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
Puttin’ on the Ritz Scallops Recipe
Ingredients:
1 lb bay-scallops
3/4 tsp of garlic seasoning
1/4 lb of crackers (Ritz)
3/4 tsp of oregano
A can of cream-of-mushroom soup
3/4 tsp of thyme
Paprika
2/3 c of milk
Instructions:
Have oven preheated to three hundred seventy-five degrees Fahrenheit.
Mix milk & soup in 9″ rounded dish then set it aside.
You break one-third of crackers then add 1/3 spices. Have on-half of scallops coated w/ prepared mixture then transfer into dish w/ soup-mixture. Do the seam for the rest of scallops.
Have the rest of crackers broken finely into pieces the mix w/ rest of spices. You sprinkle this mixture over scallops & then sprinkle w/ paprika.
Have dish baked for 30-35 mins then serve w/ rice.
>> Puttin’ on the Ritz Scallops Recipe
Creamy Ginger Shrimp Recipe
Ingredients:
2 lbs of shrimp (medium); shelled
3/4 c of cream (whipping)
1 pc of lemon
1/2 tsp of ginger (ground)
1 tsp of onion (powder)
1 Tbsp of soy sauce
1/3 c of butter (unsalted)
1/2 tsp of garlic (powder)
2 tsps of cornstarch
Instructions:
Melt the butter on a skillet then stir-fry the shrimp till almost cooked. Squeeze over the lemon then sprinkle powdered onion, powdered garlic, and ginger; continue cooking till done. Take out the shrimp then add the (soy) sauce onto drippings.
Combine cornstarch and half of cream inside a bowl; mix thoroughly and set on the side. Pour the rest of cream onto the skillet; cook till bubbling.
Add the cream/cornstarch mixture; stir thoroughly till thick then add the shrimps. Cook till shrimps are heated through.
Serve at once with warm (cooked) rice.
>> Creamy Ginger Shrimp Recipe
Tropical Shrimp Paella Recipe
Ingredients:
1 & 1/2 c of onions (yellow); diced into 1/4 inch
4 Tbsps of oil (olive)
1/2 lb of sausage (smoked); sliced into 1/4 inch rounds
1 c of pepper (red); diced into 1/4 inch
1/2 pineapples (fresh); diced into 1/2 inch
1 tsp of fresh leaves of thyme
1/2 tsp of turmeric
1 tsp of coarse salt
1 diced mango; 1/2 inch each
1 diced papaya; 1/2 inch each
1 sliced starfruit; 1/4 inch each
1 c of Arborio
2 & 1/2 c of chicken stock
1 Tbsp of garlic; minced
2 Tbsps of rum
2 & 1/2 lbs of prawns
Instructions:
Have the prawns marinated in oil then season w/ crushed pepper & coarse salt.
Pour 1/2 oil into saucepan placed over mid-high heat then cook your onions ’til translucent. You add the rice, salt, turmeric & thyme, stirring well.
Pour over the stock, stirring once then adjust on low-heat for 20 mins “til everything is firm & crisp.
In another saucepan, heat garlic w/ rest of oil the add diced peppers. Thrown fruits in, prawns & sausage, sauteing for 60 secs. Add rum then cook 1 more min to have alcohol burned.
Add rice in, tossing carefully ’til thoroughly mixed, adding more chicken stock as needed.
You mound your paella on plate. Have it garnished w/ 2 pineapples spears, chives & starfruit slices as you please.
>> Tropical Shrimp Paella Recipe
Escalloped Oysters Recipe
Ingredients:
1 c of margarine
1 c of flour
1/2 tsp of salt
1-1/2 tsps of paprika
1/4 tsp of pepper (black)
1/16 tsp of pepper (cayenne)
2 pcs of onions (medium); chopped coarsely
1 pc of bell pepper (green); chopped coarsely
1/2 pc of garlic clove; chopped finely
1 Tbsp of juice (lemon)
1 Tbsp of Worcestershire
4 c of oysters; save the liquid
1/4 c of cracker crumbs
Instructions:
Melt the margarine on a pan then add flour; whisk thoroughly till smooth. Place pan above gentle heat till slightly browned.
Add the paprika, cayenne, salt, and pepper. Take out from the heat then add pepper, garlic, and onions; cook gently for five mins, while constantly stirring.
Take out from the heat once more then add Worcestershire, (lemon) juice, and oysters with the liquid; mix thoroughly. Pour onto a 13×9-inch baking glass dish and sprinkle crumbs on top. Bake (400 degrees F) for half an hour.
>> Escalloped Oysters Recipe
Pecan-Crusted Crab Cakes with Sweet Pepper Sauce Recipe
Ingredients:
1/3 c of halved pecans
2 Tbsps of mayonnaise
A slice of firm-textured bread (white); torn
2 Tbsps juice of lemon
1 eggyolk
1 tsp Dijon-style mustard
1 Tbsp of chives; minced
4 oz of lump crabmeat
1 & 1/2 Tbsps of butter
1 red bellpepper (large); chopped coarsely
1 Tbsp vinegar (balsamic) plus 1 tsp
1 Tbsp of oil (olive)
Cayenne pepper
Salt
Instructions:
Place bread pieces & pecans in blender then pulse ’til bread gets crumbly & pecan halves are chopped finely.
Combine eggyolk, mustard, juice & mayonnaise in bowl, blending well. You add chives & crabmeat then stir to thoroughly mix then break up lumps. Add 6 Tbsps bread-pecan crumbs.
You place the rest of the crumbs in a platter. Shape crab-mixture into four cakes, 2-inch diametered each. You dredge the crab-cakes into crumbs, gently pressing for mixture to adhere.
Have butter melted in skillet placed over mid-heat. You add the crab-cakes then cover the pan. Saute cakes for 5 miins ’til heated through & browned nicely, tun once.
You spoon pepper-sauce into 2 serving platters then place two crab-cakes in every plate. You garnish it w. lemon slices & chives.
For your Pepper-sauce: Place 1/4 c water & 1 Tbsp vinegar in saucepan then cook w/ cover over mid-heat for 20 mins. Slightly cool then you puree the pepper & extra liquid ’til smoothened. Add cayenne, salt & vinegar as necessary.
>> Pecan-Crusted Crab Cakes with Sweet Pepper Sauce Recipe
Alabama Shrimp Bake Recipe
Ingredients:
Rosemary sprigs (fresh)
1 pc of onion (medium); sliced thinly
2 pcs of lemons; sliced thinly
2.5 lbs of shrimp (large); with shells on
3 cloves of garlic; diced
1 Tbsp of hot chili sauce
1/8 tsp of grounded pepper (red)
1 tsp of rosemary (dried)
1 Tbsp of freshly cracked pepper (black)
1 Tbsp of salt
3/4 c of Worcestershire sauce
3/4 c of lime juice
1 c of butter; heated to melt
Instructions:
Mix together butter, lime juice, Worcestershire, salt, freshly cracked black pepper and dried rosemary. Set marinade aside. Clean the shrimps with tap water. Drain them well.
Inside a baking pan, place the shrimps at the bottom, then the lemon, then the onion. Decant the marinade over the shrimp preparation then bake without cover for twenty minutes (400 degrees F), ’till shrimps are pink in color.
Remember to check back every five minutes to pour marinade over shrimps while baking commences.
Sprinkle with rosemary before serving.
>> Alabama Shrimp Bake Recipe