Fish Sticks

Posted Thu, 02/05/2009 - 23:23 by CitizenFood

Makes 20 sticks

Ingredients:

1 pound boneless, skinless cod or 1 pound (about 4 fillets) grey sole
2 cups panko (Japanese coarse bread crumbs)
1 cup all-purpose flour
1 orange or lime, zest finely grated
2 teaspoons kosher salt, plus for seasoning
3 large eggs, beaten
Vegetable oil
Salt and pepper
1 lemon, cut into wedges

Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.

Crawfish Pies

Posted Thu, 02/05/2009 - 23:22 by CitizenFood

Ingredients:

1/4 cup butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped green onions
2 tablespoons chopped parsley
2 cloves garlic, minced
1/4 cup all-purpose flour
2cups chicken broth
1/2 cup tomato sauce
Salt and pepper
2 tablespoons cornstarch
2 tablespoons water
1 pound fresh crawfish tails
4 refrigerated pie crust rounds

California Roll Sushi

Posted Thu, 02/05/2009 - 23:20 by CitizenFood

Serves 2

Ingredients:

4 sheets nori (seaweed)
2 cups prepared sushi rice
1 cup grated carrot
1 cup grated cucumber
1 cup imitation crab meat

Lay nori on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center.

Salmon en Croute

Posted Thu, 02/05/2009 - 23:19 by CitizenFood

Serves 4

Ingredients:

4 (6 ounce) skinless salmon fillets
1/2 cup butter, melted
2 tablespoons chopped fresh dill
Salt and pepper
16 sheets frozen phyllo dough (14x9-inch rectangles), thawed

Preheat oven to 375 degrees F.

Brush each salmon fillet with 1 teaspoon of the melted butter, then sprinkle with the dill, salt and pepper.

Glazed Prosciutto-Wrapped Shrimp

Posted Thu, 02/05/2009 - 23:18 by CitizenFood

Serves 4

Ingredients:

1/2 cup mango barbecue sauce
1/2 teaspoon chili powder
8 thin slices prosciutto
24 fresh large shrimp, peeled and deveined

In a small bowl, stir together barbecue sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap one strip prosciutto around each shrimp. Thread shrimp on four long metal skewers, leaving a 1/4-inch space between each piece. Brush shrimp with sauce.

Grilled Clams

Posted Thu, 02/05/2009 - 23:16 by CitizenFood

Serves 4 to 6

Ingredients:

36 small hard-shelled clams, such as littlenecks (about 5 pounds)
12 quarts water
1 cup salt

Scrub clams under cold running water. In a 6- to 8-quart stock pot stir together 4 quarts water and 1/3 cup salt. Add clams; let soak for 15 minutes. Drain, discarding water. Rinse clams. Repeat twice.

Boiled Lobster

Posted Thu, 02/05/2009 - 23:14 by CitizenFood

Serves 2

Ingredients:

8 quarts water
2 teaspoons salt
1 sack seafood boil
2 1- to 1 1/2-pound live lobsters

In a 12-quart kettle bring water, salt and boil pack to a rolling boil. Grasp each lobster just behind the eyes; rinse lobsters under cold running water. Quickly plunge lobsters headfirst into the boiling water. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Drain lobsters and let cool. Remove bands or pegs on large claws.

Shrimp, Broccoli and Sun Dried Tomatoes with Pasta

Posted Thu, 02/05/2009 - 23:12 by CitizenFood

Serves 4

Ingredients:

1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
1 1/2 cups chopped broccoli
1 teaspoon olive oil
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
1/2 cup chicken broth
1/2 cup cream cheese
1/2 teaspoon dried basil
3 cups dry bow tie pasta, cooked
1/4 cup grated Parmesan cheese
2 teaspoons lemon juice
Salt and pepper

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop. Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Creamy Crab Cheesecake

Posted Thu, 02/05/2009 - 23:11 by CitizenFood

Serves 8

Ingredients:

1 cup crushed Ritz crackers
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup sour cream, divided
3 large eggs
2 tablespoons finely chopped onion
1 teaspoon Old Bay seasoning
1/2 teaspoon seasoned pepper blend
1/4 teaspoon garlic powder
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1 1/2 teaspoons hot sauce
1 pound lump crabmeat, picked, rinsed, and drained

Preheat oven to 350 degrees F.

Flounder Baked in Parchment Paper

Posted Thu, 02/05/2009 - 23:10 by CitizenFood

Serves 4

Ingredients:

4 (6-ounce) flounder fillets
Salt and pepper
1 (2-inch) piece peeled fresh ginger, thinly sliced
1 large lemon, thinly sliced
1/2 cup thinly sliced cherry tomatoes
2 rosemary sprigs
1/2 cup thinly sliced green onions

Preheat oven to 425 degrees F.

Cut a (36-inch-long) piece of parchment paper. Fold in half crosswise; open. Place fillets, slightly overlapping, in the center of right half of paper. Sprinkle with salt and pepper. Top evenly with ginger, lemon, tomatoes, rosemary sprigs and onions.

Syndicate content