As you can see I am a Seahawks fan, and it was a great game, I feel that some of the call where bad and if it weren’t for those we would have had a better chance. Oh well, we can’t cry over spilt milk as the old saying goes. It was a very exciting game, but ……Well, on to another topic. I am back on the wagon again. I have gained back my 30 lbs. that I lost a couple of months ago. I was going to get on a pair of jeans I just wore yesterday and I noticed this huge split down the back. I am glad I have a very long coat that I wear, because no one was able to see it. I thought, I better weight myself and well,( it seemed that I was on the right track), and when I did, I about croaked. Ya, just like a frog! Not like in dying, I try to keep this blog upbeat. So, I am now back on the weight watchers program. Do you ever see yourself doing that? Well, it has been my companion for this many years. You would think that I could stop this up and down weight thing. But, when I see food I go nuts. Well, this little story reminds me of a lot of great seafood recipes, (that is not a play on the prior words), in honor of the Seahawks. One thing, I would like to see if anyone else that read this blog has any great recipes. I would like to hear from you.
In honor of my brother, who moved to Alabama when he was very young, an married a beautiful southern belle, and settled down.
Alabama Shrimp Bake
Ingredients:
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely gound pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced Fresh rosemary sprigs
Directions:
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer the shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.
Serves 6.
Rinse shrimp with cold water; drain well. Layer the shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.
Serves 6.
Louisiana Shrimp Boil
Ingredients:
4 quarts water
2 tablespoons paprika
1 tablespoon crushed red pepper flakes
2 tablespoons Louisiana Hot sauce
1 tablespoon mustard powder
1 teaspoon garlic powder
1/4 cup lemon juice
4 bay leaves
1 pound medium shrimp, peeled
Directions:
*Lemon wedges (for garnish)Peppery Pepper Sauce
In an 8-quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic powder, lemon juice and bay leaves. Bring to a boil; cover and simmer for 15 minutes. Add the shrimp to the pot. Stir, return to a boil, cover and cook for 5 minutes. Drain and garnish with lemon wedges.
Serve with Peppery Pepper Sauce.
In an 8-quart pot, combine the water, paprika, pepper flakes, Louisiana Hot Sauce, mustard, garlic powder, lemon juice and bay leaves. Bring to a boil; cover and simmer for 15 minutes. Add the shrimp to the pot. Stir, return to a boil, cover and cook for 5 minutes. Drain and garnish with lemon wedges.
Serve with Peppery Pepper Sauce.
Ingredients:
* Or you can leave shells on shrimp.
Peppery Pepper Sauce
Peppery Pepper Sauce
1 tablespoon olive oil
1/3 cup chopped onions
1 tablespoon minced chili peppers1 clove garlic, minced3/4 cup chopped pimentos1 teaspoon paprika
1/2 teaspoon Louisiana Hot Sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarse mustard1 teaspoon red wine vinegar
1 tablespoon chopped lemon sections
Directions:
In a small skillet, heat the oil. Add the onions, chili pepper and garlic and sauté over medium heat for 4 to 5 minutes. In a blender, combine the vegetables, roasted red peppers or pimentos, paprika, Louisiana Hot Sauce, Worcestershire sauce, mustard, vinegar and lemons. Purée until smooth. Cover and refrigerate for at least 30 minutes.
Makes 1 cup.
Makes 1 cup.
New England Clambake
Ingredients:
4 small baking potatoes, sweet potatoes or yams
2 dozen clams in the shell (preferably cherrystones)Cold water
4 ears fresh corn
2 (2 1/2 pound) broiler-fryer chickens, quartered
1/2 pound butter or margarine
2 (1 pound) live Maine lobsters
4 small onions, peeledRockweed or cornhusksLemon wedges
Directions:
* NOTE: To prepare lobster before adding to kettle, lay each lobster on wooden board. To sever spinal cord, insert point of knife through back shell where body and tail of lobster come together. Turn lobster over. With sharp knife, split body of lobster down middle, cutting through thin under shell just to back shell and leaving back shell intact. Discard dark intestinal vein running down center of lobster; also discard small sac below head. Crack large claws.
Scrub potatoes. Scrub clam shells under cold running water, using a stiff brush to remove dirt and sand. Place clams in a large bowl; add cold water to cover and let stand 30 minutes. Meanwhile, use scissors to trim off tops of ears of corn. Remove a few outer husks from each ear and reserve. Turn back remaining husks; remove and discard silk. Replace husks as they were. Soak ears and reserved husks in lightly salted water until you are ready to cook the corn.
In a large skillet, sauté chicken, a few pieces at a time, in 2 tablespoons butter. Brown chicken on all sides until golden, adding more butter as needed. This should take about 10 minutes per side. Meanwhile, if you are using lobsters, prepare them as directed in the note below.
Place wire rack in bottom of a very large kettle with tight-fitting lid. Pour in 2 cups cold water. Arrange potatoes and onions on rack; cover with a layer of rockweed or cornhusks. Add corn, more rockweed, and then the chicken and/or lobster. Top with clams; cover with rockweed or any remaining husks. Cover kettle and place over medium heat. Steam for 1 hour and 15 minutes or until potatoes, onions and corn is tender. Remove clams to a large bowl.
Transfer chicken, lobster and vegetables to large platter. Pour broth into 4 (8-ounce) cups or bowls and serve to dip clams in for flavor.
Melt butter for dipping clams and lobster.
Serve with lemon wedges and melted butter.
Makes 4 servings.
Scrub potatoes. Scrub clam shells under cold running water, using a stiff brush to remove dirt and sand. Place clams in a large bowl; add cold water to cover and let stand 30 minutes. Meanwhile, use scissors to trim off tops of ears of corn. Remove a few outer husks from each ear and reserve. Turn back remaining husks; remove and discard silk. Replace husks as they were. Soak ears and reserved husks in lightly salted water until you are ready to cook the corn.
In a large skillet, sauté chicken, a few pieces at a time, in 2 tablespoons butter. Brown chicken on all sides until golden, adding more butter as needed. This should take about 10 minutes per side. Meanwhile, if you are using lobsters, prepare them as directed in the note below.
Place wire rack in bottom of a very large kettle with tight-fitting lid. Pour in 2 cups cold water. Arrange potatoes and onions on rack; cover with a layer of rockweed or cornhusks. Add corn, more rockweed, and then the chicken and/or lobster. Top with clams; cover with rockweed or any remaining husks. Cover kettle and place over medium heat. Steam for 1 hour and 15 minutes or until potatoes, onions and corn is tender. Remove clams to a large bowl.
Transfer chicken, lobster and vegetables to large platter. Pour broth into 4 (8-ounce) cups or bowls and serve to dip clams in for flavor.
Melt butter for dipping clams and lobster.
Serve with lemon wedges and melted butter.
Makes 4 servings.
Perfect Fish and Chips
In England, the city of Bradford, has the BEST fish and chips take away place (apparently in the whole of England!) I cannot for the life of me remember what the name of this place was named, unfortunately, but the Fish and chips are FANTASTIC!
I would like to find the best way of making batters they have so fantastically accomplished in England over the years and the recipe below is pretty close in my opinion. I am definitely making this again, so hope you enjoy it everyone.
1 1/2 pounds sole fillet, skinned
Lemon juice
Salt and white pepper
1/4 cup flourOil for frying Batter
1 1/2 teaspoons active dry yeast
1/2 cup warm water
3/4 cup flour
1 teaspoon oil
3/4 cup beer
1 egg white
Kosher salt
1 pinch granulated sugar
4 large russet potatoes
Directions:
Fish: Wash fish filets in lemon and water.
Season with salt and pepper. Chill while you prepare the batter.
Batter: Sprinkle yeast over warm water. Let stand until dissolved.
Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.
Let the batter stand, covered, in a warm place 30 to 35 minutes, until it has thickened and becomes frothy. Dry fish with paper towels and cut each fillet diagonally in 2 pieces. Slice the potatoes with the skin on. Place in a large bowl with cold water. Heat the oven to warm. Stir together remaining flour, pepper and salt in a plate. Heat the oil. Whip egg white until it forms soft peaks and fold it into the batter. Coat fish with seasoned flour, patting so they are evenly coated. Shake off excess flour. Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter. Carefully lower the piece of fish into the hot oil and deep fry, turning once until golden brown and crisp. Fry 1 or 2 pieces at a time, transferring to paper towels as you go. Keep warm in the oven until all fish is done, or until you finish frying the potatoes. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees F. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt and serve with fish, lemons and tartar sauce immediately. This is definitely an acquired taste, I made these while I was visiting my brother and he wife in Alabama, I tried to make a traditional southern dinner, hush puppies and okra and potatoes. It seemed that I was a hit. My sister-in-lay “the specialist”, liked it.
Season with salt and pepper. Chill while you prepare the batter.
Batter: Sprinkle yeast over warm water. Let stand until dissolved.
Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.
Let the batter stand, covered, in a warm place 30 to 35 minutes, until it has thickened and becomes frothy. Dry fish with paper towels and cut each fillet diagonally in 2 pieces. Slice the potatoes with the skin on. Place in a large bowl with cold water. Heat the oven to warm. Stir together remaining flour, pepper and salt in a plate. Heat the oil. Whip egg white until it forms soft peaks and fold it into the batter. Coat fish with seasoned flour, patting so they are evenly coated. Shake off excess flour. Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter. Carefully lower the piece of fish into the hot oil and deep fry, turning once until golden brown and crisp. Fry 1 or 2 pieces at a time, transferring to paper towels as you go. Keep warm in the oven until all fish is done, or until you finish frying the potatoes. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees F. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt and serve with fish, lemons and tartar sauce immediately. This is definitely an acquired taste, I made these while I was visiting my brother and he wife in Alabama, I tried to make a traditional southern dinner, hush puppies and okra and potatoes. It seemed that I was a hit. My sister-in-lay “the specialist”, liked it.
Tennessee Fried Catfish
6 skinned, pan-dressed catfish or other fish, fresh or frozen
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
2 tablespoons milk
2 cups cornmeal
Thaw frozen fish or purchase fresh my the market. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes depending on the thickness of the fish. Drain on absorbent paper.
Serve immediately on a hot platter, plain or with a sauce.
Serves 6.
Thaw frozen fish or purchase fresh my the market. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes depending on the thickness of the fish. Drain on absorbent paper.
Serve immediately on a hot platter, plain or with a sauce.
Serves 6.
An last but not least.....
Salmon Steaks
1/2 cup unsalted butter, softened
1 teaspoon lime juice
1/4 teaspoon dill weed
1/8 teaspoon pepper
Combine all ingredients until well blended. Place 4 (1-inch thick) salmon steaks on a greased broiler pan. Spread one side of each steak with 2 teaspoons topping. Broil 5 inches away from heat for 5 to 6 minutes or until lightly browned. Turn steaks over and top each steak with 2 lime slices. Continue broiling 5 to 6 minutes or until salmon flakes with fork. To serve, place lime slices beside steak and top each steak with 1 tablespoon topping.
Combine all ingredients until well blended. Place 4 (1-inch thick) salmon steaks on a greased broiler pan. Spread one side of each steak with 2 teaspoons topping. Broil 5 inches away from heat for 5 to 6 minutes or until lightly browned. Turn steaks over and top each steak with 2 lime slices. Continue broiling 5 to 6 minutes or until salmon flakes with fork. To serve, place lime slices beside steak and top each steak with 1 tablespoon topping.
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