| SEAFOOD GALORE... | ||
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Page 3 | more Seafood recipes |
| SEAFOOD GALORE... | ||
|
Page 3 | more Seafood recipes |
Servings: 4
1 1/2 lb
Grouper fillets
1/3 cup
White or gold tequila
1/2 cup
Triple sec
3/4 cup
Fresh lime juice
1 tspn
Salt (plus more to taste)
2-3 lg cloves
Garlic -crushed
1/2 tspn
Dried thyme
1 tblspn
Vegetable oil
3 md
Tomatoes, diced
1 md
Onion, finely chopped
1 tblspn
Minced jalapeno or serrano chilies, (or more to Taste)
2-4 tblspn
Cilantro, chopped fresh
1 pinch
Sugar
freshly ground black pepper
Serves 4
Place fish in a dish large enough to hold
it in a single layer.
Combine tequila, triple sec, lime juice, salt,
garlic, thyme and 2 tspn oil and pour over fish, rubbing all over.
Cover and marinate for 1/2 hour at room temperature
or up to 3 hours in the refrigerator, turning occasionally.
Just before serving, combine tomatoes, onions,
chiles, cilantro, sugar and salt to taste. Heat the grill to very hot.
Remove fish from marinade, pat dry (reserving marinade) and brush lightly
with 1 tsp oil and grind pepper over the surface. Cook on a greased grill
for about 4 minutes per side or until flesh is opaque. Meanwhile, boil
marinade in saucepan for 3-4 minutes, strain in fine mesh strainer and
spoon a little of it over the fish. Spoon the tomato salsa alongside and
serve.
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Grilled
Seafood Flautas
by: Chef Norm
Servings: 5
Roasted Tomato Sauce *
8 oz
Crab Meat **
1 doz
Shrimp, frozen, already cleaned, thawed
1/2 cup
Green Onions w/tops, Sliced
1 clove
Garlic, finely minced
1 tblspn
Butter Or Margarine
1/2 cup
Dairy Sour Cream
1/2 cup
Monterey Jack Cheese, Shred
14 oz
Artichoke Hearts; ***
10
Flour Tortillas; ****
4 tblspn
Butter Or Margarine
* See My sauces section for recipe.
** Use 1 package of Frozen salad-style imitation
crabmeat, thawed
*** Artichoke hearts should be drained and
cut into quarters.
**** Use one flour tortillas should be 7 to
8 inches in diameter and be warm.
Prepare Roasted Tomato Sauce; set aside.
Cook crabmeat, shrimp, garlic and onions in
1 tblspn of margarine over medium heat, stirring frequently, until onions
are tender and shrimp are orange(Do not over cook). Mix in sour cream,
cheese and artichoke hearts.
Spoon about 1/3 of a cup of the mixture onto
one end of each tortilla. Roll up tightly into a cylinderical shape;
secure with wooden picks. Heat 2 tblspns of
margarine in 10-inch skilled over medium heat until hot and bubbly. Cook
3 or 4 flautas in margarine, turning frequently, until golden brown, about
5 minutes. Keep warm in 300 deg F. oven. Repeat with remaining flautas,
adding the remaining margarine as needed.
Serve with warm Roasted Tomato Sauce.
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Halibut
With Cilantro Pesto
by: Chef Norm
Servings: 6
1 x
Cilantro Pesto Sauce; (See my sauces section for recipe)
6 ea
Halibut Steaks; *
1 clove Garlic, finely
minced
1 tblspn Green Onions, finely
chopped
2 tblspn Margarine Or Butter;
Melted
2 tbspn Lemon Juice
* Fish steaks should be cut about 1-inch thick and weigh about 5 oz each.
Prepare Cilantro Pesto and set aside. Heat
oven to 450 degrees F. Place the fish steaks in an ungreased rectangular
baking dish 13 X 9 X 2-inches. Mix Garlic, onions, margarine and
lemon juice. Pour the mixture over the fish. Bake, uncovered, until the
fish flakes easily with a fork, about 20 to 25 minutes.
Serve with Cilantro Pesto.
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Huachinango a la Veracruzana
Servings: 4
1 3 lb
Snapper
1 tspn
Salt
2 tblspn Lime juice
2 lb
Tomato
1/4 cup
Olive oil
1 med
Onion; finely sliced
2 clove Garlic
1
Bay leaf
1/4 tspn Oregano
12
Olive, green; halved
2 tblspn Capers
2
Jalapenos, finely chopped
1/2 tspn
Salt
3 tblspn
Olive oil
Slice the onions finely. Peel and slice the garlic. Cut the jalapenos
into strips. Set them all aside.
Clean the fish, leaving the head and tail on. Prick the fish on
both sides with a coarse-tined fork, rub in the salt and lime juice, and
set aside in the dish to season for about two hours. Skin, seed, and chop
the tomatoes roughly. Set them aside. Heat the oil and fry the onion and
garlic, without browning, until they are soft. Add the tomatoes, with the
bay leaf, oregano, olives, capers, jalapenos, and salt to the pan and cook
the sauce over a brisk flame until it is well seasoned and some of the
juice has evaporated--about ten minutes. Pour the sauce over the fish.
Sprinkle the olive oil over the sauce and bake the fish for about
twenty minutes, uncovered, on one side. Turn the fish over and continue
bakingit until it is just tender--about 30 minutes. Baste the fish frequently
with the sauce during the cooking time.
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Huachinango Maria Teresa
Servings: 6
2 lb
Red Snapper
4 tblspn Cream
Salt and pepper
1 tblspn Butter
2 tspn Chopped parsley
4 tblspn Bread crumbs
4 lg
Eggs, slightly beaten
1
Canned chili, sliced
2
Red bell peppers, chopped
Boil the fish in enough salted water to cover, with pepper to taste,
and parsley about fifteen minutes or
until tender. Remove, drain and separate fish from bones. Shred
the fish and mix with eggs. Add the
chopped peppers and the cream. Butter a casserole and sprinkle with
bread crumbs. Put in the fish mixture, pressing it down well. Bake in a
slow oven (325 degrees F.) fifteen or twenty minutes. Garnish with chili.
Yield: Six servings.
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Tostadas
with Red Snappers
by: Chef Norm
Servings: 6
1 lb
Red Snapper
1 sm
Onion, chopped fine
1 tspn
Salt
3
Tomatoes, peeled, chopped and drained
1 tspn
Thyme, dried
3
Sprigs parsley, chopped fine
1 tspn
Marjoram
1/2 tspn
Black Pepper
2 sm
Jalapenos, seed, deveined, finely chopped
10
Black Olives, pitted, chopped
1 clove
Garlic, minced
12
Tortillas
1 tblspn
Red Wine Vinegar
1/4 cup
Fat
2 tblspn
Olive oil
Shredded lettuce
Cook fish in one cup water with the salt, thyme,
marjoram, pepper, garlic and vinegar fifteen minutes or until fish can
be flaked with a fork. Drain and shred. Fry in the olive oil for five minutes
onion, tomatoes and parsley and then add the shredded fish and the olives.
Fry tortillas in fat until lightly toasted. Spread on each a spoonful of
the fish, a layer of shredded lettuce, a pinch of chopped Jalapenos and
sprinkle with the hot fat in which the tortillas were fried.
Yield: Six servings.
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Huachinango
Servings: 4
2 lb
Red Snapper
***(Chicken - can be used instead of fish.)
1/2 tspn Salt
1 tblspn Achiote
Paste*
1 tspn
Oregano
5 cloves Garlic,
finely chopped
6
Peppercorns, ground
4 tblspn
Seville Orange Juice*
3 tblspn
Water
Olive Oil
*If you don't have achiote paste, substitute 1 T. annato seed, ground.
* If you don't have Seville orange juice, substitute 2 T orange
juice and and 2 T cider vinegar.
***Use Chicken instead of fish. It tastes good.
****Use a stove top grill if you don't want to BBQ.
Combine all ingredients except fish and olive oil in a blender.
Blend completely to a paste. Smear the paste onto the fleshy side of the
snapper. Allow to marinate overnight. Heat up a charcoal grill. When ready,
coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes
per side, depending on thickness.
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Marinated
Shrimp in Avocado Halves by:
Chef Norm
Servings: 4
12 oz
Shrimp;*
2 tblspn
Balsamic Vinegar
1 1/2 tspn
Lemon Juice, fresh squeezed
1/4 tspn
Coarse Salt
1/8 tspn
Mustard; Dry
1 dash
Black Pepper, freshly ground
1/4 cup
Onion; Thinly Sliced, (1 small)
1 clove
Garlic; crushed
1/4 tspn
Cilantro, fresh, chopped fine
3 tblspn
Vegetable Oil
1
Jalapeno Pepper; Pickled, **
2
Avocados; Halved & Seeded
1/2 cup
Tomato; Chopped, (1 Medium)
Servings: 4
* Shrimp can be either
fresh or frozen and should be shelled.
** Jalapeno Pepper should
be rinsed, seeded and cut into strips.
Thaw shrimp if frozen. In a bowl combine
vinegar, lemon juice, salt, mustard, cilantro and pepper and set
aside. In a medium skillet, cook the
shrimp, half of the onion slices and the garlic in hot oil over medium-high
heat for 4 to 5 minutes, or just until shrimp
are done, stirring occasionally. Remove onion and garlic with a slotted
spoon and discard, they have done their job. Add shrimp and the remaining
oil to the vinegar mixture in the bowl, along with remaining onion slices
and the jalapeno pepper. Cover and chill for several hours or overnight,
stirring occasionally.
To Serve: Lift the shrimp, onion slices
and jalapeno pepper from the marinade and spoon into the avocado halves.
Sprinkle with the chopped tomato and drizzle some of the remaining marinade
over all.
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Paella, Mexican
by: Chef Norm
Servings: 6
1
Chicken broiler, cut up
2 cloves
Garlic, finely chopped
1/4 cup
Vegetable Oil
1 lb
Raw shrimp, fresh not frozen
4
Sliced tomatoes
1 lb
Peas
12
Artichoke hearts
1 1/2 cup
Brown rice
6
Strands saffron
1 cup
Onion, diced
1
Green bell pepper, diced
1
Red bell pepper, diced
1 tspn
Paprika
1 cup
White wine
2 cup
Water
Brown chicken and garlic in oil; remove chicken
to large casserole dish. Add shrimp, tomatoes,
peas and artichoke hearts to dish. In oil
used to brown chicken, saute rice, saffron, onion, green
and red bell peppers for 7 minutes. Add to
casserole dish, sprinkle on paprika, and pour in wine
and water. Bake uncovered at 350 degrees for
1 hour, or until rice is ready.
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Broiled Fish Seasoned
with Achiote
Servings: 6
2 Groupers or red snappers(about 2 1/2 pounds each)
Yield: 6 servings
_One_day_ahead_:
Do not have the scales removed from the fish. Have the heads and
tails removed and the fish opened out
flat in one piece. Remove the backbone. 1 tablespoon ground achiote
(annato) seeds. Available in the Latin American food section of most supermarkets
and Latin American and Carribean markets. 1/4 teaspoon peppercorns 1 1/2
teaspoons salt, or to taste 1/4 teaspoon oregano, lightly toasted in a
small frying pan
1/4 teaspoon hot paprika 3 cloves garlic, peeled 1/4 cup Seville
orange juice, or mild white vinegar
In a blender or food processor, blend all the ingredients together
to a smooth paste. Spread the paste
over the flesh of the fish and set it aside to season for several
hours of every night.
_On_serving_day_:
Brush the seasoned side of the fish with a little olive oil and
cook it, seasoned side down, over the
charcoal or under the broiler for about 10 minutes.
Turn the fish over and cook it on the skin side for a slightly longer
period or until the flesh is _just_ cooked
through - about 15 to 20 minutes, depending on the fish.
Serve the fish hot with fresh tortillas, so that everyone can make
his own tacos, with small dishes of the
following served separately:
Toasted oregano Chopped chiles habaneros or cayennes Sliced avocado
Pickled onion rings
(does anybody really want this recipe!?) Sliced tomato Sliced Seville
oranges
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Pompano In
Paper
by: Chef Norm
Servings: 6
6 ea
Fish Fillets; *
1 x
Parchment or Brown Paper
1/2 cup
Onion; Chopped,(1 med)
1 clove
Garlic, finely minced
1/2 tspn
Annatto Seed, Crushed
1 tblspn
Vegetable Oil
1/4 cup
Orange Juice
3 tblspn
Lemon Juice
2 oz
Pimento; 1 Jar, **
1/4 cup
Ripe Black Olives; Pitted, Chopped
2 tblspn
Parsley; Snipped
1 tspn
Thyme, fresh chopped
2 ea
Eggs; Hard Cooked, Chopped
* Use fresh or frozen Pompano or other fish fillets in this recipe. **
Pimentos should be drained and chopped. There
should be about 1/4 cup. Thaw fish fillets if frozen. Cut
parchment paper or brown paper into 6 (12-inch)
squares. Place 1 fillet on half of each piece of parchment
paper. Sprinkle with a little salt. In a saucepan,
cook onion, garlic, thyme and annatto seed in the oil until
the onion is tender. Stir in the orange and
lemon juices, pimentos, olives, and parsley. Simmer, covered,
for about 5 minutes. Add the hard cooked eggs.
Spoon 3 Tblspn of the sauce over each fillet.
Fold parchment paper over the fillet. Seal
by turning the edges up and folding. Place the packets in a
15 x 10 x 1-inch baking pan. Bake in a preheated
350 degree F. oven for 20 to 25 minutes or until fish is
done. Cut packets open with a large X on the
top, fold back each segment.
Transfer paper packets to dinner plates. Garnish
with shredded lettuce and sliced radishes, if desired.
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Red Snapper Veracruz Style
Servings: 6
2 lb
Fish Fillets; *
12 ea
New Potatoes; Small, 1 lb
1/3 cup
Flour; Unbleached
1 tspn
Salt
1/8 tspn
Pepper
1/4 cup
Olive Or Vegetable Oil
1 ea
Onion; Large, Sliced
1 Clove
Garlic; Minced
15 oz
Tomato Puree; 1 cn
1/2 cup
Pimento Stuffed Olives; **
1/4 cup
Water
1 tblspn
Lime Juice
1 ea
Pickled Jalapeno Pepper; ***
1/2 tspn
Sugar
1/8 tspn
Cinnamon; Ground
1/8 tspn
Cloves; Ground
1 ea
Bay Leaf
----------------------------GARNISHES---------------------------------
1 x Toast; Buttered
* Use large Red Snapper or other fish fillets cut into 6 serving
pieces in this recipe.
** The pimento-stuffed olives should be sliced.
*** Use a small pickled Jalapeno Pepper that has been rinsed, seeded
and cut into strips. (Optional)
Thaw the fish fillets if frozen. In a covered pan, cook the potatoes
in enough boiling salted water to cover
for about 15 minutes or until nearly tender; drain. When cool enough
to handle, peel and set aside. Combine
flour, salt and pepper. Coat fish fillets on both sides with the
seasoned flour mixture. In a large skillet, cook
fish fillets in hot oil for about 5 minutes per side or until done.
Remove fillets from the skillet and set aside.
Drain off the remaining oil, reserving 1 Tbls. In the same skillet,
cook the onion and garlic in the reserved
oil until tender but not brown. Add the tomato puree, olives, water,
lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the
bay leaf mixing well. Add the potatoes, bring to boiling then reduce the
heat and
simmer, uncovered, for about 5 minutes. Add the fish fillets and
cook about 5 minutes or until fish fillets
are heated through. Remove the bay leaf. Arrange the fish fillets
and potatoes on a serving platter, spoon
the sauce over all. garnish platter with triangles of buttered toast
if desired.
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Rice With Crab
by: Chef Norm
Servings: 4
3/4 cup
Long Grain Rice
1/4 cup
Shallots, finely chopped
1 lg
Egg, hard cooked, chopped
2 clove
Garlic; Minced
2 tblspn
Cooking Oil
1 1/4 cup
Water
8 oz can
Tomatoes; chopped up
1 1/2 tspn
Instant Chicken Bouillon (low sodium)
1/4 tspn
Coarse Salt
1 dash
Hot Pepper Sauce; To Taste
1/2 cup
Frozen Peas
7 1/2 oz can
Crab Meat *, OR
7 1/2 oz
Frozen Shrimp; **
2 tblspn
Sherry; Dry
* Crab meat should be drained, broken into
chunks,and the cartilage removed.
** Shrimp should be shelled and cooked.
In a skillet cook rice, onion and garlic in
oil over medium-low heat, stirring occasionally until rice is
golden brown. Remove from the heat. Add water,
undrained tomatoes, bouillon granules, salt and a
few dashes of hot pepper sauce. Cover and
simmer about 15 minutes or till most of the liquid is
absorbed. Stir in the peas and cook for 5
minutes longer. Stir in the crab or shrimp, egg and sherry;
heat through. Serve.
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Sea Bass
In Cilantro
by: Chef Norm
Servings: 8
2 lb
Sea Bass Or Red Snapper; *
1 cup
Milk
1 tspn
Cumin; Ground
1 cup
Onion; Chopped, (1 Large)
2 cloves
Garlic, minced
1/4 cup
Vegetable Oil
1 cup
Green Chiles; **
1/4 cup
Fresh Cilantro; Snipped, ***
3/4 tspn
Salt
1/4 tspn
Fresh Black Pepper
1 x Lemon Or Lime Wedges
* Bass Or Red Snapper fillets should be cut
into 8 serving pieces.
** Green chiles should be canned, drained
and finely chopped.
*** You can use up to 1/2 cup of the snipped
Cilantro. To Taste.
Place fish fillets in a shallow glass or plastic
dish. Mix milk with cumin and pour over the fish.
Cover and refrigerate at least 1 hour. Saute'
onion in oil in a 2-quart saucepan until tender. Add garlic
and saute' until translucent. Stir in the
remaining ingredients except the fish and fruit wedges. Heat to
boiling and then reduce the heat. Simmer,
uncovered, until thickened, about 10 minutes. Heat the oven
to 350 degrees F. Drain fish and pat dry.
Place 1 fish on each of eight 12-inch squares of heavy duty
aluminum foil. Spoon some of the onion mixture
onto the fish. Fold foil over the fish and seal security.
Place foil packets on an ungreased jelly roll
pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish fish flakes
easily with fork, 25 to 30 minutes. Serve
with lemon or lime wedges.
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Seafood
Chilaquiles Casserole
by: Chef Norm
Servings: 6
1/2 cup
Vegetable Oil
10
Flour Or Corn Tortillas; *
1/2 cup
Green Onions w/tops; Sliced
1/2 tblspn
Garlic, minced
1/4 cup
Margarine Or Butter
1/4 cup
Unbleached Flour
1/2 tspn
Coarse Salt
1/4 tspn
Black Pepper
2 cup
Half & Half Light Cream
1
Chipotle Chile; **
1 lb
Bay Scallops
1 lb med
Raw Shrimp; Shelled, Deveined
4 slices
Bacon; ***
* Tortillas
should be 6 to 7 inches in diameter and cut into 1/2-inch strips
** Chipotle Chile
should be a canned one in adobo sauce and be finely chopped
*** Bacon should be crisply
cooked and crumbled.
Heat oil in a 10-inch skillet until hot. Cook
tortilla strips in the hot oil until they are light golden brown,
about 30 to 60 seconds and then drain. Set
aside. Cook onions in margarine in a 3-quart sauce pan over
low heat until tender, add garlic cook another
2 minutes, stir in the flour, salt and pepper. Cook, stirring
constantly, until mixture is bubbly. Remove
from heat, stir in half & half (light cream). Heat to boiling,
stirring constantly. Boil and stir for 1 minute,
then reduce the heat. Stir in remaining ingredients except
the bacon. Cook over medium heat, stirring
frequently, just until the shrimp are pink, about 9 minutes.
Heat the oven to 350 degrees F. Layer half
of the tortilla strips in the bottom of a greased 3-quart
casserole; top with half of the seafood mixture.
Repeat with remaining tortilla strips and seafood mixture;
top with the bacon. Bake until hot, 15 to
20 minutes.
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Shrimp Acapulco
by: Chef Norm
Servings: 6
4 slices
Bread, crusts removed
6 tblspn
Softened butter
6 oz
Cooked and peeled shrimp
1/2 tspn
Chili powder
1 clove
Garlic, minced
1/2 tblspn
Green onion, fine chopped
1/4 tspn
Spanish Paprika
1/4 tspn
Cumin
Salt and pepper
Watercress to garnish
Cut the bread slices in half and spread with
2 tblspn butter. Butter both sides sparingly. Place the bread
on a baking sheet and cook in a preheated
350degF oven for 10-15 min. until golden brown. Keep warm.
Melt the remaining butter in a small pan and
add the shrimp, spices, garlic, onions and seasoning and stir
well. Heat through completely and spoon on
the top of the bread slices.
Garnish with watercress and serve hot.
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Shrimp Fritters
by: Chef Norm
Servings: 6
1/2 cup
Onion; Finely Chopped, 1 Md
1 clove
Garlic; Minced
2 tblspn
Cooking Oil
8 oz
Tomatoes; Cut Up, 1 cn
4 oz can
Green Chile Peppers *
1 dash
Tabasco sauce (or to taste)
3/4 tspn
Salt
1 ds
Ground Black Pepper (or to taste)
3 ea lg
Eggs; Separated
2 tblspn
Flour; Unbleached
4 1/2 oz
Frozen Shrimp; thawed, drained, chopped
1 x
Vegetable Oil For Frying
* Green Chile Peppers should be rinsed seeded and chopped.
In a saucepan, cook onion and garlic in the
2 tblspns. of vegetable oil until the onion is tender. Stir in the UNDRAINED
tomatoes, chile peppers, Tabasco sauce, 1/2 tspn. of the salt, and pepper.
Bring to boiling
and then reduce the heat. Cover and simmer
20 minutes and set aside keeping it warm. Meanwhile, beat
the egg whites until stiff peaks form and
set aside. Beat the egg yolks and remaining 1/4 tsp of salt for
about 5 minutes or until thick and lemon-colored.
Fold the reserved whites into the yolks and sprinkle the
flour on top of the mixture. Fold in and then
fold in the shrimp. In a deep skillet or saucepan heat 1 inch of
vegetable oil to 365 degrees F. Spoon the
shrimp mixture into the hot oil using 2 Tbls for small fritters or
1/4 cup for large fritters. Fry about 2 minutes
on each side or until golden brown. Drain on paper toweling.
Serve hot with the tomato sauce.
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Shrimp
With Pumpkin Seed Sauce
by: Chef Norm
Servings: 4
1 lb
Shrimp; *
1/2 cup
Onion; Finely Chopped, (1 Med)
1 clove
Garlic; Minced
2 tblspn
Vegetable Oil
2 tblspn
Flour; Unbleached
8 oz can
Tomatoes; Cut Up
1 ea
Pickled Jalapeno Pepper; **
1 1/2 tspn
Coriander Seed; Ground
1 tspn
Dried Thyme
1 tspn
Salt
1/2 tspn
Instant Chicken Bouillon
1/2 tspn
Honey
1/2 cup
Pumpkin Seeds, Toasted, ***
2 tblspn
Lime Juice
-----------------------------GARNISH----------------------------------
1 x
Rice; Hot, Cooked
* Shrimp can be fresh
or frozen. Shell and devein if needed.
** Pickled Jalapeno Pepper should
be rinsed, seeded, and finely chopped.
*** Pumpkin seeds should be the toasted, salted
seeds and should be coarsely chopped.
Thaw shrimp if frozen. In a large skillet,
cook the onion and garlic in oil until tender but not brown;
stir in the flour. Add the UNDRAINED tomatoes,
chopped jalapeno pepper, coriander, thyme, salt,
bouillon granules, and honey. Cook and stir
until thickened and bubbly. Stir in the shrimp. Cover and simmer
for about 10 minutes or until the shrimp are
done, stirring frequently. Stir in the pumpkin seeds and
lime juice, heat through. Serve over hot cooked
rice.
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Shrimps in Chipotle Sauce
Servings: 3
1 lb Large shrimps, peeled and butterflied with tail
shells left on
1/4 cup Fresh lime juice
1/3 cup Light olive oil
1 med White onion, finely sliced
3/4 lb (about 2 medium) tomatoes, broiled
4 Chilies chipotles adobados, or
to taste
1 Garlic clove, peeled and roughly
chopped
1/3 cup Dry white wine
1/4 tspn Dried oregano, Mexican if possible
Season the shrimps with salt, pepper, and lime juice and set aside
to marinate for about 30 minutes.
Heat the oil in a frying pan; add the drained shrimp, reserving
any liquid, and sliced onion and fry,
shaking the pan and tossing the ingredients, for about 3 minutes.
Remove shrimp and onion with a
slotted spoon and set aside.
In a blender, blend the tomatoes, chipotles and their liquid, and
garlic to a textured sauce. Reheat the
oil, add the sauce, and fry over high heat, stirring and scraping
the bottom of the pan to prevent sticking,
for about 8 minutes. Add the wine, oregano, marinade, and salt to
taste and cook for another minute. Add
the shrimp/onion mixture and cook for about 2 minutes ~ the shrimps
should be just cooked and still crisp.
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Soused Oysters
by: Chef Norm
Servings: 4
1/2 cup
Light olive oil
1/3 cup
Finely sliced white onion
1/2 cup
Kentucky Bourbon
8
Garlic cloves, peeled
1/2 cup
Finely sliced carrots, blanched
1/2 cup
Cauliflower flowerets blanched
2
Bay leaves
3
Fresh marjoram sprigs or 1/4 tsp dried
1 1/2 tspn
Dried oregano, Mexican if possible
1/2 tspn
Peppercorns
Sea salt to taste
1/4 cup
Vinegar
2 cup
Shucked oysters or other seafood (shrimp, crab, Scallops, alone or together)
1
Lime, thinly sliced
Strips of canned jalapenos en escabeche (to taste)
Heat the oil in a large frying or saute pan.
Add the onion and garlic cloves and toss over high heat
without browning for about 2 minutes. Add
the vegetables, herbs, peppercorns, bourbon, salt, and vinegar;
cook over high heat until the mixture comes
to a boil. Add the oysters, sliced lime, and jalapenos*
and cook until the oysters are plump and just
cooked - about 2 minutes. Set aside to cool. Refrigerate
overnight and serve at room temperature.
* Jalapenos may be omitted and passed separately
at the table.
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Spanish
Style Codfish
by: Chef Norm
Servings: 4
1 lb
Salt Cod
1/4 cup
Onion; Chopped, 1 sm.
1 clove
Garlic; Minced
1/4 tspn
Cumin
1/4 cup
Vegetable Oil
1/2 cup
Green Bell Pepper
8 oz can
Tomatoes; Cut Up
2 tblspn
Pimentos; Chopped
1 ds
Black Pepper
2 tblspn
Sherry; Dry
1/4 cup
Pimento Stuffed Olives; *
* Pimento-stuffed olives should be sliced.
Rinse the excess salt from the cod, then soak
cod overnight in cold water, changing several times.
Drain and cut into serving size pieces. Cook
the onion and garlic in oil until the onion is tender but
not brown. Add the fish pieces and cook until
lightly browned. Add the UNDRAINED tomatoes,
bell pepper, pimentos, cumin and black pepper.
Simmer, covered, about 20 minutes or until fish tests done.
Add the sherry and heat through. Garnish with
the sliced olives.
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Stuffed
Fish Fillets
by: Chef Norm
Servings: 4
2 tblspn
Margarine
1/4 cup
Finely chopped scallions
1/4 cup
Finely chopped green bellpeppers
2 slices
White bread, made into crumbs
1 lg
Egg, beaten
1/3 cup
Chopped fresh parsley, divided
1 tspn
Garlic powder
1/2 tspn
Salt
1 dash
Crushed red pepper
1 dash
Ground nutmeg
4 (5oz. ea)
Red snapper fillets or flounder
1 tblspn
Lemon juice
Preheat oven to 350F. In 10-inch skillet melt
the margarine; remove 1 tablespoon and set aside.
Heat remaining margarine until bubbly and
hot; add scallions and bell pepper to skillet and saute' over
medium heat until vegetables are softened,
about 3 minutes. Remove from heat and let cool slightly.
Add the bread crumbs, egg, 1/4 cup parsley,
and the seasonings to vegetables and mix well until
ingredients are moistened. Spoon 1/4 of vegetable
mixture over each fillet and roll fish to enclose.
Transfer stuffed fillets, seam side down,
to 8 x 8 x 2-inch baking pan; spoon any remaining stuffing
mixture around fillets. Drizzle reserved margarine
over fillets and sprinkle each with 1/2 tablespoon
lemon juice. Bake until fish flakes easily
when tested with a fork, 15 to 20 minutes.
Serve sprinkled with remaining parsley.
Makes 4 servings, 1 stuffed fillet each.
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Warm
Lobster Taco with Yellow Tomato Salsa by:
Chef Norm
Servings: 6
4 (1 lb each) Whole lobsters
3 tblspn
Corn oil
6 (7 in ea) Whole
flour tortillas
1 cup
Jalapeno Jack cheese, grated
1 cup
Spinach leaves, shredded
Yellow Tomato Salsa:
4 cup
Yellow cherry tomatoes or 1 lb yellow tomatoes
1 large
Shallot, finely minced
1 clove
Garlic, finely minced
2 tblspn
Fresh cilantro, finely minced
1 tspn
Cumin powder
1 tblspn
Balsamic vinegar
2 whole
Serrano Chilies, seeded and minced
2 tspn
Lime juice
Salt to taste
1 tblspn
Honey (if tomatoes aren't sweet)
To make Yellow Tomato Salsa, in a food processor,
using steel blade, process tomatoes until
well chopped. Don't puree. Combine tomatoes
and their juices with shallot, garlic, cilantro, cumin,
vinegar, chilies, lime juice, salt, and mix
well. Add honey, if needed, to balance flavor and slightly
sweeten. Cover and refrigerate for at least
2 hours or until very cold.
To make taco, fill large stock pot with lightly
salted water and bring to a boil over high heat.
Add lobsters and cook for about 8 minutes
or until just done. Drain and let lobsters cool slightly.
Remove meat from lobster tails, careful not
to tear it apart. Cut meat into thin medallions
(or medium size dice, if meat breaks apart).
Heat oil in medium saute pan, over medium heat
and saute lobster medallions until just heated
through. Spoon equal portions warm lobster
medallions into center of each warm flour
tortilla. Sprinkle each with equal portions of grated
cheese and shredded spinach. Roll into cylinder
shape and place each one on warm serving plate
with the edge facing bottom. Surround the
taco with Yellow Tomato Salsa.
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Savory
Grilled Perch
by: Chef Norm
1/4 cup
olive oil
1 tspn
onion powder
1 tspn
coarse salt
1/4 tspn
garlic powder
1/4 tspn
thyme, dried
1 pinch
cayanne pepper (or to taste)
2 1/2 tblspn
Worcestershire sauce
4 tspn
lemon juice
4 small
fish, cleaned
Combine oil, onion powder, salt, garlic, thyme,
cayanne pepper, Worcestershire sauce and lemon juice.
Brush fish inside and out with mixture. Place
on grill six inches from hot coals. Cook for five minutes.
Turn over and brush with remaining mixture.
Cook three more minutes or until flesh flakes at touch of fork.
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Baked
Salmon with Green Sauce
by: Chef Norm
2 1/2 lb
Salmon fillet
1/2 cup
dry white wine
1/2 tspn.
salt
1/2 tspn.
pepper
Green Sauce
3 loose cup
herbs, washed ( a mixture of chives, dill, parsley, watercress, basil,
and tarragon)
1/2 tspn.
salt
1 clove
garlic, minced
1/2 tblspn.
onion, chopped
1/4 tspn.
Tabasco sauce
1 lg
egg yolk
2 tblspns
Dijon style mustard
3/4 cup
oil (half canola, half olive)
Place the fillet in a large ovenproof saucepan with a lid and add the wine, salt and pepper. Bring to a boil on top of the stove, cover immediately with the lid and place in preheated 400 degree oven for 10 min. At this point the salmon will still be slightly under cooked in the center. Remove the salmon from the oven and set aside, covered for 10 min. The salmon will continue cooking in its own residual heat. Pour off and reserve the juice from around the salmon. There should be approx. 1/2 cup. In the food processor, place the herbs, garlic, onion and the reserved salmon juice and process until the herbs are chopped fine. Add the salt, tabasco sauce, egg yolk, and mustard and process until combined.
NOTE:
To kill any possible salmonella bacteria in
the egg yolk, pour the contents of the processor bowl into a 2 cup measuring
cup. Place the cup in a saucepan, fill the pan with enough water so that
it extends 2/3 of the way up the outside of the cup. Bring the water to
a boil and cook the mixture, stirring gently, until it reaches a temp.
of 160 degrees. Set the pan off the heat and allow the cup to remain in
the hot water bath for at least a minute. (It will reach a temp. of 165
or 170 degrees.) Return the contents of the cup to the food processor and
add the oils in a steady stream, while the machine is operating. The sauce
should be a smooth and beautiful green color. Pour the sauce onto a large
platter, place the salmon fillet on top, cutting it if necc. to make it
fit properly, and serve while lukewarm or at room temp. Yield: 6-8
servings
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Pasta
with Smoked Salmon.
by: Chef Norm
1 1/2 cup
heavy cream
1 lb
asparagus
6 oz
smoked salmon.
1 clove
garlic, minced
1/4 cup
green onions, chopped
1
lemon
3/4 lb
dry fettuccine
2 tblspns
butter
salt and pepper
In a small saucepan, bring the cream, garlic
and green onions to a boil and let simmer to reduce to 1 cup.
Break off the ends of the asparagus, cut the
spears into pieces and cook in boiling salted water for about
7 minutes or until tender. Drain. Cut
the salmon into strips. Grate 1 tspn lemon zest and squeeze 1 tspn
of juice from the lemon.
Cook the pasta in boiling water about 12 minutes
or till just done. Return to the hot pot and toss with
the reduced cream, asparagus, smoked salmon,
lemon zest and juice, butter. Salt to taste and plenty of
fresh ground black pepper. Serve immediately.
Makes 4 servings
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Snack
Smoke Salmon Canapes
by: Chef Norm
6 oz
creamed cheese(softened)
2 tspn
prepared mustard
25
canapes bases
4 oz
smoked salmon
1/8 tspn garlic,
powder
parsley
oregano
Blend cream cheese and mustard; spread part
of mixture thinly on canape bases. Place piece
of salmon on each canape, top with dot of
remaining mixture, or if desired, pipe all the cream
cheese mixture around base.
Top each with a sprig of parsley, pinch of
oregano and garlic powder. Makes 25 canapes
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Shark Marsellaise
by: Chef Norm
2 lbs
shark fillets
1 med
onion minced
1 tblspn
chopped parsley
1 clove
garlic, minced
1/2 cup
dry white wine
1 pinch
dried dill weed
3
firm tomatoes, diced
3 tblspns
cooking oil
salt & pepper
Pour oil in oven proof dish, place over medium
flame. Add onion, parsley, garlic, tomatoes, dill, salt and pepper. Place
fillets over top of vegetables. Cover and bring to boil. Lower flame. Simmer
for 15 minutes. Add wine and bring to boil. Transfer dish to 350 degree
preheated oven. Bake 10 minutes or until fish flakes easily with fork.
Remove fish. Strain sauce through sieve and heat to boiling. Pour sauce
over fillets.
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Island Seafood Treat
1 lb
bacon, cut in 1/2 in pieces
5 stk
celery, sliced diagonally
2 tblspn
olive oil
2
red bell peppers, diced
1 large
onion, diced
6 cloves
garlic, minced
2 (14oz) cans
plum tomatoes
3
chili peppers minced
4 tspn
dry thyme
3
bay leaves
1 tspn
cayenne (optional)
3 cups
clam juice
2 cups
chicken stock
2 lbs
grouper or snapper in 2' slices
1 lb
shrimp, peeled deviened
1 lb
sea scallops
1 lb
lump crab meat, shelled
grated rind of 2 oranges
1/4 cup
chopped parsley
In a large dutch oven or heavy gauge pot, cook bacon over medium
heat until translucent. Add celery
and cook until tender. Add olive oil, red peppers, onion and garlic.
Continue to cook until all vegetables
are tender. Add tomatoes, chili peppers (if you want it hot), thyme,
bay leaves and cayenne pepper
(also if you are going for hot flavor). Cook over low heat for 15
minutes. Add clam juice and chicken
broth. Cook partially covered for 30 more minutes. Add grouper or
snapper fillets, scallops and cook
over medium heat for two minutes. Add shrimp and cook 3 more minutes.
Add crabmeat and cook
another minute. Stir after each addition. Fold into grated orange
rind, sprinkle with parsley and serve
right away with rice. Serves 8.
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Herbed Shrimp
by: Chef Norm
Yield: 4 servings
2 lb
Shrimp; uncooked in shells, or 1 lb. cooked, shelled, or canned deveined
shrimp
1 cup
Butter
1/2 tspn
Salt
1/4 tspn
Pepper
1 tspn
Basil, sweet; crushed
1 tspn
Tarragon; crushed
1 tspn
Thyme, crushed
1 clove
Garlic; minced
1 cup
Breadcrumbs, fine dry
Cook shrimp; remove shells and devein. Divide
shrimp between 4 individual shells or casseroles.
Cream butter and stir in remaining ingredients.
Mix well. Spread crumb mixture ove shrimp.
Bake at 350 degrees until thoroughly heated
(this takes about 20 minutes).
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Grilled
Fish with Lemon & Thyme
by: Chef Norm
3
lemons
1 tspn
salt
1/2 tspn
pepper
1 clove
garlic, minced
1/2 tspn
dried thyme
1 1/2 lb
fish fillets
2 tblspn
butter
Squeeze 1/2 cup lemon juice from lemons. Combine
the juice, salt, pepper, garlic and thyme in a shallow dish.
Add the fish & turn to coat. Cover and
refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the fish
and brush with melted butter and place on
preheated grill. Broil until opaque throughout.
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Shrimp Bisque
by: Chef Norm
Yield: 6 servings
3/4 lb
Shrimp; cooked
2 tblspn
Onion; chopped
1 clove
Garlic, minced
2 tblspn
Celery; chopped
1/4 cup
Butter; melted (or shorten.)
2 tblspn
Flour, all-purpose
1 tspn
Salt
1/4 tspn
Paprika
1 ds
Pepper
4 cup
Milk
Parsley; chopped
Grind shrimp. Cook onion and celery in butter
until tender. Add garlic and cook one more minute.
Blend in flour and seasonings. Add milk gradually
and cook until thick, stirring constantly. Add shrimp; heat. Garnish with
chopped parsley sprinkled over top.
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Tuna Kabob
1 cup basil leaves
2 tblspns lemon juice
1 tspn olive oil
4 garlic cloves, minced
Coarse salt
1/2 lb tuna steak, cut in squares
15 cherry tomatoes
12 mushrooms, whole
1 yellow pepper, in squares
1 green pepper, cut in squares
Combine the basil, lemon juice, olive oil, garlic, salt and one tablesoon
of water in a blender or
food processor. Pulse until smooth. Alternate the fish and
vegetables on the skewers. Brush
the sauce on all sides. Place on a hot grill and cook until the
fish flakes easily, about 5 minutes
on each side.
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MUGGINE IN
BIANCO
by: Chef Norm
This is my version of this great recipe, enjoy!
1 (4lb)
striped bass
1 small
onion, sliced
1 clove
garlic, crushed, minced
1
carrot, sliced
1 stalk
celery, coarsely chopped
1
lemon sliced
1/4 tspn
whole peppercorns
coarse salt
white or black pepper
1 cup
home made mayonnaise made with olive oil (See recipe in my Spreads section)
Fish must be absolutely fresh. Clean the fish
well making sure the gills are removed from the head.
Separate the head from the body and remove
all bones from fish. Save head and bones. Place onion,
garlic, carrot, celery, one slice lemon and
the peppercorns into a fish poacher. Add the fish filets,
the head and the bones. Add cold water to
cover and 1/2 tsp salt. Simmer, covered, for 10 - 20 minutes
or until done. The fish is done when the eye
pops out a little and the meat flakes. Remove from heat.
Carefully pick out any pieces of meat avoiding
bones and vegetables and arrange inside a fish mold
or on an oval serving plate. Lightly season
with salt, white pepper and lemon juice. Strain the broth
and return to the stove. Let it boil uncovered
until the liquid is reduced to about a cup, then pour it
over the fish and refrigerate until the gelatin
is firm. To serve, unmold and cut in half lengthwise with
a sharp knife. Then cut each half into four
or five pieces diagonally forming a fishbone pattern. Mask
the cuts under a swirl of mayonnaise so the
effect looks like a whole fish. Cut the lemon slices and
arrange around the fish to look like fins.
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Mackerel
Stuffed with Olives
by: Chef Norm
2 Spanish
mackerel, cleaned
2 tblspns
finely chopped onions
1 clove
garlic, minced
1 tspn
dried basil, crushed
1 can
pitted black olives
1 can
pitted green olives
salt and pepper
olive oil and butter
Rub the cavity of each mackerel with butter
and salt and pepper and stuff as many green olives as will
comfortably fit in cavity. Rub half stick
of butter around on the bottom of baking dish or pan and put fish in.
Sprinkle with salt, pepper, garlic, basil
and the onion. Spoon 1 1/2 tblspns olive oil over each fish. Smother
the fish with the black olives and bake at
350 degrees for around a half hour. Baste black olives and
fish frequently.
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Bouillabaisse
(French Seafood Feast) by: Chef
Norm
This is my version of this classic dish. There
are so many ways to make this. You could change any
of the fish as long as what you use is a firm
fleshed fish. You want them to hold their shape during
cooking. You could change some of the shell
fish or include shrimp, scallops, squid or even crawfish.
2 (1 1/2lb)
live lobsters
2 doz
mussels, debearded, and shells scrubbed
2 doz
cherrystone clams, shells scrubbed
1 1/2 lb
snapper fillets
1 1/2 lb
Spanish mackerel
1 lb
striped bass
1 lb
cod fish steaks
1 lb
smoked eel
4 lg
leeks, (cleaned of all dirt)
2
carrots
1
celery heart
2 med
white onions
3 tbsn
olive oil
2 tbsn
butter
4 cloves
garlic, minced
1 tspn
grated orange rind
salt and cayenne
dash ground cloves
1/4 cup
brandy
sliced onion, celery, carrot, leek
1/2 cup
dry white wine
2 cups
water
1
bay leaf
a few peppercorns
1 clove
garlic, crushed
2 tspn
potato flour
1 tspn
tomato paste
1 lb
tomatoes, thinly sliced
blanched potato, sliced (1 potato per serving)
eggs (1 per serving)
saffron bread
Dice the leeks, carrots, celery heart, and
onions finely and evenly. Heat in pan olive oil and butter and
add vegetables, minced garlic and the grated
orange rind and season with salt, cayenne pepper, a pinch
of ground cloves. Cover pan and cook very
slowly without browning for 2 to 3 minutes. Split the live
lobsters, remove bags and veins, claws and
feet. Put lobsters in pan shell-side down, cover and cook
2 1/2 minutes. Flame with the brandy. Cover
the lobsters and cook 2 or 3 minutes more. Set aside.
Put mussels and clams in pan with a little
sliced onion, carrots, celery and leek, the dry wine and water,
the bay leaf, peppercorns, a little salt and
the crushed garlic clove. Cover the pan, bring slowly to boil,
reduce heat and simmer 3 to 4 minutes or until
mussels and clams are well opened. Strain liquid into a
bowl. Mix in another bowl, the potato flour
and 2 tblspns cold water, blend in tomato paste and mix all
this into the strained mussel-clam liquid.
Pour the mixture over the lobsters.
Cut all the fish into chucks, leaving in the
bone, and add to the lobster with the tomatoes. Bring the mixture
slowly to a gentle boil. Put in the sliced
blanched potatoes (1 slice per serving), cover pan and simmer very
gently 15 to 20 minutes only. Before serving,
arrange in a big pot with the potato slices and eggs, poached in
the simmering liquid around the edge. Surround
with 1" thick slices of French bread which has been fried in
olive oil mixed with 3 tspn Spanish saffron
and 1/2 tspn garlic, until they are nicely brown on each side.
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Beer
Sauce for Baked Fish
by: Chef Norm
1 cup
medium white sauce
1 tspn
prepared mustard
1 clove garlic,
finely minced
1 cup
grated cheddar cheese
1 cup
beer
2 tspn
worcestershire sauce
1 tblspn capers
1 tspn
paprika
1 pinch cayanne
pepper
Combine white sauce, cheese, worcestershire
sauce, paprika, garlic and mustard. Stir over low
heat until cheese melts. Add beer slowly while
stirring; add capers. Serve hot with baked fish fillets
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Orange-Glazed
Swordfish
by: Chef Norm
4 (1 lb)
swordfish fillets
Olive oil
Freshly ground black pepper
2 tblspns
orange marmalade
1 tspn
minced fresh ginger root
1 tspn
minced garlic
1 med
minced sweet onion (WallaWalla, Vidala, etc.)
1/2 tspn
dried thyme
1/2 tspn
ground white pepper
coarseSalt
1/4 cup
white-wine vinegar
1/4 cup
fresh lemon juice
1/4 cup
fresh orange juice
1/4 cup
olive oil or hazelnut oil
Assorted fresh greens
Brush swordfish with olive oil and a few grinds
of black pepper. Refrigerate until ready to use. In a
non-reactive sauce pan, combine marmalade,
ginger, garlic, onion, thyme, white pepper, salt to taste,
vinegar, lemon juice, and orange juice. Bring
to a boil and cook until reduced to 1/2 cup. Remove from
heat and allow to cool. Whisk in 1/2 cup olive
oil.
Store in refrigerator until ready to use. Prepare
the grill. Warm the marinade slightly. Brush the fish
fillets lightly with marinade. Grill on oiled
rack over hot coals until fish feels springy to the touch. If the
fillets are less than 1/2 inch thick, grill
only on one side. Place grilled fish on warm plates and serve with an assortment
of mixed greens. Pass remaining orange sauce. Serves four.
NOTE: The orange marinade is also good brushed
on steaks, ribs, or pork chops before grilling or barbecuing.
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Barbecue
Shrimp Deluxe, N'Awlins by: Chef
Norm
1/2 lb
butter
1/2 cup
Crisco oil
1 cup
onions - yellow, finely diced
1/2 cup
green onions - finely chopped
1/2 cup
celery - finely chopped
1/4 cup
bell peppers - finely chopped
2 heads
garlic - cut in half crosswise
1 tlspn
cloves - whole
1 tspn
cayenne pepper
2 tblspns black
pepper
1 tblspn
Chef Norm's Boogie spice (See recipe on my opening page)
1 tblspn
Worcestershire sauce
1 tblspn
rosemary leaves
2
lemons - sliced
2
bay leaves
1 can
warm beer
salt to taste
5 lb.
shrimp - jumbo, *Heads On*
First, drop the butter and the Crisco oil into
a 6-quart Dutch oven and melt them together over medium-high
heat (just make sure the mixture doesn't burn).
Then toss in the onions, green onions, celery, bell peppers
and garlic and gently saute' for about 5 minutes,
until they soften and release their juices. Now add the
remainder of the seasonings and spices and
stir everything into the vegetable oil-butter base really well, and
cook for another 6 minutes until all of the
flavors "marry". This is also when you salt the sauce to your taste,
but I recommend you overseason slightly because
the shrimp will absorb a lot of it. At this point, take the
sauce off the burner and allow it to cool
slightly. Then add the beer and stir it into the mix until the foam
disappears. Now put the pot back onto the
fire over *high heat*. And when it comes back to a boil, drop in
the shrimp and stir them thoroughly into the
sauce. You want to cook them for about 5 minutes or until
they've all turned pink. Then cover the Dutch
oven, remove it from the burner, and set it aside to "cure".
*But about every 5 minutes or so, stir the
mixture so that the shrimp soak up the sauce*.
This is an important step -- it's what makes
all the shrimp cook evenly.
Then, when you see a slight air space appear
along the back of the shrimp (actually, the shell pulls away
from the meat)... they're ready to eat! Of
course, you can let them soak in the sauce longer, but very few
folks I know do! They smell too good!
Suggestion: Don't overcook 'em! The shells
will set and the shrimp will be hard to peel. I recommend you
serve barbecue shrimp with creamed potatoes,
a broccoli-cheese casserole, and a crisp Italian salad.
But most of all, you got to have a good supply
of French bread to sop up the juices!
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