THE RECIPE HUT
SEAFOOD RECIPES
1/2 cup milk.................................................1 t. salt
2 T. melted butter.........................................1/2 t. pepper
4 slices bread, torn into pieces......................2 eggs, separated
3 T. lemon juice...........................................2 small cans tuna/drained/flaked
1/4 onion, chopped......................................paprika
Mix milk, margarine and bread; add lemon juice, onion, salt pepper, egg yolks and tuna. Beat egg whites until stiff; fold into tuna mixture. Pour into greased two-quart casserole; sprinkle with paprika. Bake uncovered in 350 degree oven for one hour. Serves 5.
2 1/2 dozen 2-inch bread slices
----cut from French bread
Canola oil........................................................1 Tbs. chopped pimento
1 C. of cooked lobster......................................1/4 tsp. salt
1/2 C. canned condensed.................................3-4 drops hot pepper sauce
-----cream of mushroom soup.............................1/4 cup buttered beadcrumbs
2 Tbs. dry white wine
Cut 2 1/2 dozen 2-inch bread rounds from thinly sliced bread. Brush lightly with Canola oil. Heat in extremely slow 225-degree oven for 1 1/4 to 1 1/2 hours or till crisp. Shred 1 cup lobster meat, combine with 1/2 cup canned condensed cream of mushroom soup, 2 tablespoons of dry white wine, 1 tablespoon chopped canned pimento, 1/4 teaspoon salt, and a few drops of bottled hot
pepper sauce. Spread mixture on the toasted bread rounds. Sprinkle over the bread round 1/4 cup buttered fine dry breadcrumbs. Place on a cookie sheet and broil for 2 to 3 minutes.
4 tbsp flour ........................................28oz can tomatoes, chopped
4 tbsp oil............................................1 tbsp parsley
1 chicken, cut-up................................16oz pkg frozen okra
2 quarts water.....................................1/4 tsp cayenne pepper
1 quart chicken stock..........................1/4 tsp hot pepper sauce
2 tbsp butter.......................................1 tsp worcestershire sauce
1 celery stalk, chopped......................1 bay leaf
1 large green pepper, chopped...........1 lb shrimp, peeled and deveined
1 large onion, chopped...................1/2 lb bay scallops/sea scallops cut in half
1/2 tsp pepper................................1 lb crabmeat, shredded or chopped
2 garlic cloves, minced
Combine oil and butter in a 3 quart pot. Cook slowly for 1/2 hour, the mixture will turn a deep brown color. Set aside after cooking.
Add water and broth in large pot and bring to a boil. Cook chicken for 1/2 hour; skim off excess fat. Remove chicken from pot. When cool; skin, bone and dice chicken. Discard skin and bones.
Slowly pour chicken broth into roux; stirring well. Melt butter in large pot over medium heat. Add celery, onion, pepper and garlic; cook for 10 minutes. Do not brown. Add chicken broth/roux mixture to vegetables. Stir while bringing to a boil. Add tomatoes, parsley, okra, cayenne pepper, hot pepper sauce, worcestershire sauce and bay leaf. Bring to another boil and reduce to
simmer; cook for 1/2 hour. Add chicken and simmer for 15 minutes. Add shrimp and scallops and cook for 5 minutes. Add crabmeat and cook for 5 more minutes. Remove bay leaf and serve in bowls over cooked rice.
1 lb. Large Shrimp....................................1/4 tsp. dried oregano
3 Tbs. butter...........................................juice of 1/2 a lemon
3 Tbs. olive oil.........................................1/2 C. Parmesan cheese
3 cloves minced garlic.............................5 Tbs. Italian bread crumbs
1/2 tsp. ground white pepper....................1/4 cup parsley
1/2 tsp. red pepper flakes........................1 lb. cooked linguine
1/4 tsp. cayenne pepper
Melt butter with the olive oil in a large broiler safe pan. The pan needs to be large enough to fit the shrimp in a thin layer. Add the garlic. Stir the garlic but be sure not to let it burn. Add the white pepper, red pepper flakes, oregano and cayenne pepper, stir well. Sauté for about 3 minutes then add the shrimp. Toss coating the shrimp with the spiced oil. Add the lemon juice and keep tossing over the heat. Add the parsley, breadcrumbs and Parmesan. Stir to coat
completely. Place the pan under the broiler until cheese looks melted about 1-2 minutes. Serve over the cooked pasta, with additional Parmesan sprinkled over the top.
1 Pound Lump Crab Meat.........................1 tsp. Tarragon vinegar
1/2 tsp. Celery salt..................................1/2 tsp. Paprika
6 Strips crisp bacon................................1 1/2 cups of mayonnaise
1/2 cup chili sauce.................................1/2 tsp. Tabasco sauce
1 Scant tsp. Dry mustard
Divide crab meat into 6 portions and pile into individual ramekins. Heat in 400 oven and top with strips of crisp bacon. Blend together mustard, paprika, celery salt and vinegar, mix well, blend with mayonnaise. Spread the warm crab meat with this sauce and glaze under the broiler.
4 Dozen Raw Oysters..............................5 Ribs Celery (chppped)
4 Large Cloves of Garlic (minced).............3 Tbs. White Worchestershire Sauce
3 Packages chopped frozen spinach.........2 Ounce can Anchovies (mashed)
3 Bunches of Green Onions (chopped).......1 2/3 Cups of bread crumbs
2 Heaping tsp. Anise seed.........................1/2 Pound butter
2 Bunches Flat Parsley (chopped)..............1 Cup Parmesan Cheese (grated)
4 Tbs. Dark Worchestershire Sauce..........Salt, Red & Black Pepper
Thaw spinach and squeeze out excess water with hands. Melt butter and saute celery 5 minutes, add green onions and saute for another 2 minutes, and then add parsley and garlic and cook 2 more minutes. After the greens are wilted, stir in drained spinach. Remove pot from stove and add anchovies, anise seeds, dark and white Worcestershire sauce, seasonings, cheese and bread crumbs. Mix well, place a heaping tablespoon on top of the oyster. Mix should be stiff.
Bake 15 -20 minutes in a 350 oven. 4 servings
4 cups cooked rice.................................2 1/2 cups water
8 tablespoons butter...............................1 teaspoon sugar
1 1/2cup chopped onion........................3/4 teaspoon cornstarch
1 1/2cup chopped celery.......................Salt/pepper/cayenner to taste
1 1/2cup chopped bell pepper................1 lb.peel/devein med.shrimp(raw)
4 cloves garlic, minced............................1 cup green onion, chopped fine
4 tablespoons tomato paste.....................1 cup parsley, chopped fine
Cook rice while making jambalaya (or use leftover rice). Melt butter in heavy 4-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 2 cups of water and sugar. Season with salt, pepper and cayenne. Simmer uncovered 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.
2 pounds ground beef.......................................2 tsp Creole seasoning
1 pound ground pork........................................1/2 cup parsley
1/3 cup cooking oil..........................................1/2 cup green onion tops
2 medium onions............................................1 cup celery
1 1/2cup bell pepper.......................................3 cups cooked rice
2 cups broth..................................................4 TBS of all purpose flour
In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add remaining broth, parsley, onion tops and cook for 5 minutes. Fold cooked rice to meat mixture. Let rest before serving.
1/2 cup butter........................................1/2 lb.fresh small shrimp/peel/devein
1/4 pound hot link sausage/chop...........1 cup cooked rice
1/4 pound chicken gizzards/chop..........1/4 cup parsley, chopped
3 medium eggplants, peeled/chop.........1 tsp. Italian seasoning
3 green bell peppers, seeded/chopped.......Salt to taste
3 medium onions/chop............................1/2 pound crabmeat
2 garlic cloves/minced.................................1/2 -1 cup Italian bread crumbs
1 bunch green onions/chop......................2 to 3 tablespoons butter
1/2 cup celery/chop................................Lemon slices, parsley for garnish
Melt 1/2 cup butter in large saucepan. Add sausage, gizzards and saute until browned, about 5 minutes. Add eggplant, bell pepper, onion, garlic, green onion and celery and continue to cook about 15 more minutes, stir-ring occasionally. Add shrimp, rice, parsley, Italian seasoning and salt, stirring occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat.
Preheat oven to 350 degrees. Add crabmeat to eggplant mixture with enough bread crumbs to absorb remaining butter. Spoon into individual ramekins. Sprinkle with remaining bread crumbs and dot with butter. Bake until tops are browned. Garnish. Serve immediately. Serves 8 to 10.
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