershire sauce

1 1/2 ts Maggi seasoning

Texas Pete Hot Sauce

4 ts Parsley, chopped

4 ts Pimento, chopped

3/4 c Sherry

1/4 c VSP Cognac

2 c Heavy cream

4 Egg yolks

1/2 c Parmesan cheese, grated

Hungarian Paprika

1>. Cook and clean the lobsters. Twist off the claws, reserving the

small

claws for garnish. Remove meat from the bodies and cut into small

pieces.

Crack the large claws, remove meat and cube. Reserve the shells.

2>.Preheat oven to moderate (350 deg.F)

3>.Heat 1/2 cup of the butter, add the mushrooms and cook three

minutes. Season with salt and pepper.

4>.Add the lobster meat, crumbs, seasonings, sheery, cognac, cream and

egg yolks.

Mix well.

5>. Fill the lobster shells with the mixture, sprinkle with

cheese, dot with the remaining butter and sprinkle with paprika.

6>. Place in a shallow pan and bake fifteen minutes. Serve

immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :90 minutes

Origin :Locke-Ober, Boston, MA

Ingredients:

1 large onion -- diced

1 celery stalk -- chopped

1 ounce butter

2 pounds fish bones and trimmings

2 tablespoon lemon juice -- use fresh-squeezed

1 cup dry white wine

1 dash salt -- to taste

1 dash black pepper -- to taste

1 quart water

Instructions:

In a medium pot, cook onion and celery in butter until transparent.

Add fish bones and

rimmings, lemon juice and wine, salt and pepper. Cook until wine is

reduced by 1/2, the

add water. Bring to a boil and simmer for one hour. Strain through a

fine strainer. Us

at once or freeze until needed. Makes approximately one quart fish

stock.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :270 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound large shrimp

1 1/2 cup olive oil

1 1/2 cup fresh lemon juice

1 teaspoon Cajun seasoning

1 tablespoon Worcestershire sauce

2 large bell peppers -- cut into 2" pieces

1 1/4 cup butter -- melted

1 dash Tabasco sauce

Instructions:

Place unpeeled shrimp in 2 quart casserole. Mix together olive oil,

lemon juice, C

jun seasoning, and Worcestershire sauce. Drizzle over shrimp and

marinate for at least

hours. Remove from marinade and skewer with chunks of pepper between

shrimp. Mix butte

and Tabasco sauce and brush over shrimp. Grill over hot coals until

browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pounds fish fillets

1 1/2 teaspoon salt

1 1/4 teaspoon paprika

1 1/4 teaspoon pepper

1 green pepper -- cut in rings

1 tomato -- sliced

1 onion -- sliced

2 tablespoon lemon juice

2 tablespoon olive oil

1 garlic clove -- minced

2 lemons -- *see note

Instructions:

Cut the 2 lemons into wedges.

Cut fish into serving-sized pieces. Place in oven-proof baking

dish. Sprinkle with

salt, paprika and pepper. Top with green pepper rings, tomato slices

and onion slices.

Mix lemon juice, oil and garlic. Pour over the fish fillets.

COVER and bake 15 min

tes at 375 degrees. UNCOVER and bake about 10-13 minutes longer or

until fish flakes ea

ily. Serve with lemon wedges.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb. salmon filet, in one piece

1 tsp. Kosher salt

Freshly ground pepper

4 slices navel orange, 1/2-inch thick

2 plum tomatoes, cut in 8 thick slices

1 1/2-inch piece fresh ginger

2 small leeks, white part only, thinly sliced

1 Tbsp. olive oil

Preheat the oven to 450 F. Let the salmon sit at room temperature for

20

minutes. Place a 24-inch piece of heavy aluminum foil on a large

baking

sheet set with one of its long sides closest to you. Place the salmon

on

the foil, parallel to the short side of the pan and in the center of

the

right half of the rectangle. Sprinkle the fish with salt and pepper.

Cover the fish with the orange slices. Arrange the tomato slices in a

single layer over the oranges. Finely grate the ginger and squeeze it

over the tomatoes. Sprinkle on the remaining salt and more pepper.

Cover

the tomatoes completely with the sliced leeks and drizzle the olive

oil

over the entire length of the fish.

Seal the packet by folding the foil so the 2 ends parallel to the

length

of the fish meet, making a long, narrow rectangle perpendicular to

you.

With your fingers, roll up the edge of the short side nearest to you,

sealing it tightly. Roll and seal the long side. Insert a drinking

straw

in the remaining short side at the back, near the fold. Roll up the

foil, leaving the straw sticking out of the pocket. Blow through the

straw until the foil puffs up into a pillow. (Warning: Do not inhale

through the straw!) Pinching the foil together to keep the air from

escaping, and with your finger over the tip of the straw, withdraw the

straw and seal the packet completely.

Bake the fish in its packet for 15-18 minutes, depending on the

thickness of the fish.

To serve, slide the foil packet onto a large serving platter. At the

table, use a knife to cut a cross in the top of the foil, taking care

not to let the escaping steam burn you. With a fork, turn back the

foil.

Cut the salmon into 4 pieces and serve with steamed new potatoes with

fresh herbs.

Each of the four servings contains 213 calories and 11 grams of fat.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1 1/4 oz Bread, fresh white

3 Egg white

1 T Mayonnaise

1 1/2 T Lemon juice

1/2 T Worcester sauce

1 ts Sherry, dry

3 dr Tabasco

1 1/4 ts Paprika

3/8 ts Curry powder

3/8 ts Pepper, black

3/8 ts Mustard, dry

1/4 ts Allspice

1/4 ts Cayenne

3 T Parsley, Italian; minced

1 1/2 lb Crab, lump; picked over

2 ts Olive oil

Place the bread in a food processor and process to soft crumbs. Set

aside.

In a medium bowl, combine the egg whites, mayonnaise, lemon juice,

Worcester sauce, sherry, Tabasco, paprika, curry powder, pepper,

mustard, allspice, cayenne and parsley. Add the crab meat and bread

crumbs and toss with a fork to combine, taking care not to break up

the crab meat lumps. Shape the crab mixture into twelve 2-1/2" to 3"

patties and place on a baking sheet lined with waxed paper. Refrig-

erate for at least 20 minutes to dry out the patties slightly. (The

patties can be made up to one day ahead; cover with plastic wrap and

refrigerate.)

In a 10" non-stick skillet, heat one teaspoon of the olive oil over

moderate heat. Add six of the crab patties and fry until golden

brown, about three minutes on each side. Set aside in a warm oven

while you fry the other six patties with the remaining olive oil.

Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

9 ounces dry spaghetti

1 can low fat cream of mushroom soup

2 Tablespoons butter buds

1 cup lite evaporated milk

12 ounces cooked crab meat

pepper to taste

Preheat oven to 400: F.

Cook spaghetti according to package directions; drain.

Meanwhile, in medium nonstick saucepan over medium heat, combine soup,

butter buds and milk. Using a wire whisk, stir soup mixture until

smooth and

cook for 5 minutes, stirring constantly. Remove sauce from heat.

Combine sauce, crab and spaghetti; mix well and pepper to taste.

Place mixture in nonstick baking dish. Bake for 30 minutes. Serve hot.

Makes 8 servings.

Calories 139 Fat 1.3 g Fiber 0 g.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 cup plain nonfat yogurt

1/3 cup chopped tomato

1/3 cup chopped cucumber

3 tablespoons chopped onion, divided

2 tablespoons chopped fresh dill or 1 teaspoon dried, divided

1 garlic clove, minced

1 can (14> ounces) pink salmon, drained, skin and bones removed

3/4 cup Quaker oats (quick or old fashioned, uncooked)

1/3 cup fat-free milk

2 egg whites, lightly beaten

1/4 teaspoon salt (optional)

In small bowl, combine yogurt, tomato, cucumber, 1 tablespoon onion, 1

tablespoon dill and garlic; mix well. Cover and chill. In medium bowl,

combine salmon, oats, milk, egg whites, remaining 2 tablespoons onion

and 1

tablespoon dill, and salt; mix well. Let stand 5 minutes.

Shape into 5 oval patties about 1-inch thick. Lightly spray nonstick

skillet

with no-stick cooking spray. Cook salmon cakes in skillet, over medium

heat,

3 to 4 minutes on each side or until golden brown and heated through.

Serve

with sauce.

Makes 5 servings.

Calories 180 Fat 6 g Fiber 0 g.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 - 6 ounce cans tomato paste

3 Tablespoons minced parsley

1 1/2 teaspoons Italian seasoning

1/2 teaspoon pepper

2 - 16 ounce cans whole tomatoes

1 cup water

2 garlic cloves, minced

1 teaspoon basil

24 ounces large shrimp, frozen

Prepared rice for 6

Place all ingredients, except shrimp, into a slow cooker. Stir to

combine, cover and cook on medium for 8 hours.

Stir shrimp into sauce in the last 45 minutes; recover.

Serve over rice.

Makes 6 servings.

Calories 172 Fat 1.3 g Fiber 1 g.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

1/2 lb Large deep sea scallops

1 Egg white

1 t Salt

20 Turns of pepper from the

-mill

1/2 t Pulverized crab boil (or

-any peppery crab spice)

2 T Very soft butter

1/4 c Heavy cream (or more)

3/4 lb Picked over backfin crabmeat

Cornflour

Clarified butter or oil

Put scallops, egg white, salt, pepper and crab spice in food

processor. Process 30 seconds. Add butter and process again until

well mixed. Cool 2 hours. Add cream, then empty into bowl. Fold

in crabmeat and shape into cakes.

Flour crabcakes in cornflour and fry in butter or oil for about 2 to

3 minutes or until brown and crusty. Turn and fry for about 2 to 3

minutes or until brown and crusty on other side. Season with salt

and pepper.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 Servings

2 Salmon fillets

1/3 cup Maple syrup (real stuff)

3/16 cup Soy sauce

Sesame seeds

Marinate the 2 salmon fillets in mixture of 1/3 cup maple syrup and

1/6 cup of

soy sauce for at least 2 hours in the refrigerator. Remove from

refrigerator,

spoon out marinade into a saucepan and reduce over medium-low heat

until you're

left with about half the original volume (about 10 minutes). Broil

the fillets

in a lightly oiled pan for about four minutes, skin side up. Flip the

fillets

over and brush the flesh side liberally with the reduced marinade.

Sprinkle

sesame seeds over top and broil for another 4 minutes or until the

surface is

caramelized and the salmon is no longer translucent in the centre.

Serve wilted

spinach, roasted new potatoes and a glass of stout or full bodied

Chardonnay,

like Cave Spring or Penfold's Koonunga Hill. The Globe and Mail

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 medium-sized hard crabs, cleaned

1 cup self-rising flour

1 egg

dash Tabasco sauce

1/2 teaspoon salt

1/2 cup warm water

1 teaspoon mustard

3 teaspoons seafood seasoning

2 cups cooking oil

Mix flour, egg, Tabasco sauce, salt, water, mustard and seafood

seasoning together. Dip cleaned crabs in mixture and fry in hot oil in

a

frying pan until brown. Drain and serve. Serves 2.

You will find this dish hot, messy and oh, so good. We adapted the

recipe from Martha's Cooking Seafood Cookbook.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound crab meat (I like lump crab meat the best)

3 slices bread

2 Tbsp. mayonnaise

1 tsp. dry mustard

1 Tbsp. fresh parsley

Old Bay Seasoning (to taste)g

Make crumbs from the bread. Mix all ingredients together. Form into

cakes about 1/2 - 3/4 inches thick. Fry over medium heat for 5

minutes on

each side (til golden brown - do not over cook).

I don't care for a lot of fancy sauces with this since it's so good on

its

own. I also have to admit to frying these in butter. With the price

of

crab, I don't have them too often, so I don't skip the butter when I

do.

Cheers,

Janet Morrissey

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :30 minutes

Origin :Travis Henderson II of Newport's Seafood, Dallas, TX

Ingredients:

4 pounds lump crabmeat -- cleaned

1 1/2 cups green pepper -- chopped

2 cups yellow onion -- chopped

3 eggs

1 cup mayonnaise

3 tablespoon Worcestershire sauce

2 teaspoons granulated garlic

2 teaspoons baking powder

1 teaspoon bay seasoning

1 teaspoon Tabasco sauce

1 1/2 teaspoon salt

2 cups bread crumbs

Instructions:

Saute peppers and onions in butter until onions are transparent.

Completely cool mixtur

before adding to the crab meat. Add remaining ingredients except for

the bread crumbs,

stirring lightly to keep crab lumps together. Add the bread crumbs

slowly until most of

the moisture is soaked up.

Scoop into 2-ounce portions and form into cakes, then lightly press

into toasted bread

rumbs.

Saute in oil at 350 degrees F until cakes are brown and heated in

middle.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 1/2 cup homemade mayonnaise

2 teaspoons Dijon mustard

Juice of one lemon

1/2 cup minced onions

1 tablespoon minced shallots

1 teaspoon minced garlic

1/4 cup pressed capers

1 tablespoon chopped parsley

1 tablespoon chopped chervil

1 tablespoon chopped tarragon

Salt and pepper

1 pound lump crab meat, picked over for cartilage

2 pounds Creole tomatoes, not very ripe (on the green side), (about 6

medium ), sliced 3/4-inch

3 tablespoons Essence

1 cup flour

1 cup cornmeal

2 eggs, slightly beaten

1/2 cup buttermilk

Bacon fat for frying

1 cup chiffonade of baby greens, lightly tossed in olive oil and

seasoned with salt and pepper

Tumeric infused oil

Paprika infused oil

Edible flowers

2 tablespoons chopped parsley

For the ravigote: In a mixing bowl, combine the mayonnaise, mustard

lemon juice, onions, shallots, garlic, capers, parsley.

chervil, and tarragon. Mix until fully incorporated. Season with salt

and pepper. Combine the crab meat and ravigote together

and chill. For the tomatoes: In a sauté pan, heat the bacon far.

Season

each tomato slice with Essence. Season the flour and

cornmeal with 2 tablespoons of Essence. In a small bowl, combine the

eggs and buttermilk together and whisk well. Dredge

the tomatoes in the flour. Dip them in the egg wash, removing any

excess

Dredge in the tomatoes in the bread crumbs. In

the hot bacon fat, fry each tomato for 2 minutes on each side, or

until

golden. Remove the tomatoes from the pan and drain

on a paper-lined plate. Season the tomatoes with Essence. Place the

greens on the plate. At an angle, alternate the tomatoes

with the crab ravigote. Garnish with the oils, flowers and parsley.

Yield: 6 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :7 minutes

Origin :Jo Anne Merrill

Ingredients:

4 salmon steaks -- 1 pound

2 tablespoon margarine

2 teaspoons fresh lemon juice

1 1/2 teaspoon dill weed

paprika

Instructions:

1. Line a 2-quart oblong glass baking dish with paper towels. Place

the steaks on

owels and brush with melted margarine mixed with lemon juice. Sprinkle

dill weed on ste

ks. Cover with waxed paper.

2. Microwave on high power for 5-7 minutes. When fish is done, it

will flake easil

with a fork.

3. Garnish tops of steaks with chopped parsley, sprinkling of

paprika and addition

l margarine if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

1 eggplant

6 tablespoon margarine

1 onion -- chopped

1 garlic clove -- minced

tomatoes, canned -- 16-oz can

14 ounces tuna, canned -- two cans

3 tablespoon tomato paste

1 1/8 teaspoon ground cinnamon

1 1/8 teaspoon black pepper

1 1/4 cup all-purpose flour

2 cups milk

3 large eggs -- beaten

2 2/3 cup grated Parmesan cheese

Instructions:

* Use tuna packed in water if you prefer, or 1 can of each type of

tuna.

1. Wash, then slice the eggplant into 1/2-inch slices. Sprinkle

slices with salt a

d let stand 15 minutes. Pat the slices dry, then place on an oiled

baking sheet.

2. Melt 2 tablespoons margarine in a skillet, add about 2

tablespoons oil then bru

h eggplant with half of this mixture. Bake the eggplant in a preheated

350-degree oven

or 10 minutes. Remove and set aside.

3. In the same skillet, saute the onion and garlic until limp and

tender. Add the

rained tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon salt and

pepper. Mix well.

eat for 3-4 minutes, stirring often.

4. Melt remaining margarine in a saucepan; stir in flour and 1/4

teaspoon salt. Co

k for 1 minute. Add milk slowly and stir until the mixture boils and

thickens. Graduall

pour the hot sauce into the 3 beaten eggs, stirring constantly, then

add the cheese an

blend well.

5. Arrange half the eggplant slices in a shallow 2-quart baking

dish. Cover with t

na mixture, then top with remaining eggplant slices. Pour the cheese

mixture on top.

6. Bake in preheated 350-degree oven 40 minutes or until golden

brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup fresh, raw mussels, minced

1 cup milk

2 eggs

1 Tbsp butter, melted

2 cups flour

1 Tbsp baking powder

1/2 tsp. salt

4 Tbsp butter or shortening

Sift flour, baking powder, and salt into mixing bowl. Break eggs into

small

bowl; beat until foamy. Add to flour mixture and blend well. Gradually

add milk.

When very smooth, add melted butter and stir well. (Batter should be

thin for

best results.) Add mussels to mixture and stir well. Melt other

butter or

shortening in shallow frying pan. Heat to 375 degrees F., hot but not

smoking.

Drop batter by spoonfuls into hot fat; fry 3 minutes or until golden

brown.

Drain on absorbent paper. Variation: Cooked shellfish, flaked, such

as lobster,

crayfish, crab meat, or shrimp may be used. Oysters, and clams, if

used, should

not be cooked but used raw and minced.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 dozen mussels, in shells

4 oz. butter

2 Tbsp flour

1 small onion, minced

1/2 cup cheddar cheese, crumbled

salt and pepper

1 cup mussel broth

2 Tbsp sherry

1 cup cracker crumbs

watercress

Select large, fresh mussels with shells closed. Scrub shells well and

rinse

under running water. (If time allows let mussels soak 2 hours in large

pot

filled with water. Discard any mussels that float.) Pour 1 inch of

water into

large kettle; add 1 tsp. salt and mussels. Cover and steam 3 minutes

or until

shells begin to open. Remove and drain. Strain broth thorugh fine

sieve; set

broth aside. Take mussels from shells; remove dark, hairy beard; set

meats

aside. Melt 2 oz. butter in saucepan over medium heat. Add onion and

saute

gently for 5 minutes, or until golden brown. Gradually add flour,

stirring

continually. When very smooth, slowly add 1 cup mussel broth. Continue

stirring

until sauce is thick (about 5 minutes). Add salt, pepper, and sherry.

Make sauce

of desired thickness by adding more mussel broth if necessary. In

casserole

arrange alternate layers of musselos, sauce, cracker crumbs, and light

sprinkling of cheese until ingredients are all used. Save sufficient

crumbs and

cheese for top layer. Dot top with other 2 oz. of butter. Bake in

preheated 350

degree F. oven for 15 minutes or until top is golden brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe Courtesy Sebastiani family

3 dozen mussels

1/4 cup minced shallots (2 to 3 shallots)

1 1/4 cups dry white

1/4 cup freshly squeezed lemon juice

1 cup (2 sticks) unsalted butter, cut into tablespoon size pieces

1 bunch fresh spinach

Thin strips of red pepper for garnish

In a large, heavy saucepan, bring 1 cup water to a boil. Wash mussel

shells and

add to boiling water. Cover and cook until mussels open. Discard any

mussels

that have not opened. Drain the mussels and let cool enough to handle.

Pull them

out of the shells and snip off the beard with a pair of scissors. Set

mussels

aside and keep warm. Discard half of the shells and reserve the

others.

Clean the spinach, trim off any large stems and plunge into a fresh

pot of

boiling water 3 to 4 minutes. Drain well. When cool enough to handle,

chop

spinach coarsely. Keep warm. In a small skillet, combine shallots,

wine and

lemon juice. Reduce over low heat until liquid is nearly gone (watch

carefully

as the reduction will scorch easily at this point). Remove pan from

heat and add

one or two pieces of butter. Stir steadily with a whisk until the

butter is no

longer in a solid form, yet not liquid either. It should resemble the

consistency of a thin mayonnaise. Incorporate the rest of the butter,

one or two

pieces at a time, returning the pan to a low heat as necessary,

retaining the

same consistency. If butter separates, the heat is too high; remove it

from the

heat and whisk rapidly to re-emulsify. Set sauce aside and cover to

keep warm.

To serve, place about 1 teaspoon of the warm spinach in each reserved

half

-shell and top with mussel. Pour 2 teaspoons warm sauce over each. If

desired,

garnish with slivers of red pepper.

Yield: 36 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This is a good substitute for those who love smoked salmon but don't

have access to a smoker. Makes a wonderful way to 'put up' seasonal

salmon specials at the supermarket.

1 cup Kosher Salt

1 tsp Liquid smoke

Blend the two together in a non-metal bowl. If a dryer consistency is

desired. place in a warming oven for 1 hour or a pilot lit oven

overnight. Rub a hefty pinch of this mixture on both the skin and the

flesh side if the fish fillets. Place in plastic container in layers;

skin down on the first layer, flesh to flesh on the second layer, and

repeated until all are in place. Cover and refrigerate, pouring off

accumulated liquid every morning. Ready to go in 2 days. Rinse and

bake,

pan fry, or freeze for future use. Try with a few fillets at first to

get the amount of salt that suits your tastes. Other fish like eel

mackerel also work well (remembering to remove the dark side meat from

the fillet).

Doug Morton

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients:

1/2 cup vinegar

1/2 cup water

1 tablespoon OLD BAY(r) Seasoning

1 teaspoon salt

1 pound fresh medium shrimp with shells

Cocktail Sauce:

1 cup catsup

1 1/2 teaspoon OLD BAY(r) Seasoning

1/2 teaspoon prepared horseradish<Picture>

Instructions:

1. In a large saucepan, combine first 4 ingredients; bring to a boil.

Add

shrimp, stir gently. Cover and cook until tender, about 5 minutes.

Drain,

peel and devein shrimp. Serve with Cocktail Sauce.

2. Cocktail Sauce: Combine all ingredients.

Quantity:

Makes 4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(As sold on the streets of Tampa's Latin Quarter.)

CROQUETTE DOUGH:

3 loaves stale American bread

1 loaf stale Cuban bread (grind very fine and sift)

1 level tablespoon paprika

1 teaspoon salt

Remove crust from 3 loaves bread and discard crust. Soak

remainder of bread in water 15 minutes. Drain water and squeeze

until almost dry. Add the sifted Cuban bread gradually until you

have dough. Add paprika and salt and mix thoroughly. Form dough

into ball and put in the refrigerator for approximately 2 hours.

CRABMEAT FILLING:

5 tablespoons oil

3 onions, finely chopped

1/2 red or green bell pepper, finely chopped

4 cloves garlic, mashed or chopped fine

1 level teaspoon crushed red hot pepper (Italian style)

2 bay leaves

1/2 teaspoon sugar

1 level teaspoon salt

1 6-ounce can tomato paste

1 pound can fresh crabmeat (claws), picked over and shredded

Fry very slowly in oil, the onions, bell pepper, garlic, crushed

hot peppers for 15 minutes. Add bay leaves, sugar, salt, and the

tomato paste. Stir, then cover and cook 15 minutes at low heat.

Add crabmeat and cook for 10 minutes, uncover, put on platter in

refrigerator for 2 hours.

Take about 3 tablespoons of the bread dough and press in your

hand; put in a tablespoon of crab filling, then seal like a

croquette with two pointed ends. Dip into the following mixture:

2 eggs, well beaten with 1/2 cup milk, salt, and dash of black

pepper. Mix 1 cup cracker meal and 1/2 cup flour. Roll croquettes

first in the cracker-flour mixture, then in the eggs, and again

in the cracker-flour mixture. Put in refrigerator for 2 hours.

Fry in deep fat until brown. Make miniature size for parties.

[NOTE: This sounds like a lot of trouble (and it is), but it's

well worth it. A different type of deviled crab that is

delicious. If you do wish to try this recipe, I might suggest

making the first two steps the night before to save some time.

The second step (i.e. - slow frying the vegetables and peppers

eventually adding crabmeat and then storing in the refrigerator

for 2 hours) works even better in my opinion by storing the

mixture in the refrigerator overnight to allow the flavors to

mingle.]

[Source: "The Gasparilla Cookbook" by The Junior League of Tampa:

Hillsborough Printing Company; LCCCN A-543-997]

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 4-ounce fresh or frozen cod (or other fish fillets)

Nonstick spray coating

3 Tbsp seasoned fine dry bread crumbs

3 Tbsp cornmeal

1/4 tsp celery salt

Dash ground red pepper

1 Tbsp cooking oil

1 slightly beaten egg white

Thaw fish, if frozen. Rinse fish and pat dry with paper towels.

Measure thickness of fish. Spray a shallow baking pan with

nonstick spray coating; set aside. Stir together bread crumbs,

cornmeal, celery salt, and red pepper. Add oil, tossing to combine.

Brush one side of each fish fillet with egg white, then dip in bread

crumb mixture. Place fish fillets, crumb side up, in prepared pan.

Bake, uncovered, in a 500 degree oven 6 to 8 minutes for each

1/2-inch thickness of fish or until fish flakes easily when tested

with a fork.

Serves 4. This is low fat and low cholesterol.

Pam

pamram@bev.net

Subject: %Mussels

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 1/2 slices white bread, crust removed and diced

1/3 cup milk

1 pound crab meat

1 teaspoon frsh parsley minced

1 teaspoon onion minced

2 tablespoons mayonnaise

1/2 teaspoon worcestershire sauce

1/2 teaspoon salt

freshly ground pepper

cayenne pepper

4 tablespoons butter

Soak bread pieces in milk for a few minutes. Add other ingredents and

mix well. Shape mixture into 8 patties each about 1 inch thick. Place

patties on a flat pan and chill in the refrigerator for at least an

hour or more.

Melt butter in a heavy skillet until gently sizzling. Cook chilled

cakes about 4 to 5 minutes on each side, browning them well. Serve

immediately. Serves 4

Recipe provided by: Crab Collection

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sour cream

1/3 cup lemon juice

1 tablespoon minced onion

1 tablespoon chopped pimiento

1/4 teaspoon A-1 sauce

1/4 teaspoon Tabasco sauce

3/4 teaspoon salt

1/4 teaspoon pepper

18 large oysters -- up to 24

Butter or margarine

1 cup garlic butter -- melted

6 slices French bread -- 1" thick

Parsley for garnish

Blend together sour cream, lemon juice, onion, pimiento, A-1 sauce,

Tabasco sauce, salt and pepper.

Cook oysters in a small amount of butter until edges curl.

Toast bread slices and brush with garlic butter.

Place 3 or 4 oysters on top of each slice.

Spoon a generous portion of the sour cream mixture over each

sandwich.

Garnish with parsley.

Makes 6 sandwiches

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1 c Milk

1 c Light cream

1 pt Shucked oysters

-(do not drain)

2 tb Butter or margarine

1/4 ts Salt

1/4 ts Celery salt

1 pn Pepper

1 pn Paprika

HEAT 4 SOUP BOWLS. Scald the milk and cream in a large heavy saucepan

over

moderately high heat. Drain the oyster liquor into a separate saucepan

and

bring to a boil. Spoon 2 tablespoons of the hot liquor into a third

sauce-

pan, add the oysters and butter, and heat, uncovered, over moderate

heat,

swirling the oysters around 3 to 4 minutes until their edges just

begin to

ruffle. Add the oysters at once to the hot milk mixture, mix in the

hot

oyster liquor, salt, celery salt, pepper and paprika. Ladle into the

heated

bowls and serve piping hot with oyster crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 12 Oysters

12 Oysters, Well Scrubbed 1/4 tsp Kosher Salt

1/3 Cup Spinach, Cooked, - Black Pepper,

Ground

Rinsed & Squeezed 1 Cup Coarse Salt

1/3 Cup Sauce Bechamel #2, w/o 1/2 Cup Sauce Mornay

Nutmeg

Cooking times assume the use of a standard (575-700 watt) microwave

oven and

quantities for 12 oysters - adjust cooking times for any differences.

Place the oysters, hinge end down, in a 2" deep microwave safe dish

just

large enough to hold them.

Cover tightly with microwave safe plastic wrap.

Cook at 100% for 4 minutes (the oysters will just barely open - if any

oysters are not open, cook only those oysters for 1 additional minute

at 100%

- discard any oysters which have not opened at that time).

Uncover.

Pry the oysters open using a blunt knife.

Free the oysters from their shells.

Set the oysters aside in the deeper side of their shells (save the

liquid,

freeze and use in other recipes).

Place the spinach, the Sauce Bechamel #2, salt and pepper in the

workbowl of a

food processor.

Process until thoroughly combined.

Set aside.

Heat a conventional broiler.

Pour the coarse salt to a depth of 1/2" in a 10" oven proof dish.

Arrange the oyster shells on the salt.

Place 1 tablespoon of the spinach mixture in each shell.

Place an oyster on top of the spinach.

Top each oyster with 2 teaspoons of Sauce Mornay.

Broil 5" from the heat source until browned and bubbly (2-3 minutes).

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12 fresh, raw oysters on the half shell

1 cup (250 ml) cooked, finely chopped spinach

2 Tbs (30 ml) finely chopped shallots

1/4 cup (60 ml) dry bread crumbs

2 Tbs (30 ml) cooked, finely chopped bacon

1 Tbs (15 ml) finely chopped parsley

Salt and freshly ground black pepper to taste

Hot pepper sauce, to taste

3 Tbs (45 ml) melted butter

1 Tbs (15 ml) Pernod or other anise flavored liqueur (optional)

Place the oyster shells on a baking sheet that has a layer of rock

salt to stabilize the shells. Place an oyster on each shell. Combine

the remaining ingredients in a small bowl and stir to combine

thoroughly. Spoon the spinach mixture over the oysters. Bake for

about 10 minutes in a preheated 450F (225C) oven. Serve immediately.

Serves 2.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 servings

1/4 cup olive oil (divided as 2 Tbsp. each)

1/4 lb. (125 gm) chorizo sausage, skinned and thinly sliced

1-1/2 lb. (750 gm) chicken thighs, cut up

1/2 lb. (250 gm) boneless pork shoulder cut into 1/2-inch cubes

salt and freshly ground black pepper

3 cups Spanish paella or Italian risotto rice

1 cup onion, minced

1 small green pepper, stemmed, seeded and cut into 1-inch cubes

1 small red pepper, stemmed, seeded and cut into 1-inch cubes

1 small yellow pepper, stemmed, seeded and cut into 1-inch cubes

2 large garlic cloves, finely chopped

1/2 tsp. red pepper flakes

1 cup dry white wine

1/4 tsp. saffron threads, pulverized

6 fresh thyme sprigs or 1/2 tsp. dried

6 cups chicken stock (divided as 5 and 1 cups)

1/2 lb. (250 gm) shrimp, shelled and deveined

1/4 lb. (125 gm) bay or sea scallops

2 cups tomatoes, peeled, seeded and chopped

1/4 lb. (125 gm) green beans, trimmed and cut into 1-inch lengths or

12 mussels, well scrubbed

1/2 lb. (250 gm) small clams, scrubbed, soaked in cold water 30

minutes to

eliminate sand

1/4 lb (125 gm) oil-cured black olives, pitted and coarsely chopped

4 sprigs fresh parsley

2 lemons, quartered

Heat 2 tablespoons olive oil in a paella pan over high heat. (If you

don't

have one, use the widest skillet you have.) Quickly cook the chorizo

sausage until browned, about 30 seconds. Drain on paper towels. Reduce

heat to medium-high. Pat chicken dry and season with salt and pepper.

Cook

chicken until brown, about five minutes. Drain on paper towels. Add

the

remaining 2 tablespoons olive oil to the pan. Add pork cubes and cook

until browned, about five minutes. Drain on paper towels. Preheat oven

to

350 F.

Reduce heat to low and add rice to paella pan. Stir until translucent,

about two minutes. Add onion, peppers, garlic and pepper flakes, and

cook

another three minutes. Add wine, saffron, thyme and 5 cups chicken

stock.

Ingredients should be covered. Adjust seasonings. Bring to a boil, add

chorizo, chicken and pork; mix well. Place pan in oven for 10 minutes;

stir ingredients. Add remaining cup of chicken stock if rice absorbed

existing stock. Bury shrimp, tomatoes and green beans in rice and cook

for

10 more minutes.

As rice cooks, boil one cup water in a medium-sized pot. Add mussels

and

clams, cover, and shake pot frequently until mussels and clams open,

about

five minutes. Discard any that do not open. Remove paella pan from

oven;

stir in mussels, clams, (and other fish if desired) and olives. Mix

well

and cover with foil for five minutes. Any extra fish added should be

cooked through. Garnish with parsley and lemon; serve from pan.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

6 Cups Chicken Stock 1 Tbls Olive Oil

1 LARGE Whole Onion, Peeled 1 Tbls Garlic, Minced

1/2 tsp Saffron Threads, 1 Cup Dry White Wine

Crushed 1 Tbls Olive Oil

1 Lb LARGE Shrimp 1 Tbls Paprika

12 Little Neck Clams 1 Cup Tomatoes, Chopped

1 3 1/2 Lb Broiler/Fryer, Cut Up 1 Tbls Fresh Italian

Parsley,

- Salt Chopped

- Pepper 3 Cups Short Grain Rice

1 Tbls Olive Oil 1 Bay Leaf, Crumbled

1 Lb Chorizo Sausage 1 Lemon, Juice Only

1 Medium Onion, Peeled and GARNISH:

Chopped Coarsely - Frozen Green Peas

4 oz Salt Pork, Chopped - Pimento Strips

Coarsely

Combine the chicken stock, whole onion and crushed saffron threads in

a

saucepan.

Cover.

Simmer over low heat while preparing the remaining ingredients.

Peel and devein the shrimp.

Wash the clams.

Rinse the chicken in cold water.

Pat dry.

Slice the chorizo into 1/8" thick discs.

Place in the paella pan or LARGE skillet.

Cook over medium heat until the fat is rendered.

Remove with a slotted spoon.

Set aside.

Wipe out the skillet.

Saute the shrimp in the first measure of olive oil until pink.

Remove using a slotted spoon.

Set aside.

Wipe out the pan.

Salt and pepper the chicken pieces.

Brown the chicken pieces in the second measure of olive oil, turning

until all

sides are browned, but not fully cooked.

Remove using a slotted spoon.

Set aside.

Drain the fat from the pan.

Add the third measure of olive oil to the pan.

Add the chopped onions and salt pork.

Saute the mixture over medium high heat until the onions are wilted.

Add the garlic.

Saute for another 30 seconds.

Add the white wine.

Cook, stirring, over medium high heat until most of the wine has

evaporated.

Remove the pan from the heat.

Add the paprika, tomato and parsley.

Stir well.

Return the pan to the heat.

Cook until the mixture thickens.

Add the rice.

Stir until the rice is thoroughly coated with the tomato mixture.

Remove the whole onion from the chicken stock mixture (which is still

simmering).

Add the chicken stock mixture to the rice mixture.

Increase the heat to high.

Stir.

Add the chicken pieces, shrimp, clams, chorizo, bay leaf and lemon

juice.

Gently stir.

Cover.

Cook over low heat until the rice has absorbed the liquid and the

clams have

opened (25-30 minutes).

Uncover.

Sprinkle the peas over.

Recover.

Cook for 5 minutes.

Remove from the heat.

Top with pimento strips.

Serve.

~~~ Michael Orchekowski

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe Courtesy of Emeril Lagasse

1 egg*

2 teaspoons minced garlic

1 lemon, juiced

1 tablespoon Creole or whole grain mustard

2 tablespoons chopped parsley

2 tablespoons chopped green onions

1 cup vegetable oil plus 2 tablespoons

Salt

Freshly ground black pepper

6 ounces bacon, chopped

2 cups cubed cornbread (1/2-inch cubes)

2 cups small diced fresh tomatoes, seeded

1/2 cup Vidalia onions, small diced

4 catfish fillets, about 6 ounces each

Creole seasoning

1 cup flour

1 cup masa flour

4 wedges of fresh lemon

For the tartar sauce: Put the egg, garlic, lemon juice, mustard, 1

tablespoon of

the parsley, and green onions in a food processor and puree for 15

seconds. With

the processor running, slowly pour the oil through the feed tube in a

steady

stream. Season with salt and pepper. Cover and let sit for 1 hour in

the

refrigerator before using. Best if used within 24 hours. For the

cornbread

salad: In a large skillet, over medium heat, render the bacon until

crispy,

about 6 to 8 minutes. Remove and drain on paper towels. Add the

cornbread to the

bacon fat and fry until golden, about 4 to 5 minutes, stirring

constantly.

Remove and drain on paper towels. In a mixing bowl, combine the crispy

bacon,

cornbread, tomatoes and onions. Season with salt and pepper. Mix well.

For the

catfish: Season the fillets with Creole seasoning. In a shallow bowl,

combine

the flour and masa. Season with Creole seasoning. Dip fillets in flour

mixture.

In another skillet, heat the remaining oil. When the oil is hot,

pan-fry for 4

to 6 minutes on each side until golden brown. Remove the fillets and

drain on

paper towels. To serve, spoon the cornbread salad in the center of 4

plates. Lay

the catfish on top of the salad. Place a spoonful of the tartar sauce

on top of

the fish. Garnish with a lemon wedge and parsley.

*RAW EGG WARNING

The American Egg Board states: "There have been warnings against

consuming raw

or lightly cooked eggs on the grounds that the egg may be contaminated

with

Salmonella, a bacteria responsible for a type of food

poisoning....Healthy

people need to remember that there is a very small risk and treat eggs

and other

raw animal foods accordingly. Use only properly refrigerated, clean,

sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and

whites with the

shell."

Yield: 4 servings

Prep Time: minutes

Cooking Time: minutes

Difficulty: Easy

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe Courtesy of Emeril Lagasse

2 tablespoons unsalted butter

1 cup finely chopped yellow onions

1/2 cup finely chopped celery

1/4 cup seeded and finely chopped red bell pepper

1/4 cup seeded and finely chopped yellow bell pepper

Salt

Cayenne

1 tablespoon chopped garlic

1 pound lump crabmeat, picked over to remove shells and cartilage

1/4 cup chopped green onions, green parts only, plus extra for garnish

1/4 cup grated Parmesan cheese

2 tablespoons finely chopped fresh parsley leaves

3 tablespoons Creole mustard

Juice of one fresh lemon (or 3 tablespoons)

1/2 cup mayonnaise

Worcestershire sauce

Hot pepper sauce

1 1/2 cups dried fine bread crumbs

1/4 cup all-purpose flour

Essence

2 eggs (for egg wash)

1 tablespoon water

1/4 cup vegetable oil

Garnish: Green onions

Melt butter in a small sauté pan over medium heat. Add onions, celery

and bell

peppers. Season with salt and cayenne. Cook, stirring, until the

vegetables are

soft and slightly golden, about 5 minutes. Add the garlic and cook,

stirring,

for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the

crabmeat,

green onions, Parmesan, parsley, mustard and lemon juice. Mix the

mayonnaise,

Worcestershire Sauce and hot pepper sauce together. Combine vegetable

mixture

with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the

bread

crumbs. Divide combined mixture into 10 equal portions and form into

1-inch

thick round patties. In a shallow bowl, combine the flour and season

with

Essence. In another bowl, whisk the egg with the water. In a third

bowl, combine

the remaining 3/4 cup bread crumbs and season with Essence. Dredge the

crab

cakes first in seasoned flour, tapping off excess, then in egg wash,

letting

excess drip off. Lastly, dredge cakes into seasoned bread crumbs,

coating cakes

evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4

at a time,

and pan fry until lightly golden, about 4 minutes on each side. Drain

cakes on

paper towels and season with Essence while still hot.

To serve, place Creole Meuniere sauce in the center of each plate.

Spoon the

Roasted Vegetable Pecan Relish in the center of the sauce and lay a

cake on top

of the relish. Garnish with green onions and Essence.

Yield: 10 cakes

Prep Time: minutes

Cooking Time: minutes

Difficulty: Easy

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 Servings

1 pk 16 oz. farfalle (bow-tie)

-pasta

6 tb Butter or margarine

3 Cloves garlic, finely

-chopped

6 tb All-purpose flour

1/3 c Vermouth

2 3/4 c Half-and-half

1/2 c Clam juice

1 tb Tomato paste

3/4 ts Salt

1/4 ts Pepper

1 tb Uncooked medium shrimp,

-peeled and deveined

2 ts Dried dill weed

3/4 c Freshly grated Parmesan

-cheese

Heat oven to 350F. Grease 3 quart casserole. Cook

and drain pasta as directed on package. Melt butter

in 2 quart saucepan over medium heat. Cook garlic in

butter 1 minute, stirring constantly with wire whisk,

until smooth and bubbly.

Stir in vermouth. Stir in half-and-half, clam juice,

tomato paste, salt and pepper. Cook over medium heat,

stirring constantly, until thickened. Stir in shrimp,

dill weed and 1/4 cup of the cheese.

Stir shrimp mixture into pasta. Pour into casserole.

Sprinkle with remaining 1/2 cup cheese. Bake

uncovered 35 to 40 minutes or until light brown and

hot. Yield: 8 servings Typed in MMFormat by

cjhartlin@msn.com Source: Betty Crocker Holiday

Cookbook Nov 98

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 1 Salad bowl

1/2 kg Curly shaped pasta

- cooked and cooled

3/4 kg Alaska bits

- or smoked salmon

3/4 cup Olive oil

30 Fresh basil leaves

- finely chopped

1/2 cup Parsley, finely chopped

1/2 cup Fresh lemon juice

Salt and pepper

Put the pasta and Alaska bits in a bowl, and mix well. Process the

remaining ingredients in a food processor until smooth. Pour the

dressing over the pasta and Alaska bits, mix well, and chill

overnight.

Serve at room temperature.

Source: Complete Meals, by Israel Aharoni.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Tony Vallone of Tony's, Houston, TX

Ingredients:

1 1/2 pound shrimp -- shelled & deveined

1 1/4 cup olive oil (plus oil for greasing dish)

1 tablespoon shallots -- finely chopped

1 tablespoon garlic -- finely minced

1 1/3 pound sea scallops

1 cup red ripe tomatoes -- finely chopped

1 cup fresh chicken broth or bottled clam brot

2 tablespoon parsley -- finely chopped

1 1/2 teaspoon oregano

3 tablespoon Cognac

4 littleneck clams

4 mussels -- well-scrubbed

1 1/4 pound lump crabmeat

1 1/3 pound perciatelli -- See Note

1 1/3 pound mezza-lasagna -- See Note

1 1/3 pound fettucine

10 small fresh basil leaves

Instructions:

STEP ONE:

Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside.

Heat the oil in

skillet and add the shallots and garlic. Cook, stirring, about one

minute. Add the shr

mp and shallots and cook, stirring, about one minute. Add the tomatoes

and broth and br

ng to a boil. Let simmer about one minute and add the parsley,

oregano, and Cognac.

STEP TWO:

Add the clams and mussels and cover closely. Cook until the clams and

mussels open, abo

t one and a half minutes. Add the crab meat, stir gently, and remove

from the heat.

STEP THREE:

Bring four quarts of water to a boil and add the perciatelli. Cook,

stirring down with

fork, about one and a half minutes, and add the fettucine and the

mezza-lasagna. Conti

ue cooking about six minutes.

STEP FOUR:

Meanwhile, spread out on a flat surface a sheet of aluminum foil

measuring about 17 by

0 inches. Fold the foil over itself to make a rectangle measuring 15

by 17 inches. Fold

over the open edges to seal. Drain the pasta and place it in the foil

bag. Pour the sau

e with the seafood into the bag. Scatter the basil leaves on top of

the pasta and sauce

Fold the open end of the foil to seal it all around hermetically.

STEP FIVE:

Lightly oil the bottom of a metal, flame-proof dish or baking sheet

and place the pasta

filled foil bag on top. Turn the burner to high. Cook for about two

minutes, until the

ag puffs like a pillow.

STEP SIX: To Serve--

Using a sharp knife, cut a long slit on one side of the bag. Divide

the pasta and seafo

d among four heated dishes.

CHEF'S NOTE: If perciatelli or mezza-lasagna are not available,

substitute equal amount

of fettucine and cook for nine to twelve minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

--------for the boil--------

40 pounds live crawfish

1 cup salt

1/2 cup ground white pepper

1/2 cup ground red pepper

1/2 cup ground black pepper

5 pounds small white onions

12 ears corn, shucked

5 pounds small new potatoes

----------sprinkle----------

1/2 cup ground white pepper

1/2 cup ground red pepper

1/2 cup ground black pepper

2 cups salt

Wash the crawfish well and pick out any fish bones or other debris.

Fill a great big (40-quart) Stockpot a quarter full of water. Add the

salt and peppers and bring to boil. Add the whole onions, the corn,

and the new potatoes (it will be easy to remove them later if you put

them in a cloth sack). Return to boil, cover, lower heat to medium,

and let cook for 8 minutes. Add crawfish, cover again and raise heat

to high. After steam begins to escape from under the lid, cook 7

minutes more . Remove from heat and let sit for 4 minutes. Do *NOT*

remove the lid until this point! Remove the onions, corn, and

potatoes to a bowl and drain the crawfish. Place the crawfish in a

large insulated container (an ce chest works well, as do the thick

waterproof boxes chickens are shipped in, which your butcher may give

you for free). Have your *SPRINKLE* ready and sprinkle over the

crawfish and mix them well to coat. Cover and let sit for 7 minutes.

Serve immediately with the o!

nions, corn, new potatoes, and lots of French bread on a large table

covered with plenty of paper. When everyone has eaten his fill,

everyone "peels for the house." The peeled tails can then be used in

cold crawfish cocktail or salad or for Fried Crawfish the next day.

Serves 8-10

NOTE: Most of the salt is not added until after the cooking process

because too much salt added during cooking makes the flesh of the

crawfish adhere to the shell.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :David Jarvis, Melange, Northfield, IL

Ingredients:

2 vanilla beans -- split in half

1 medium cucumber, peeled, seeded -- diced

4 ounces heavy cream -- or whipping cream

4 ounces unsalted butter

1 pinch salt -- to taste

1 pinch black pepper -- to taste

4 large plum tomatoes -- peeled,seeded,diced

5 ounces pecan halves

8 ounces flour

16 raw oysters -- reserve bottom shell

1 tablespoon butter -- or vegetable oil

Instructions:

STEP ONE: The Sauce--

To prepare sauce, combine first three ingredients and bring to a boil.

Reduce slightly,

allowing vanilla flavor to come out. Whisk in butter. Season to taste.

Add tomatoes and

set aside.

STEP TWO: The Oysters--

To prepare oysters, grind pecans and flour in food processor, making

"pecan meal." Dred

e oysters in pecan meal. Saute in small, nonstick pan with vegetable

oil or butter for

wo minutes on each side over high heat.

STEP THREE:

Place four shells on each of four plates, spoon sauce into shells, and

place one oyster

on top of each.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

Pesto: Remaining

ingredients:

1 cup basil leaves, fresh, 1/2 cup white wine, dry

washed, dried and 2 tbls lemon juice

slivered salt, to taste

2 large garlic cloves, crushed black pepper,

freshly

1/2 tsp salt ground, to taste

2 tbls pine nuts, chopped, or 1 lb bay scallops

2 tbls walnuts, chopped 12 ozs capellini (very

thin

1/4 cup olive oil spaghetti)

1/4 cup Parmesan, grated

Combine the basil, garlic, salt and nuts in a blender or food

processor.

Gradually add the oil while the motor is running, blending to a smooth

paste.

Add the Parmesan.

Process a few seconds longer to combine the ingredients thoroughly.

Transfer to a large bowl.

Bring the wine, lemon juice, salt and pepper to a boil in a small

saucepan.

Add the scallops.

Cook for 2 to 3 minutes.

Drain.

Reserve the cooking liquid.

Cook the capellini in a large pot of boiling, salted water until al

dente (2

to 3 minutes).

Drain.

Add to the bowl with the pesto.

Toss to coat with sauce.

Gradually add the reserved scallop cooking liquid.

Toss.

Add the scallops.

Mix again.

Refrigerate until serving time (1 hour or longer).

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 Tbl olive oil

1 lb. cooked shrimp, shelled

1 C white wine vinegar

2 Tbl water

1 medium onion, cut in paper thin slices

]8 whole all spice

1 bay leaf

3 whole cloves'

2 tsp. salt

1 tsp. sugar

1 tsp. hot sauce

Drizzle oil over shrimp and toss to coat. Combine the rest of the

ingredients

in an enamel pot, bring to a boil and simmer for 5 minutes. Pour hot

mixture

over shrimp, toss to coat and refrigerate at least over night. Serve

cold

with picks and assorted crackers. Enough for 4 to 6 people. Make

more for

the men!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cauliflower florets

1 large bottle or 2 small bottles of ketchup

1/2 jar to 1 full jar prepared horseradish

1/2 lemon -- Juice of

1 teaspoon Tabasco -- (optional)

1 teaspoon Worcestershire -- (optional)

Pour ketchup into a mixing bowl. Take freshly prepared grated

horseradish or prepared horseradish from the dairy case and mix with

ketchup. Add the juice of 1/2 lemon. Add Worcestershire and Tabasco

if

desired. Mix thoroughly and serve with the cauliflower florets.

Remember, Produce Corner recipes emphasize experimentation and

creativity. Add to or take away, and see what tastes best to you.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Published in the Oregonian, March 16, 1999

>From "The Irish Heritage Cookbook"

by Margaret M. Johnson

Makes 8 main-dish servings

Salmon:

2 tablespoons minced fresh dill

1Ž2 cup dry white wine

1Ž2 cup fish stock or clam broth

1 small carrot, peeled and sliced

1 celery rib with leaves, cut into 4 pieces

1 small onion, sliced

1 whole 5- to 8-pound salmon, cleaned, gutted and scaled

Lemon slices, fresh dill and fresh parsley for garnish

Green Mayonnaise:

2 packed cups fresh spinach leaves, cooked, drained and finely chopped

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 tablespoon minced fresh parsley

1 teaspoon minced fresh chives

1 1Ž2 teaspoons minced fresh tarragon or 1Ž2 teaspoon dried

1 1Ž2 teaspoons minced fresh basil or 1Ž2 teaspoon dried

2 cups reduced-fat mayonnaise

To make salmon: In a small saucepan, combine the dill, wine, stock or

broth, carrot, celery and onion. Bring to a boil, then reduce heat and

simmer, uncovered, for 20 minutes.

Preheat the oven to 425 degrees. Place the salmon on a double

thickness of

buttered aluminum foil large enough to make a packet to enclose the

fish.

Pour the poaching liquid over the salmon and fold up the sides of the

foil

to make a container. Pull up the lengthwise sides and crimp the edges

together all around. Bake for 25 to 30 minutes for a 5-pound fish.

Using 2 metal spatulas, remove the fish from the poacher or from the

aluminum foil packet to a serving plate and discard the poaching

liquid.

Carefully remove the skin from both sides.

Cut the fish along the backbone. Garnish with lemon slices and herb

sprigs.

Serve at room temperature with Green Mayonnaise. When the top side is

eaten, turn the fish over to serve the remaining half.

To make mayonnaise: In a blender, combine spinach, mustard, lemon

juice,

parsley, chives, tarragon and basil and process until smooth. Stir

into the

mayonnaise and whisk until smooth. Makes 2 1Ž2 cups.

Calories: 265 for salmon (62% from protein, 0% from carbohydrate, 38%

from

fat)

Protein: 39 grams

Total fat: 11 grams

Saturated fat: 2 grams

Cholesterol: 82 mg

Sodium: 76 mg

Carbohydrate: 0

Fiber: 0

Exchanges: 5 1Ž2 meat

Calories: 70 per 2 tablespoons mayonnaise (3% from protein, 16% from

carbohydrate, 81% from fat)

Protein: 1 gram

Total fat: 7 grams

Saturated fat: 1 gram

Cholesterol: 8 mg

Sodium: 48 mg

Carbohydrate: 3 grams

Fiber: 0

Exchanges: 1 fat

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

13 ounces canned salmon

1 teaspoon minced onions

2 tablespoon diced celery

2 teaspoons parsley -- * minced

1 teaspoon lemon juice

1 teaspoon green peppers -- minced

1 teaspoon red peppers -- minced

2 tablespoon margarine

1 1/4 cup flour

1 cup milk

1 1/4 teaspoon dry mustard

1 1/4 teaspoon black pepper

1 cup soft bread crumbs

1 egg

1 tablespoon water

1 1/4 teaspoon salt -- optional

Instructions:

* Omit parsley if desired, or use 1/2 teaspoon dried parsley if fresh

is not available.

Drain salmon and remove the skin and bones. Mix the first seven

ingredients and ch

ll in covered bowl.

SAUCE: Melt margarine and blend in flour; add milk. Stir together

thoroughly; add salt,

pepper and dry mustard. Blend the 2 mixtures together. Shape into

10-12 balls and roll

alls in the soft bread crumbs. Beat the egg with water; dip the salmon

balls into this

ixture, then back again in the bread crumbs.

Heat canola or some other vegetable oil until hot. Fry the salmon

balls until brow

ed, turning as necessary.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/4 cup dry white wine

1 generous pinch of saffron threads

3 tablespoons olive oil

1 1/4 cups coarsely chopped leeks

1 cup coarsely chopped onion

1 tablespoon minced garlic

3 cups fish stock or bottled clam juice

1 14 1/2-ounce can diced tomatoes in juice

1/2 teaspoon dried oregano

6 ounces linguiça sausage or hot links, cut diagonally into

1/4-inch-thick

slices

20 mussels, scrubbed, debearded

12 littleneck clams, scrubbed

4 5-ounce cod fillets

Yellow cornmeal

1/4 cup chopped fresh parsley

Bring wine to simmer in small saucepan. Add saffron. Remove from heat.

Cover; let stand 15 minutes.

Heat 1 tablespoon oil in heavy large saucepan over medium-high heat.

Add

leeks and onion; sauté until tender, about 8 minutes. Add garlic;

sauté 1

minute. Add stock, tomatoes with their juices, oregano and saffron

mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover;

boil

until shellfish open, about 8 minutes (discard any that do not open).

Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and

pepper.

Heat 2 tablespoons oil in heavy large nonstick skillet over high heat.

Add

fish, cornmeal side down, and cook until bottom is golden, about 4

minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer

until

fish is just cooked through, about 4 minutes.

Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams,

mussels and sausage around fish. Top with remaining soup. Sprinkle

with

parsley.

Serves 4.

Bon Appétit

September 1998

Legal Sea Food, Boston MA

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Magazine Clipping

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium onions -- chopped

1/4 cup butter or margarine

2 cans {6 1/2 oz. each} tuna -- drained

2 cups shredded Cheddar cheese

1 cup Bisquick(r) Original Baking Mix

1 1/4 cups milk

1/4 teaspoon salt -- if desired

1/8 teaspoon pepper

3 eggs

2 tomatoes -- thinly sliced

* Heat oven to 400 degrees.

* Grease square baking dish, 8 x 8 x 2". Cook onions and butter in

10-inch

skillet over low heat, stirring occasionally, until onions are lightly

brown.

Sprinkle tuna, 1 cup of the cheese, and the onions in baking dish.

* Beat Bisquick, milk, salt, pepper, and eggs with wire whisk or hand

beater

until almost smooth, about 1 minute. Pour over tuna mixture, spreading

evenly.

* Bake until knife inserted in center comes out clean, 25 to 30

minutes. Top

with tomato slices and remaining cheese. Bake until cheese is melted,

3 to 5

minutes. Cool 5 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

By: Food and Drink, BBC 2, 27-1-98

Yield: 4 servings

4 Tbsp. olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 Tbsp. fresh thyme, chopped

1 Red chilli, seeded, finely chopped

350 g (3/4 lb.) potatoes, cut into 1/2 cm (1/4 in.) dice [cubes]

1.3 litres (43 oz.)chicken stock

200 g (1/2 lb.) macaroni, or penne

1 knob (1/2 Tbsp.) butter

4 150g (5 oz.) salmon fillets, skin left on

225 g (1/2 lb.) baby spinach, or rocket or a mixture

75 g (1/2 cup) Parmesan cheese

Generous amount chopped fresh parsley, to serve

Salt and fresh ground black pepper

Heat the oil in the pan part of a large steamer. Add the onion and

cook

over a gentle heat until softened and transparent. Add the garlic,

thyme,

chilli and potatoes and cook for 3-4 minutes, stirring occasionally.

Pour in the stock, tip in the pasta and bring to the boil. Stir well,

reduce the heat and simmer for 3 minutes. Rub the base of the steamer

with

the knob of butter, and position on top of the pasta.

Lay the salmon fillets, skin-side down in the steamer and cover with a

tight-fitting lid. Steam for 4 minutes. Lift the steamer off the pan

and

transfer the salmon to a heatproof plate, set aside and keep warm.

Stir the spinach or rocket into the pasta mixture, cover and set aside

for 5 minutes. Stir in the Parmesan cheese and check the seasoning.

Spoon the pasta mixture into shallow serving bowls and sprinkle over

the

parsley. Top each with a piece of salmon, season with salt and

freshly

ground pepper to taste and serve immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serves 2, may be easily multiplied

2 half pound salmon filets

1 medium Yukon Gold potato, peeled

1 Tbsp flour

white pepper

sea salt

truffle oil

clarified butter

Preheat oven to 350F. Heat clarified butter in oven safe skillet over

medium heat. Season flesh side of salmon with sea salt and white

pepper.

Grate potato on coarse side of box grater, season with sea salt and

white

pepper and stir in flour (do this at the last minute because potato

will

darken rapidly in contact with air). Pat about 1/3 cup of the potato

mixture on to flesh side of salmon, pressing lightly to make it stick.

Place salmon potato side down in the hot butter and move gently with a

spatula to prevent sticking. Cook for about 3-4 minutes or until

potatoes

have formed a golden brown crust. Carefully turn over, skin side

down.

Place in oven for about 10 minutes or until salmon is just cooked

through.

Remove from the oven and drizzle with truffle oil immediately prior to

serving.

John Schiaparelli

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 3 Servings

1 Lb Medium Uncooked Shrimp 3/4 Cup Cornstarch

1 Egg, Separated 1/2 tsp Dry Mustard

1 Tbls Cooking Oil 1/2 tsp Salt

1/2 Cup FLAT(!) Beer

Preheat the oil in the deep fryer.

Shell the shrimp.

Remove the vein.

Pat dry with paper towels.

Beat the egg yolk with the oil and beer in a small bowl.

Combine the cornstarch, dry mustard and salt.

Stir into the egg yolk mixture.

Dip the shrimp into the batter.

Deep fry until golden and crispy (2-3 minutes).

Drain.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Prep Time:10 mins.

Skill: Learning Cook

Ready In: 20 mins.

Serves: 4

Ingredients:

------------

2 eggs

1 tsp. lemon juice

2 cups STOVE TOP Stuffing Mix for Chicken in the Canister

2 cans (6 oz. each) crabmeat *, drained, flaked

2 Tbsp. butter <U>or</U> margarine

Preparation:

------------

BEAT eggs, 2/3 cup water and lemon juice in large bowl.

ADD stuffing mix and crabmeat; mix lightly. Shape into 8 patties.

COOK patties in butter in large skillet on medium heat 5 minutes on

each side or

until browned on both sides and thoroughly heated. Serve with

MIRACLE WHIP Salad

Dressing or KRAFT Mayo Real Mayonnaise, if desired.

<I>Try serving with Deli coleslaw and grapes.</I>

<B>Tip! Special Extra:</B> Add 1/4 cup chopped red pepper and 2

tablespoons

chopped onion.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 tb Peanut oil

1 lg Red Onion; diced

2 tb Fresh crushed Garlic

2 tb Flour

1 1/2 c Dark Stout Beer

6 ea Whole Cloves

2 tb Brown sugar

1/4 ts Freshed Cracked Pepper

2 ts Worcestershire sauce

3 lb Rainbow or Brown Trout ( Soaked overnight in Ginger Ale )

In a large skillet, saute diced onion, and garlic in hot oil until

it

becomes

translucent.

Add flour to onions and, stirring constantly, cook for 2 minutes.

Add

beer, brown sugar,whole cloves, pepper, and Worcestershire sauce to

skillet and heat

until sauce thickens. Stir constantly.

Carefully place fish pieces in skillet. Cook until fish flakes

easily

with

a fork.

by:Karl @ The Eatery

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

4 pounds red snapper -- * see note

1 teaspoon salt

2 celery stalks -- diced

1 yellow onion -- diced

1 1/2 cup bell peppers -- chopped

3 tablespoon margarine

4 cups soft bread crumbs

1 1/2 cup sour cream

1 lemon -- peel, chop

2 tablespoon lemon rind -- grated

1 teaspoon black pepper

1 teaspoon paprika

Instructions:

* A 3-4 pound red snapper with head and tail attached makes an

impressive presentation.

Peel the lemon, using the peel for zest, and chop the lemon into

small pieces, dis

arding seeds.

1. Wash fish under cold running water, taking care to wash inside

thoroughly. Dry

ompletely. Sprinkle inside with 1/2 teaspoon salt and set aside while

preparing stuffi

g.

2. Melt margarine in skillet; add onions, celery and green

peppers. Saute until on

ons are limp and translucent. Add remaining 1/2 teaspoon salt and the

remaining ingredi

nts. Blend well.

3. Stuff the fish cavity loosely; fasten with metal skewers and

use string to tie

ecurely. Grease a baking dish or pan large enough so fish won't be

crowded. Place fish

n pan and bake in preheated 350-degree oven for 35-40 minutes. Baste

with vegetable oil

every 7-8 minutes until fish flakes easily.

4. Remove the skewers and allow to set for about 5 minutes. Serve

immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup white wine

1 cup water

2 bay leaves

1 onion -- quartered

1 1/2 teaspoon thyme

1 1/2 teaspoon white peppercorns

8 parsley sprigs

1 1/4 teaspoon red pepper flakes

8 ounces tomato puree

1 1/4 teaspoon saffron

1 lemon juice -- thinly sliced

4 flounder fillets

Instructions:

1. Place water, white wine, bay leaves and onion into large heavy

skillet. Tie thy

e, peppercorns and parsley in a layer of cheesecloth. Drop into wine

mixture.

2. Bring mixture to a simmer over medium heat. Add the fish

fillets. Cover skillet

and continue to simmer 8-10 minutes or until fish is firm and flakes

easily with a fork

Do not overcook.

3. Remove fish to a serving platter, using a slotted spoon.

Remove cheesecloth bag

bay leaves and onion and discard.

4. Add tomato puree and red pepper flakes to liquid in skillet.

Bring to a boil, s

irring to mix well; boil until liquid is reduced by half. Add the

saffron and 3 thin sl

ces of lemon; boil 1 minute longer.

5. Spoon sauce over fish fillets and garnish with more thin lemon

slices. Serve im

ediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Michael Stanley of The Lark and The Dove, Atlanta

Ingredients:

32 ounces fresh salmon fillets -- 8-oz. portions

1 medium onion -- chopped

1 carrot -- chopped

1 1/2 bunch parsley sprigs

3 stalk celery -- chopped

2 oranges -- quartered

1 whole lemon -- quartered

1 whole lime -- quartered

1 bay leaf

1 1/4 gallons water

12 egg yolks

1 pound clarified butter -- at 120-degrees

1 pinch salt -- to taste

1 pinch black pepper -- to taste

1 1/8 cup fresh orange juice

2 tablespoon orange zest

Instructions:

STEP ONE: Prepare the Citrus Court Stock--

In a large pot, lightly saute onion, carrot, and celery. Add water,

bay leaf, parsley,

ranges, lemon, and lime. Bring to a boil; simmer for 25 minutes and

strain. Place strai

ed stock in pan large enough to hold salmon filets. Keep liquid

simmering.

STEP TWO: Prepare the Orange Hollandaise--

Whip the egg yolks with orange juice until light and frothy.

CHEF'S NOTE: The butter must be clarified and at 120-degrees for the

next step.

SLOWLY add butter while constantly whipping egg mixture. Add salt and

pepper to taste.

STEP THREE: Poaching the Salmon--

Place the 4 salmon filets in the simmering Citrus Court Stock. Salmon

must be poached f

r 8 to 10 minutes. Remove from the stock and coat with the Orange

Hollandaise.

Garnish with orange zest and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Makes 6 cakes

2 tablespoons butter

1Ž4 cup finely diced onion

1Ž4 cup finely diced carrot

1Ž4 cup finely diced celery

1Ž2 pound cooked salmon

1Ž2 pound cooked halibut

2 cups fresh bread crumbs

2 teaspoons Old Bay seasoning

2 eggs

1 tablespoon vegetable oil

2 tablespoons julienned green bell pepper

2 tablespoons julienned red bell pepper

1Ž4 cup white wine

1 cup whipping cream

Salt and pepper

Melt the butter in a skillet and saute the onion, carrot and celery

over

medium heat until the carrot is tender. Set aside.

Flake the salmon and halibut into a large mixing bowl. Add the bread

crumbs, Old Bay seasoning, 1Ž2 cup of the sauteed vegetables and the

eggs.

Toss until the mixture is well-combined and moist. Form into 6

patties.

Heat the vegetable oil in a skillet and saute the cakes for 2 minutes

on

each side or until they are golden brown and crisp.

In a small saucepan, combine the remaining 1Ž4 cup vegetable mixture,

green

and red bell peppers, white wine and whipping cream. Bring to a boil,

reduce heat and simmer until the sauce is thickened, about 6 to 7

minutes.

Place the cakes on plates and drizzle hot with the sauce.

>From Waterzoie's Northwest

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

By: Dairy Diary 1998

Yield: 4 servings

25 g (1/8 cup) butter, melted

4 salmon steaks

1 lemon, sliced

black pepper, to season

3 egg yolks

1 tsp. caster sugar

1 Tbsp. water

1 Tbsp. white wine vinegar

1 Tbsp. lemon juice

175 g (3/4 cup) butter, diced

Pre-heat oven to 150 C / 300 F / Gas 2.

Brush 4 pieces of foil with the melted butter and place a steak on

each.

Add a lemon slice and season with black pepper. Wrap loosely and bake

until cooked approximately 15 minutes.

Meanwhile, whisk the egg yolks, sugar, water, vinegar and lemon juice

in a

bowl, set over a pan of simmering water, until the mixture is smooth

and

leaves a trail on the surface.

Remove from the heat, whisk in the diced butter a few pieces at a

time.

Season, pour into a jug.

Serve the salmon parcels with the warm sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 can (15/16oz) salmon, drained, and "picked clean"

1 cup instant mashed potatoes, prepared

1 med to small onion, chopped fine

1 Tbsp parsley (dried)

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

2 tsp lemon juice

Mix all ingredients together, form into salmon cakes. In preheated

pan with 1

Tbsp 100% virgin olive oil, place cakes and heat on med. high till

golden

brown. Flip over, brown on other sides. Drain on paper towel. Great

with

tossed

salad and green beans.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 12 Servings

8 oz Canned Salmon Beaten

1 small Onion, Chopped Fine - Salt

1 1/2 Cups Cooked Potato, Mashed - Pepper

1 tsp Curry Powder 1 Whole Egg, For

Glazing

2 Tbls Parsley, Chopped 1/4 Cup Milk

1 Tbls Lemon Juice - Dry Bread Crumbs

1 Egg Yolk, Lightly

Drain the salmon.

Remove the bones.

Flake the salmon into a bowl.

Add the chopped onion, mashed potato, curry powder, parsley, lemon

juice,

lightly beaten egg yolk, salt and pepper.

Mix thoroughly.

Refrigerate until firm.

Mold the salmon mixture into croquette shaped (1" x 2") ovals.

Combine the whole egg with the milk.

Dip the croquettes into the mixture.

Dip the coated croquettes into the bread crumbs, press on firmly.

Refrigerate for 1 hour.

Preheat the oil in the deep fryer.

Deep fry until golden brown.

Drain on paper towels.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 servings

2 tsp Olive oil; divided

1 med Carrot (about 4 ounces),

- cut into

- long matchstick pieces

1 med Zucchini (about 5 ounces),

- cut into

- long matchstick pieces

1 med Leek; cut into

- long matchstick pieces

1 Tbsp Minced shallots

1/4 cup Water

1 Tbsp Dry vermouth

1 tsp Dry vermouth

1 Tbsp Minced fresh parsley

1 Tbsp Lemon juice

1 tsp Grated lemon peel

1 tsp Dijon-style mustard

1/4 tsp Salt

1/8 tsp White pepper

2 Salmon steaks (6 oz each)

In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add

carrot, zucchini, leek, and shallots and saute' until slightly

tender, 3 to 4 minutes. Stir in remaining ingredients except fish and

cook, stirring occasionally, for 2 minutes. Preheat oven to 375

degrees F. Using pastry brush, grease centers of two 15-inch-long

sheets of foil with 1/2 teaspoon oil each; place a salmon steak on

center of each sheet. Spoon half of vegetable mixture and liquid over

each steak; fold foil over steaks to enclose, crimping edges to seal.

Place foil packets on baking sheet and bake 15 to 20 minutes (until

salmon flakes easily when tested with a fork and vegetables are

tender). Carefully remove salmon and vegetables to serving plate.

(from the Weight Watcher's New International Cookbook)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 (1 lb.) can salmon

1 tsp. Salt

1 T. lemon juice

2 tsp. prepared horseradish, undrained

1 (8 oz.) pkg. Cream Cheese

1/2 c. diced almonds

Drain and flake salmon. Combine salmon with all other ingredients

except

nuts. Mix thoroughly; form into loaf and chill for several hours.

Sprinkle

nuts on top, pressing them into the loaf. Serve with crackers.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :720 minutes

Origin :Elizabeth Powell

Ingredients:

2 envelopes unflavored gelatin

1 1/2 cup cold water

3 tablespoon lemon juice

2 cups salmon -- cooked, flaked

1 teaspoon minced onion

1 cup mayonnaise

dash Tabasco sauce

Instructions:

Soak envelopes of gelatin in cold water for 5 minutes. Dissolve over

hot water. Ad

lemon juice. Cool. Mix together flaked salmon, onion, mayonnaise, and

Tabasco. Fold in

o gelatin mixture. Pour into fish mold. Chill until set; unmold.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

To make amazing salmon on a grill, with an absolute minimum of hassle

and, for that matter, ingredients:

Take:

Salmon fillets

Brush both sides with

Olive oil

On the non-skin side, use

Freshly ground black Pepper to taste

Heat up a grill, preferably with a bit of mesquite (I use Kingsford

briquets with the mesquite built in).

After its hot, drop a tsp. of olive oil right onto the coals (it'll

catch on fire). Now put the fish, _flesh_ side down, on the grill,

and put on the grill cover -- this'll put out the fire, and make it

smoke like crazy. (If the fire doesn't go out, close the air vent for

a few seconds until it does. Now move around the salmon a bit with

a spatula to keep it from sticking.

After 2 minutes, turn the salmon over -- the top surface should be a

bit cooked looking, but probably not brown except on the grill lines.

Put

Maille Honey Dijon Mustard

on the top of the salmon == no other ingredients at all! Move the

salmon a bit to keep from sticking, and keep the cover on or the grill

will keep bursting into flame. Cook for about 5-8 more minutes,

depending on thickness and how well you like your salmon done. The

skin will be quite crispy when you're done, and the salmon will have a

sweet, smoked mustard glaze on it.

This always gets raves --- don't tell 'em how easy it is!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Servlngs: 6 Serving size: I medium (5 oz) Preparation time: I hour,

30=

minutes

1-1/2 pounds Salmon steak

4 medium Carrot, unpeeled

4 stalks Celery, including leaves

1/4 Leek

I cup Mushrooms, sliced

2 medium Onion, quartered (including skins)

1 Tablespoon Basil, fresh

2 Bay leaf

1 Tablespoon Dill weed, fresh

2 teaspoons Garlic clove, minced

1 teaspoon Parsley, fresh

1/2 teaspoon Pepper

1 teaspoon Salt

1 teaspoon Thyme, ground

8 cups Water

1 Tablespoon All purpose flour

1 cup Cream half & half

1/2 cup Parmesan grated,

1 Tablespoon Margarine

Add water to 6-10 qt pot. Add carrots (unpeeled), celery, including

leaves,

leeks, onion (including skins), basil, bay leaves, garlic, parsley,

thyme. Bring

to a boil and turn down heat to simmer. Simmer for i hour. After i

hour, remove

everything from stock with slotted spoon and discard. Filter stock

through fine

mesh sieve or cheesecloth. Debone salmon and add to strained stock.

Bring to a

boil and simmer for about 5 to 7 minutes or until salmon is done (time

varies

depending on thickness of pieces. Remove salmon from pot with slotted

spoon and

set aside. Make a roux with flour and butter. Boil stock (poaching

liquid)

until there is about 3 cups remaining. Add half and half, salt,

pepper and

mushrooms. Add roux to thicken. Add salmon and simmer just until fish

is

re-heated. Serve over boiled tiny red potatoes. Top fish with

Parmesan cheese

as served.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

( This is a cold dish )

3 cups white zinfendel wine

1 1/2 cups water

2 red onion, cut into 1/2-inch-thick rounds

2 teaspoons multicolored peppercorns

2 teaspoons salt

8 salmon steaks (1" to 1 1/2" inch thick)

1 12-ounce jar sweet gherkin pickles, coarsely chopped

1/2 cup chopped fresh parsley

1 tsp horseradish

Divide first 5 ingredients between 2 heavy large skillets. Arrange 4

fish steaks in each skillet. Bring liquid just to

simmer over medium-low heat. Gently simmer until fish is opaque in

center, about 6 minutes. Remove from heat. Using

metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching

liquid. Transfer fish and liquid to large glass baking

dish. Cover; chill at least 1 day and up to 2 days.

Mix pickles, horseradish and parsley in bowl. Serve fish with pickle

mixture.

Serve this dish with a cold fruit soup, and a nice cesar salad. The is

great on a hot summer day, serve on the porch, with a tall glass of

Ice

tea or lemonade. Jello for dessert... Summer doesn't get any better

than

this.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 servings

2 ea Salmon steaks

1/4 cup Dry white wine

1 ea Bay leaf

2 Tbsp Fresh dill

1 ea Stalk celery, cut up

MMMMM--------------------CUCUMBER DILL SAUCE-------------------------

1/4 cup Plain lo-fat yogurt

1/4 cup Lite mayonnaise

1 ea Small seeded grated cucumber

1 ea Small onion, peeled & grated

1/8 tsp Dry mustard

1/4 cup Freshly chopped dill

1 ea Salt & pepper

Place steaks in microwave safe dish w/ thick end to outside. Add

remaining ingredients on top of steaks. Cover and microwave on high

for

4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill

sauce: combine all ingredients in a food processor. Process until

blended. Pour into serving bowl; refrigerate 1-2 hours before

serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 1 Serving

1 6 oz Boneless Salmon Steak 1 Tbls Butter

Cut 1" Thick 1 Tbls Brandy

Olive Oil 2 tsp Brown Sugar

1 Medium Beet, Pureed 1/4 Cup Leek, Shredded

2 Tbls Beurre Blanc Parsley, Chopped

1/4 Cup Acorn & Butternut

Squash, Diced

Preheat the fat in a deep fat fryer to 375 degrees.

Saute the salmon in the olive oil until cooked through.

Puree the beet and combine with the Beurre Blanc.

Dice the squash.

Saute the squash in butter until tender.

Heat the brandy gently.

Dissolve the brown sugar in the brandy.

Add the sugared brandy to the squash.

Deep fry the shredded leeks to a deep brown color.

Place the sauteed salmon in the center of the serving dish.

Pour the Beet Beurre Blanc over the salmon.

Surround the salmon with the sauteed squash.

Place the deep fried leek strips on top of the salmon.

Garnish with chopped parsley.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Western Living, November, 1983/Ron Whitehouse

----Salmon Layers----

2 lbs salmon fillets

1/3 cup whipping cream

1/2 tsp salt

1/8 tsp pepper

Divide salmon into two portions of 1 1/2 and one-half pounds and put

the

smaller portion through a meat grinder or chop finely, then blend with

whipping cream, salt and pepper. Cut the larger portion into very thin

slices.

----Onion Layer----

1 tbsp butter

1/2 cup onion, minced

Melt butter in a frying pan and sauti onion until soft but not brown.

Remove

from heat and set aside.

----Mushroom Layers----

1 tbsp flour

1 tbsp unsalted butter, softened

1/4 tsp salt

Pinch of finely ground pepper

Prepare beurre manii by combining flour, butter. salt and pepper.

Blend

well.

1 tbsp butter

1/2 cup mushrooms, sliced

1/2 cup whipping cream

2 tsp lemon Juice

Salt and Pepper

Melt butter in a frying pan and sauti mushrooms. Add whipping cream

and cook

over medium heat, stirring constantly, until the liquid is reduced by

half.

Stir in the beurre manii and simmer for five minutes. Add lemon juice.

Season with salt and pepper to taste. Remove from heat and set aside.

----Final Assembly----

2 7-oz pkgs puff pastry, enough for a 2-crust pie

5 hard-cooked eggs, halved lengthwise

1 egg, beaten

Roll out puff pastry into two pieces, each 12 by 6 inches. Place one

piece

on a buttered baking sheet. Along the centre of the pastry, arrange a

layer

of half the salmon slices. Top with the sautied onions, then with half

of

the mushroom mixture. Cover with remaining salmon slices. Top with two

rows

of hard cooked egg halves. Spread with remaining mushroom mixture.

Cover

with minced salmon mixture.

Place the second piece of pastry over the layers, brush the edges with

beater, and seal well. Brush the top of the pastry with beaten egg and

use a

fork to punch several holes in the pastry in a decorative pattern.

Preheat oven to 400:F and bake for 25 minutes. Make sherry mushroom

cream

sauce (see recipe below) to accompany this dish.

Serves four generously.

Sherry-Mushroom Cream Sauce

2 tbsp butter

1 1/2 cups mushrooms, sliced

2 tbsp flour

1 cup light cream

2 tbsp whipping cream

2 tbsp sherry

Salt and pepper

Melt the butter in a saucepan and sauti mushrooms for two to three

minutes.

Stir in flour, then gradually pour in the light cream stirring

continuously

over medium heat until thickened. Stir in the whipping cream and

sherry, and

season with salt and pepper to taste.

Makes about 2 1/2 cups.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

By: Dairy Diary 1992

Yield: 4 servings

450 ml (2 cups) fish stock

150 ml (5 oz.) white wine

4 150 g (5 oz.) salmon steaks, or fillets

1 tsp. cornflour

150 ml (5 oz.) double [heavy] cream

1/2 tsp. dried dill

Freshly ground black pepper

1 ripe avocado, peeled and mashed with

1 Tbsp. lemon juice

Place stock and wine in a large frying pan. Bring to the boil, add

the

salmon, cover and simmer for 5 minutes. Remove from the heat and keep

warm. Place 300 ml cooking liquid in a pan and boil rapidly until

reduced to

150 ml. Blend the cornflour with the cream, dill and pepper. Stir

the stock

into the cream, pour back into the pan and heat gently until

thickened.

Remove from the heat and stir in the avocado. Remove and discard the

skin

from the fish, garnish with fresh dill. Serve with the sauce and a

selection

of vegetables.

Helen Watson

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 salmon fillets, 6 to 8 ounces each

2 pints fresh (or frozen) raspberries (don't use

berries in syrup)

2 ounces Chambord (raspberry) liqueur

1 to 2 tablespoons honey

4 ounces unsalted butter, softened

Salt to taste

4 ounces goat cheese

1. Before cooking the fish, cook the raspberries and

Chambord in a medium pot over medium heat until the alcohol is gone

and the raspberries are very soft, about 3 minutes.

2. Add honey to the berries, using up to 2 tablespoons,

depending on amount of sweetness you want in the sauce. Mix well until

honey has melted and become incorporated

into the sauce. Put sauce through a strainer to remove seeds. You may

prepare sauce up to this point ahead of time, and then prepare the

fish according to the method you choose. (To bake the fish, put 4 cups

water, 1 cup dry white wine and 2 ounces butter in a baking pan. Add

the salmon, and bake, covered with foil in a 350 degree oven for 12 to

15 minutes.)

3. When the salmon is almost finished, reheat your

sauce over medium-low heat, taking care not to scorch or boil it. Add

butter and salt to the heated sauce, swirling the butter into the

sauce to thicken it, but don't completely melt the butter or it will

cause the

sauce to separate.

4. Meanwhile, put goat cheese on the salmon and cover, letting the

cheese warm and melt a little, or put the fish under the broiler

briefly to heat the cheese. Ladle the sauce onto 4 warmed dinner

plates, and place the salmon on top.

Makes 4 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 tbs. vegetable oil

4 garlic cloves, minced

1/4 tsp. freshly ground white pepper

1 tsp. sugar

2 tbs. soy sauce

1/2 pd. asparagus, trimmed 5 inches long

1/2 pd. broccoli, cut into florets

Two 8-ounce salmon fillets, skinned

1. In a small skillet, heat 1 1/2 teaspoons of the oil over

moderate

heat until hot. Add the garlic and cook, stirring, until light brown,

about 2 minutes. Reduce the heat to low and add the white pepper,

sugar,

and soy sauce; cook the mixture, stirring, for about 30 seconds.

Remove

from the heat and set aside.

2. In a steamer over boiling water, steam the asparagus and

broccoli

until bright green and tender, about 2 minutes. Drain and cover to

keep

warm.

3. Preheat the broiler. Place the salmon on a broiler pan and

brush

with the remaining 1 1/2 tablespoons of oil. Broil the salmon fillets

on

one side until brown and crusty on the outside and slightly

translucent

in the center, 4 to 5 minutes.

4. Place the grilled salmon on warm dinner plates and top with

the

garlic sauce. Serve with the warm asparagus and broccoli. If

desired,

white rice accompanying it is preferred.

I've had so many compliments on it. I hope it's what you're looking

for!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup white zinfandel wine

5 tablespoons bottled clam juice

4 large garlic cloves, minced

3 large shallots, minced

1 cup heavy whipping cream

3 tablespoon of Creamed Styled Horseradish

2 salmon fillets (about 3/4 to 1 inch thick)

Extra Virgin Olive oil

1 tablespoon minced fresh tarragon or 1 teaspoon dried

1 tablespoon minced chives or green onion

Dash of Hungarian paprika

Parsley sprigs

Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in

heavy small saucepan. Boil until mixture is reduced to

2/3 cup, about 6 minutes. Stir in whipping cream and 1 tablespoon

horseradish. Boil until mixture is reduced to 1 1/2 cups, about

4 minutes. Transfer mixture to blender. Blend until smooth and creamy.

Pour sauce into strainer set over bowl;

press on solids to extract as much liquid to same saucepan and boil

until sauce coats spoon, about 3 minutes.

Preheat broiler, Brush salmon fillet on both side with oil. Broil

salmon, 4 minutes. Turn salmon over; season with salt and freshly

ground pepper. Broil until salmon is opaque in center, about 3

minutes.

Transfer to platter.

Bring sauce to simmer. Whisk in tarragon, chives and remaining 2

tablespoons horseradish. Season sauce with salt and

pepper. Pour sauce over salmon, sprinkle a little Hungarian Paprika

for

color. Garnish with parsley sprigs and serve.

Serve with Wild rice and broccoli and cheese. Cheesecake and Blue Mt

Coffee

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : America's Best Recipes 1992

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup elbow macaroni -- uncooked

1/4 cup butter or margarine

3 tablespoons all-purpose flour

1 3/4 cups milk

1/2 teaspoon salt

1/4 teaspoon garlic salt

1/8 teaspoon pepper

1 carton {12 oz.} cottage cheese

1 cup shredded Cheddar cheese

1 16 oz. can salmon -- drained and flaked

2 eggs -- beaten

1 1/2 cups soft bread crumbs

2 tablespoons butter or margarine -- melted

Cook macaroni according to package directions. Drain well, and

set aside.

Melt 1/4 cup butter in a heavy saucepan over low heat; add flour,

stirring until smooth. Cook 1 minute, stirring constantly. Gradually

add milk;

cook over medium heat, stirring constantly, until mixture is thickened

and

bubbly. Add salt, garlic salt, and pepper; stirring well.

Combine sauce, reserved macaroni, cheeses, salmon, and eggs in a

large

bowl; stir well. Spoon salmon mixture into a greased rectangular

baking dish.

Combine breadcrumbs and 2 tablespoons melted butter; stir well.

Sprinkle

breadcrumb mixture evenly over casserole. Bake at 350 degrees for 1

hour or

until set.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound mussels or 18 clams

1/2 pound medium shrimp

1 pound cod or flounder fillets

2 tablespoons salad oil

1 medium onion -- diced

1 large clov garlic -- minced

1 28 ounce ca tomatoes

1 8 ounce bot clam juice

1 6 ounces can tomato paste

3/4 cup white wine

3/4 teaspoon salt

1/2 teaspoon basil

1/4 teaspoon pepper

Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into

2-inch

chunks. Cook onion and garlic in salad oil until tender. Stir in

tomatoes with

their liquid, clam juice, tomato paste, wine, and seasonings; heat to

boiling.

Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and

shrimp.

Cover casserole and bake 20-25 minutes until fish flakes easily,

mussels open

and shrimp are tender. Sprinkle with parsley

Notes:

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Instructions:

12 soft crabs cleaned

6 tablespoons butter

2 tablespoons oil

1 cup flour

1 tablespoon Old Bay Seasoning (a must)

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup water

2 egg whites

Combine and mix water and egg whites in a medium size bowl. In another

large bowl mix flour, Old Bay, salt and pepper. Wash soft crabs and

drain. Dip each crab in water/egg mixture then coat well in flour

mixture. for extra breading, the process may be repeated. In a skillet

heat oil and butter. cook about 3 minutes per side or untill golden

and delicately crisp.

serves 6

Notes:

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Instructions:

4 soft shell crabs, preferably of prime size (4.5"-5")

1/2 cup pancake mix

4 tablespoons vegetable oil

Dredge each crab thoroughly in the pancake mix. Heat the vegetable oil

in a skillet until a droplet of water spatters upon contact with the

hot

oil. Place each crab in the skillet. Cover and fry on both sides until

golden. Serve hot.

Notes:

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Servings :6