Seafood....and eat it.

[Lady Winter Wolf]

Bay Scallop Chowder

Ingredients:

3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 teaspoon dried thyme
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
1/2 cup white wine
1 egg yolk
1 cup heavy whipping cream


Preparation:

1 In a large pot over high heat, combine the chicken
broth, carrot, celery, onion, potatoes, thyme, parsley, salt
and ground black pepper and bring to a boil. Reduce heat
to medium low and simmer for 10 to 15 minutes. Transfer
mixture to a food processor or blender, puree until smooth and
set aside.
2 In the same pot over medium heat, saute the mushrooms
and scallops in the butter or margarine for 2 to 3
minutes. Add the wine and reserved puree mixture to the pot,
reduce heat to low and allow to simmer.
3 In a separate small bowl, combine the egg yolk and
heavy cream. Mix well and add to the soup. Continue
simmering over low heat, stirring occasionally for 10 to 15 minutes.

[Lady Winter Wolf]

I love fried calamari, and the best I ever had was when I went on vacation to Massachuettes (Gloucester and Salem)......not rubbery, and they served plenty of the best part....the tentacles........YUMMY!!!!!!!!!!!!

Fried Calamari

Whether you call it fried squid or fried calamari, it is wonderful! This simple recipe produces calamari that are, all at once, crispy, tender, and flavorful. As with all fried foods, these are best served hot, and best cooked in a deep fryer.




Ingredients:

1 pound calamari, cleaned bodies and tentacles
oil, canola
1 cup flour, all-purpose
1/8 tsp ground cayenne pepper
salt & pepper

Preparation:

Rinse the squid in a colander and placing them on a dinner plate. Cut the squid bodies into 4 rings using scissors.

Fill the deep fryer to the oil line and heat to 375 F.

In a large bowl, mix the flour with the cayenne pepper and enough salt and pepper for it to taste seasoned. When the oil is almost to temperature, toss about 5 rings and a few tentacles into the flour and stir with a fork. Lift these out and place them in a fine mesh strainer. Shake well over the flour bowl to remove excess flour.

When the oil is ready, use a chinese stirfry strainer to gently lower the squid into the oil. Stir with the strainer and after about 2 minutes when the squid is browned, remove with the strainer to a paper-towel lined plate. Sprinkle with salt and repeat with another batch of squid.

Eat the fried calamari as it is cooked, or it could be kept warm in a 250 degree oven, until ready to serve. Marinara sauce is the best for dipping, but tartar and roostertail sauces will do just fine.

[Lady Winter Wolf]

SEAFOOD LASAGNA - SHRIMP, CRAB AND SCALLOPS IN WHITE SAUCE

A delicious dish that can be prepared ahead.

1 lb shrimp (2 cups) medium size (frozen shrimp, should be thoroughly defrosted and dried off on paper towels before sautéing) - you can also use crab, scallops, etc.
1 garlic clove, minced
3 scallions cut in 1/2 inch pieces (greens included)
2 T parsley, chopped
1 T butter
1 1/2 cups béchamel (when making sauce use only 1 cup milk)
1/4 cup heavy cream
1/2 cup dry white wine
few threads saffron
cayenne pepper, (optional, to taste)
3/4 cup Fontina, provolone and mozzarella cheese mix , shredded
1/2 cup freshly grated pecorino or Parmesan cheese
8 lasagna sheets, cooked 'al dente' (we have not had success with pre-cooked)
salt and ground black pepper


PREHEAT oven to 375 deg. F.

IN a saucepan, melt 1 T of the butter, sauté the garlic until transparent - do not brown or burn.

ADD the shrimp and toss over high heat for 1-2 minutes.

ADD scallions and parsley, stir and continue cooking till shrimp lose their transparency.

REMOVE from heat and set aside.

PREPARE the bechamel using just 1 cup of milk as you will be adding the cream and white wine to it.

WHEN béchamel is ready, stir in the cream, wine, saffron,cayenne and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.

SPREAD about a third of the sauce over the bottom of an 8 x 10 or round pie pan.

SPRINKLE 1/2 the cheese mixture Fontina/mozzarella over the sauce.

SCATTER about half the shellfish evenly over the cheese.

COVER with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna.

COVER with the remaining sauce and Parmesan and a few threads of saffron.

The layers, from the bottom:
Sauce
Cheese
Seafood
Lasagna
Sauce
Cheese
Seafood
Lasagna
Sauce
Parmesan (and some ground black pepper if you wish)

BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don't want the top to burn).

Let stand for about 10 minutes before serving.

Serves 4 - 6

[noddy]

this might be a bit too "nordic crossover" for some, but it's definately one of my favorites.

Herring tartar sauce

1 salted herring fillet (about quarter pound), chopped to fine cubes. "Matjes" seasoned brine is my fav.
1 cup of sour cream (thicker = better)
1 small onion, finely chopped (I hear red shallot works even better - and has nicer color)
(1 teaspoon of grey poupon mustard) OR (juice of ½ lemon)

fresh dill (only the leaves, not the stalks. this is important!
capers (8-12 small ones is enough)

Rinse the herring fillet (or if you can get a lightly salted version, use that) in cold water. It's damn salty, taste it first.
Chop the stuff (never use a machine to do that, it'll ruin every ingredient!), mix the stuff. capers on top Let it season in the fridge (cover it! you don't want everything with a herring smell, and you don't want anything extra with this) for ½-1h.

Boiled spuds on the side (add some dill to the water). Toast works well too.
It's an acquired taste, but I could live on this stuff for weeks inna row.

[Lady Winter Wolf]

Baked Crab Casserole

Ingredients:

8 oz uncooked pasta
½ lb mushrooms-fresh sliced
2 clove garlic-minced
16 oz crab meat- chopped
2 tsp salt
1 ½ cup shredded cheddar
2 large onions chopped
½ cup green pepper chopped
½ cup butter
½ cup sour cream
1 ½ tsp basil

Preparation:

Cook pasta according to directions. Sauté onion, garlic, mushrooms and green pepper in butter until crisp tender. Remove from heat. Drain pasta; add to vegetable mixture. Stir in crab, sour cream, basil and salt. Place mixture in 2 greased 8-inch baking dishes. Sprinkle with cheese. Cover and freeze one dish. Cover and bake the second one for 20 minutes at 350F. Uncover and bake 5 more minutes.

[Iorweth]

Whats the difference between Chowder and Soup?

[Lady Winter Wolf]

Iorweth said:

Whats the difference between Chowder and Soup?

Chowder is usually a thicker consistency and cream or half n' half is the main ingredient for the stock. For example: New England Clam Chowder. I would put bisque in this category also.

Soup is thinner with water as the main ingredient making up the broth.

[Lady Winter Wolf]

Shrimp Primavera


Ingredients:

3 Tbsp olive oil
1 lb Fresh or frozen medium sized shrimp, shelled, deveined
3 small yellow tomatoes, peeled and chopped
1 large red bell pepper, seeded and diced
1 cup mushrooms, sliced
1/4 cup white onion, chopped
3/4 cup water
1/4 tsp each of dried basil, marjoram, parsley and thyme, crushed –or- ½ tsp each of fresh basil, marjoram, parsley and
thyme, finely chopped
1/4 tsp black pepper
2 Tbsp lightly salted butter
1/3 cup tomato paste
1 Tsp minced garlic
1 lb Hot cooked fettuccine, linguini or fusilli
1/3 cup grated parmesan cheese

Preparation:

In sauté pan, or large skillet, heat oil on medium-high heat and sauté shrimp till pink and firm. Remove to warm plate.

In same pan or skillet, combine tomatoes, peppers, mushrooms, onion, water, herbs, black pepper, butter, tomato paste, garlic. Boil gently, uncovered about 20 minutes, stirring occasionally. Add the shrimp, heat through.

Plate up pasta, top with shrimp and vegetable mixture; sprinkle with parmesan.


Serves 4.

[shade]

Mmm does anyone have a recipe for Crab Ragoon? I really like the creamcheese mixture but its the pastry shell Im prolly not gonna be good at making. Can you substitute it for say a premade ......pie shell maybe?

*thinks* Im not much of a cook.

[Lady Winter Wolf]

shade said:

Mmm does anyone have a recipe for Crab Ragoon? I really like the creamcheese mixture but its the pastry shell Im prolly not gonna be good at making. Can you substitute it for say a premade ......pie shell maybe?

*thinks* Im not much of a cook.

You want to use wonton skins which are usually available in asian grocery stores. Up here in PA, I have found them in the gourmet sections of the grocery stores.

If you don't have a wok for frying, you can use a deep fryer, or a deep fry pan. Use peanut oil, as it makes anything deep fried less greasy; it's low in transfats.

Crab Rangoon

Yield: 44 - 48

Filling:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped

1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Peanut oil for deep-frying

Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.

Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.

(To make ahead of time, prepare the filling and stuff the wontons and freeze without deep-frying. When ready to cook, thaw before deep-frying.)

[Lady Winter Wolf]

Red Snapper Francese

Ingredients:

4 red snapper fillets, cleaned and skinless, about 1/4" - 1/2'" in thickness
¼ cup flour
1 egg
2 Tbsp milk
1/8 tsp each sea salt and ground black pepper
pinch ground cayenne pepper
4 Tbsp olive oil
2 Tbsp butter
½ cup fresh lemon juice
1 Tbsp capers



Preparation:

Dredge both sides of the fillets in the flour. In a shallow dish, whisk together the egg, milk, salt and peppers. Dip floured fillets into egg mixture, making sure to coat thoroughly.

In a large skillet, on medium-high heat, heat the oil; brown the fillets on both sides, about 2-3 minutes on each side. Drain on paper towels; remove to serving platter. Add butter, lemon juice and capers to skillet; stir together for about 5 minutes; pour over fillets.

Makes 4 servings.








August 16, 2007

[Antioch]

Thanks LWW...this is actually one of my favorite dishes to order when I go to the local italian restaurant, I just get it in chicken instead of fish. I'll try it out!!!

[Lady Winter Wolf]

antioch said:

Thanks LWW...this is actually one of my favorite dishes to order when I go to the local italian restaurant, I just get it in chicken instead of fish. I'll try it out!!!

You're quite welcome...and yes, chicken is the usual ingredient for this dish, but the snapper is awesome!!!