Seared Scallops with Saffron Rice
1 pound sea
scallops rinsed and dryed on paper towls salt and pepper 1/3 cup olive oil sliced lemons
Saffron Rice: 1
cup long grain rice 1/3 cup chopped tomatoes generous pinch of saffron 1/2 onion finely chopped 1/2 sweet red
pepper chopped salt and pepper 1 3/4 cups chicken stock 1/4 cup dry white wine handful of chopped parsley
For
rice, saute onion and peppers in olive oil until soft, add saffron, tomato, salt and pepper and continue to cook for another
couple of minutes. Add the rice and coat with the oil. Add the wine and stock bring to a boil, cover and simmer for about
15 minutes or until the liquid is absorbed. Turn off the heat and let stand while the scallops are prepared. For the scallops,
heat the oil in a skillet until very hot. Salt and pepper the scallops and add to the pan. Let them sear on both sides for
about 2 to 3 minutes. Do not try to turn the scallops before a couple of minutes or they will stick. The trick here is to
caramelize the sugars over high heat which will release them from the pan. To serve, place rice and scallops on a platter
and sprinkle both with parsley and squeeze some lemon juice over the scallops.
Cajun Bass
2 pounds bass fillets 1/4 cup
melted butter salt and pepper to taste 1/2 teaspoon Cajun spice 1/4 teaspoon onion salt 1/4 teaspoon paprika 1/4
teaspoon garlic salt
Preheat barbecue grill or prepare open fire. Lay fillets flat on aluminum foil. Do not overlap.
Baste fillets with butter. Sprinkle remaining ingredients evenly over fillets. Wrap heavy duty aluminum foil around fillets,
making a sealed cooking bag. Make sure to seal tightly so no steam escapes. Place bag on grill and cook for 7 to 10 minutes.
Do not flip. Use caution when opening foil.
Hunan Spicy Shrimp
3 to 4 cups peanut oil 1
1/2 pounds shrimp; shelled, deveined, tails on, washed, dried, refrigerate for at least 4 hours 1/2 cup onions diced into
1/4 inch pieces 2 tablespoons finely chopped fresh ginger 1 garlic clove minced
For a sauce, combine in a bowl
and mix well: 1 1/2 tablespoons oyster sauce 3 teaspoons sugar 4 tablespoons tomato catsup 1/2 teaspoon salt pinch
of white pepper 2 teaspoons Hunan pepper; the soaked pepper flakes at the bottom of the hot oil; substitute 2 teaspoons
chili paste, sambal ooleck, or 1 heaping teaspoon crushed red pepper flakes plus 1 teaspoon red chile oil 1 teaspoon sesame
oil
Pour peanut oil into a wok and heat to 375F. Oil blanch the shrimp for 45 seconds to 1 minute, until shrimp begin
to turn pink and to curl. Remove; set aside. Remove oil from wok, then replace 2 tablespoons oil. Heat oil until white smoke
appears. Add onions, ginger, and garlic, and stir fry until onions soften, about 2 minutes. Add shrimp and toss together thoroughly.
Stir sauce and pour into the wok. Stir together until shrimp are well coated. Add sesame oil, turn off heat, and stir well.
Remove from wok and serve immediately.
Imperial Crab
2 pounds Maryland back fin crabmeat 1/2
cup mayonnaise 2 teaspoons chopped pimento 2 teaspoons whole capers 1 teaspoon Worcestershire sauce 1 teaspoon
salt 6 drops liquid hot pepper sauce 8 aluminum or ceramic scallop shaped baking shells 8 tablespoons mayonnaise paprika
for garnish
Remove all cartilage from crabmeat. Place crabmeat in a large bowl. Mix mayonnaise, pimento, capers, Worcestershire
sauce, salt and liquid hot pepper sauce together and blend well. Pour over crabmeat and toss lightly. Divide crabmeat between
eight scallop shells and top each shell with one tablespoon mayonnaise. Sprinkle with paprika. Place shells on cookie sheet
or shallow baking pan and bake for 20 minutes in 375F oven. Serve at once. Makes 8 servings.
Manhattan Clam Chowder
3 dozen clams 1/4
pound thick cut bacon, diced 1 onion, diced 2 potatoes, peeled and diced 28 ounce can peeled plum tomatoes, chopped,
with their juice 1/2 teaspoon thyme leaves salt and freshly ground pepper chopped fresh parsley and thyme sprigs
for garnish
Shuck the clams. Measure the juice, and add enough water to make 2 1/2 cups. Roughly chop the clams. Cook
the bacon in a large heavy pan until crispy. Drain on paper towels. Add the the onion and potatoes to the fat in the pan and
cook for 5 minutes. Add the clam juice, tomatoes, and thyme, and salt and pepper to taste. Simmer for 20 minutes. Add the
clams and simmer gently for 5 minutes. Serve hot, sprinkled with the bacon and garnished with parsley and thyme. Serves 4.
Spicy Baked Shrimp
1/2 cup nut oil 2 cloves
garlic, minced 2 tablespoons Cajun seasoning, or Creole seasoning 2 tablespoons fresh lemon juice 1 tablespoon honey 1
tablespoon soy sauce 1 pound large shrimp, shelled and deveined lemon wedges, for garnish French bread, thinly sliced
In
a 13 x 9 inch baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat.
Refrigerate at least 1 hour. Preheat oven to 450F. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with
lemon wedges and serve with French bread.
Spicy Crab Soup
1 quart water 3 chicken
parts, neck or wing 3 pounds canned tomatoes, quartered 8 ounces frozen corn, thawed 1 cup frozen peas, thawed 1
cup potatoes, diced 3/4 cups celery, chopped 3/4 cup onion, diced 3/4 tablespoon seafood seasoning 1 teaspoon
salt 1/4 teaspoon lemon pepper 1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed, regular or claw meat
Place
water and chicken in a 6 quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings
and simmer, covered, over medium low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and
simmer for 15 more minutes, or until hot. If a milder soup is desired, decrease amount of seafood seasoning to 1 1/2 teaspoons.
Yield: 8 servings.
Hush Puppies
2 cups sifted fine, stone or water
ground white corn meal 1 tablespoon sugar 3/4 tablespoon baking soda 2 teaspoons salt 1 tablespoon minced yellow
onion 1 egg 1 cup buttermilk 4 to 5 tablespoons cold water
Stir corn meal, sugar, soda and salt together.
Place onion in a small bowl. Add egg, buttermilk and beat until frothy. Pour all at once into the meal and stir lightly to
mix. Add just enough of the cold water to make dough a good dropping. Fry in a deep fat fryer for about 2 minutes or until
evenly browned. Makes about 2 dozen.
Cocktail Sauce*
1 cup ketchup 2 tablespoons
prepared horseradish 1/2 teaspoon Tabasco sauce 1 tablespoon fresh lemon juice
In a small bowl, stir together all the ingredients. Cover and chill until ready to serve. Makes 1 cup.
Tartar Sauce
1 cup Mayonnaise 1/4 cup chopped
onion 1/4 cup dill pickle relish
Mix all together and refrigerate.
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