chopped green onion freshly ground pepper Combine all ingredients. Pack into decorative bowl. Cover and chill 2 hours. Serve with crackers.
Fish
Clams Casino
Preheat oven to 450f. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp. butter and saute the garlic and green pepper for 2 – 3 minutes. Add remaining butter, lemon juice, and bread crumbs, mixing thoroughly. Place 1 teas. of mixture on top of each […]
Oysters Philadelphia
Poach oysters in their own liquor for 2 minutes. Sprinkle sherry over oysters. Clean the bottom of the deeper oyster shells and set them on a baking tray covered with rock salt. Saute chopped celery in butter and place 1 teaspoonful in each shell. Place a poached oyster on each bed of celery and cover […]
Smoked Trout With Gribiche Horseradish Sauce
In a bowl combine the oils. In another bowl combine the mustard, shallots, onions, yolk of egg, chopped egg, salt and pepper to taste and vinegar. Blend briskly with a wire whisk. Slowly dribble the combined oils into the bowl to create an emulsion. Add the horseradish, tarragon, parsley. Blend well with a whisk. Serve […]
Khao-tung Hna-tung (crusty Rice With Shrimp D
-DIP- 1 c Raw Shrimp (Ground/Chopped). 3 c Coconut Milk. * 1/2 c Shallots or Onions, Chopped. 2 tb Cilantro Roots & Stem, Mash. 2 tb Garlic, Chopped. 2 tb Tomato Paste. 1/2 c Peanuts, Crushed Fine. 3 tb Fish Sauce. 1/4 c Sugar. Cilantro Leaves, Chopped. Fresh Red Chili Peppers. * 3 cups of […]
Catfish Orleans With Creole Sauce
–CREOLE SAUCE– 1/2 c Salad oil 1 c Celery,sliced 7 c Tomatoes 1 Bay leaf 1/4 ts Thyme 1 c Green bell peppers,cors chop 1/2 ts Hot pepper sauce 1 c Onions,coarsely chopped 1/2 ts Garlic,minced 2 c Tomato puree 1/4 ts Black pepper 1/4 ts Worcestershire sauce 1/4 c Lemon juice 1. Thaw frozen […]
Coctel De Camarones (shrimp Cocktail)
Mix the oil, lime juice, sugar, worcestershire suace, hot pepper sauce, onion, salt and freshly ground pepper together, beating with a fork to mix thoroughly. Toss the shrimp with the sauce and serve cold as a frist course.
Oysters Rockefeller Galatoire
Chop all together very finely and mix melted butter and crumbs to thicken. Put this Oyster Butter Sauce over oysters on half-shell, cover with cheese and bread crumbs, bake in a hot oven until brown. Serve hot.
Chinese Shrimp
1. Boil shrimp in hot water for approximately 8 minutes. 2. Rinse in cold water. Shell and de-vein. 3. In a heat proof bowl, add shrimp, soy sauce, and garlic. Then all remaining ingredients and top with black pepper. 4. Place bowl in steamer and cook for approximately 25 minutes.
Snapper De Vera Cruz
Sprinkle lime juice over fish. In large skillit mix salsa and tomato paste. Place fish in single layer in sauce. Cover and simmer 15-20 minutes. Remove fish. Add olives to sauce and boil 2-3 minutes to thicken. Pour over fish and serve. 151 calories per serving.