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2009
Best seafood recipes0
Browse through our collection of healthy food recipes to satisfy your tastebuds.
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2009
May
2009
miguels baja grill chicken tamalesComments Off
miguels baja grill chicken tamales
Miguels Baja Grill Chicken Tamales
Source: Miguels Baja Grill - Moab, Utah
Makes 12
1/2 kilogram (approximately 1 pound) corn flour
250 grams (approximately 9 ounces) lard
3 grams (approximately 1 teaspoon) salt
50 grams (approximately 2 ounces) cooked, shredded chicken
3 grams (approximately 1 teaspoon) granulated sugar
1 liter (approximately 1 quart) warm water
300 grams (approximately 11 ounces) tomatoes
2 cloves garlic
50 grams (approximately 2 ounces) onion
3 chile serranos
30 milliliters (approximately 1/2 cup) canola oil
12 corn husks
Soak the corn husks in room temperature water for 45 minutes. Pat dry.
Stir together flour, sugar, and salt. Slowly add to the warm water. Hand mix until dough becomes stiff. Divide dough into 12 balls.
In blender, blend tomatoes, garlic, onions and chiles.
Saut? sauce in the canola oil over medium heat.
Add chicken to sauce and simmer until heated thoroughly.
Shape each dough ball into a boat shape and place on husk. Fill ?boat? with mix. Pinch closed and then wrap completely in husk. Repeat for all twelve husks.
Steam for 45 minutes.
What we need is more people who specialize in the impossible. — Theodore Roethke
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31
May
2009
May
2009
harvey moys shrimp subgum chop sueyComments Off
harvey moys shrimp subgum chop suey
Harvey Moys Shrimp Subgum Chop Suey
Source: Harvey Moys Chinese & American Restaurant - N89-W16754 Appleton Avenue, Menomonee Falls, Wisconsin
6 tablespoons corn oil or peanut oil
1 1/4 teaspoons salt
2 pounds uncooked shrimp, peeled, deveined
8 cups Napa cabbage (diced stalks only, no leaves)
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
3 ribs celery hearts, diced
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots or 1 package (about
8 ounces) sliced mushrooms
6 cups chicken broth (divided)
4 tablespoons granulated sugar
4 tablespoons sesame oil
1/2 cup cornstarch mixed with 3/4 cup warm water
1/2 to 3/4 pound sliced roasted almonds (optional)
Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok. Immediately add salt, then shrimp and stir-fry 30 seconds. Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.
To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook. Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy. If needed, additional cornstarch/water can be added to thicken. Sprinkle with almonds and serve immediately with white rice.
Makes 6 servings.
It is easier to talk about money — and much easier to talk about sex — than it is to talk about power. People who have it deny it people who want it do not want to appear to hunger for it and people who engage in its machinations do so secretly. — Rosabeth Moss Kanter
31
May
2009
May
2009
jim dandys baked garlic shrimpComments Off
jim dandys baked garlic shrimp
Jim Dandys Baked Garlic Shrimp
Source: Jim Dandys - Oak Creek, Wisconsin
1/2 cup peeled whole garlic cloves
2 tablespoons olive oil, plus oil to coat baking sheet
1/4 cup clam juice
1/4 cup water
1/2 teaspoon freshly squeezed lemon juice
12 large shrimp, with tail and shell on, butterflied in shell*
Paprika, to taste
Melted butter
Make garlic pur?e by combining garlic cloves with 2 tablespoons oil in blender and blending until smooth paste forms. Set aside.
Make baking stock by combining clam juice, water and lemon juice.
Grease 8-inch square pan with remaining olive oil. Preheat oven to 450 degrees F.
Gently lift shrimp from shell but do not detach. Place butterflied shrimp, shell side down, in pan. Baste shrimp with reserved garlic pur?e, then sprinkle with paprika. (There may be garlic puree left over.) Pour baking stock into pan, but do pour it over the shrimp. Bake in preheated oven 7 to 10 minutes or until cooked through.
Serve with melted butter.
Makes 2 servings.
* To butterfly shrimp, cut slit down center of shrimp, but not all the way through.
I never know how much of what I say is true. — Bette Midler
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31
May
2009
May
2009
Baja Seafood StewComments Off
Baja Seafood Stew
1/2 c Onion; Chopped, 1 Medium 1/2 c Green Chiles; Chopped 2 ea Cloves Garlic;Finely Chopped 1/4 c Olive Oil 2 c White Wine; Dry 1 T Orange Peel; Grated 1 1/2 c Orange Juice 1 T Sugar 1 T Cilantro; Fresh, Snipped 1 t Basil Leaves; Dried 1 t Salt 1/2 t Pepper 1/2 t Oregano Leaves; Dried 28 oz Italian Plum Tomatoes; * 24 ea Soft-shell Clams; Scrubbed 1 1/2 lb Shrimp; Raw, Shelled, Med. 1 lb Fish; ** 6 oz Crabmeat; Frozen, *** * Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. ** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces. *** Crabmeat should be thawed, drained and cartilage removed. ~————————————————————————- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes. |
Every human being has a work to carry on within, duties to perform abroad, influence to exert, which are peculiarly his, and which no conscience but his own can teach. — William Ellery Channing
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31
May
2009
May
2009
augusta grill corn puddingComments Off
augusta grill corn pudding
Augusta Grill Corn Pudding
Source: John Malik, Executive Chef Augusta Grill Greenville, South Carolina
2 cups fresh shucked corn, about 4 ears
1/3 cup heavy cream
2 scallions, finely chopped
Salt and freshly ground white pepper to taste
Pinch of fresh chopped parsley
Cayenne pepper (optional)
Fresh butter
Shave the corn off of the ears with a serrated knife; then using the back of the knife shave the cobs again to remove the corn juice. Combine this with the salt, pepper, scallions, cream and cayenne then place in an appropriately sized buttered baking dish. Bake at 325 degrees F for approximately 45 minutes.
Serve bubbling hot.
Servings: 4
Throwing a fastball to Henry Aaron is like trying to sneak the sun past a rooster. — Curt Simmons
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31
May
2009
May
2009
tavern restaurant coconut toasted cream pieComments Off
tavern restaurant coconut toasted cream pie
Tavern Restaurant Coconut Toasted Cream Pie
Source: Star-Ledger - Tavern Restaurant, Newark, New Jersey
8 servings
1 envelope gelatine
1/3 cup cold milk
3 eggs, separated
1/2 cup granulated sugar
2/3 cup milk
Pinch of salt
1/2 pint whipping cream
2 teaspoons vanilla extract
1 (10-inch) pie shell, baked and cooled
1 can coconut, toasted
Dissolve gelatin in 1/3 cup cold milk. Let stand.
Separate eggs; to yolks, add 1/2 cup sugar and beat together.
Scald 2/3 cup milk; add egg and sugar mixture to milk. Cook until slightly thickened. Remove from stove and add gelatin. Put in refrigerator until set (about 1/2 hour).
Beat egg whites with pinch of salt. Fold whites into mixture. Whip cream; add vanilla extract. Fold into mixture.
Fill the pie shell. Toast the coconut until golden; sprinkle on pie. Refrigerate for a few hours.
For a smart material to be able to send out a more complex signal it needs to be nonlinear. If you hit a tuning fork twice as hard it will ring twice as loud but still at the same frequency. Thats a linear response. If you hit a person twice as hard they
e unlikely just to shout twice as loud. That property lets you learn more about the person than the tuning fork. — Neil Gershenfeld
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30
May
2009
May
2009
Pine Apple Inn & Bakehouses Burgundy Shallot SauceComments Off
Pine Apple Inn & Bakehouses Burgundy Shallot Sauce
4 To 6 med shallots 1 Clove garlic Olive oil 2 tb Balsamic Vinegar 2 c Good quality Burgundy Wine 4 Sprigs fresh Thyme 3 c Reduced brown veal stock Salt Pepper 1 t Or 2 unsalted butter - optional 1. Peel and finely slice shallots. Peel garlic. 2. Saute shallots and garlic in a little hot oil over medium heat for 2 to 3 minutes. 3. Deglaze pan with balsamic vinegar and reduce until vinegar almost disappears. Add wine and thyme. Bring to boil then simmer slowly until shallots have absorbed all the wine. 4. Add veal stock, bring to boil and simmer slowly until reduced to a third of its original volume. With a small ladle skim off any scum that rises to the top. Remove from heat, discard garlic and thyme. 5. Season to taste with salt and pepper. Serve with grilled beef or veal. Sauce can be enriched by whisking in 1 or 2 teaspoons ( to taste ) of unsalted butter. Makes 2 cups sauce or 4 to 6 servings. This dish was published by Toronto Star Starweek, Mary McGraths Chefs Showcase in the issue of March 12-19, 1994 The recipe was requested by Al Malinauskas of Thornhill, Ontario who writes: “My wife and I celebrated our 25th wedding anniversary last summer at the Pine Apple Inn & Bakehouse. (149 Main St., Unionville, Ontario (416) 940-6639) “The grilled Alberta steak was done to perfection and the Burgundy Shallot Sauce with it was simply the best that I have ever enjoyed” Credit for the cooking goes to chef David Watt who apprenticed at The Ritz Hotel in London, England, and then came home to work at Sansoucci in the Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991 with James Horner and Allan Bell. They describe the style of cooking here as “a mixture of old and new”. Typed into Meal Master format by Eric Decker March 19, 1994. Editors note: For those of you who wonder what an Aberta steak is, I encourage you to substutite a Texas steak if you can get the Alberta version [ real thing Posted by Eric to Fido Cooking Echo March 19, 1994 Internet Email: eric.decker@canrem.com or Fido NetMail 1:229/15 |
]. Both are mighty good snackin ps. Happy 25th Anniversary Al, I hope you and your sweetheart have another 25 or 50 together. If I die, I forgive you If I live, we shall see. — Danish proverb
30
May
2009
May
2009
beijing restaurant lemon grass chickenComments Off
beijing restaurant lemon grass chicken
Beijing Restaurant Lemon Grass Chicken
Source: San Antonio Express-News - Beijing Restaurant, San Antonio, Texas
Marinade/Meat
1 tablespoon vegetable oil
1/2 white onion, sliced
3 tablespoons finely chopped lemon grass *
2 cloves shallots, chopped
2 cloves garlic, chopped
1 pound (breast or dark meat) chicken, diced (sliced
beef or pork can be substituted)
To finish
1 tablespoon fish sauce
2 teaspoons soy sauce
Pinch of salt
1 tablespoon granulated sugar
Additional oil for saut?ing, as needed
1/2 pound steamed broccoli, for color
Steamed rice
* Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)
For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.
To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.
Heat a large skillet or wok until very hot. Add a little oil, heat, then add chicken mixture and saut? until almost done, about 4 to 5 minutes.
Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice.
Makes 3 or 4 servings.
When you drink the water, remember the spring. — Chinese Proverb
30
May
2009
May
2009
cracker barrel old country store grilled chicken tenderloinComments Off
cracker barrel old country store grilled chicken tenderloin
Cracker Barrel Old Country Store Grilled Chicken Tenderloin
1 pound chicken breast tenders
1/2 cup Italian dressing (drain and discard spices)
1 teaspoon fresh lime juice
1 1/2 teaspoons honey
Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all chicken tenders are covered. Marinate for 1 hour.
Braise tenders in a nonstick pan or grill to lightly golden in color.
When we do the best that we can, we never know what miracle is wrought in our life, or in the life of another. — Hellen Keller
