Recipe Journal
 Seafoods
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Ingredients
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2 pounds Alaska halibut, thawed if necessary
1/2
cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2
cup celery, finely chopped
1/2 cup carrots, finely chopped
6 tablespoons
butter or margarine, divided
3 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
3 tablespoons flour
2 1/2
cups shredded sharp Cheddar cheese
1 tablespoon minced parsley |
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Directions
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- Remove skin and bones from halibut; cut into bite-sized pieces.
- Saut? vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt
and pepper. Simmer covered, 5 minutes. Add milk and heat gently. Combine
remaining 3 tablespoons butter with flour and add to chowder. Cook and stir
until slightly thickened. Add cheese; cook and stir over low heat until cheese
melts. Sprinkle with parsley.
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Ingredients
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1/4 cup lemon juice
2 tablespoons melted margarine
2 tablespoons vegetable oil
2 tablespoons chopped parsley
2
tablespoons sesame seeds
1 tablespoon Tabasco hot sauce
1/2 teaspoon
ground ginger
1/2 teaspoon salt
4 brook trout -- about 1 pound each
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Directions
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In shallow dish, combine lemon juice, margarine, oil,
parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of
fish in several places with tines of fork. Roll fish in juice mixture to coat
inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally.
Remove fish from marinade; reserve marinade. Place fish in hand-held hinged
grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5
minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it
flakes easily with fork. If desired, serve with additional TABASCO sauce.
| Lobster Stuffed Chicken Breasts |
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Ingredients
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2 1.5 lb Fresh Lobsters
4 boneless Chicken Breasts,
skinned and flattened
1/4 cup Scallions, chopped
1 cup Water Chestnuts,
chopped
1/2 cup Broccoli, chopped
1/2 cup Mushrooms, chopped
Bisquick and small amount of milk (for coating)
1 recipe Sauce (see
recipe below) |
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Directions
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Cook and pick your lobsters. Mix the lobster meat,
scallions, chestnuts, broccoli and mushrooms together. Place
in the
middle of a flattened chicken breast and roll up.
Secure with a toothpick.
Mix the Bisquick with the small amount of milk until smooth
and dip
each chicken roll into the batter, coating the roll.
Fry in oil until golden
brown.
Serve topped with 1 recipe of sauce.
Sauce
Ingredients:
1/4 cup Peach or Apricot Preserves
1/2 cup Brown Sugar
2 tablespoons Apple Cider Vinegar
2 tablespoons Soy Sauce
1/2 tsp
Dry Mustard
1/4 tsp Garlic Powder
Combine all ingredients in a
saucepan and cook until smooth.
Serve over the warm chicken rolls.
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Ingredients
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• 6 teaspoons cooking oil
• 1 cup coarsely shredded
zucchini (about 5 ounces)
• 1/4 cup thinly sliced green onions
• 1 egg,
beaten
• 1/2 cup seasoned fine dry bread crumbs
• 1 tablespoon
Dijon-style mustard
• 1/2 teaspoon snipped fresh lemon thyme or snipped
fresh thyme
• 1/8 to 1/4 teaspoon ground red pepper (optional)
•
8-ounces fresh cooked crabmeat,* chopped (1-1/2 cups)
• 2 large red and/or
yellow tomatoes, cut into 1/4-inch-thick slices
• Red and/or yellow cherry
tomatoes (optional)
• 1 large lemon or lime, cut into wedges (optional)
• 1/2 cup dairy sour cream
• 3 tablespoons minced yellow and red
tomatoes
• 1 to 2 tablespoons lemon or lime juice
• 1/8 teaspoon
seasoned salt
• Tomato-Sour Cream Dipping Sauce (optional)(recipe follows)
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Directions
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In a large skillet heat 2 teaspoons of the cooking oil.
Cook and stir the zucchini and green onions about 3 minutes or until vegetables
are just tender and the liquid is evaporated. Cool slightly.
In a large
mixing bowl combine the beaten egg, bread crumbs, Dijon-style mustard, lemon
thyme, and, if desired, red pepper. Add the zucchini mixture and crabmeat; mix
well. Using about 1/4 cup of the mixture for each crab cake, shape into 8
patties, 1/2 inch thick and 2-1/2 inches in diameter. Brush both sides of the
crab cakes lightly with the remaining 4 teaspoons of oil.
Place crab cakes
directly on a lightly oiled, preheated grill rack. Grill crab cakes on an
uncovered grill directly over medium-hot coals for 6 to 8 minutes or until
golden brown, turning once.
To serve, overlap 2 crab cakes on individual
salad plates along with sliced tomatoes. Garnish with cherry tomatoes and lemon
or lime wedges, if desired. Serve with Tomato-Sour Cream Dipping Sauce. Makes 4
side-dish servings (2 crab cakes with 2 tablespoons sauce).
*Note: Purchase
about 1-1/4 pounds crab legs to get 8 ounces crabmeat.
Tomato-Sour Cream
Dipping Sauce: In a small mixing bowl stir together dairy sour cream, minced
yellow and red tomatoes, lemon or lime juice, and seasoned salt. Cover and
chill. Serve with crab cakes. Makes about 3/4 cup.
Make-Ahead Tip: Prepare
Tomato-Sour Cream Dipping Sauce; cover and chill up to 4 hours
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