February 3rd, 2012 | by admin
Oyster Dressing Ingredients 6 Tablespoons unsalted butter 1 1/2 cups finely chopped yellow onion 3/4 cup finely chopped green bell pepper 1/2 tsp salt 1/4 tsp cayenne 1 tsp minced garlic 1/2 cup green onions, finely chopped green tops and whites 1/4 cup finely chopped parsley 1/2 cup chicken stock 6 cups stale French bread more »
February 3rd, 2012 | by admin
Papa’s Baked Fish Serves 4-6 Take 1 Fish of Choice (approximately 4-5 pounds) Grouper, Black Drum or Spot Tail are nice choices Clean it, Gut it (split it down the belly) and chose head off or head on Line your pan with a little bit of olive oil or other oil of choice Use 1 more »
February 3rd, 2012 | by admin
Roasted Salmon Stuffed with Spinach, Feta and Ricotta Serves 6 Salmon fillet stuffed with spinach, ricotta and feta cheese and flavored with Dijon mustard, fresh dill and oregano makes for a scrumptious holiday meal and impressive presentation. For seafood lovers, this savory roast promises to be the start of a new holiday tradition. Ingredients more »
February 3rd, 2012 | by admin
Pistachio Crusted Flounder Makes 6 Ingredients For the fish: 1/4 cup olive oil 6 flounder filets 1/2 cup flour 2 eggs, lightly beaten 1 1/2 cups panko crumbs 1 1/2 cups shelled pistachio nuts, coarsely ground 2 tbsp dried parsley 2 tbsp dried minced onion salt and pepper Minneola Beurre Blanc (recipe follows) For the more »
February 3rd, 2012 | by admin
Smoked Mullet Recipe Courtesy of Alton Brown Serves 4 Ingredients 1 cup kosher salt 1/2 cup sugar 1/2 cup dark brown sugar 1 tablespoon crushed black peppercorns 2 large mullet fillets Directions In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the more »
February 3rd, 2012 | by admin
Shrimp Bisque Serves 4 Ingredients 4 tablespoons butter 2 tablespoons chopped celery 2 tablespoons chopped onion 2 tablespoons flour 1 teaspoon salt Pinch of paprika Pinch of pepper 4 cups half-and-half 1 pound jumbo shrimp, peeled, deveined, and chopped Pinch of parsley Directions Heat butter in medium skillet over low heat; add onions and more »
February 3rd, 2012 | by admin
Roasted Salmon with Lemon Dill Sauce Serves 6 Ingredients 1 1/2 pounds salmon fillet, skin removed, cut into 6-ounce portions if desired 1 tablespoon, plus 2 teaspoons freshly squeezed lemon juice Pinch sea salt Freshly ground black pepper 6 ounces plain yogurt (Greek-style yogurt works well) 1/8 cup chopped fresh dill 1 large clove garlic, more »
February 3rd, 2012 | by admin
Shrimp & Crab Stuffed Flounder Serves 8 Ingredients 2 tablespoons butter 1 cup chopped onion 3/4 lb small local shrimp 1 small can (4.5 oz) sliced mushrooms, drained 1/2 pound local crabmeat 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1/3 cup chicken broth 2 tablespoons water 2/3 cup shredded Cheddar cheese more »
February 3rd, 2012 | by admin
Shrimp & Grits Ingredients 1 pound Peeled & Deveined Wild Local Shrimp ½ pound Andouille Sausage – cubed ½ pound pepper bacon – diced (or other favorite bacon) ¼ cup green onion 1 green or red onion for flavor and color ¼ cup self-rising flour (for roux) Self-rising flour for breading shrimp ¼ cup evaporated more »
February 3rd, 2012 | by admin
Red Snapper with Lemon Butter Makes 4 Ingredients 4 fillets red snapper, 5 to 6 oz. each Freshly ground pepper Paprika 2 tbsp. green onions, minced 2 cloves garlic, minced 1/4 c. white cooking wine 2 oz. butter, softened 2 tbsp. parsley, minced 2 tbsp. lemon juice, freshly squeezed 1/2 tsp. thyme Directions Preheat oven more »