Category: Meat to Eat SEAFOOD

Salmon Mousse

  • 1 can salmon
  • 1 8 oz package cream cheese
  • 3 TBL mayonnaise
  • zest and juice from one lemon
  • 1 small jar lump fish caviar
  • 3 TBL sour cream
  • 1 TBL gelatin
  • 4 TBL chopped parsley
  • salt and pepper to taste
  1. Make sure all bones and skin is absent from salmon
  2. Drain well
  3. Soften cream cheese and mix with mayo, sour cream, lemon and seasonings
  4. Dissolve gelatin in very little cold water
  5. Add a small amount of boiling water and stir until clear
  6. Put all of the above in a blender and blend until smooth and creamy
  7. If too stiff, add a little water or cream, but be careful not to over-blend
  8. Pack salmon mixture in small round bowl which has been oiled or sprayed
  9. Unmold on plate big enough to surround mound with pumpernickel bread or melba rounds
  10. Before serving, spread sides with sour cream and sprinkle with parsley
  11. Spoon chilled caviar on the top

 

Talapia Two Ways

talapiaBAKED or FRIED

Ingredients

  • Talapia, sole or flounder
  • 1 C milk
  • 1 tsp salt
  • 1/2 onion (slivered)
  • 1/4 C AP flour
  • 1 egg (beaten)
  • Panko bread crumbs
  • 1/2 onion (grated)
  • salt, pepper
  • 2 TBL butter

Step by Step

  1. Place fish in a zip lock baggie with 1 C milk mixed with 1 tsp salt and 1/2 onion (slivered)
  2. Let soak two hours
  3. Let drain on a rack two minutes
  4. Dredge in flour, then egg, then bread crumbs

BAKED

  1. Place close together in greased pie pan
  2. Sprinkle with grated onion
  3. Top with salt and pepper
  4. Sprinkle with grated Parmesan cheese
  5. Dot (or drizzle) with 2 TBL butter
  6. Pour 1 tsp cream over top of each fliet
  7. Bake at 450º for 12 minutes

FRIED

  1. In separate small pan braise grated onion with butter
  2. When onion is softened, add cream
  3. Place each filet in hot oil (360º) until browned
  4. Plate fish and top with onion mixture, and sprinkle with Parmesan cheese

 

Miso Glazed Salmon

miso salmon

  • Ramen noodles (without the flavor packet)
    – or Basmati rice
  • 2 TBL Red miso paste
  • 2 TBL Honey or maple syrup
  • 2 TBL Rice wine vinegar
  • 1 TBL Soy
  • 1 TBL Siracha hot sauce
  • 2 TBL Smooth peanut butter
  • Juice and zest from 1 lime
  • 2 C Coleslaw mix (or shred cabbage, carrot, celery, thinly sliced cucumbers)
  • Toasted sesame seeds
  • Scallions (approx 1 inch pieces
  1. Set refrigerated fish out on a plate to start to come up to room temperature
  2. Mix all of the above except for fish, ramen noodles, slaw mix, sesame seeds and scallions
  3. Reserve 1 TBL, then split the remainder in half.
  4. Brush top of salmon generously with HALF of miso mixture about TWO HOURS before cooking (if possible)
  5. Just before cooking, toss other half of the sauce with coleslaw mix
  6. Start small pot of water boiling for ramen noodles
  7. Broil salmon six inches from broiler element for 5-7 minutes.
  8. Turn and broil 3 more minutes
  9. Boil ramen noodles for about 1-2 minutes or until al-dente
  10. Plate noodles, then slaw, then fish
  11. Spread the reserved sauce on top of the fish
  12. Top with sesame seeds and scallions

Somalian Whole Fish

Pescado Frito

So, before I started cooking, I was a webmaster.  After I retired, I did free web sites for marginal businesses.  One of my customers was from Somalia, and he was so appreciative that he and his wife brought us a fish cooked in the traditional way from his village.  Here is the best I was able to recreate his recipe.

One whole fish, such as Cod, Shad, Trout, Bass, Snapper or Breem

TIPS FOR BUYING A WHOLE FISH

Several stalks of lemongrass
One lemon
1 cup chopped fresh coriander leaves and roots
2 TBL sweet chilli sauce
1 TBL AP flour
2 TBL lime juice
1/4 cup red curry paste

  1. Gut the fish
  2. Rinse the fish and cavity, pat dry with paper towel.
  3. Score the fish deeply 5-6 times through the thickest part of the flesh on both sides – but just barely – don’t go too deeply.
  4. Line baking tray with parchment paper
  5. Place a layer of lemongrass on the bottom of your baking dish
  6. Place the fish on next
  7. Stuff the fish with lemongrass
  8. Place lemon slices, rosemary and thyme on the fish
  9. Pour everything else into your food processor and puree.
  10. Pour over fish and massage in well.
  11. Let marinate overnight
  12. Preheat oven to 350º
  13. Place fish onto tray and cook for 20-25 min or until fish flakes easily with a fork.
  14. Remove, cover with foil, rest for 5 min.
  15. Alternately, grill for a total of 12 minutes (6 minutes per side)
  16. Garnish with sliced spring/green onions and chilli slices.
  17. Serve with steamed rice or salad.

Here is a recipe for Huachinago.

 

QT: Quick Taco – Table of Contents

Quick Taco Instructions – To buy your own CLICK HERE.

As seen on tv. Available from …image

Please use the list below to find recipes within the Quick Taco Recipe Guide

Seasonings and Sauces

Taco Seasoning
Fajita Seasoning
Simple Fresh Salsa
Guacamole
Tomatillo Sauce
Salsa Verde
Cilantro Crema

image

Meal Recipes

Ground Beef Tacos – BASIC
Carne Asada Tacos
Pork Carnitas
Chicken Tomatillo
Shredded Chicken
Shrimp Tomatillo
Nacho Tacos
Double Decker Tacos
Chicken Fajitas
Beef Fajitas
Fish Tacos

Turn the baking rack upside down for a serving stand.

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Alternatives and Out of the Box Ideas

Using Canned Biscuits
Breakfast Pockets
Using Crescent Rolls
Not so Sloppy Joes
Cheese-Steak Sandwiches
Double Meat Pizzas

Dessert Creations

Basic Instructions
Banana Split
Tropical Taco Delight
Chocolate Delight
Strawberry Shortcake

Salmon en Crùt

Salmon en Crùt

1/2 pound salmon per person . Skin off
Cut in half length-wise
Puff pastry . One sheet cut in half

1 brick Cream Cheese . Soften
2 cloves grated garlic, salt, pepper
Lemon zest
Spinach . Chopped
. Any favorite herbs
. (eg) parsley, tarragon, chives, dill

Layer puff pastry, salmon, cream, salmon, cream, mixture of sautéed mushrooms and black olives chopped, puff pastry

Seal edges of puff pastry with a little bit of egg wash

Note: Salmon will be high in the middle and low on the ends. Feel free to trim layers and move them from middle to end to create a more uniform loaf. This will also help it cook evenly.

Bake 375° for 20 minutes
Egg wash
Bake another 20 minutes

Serve slices with Caper Berries

Robert@RobertAndrews.NET

Salmon with Mustard Sauce

Salmon with Mustard Sauce

Firm, marbled. Remove fish pun bones, dry

Skin fish with long flexible knife
Lay on table (skin side down) and cut along table

Season fillets with lemon and salt
Brown in sauté skillet in a bit of oil at 350°
About 2 minutes per side. Belly side down first
Look at the cut side of salmon and you should see brown coming up
When it is about one fourth of the way up flip gently to the other side
Cook so that a bit of pink still remains at the center
Remove two plate and set aside

Dump cooking liquid . Do not wipe

Add 4 tablespoons butter and 2 tablespoons lemon juice to hot pan
1 cup white wine
Drizzle EVOO
Dijon mustard
. Taste
Add salt to taste
Drizzle in a bit of cream

Slide salmon back into pan
Baste
Cook 5 minutes UNCOVERED

Robert@RobertAndrews.NET

Pad Thai in Ten Easy Steps

You might have laughed when you read the title of this recipe, but each step is really easy.  This takes some time, but is a perfectly good recipe for beginning chefs.

Read this recipe through, and gather your ingredients.  You want everything to be “mis en place.”  This means, prepare everything before you start, because things move quickly.  See Step 10 for alternative toppings that you should have ready.

INGREDIENTS and STEP BY STEP

Step One:  Spicy Vinegar Dressing

  • 1/3 C white vinegar – heated 30 seconds in microwave
  • 1/2 tsp granulated sugar
  • 1 or 2 serrano peppers – cut into extremely thin rings
  • Combine in a small glass bowl and set aside

Step Two:  Daikon Radish Sticks

  • 1/4 C water – heated 30 seconds in microwave
  • 1 tsp sugar – dissolved in hot water
  • 1/4 tsp salt – dissolved in hot water
  • 1/2 tsp white vinegar
  • Daikon (or regular) radish
    – Cut into flat disks, then cut into thin sticks
  • Combine in a small glass bowl and set aside

Step Three: Tamarind Fish Sauce

  • 1/4 C fish sauce or nam plah – available at most Asian markets
  • 3 TBL sugar
  • 1 TBL soy sauce
  • 1 tsp corn starch
  • 1/4 C tamarind concentrate (be sure to make sure it says “Product of Thailand” or something similar)
  • Zest and juice from one lime
  • Combine in a small glass bowl and set aside

Step Four: Crispy Shrimp

  • Six pieces of shrimp coarsely chopped or halved along the vein
  • Toss with 1/8 tsp sugar and 1/8 tsp coarse sea salt
  • Spread out on a glass plate and microwave for 2 minutes at 50% power
  • Set aside for later use
  • … or just buy and use 2 TBL packaged dried shrimp

Step Five: Cook Rice Noodles

  • Put 8 oz of 1/4 inch rice noodles in a large mixing bowl with 1/2 tsp salt
  • Pour in 6 C boiling hot water (all at once)
  • Toss until all noodles are coated
  • Let rest for 8-10 minutes – tossing occasionally

Step Six: Soften Garlic and Onions

  • Mince garlic and 6 scallions (both green and white)
  • Heat 1 tsp olive oil
  • Lightly cook only until garlic has softened, not browned
  • Set aside for later use

Step Seven: 1 LB Cooked Protein

  • If using whole shrimp, make sure shrimp has been properly deveined
  • If using Tofu, make sure you cook until the edges are slightly crispy
  • If using Pork Loin, trim into thin strips before cooking
  • Toss protein in 1 TBL sugar
  • Cook in 2 TBL sesame oil until browned (all sides)
  • Set aside for later use

Step Eight: Cook eggs and combine with Protein

  • Beat 4 eggs well
  • In the pot just used for your protein, soft scramble the eggs in 2 TBL EVOO – do not overcook
  • Combine eggs with protein
  • Remove from heat and set aside for later use

Step Nine: Combine all Ingredients with Noodles

  • Put noodles into a colander to drain
  • Move noodles to mixing bowl
  • Toss noodles with 1 tsp sesame oil
  • Toss with vinegar mix created in Step 1
  • Toss with radish mix from Step 2
  • Toss with the sauce from Step 3
  • Toss with crispy shrimp from Step 4

Step 10: Plate, Top and Serve

  • Put noodle mixture on a serving plate
  • Top with bean sprouts
  • Top with crushed peanuts
  • Top with scallion mixture Step 6
  • Top with proteins from Steps 7 and 8
  • Top with fresh cilantro

If it still seems too difficult, see PAD THAI IN FIVE STEPS

Doubling the Recipe:

Cook’s Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

Making Your Own Tamarind Sauce

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

 

English Fish and Chips

English Fish and Chips

Thaw frozen fish in ice water brine
– 1 liter water, 2 TBL salt, and 1 TBL sugar

1 egg beaten
3 TBL Carbonated cold water
1/2 C flour
2 TBL Scottish single malt
2 tsp Malt extract
1 tsp salt
1/2 tsp Bicarbonate soda

Slice fish on the bias into small nuggets

For chips, Cut boiled potato to start chip pieces, but tear it so that inside is rougher
Add carrots spears also
Fry at 375°

Fry fish at 340°

Serve with mustard

Recipe gleaned from www.newscancook.com

Robert@RobertAndrews.NET

Salmon Benedict

Chad McDonald from The Provence Restaurant located in The Westin Phoenix

Prepare salmon the day before
Buy fresh salmon and remove fillet
Curing mix is four parts salt, one part cracked pepper and three parts sugar
Spread 1/4 cup curing mix in bottom of a dish
Set salmon on bed
Top with curing mix
Let cure in refrigerator for 24 to 36 hours

Prepare Hollandaise sauce. See recipe this website.

Prepare Eggs
Hard boil at 185° for five minutes
Set aside in cool water

Start small pan of boiling water, and preheat skillet
Toast English muffin face down in hot pan with EVOO
Put egg into boiling water to reheat
Set muffin side and sauté spinach in same pan
Top muffin with sautéed spinach
Thinly slice salmon and place on spinach
Create indentation for poached egg
Drain poached egg and place on Salmon
Top with hollandaise sauce
Sprinkle lightly with pepper or paprika

Grandpa’s Paella

While living in Spain we ate some wonderful paella.  Cynthia, however, does not care for shellfish, so this is a recipe that has been Americanized.

INGREDIENTS

  • 4 chicken thighs
  • 1 C buttermilk
  • 1/4 C EVOO
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 4 Tomatoes
  • Second protein:  pork pieces – alt: rabbit, duck, lobster, buffalo
  • 1 Vidalia onion
  • 2 cloves of garlic
  • 1 red bell
  • 1 green bell
  • 6 mushrooms – pieced
  • 12 black or Kalamata olives
  • 2 jalapeño peppers
  • 1 TBL butter
  • Third Protein:  Fish pieces:  Optionally shrimp, calamari, etc
  • Short grain rice
  • White wine
  • Chicken broth

Step by Step

  1. Marinate 4 thighs overnight in buttermilk, olive oil and Grandpa's Thunder Powder or Arghhh Powder
    Use skin on Bone in chicken thighs
    The next day…
  2. Bring large pan of boiling water up to heat
  3. Also prepare a large bowl of ice water
    Set ice bowl aside for later use
  4. Skin 4 tomatoes
    Put small X on top
    Plunge in boiling water 60 seconds
    Then in ice bath
    Skin should remove easily
    Halve and deseed
    … Or used canned tomato pieces
    Set aside
  5. Preheat a large skillet to about 400° on med high heat.
    Brown chicken thighs skin side down in a bit of olive or canola oil
  6. Add 1/2 lb pork pieces – alt: rabbit, duck, fish, lobster, buffalo
  7. Reduce heat to medium:  About 325°
  8. Dice 1 large white onion
  9. 2 cloves minced garlic
  10. 1 sliced red bell and 1 green bell – cut into strips
  11. Slice jalapeño – remove seeds
  12. Add tomatoes
  13. Sprinkle in salt
  14. Stir in, and simmer 5-8 minutes
  15. New smaller sautee pan on low heat . About 250°
  16. 1 TBL butter
  17. Fish pieces . Or shrimp, calamari, etc
  18. Saffron or colorante . Merest bit
  19. Arboreal rice . Or other short grain – high starch
  20. 1/2 C White wine
  21. Salt, white pepper
  22. Add 3 C HOT chicken stock and simmer 20 minutes
    Add more stock if necessary
  23. Mix rice into pan ingredients, let simmer 30 minutes
  24. Sprinkle over top with green peas and cook 5 more minutes
  25. Add in Chorizo
  26. 18 Bearded Mussels ( tightly closed shells – if shells are opened, discard them )  If a shell is open, tap it with your knife.  It should close meaning that the mussel is still alive – which is what you want.
  27. Cook just till mussels open
  28. Remove any clams or mussels that have not yet opened
  29. Garnish with parsley and lemon wedges
  30. Serve right in the pan

Breaded Fish or Chicken

This is an unusual way to fix breaded fish. For this recipe, let’s assume that you are fixing two pieces of fish or chicken.

He will need two pieces of sponge bread.

Roll them as flat as possible using a rolling pin.
Season your meat however you feel like it.
Butter one side of the bread and place buttered side down over the top of your meat.
Flip over the pair and trim your bread to match the shape of your meat.
Flip back over and butter the top piece of bread.
Heat grill pan up to about 350 to 400°F
Flip the pair over so that buttered site is down.
Cook until bread is browned.
Flip over so that meat side is down.
If you are cooking fish, you only need to cook about 4 to 5 more minutes.
If you are cooking chicken, cook for about another 10 minutes.

Blackend Tuna

1 filet sushi-grade ahi tuna
—————————
2 TBL ginger – chopped
2 TBL green onions – chopped
1 TBL mint
4 cloves garlic
3 TBL lemon juice
1 TBL anchovy paste (or fish sauce)
1/4 CU rice wine vinegar
1/2 CU tamari soy
1/2 CU oil

Instructions
1. Whisk all ingredients together
2. Marinate tuna filet for about three hours in fridger
3. Roll filet in Curry Blackening Spice (see recipe) completely encrusting it
4. Put in very hot pan with a little bit of vegetable oil to sear (about 30 seconds all 6 sides) or 1 minute two sides
5. Pour a bit of olive oil on top as it is cooking
6. Slice in generous slabs, fan on plate and top with Lemon Grass – Yellow Bell Pepper Sauce (see recipe)

Tips: Fish from Alton Brown

1. Lube your fish up then rub with salt and pepper inside and out
2. Wrap VERY tightly in foil and cook at 500 degrees for 30 minutes or (better yet) internal temperature of 120 degrees, but DON’T OVERCOOK
3. Plate on top of bed of fresh parsley and dill, and garnish with lemon slices

Try to hide your fish, layering the ingredients like this:

Parsley
Dill
Onion
Lemon
Fish
Lemon
Onion
Dill
Parsley

 

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