Sunday, March 16, 2014
8 (7- to 8-ounce) catfish fillets
3 cups pecans
Salt and pepper to taste
1 cup flour
1 teaspoon paprika
1/2 cup water
Peanut oil for frying
1/2 cup honey
1/4 cup (1/2 stick) butter
1/2 cup chopped fresh parsley
Procedures : Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended.
Coat the fillets with the flour mixture and shake off the excess. Dip in the egg mixture and shake off the excess. Coat with the ground pecans and press lightly to adhere. Pour enough peanut oil into a large skillet to measure 1/4 inch. Pan-fry the fillets in the hot oil for 2 to 3 minutes per side or until the fillets flake easily and are light brown. Drain on paper towels.
Combine the honey and butter in a microwave-safe bowl. Microwave for 1 minute and stir. Drizzle the glaze over the fillets and sprinkle with the parsley.
SERVES: 8 "
4 ounces fresh mushrooms, finely chopped
2 Tablespoons butter
1 pound crab meat, flaked
1/2 cup dry sherry
1 hard-cooked egg, chopped
3 scallions, finely chopped
2 Tablespoons minced fresh parsley
1/2 teaspoon oregano
Salt and pepper to taste
1 cup fresh bread crumbs
1-1/2 cups (about) whipping cream
20 large shrimp, peeled, deveined, butterflied
6 Tablespoons melted butter
1/2 cup freshly grated Parmesan cheese
Procedures : Saute the mushrooms in 2 Tablespoons butter in a skillet until the liquid evaporates. Stir in the crab meat. Add the sherry, egg, scallions, parsley, oregano, salt, pepper and bread crumbs. Steam, covered, for 2 minutes. Remove from heat. Stir in just enough whipping cream to bind the mixture.
Stuff each shrimp with a portion of the crab meat mixture. Arrange the shrimp stuffed side up in a baking dish. Drizzle with 6 Tablespoons butter, sprinkle with the cheese.
Bake at 350 degrees for 15 minutes.
SERVINGS: 4 "
1-1/4 cups olive oil
3/4 cup cider or wine vinegar
2-1/2 Tablespoons capers
1 to 2 Tablespoons chopped fresh parsley
2-1/2 teaspoons celery seeds
1-1/2 teaspoons salt
1/2 teaspoon pepper
Tabasco sauce to taste
3 pounds Louisiana crawfish tails
3 or 4 green onions, chopped
1 small red onion, thinly sliced
Thinly sliced lemons
Procedures : Whisk the olive oil, vinegar, undrained capers, parsley, celery seeds, salt, pepper and Tabasco sauce in a large bowl. Add the crawfish tails, green onions, red onion slices and sliced lemons and mix well. Marinate, covered, in the refrigerator for 1 to 10 hours, stirring occasionally.
Serve as an appetizer with wooden picks, or spoon the crawfish mixture over a bed of shredded lettuce and serve as a salad. Great recipe for leftover crawfish.
SERVES: 6 - 8"
2 pounds mahi mahi fillets 1/2 cup dark rum 1/2 cup fresh lime juice 2 onion, sliced into thin rings 1 lemon, sliced 2 teaspoons dried oregano 4 tablespoons butter ground black pepper to taste
Procedures : Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours. Preheat oven to 325 degrees F (165 degrees C). Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices"
16 large shrimp, peeled and deveined 8 slices bacon barbeque seasoning, to taste
Procedures : Preheat oven to 450 degrees F (230 degrees C). Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack"
2 pounds salmon filets, with skin 2 tablespoons olive oil 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon packed brown sugar 2 cloves garlic, minced 1 pinch ground black pepper 2 tablespoons minced onion 1 tablespoon sesame oil 2 cups long-grain white rice 1 teaspoon dried dill weed 4 cups water
Procedures : Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over"
2 cups cooked lobster meat, about 2 small lobsters 2 tablespoons butter or margarine 1/4 teaspoon salt dash of cayenne pepper 3 tablespoons dry sherry 3 egg yolks, lightly beaten 1 cup half-and-half buttered toast or pastry shells
Procedures : In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4."