Shrimp-and-Cheese Appetizer

1/4 pound unpeeled, medium-size shrimp, cooked
3/4 to 1 cup salsa
2 teaspoons chopped fresh cilantro
1 (8-ounce) package cream cheese, softened
1 green onion, chopped
Tortilla chips

Peel shrimp, and devein, if desired; chop shrimp.

Stir together salsa and cilantro; spoon mixture over cream cheese. Top with shrimp, and sprinkle with green onion. Serve with tortilla chips.

Prep: 15 min.

Note: You may purchase cooked, peeled shrimp from the seafood department of your supermarket.

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Clam Chowder

4-5 dozen live clams
1 onion, diced
1/2 lb salt pork (or bacon)
1 cup whipping cream
1 bunch leeks, finely chopped
3 stalks celery, finely minced
2 carrots, diced
3 large potatoes, diced
1 cup fresh or canned corn kernels
handful of fresh parsley, chopped
pinch of thyme
2 bay leaves
pinch of nutmeg
2 T. flour
2 T. butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 T. Worcestershire sauce
dash of Tabasco

Cut salt pork into 1/2 inch dice. Cut onions into 1/4 inch dice. Brown pork slowly in a cast-iron skillet. Add onions and cook until golden. Wash clams, discarding any that are broken or gaping. Heat them slowly in a pan until they open. Discard any that don’t open. Save juice, after straining to remove any sand. Chop half of the clams coarsely, and leave the other half whole.

Put pork, onions, clam juice and 1 quart boiling water into a big pot. Add leeks, celery, carrots, corn, parsley, thyme, bay leaves, salt, pepper, and a dash of nutmeg. Let come to a vigorous boil.

Reduce to a simmer, and add 1 cup scalded whipping cream and the potatoes. Make a roux by browning 2 tbsp flour in the same amount of butter; make it creamy and smooth by adding broth from the chowder pot. Put all the clams into the pot. Simmer slowly, stirring often, until potatoes are just tender. Stir in the roux. Add Worcestershire sauce and a dash of Tabasco. Serve chowder sizzling hot!

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Smoked Salmon Bisque

Move over lobster bisque. This delicious salmon bisque is the BEST!

1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock or broth
1 quart half & half
1/2 cup sherry
1 T. Worcestershire sauce
2 tsps lemon juice
1 tsp Tabasco sauce
1/2 tsp garlic salt 1/4 tsp ground white pepper
8 oz. Smoked Salmon finely chopped

Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add half & half and next 6 ingredients cooking until warm. Add chopped salmon. You can also top teh bisque with fresh rosemary sprigs.

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Blackened Salmon

Blackened salmon is one of the best ways to eat salmon. This is a very yummy recipe…

2 T. ground paprika
1 T. ground cayenne pepper
1 T. onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melt

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, basil and oregano. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

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Curried Salmon-Rice Loaf

This delicious salmon recipe is a sure crowd pleaser.

1 can (17 1/2 ounce) salmon
1/3 cup chopped green onions
2 tsp curry powder
1 tbs lemon juice
1 tbs cider vinegar
1 tbs chopped or powdered garlic
3 cups cooked rice
Lettuce

Flake salmon. Remove skin and bones. Add salmon, green onions, curry powder, lemon juice, cider vinegar, and garlic to rice. Mix well. Pack into plastic-lined loaf pan and chill several hours in refrigerator. When ready to serve, un-mold onto lettuce–lined platter. Makes 4 servings.

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Fillet of Salmon with Cranberry Compote

8- 4 oz fillets of high quality salmon, skin on
1 T. butter
1 orange, sliced
5 fl oz white wine (One that you would be willing to drink)
3 cloves
1 star anise
1 bay leaf
salt and cracked black pepper
zest and juice of 1 orange

compote ingredients:

8 oz cranberries
2 T. brown sugar
zest and juice of 2 oranges for the glaze
zest and juice of 1 orange

Preheat the oven 375 degrees. Line a shallow dish with buttered foil. Place the salmon portions, skin side down in the dish. Top with orange slices, wine, cloves, star anise, bay leaf and seasoning.

Cover loosely with foil and bake for 20 minutes. The salmon is cooked when the flesh is opaque.

While the salmon is cooking, place all the ingredients for the cranberry compote into a saucepan and cook gently for 10 minutes until the cranberries softened and burst to release their flavor. When the salmon portions are cooked brush with the orange zest and juice glaze.

Serve the salmon, topped with the cranberry compote, alongside new potatoes and green vegetables.

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Coconut Shrimp

24 medium shrimp
3/4 cup flour
1 tsp garlic seasoning
1 large egg, beaten
1/4 tsp white pepper
1/2 cup shredded coconut

Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.

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Stuffed Soft Shelled Crab

1 1/4 cups butter
11 large egg yolks, divided use
1 tablespoon water
2 tablespoons lemon juice
1/3 cup prepared mustard
1/8 teaspoon hot pepper sauce
1/2 cup white wine
1 cup chives, chopped
2 garlic cloves, crushed
1 pound shrimp, peeled
1 pound fresh crab meat
3 cups dry bread crumbs
1/2 pound portabella mushroom, diced
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided use
12 whole soft-shell crabs
3 tablespoons all-purpose flour
2 cups peanut oil

Melt butter over low heat; let stand until the milk solids settle to the bottom. Skim the surface and carefully pour off the clear yellow liquid, leaving the sediment (clarified butter)in the pan. Combine 8 egg yolks and water in the top of a double boiler; beat with a whisk until smooth. Cook over warm water, stirring constantly, until thick. Remove the top of the double boiler and place in cold water. Gradually add the clarified butter, stirring constantly. Stir in lemon juice, prepared mustard, and hot pepper sauce. Heat white wine in a heavy skillet. Add chopped chives, crushed garlic clove, peeled, cleaned shrimp, and 1 pound crab. Cook for 5 minutes, stirring frequently. Remove from the heat and stir in dry bread crumbs, sliced mushrooms, 3 egg yolks, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside. Clean 12 whole crabs by removing the spongy gills that lie under the tapering points on either side of the back shell. Place the crab on its back and remove the small piece at the lower part of the shell the terminates in a point (the apron). Wash well then drain. Divide the crab/shrimp mixture into the cavity of each crab; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour. Fry in peanut oil at 320 degrees for 1 to 2 minutes. Drain on paper towels. Serve with the butter sauce. Makes 12.

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Poached Trout Recipe

3 cups water
1 cup white wine (a wine you would enjoy drinking)
1 celery rib, chopped
1 carrot, peeled, and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 bay leaf
6 peppercorns
1 teaspoon salt
3/4 pound trout fillet
1 lemon, sliced

Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add trout and simmer, partially covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork at the thickest part. Remove fish; set aside and keep warm. Strain poaching liquid and return to pot; bring to boil and reduce by half. Serve fish with reduced poaching liquid and sliced lemon. Makes 3 servings.

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Beer Battered White Fish

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
1 1/2 to 2 pounds firm white fish fillets
Vegetable oil

In a large bowl, mix together flour, salt, baking powder and dill. Add beer, milk, and eggs, mixing well. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes. Heat deep fryer to 375 degrees. Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve. Makes 6 servings.

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