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Category: Vegetables (Page 17 of 39)

Salmon with Avocado Recipe

Ingredients:
1 lb. salmon fillet
1 ripe avocado (peeled)
1 cup warm chicken broth
3 tablespoons sherry wine vinegar
1/2 cup heavy cream
Salt
Pepper


Instructions:

In blender puree all ingredients except salmon.

Slice salmon and pound to flatten. Put salmon in hot pan with no grease. This will cook quickly.

Spread warm avocado mixture on plate. Serve salmon on top.


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Seafood Patties Recipe

Ingredients:
6 ounce can tuna or crab meat, drained
6 ounce frozen salad shrimp, thawed and drained
2 tablespoons celery, minced
2 tablespoons green pepper, minced
1 tablespoon green onion, minced
1 clove garlic, minced
1 egg
1/8 teaspoon Old Bay seasoning or paprika
Pinch cayenne pepper, optional
Dash Tabasco, optional
1 ounce Monterey jack cheese, shredded
1/4 cup crushed pork rinds, 1 ounce
Oil for frying
Butter

Instructions:

Finely mince about 3/4 of the shrimp almost to a paste. Keep the rest whole for texture. If desired, sauté the celery, green pepper, green onion and garlic in a little butter until tender-crisp.

In a medium bowl, combine the seafood and vegetable mixture. Using a fork, stir in the egg until very well incorporated. Stir in all the seasonings, cheese and pork rinds. Mix well until it becomes a thick sort of paste.

Chill at least 30 minutes.

Heat enough oil to at least cover the bottom of a very large nonstick skillet. When the oil is good and hot, spoon in the seafood mixture, dividing into about 6-8 mounds. Using two spoons, gently shape and flatten into patties.

Fry on medium heat until very nicely browned on bottom. Don’t be tempted to flip them until they are well-browned or they may fall apart. They are tender and quite fragile. Flip and brown well on the other side.

You may want to divide the “batter” differently depending on how many servings you want. For 2 or 3 servings, divide into six patties, for 4 servings, make 8 small patties.

Makes 2-4 servings
Can be frozen


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Snow Crab and Avocado Recipe

Ingredients:
1/2 avocado
3 oz. Canadian snow crabmeat
1 1/2 oz. mayonnaise
1/2 rib celery, chopped
2 leaf lettuce
Seasoning to taste

Instructions:

Cut avocado with skin on (must be ripe; if ripe will be black skin and feel like a cooked baked potato). Cut in lengthwise, stick French knife in seed and twist until it comes out. Take 1/2 avocado meat out and cut 1/2 inch cubes.

Mix together crabmeat, chopped celery, salt, pepper, mayonnaise then gently fold in avocado pieces. Place into avocado half. Place leaf lettuce on plate.


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Lemon Sole with Dill Sauce Recipe

Ingredients:
2 lbs. sole
2/3 cup thinly sliced onion
1 1/2 cup sliced fresh mushrooms
1/3 cup chopped tomato
1/4 c. chopped green pepper
1/4 c. chopped parsley
3 tbsp. chopped pimiento
1/2 c. dry white wine
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
Lemon wedges

Instructions:

Preheat oven to 350 degrees.

Arrange onion slices in the bottom of a greased baking dish and place fish on top. Combine remaining vegetables and spread over fish.

Combine wine, lemon juice and seasoning and pour over all. Cover and bake 25 to 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

8 servings.


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Stuffed Maine Lobster Recipe

Ingredients:
6 lobsters-maine (1 1/4 lb.)
1 cup celery, diced
1 cup onion, diced
1 cup scallops, cubed
1 cup bay shrimp, diced
1/2 cup crab meat
4 tablespoon butter
1/4 cup sherry
1 1/4 cup mayonnaise
6 teaspoon pork rinds flour
Salt & ground black pepper

Instructions:

Preheat oven to 350 degrees.

Immerse lobsters in boiling salted water for 5-7 minutes & let cool in the same water.

While they’re cooling, saute celery, onion, scallops, shrimp & crab meat in butter. Season to taste w/ salt & pepper.

Add sherry. Strain mixture to release excess liquid.

While this mixture is draining, if lobsters have cooled sufficiently, place
them belly side up on a cutting board. Cut them down the middle w/ a sharp knife & open them flat, leaving the meat intact.

Remove the stuffing mixture from the strainer to a bowl. Add the mayonnaise & stir gently until well mixed.

Mound filling on each lobster shell. Sprinkle pork rinds over the tops.

Bake 5-7 minutes in preheated oven until golden brown.


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Anchovy Paste Recipe

Ingredients:
18 fresh anchovy fillets
4 Tablespoons olive oil
1 Tablespoons wine vinegar
1 clove garlic
Pepper

Instructions:

First, blend the anchovies in a food processor or blender.

Peel and crush the garlic, then mix with the vinegar and pepper. Next, stir in the oil little by little while whisking the mixture, just like you were making mayonnaise.

When the mixture is blended, add the anchovy.


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Baked Trout in Herbs Recipe

Ingredients:
2 Onion, chopped
2 Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbsp Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbsp Butter, melted
1 Speckled trout, 3-4 lb
3 tbsp Parmesan cheese, grated

Instructions:

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter.

Spread half of mixture in a greased baking dish and add the scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top with remaining vegetable mixture.

Bake 35-45 minutes at 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth.

6 Servings.


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Anchovy Dip for Vegetables Recipe

Ingredients:
8 ounces cream cheese
1/3 tube anchovy paste
1/8 to 1/4 teaspoon tarragon vinegar
3/4 teaspoon minced fresh onion
Dash of Tabasco

Instructions:

Mix together and chill. Top with chopped parsley or paprika.


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Hot Crab Dip Recipe

Ingredients:
8 oz cream cheese
1 pack crab meat
1 teaspoon cream
2 teaspoon onions chopped
1/2 teaspoon horseradish
1/4 teaspoon salt
Pepper

Instructions:

Mix all of the ingredients (not in a blender or food processor).

Put in a baking dish and top with either sliced almonds or paprika.

Bake in a 375 F oven for 15 minutes.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Crab Meat Salad Recipe

Ingredients:
1 lb crab meat, fresh or canned
4 hard cooked eggs
1/2 cup almonds
2 cup heavy cream
1 cup mayonnaise
1 Green pepper
Dash salt
Dash paprika
Lettuce

Instructions:

Pick over the crab meat and discard membranes. Chop egg whites.

Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients.

Whip the cream very stiff, fold into the mayonnaise, add salt and paprika. Add to crab mixture.

Serve on crisp lettuce; garnish with strips of green pepper or pimiento and top with diced egg yolk.


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