tag:blogger.com,1999:blog-60170449415772824422024-03-09T02:44:44.512+07:00Seafood Recipesseafood , recipes, shrimps,clams , oyster, squid, crabsUnknownnoreply@blogger.comBlogger22125tag:blogger.com,1999:blog-6017044941577282442.post-50626646226030804182010-04-21T09:45:00.001+07:002010-04-21T09:45:10.603+07:00Crab Stuffed Idaho Potatoes4 large idaho potatoes <br />
1/2 cup non-fat plain yogurt <br />
1/3 cup hot picanlc sauce <br />
1 lb cooked fresh lump crab meal1/2 cup diced jicama <br />
24 snow pea pods, blanched <br />
1/4 cup sliced green onions<br />
<br />
Rinse potatoes and pat dry: prick several times with a fork. Bake at <br />
425! for 55 lo 65 minutes or until soft<br />
<br />
Combine non-fat plain yogurt and picante sauce in a large saucepan. <br />
Cook over medium low heat: 10 minutes.(s, stirring constantly, or <br />
until thoroughly heated. Do not boil. Add crab and jicama. Cook until <br />
thoroughly heated. stirring constantly.<br />
<br />
Divide crab mixture evenly among blossomed potatos. Stand 3 snow peas <br />
upright in one corner of each potato: place 3 snow peas in a fan on <br />
plate under potatoes Sprinkle with onions and serve immediately.<br />
<br />
Yeald 4 servings Per serving 330 calories, 30 grams protein, 49 grams <br />
carbohydrate, 2 grams fat (6%), 61milligrams cholesterol , 410 <br />
milligrams sodiumUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-20183024542753380532010-04-21T09:44:00.001+07:002010-04-21T09:44:20.129+07:00Crab Souffle With Green Peppers3 tablespoon butter <br />
4 tablespoon flour <br />
1 1/4 cup milk or chicken stock <br />
1 salt & pepper to taste <br />
1 cup cleaned crabmeat <br />
1 tablespoon sherry <br />
6 each egg yolks <br />
8 each egg whites <br />
1/8 teaspoon cream of tartar <br />
1 pinch of salt <br />
1/2 green pepper, chopped <br />
1/4 cup parmesan cheese<br />
<br />
Simmer green pepper 10 min., drain and immediately add cold water <br />
to pan. This keeps pepper green and fresh. Melt butter, add flour, <br />
add milk or chicken stock gradually.<br />
<br />
Remove pan from heat and add egg yolks, 1 at a time. Add drained <br />
peppers, crabmeat and sherry to sauce. Add salt and pepper to taste. <br />
Beat egg whites with pinch of sald and cream of tartar until stiff. <br />
Fold sauce into egg whites and fill prepared 6-cup souffle dish.<br />
<br />
Dust surface of unbaked souffle with Parmesan cheese. Place in <br />
preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for <br />
25 min. Serve with Mornay Sauce. A tossed salad and hot French bread <br />
will complete the meal.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-76001244943818307692010-04-21T09:43:00.001+07:002010-04-21T09:43:36.344+07:00Crab Salad Sandwiches1/4 cup mayonnaise <br />
1 teaspoon seafood seasoning <br />
1/4 cup finely chopped celery <br />
2 tablespoon minced onion <br />
6 oz crabmeat (check for small <br />
1 peices of shell) <br />
2 large kaiser rolls, split <br />
1 horizontally <br />
1 cup thinly sliced romaine <br />
1 lettuce<br />
<br />
Mix the mayonnaise and seafood seasoning together in medium bowl. Mix <br />
in celery and onion. Add crabmeat and stir gently to combine. Don't <br />
mash. Season to taste with pepper. Place bottoms of rolls on plates. <br />
Place half of crab salad, and then the lettuce on each of the rolls. <br />
Place the bun tops on the salad, and press gently.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-27671971335910818602010-04-21T09:39:00.001+07:002010-04-21T09:39:35.394+07:00Crab Meat Salad1 lb crab meat, fresh or canned <br />
4 hard cooked eggs <br />
12 cup almonds <br />
2 cup heavy cream <br />
1 cup mayonaise <br />
1 dash salt <br />
1 dash paprika <br />
1 lettuce <br />
1 green pepper or pimiento<br />
<br />
Pick over the crab meat and discard membranes. Chop egg whites. <br />
Blanch the almonds and cut into thin, lengthwise strips. Mix these <br />
ingredients. Whip the cream very stiff, fold into the mayonaise, add <br />
salt and paprika. Add to crab mixture. Serve on crisp lettice; <br />
garnish with strips of green pepper or pimiento and top with riced <br />
egg yolk.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-51843858760941555522010-04-21T09:29:00.001+07:002010-04-21T09:29:10.750+07:00Crab Imperial1 lb crab meat; pref. backfin <br />
2 tablespoon butter or margarine <br />
2 tablespoon flour <br />
3/4 cup milk <br />
1 egg; beaten1 egg; hard-cooked, sieved <br />
6 drop worcestershire sauce <br />
1 tablespoon mayonnaise <br />
1/2 teaspoon mustard, dry <br />
1/2 teaspoon parsley flakes <br />
1/4 teaspoon seafood seasoning <br />
1 teaspoon salt <br />
1/4 teaspoon black pepper <br />
1/2 cup bread crumbs <br />
1/2 cup margarine; melted <br />
1 pimiento; for garnish<br />
<br />
Remove cartilage from crab meat; put crab meat in a large mixing <br />
bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring <br />
to make a paste. Add milk; cook slowly, stirring constantly, until <br />
sauce is thickened. Set aside 6 tablespoons white sauce. Add <br />
remaining sauce to crab meat in bowl, along with raw egg, hard-cooked <br />
egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes, <br />
seafood seasoning, salt and pepper; mix gently but thoroughly. Put <br />
crab meat mixture into 6 baking shells or ramekins; top each shell <br />
with bread crumbs, melted margarine and reserved white sauce. Add <br />
pimiento strips for garnish. Bake in preheated 350 F. oven 20 <br />
minutes, or until browned on top.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-78127445137718871302010-04-21T09:28:00.003+07:002010-04-21T09:28:47.878+07:00Crab Gratin6 oz linguine,dry <br />
1/4 lb mushrooms,sliced <br />
1 tablespoon lemon juice <br />
1/4 cup water <br />
3 tablespoon flour <br />
2 cup clam juice2 tablespoon additional lemon juice <br />
1/2 cup white wine <br />
1/4 teaspoon ground coriander <br />
1/4 teaspoon dried tarragon,crumbled <br />
1/4 teaspoon ground black pepper <br />
1/2 teaspoon soy sauce <br />
2 tablespoon heavy cream <br />
1/4 cup chopped parsley <br />
1/2 cup chopped tomatoes <br />
12 oz crabmeat,picked over to remove cart; ilage <br />
1/2 tablespoon plain bread crumbs<br />
<br />
Preheat oven to 375 degrees.Follow package directions to prepare <br />
linguine.Cook just until al dente,still slightly firm. Drain at <br />
once.Cook under cold running water and put aside to drain <br />
thoroughly.Place in a mixing bowl.<br />
<br />
Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon <br />
juice.Add water.Place aluminum foil directly over mushrooms.Cover pot <br />
with a lid.Place on high heat.Cook for about 1 minute just until <br />
steam begins to escape from pot.With a skimmer,transfer mushrooms to <br />
a dish.Reserve juices.There will be about 1/4 cup.<br />
<br />
Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to <br />
make a smooth paste.Stir in remaining clam juice,lemon juice,white <br />
wine and reserved mushroom juice.Season with coriander,tarragon,black <br />
pepper and soy sauce.Place over medium heat and bring liquid to a <br />
simmer,stirring constantly.Cook and stir until mixture thickens,about <br />
3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There <br />
will be about 2 1/2 cups.<br />
<br />
Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half <br />
the sauce over the pasta mixture.Mix well.Scrape into gratin dish and <br />
pat linguine into a smooth layer.Gently, mix remaining sauce with <br />
crabmeat and spoon over the linguine. Sprinkle bread crumbs over <br />
top.Bake for 15 minutes or until thoroughly heated through.If the top <br />
has not browned,slip under the broiler for a brief minute.Serve <br />
directly from gratin dish. Serves 4.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-68599815464110182902010-04-21T09:22:00.001+07:002010-05-04T17:38:52.396+07:00Crab Combination Soup1 oz dried mushrooms <br />
1 boiling water <br />
6 oz fresh or thawed frozen <br />
1 crabmeat <br />
4 oz frozen sea scallops <br />
1/2 cup drained whole or sliced <br />
1 bamboo shoots (1/2 of 8 oz <br />
1 can) <br />
8 green onions <br />
1 teaspoon vegetable oil <br />
1 egg, slightly beaten <br />
6 cup chicken broth <br />
1/2 teaspoon grated pared fresh ginger <br />
1 root <br />
3 tablespoon cornstarch <br />
6 tablespoon water <br />
1 1/2 tablespoon rice wine (or dry sherry) <br />
4 teaspoon soy sauce <br />
2 egg whites<br />
<br />
1. Place mushrooms in bowl and cover with boiling water. Let stand 30 <br />
minutes. Drain. Remove and discard stems. Cut caps into thin slices.<br />
<br />
2. Flake crabmeat. Rinse scallops with water, drain and cut into thin <br />
slices. Cut bamboo shoots into thing strips. Chop green onions.<br />
<br />
3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so <br />
egg completely covers bottom. Cook over medium-high heat until egg <br />
is set. Loosen edges and turn omelet over to cook other side. Removefrom pan, roll up and cut into thing strips.<br />
<br />
4. Pour broth into 3-quart saucepan. Cook over high heat until broth <br />
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, <br />
sliced egg, ginger and pepper. Return soup to boil.<br />
<br />
5. Combine cornstarch, 4 tablespoons of the water, the wine and soy <br />
sauce. <br />
Stir mixture into soup. Return soup to boil.<br />
<br />
6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg <br />
whites slowly into soup while stirring soup vigorously.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-55424322314242133892010-04-21T09:21:00.001+07:002010-04-21T09:21:55.175+07:00Crab Calzone1 pkg hot roll mix <br />
1 1/4 cup hot water <br />
2 tablespoon vegetable oil <br />
1 cup ricotta cheese <br />
1 cup grated mozzarella cheese <br />
8 oz cream cheese; softened <br />
1/2 lb crab meat <br />
4 green onions; chopped <br />
1 garlic clove; minced fine <br />
1 small can chopped olives <br />
1 tablespoon chopped parsley; or... dried parsley<br />
<br />
In large bowl, combine flour mixture and yeast from hot roll mix. <br />
Stir in water and oil until moistened. Turn dough out onto lightly <br />
floured surface. With greased hands, shape into ball and knead dough <br />
3 minutes or until no longer sticky. Divide dough into 10 equal parts <br />
and cover loosely with plastic wrap and cloth towel.<br />
<br />
In medium bowl, combine remaining ingredients and mix well. On lightly <br />
floured surface, roll each ball of dough to an eight inch circle. <br />
Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush <br />
edge with water. Fold dough in half over filling, press edges to seal <br />
and flute decoratively. Place on greased cookie sheet, and brush with <br />
oil. Bake 400 degrees F. for 25-30 minutes, or until brown.<br />
<br />
Variation: Turn the calzone from a main dish to an appetizer by <br />
wrapping 1 tablespoon of the filling in fillo dough wrappers.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-49909810078642568872010-04-21T09:20:00.001+07:002010-04-21T09:20:51.027+07:00Crab Cakes Maryland2 tablespoon chopped fresh parsley <br />
1 teaspoon dry mustard <br />
1 teaspoon worcestershire sauce <br />
1 teaspoon louisiana hot sauce <br />
2 eggs (beaten) <br />
2 tablespoon mayonnaise <br />
1 lb cooked crab (flaked) <br />
1/2 cup cracker crumbs <br />
1 salt & pepper to taste <br />
1 flour for dredging<br />
<br />
Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs, <br />
andmayonnaise together. Add the crab and crumbs, and season with salt and <br />
pepper to taste. Divide the mixture into 8 cakes and dredge in flour. <br />
Thesecan be deep fried at 375 to 380 deg. for 2-3 min. or until golden <br />
brown. Oryou may pan fry them on both sides in butter.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-11382391394033065452010-04-20T12:06:00.001+07:002010-04-20T12:06:50.967+07:00Crab Broccoli Casserole1 each bunch broccoli <br />
2 tablespoon butter <br />
1/2 lb crab meat <br />
1 cup sour cream <br />
1 tablespoon grated lemon peel <br />
2 tablespoon lemon juice <br />
1/4 cup chili sauce (chili salsa) <br />
1 cup cheddar cheese grated <br />
1 each small onion diced <br />
1 dash sea salt <br />
1 dash cayenne<br />
<br />
Saute broccoli in butter until tender; cut into small pieces. Mix <br />
broccoli with crab meat. Add remaining ingredients and stir. Put into <br />
small oiled baking dish. Bake uncovered at 350 degrees for 20 minutes, or <br />
until cheese is melted and top browned. Serves 4.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-49813157342745545672010-04-20T12:05:00.001+07:002010-04-20T12:05:15.133+07:00Crab Bisque2 tablespoon butter <br />
1 teaspoon onion, finely chopped <br />
1 tablespoon parsley, finely chopped1 1/2 cup crabmeat, chopped <br />
2 tablespoon flour <br />
2 cup chicken broth <br />
2 cup cream, light <br />
1 pinch cayenne pepper <br />
1 salt<br />
<br />
In a saucepan, melt the butter. Add the onion and cook slowly until <br />
golden. Add the crabmeat and parsley and cook over low heat stirring <br />
constantly (about 4 minutes). Add the flour, stir to blend and cook <br />
for 3 minutes more. Stir in the chicken broth and simmer gently for <br />
20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne <br />
pepper. Heat & add salt to taste. Makes 5 cups.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-52918171856709222622010-04-20T11:57:00.001+07:002010-04-20T11:57:15.234+07:00Crab & Cheese Stuffed Bread1 16 french bread; halve lengthwise, hollowe <br />
12 oz cheddar cheese; grated <br />
8 oz crab meat; flaked <br />
6 tablespoon chopped green onion <br />
1/4 cup mayonaise <br />
1/8 teaspoon hot sauce<br />
<br />
Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle <br />
cheese over halves of bread. Combine remaining ingredients in a small <br />
bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20 <br />
min. Cut each piece in half and serve hot. VARIATION-Crab melt <br />
sandwich- Use the same crab mixture as last recipe. 2 slices rye <br />
bread per sandwich 2 slices swiss cheese per sandwich Butter one side <br />
of each piece of bread. This will be the outside of the sandwich. On <br />
the unbuttered side place a slice of cheese on each slice of bread. <br />
Top one slice with crabmeat filling. Close to make a sandwich. On a <br />
non-stick pan grill the sandwich butter side to pan. Brown slightly <br />
on each side and cook until cheese is melted. Serve hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-40696178203000337742010-04-20T11:49:00.003+07:002010-04-20T11:49:42.790+07:00Cold Clam Dip10 oz clams <br />
6 oz philadelphia cream cheese <br />
1 teaspoon lemon juice1/2 teaspoon salt <br />
1/8 teaspoon pepper <br />
1 teaspoon worcestershire sauce <br />
1 each garlic clove (pressed) <br />
1 tabassco sauce<br />
<br />
Blen all ingredients together. Let set for 2 hours before serving. <br />
Potato chips and all party crackers are good with this dip.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-80205679773024820252010-04-20T11:49:00.001+07:002010-04-20T11:49:10.886+07:00Cocktail Crab Dip3/4 cup catsup <br />
2 tablespoon prepared horseradish <br />
1/8 teaspoon hot sauce <br />
1/2 cup crabmeat; flaked, or <br />
6 oz crabmeat; flaked, drain well <br />
1 cup cream cheese; softened <br />
3 tablespoon white onion; diced <br />
1/8 teaspoon salt<br />
<br />
Combine the catsup, horseradish and hot sauce. Remove any remaining <br />
filament from the crabmeat. Add the crabmeat to the catsup mixture and <br />
continue to blend. Add all other ingredients and blend till smooth. Serve <br />
at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: <br />
Salty Potato Chips, Potato Skins, Green Bell Peppers, TurnipsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-22085138191020741552010-04-20T11:47:00.001+07:002010-04-20T11:47:42.518+07:00Clams Sailor Style20 medium clams <br />
8 cloves fresh garlic, minced <br />
6 tablespoon olive oil <br />
3 tablespoon chopped parsley <br />
2 tablespoon fine dry bread crumbs <br />
1 salt to taste <br />
1 cup white wine or sherry <br />
1 chile, chopped<br />
<br />
Soak clams in salty water for 5 hours before preparing dish, and <br />
rinse. In a large pan, saute garlic in oil. Add parsley and clams; <br />
cover 5 to 10 minutes to open the clams. Once clams are open, add <br />
bread crumbs, salt, white wine and chile. Move pan back and forth <br />
for about 5 minutes over medium heat until sauce thickens.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-55077031640096532532010-04-20T11:46:00.001+07:002010-04-20T11:46:13.569+07:00Clamato Red Scorpion1 teaspoon tabasco sauce <br />
8 fl oz tequila <br />
1 fl oz rose's lime juice <br />
2 teaspoon worcestershire sauce <br />
32 fl oz clamato juice coctail <br />
1 celery salt<br />
<br />
Rim glass with celery salt. Pour ingredients over ice and stir. Garnish <br />
with a slice of lime.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-30919714349295829622010-04-20T11:45:00.001+07:002010-04-20T11:45:32.669+07:00Clam Savory3 tablespoon butter <br />
1 small onion; finely chopped <br />
1/2 green pepper; seeded, minced <br />
1 can (6.5 oz) chopped clams; drained <br />
1 cup swiss cheese; grated <br />
1 tablespoon worcestershire sauce <br />
1 tablespoon sherry <br />
1/4 teaspoon cayenne pepper <br />
4 slice hot buttered toast<br />
<br />
Melt butter in frying pan. Add onion and green pepper; saute for 3 <br />
minutes.<br />
<br />
Add clams, cheese, tomato paste, Worcestershire sauce, sherry, andcayenne pepper to frying pan. Cook, stirring constantly, until <br />
cheese melts.<br />
<br />
Pile clam mixture on top of each slice of toast, and serve hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-34397402348618311282010-04-20T11:44:00.002+07:002010-04-20T11:44:51.238+07:00Clam Dip1 1/2 sleeves ritz crackers <br />
2 can minced clams with juice from 1 can <br />
1/4 lb melted butter <br />
2 teaspoon garlic powder <br />
2 dill, sprigs, finely chopped<br />
<br />
Recipe by: Little Mom Crush Ritz, and melt butter. Preheat oven to <br />
350F. In baking dish mix crushed Ritz, two cans of clams with juice <br />
from one can. Add garlic powder, melted butter, and dill. Mix well. <br />
Bake for about 30 minutes or until it bubbles. Serve with Ritz <br />
Crackers.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-2021077992085750252010-04-20T11:42:00.000+07:002010-04-20T11:42:08.733+07:00Clam & Potato Casserole1 ingredients: <br />
1 qt. clams, shucked <br />
1/4 cup flour <br />
1 dash pepper <br />
1 1/2 cup clam liquid & milk mixed <br />
1 large onion chopped <br />
1 paprika <br />
1 stick butter or margarine <br />
1 1/2 teaspoon salt <br />
1/4 tablespoon curry powder <br />
6 potatoes, boiled, sliced <br />
4 tablespoon parmesan cheese, gratedDirections: Drain juice from clams and save liquid. Chop clams. Melt <br />
butter. Blend in flour and seasonings. Mix clam juice with milk to <br />
make 1 1/2 cups. Add to flour blend slowly while cooking over low <br />
heat. Stir constantly until mixture is thick and smooth. Add clams. <br />
Place half of potatoes in greased casserole, sprinkle half the onions <br />
over potoatoes and cover with half the sauce. Repeat. Sprinkle with <br />
cheese and paprika. Bake at 350 degrees for 45 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-15744355799546453222010-04-20T11:40:00.000+07:002010-04-20T11:40:19.744+07:00Checkerboard Square Clam Crunch1/4 cup flour; unbleached <br />
1/2 teaspoon baking powder <br />
1/4 teaspoon salt <br />
1/8 teaspoon pepper <br />
1 tablespoon parsley; chopped <br />
6 1/2 oz clams; minced,canned (1 cn) * <br />
1 each egg; beaten <br />
2 cup rice chex <br />
1 oil for frying <br />
1 sour cream<br />
Combine flour, baking powder, salt, <br />
pepper, and parsley. Slowly add liquid from canned <br />
clams until smooth. Add egg and clams. Mix well. Stir <br />
in Rice Checx to coat. Let stand 10 minutes. Heat <br />
oil to 1/8-inch depth in skilled. Drop heaping <br />
tablespoons of clam mixture into hot oil, and pat with <br />
spoon to form 8 3-inch patties. Brown over mediumheat. Turn. Brown. Drain patties on absorbent paper <br />
towels. Serve with sour cream.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-46294501094438151522010-04-20T11:38:00.000+07:002010-04-20T11:38:07.228+07:00Cajun Catfish With Spicy Strawberry Sauce2 lb catfish fillets <br />
1 salt <br />
1 black pepper <br />
2 oz hot pepper sauce <br />
1 1/2 cup strawberry preserves1/2 cup red wine vinegar <br />
1 tablespoon soy sauce <br />
1/4 cup seafood cocktail sauce <br />
1 each clove garlic, minced <br />
2 teaspoon horseradish <br />
3/4 cup cornmeal <br />
3/4 cup flour <br />
1/2 cup safflour oil <br />
1 fresh strawberries, <br />
1 parsley sprigs, optional<br />
<br />
* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. <br />
Place fillets in large shallow dish. Season fish with salt, black pepper <br />
and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, <br />
combine preserves, vinegar, soy sauce, cocktail sauce, garlic and <br />
horseradish; simmer sauce over low heat stirring occasionally, while <br />
preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish <br />
and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy <br />
skillet over medium-high heat; when hot, add catfish and saute' until <br />
browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 <br />
cup sauce on each plate; top with catfish fillets. Garnish with sliced <br />
strawberries and parsley, if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6017044941577282442.post-53841514370670236072010-04-20T09:22:00.000+07:002010-04-20T09:22:09.400+07:00Broiled Flounder4 double filets of flounder <br />
2 eggs, separated <br />
1 pinch salt, pepper, dry mustard <br />
1 cup peanut oil <br />
4 tablespoon pickle relish <br />
1 tablespoon parsley, chopped <br />
1 tablespoon lemon juice <br />
1 dash tobasco<br />
<br />
1) Place the egg yolks in a blender, food processor or deep bowl.<br />
<br />
2) Blend in the salt, pepper and mustard. If blending by hand, use a <br />
small <br />
whisk.<br />
<br />
3) If using the machine, pour the oil through the funnel in a thin, <br />
steady <br />
stream with the machine running. If mixing by hand, add oil a few <br />
drops <br />
at a time, beating well in between each addition.<br />
<br />
4) When half the oil has been added, the rest may be added in a thin <br />
steady stream while beating constantly with a small whisk.<br />
<br />
5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg <br />
whites until stiff but not dry and fold into the mayonnaise created <br />
through step 4.<br />
<br />
6) Broil the fish about 2 inches from the heat source for about 6-10 <br />
minutes, depending on the thickness of the filets.<br />
<br />
7) Spread the sauce over each filet and broil for 3-5 minutes longer,or <br />
until the sauce puffs and browns lightly.Unknownnoreply@blogger.com0