Month: September 2011

Categories
Main Dish Pasta Seafood

Crabmeat Alfredo

1/4 cup fresh parsley
1/4 cup roasted red peppers
6 ounces fettuccine (approx. 1/3 box)
2 tablespoons garlic butter
one 8-ounce tub fresh jumbo lump crabmeat
1/4 cup white wine
1 cup heavy whipping cream
3/4 cup shredded Italian cheese blend
1 1/2 teaspoons Montreal steak seasoning
Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.  Wash parsley. Remove and discard stems.  Using food chopper, chop parsley (enough for 1/4 cup). Set aside.
Dice roasted peppers into 1/2-inch pieces; set aside.
Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.
Measure remaining ingredients and place near stove.
Preheat sauté pan on high for 1-2 minutes.  Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.  Add wine and cook for 1 minute.  Add whipping cream and cook for 1 minute.  Remove pasta from heat and drain in colander.  Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.
Categories
Appetizers Main Dish Seafood

Crab, Salmon and Scallop Cakes

[amd-yrecipe-recipe:4]

Categories
Appetizers Main Dish Seafood

Crab Cakes – Rainforest Cafe’

1 tablespoon Worcestershire sauce
1/2 lemon, juiced
3 egg yolks
1/2 teaspoon Coleman’s dry mustard
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pinch Old Bay seasoning
1 pinch salt
3 ounces mayonnaise
1 1/2 cup fresh bread crumbs
1/4 cup fresh parsley, finely chopped
1 pound lump crab meat
Olive oil for sautéing
Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well. Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and sauté in olive oil for 2 to 3 minutes on each side.
4  Servings
Categories
Appetizers Main Dish Seafood

Crab Cakes


1lb Jumbo Lump Crab Meat
1 egg
1 tsp Soy Sauce
1 tsp Worcestershire sauce
1 tbsp Hellman’s Mayo
1 tsp Mustard
1 tsp or to taste Old Bay Seasoning
Cracker Meal
Mix the egg, soy sauce, Worcestershire sauce, mayo,& mustard together in a bowl. Pick thru the crab meat and remove any cartilage or shells (shouldn’t have any using jumbo lump) Add the egg mixture to the crab meat and gently mix, try not to break up the lump crab. Sprinkle the old bay and gently mix into the mixture. Add the cracker meal…a little at a time…until the crab mixture holds together. The amount of cracker meal you use depends on the way you going to prepare the crab cakes. If you’re going to broil the crab cakes, you don’t need as much cracker meal.
Categories
Main Dish

Corn Dogs

2 cups flour
3/4 cup corn meal
1/2 cup sugar1
3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
10 turkey hot dogs
8-10 cups of vegetable oil
5 pairs of chopsticks
Preheat oil in a deep pan or fryer to 375 degrees. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.  Combine the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.  Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered with batter.  Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs.  Makes 10 hot dogs.
10  Servings
Categories
Ham Main Dish

Cola Basted Ham

8 pounds ham, spiral cut
1 (12 oz.) can cola
1 (20 oz.) can pineapple, slices
40 whole cloves
10 maraschino cherries
Lightly oil a shallow roasting pan.  Place ham, cut side down, in pan and let stand at room temperature for 1 hour.  Heat oven to 350 degrees and place rack in lower third.  Pour cola over ham and cover with foil.  Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours.  Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more.  Transfer ham in pan to a wire rack and let stand 10 minutes before carving.
12  Servings
Categories
Appetizers Main Dish Seafood

Coconut Shrimp 2

Pina Colada Dipping Sauce:
1/2 cup sour cream 
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar 
Shrimp:
6-8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons coconut rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut 
On the side:
salsa
Prepare pina colada dipping sauce first by combining all the ingredients.  Cover this and let it chill out in the fridge while you make the shrimp.  
Heat oil to 350 degrees.   
Measure 3/4 cup of flour into a medium bowl.  In another medium bowl mix together the remaining  3/4 cup flour, sugar, and salt.  Stir milk and rum into flour mixture.  Let this batter stand for five minutes.  While the batter rests, combine panko bread crumbs and shredded coconut into a third medium bowl.   
Butterfly cut each shrimp before you start the battering:  Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.   Leave the tail intact.   
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.   .Arrange the shrimp on a plate until all of them are battered.   Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.   Remove shrimp to a rack or paper towels to drain.    
Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.
Categories
Appetizers Main Dish Seafood

Coconut Shrimp

coconut_shrimp

Coconut Shrimp

1 cup beer , flat
1 cup self-rising flour
2 cups coconut flakes, (1 – 7oz. package)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
dash paprika
MARMALADE DIPPING SAUCE
For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl.  Mix well and refrigerate, covered for at least one hour.
Prepare marmalade sauce, refrigerate.
Prepare the shrimp by de-veining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees.  Use enough oil to completely cover the shrimp.  Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before the next step.  Dip one shrimp at a time into the batter, coating generously.  Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown.  You may have to flip the shrimp over halfway through cooking time.  Drain on paper towels briefly before serving.

Serve with marmalade sauce.

coconut_shrimp[amd-yrecipe-recipe:12]

 

Categories
Chicken Main Dish Make Ahead

Citrus Ginger Chicken

Dump Recipe: Dump ingredients in a  large Zip-loc baggie and freeze.  When ready to cook, thaw out then dump it in your baking dish and pop it in the oven or slow cooker.  Doesn’t get any easier than that!

1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Categories
Chicken Main Dish

Citrus Chicken Strips With Puree of Sweet Potatoes and Roasted Garlic

Sweet Potatoes:
3 lg. sweet potatoes
10 cloves garlic
4 whole shallots
1/2 c. buttermilk
1/4 c. olive oil
pinch nutmeg
pinch cinnamon
salt and pepper 
Chicken:
8 chicken breast cutlets
zest and juice of 1 orange
1/4 c. olive oil
salt and pepper 
Directions for Sweet Potatoes:
Peel potatoes and cut into quarters. Toss with rest of ingredients and roast, covered, at 350 degrees for 1 hour. Let cool to room temperature. Puree in batches in a food processor. Put into bowl and serve with grilled citrus chicken. 
Directions for Chicken:
Slice the chicken in strips and marinate with orange zest, orange juice, oil, salt and pepper for 1 hour. Put onto bamboo skewers and grill 4 minutes one each side, brushing with marinade. Arrange on warm platter
 8  Servings