SEAFOOD GALORE...
	Page 4	more Seafood recipes

   2 lbs.             swordfish steaks (about 1/2 lb each steak)
   2 tblspn         olive oil
   2 cloves         garlic minced or pressed
   1 tspn.           onion powder
   1 fresh           jalapeno chili stemmed seeded and minced
   5 firm ripe     Roma tomatoes cored seeded and diced
1/2 cup              packed fresh cilantro leaves chopped

Rinse fish and pat dry.  Heat oil in a 10 or 12 inch frying pan over medium high heat. Add fish and
cook, turning once, until well browned and just opaque in center when cut, about seven minutes total.
Transfer to a platter and keep warm. Add garlic, onion powder and jalapeno to pan and cook, stirring until
fragrant, about 30 seconds.  Add tomatoes and cilantro, stir until hot. Spoon over fish. Serves 4
Back to Index
**************************************************************
Shrimp in Adobo Sauce

Serves 6

      3  lg                 dried Ancho chiles, stems and seeds removed
      1  dried            Pasilla chile, stem and seeds removed
      1  large            onion, chopped
      2  cloves          garlic, chopped
   1/2  tspn             dried oregano
   1/4  tspn             ground cumin
   1/4  cup              vegetable oil
   1/4  cup              distilled white vinegar
1 1/2  tspn            sugar
1 1/2  lb.                lg shrimp, shelled and deveined

Cover the chiles with hot water and let them sit for 15 minutes or until softened.  Combine chiles and
1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano, and cumin in a blender and puree
to a smooth paste. Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to
a boil.  Reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes. Add shrimp to sauce
and toss to coat, then simmer for 5 to 8 minutes or until the shrimp are done.
Back to Index
**************************************************************
PICKLED CONCH

2 lbs conch meat
1 onion finely chopped
1 cucumber peeled, seeded
1 hot pepper
1 cup fresh squeezed lime juice
salt, red peppers, watercress, & parsley to garnish

Pound the conch to tenderize it. Cut into pieces approx. 1' x 2" in size. Put in a pan of salted water
and simmer until tender. Cool in the cooking water, drain, and put into a jar with the onion, lime juice,
chopped cucumber, salt to taste, and the hot pepper. Chill over night. Excellent in salads, by it self,
or with other foods. Serves 4
Back to Index
**************************************************************
PLANKED SALMON

Planking is an old, old method of cooking meats, fish, and even poultry. It is done on an open fire
such as a campfire, a gas grill, or a charcoal grill. The plank should be 1/2" or more thick and of a
non-resinous wood such as oak, ash, beech, birch, etc. I use stainless steel nails made for me by a
friend to "pin" the meat to the plank. You may also use wood pegs if you wish. This reicpe is for
planked salmon. I also use it for other types of fish such as mackeral, tuna, mahi-mahi, grouper,
shark, etc. It is really great to use with oily fish such as mackeral as the oil is ren- dered from the
fish during the cooking and runs off.

1 board 1"x12"x20"
2-3 lb salmon filet
salt to taste
fresh groun pepper to taste
1/3 cup fresh lemon juice
3 Tblspns chopped scallions
1 Tblspn Balsamic vinegar
2 Tblspns chopped pimientos
1 tspn cayenne flakes
1 Tblspn dried dill

Place filet skin side down on the board. Pin it securely to the board. Sprinkle salt & pepper to taste
on the filet. Mix the vinegar, lemon juice, cayenne flakes, & pimiento then pour over the filet.
Sprinkle the dill & scallions on the filet. Cover with a cloth & refirgerate for 1 hour. Prop plank as
close to the fire as psooible without getting it charred. Rotate the plank every few minutes to insure
even cooking of the meat. Cook to desired texture and serve. Serves 4
Back to Index
**************************************************************
Norm's SHARK-KABOBS                by: Chef Norm

2 lbs shark meat in 2" cubes
2 cups peanut oil
6 tblspns Tabasco sauce
2 Tblspns black pepper
1 garlic clove minced
juice of 1 lime
1/2 lb bacon
1 lb cherry tomatos
1 lb mushroom caps
1 lb pearl onions
2 tspns kosher salt
1 tspn dried dill

Mix the oil, Tabasco sauce, dill, lime juice, 1 tspn salt, & black pepper. Put the shark into this
marinade for 4 hours, covered in the refigerator. Cut the bacon into squares. On skewers,
(bamboo are best), place a mushroom, a piece of shark, a tomato, a piece of bacon, an onion, etc.
Grill approx. 3-4 inches from the coals. Baste with the marinade as you cook. Sprinkle the remaining
salt over them and serve when the shark is golden brown. Serves 4-6
Back to Index
**************************************************************
SHRIMP STUFFED PUMPKIN          by: Chef Norm

10-12 lb                         pumpkin
       1 pinch                   brown sugar
       2 tblspns                rum
       2 tspns                   fresh lemon juice
       2 lbs med.              shrimp, veined, raw, deheaded
    1/2 tspn                     lemon peel
    1/2 cup                      chopped canned tomatos
       1 tblspn                  soy sauce
       1 cup                      uncooked long grain rice
       2 tblspns                minced garlic
       4 tbslpns                butter
 2 1/2 cups                    Half & Half
       2 tblspns                chopped scallions
       1 tspn                     cayenne pepper
       3 tspns                   salt
       1 tspn                     fresh ground black pepper
       2 tblspns                chopped onion

Cut the top 1/3 of the pumpkin off & reserve. Scrape the seeds and stringy portion of the pulp from the
pumpkin. Peel enough of the top portion you previously cut away and chop enough for 1 cup of chunks
1/2" in size. Take a sharp knife and notch the top edge of the bottom portion of the pumpkin. Brush the
edges of each cut with lemon juice. Place the bottom portion of the pumpkin in a large roasting pan or
casserole. Pour in enough water to cover pumpkin and bring to a boil on high heat. Reduce to heat to
low and simmer for 30 minutes. Be sure to add 1 tspn of salt to the water prior to boiling. Drain and pat
the pumpkin shell dry, inside & out.

In a large, heavy skillet bring 1 qt of water, the lemon juice, & 1 tspn salt to boil. Drop in the shrimp and
boil for for 3-4 minutes. Remove the shrimp & drain them dry. In a bowl, chop the shrimp into 1/4 inch
pieces, add the tomatos, scallions, brown sugar, onions, cayenne pepper, soy sauce, black pepper, &
1 Tblspn rum. Toss together, cover, & allow to marinate for 1 hour at room temperature. Pour the
remaining lemon juice over this after the hour is up. Mix well.

In a sauce pan mix the pumpkin chunks, Half & Half, & the remaining 1 tspn salt. Bring to a slow boil
and immediately reduce heat to low and cook for 10 minutes. Add the tomatos & 1 tspn rum. Bring back
to a boil & stir in the rice. Reduce the heat to low, cover, & cook for 15 minutes, stirring frequently. Add
the shrimp mixture and cook for 5-10 minutes more or until the rice has ab- sorbed the liquid. If any liquid
is left, drain off. Set the pan aside.

Preheat a 375 degree F oven. Spread the butter over the inside of the pumpkin shell. Fill the shell with
the shrimp/rice mixture. Bake the pumpkin in the oven for 15 minutes. Serve piping hot.

**NOTE** I sprinkle parmesan cheese over this just prior to putting it in the oven.
Serves 6-8
Back to Index
**************************************************************
Velvet Turtle Stuffed Trout

8-10    ozs  trout, whole, boned (6-8)
flour
2            eggs, beaten
2       cups bread crumbs
Chef Norm's shrimp stuffing (see seperate recipe)
1/4     cup  butter
juice and grated zest of 1 lemon
salt
pepper

Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat lightly. Carefully fill each
trout cavity with Shrimp Stuffing. Secure seams with wooden picks. Mellt butter in large skillet.
Saute trout in butter, few at time, until lightly browned on both sides and until stuffing is hot. Remove
trout as done and keep warm. Add lemon juice and zest to butter remaining in pan and heat few seconds.
Season to taste with salt and pepper. Pour over trout. Makes 6 to 8 servings.
Back to Index
**************************************************************
Chef Norm's SHRIMP STUFFING

   1  lg             onion, chopped
   3  cups         mushrooms, sliced
   2  tblspn       butter
   1  tspn          salt
   1  tspn          white pepper
1/4  cup           sweet red pepper, diced
1/4  cup           green onions, diced
1/2  lb              bay shrimp, cooked
   2  cups         dry Sherry
   1  lg.             Poblano chili pepper (Grilled, chopped)

Saute' onion, Poblano and mushrooms in butter in skillet until lightly browned. Add salt, white pepper,
green onions, shrimp and Sherry. Simmer over medium heat, until liquid is reduced to glaze, stirring
occasionally. Cool.
Back to Index
**************************************************************
SEA SCALLOPS WITH SHALLOTS AND TOMATOES      by: Chef Norm

1 1/2 lbs                   sea scallops
   3-4                         ripe plum tomatoes
      2 tbspn               butter or olive oil
                                 salt and freshly ground pepper to taste
      1 cloves             garlic, finely minced
   1/3 cup                  finely chopped shallots
   1/8 cup                  finely chopped chives
                                 Juice of a fresh lemon
                                 A dash of Tabasco sauce
      4 tbspn               chopped fresh coriander, dill, margaram, or parsley

Skin the tomatoes after dropping them into boiling water for about 15 seconds, cut them in half,
squeeze out the seeds, and cut into small bite size pieces. Combine them in a bowl with the
chopped shallots, chives, garlic, lemon juice, Tabasco sauce, salt and pepper. Hold. Rinse and
dry the scallops. Saute' them in a large skillet for about 4-5 minutes, shaking and turning. If you use
a good nonstick skillet or saute' pan you can do without any fat at all, maybe just a dot of butter or
olive oil. But for this recipe I prefer a heavy black iron skillet because you can use higher heat for
a rapid browning effect -- for this you'll need a tiny bit of oil (you'll be surprised at how little you can
get away with). Now dump the bowl of tomatoes, shallots etc over the scallops and continue sauteing
at high heat for another 2-3 minutes. The trick of doing tender and tasty scallops is to cook just
enough for safety and evenness but not to overcook. And that's it.
Serve over a bed of rice with steamed broccoli. Yield: 4 servings.
Back to Index
**************************************************************
Les Moules A La Mariniere (Mussels in a Cream Sauce)        by: Chef Norm

Servings:    4

      3 lb               Mussels, fresh
      1 x                Juice from mussels
   1/2 cup            Dry white wine (good quality drinking wine)
1 1/2 tblspn        Shallots, finely diced
      4 cloves       Garlic, finely minced
      2 splashes    Tabasco sauce
      2 tblspn        Butter, clarified        *
   1/2 cup            Flour
      1 cup            Heavy cream
   1/2 tblspn        Dry fish bouillon           **
      1 x                Salt and pepper to taste

*   Clarified and drawn butter are one and the same. Melt butter; allow to stand for a minute.
          The clear part which has risen to the top is clarified butter.
** Or to taste.

Wash shells and remove beard from mussels. Place in a saucepan with the wine and steam on high
heat stirring often until mussels are all opened. Remove from heat immediately and allow to cool.
Remove any remaining beard from inside of mussels. Discard the shell. (Strain the liquid mixture
of wine and juice from mussels through a fine sieve). Set mussels and wine mixture aside.

In a saucepan, saute' the shallots and garlic in butter until tender. Add flour slowly and beat constantly
with a wooden spoon. Cook the roux (flour-butter mixture) over low heat for about a minute. You want
a blond roux not a dark one. Add cooled juice, cream, tabasco and seasonings while beating mixture
with a wire whisk to remove lumps. If necessary, strain through a fine sieve.
To serve, heat mussels up in the sauce on low heat, just until warm (otherwise they will become rubbery).
Serve over a bed of wild rice with diced parsley or chives on top. Serves 3-4
Back to Index
**************************************************************
STEAMED GROUPER w/OYSTER STUFFING             by: Chef Norm

2-2 1/2 lb                            grouper (whole)
   1 1/2 tblspn                     white wine
         3 tblspns                   peanut oil
     1-2 tblspns                    ground ginger
        2 cloves                     garlic, minced
        3                                 scallions finely minced
        3 tblspns                    soy sauce
        1 tspn                         Karo light corn syrup
        2 tblspns                    fresh chopped cilantro
        1 pt                             shucked raw oysters
        1 cup                          dry bread crumbs (unflavored)
     1/4 cup                          grated Parmesan cheese
        1 medium                   onion chopped
                                           salt & pepper to taste

Clean fish, removing scales, but leave on head & tail then rinse in cold water & pat dry. Place fish in a
shallow pan opened up. Sprinkle the wine over it heavily. Allow to sit for 15 minutes. Chop the oysters
slightly. Mix the oysters with the chopped onion, garlic, bread crumbs, Parmesan cheese, salt to taste,
& 1/2 Tblspn cilantro. Stuff the fish with the oyster mixture and pin the body cavity shut with steel poultry
pins. Place the fish on a steamer rack and steam over vigorously boiling water for 10- 12 minutes. In
small skillet heat the oil, wine, soy sauce, syrup, ginger, cilantro, & scallions. Stir while cooking for 2
minutes. Pour this mixture over the fish when it has been removed from the steamer for serving.
Serves 4
Back to Index
**************************************************************
Shrimp in Indian Sauce                      by: Chef Norm

Servings:    4

1 1/2 lb                  raw shrimp
      2 tblspn           butter
   1/2 cup                finely chopped onion
      2  cloves          garlic, finely minced
   1/4 tspn              dried red pepper
   1/2 tspn              cardamon
   1/2 tspn              ground cumin
      1 ea                 Juice of a lime
      1 cup                sour cream
   1/2 cup                plain yogurt
   1/4 cup                chopped fresh coriander
      1 x                    Salt & pepper to taste

Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add onion
and garlic. Add the red pepper. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring
often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and
yogurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice.
Back to Index
**************************************************************
Fish en Escabeche

Servings:   12

1 lb Firm White Fish Fillets; *
1/3 c  Lemon Juice
1/3 c  Lime Juice
1/4 c  Olive Or Vegetable Oil
1 T  Cilantro; Fresh, Snipped, **
1 t  Oregano; Fresh, Snipped, **
3/4 t  Salt
1/4 t  Pepper
12 ea Stuffed Green Olives; ****
2 ea Jalapenos Chiles; *****
1/4 c  Onion; Finely Chopped, 1 sm
1 ea Clove Garlic; Finely Choppe
1 c  Tomato; Seeded & Chopped
1 ea Avocado, Peeled & Chopped

*       Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2"
**      If fresh Cilantro is not available, use 1 t dried cilantro leaves.
***     If fresh oregano is not availabel, use 1/4 t dried oregano leaves.
****    Olives should have pimiento stuffing.
*****   Jalapeno Chiles should be seeded and chopped.

Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling;
reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook
or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a
glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally.
Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers
or tortilla chips, if desired.
Back to Index
**************************************************************
CELERY ROUGHY                      by: Chef Norm

2-3 lbs.             Orange Roughy filets
   1 tblspn         celery seeds
   1 tspn            garlic powder
1/4 cup             grapefruit juice (fresh squeezed & strained)
                         salt to taste
                         fresh ground black pepper
1/2 medium      onion finely minced
   1 tspn            ground dill

Mix dill, pepper, salt, onion, garlic powder & grapefruit juice together and pour over the fish.
Cover and allow to marinate for 4-6 hours in refrigerator. Remove and sprinkle with celery
seeds. Broil for 4 minutes per side. Baste with the marinade mix when turning. Pour some of
the marinade over the filets as you serve them. Serves 4-6.
Back to Index
**************************************************************
THAI STUFFED FISH                by: Chef Norm

4 large                 filets of fish (grouper is excellent) 1"-2" thick
2 cups                  soy sauce
1 cup                    rice vinegar
1 tspn                   sesame oil

* Stuffing:
       1 tspn              black peppercorns
       2 tblspns         peanut oil
       1 lb. small       shrimp raw, shelled, & finely chopped
       2 tblspns         fish sauce (Nam Pla or Nuoc Mam)
       2 cloves          garlic, minced finely
       1 small            white onion, chopped finely
       6 tblspns         corn oil
       8 eggs             beaten well
30-40                     coriander (cilantro) leaves chopped
       6 red               Serrano or jalapeno peppers seeded and slivered
       4                      limes cut into wedges
                              Coriander ( cilantro) sprigs for garnish

Make a deep slice in the edge side of each filet, thus, forming a deep pocket in each filet.
Mix the soy sauce, rice vinegar, & sesame oil. Pour this over the filets. Cover & let stand in the
refirgerator for 4-6 hours.

*NOTE(you may add the juice of 1 lime to the marinade if you wish)

Take a pinch of the chopped coriander leaves, and the peppercorns & pound them into a paste with
a mortar. Heat the peanut oil in your wok. Fry the paste for 1 minute. Add the shrimp and stir fry
for 45 seconds. Stir in the fish sauce the remove the mixture to cool. Wipe out your wok, pour in the
corn oil and bring to medium heat. Drop the egg a spoonful at a time into the heated oil along with the
pepper slivers, garlic and onion. Cook until the egg is done. Drain and mix this with the shrimp mixtuire
and sprinkle with the chopped coriander leaves. Spoon this into the pocket of each filet. Pin the pockets
shut on each filet with a bamboo skewer. Grill the filets or broil them until you know that they are done.
Serve garnished with the coriander sprigs and the lime wedges.

*NOTE: You may also garnish with a spoonful of chopped peanuts as well.
 Serves 4.
Back to Index
**************************************************************
Shrimp Scampi                    by: Chef Norm

    32  oz.            Peeled & deveined Shrimp (frozen or fresh (I use frozen for this))
      1  tblspn      Garlic powder  (Not garlic salt)
1 1\2 tblspn       Hot Hungarian Paprika
      1  cup          Butter (not margerine)
      2  tblspn      Extra virgin Olive Oil
      4  tblspn      Finely chopped Green Onion or sweet onions(I prefer green onions but it is great either way)
   1/2  tblspn      Salt
      2  tblspn      Lemon Juice
      1  tblspn      Chopped Parsley  (fresh, preferred)
      1  tblspn      Chopped Oregeno  (fresh, preferred)
                          Slice Limes to Garnish
   3-4  Cloves    Garlic minced or pressed
      3  tblspns    Fresh grated parmisano cheese

Defrost Shrimp in cold water, if using frozen. Dry off, than coat with garlic powder and paprika. Let
stand in refrigerator for 30 to 45 minutes, not to much longer than that. In a medium size frying pan
(I use a cast iron skillet) melt butter over medium heat, do not boil it will seperate. Add olive oil,
onions, garlic, salt, and lemon juice.  Stir and cook until bubbly. Add shrimp to pan and heat thoroughly,
stirring occasionally about three minutes or until shrimp turn pink.  Combine lemon juice, cheese and
parsley. Sprinkle over shrimp.  Turn into serving dish.  Garnish with lime slices.

Chef Norm's Personal Note:
I pour this mixture over pasta or linguini and serve it with my homemade italian bread.
Oh MY! This is wonderful. I have friends tell me they have never, never, no where, had
a scampi like this one. Hey I need to blow my own horn once in a while.......;>)
Back to Index
**************************************************************
Meatless Casserole                          by: Chef Norm

   1 (12 oz)Pkg       Crab Meat
   1 Can                 Tuna Fish
   1 Cup                  Sour Cream
1/2 Cup                  Mayonnaise
3/4 Cup                  Cooked Rice
   1 tblspn               Lemon Juice
1/2 Cup                  Mushrooms
   1 clove                Garlic, minced
   1                          Chopped Onion
                               Pepper
                               Dried Parsley

Mix all together, bake covered for 30 minutes at 350 degrees. Take lid off. Sprinkle cheese on,
bake 5 more minutes.
Back to Index
**************************************************************
Baked Coconut Shrimp                    by: Chef Norm

   2 lg                            eggs
   3 tblspns.                  lime juice
1/2 tblspn.                    prepared mustard
   1 teaspn.                   curry powder
   1 clove                      garlic, minced finely
1/2 teaspn.                   salt
   1 lb. medium             shrimp, shelled and deveined, tails on
2/3 cup                         all-purpose flour
1/2 cup                         grated unsweetened coconut
   4 tblspn.                    (1/2 stick) butter

Combine eggs, lime juice, mustard, curry, garlic and salt. Dip shrimp into flour, then coat with egg mixture;
roll shrimp in coconut until fully coated. Set aside. Melt butter over low heat, then pour into baking pan.
Arrange shrimp in single layer in pan. Bake at 450ø, 5-7 minutes. Turn shrimp; continue baking 3-5 minutes.
Shrimp are done when coconut turns golden brown. Makes 8 first-course servings, 4 main-course servings.
Back to Index
**************************************************************
Yellow Rice & Shrimp Casserole           by: Chef Norm

Servings:  6

   1/2 cup          Olive oil
      1 sm           Onion; chopped
      1 sm           Green pepper; chopped
      1 clove       Garlic; minced
      1                 Parsley sprig
      1 lg             Ripe tomato  - peeled, seeded & chopped
      1                 Bay leaf
   1/4 tspn         Cumin
   1/4 tspn         Thyme
      1 pn            Saffron; toasted
      1 lb             Shrimp, raw, shelled, deveined
      1 cup          Hot water
   1/4 cup          Dry white wine
      1 tblspn      Lemon juice
      1 tblspn      Salt
   1/2 tspn         Hot sauce
      2 cup          Long grain white rice
2 1/2 cup          Water
   1/2 cup          Beer
                         Cooked peas
                         Pimiento strips
                         Parsley bouquets

Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a
touch of Spain to a dinner party.

Heat oil in casserole. Saute' onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf,
cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron
should be toasting on the lid in the little brown paper.

Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water.
Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered
10 minutes more. Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole.
Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes.
Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover
again and allow to stand 15 minutes longer, before serving.
Back to Index
**************************************************************
TUNA CHEESE PIE         by: Chef Norm

Servings:  4

1 can                     Tuna; water packed
1 tblspn                 Onion; minced
1 tspn                    Oregano
1 tspn                    Thyme
1 lg                        Egg
1 cup                     Tomato sauce
4 oz                       Mozzarella cheese; shredded
1 oz                       Parmesan cheese; grated

Drain and flake tuna. Combine tuna, onion, oregano, Thyme, egg, and 2/3 cup of the tomato sauce.
Mix well. Using a 10-inch pie plate, press mixture on bottom and half way up the sides. Spread
remaining tomato sauce over the tuna mixture. Top with the cheeses. Bake at 350 degrees for 30
minutes or until cheese is lightly browned. Let stand 5 minutes.
Back to Index
**************************************************************
CRAB PATTIES                                 by: Chef Norm

   1 lb.                       fresh lump crabmeat
   1 clove                  garlic, finely minced
   5                            green onions, finely chopped
   4                            celery stalks, finely chopped
   1 cup                     bread crumbs
   1 (10 1/2 oz) can   beef consomme
   2                            hard cooked eggs, finely chopped
   1 tbspn.                 cornstarch
1/2 stick                   butter
   3 tbspn.                 cooking oil

1/4 tspn.                   ground nutmeg or mace ( mace is the outer shell of nutmeg)
1/4 tspn.                   thyme
                                 pinch of allspice
                                 pinch of cloves
   2 drops                 Tabasco
                                 salt
                                 black pepper
                                 flour

Saute' the onions, garlic and celery in hot cooking oil in a heavy iron pot until well cooked and soft. As
these saute', add the nutmeg, thyme, allspice, cloves, Tabasco, salt, and black pepper, stirring constantly.
Moisten the cup of bread crumbs with part of the consomme [to the consistency of a pie crust] and add to the seasoned vegetables. Mix well. Lower the heat, add crabmeat, chopped eggs, and cornstarch, and stir well.

Remove the mixture from the pot and make into crab patties approximately 11/2 inches in diameter, 3/4
inches thick. Coat each patty well with flour. Heat the butter and the cooking oil in a heavy iron pot and
fry each crab patty until browned and crisp.. Set patties aside when fried.
Back to Index
**************************************************************
Shrimp Steamed in Butter                  by: Chef Norm

   3 lbs med              shrimp in the shell
   1 tspn                    dried leaf thyme
   1 tbspn                  dry mustard
   2                            bay leaves
   2 cloves                garlic; peeled & slivered
   1 sm                      white onion, finely chopped
   1 tspn                    salt
1/2 tspn                    greshly ground pepper
   1 tbspn                  minced parsley
   1 tbspn                  minced chives

FOR THE SAUCE:
   1 stick                   butter or margerine
1/4 cup                     lime or lemon juice
   1 tbspsn                minced parseley
   1 tsbpsn                minced chives
                                 Few drops hot-pepper sauce

Wash & drain shrimp and, if desired, cut off legs w/scissors. In large saute pan or Dutch oven,
combine beer, thyme, dry mustard, bay leaves, garlic, onion, salt, pepper, parsley & chives.
Bring to a boil. Add the shrimp to the liquid and cook just until the shellfish turns bright pink,
about 1 minute. Serve warm from the pot or transfer to a large bowl.
Back to Index
**************************************************************
SHRIMP AMANDINE               by: Chef Norm

   3 lbs.                    shrimp (fresh or frozen),
1/2 cup                    olive oil
   3 tbspn                 vegetable oil
1/2 cup                     lemon juice
   6 tbspn                  butter
   2 cloves                garlic, finely chopped
   1 small                  white onion, finely chopped
   1 cup                     slivered almonds
   2 dashes               Tabasco
   4 tbsp.                  dry white wine(such as Chablis)
1/2 cup                     finely chopped shallots
1/4 tspn                    salt

Peel the shrimp, if using frozen defrost and drain. Marinate in olive oil, vegetable oil, lemon juice, onion,
and garlic about 2 hours, no longer.  Remove shrimp and reserve sauce. Melt the butter and saute the
shrimp and shallots until shrimp are pink (about 6 minutes). Remove shrimp and shallots, and place
them on a warm platter. Add almonds, salt and reserved marinade to the butter in the skillet. Add
Tabasco and wine and let simmer for 3 to 4 minutes. Pour over shrimp in platter.
Serve over rice. Serves six.
Back to Index
**************************************************************
BARBECUE SHRIMP                    by: Chef Norm

7-8 lbs.                      large shrimp
   2 sticks                  butter
   1 cup                      olive oil
1/2 cup                      chili sauce
1/4 cup                      Worcestershire
   2                             lemons, thinly sliced
   4 cloves                 garlic, minced
   1 small                   sweet onion
   4 tbspn                   lemon juice
   1 tbspn                   minced parsley
   2 tspn                     paprika
   2 tspn                     oregano
   3 tspn                     red cayene pepper
   1 tspn                     Tabasco
   2 tbspn                   liquid smoke
                                  salt and pepper to taste

Wash the shrimp well and spread out in a shallow pan. Combine all the ingredients above in a saucepan
over low heat. Let simmer for 10 minutes, then pour over the shrimp. Mix well and refrigerate for 2 to 3
hours. Baste and turn the shrimp every 30 minutes.
Preheat the oven to 300 degrees and bake the shrimp for 30 minutes, turning them at least every 10 minutes.
This can be served in a soup bowl with chunks of French bread to sop up the sauce.
Back to Index
**************************************************************
SHRIMP MUSHROOM CASSEROLE

   1/2                    onion, finely chopped
   1/2                    sweet bell pepper, finely chopped
      4                    shallots finely chopped
      4 tbspn          butter
      4 tbspn          flour
1 1/2 cups            light cream
   1/2 tspn            celery salt
   1/2 tspn            white pepper
   1/2 tspn            paprika
   1/2 tspn            salt
      1 pinch          cayenne pepper (yea right! and you believe I use a pinch!!!)
      1 cup             grated extra sharp cheddar cheese
   1/4 lb.               mushrooms, sliced
      2 lbs.             peeled and deveined shrimp, cooked in salted water
                            seasoned bread crumbs

Saute' the onion, pepper, and shallots in the butter over low heat until tender.(Do not brown) Add the
flour and mix well. Cook for 3 or 4 minutes. Add the rest of the ingredients, except the bread crumbs.
Stir together and pour into a well-buttered casserole dish. Sprinkle the bread crumbs on top, and bake
for about 20 minutes in a preheated 350 degrees oven. Serves six to eight persons.
Back to Index
**************************************************************
RIVERBOAT SHRIMP             by: Chef Norm

   1 large         green pepper, chopped
   1 large         onion, chopped
   1 clove         garlic, finely minced
   2 tbspn         butter
   2 #2 cans      tomatoes
   1 tspn           dried oregano
   1 tspn           dried parsley
1/4 tspn           fresh rosemary, finely chopped
   1 tspn           coarse salt
1/2 tspn           black pepper
   3 lbs.            shrimp, peeled, deveined
3/4 cup            tomato paste
   3 cups          cooked rice
   1 cup            cooked green peas

Saute' the onions, garlic and bell pepper in butter until they are soft. Add the tomatoes and seasonings
and let this simmer for about 1/2 an hour. Add the shrimp, mix well, and cook for 10 minutes. Stir in
the tomato paste, and when this is well mixed, add the rice and peas. Heat, stirring often, until
steaming hot. Serve immediately.
Back to Index
**************************************************************
OYSTERS BIENVILLE

   1 bunch         shallots, finely chopped
   2 tbspn          butter
   2 tbspn          flour
1/2 cup             chopped mushrooms
2/3 cup             chicken broth
   1 lg                egg yolk
                         rock salt
1/3 cup             dry white wine
                         salt to taste
                         cayenne pepper to taste
   2 doz.            oysters on half shell
1/2 cup             italian seasoned bread crumbs
1/4 cup             grated Parmesan cheese

Saute' the chopped shallots in the butter and slowly stir over a very low heat until the onnions are
well cooked, but not brown. Sprinkle the shallots with flour and cook until the flour begins to brown.
Add the chicken broth and the mushrooms and mix well. Beat the egg yolk into the wine and add to
the chicken broth mixture, beating all the while. Season with the salt and cayenne pepper, and cook
over a low heat for 15 minutes.

Heat a pan of ice cream salt in a 400 degree oven for 15 minutes. Place the oysters on the half shell
in the hot rock salt and return to the oven for about 5 minutes. Spoon the sauce over each oyster and
sprinkle each with a mixture of the bread crumbs and cheese. Return to the oven and bake until the
bread crumb mixture is lightly browned. Two dozen oysters cooked this way will serve four.
Back to Index
**************************************************************
OYSTER IBERVILLE

1 lb. shrimp
1 stick butter
1 bunch shallots, finely chopped
1/2 cup beef consomme
2 doz. oysters and their water
1 1/2 cups white wine
Tabasco to taste
seasoned bread crumbs
1/2 tsp. salt
sprinkle of black pepper

Peel and finely chop the shrimp. Melt the butter in a saucepan and add the shallots. Saute' for a
couple of minutes, then add the chopped shrimp, salt, and sprinkle of black pepper. Cook, while
stirring, for five minutes.

In another saucepan, bring the consomme and white wine to a boil. Add the oysters and their water
and cook until the edges of the oysters start to curl. Add a few drops of Tabasco. Put the oysters in
the bottom of a caseroleand place the shrimp on top. Sprinkle liberally with seasoned bread crumbs
which have been mixed with some melted butter. Place the casserole dish under the broiler. When
the crumbs are brown, (Check after 2 or 3 minutes), the dish is ready to serve. It can be served
over buttered toast.
Back to Index
**************************************************************
TROUT MARGUERY              by: Chef Norm

This is my version of this great dish....enjoy!

   4                              trout fillets
   4 tbspn                    olive oil
   2 lg                          egg yolks
   2 sticks                    butter
   1 tbspn                    lemon juice
   1 cup                       cooked shrimp, chopped
1/2 cup                       crabmeat
1/2 cup                       sliced mushrooms
1/2 tspn                      garlic powder
1/2 tspn                      onion powder
   2 tbspn                    dry white wine
   2 drops                    Tabasco
                                   salt and pepper to taste

Dry the fillets and season with garlic powder, onion powder, salt and pepper. Place in a baking dish,
add the oil, and bake in a preheated 375-degree oven for about 20 minutes.
While the fish is baking, add the sauce. Put the 2 egg yolks in the top of a double boiler over hot,
but not boiling, water and beat until slightly thickened. Melt the butter, and slowly add it to the egg
yolks, stirring constantly until the mixture thickens. Add the lemon juice, shrimp, crabmeat,
mushrooms, wine, and Tabasco. Mix well and season to taste with salt and pepper. Stir and cook for
10 minutes longer.
Place the baked fillets on an oven proof platter. Spoon the sauce over the fish, and run it under the
broiler; brown slightly. This will serve four.
Back to Index
**************************************************************
SALMON-AND-OLIVES TARTAR             by: Chef Norm

Yield: 4 Servings

   1 lb                 Fresh salmon, sushi quality
1/2 cup              Black Greek olives such as Calamata, pitted and chopped
   2 tblspn          Chopped fresh oregano
   2 tblspn          Minced shallots
   1 clove           Garlic, minced
   1 tblspn          Chopped parsley
   3 tblspn          Fresh lemon juice
   2 tblspn          Olive oil
   4                     Lemon wedges
   8 slices           Toast

PLACE THE SALMON IN THE FREEZER and freeze for 30 minutes to kill any parasites.
Defrost in the refrigerator. Combine the olives, oregano, garlic, shallots, parsley, lemon juice
and oil in a mixing bowl. Just before serving, finely chop the salmon by hand and add it to the
olive mixture. Mound tartar on a plate. Garnish with lemon wedges and toast.
Back to Index
**************************************************************
SMOKED SALMON HERO SANDWICH             by: Chef Norm

Yield: 4 Servings

   1 lg        Loaf French bread
   8 oz       Cream cheese, softened
   4 oz       Smoked salmon, thinly sliced
1/2 tspn.  Garlic powder
   1 tspn.  Fresh Thyme, chopped  or fresh Parsley, chopped
                Half a cucumber, thinly sliced
                Red onion rings, thinly sliced
                Black olives, sliced
                Watercress
                Freshly ground black pepper

Warm the French bread in the oven. Slice it lengthwise and remove a small amount of bread from
each side. Spread each half with softened cream cheese. Sprinkle with garlic powder and thyme.
Layer the salmon, cucumber, onion rings, olives and watercress. Grind some black pepper over
the filling. Close and slice diagonally into individual servings.  Serves 4.
Back to Index
**************************************************************
BAKED SALMON PROVENCALE

Yield: 4 Servings

      4 (3/4in thick)    Salmon steaks;
      1 tspn Unsalted butter
      1 tspn Olive oil
      2 tspn (1 gr) saffron thread
      1 tblspn Minced garlic
   1/2 tspn Tarragon, dried
   1/4 tspn Thyme, dried
      1 pinch Sage, dried
      2    Bay leaves; crushed
      1 cup  Coarsely chopped plum tomato
      9    Greek olives; pitted;chopped
2 3/4 cup  White wine
      1 cup  Fish stock (see recipe)
      1 tspn Herbal salt substitute

Preheat oven to 400 degrees F. Wash and pat dry salmon steaks.
In a large, deep, ovenproof skillet or stovetop casserole over medium-high heat, saute salmon
briefly on each side in butter and oil (about 1 minute). Remove to a platter. Add saffron, garlic,
tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute.
Bring to a boil. Lower heat and simmer for 10 minutes, uncovered.
Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink
and done to taste (10 minutes). To serve, place salmon steaks on platter and spoon sauce over them.
Back to Index
**************************************************************
MICROWAVE SALMON RING         by: Chef Norm

Alright, alright, so sometimes I get lazy....:>)

Yield: 4 Servings

   1 cup                Salmon; (15 oz can)
   1 lg                   Egg; lightly beaten
   1 cup                Bread crumbs
1/4 cup                Sour cream or whipping cream
1/2 tspn               Curry powder
   1 small             Onion; minced
   1 clove             Garlic; minced
   1 tspn               Coarse Salt
1/4 tspn               Fresh Ground Black Pepper
   1                       Lemon; juice & zest

Sauce:
2 tspn            Butter
2 tspn            Flour
1 cup             Milk
3 tspn            Dill; chopped, fresh or 1 1/2 tspn dried, crushed

Empty can(s) of salmon in bowl, undrained, flake and break apart with fork. Add remaining ingredients.
Mix thoroughly, place in microwave ring pan. Cover with wax paper and cook on High 6 minutes.
Let stand 5 minutes. Unmold.

SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30 seconds to 1 minute.
Stir in milk, slowly. Add dill weed and pepper. Cook on High, stirring every 1 to 2 minutes till thickened.
Back to Index
**************************************************************
BAKED SMOKED SALMON & FETA CHEESE EN CROUTE       by: Chef Norm

Yield: 2 Servings

3 oz                  Smoked salmon, diced
6 oz                  Cream cheese, softened
3 oz                  Feta cheese
1 lg                  Egg, slightly beaten
1 tspn              Capers
1 tspn              Garlic powder
2 tblspn           Finely chopped parsley
4                      Scallions, topped, diced
1 tblspn           (or more) poppyseeds
1 sheet            Puff pastry
2 tblspn           (or slightly more) Melted Butter

Cut pastry sheet into a 3" X 8" rectangle. Preheat the oven to 375 degrees. In a medium bowl,
hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsley, garlic powder and scallions.
Roll out the pastry sheet to double its size. Liberally brush it with melted butter. Spread the
salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the
roll with melted butter and sprinkle with poppy seeds. Make 1/2 inch deep diagonal slashes across the
roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden. Serve warm.
Back to Index
**************************************************************
SALMON EN PAPILLOTE           by: Chef Norm

Yield: 2 Servings

      2 tspn             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; well washed, cut into long matchstick pieces
      1 tblspn          Minced shallots
      1 tspn             Minced garlic
   1/4 cup              Water
   1/4 cup              Dry white wine
1 1/4 tblspn          Dry vermouth
      1 tblspn          Minced fresh parsley
      1 tblspn         Lemon juice
      1 tspn             Grated lemon peel
      1 tspn             Dijon-style mustard
   1/4 tspn             Salt
   1/4 tspn             White or Black pepper
      2 (6 oz. ea.)    Salmon steaks

In 10-inch skillet heat 1 teaspoon oil over medium-high heat; add carrot, zucchini, leek, garlic 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.
Back to Index
**************************************************************
Alaska Halibut Royale

1       cup     dry white wine
2       teaspoons       salt
1 1/2   pounds  Alaska halibut steaks   thawed if necessary
1/4     cup     fine dry bread crumbs
1/2     cup     sour cream
1/2     cup     mayonnaise
1/4     cup     minced green onions

Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut
on paper towels; dip both sides in bread crumbs. Place halibut in shallow buttered baking dish.
Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika.
Bake at 450 F for 10 minutes per inch of thickness, measured at thickest part, or until halibut
flakes when tested with a fork.
Back to Index
**************************************************************
Alaska King Crab With Mushrooms                 by: Chef Norm

12 ozs           Alaska king crab split legs     thawed if necessary
  3 tblspns    butter or margarine
  1 cup          sliced fresh mushrooms
  1 tblspn      garlic powder
  1 pinch       cayanne pepper
  2 tblspns    chopped green onions
  1 tblspn      dry sherry or dry vermouth      (up to 2)
  1 tblspn      lemon juice

Microwave method: Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or
8 x 8 x 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion,
garlic powder, cayanne, sherry and  lemon juice. Cover with waxed paper. Microwave at
high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat side down; cover with
waxed paper. Microwave at medium 3 to 4 minutes or until thoroughly heated; rotate dish 1/4
turn after 1-1/2 minutes.

Stove-top method: Melt butter in skillet; add lemon juice. Saute' crab legs, meat-side down;
turn and push to sides of skillet. Saute' mushrooms and onion; splash sherry over all ingredients.
Serve immediately.
Serving Tip: Serve over cooked rice.
Back to Index
**************************************************************
Broiled Halibut with Mustard Sauce            by: Chef Norm

   3  (1 in thick)    halibut fillets or lean  whitefish about 1 1/2 lb
1/3  cup                orange juice
1/4  cup                lemon juice
   1  tspn              dried whole basil
   1  tspn              dried tarragon  whole
   1 clove             garlic, minced
    1 tspn              onion powder
   1  tspn              curry powder
1/8  tspn              ground red pepper
                            Vegetable cooking spray
   1  tblspn           olive oil       divided
   3  tblspns         Dijon mustard
   2  tblspns         purple onions   minced
   2  tblspns         fresh parsley   minced
   1  tblspn          capers  drained

Cut each fish steak in half crosswise; discard bone. Place in large, shallow non-metal dish; set aside.
Combine next 8 ingredients; pour over fish, turning to coat. Cover; marinate in refrigerator for 1 hour,
turning once. Remove fish from marinade; reserve marinade. Place fish on rack, coated with cooking
spray; place rack in a shallow roasting pan. Brush with 1/4 tsp. olive oil; broil 4" from heat source, 5
minutes. Turn fish, and brush with 1/4 tsp. olive oil. Broil an additional 3 minutes until fish flakes easily.
Arrange on serving platter; keep warm. Combine reserved marinade, remaining 2 1/2 tsp. olive oil and
mustard in saucepan. Place over Medium heat; cook until smooth, stirring with a wire whisk. Add onion,
parsley and capers; reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Spoon sauce
over fish. Yield; 6 servings.
Back to Index
**************************************************************
CREAMY CRAB QUICHE           by: Chef Norm

This recipe is extremely low in fat. I use to make this for my Grand mother who was on a very
limited diet. It is really very good, and if you don't tell your family or friends it is low fat they
will never know.

   1  lb               crabmeat
   3  whole        green onions chopped (incl green)
   3  tblspns      parmesan cheese freshly grated
   2  tblspns      garlic powder
3/4  cup            corn fresh or frozen
1/2  tspn          dried dill weed
1/4  tspn          white or black pepper
1/4  tspn          crushed red pepper
1/4  tspn          salt
 12  Ozs           evaporated skim milk
   1  cup           Egg Beaters® 99% egg substitute
1/2  cup           nonfat sour cream

Heat oven to 350 degrees. Lightly coat a 10-inch glass or ceramic pie dish (or use an 11x7-inch
glass baking pan) with vegetable cooking spray. Set aside.
In a medium bowl, combine the crab, parmesan cheese, green onion,  garlic powder, red pepper,
corn, dill weed, pepper, and salt. Toss well to blend evenly. Spread mixture evenly across the
bottom and 2/3 of the way up the sides of the prepared baking dish.

In your now-empty medium bowl, combine the evaporated skim milk, nonfat egg substitute, and
nonfat sour cream. Beat with a fork or whisk until combined. Pour evenly over the crab mixture.
Bake 50-60 minutes, or until the quiche is set in the center. Allow to cool 10 minutes before slicing.
Back to Index
**************************************************************
Halibut with Noodles in Ginger Soy Sauce       by: Chef Norm

   5  oz            noodles 2 1/2 cups or spinach noodles
1/2  tspn        cilantro or coriander (Chinese parsley)
1/4  tspn        black pepper
1/4  tspn        crushed red pepper
1/4  tspn        garlic powder
   1  lb            halibut fillets or steaks fresh or frozen; thawed
   1  tblspn     fresh parsley, chopped
   1  tblspn     chopped green onions
1/2  tspn        grated fresh ginger root
1/2  tspn        sugar
   1  tblspn     rice vinegar
   1  tblspn     soy sauce or Lite Soy sauce

In small bowl, combine cilantro, black pepper, red pepper and garlic powder. Sprinkle half of mixture
on one side of halibut. In small bowl, combine parsley, onions, gingerroot, sugar, rice vinegar and soy
sauce. Mix well.
Cook noodles in large saucepan to desired doneness as directed on pkg. Drain. Return to saucepan.
Cover and keep warm. Meanwhile, heat nonstick skillet to Medium High heat until hot add fish,
seasoned side down, in hot skillet. Cook 2-4 minutes. Sprinkle rest of cilantro mixture on top side of
fish. Turn fish and cook an additional 2-4 minutes, or until fish flakes easily with fork. Toss cooked
noodles with cilantro mixture. Serve noodles with fish.
Back to Index
**************************************************************
Shrimp Mosque

   1  bunch      green onions    chopped
   1  small       onion; peeled   minced
   1 clove        garlic, minced
   1  tspn         rosemary
   1  tspn         lemon pepper
1/2  cup          butter
   8  oz            top grade extra-virgin olive oil
   3  lb            shrimp
 48  oz            pace picante sauce (mild)
   6  cups        rice; cooked, hot to 8 cups

Chop onions until fine; add all ingredients except shrimp and picante sauce to large pot. Bake in
preheated 350deg. oven 1 1/2 hours. Add picante sauce; continue baking 30 minutes.  Meanwhile,
peel and devein shrimp, add to picante mixture and cook 30 minutes more. Serve over hot cooked
rice. Serve with tossed green salad and toasted French bread. Serves 12 or more.
Back to Index
**************************************************************
Shrimp and Feta Skillet Dinner

   3  tblspns     fat-free chicken broth
   2  tspn          olive oil
1/4  cup           scallions, thinly sliced
   1  clove        garlic, minced
   1  tspn          dried oregano
   2  tspn          lemon juice
1/4  cup           fresh parsley, chopped
 12  ozs           shrimp  peeled and deveined
   4                   plum tomatoes, chopped
1/2  cup           feta cheese, crumbled
   8  ozs            pasta, uncooked

In a large no-stick frying pan, combine the broth, oil, scallions and garlic. Cook over medium heat,
stirring frequently, for 2 to 3 minutes, or until the scallions soften. Stir in the oregano, lemon juice,
and parsley, and mix well.
Stir in the shrimp, cover and cook for 3 to 4 minutes, or until the shrimp turn pink. Stir in the tomatoes
and feta. Cook for 2 minutes, or until the tomatoes are hot. While the sauce is cooking, cook the pasta
(we used fusili) in a large pot of boiling water until just tender. Drain. Serve topped with the sauce.
Notes: Each serving equals 8 Weight Watchers points.
Back to Index
**************************************************************
Steamed Alaska King Crab With Choice Of Sauces

1 1/2  lbs  Alaska king crab split legs  (thawed if necessary)
melted butter or margarine

Spicy Tomato Relish:
1/2   cup            tomato  coarsely chopped
   2   tblspns      catsup
   2   tblspns      celery  coarsely chopped
   2   tblspns      green bell pepper       coarsely chopped
   1   tblspn        onion   coarsely chopped
   1   tspn           parsley coarsely chopped
1/8   tspn           dill weed       crushed
1/8   tspn           pepper
1/2   cup            sour cream

Shallot Cream Sauce:
   3   tblspns      minced shallots or onion
   1   tblspn        butter or margarine
   1   tblspn        flour
1/8   tspn           dill weed       crushed
1/8   tspn           pepper
1/2   cup            sour cream

Microwave Method:
In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave Alaska king crab legs on high
2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.

Steamer Method:
Cut crab into serving-sized pieces; steam on rack over 3/4-inch boiling water 5 minutes or until
thoroughly heated.
Serve with melted butter, Spicy Tomato Relish or Shallot Cream Sauce.

Spicy Tomato Relish:
In food processor or blender, finely chop* tomato, catsup, celery, pepper, onion, parsley, dill and
pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes
about 1/2 cup.

Shallot Cream Sauce:
Saute' shallots in 1 tbsp. butter until softened. Stir in flour, dill pepper. Cook and stir about 1
minute. Blend in sour cream; salt to taste. Makes about 1/2 cup.

*Vegetables can be finely minced with knife.

(My note: I think when it says "cook and stir about 1 minute", it means using the microwave.)
Back to Index
**************************************************************
Sweet & Sour Alaska Halibut                 by: Chef Norm

      1  (8oz can)       pineapple chunks
                                water
      2  tblspns          sugar
      4  tspns             cornstarch
   1/4  cup                vinegar
      1  tblspn           soy sauce
   1/2                       red or green bell pepper cut in 3/4" cubes
   1/4  cup               sliced green onions
      2  cloves          garlic, minced
   1/2  tspn              cayanne pepper
1 1/2  lbs                hot poached Alaska halibut steaks*

Drain pineapple; reserve syrup. Add water to reserved syrup to equal 1 cup. Combine with sugar,
cornstarch, vinegar and soy sauce. Cook and stir until thickened. Add pineapple, peppers, garlic,
cayanne and green onions; cook 1 minute longer. Serve over poached halibut.

*Poached Alaska Halibut:
Cover halibut, thawed if necessary, with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4
sprigs parsley and several peppercorns. Simmer, covered, allowing 10 minutes per inch of thickness
measured at its thickest part, or until halibut flakes when tested with a fork.
Back to Index
**************************************************************
GRILLED PRAWNS WITH FRESH CORIANDER         by: Chef Norm

Yield: 4 Servings

1 lb        Prawns, fresh or frozen

----------------------MARINADE-------------------------------
1 tblspn         Light soy sauce
1 tspn            Rice wine or dry sherry
1 tspn            Sesame oil

-----------------------SAUCE--------------------------------
2 tblspn         Fresh coriander; minced
1 clove          Garlic, finely minced
1 tspn            Onion powder
2 tspn            White rice vinegar
1 tspn            Fresh ginger; finely chopped

PREHEAT THE BROILER. Peel the prawns and discard the shells. Using a small sharp knife,
split the prawns partially and devein them (remove the fine digestive cord). Pat the prawns dry
with paper towels. Mix the marinade and combine with the prawns and let sit for 10 minutes.
Prepare the sauce ingredients and mix together and set aside. Lay the prawns on a baking tray
big enough to fit under the broiler. Or alternatively, you could cook them on the barbecue
(that is my way of doing them). Cook the prawns 3 minutes on one side, turn and cook for 2
minutes on the other. Turn onto a serving platter and serve with the sauce.
Back to Index
**************************************************************
GRILLED FISH IN BANANA LEAF          by: Chef Norm

Yield: 4 Servings

      3 cloves       Garlic, chopped
   1/2 sm             Onion, chopped
      1 tspn           Black peppercorns, crushed
      2 tblspn        Chopped fresh cilantro
      1 slices         Fresh ginger, quarter-sized  crushed -
1 1/2 tblspn        Soy sauce (low sodium)
      2 lb               Whole Snapper- OR - Striped Bass - OR -
      4                   Whole Trout
      1 lg               Banana leaf-(or more if needed)
                           Vegetable oil-(for oiling leaf)

--------------CHILE LIME SAUCE---------------------------
   3 sm                Green serrano chiles seeded and finely chopped
   3 cloves          Garlic, finely minced
   2 tblspn           Fresh cilantro leaves
   1 tspn              Sugar
1/4 tspn              Salt
1/2 cup               Fresh lime juice
1/3 cup               Chicken stock

This recipe illustrates the popular use of banana leaves as a food wrapper in Asia.
Aluminum foil works well as a substitute, although it does lose the subtle taste of the banana.

IN A MINI-FOOD PROCESSOR, add the garlic, onion, peppercorns, cilantro and ginger; process
into a fine mince. Transfer into a mortar and pound into a smooth paste; add soy sauce and blend
thoroughly. Clean fish and pat dry with paper towel. Rub garlic mixture over entire fish; set aside
for 30 minutes. Choose a banana leaf about 6 inches longer and 3 times wider than the fish. Rinse
leaf with cold water to clean. Plunge leaf into a pot of boiling water for a few seconds to soften.
Wipe dry. Using a knife or scissors, remove the thick spine in the leaf. Place the leaf with its glossy
side down on a work surface. (Use more leaves if needed.) Brush oil on the leaf where the fish will lie.
Set the fish with the marinade on the oiled surface. Fold over the wide sides overlapping at the top
and secure with toothpicks. Turn over package, fold over ends to enclose sides, and secure ends
with toothpicks to make a neat parcel. Set packet about 3 inches above medium-high heat coals
and grill each side for 8 to 10 minutes.

NOTE: If using trout, marinate the 4 fish together. Wrap each 1 individually and reduce the grilling
time to about 3 minutes on each side. Serves 4 as part of an Asian multicourse menu. Transfer to
a serving plate. Open leaf and serve with accompanying sauce.

CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles, garlic, cilantro leaves,
sugar and salt; pound (or chop) into a smooth paste. Put chile mixture into a saucepan with lime
juice and stock; bring
Back to Index
**************************************************************
GRILLED HAWAIIAN FISH IN BASIL-COCONUT CURRY SAUCE

Yield: 6 Servings

2 lb         Hawaiian fish*
               Fresh basil sprigs
               Salt

----------------BASIL-COCONUT CURRY SAUCE----------------------
   1/2 cup             Dry white wine
1 1/2 tblspn         Minced fresh ginger
   1/4 cup             Minced fresh lemon grass*
      1 tblspn         Dried kaffir lime leaves**
      2 tspn            Red curry paste (follows)
      2 tspn            Cornstarch
      1 cup             Canned coconut milk

----------------------RED CURRY PASTE---------------------------
   1  Lg                   CA or NM chili
   1  clove               Garlic, minced
   2  tspn                Olive oil
1/2  tspn                Ground coriander
1/4  tspn                Ground cumin
   1                         Seeds of cardamom pod

* - cut into 6 eaual pieces, grilled
** - or chopped fresh lemon leaves
*** BASIL-COCONUT CURRY SAUCE
*** RED CURRY PASTE
**** or 2 teaspoons grated lemon peel

Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.

In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass
(or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes.

In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan
(with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until
boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk
to thin. Stir in fresh basil leaves. Use hot.

*** NOTE: Use purchased Thai Muslim curry paste or all of this mixture.

Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir
garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod
seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.
Back to Index
**************************************************************
GRILLED HAWAIIAN FISH WITH PAPAYA RELISH

Yield: 6 Servings

   2 lb                 Hawaiian fish*
1/2 cup              Fresh cilantro leaves
                          Salt
                          Pepper

---------------------PAPAYA RELISH----------------------------
   1/4 cup          Minced white onion
1 1/4 cup          Diced ripe papaya
   3/4 cup          Diced red bell pepper
   1/4 cup          Chopped fresh cilantro
      1 tblspn      Minced fresh ginger
      2 tblspn      Olive oil
      2 tblspn      Lemon juice

* - cut into 6 equal portions

Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro.
Add salt and pepper to taste.

*** PAPAYA RELISH ***
In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.
Back to Index
**************************************************************
GRILLED FISH WITH GREENS

Yield: 4 Servings

1/2                      Piece fresh ginger, sliced
   1 sm                Onion, sliced
   2                      fresh, hot red chilies, seeded, sliced
1/2 tspn              Salt
1/4 tspn              Sugar
1/4 tspn              Turmeric
   2 cup               Coconut milk
   1                      Whole red snapper or similar fish, about 1 pound
   1 slices            Laos [Galangal S.C.]
   2 stalks           Lemon grass or two slices lemon
1/4 lb                  Spinach or Swiss chard,  coarsely chopped

Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste.
Set aside Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side. Put the
remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat.
Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens,
cook for 15 minutes basting occasionally. Serve warm.  Serves 4 with rice and other dishes.
Back to Index
**************************************************************
SMOKED TROUT AND GRILLED APPLE STRUDEL       by: Chef Norm

Yield: 4 Servings

   2                   Granny Smith apples; cored, cut into 1/2" rings
   1 tblspn        Olive oil
                        Salt and pepper
1/2 lb               Smoked trout; flaked into small pieces
   2 tblspn        Shallots; minced
   1 clove         Garlic, minced
1/4 cup            Cream cheese; room temp
   2 tblspn        Chives; finely chopped
   5                   Phyllo dough sheets
1/2 cup            Butter; melted

Preheat the grill. Preheat the oven to 400 degrees. Toss the apples with the olive oil and season
with salt and pepper. Place on grill and cook for 2 minutes on each side. Remove from grill and
small dice the apples. In a mixing bowl, combine the apples, trout, garlic, and shallots. Bind the
mixture with cream cheese. Stir in the chives. Season with salt and pepper. Brush each sheet of
phyllo with the melted butter. Spread 1/3 the phyllo with the apple trout filling. With the filling
end towards you, roll the strudel up like a jelly roll. Place on a parchment-lined baking sheet and
brush with the remaining butter. Bake for 15 minutes or until the strudel is golden brown. Slice
the strudel on the bias and arrange on platter. Garnish with chives.
Back to Index
**************************************************************
Mussels with White Wine & Saffron           by: Chef Norm

   5 lb             Fresh mussels, scrubbed, debearded
   1                750ml.bottle,dry white wine
   4                Shallots, finely chopped
 12                Sprigs of parsley
                     Freshly ground pepper
   3 cloves    Garlic, finely minced
   3 tblspn     Fresh thyme, chopped
   1 cup         Whipping cream
1/2 tspn        Saffron threads,crumbled

Clean and scrub mussels, discarding any that are not tightly closed; set aside. In a large saucepan
bring wine, shallots, garlic, stems of parsley and pepper to a boil, simmer 5 minutes. Meanwhile
chop parsley leaves. Add mussels, parsley and 2 tbspn. thyme to wine and cook uncovered stirring
often. As mussels open remove and keep warm. After 10 minutes, all the mussels should be cooked,
discard any that have not opened. Strain liquid through a fine sieve discarding any sand or grit.
Return liquid to pan, add cream and saffron, bring to boil and simmer 5 minutes, add cooked mussels
and mix together. Sprinkle with remaining thyme and serve in large soup bowls. Serves 6 as main
course, recipe can be halved to make first course for 6.
Back to Index
**************************************************************
Pistachio Crusted Grilled Salmon

4      ounces        pistachio butter
2      tblspns        finely chopped pistachios
4      ounces        sweet butter
2      ounces        fresh sourdough or white bread crumbs
2      tblspns        finely chipped green onions
2      tblspns        fresh lemon juice

Combine until well mixed and spread generously over: four 5 oz. filets
of salmon. Broil for 5 minutes close to heat. Serve with lightly herbed,
steamed red potatoes and your favorite vegetable.
Back to Index
**************************************************************
Sauteed Scallops In White Wine With Sun-Dried Tomatoes        by: Chef Norm

1 1/2  tblspns       extra virgin olive oil
    12  oz                large sea scallops
   1/2  cup             dry white wine
      3  tblspns       thinly sliced marinated sun-dried tomatoes
   1/4  cup             whipping cream
      2  tblspns       butter -- room temperature
      2  tspons        minced garlic
      1  sm              onion, chopped finely

Heat oil in heavy skillet over high heat. Add onions and cook until translucent. Remove onions, save.
Add scallops and cook until brown and cooked through, about 2 minutes per side. Transfer scallops
to plates. Add wine & tomatoes to skillet and stir 2 minutes, scraping up any browned bits. Add cream
and boil until mixture is reduced to sauce consistency, about 2 minutes. Remove from heat. Add butter
and garlic and whisk just until melted. Season to taste with salt and pepper. Pour sauce over scallops
and serve.
Back to Index
**************************************************************
MOJO BAY SHRIMP                  by: Chef Norm

2 lbs                heads on, fresh, large bay shrimp
3 tblspns         olive oil
4 cloves          garlic, minced
1 sm                onion, minced
1                      jalapeno, minced
2                     oranges
2                     limes
                       salt and pepper to taste

Rinse the shrimp and drain well. Heat oil in the skillet. Add garlic, onion and jalapenos. Toss the
shrimp in and saute' quickly for two or three minutes until opaque. Squeeze the oranges and limes
over the shrimp and cover. Simmer for 3 or 4 minutes or until shrimp just begin to curl. Do not
overcook. To serve, put the shrimp in a serving bowl with the pan juices. Spoon shrimp and dipping
sauce on your plate. Peel and eat at the table. Add salt and pepper to taste. Serve with crusty bread
for sopping up the juice and a green salad.
Back to Index
**************************************************************