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| | New Orleans Style BBQ Shrimp Recipe |
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Ingredients:
1 pound shrimp (21-25/pound or larger), heads-on
1 stick butter or margarine, or 2 tablespoons olive oil
Pinch of crushed red pepper, cayenne pepper, salt, white pepper, and black pepper
1 tablespoon chopped, fresh garlic
Dash of Worcestershire sauce and lemon juice
4 ounces beer (optional)
Instructions:
Saute shrimp in butter (w/"pinch" items) 4-5 minutes. Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more minute. Add "dash" items and beer (if using) and cover. Simmer 2-3 more minutes.
Dish is best when refrigerated overnight, then reheated, as it intensifies flavors. Reheat directions: Place in preheated 400 degree oven for 6-8 minutes, or until butter bubbles.
Serve w/French or Sourdough bread for dipping in butter sauce. Have lots of napkins or paper towels ready as this is pure messy fun. | | |
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| | Baked Crab & Shrimp Recipe |
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| Ingredients:
1 lb lump crab meat
1 lb medium shrimp peeled, but uncooked
1/2 cup chopped green pepper
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup mayonnaise
1 cup shredded cheese
3 Tbsp Worcestershire sauce
1 Tbsp Tabasco
4 Tbsp lemon juice
Buttered bread crumbs
12 English muffins
Instructions:
Combine all the ingredients in a buttered casserole dish. Top with the buttered breadcrumbs and bake at 350 degrees or until warm and bubbly. Serve over toasted and buttered English Muffins. | | |
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| New Orleans Barbecue Shrimp Recipe |
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| Ingredients:
4 lbs raw Shrimp (jumbo) with head on
1/2 cup minces garlic
2 dozen Bay leaves
1 Tbsp Ground thyme
1 cup olive oil
1 stick of butter
4 Tbsp Cajun seasoning or red pepper
1 cup cream sherry
1/2 cup of celery, parsley and onions
Instructions:
Mix all together in dutch oven except shrimp. Bring to a boil and add shrimp. Cook for 25 minutes of more. Peal and eat! | | |
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| | Crawfish or Shrimp Maquechoux Recipe |
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Ingredients:
1/3 cup bacon drippings or olive oil
2 packages** frozen crawfish tails, thawed. OR 1 package crawfish and 1 pound fresh medium shrimp, peeled and deveined. Substitute: If crawfish not available, use all shrimp. (**Note: crawfish tails are fairly widely available now, in the frozen seafood section, usually in 12 or 16 ounce packages. They are already parboiled, so don't overcook).
6 cups of fresh white corn, cut off cob. If white corn is not available substitute yellow corn, but it’s not as traditional. Substitute 1 pound frozen corn if fresh is not available
2 Tbsp of heavy cream
3 cups chopped onion
1 cup bell pepper, chopped
3 large creole tomatoes, coarsely chopped (if good, flavorful fresh tomatoes aren’t available, substitute one can chopped tomatoes, using only half the liquid).
2 Tbsp finely chopped fresh flat, Italian parsley. If ingredient not available, omit.
2 Tbsp salt
juice of ½ lemon
1 tsp (or more to taste) freshly ground black pepper OR Banana Courtyard Famous 3-Pep Seasoning.
½ cup dry white wine
½ stick butter
½ tsp Tabasco or other hot sauce
Instructions:
Marinate crawfish in the white wine and the juice of ½ lemon. When you cut the kernels off the cob, then scrape the cob, with a knife, to get the liquid. Add the cob liquid. If fresh corn isn't in season,
substitute can or frozen corn and add 3 EXTRA tablespoons heavy cream in place of corn cob liquid. In a large iron skillet, heat the oil over medium heat. Saute the bell peppers, about 3 minutes, then add onions (cover skillet to speed process). When bell pepper and onion are softened, lower the heat (try not to brown
them). Remove and put (reserve) this in a bowl. Put the corn, corn liquid, butter, and cream, in the skillet. Mix thoroughly. Cook on medium heat, 10 minutes. Add tomatoes, reserved onion and bell pepper, plus salt and pepper and cook over medium heat for 5 minutes, stirring frequently. Add crawfish and shrimp, part of the marinade, white wine, then cook for 4-6 minutes, stirring frequently. If mixture seems too dry, add 2-3 tablespoons of reserved marinade or chicken stock, toward end of cooking period. Taste for seasoning.
Serve hot in wide soup bowls. This dish is even better when refrigerated for several hours or overnight and reheated before serving. If you are already an experienced Cajun cook, please excuse the level of
detail in this recipe.
"Maquechoux' (pronounced mock shoe) is a Cajun word for a smothered dish made with fresh corn. | | |
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| Grilled Salmon with Ginger Glaze Recipe |
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| | | Prep Time: 30 min | | Yield: 8 servings | |
Ingredients:
8-6 oz salmon fillets each 2 inches wide and 3/4 to 1-inch thick
1/3 cup soy sauce
1/3 cup cream sherry
3 tsp granulated sugar
1 1/2 Tbsp grated ginger root
3 cloves garlic minced
vegetable oil
2 lemons wedged
Instructions:
Slice salmon fillets. Do not remove skin. Combine soy sauce, sherry and sugar in small sauce pan. Heat until sugar is dissolved. Add ginger and garlic. Place salmon in non reactive dish. Pour marinade over salmon. Cover with plastic wrap. Marinate in refrigerator at least 3 hours.
Remove salmon from marinade and transfer to plate. Brush oil on both sides. Thread each filet lengthwise on 2 long skewers. Grill fish flesh side down first over medium hot heat. Cook 5 minutes. Baste with marinade. Turn and grill skin side down. Baste again. Do not overcook. Serve leftover marinade heated. Garnish with lemon wedges. | | |
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| | Swordfish with Rough Mustard Sauce Recipe |
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| Ingredients:
2 lbs swordfish cut into 4 1-inch steaks
1 Tbsp olive oil
2 Tbsp shallots, peeled and chopped
4 Tbsp stone ground mustard
1 1/2 tsp Worcestershire sauce
1/2 cup white wine
Instructions:
In a large frying pan, heat the oil and saute the swordfish for 5 minutes on each side. Add the shallots and continue cooking for 1 minute. Add the mustard, Worcestershire sauce, and wine. Cook for 2 more minutes on each side. Remove the fish to four plates. Stir the sauce in the pan to combine smoothly and pour over the fish.
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| | Shrimp Sarah Recipe |
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| Ingredients:
1/4 cup mushroom, sliced
3 tablespoon Golden raisins
2 tablespoon Major Grey's chutney
1/4 teaspoon curry powder
dash cayenne pepper
dash Worcestershire sauce
1/2 cup heavy cream
20 shrimp, large, shelled and deveined
butter, oil or margarine
3 cups long grain and wild rice, cooked (1 cup uncooked)
Instructions:
Cook the mushrooms, raisins, chutney, spices, worcestershire sauce, and cream in a small skillet over medium heat for 5 minutes, or until thickened. Arrange the shrimp on four skewers. Brush the shrimp with a little butter. Broil 4 to 5 inches from heat for 4 to 5 minutes, turning once, or until cooked.
Then serve shrimp on rice and spoon sauce over the top. | | |
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| Cheese and Chip Trout Recipe |
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| Ingredients:
2 lbs trout fillets (skin on)
1 cup Caesar's salad dressing
1 cup crushed potato chips (regular or seasoned)
1/2 cup sharp cheddar cheese (shredded)
1/4 lime wedge
Instructions:
For each two fillets of trout cut two pieces of heavy-duty aluminum foil. Dip trout into ceasar's salad dressing and place trout skin side down on foil. Combine chips and cheese then sprinkle on trout. Squeeze lime over trout then seal both pieces of foil. Place packets on grill or hot campfire coals and cook for 10-12 minutes. Check, trout should be flaky.
*Let the kids pick out their favorite potato chip type for individual servings!
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| Seared Tuna & Snapper with Wild Fennel Recipe |
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Ingredients:
2 Tbsp peanut oil
4 oz fresh tuna steak, cut into 1/4-inch slices
4 oz red snapper filets, cut into 1/4-inch slices
Salt and pepper
2 Tbsp lemon juice
1/2 cup olive oil
2 Tbsp finely chopped green onion
2 seedless Hawaiian peppers or chili peppers, finely chopped
4 tsp finely chopped fresh ginger
4 whole Chinese parsley leaves (or substitute with curly-leaf parsley)
4 or more sprigs wild fennel
1 Japanese or English cucumber, peeled and finely sliced
Instructions:
In a hot skillet, heat the peanut oil and sear the tuna and the snapper until they are just pink inside. Season with salt and pepper. Place the fish in a decorative pattern on a platter. Pour the lemon juice over the fish, followed by the oil, green onion, pepper and ginger. Artfully arrange the Chinese parsley, wild fennel, and the cucumber on the plate | | |
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| | Nettle & Almond Stuffed Skate Wing Recipe |
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Ingredients:
2 pounds skate wing, skinned, off the bone
3 cups freshly picked nettle leaves
1 cup toasted, slivered almonds
Salt and pepper to taste
For the poaching liquid:
1 cup white wine
3 cups fish stock, chicken stock or water
2 large bay leaves
2 tablespoons black peppercorns
2 sprigs fresh thyme
For the sauce:
2 cups freshly picked nettle leaves
1 large shallot, peeled and minced
1 cup fish stock or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
1 tablespoon canola oil
Instructions:
Preparing the skate wing:
Blanch 3 cups nettle leaves for 30 seconds in a large pot of boiling, salted water. Plunge into cold water and then drain. Spread the skate wings out and cut into four equal pieces following the natural lines of the fish. Put each piece flat on a cutting board and season with salt and pepper. Spread the nettles out evenly over each. Sprinkle with almonds and then roll each piece pinwheel fashion. Secure each roll with butcher's twine. Leave a little extra string because this will help you remove it from the poaching liquid.
Making the nettle cream:
Blanch 2 cups nettles in the same manner as for the skate preparation. Put the oil in a saucepan and heat, then saute the shallot briefly. Add the nettles, the stock, salt and pepper. Bring to a boil then simmer for five minutes over medium heat.
Whisk the cream slowly into the nettle mixture, then pour into a blender and blend well for at least 2 to 3 minutes. Return to the saucepan. Check the seasoning. You can let this stand while you cook the skate and re-heat when needed.
Cooking the skate:
Combine all the ingredients for the poaching liquid in a pot and bring to a boil over high heat. Add the skate. Return the liquid to a boil, then reduce to a simmer and gently poach the skate for five minutes. Remove from the pot. Cut and remove the string. Place each roll on a dinner plate. Add rice or cous cous and your favorite vegetable-maybe green beans or asparagus in season.
Skate is a member of the ray family and the meat comes from its pectoral fins or "wings" that make this fish look like it is flying through the water. The flesh is white and firm with a sweet taste a little like scallops.
Nettles can be found in abundance in British Columbia and throughout the temperate world. They have heart shaped, serrated leaves covered with stiff hairs which release a dose of formic acid when touched. For relief rub the sting with vinegar. Better yet, wear long sleeves and gloves when you pick them. Quick cooking completely destroys the stinging properties of the plant; then it becomes a most delicious green vegetable. Rich in vitamins and minerals, they have been used for centuries as a food plant by Northwest natives. They are best in springtime and early summer when they are fresh and green.
This dish goes well with rice or cous cous and is light and healthy. | | |
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| | Baked Fish au Gratin Recipe |
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| Ingredients:
2 pounds white fish
8 slices cheddar cheese
1 teaspoon thyme or oregano
1/4 cup chopped parsley (or 1 teaspoon dried parsley)
1 cup chopped onion
2 tablespoons oil
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Instructions:
Heat oven to 400 degrees. Place half fish in greased baking dish. Cover with 4 slices cheese. Top with another layer of fish and cheese. Sprinkle with thyme and parsley. Saute onions in oil over medium heat. Remove onions from heat and add flour, salt and pepper. Return to heat and add milk. Stir over medium heat until thick. Pour over fish. Bake 20-30 minutes.
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| | Crab Mousse Roulade Recipe |
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| Ingredients:
1 pound crab (picked)
2 eggs
1/2 cup pureed squash (cooked) 3 scallions (chopped)
1/2 cup cracker crumbs
1 tablespoon Old Bay Seasoning 1 tablespoon lemon juice
7 sheets phyllo dough ground pecans shredded Parmesan cheese
Pam cooking spray
Instructions:
Combine crab, eggs, squash, scallions, cracker crumbs, Old Bay seasoning and lemon juice. Set aside. Separate first sheet of phyllo and lightly spray or butter. Sprinkle with Parmesan and cover with second sheet of phyllo. Spray and sprinkle with nuts. Alternate cheese and nuts for remaining sheets. Mold crab mixture in a row on the long edge facing you. Roll all seven sheets to form a tube around crab. Transfer to pre-greased pan. Bake at 350° until golden brown. Cut into 1" strudels. | | |
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| | Grilled Tuna with Balsamic Vinegar Glaze Recipe |
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Ingredients:
2 1/2 teaspoons black pepper, freshly ground
1/2 teaspoon salt
8 tuna steaks (6 ounces each), 3/4 inch thick
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
2 tablespoons soy sauce (low sodium, optional)
1 teaspoon cornstarch
1 cup green onions, sliced diagonally
Instructions:
Prepare grill pan or barbecue grill to medium hot. Spray with cooking spray.
Sprinkle fish with salt and pepper. Place fish on grill. Cook 3 minutes on each side or until desired doneness. Remove from heat.
While fish is cooking, combine all remaining ingredients in a saucepan. Cook two minutes on medium heat, stirring constantly. Spoon glaze over fish before serving. | | |
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| | Grilled Swordfish with Cilantro-Lime Butter Recipe |
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Ingredients:
1/2 cup butter, softened
1/3 cup cilantro, freshly chopped
1/2 tablespoon jalapeno chile pepper, freshly chopped
1 tablespoon lime peel, finely chopped
1 tablespoon lime juice
8 6-ounce swordfish steaks (1 inch thick)
1/4 cup olive oil
Instructions:
Combine butter, cilantro, jalepeno pepper, lime peel and lime juice in a small non reactive bowl.
Brush fish steaks with olive oil on both sides. Grill on an oiled grill rack or in a fish grilling basket over medium hot coals. Grill 4-6 minutes, or until fish begins to flake easily when tested with a fork. Turn once, and finish grilling approximately 4-6 minutes more.
Serve with dab of butter mixture on each steak. | | |
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| Beal House Inn's Snapper Tropical Recipe |
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Ingredients:
4 Snapper filets (8 ounces each)
4 tablespoons flour
1/2 cup fish stock (or chicken broth - unsalted)
1/2 cup dark rum
1/4 cup vegetable oil
1 butter
4 fresh basil leaves (chopped)
Salt & pepper to taste
1/2 cup orange juice
2 cups diced fresh fruit (e.g. banana, orange, strawberry)
Instructions:
Preheat your oven to 350 degrees.
Heat the vegetable oil in a pan while you lightly dredge the snapper in the flour and shake off all excess. Sautee both sides of the snapper filets in the oil till lightly browned, then discard the vegetable oil. Set the fish aside and keep warm.
Add the fish stock or chicken broth and rum to the cooking pan, bring to a simmer and let reduce for 2-3 minutes. Add the basil, orange juice and butter to thicken the sauce. Add the fresh fruit, salt and pepper and place the sauce in the oven for a final 4-5 minutes of cooking.
Plate the fish, top with the fresh fruit sauce.
Comments: For variety, you can use such seasonal fruit combinations as kiwi, mango, papaya, pear, apple, grapes or peaches. | | |
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| | | Note: This recipe also good for tuna, sea bass, mackerel, or halibut. | | 1 1/2 pounds mahi mahi, sliced 3/4-inch thick (4 servings)
1 large Vidalia, Maui or other sweet onion
5 cloves garlic, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon sugar
3 tablespoons orange juice, (fresh is best)
1/4 teaspoon salt
1/4 teaspoon pepper | | | Peel and slice the onion and garlic cloves as thinly as possible. Heat the oil and butter in heavy skillet. When the butter bubbles, add the onions and garlic. Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown. Watch mixture to avoid burning. When the onions are golden, sprinkle with sugar, orange juice, salt and pepper. Allow the juice to evaporate for about 1 minute. While onions are cooking, heat a grill to medium-high. Brush both sides of the mahi mahi fillets with olive oil. Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it. (This gives the fish an attractive diamond pattern from the grill.) Cook for 5 minutes longer on the same side. Flip fish and cook for 5 minutes longer. Fish is done when it feels firm to the touch. (Cooking time may vary slightly according to thickness of fillets.) Serve fillet topped with the onion and garlic mixture. Makes 4 servings. | |
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