Crispy Corn-Coated Sand Dabs Recipe
Ingredients:
1/2 c of cornmeal (yellow)
1/2 tsp of salt (fine)
1/4 tsp of pepper (black)
1 c of buttermilk
4 pcs of sand dabs
Oil (Vegetable oil, for deep frying)
Instructions:
Sprinkle salt & pepper on cornmeal. Dip the fish onto buttermilk and coat onto seasoned cornmeal. Heat oil up to 1-1/2 inch on the skillet; cook the fish till golden; turn once to cook the other side.
Garnish parsley sprigs and slices of lemon.
>> Crispy Corn-Coated Sand Dabs Recipe
Salmon Tamales Recipe
Ingredients:
1 medium-sized onion (red); finely-diced
1 & 1/2 c of diced salmon (raw)
2 Tbsps of chopped chiles
1/4 tsp of salt
2 Tbsps of finely-chopped cilantro
1/2 tsp of fresh pepper (ground)
1 & 1/2 c of flour (Masa-Harina)
1/2 tsp of salt
1/2 tsp of ground pepper (black)
1/2 tsp of paprika
1/4 tsp of cayenne-pepper
1/4 tsp of cumin (ground)
3/4 c of warmed water
1 Tbsp of light sourcream
2 Tbsps of oil (corn)
Instructions:
For the filling: You cook the onions in stick-free skillet placed over mid-heat. Cover & heat for 5 mins. You add water as necessary.
You combine the onions w/ salmon, chiles, salt, cilantro & pepper then set mixture aside.
For tamales; You combine flour, salt, pepper, paprika, cumin & cayenne-pepper then blend thoroughly. You mix the oil & water then pour into dry mixture. Blend well ’til smoothened.
You add the sourcream then knead dough. Have it divided into six balls that are 3 oz each. You press every ball between 2 waxpaper sheets to flatten then smoothen dough out onto 7-inch diametered circle.
Have the top waxpaper sheet removed then scoop 1/3 c filling at center part of every circle. Using the bottom-paper, you lift & fold a dough edge over filling’s top.
Do the same for the opposite dough edge then firmly press & seal dough around your filling.
Have tamale pieces rolled in plastic-wrap the twist firmly its ends. You steam your tamales atop boiling-water for about 15 mins. Then bake them at three hundred seventy-five degrees Fahrenheit for 11-13 mins ’til golden-brown.
>> Salmon Tamales Recipe
Red Snapper Veracruz Recipe
Ingredients:
2 lbs of red fish fillers (Snapper)
Pepper
4 Tbsps of veggie oil
Salt
1 onion (medium); sliced thinly into one-half slices
8-9 peppercorns
1 & 1/2 lbs of peeled ripened red tomatoes; chopped finely
1 c of water
2 bayleaves
2 cloves garlic; mashed finely
Instructions:
Have some oil heated in skillet fish-fillets seasoned w/ pepper & salt, turning once. You lay these fillets into oblong-shaped heat-resistant dish then set it aside.
Have 4 Tbsps of oil heated in saucepan ’til hot then saute the onions for 60 secs ’til limp, stir constantly. You add water & tomatoes then season w/ salt.
You add garlic, bayleaves & peppercorns then cook w/ cover over mid-heat for about 5 mins.
You pour the sauce generously over fillets then sprinkle w/ stuffed olives if desired. Have dish sealed in aluminum foil. You heat it quickly in three hundred twenty-five degrees oven then serve.
>> Red Snapper Veracruz Recipe
Crackling Salmon Recipe
Ingredients:
1 can of truffles (black, small); sliced thinly
8 pcs of filets (salmon); skinned
2 tsps of salt (fine)
1 tsp of pepper (freshly ground)
1 tsp of coriander (freshly ground)
8 pcs of rice paper rounds (8 inch)
8 pcs of chives (fresh); trimmed into 4-inches pieces
3 Tbsps of oil (olive oil)
Truffle oil (to taste)
Hennessy cognac
Instructions:
Cut salmon filets horizontally into butterfly. Arrange slices of truffles on the base of halves then replace the tops, covering the truffles. Season salt & pepper then sprinkle coriander and cognac.
Soften the paper rounds with water till pliable. Place one chive along with saved slices of truffles on the center; top them with salmon with rounded-side facing down.
Carefully fold the paper, enclosing the filling, like an envelope. Transfer them on the tray with seam facing down; cover with the plastic wrapper.
Heat 1-1/2 tablespoons oil onto a skillet above medium-high heat. Saute the wrapped salmon with seam facing up, till golden then turn over then reduce the heat into medium. Continue cooking till done. Transfer onto a plate; serve at once.
>> Crackling Salmon Recipe
Sweet Salmon with Ginger and Scallions Recipe
Ingredients:
2 fish fillets (salmon)
2 small scallions; sliced into 2″ strips
1 & 1/2 Tbsps of oil (olive)
1/4 c of ginger; sliced into 1/4″-thick chunks
1/4 c of wine (white)
1/2 c of water
Pepper
1 Tbsp of soysauce
1 tsp of sugar (granulated)
Salt
Ingredients:
Place pan over high-heat then heat the oil. Season fillets w/ pepper & salt. Place them in heated pan w/ skin-side-down. Let it cook over high-heat about 40 secs. Adjust heat into mid-high then cook about 3 more mins.
You turn over the fillets, cook about 2 more mins. You remove them from the pan then set them aside.
Adjust back into high-heat then add scallions & ginger, cooking ’til bit tender. You add the wine & deglaze the pan. Then add sugar, water & soysauce. Boil mixture then you reduce the heat into simmer.
You carefully place the fillets back into the pan & simmer ’til done.
>> Sweet Salmon with Ginger and Scallions Recipe
Oriental Baked Fish Recipe
Ingredients:
1 lb fish; cleaned
1 tsp of oil (sesame)
3 Tbsps of soysauce
1/2 tsp of sugar (granulated)
Pepper
Salt
Sliced gingerroot
Garlic; sliced
Instructions:
Create slits across fish randomly. Have oven preheated to three hundred fifty degrees Fahrenheit. You combine the rest of the ingredients then rub vigorously on the fish.
Place the fish in aluminum-foil then seal. Have them baked for about 25 mins. Remove the wrapper then serve w/ steamed veggies of rice.
>> Oriental Baked Fish Recipe
Crescent Tuna Bake Recipe
Ingredients:
8 pcs of dinner rolls (crescent)
1/2 c of onions; chopped
1 c of cheese; grated
6 oz of tuna (canned); drained
10 oz of canned soup (cream of mushroom)
1 c of milk
Instructions:
Combine onion, cheese, half the soup, and tuna then mix thoroughly. Unroll the dinner rollls and split them apart. Drop 2-3 tablespoonfuls of mixture onto the wide area of the rolls. Roll them up like a “crescent roll”.
Arrange onto baking dish. Combine the rest of soup and milk; pour onto the rolls. Place the dish inside the oven at 345 degrees F and bake for 45-60 mins till bubbling and browned.
>> Crescent Tuna Bake Recipe
Crawfish Boil Recipe
Ingredients:
10 lbs of crawfish (live)
2 pcs of oranges (fresh); cut thickly into rounds
2 pcs of lemons (fresh); cut thickly into rounds
1 pc of garlic cloves (medium); separated then peeled
1/4 c of salt (fine)
2 Tbsps of ground pepper (black)
1 Tbsp of chili powder (homemade)
2 tsps of cayenne pepper
2 pcs of bay leaves
8-12 pcs of small potatoes (New)
4 pcs of corn ears; halved
1 lbs of boiling onions (small)
For Seasoning:
Salt
Freshly ground pepper (black)
Cayenne Pepper
Instructions:
Wash crawfish thoroughly and place them on a pot with water; let it sit, at about half an hour.
Pour 4-5 gallons water on a stockpot then add lemons, oranges, garlic, powdered chili, salt, (black) pepper, cayenne pepper, and (bay) leaves; let it boil then cook spices for 10-15 mins. Add corn, onions, and potatoes; let it boil again then cook for five mins.
Drain soaked crawfish then add onto the cooking stockpot; let it boil again then cook for 10-12 mins. Take out from heat then cover; let mixture steep for ten mins. Drain liquid.
Transfer on a platter. Serve at once with cayenne pepper, salt, and pepper along side. Use them as seasonings; sprinkle onto vegetables and crawfish.
>> Crawfish Boil Recipe