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Showing posts with label Fish and Seafood. Show all posts
Showing posts with label Fish and Seafood. Show all posts

Tuesday, February 16, 2010

Olympics Seafood Dish: Pan Roasted Black Cod, Sunchokes, Lentils and Mushrooms

From Denny: This recipe looks divine and so simple too! Now that's a win-win in anybody's book. The Vancouver Winter Olympics recipes are great fun to explore and this one comes from the restaurant at Grouse Mountain Resort.

Food Network's chef Giada De Laurentiis assists the executive chef at the resort, Dino Gazzola, in showing us how to make his signature dish. He is so laid back and easy to follow. Basically, this is a simply prepared fish with braised lentils, oyster mushrooms and sunchoke puree.

Recipes Featured:

Pan Roasted Black Cod
Sunchoke Puree
King Oyster Mushrooms
Braised Beluga Lentils



*** Black cod fish is also known as Sable fish in Canada, even though it is not part of the cod family of fish. Sunchokes are also known as Jerusalem artichokes.


Visit msnbc.com for breaking news, world news, and news about the economy




Pan Roasted Black Cod

From
: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 2 x 5 oz. skin on, black cod filets
• 2 oz. olive oil
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Season black cod filets with salt and pepper. Carefully lay the black cod into the skillet skin side down. After 3-4 minutes, flip and cook an additional 3-4 minutes.

To assemble: Spoon sunchoke puree and spread evenly in a circle onto desired plate. Top with oyster mushrooms. Place black cod on mushrooms and sauce with braised lentils.



Sunchoke Puree

From:
Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 7 oz. peeled sunchokes, cut in half
• 9 oz. chicken stock
• 4 oz. cream,
• Sea salt
• White ground pepper

DIRECTIONS

Simmer sunchokes and chicken stock over medium heat until tender. Add cream and simmer an additional 5 minutes. Remove from heat and puree until smooth in a blender. Season and keep warm.



King oyster mushrooms

From:
Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 2 large king oyster mushrooms, bases trimmed to remove tough ends
• 2.5 oz. duck fat
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Slice mushrooms lengthwise 1/4 inch thick. In a heavy bottom skillet, heat duck fat over medium high heat until melted. Add mushrooms and turn and cook until golden brown. Transfer to paper towel and keep warm.



Braised beluga lentils

From:
Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 7 oz. beluga lentils
• 1 oz. finely diced carrot
• 1 oz. finely diced white onion
• 1 oz. finely diced celery
• 1 oz. finely diced leek, white only
• 2.5 oz. duck fat
• 4 oz. red wine
• 7 oz. veal demi
• 1 bay leaf
• 1 sprig fresh thyme
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Cover lentils with abundant cold water in a heavy-bottomed pot. Bring to a simmer and cook until tender. Remove from heat, strain and rinse under cold water to cool.

Heat duck fat in a heavy-bottomed pot, over medium heat, until melted. Add vegetables and sauté until soft. Add lentils, veal demi, red wine, thyme and bay leaf. Simmer together until liquid has reduced by 1/4. Keep warm.


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Friday, February 12, 2010

Try Vancouver Olympics Food at Home

From Denny: The eyes of the world are on Vancouver for the Winter Olympics. The first thing people ask, "So, what do you eat there?" Here are a couple of traditional gourmet recipes from Chef Daniel Boulud of DB Bistro Moderne in Vancouver, British Columbia, Canada.

The Today Show did not provide photos or a video. I did find similar versions of these dishes over at flickr so you can get a good idea of them. I love scallops and these huge darlings look simply divine! I wonder if Whole Foods carries them?

Recipes Featured:

Cornmeal-crusted Qualicum Bay Scallops
Traditional dish: Choucroute





Another version of pan seared Qualicum Bay scallops over lentils by Totoro Expy @ flickr


Cornmeal-crusted Qualicum Bay scallops with apple truffle coleslaw, brisket, parsnip puree, scallop jus

From:
Chef Daniel Boulud

Serves: 6

INGREDIENTS

For the cornmeal-crusted scallops:

• 9 Qualicum Bay scallops, muscles removed, scallops cut out with a 2-inch ring mold, then cut in half horizontally (reserve muscles and scrap)
• 1/4 cup cornmeal
• 1 teaspoon salt
• 1 tablespoon olive oil

For the parsnip puree:

• 2 large parsnips
• 1 tablespoon butter
• 1/2 cup heavy cream
• 1/2 cup water
• Salt and pepper

For the truffle-barbecue-sauce-glazed brisket (makes extra sauce):

• 1 onion, sliced
• 1 Granny Smith apple, core removed, sliced
• 1 roma tomato, sliced
• 2 tablespoons tomato paste
• 1/2 cup plus 2 tablespoons apple cider vinegar
• 1/4 cup calvados
• 2 cups apple juice
• 4 tablespoons molasses
• 5 tablespoons maple syrup
• Truffle oil, to taste
• Salt and ground pepper
• 1/2 pound brisket, cut into 1-by-2-centimeter pieces

For the apple truffle coleslaw:

• 1 whole white cabbage, core removed, thinly sliced
• 1 tablespoon salt
• 2 tablespoons unsweetened apple cider vinegar
• 1 Granny Smith apple, cored and cut into matchsticks
• 1 small carrot, peeled and cut into matchsticks
• 2 tablespoons mayonnaise
• 1 tablespoon chopped parsley
• 1 tablespoon chopped black truffle
• Truffle oil, to taste

For the apple beignet:

• 3 Granny Smith apples
• Tempura flour, as needed
• Soda water, as needed

For the scallop jus:

• 1 tablespoon cooking oil
• Muscles and trim from scallops
• 1 shallot, sliced
• 2 sprigs thyme
• Sachet (4 black peppercorns, 4 coriander seeds, 1 clove garlic and 1 bay leaf tied in cheesecloth)
• 3 tablespoons white wine vinegar
• 2 cups chicken stock that has been reduced from 4 cups

For the garnish:

• 18 slices fresh black truffle
• Parsley chips

DIRECTIONS

To prepare the cornmeal-crusted scallops:

Remove muscles from the scallops and reserve. Using a 2-inch diameter ring mold, cut out scallops to make perfect round shape; reserve scraps. Cut scallops in half horizontally to make 18 pieces. Combine cornmeal and salt in a small bowl and when ready to sear the scallops, dip one side into the cornmeal. Heat a medium sauté pan over high heat with olive oil and sear the scallops on cornmeal-crusted side for 1 minute. Flip, sear second side for about 15 seconds, and then serve.

To prepare the parsnip puree:

Heat butter in a medium saucepot over medium-low heat. Add parsnips, a sprinkle of salt and pepper and cook, stirring until tender, about 10 minutes. Add cream and water, and simmer for 10 minutes, or until very soft. Transfer to a blender and puree, adding more cream if necessary to make a smooth consistency. Check seasoning, then pass through a fine meshed sieve and keep warm.

To prepare the truffle-barbecue-sauce-glazed brisket:

In a large saucepot over high heat, heat olive oil, and then add onion and apple. Cook, stirring until golden brown. Add tomato, tomato paste and cook, stirring for another 5 minutes. Add vinegar and calvados, and reduce by half. Add molasses, maple syrup and apple juice and simmer lightly for 1 hour. Check seasoning and add truffle oil to taste. Use sauce to glaze brisket squares before heating in a 300-degree F oven.

To prepare the apple truffle coleslaw:

Toss sliced cabbage with 1 tablespoon vinegar and salt and crush with your hands. Marinate for 10 minutes, and then strain liquid. Add carrot and remaining vinegar and marinate for another 20 minutes. Strain; and then add apple, parsley, mayonnaise, chopped truffle and truffle oil to taste. Check seasoning and reserve, chilled, until ready to use.

To prepare the apple beignet:

Place tempura flour in a bowl, and whisk in soda water to reach a glue-like consistency. When ready to serve, using a mellon-baller, scoop out balls of apple and dip in tempura batter. Deep-fry until golden, strain on paper towel, sprinkle with salt and serve hot.

To prepare the scallop jus:

Heat oil in a medium saucepot over high heat. Add scallops and cook, stirring until golden brown. Add shallot and continue to cook, stirring until soft. Add sachet and white wine vinegar and reduce until almost dry. Add reduced chicken stock and simmer for about 25 minutes, skimming occasionally. Strain, and serve warm with the seared scallops.

To plate:

For each serving, place three dollops of parsnip puree in a row on a large oval dinner plate and place seared scallops on top. Top the scallops with one slice of black truffle and then one apple beignet. In-between the scallops place one piece of glazed brisket and top that with a spoonful of coleslaw. Garnish with parsley chips, and serve with scallop jus on the side.




Another version of this traditional choucroute at an Alsace restaurant by mdid @ flickr



Choucroute

From:
Chef Daniel Boulud

Serves: 8 to 10

INGREDIENTS

For the confit pork belly:

• 1 baby pig belly
• 1 sprigs sage
• 1 bay leaves
• 2 sprigs thyme
• 1 sprigs savory
• 1 sprigs oregano
• 6 cloves garlic, chopped
• 3 shallots, chopped
• 1 tablespoon white peppercorns
• 1 cup coarse sea salt
• 2 quarts duck fat

For the choucroute:

• 3 tablespoons duck fat or butter
• 1 pound good-quality sauerkraut
• 1 Spanish onion, thinly sliced
• 1/2 carrot, thinly sliced
• 2 cloves garlic
• 1/2 cup Reisling
• 3 cups chicken stock
• 1/2 pound smoked bacon, cut into large chunks
• 1 bouquet garni (2 sprigs thyme, 1 bay leaf, stems from 4 sprigs parsley tied together with butcher's twine)
• 1 sachet d'epices (4 juniper berries, 1 clove, 4 black peppercorns, 4 coriander seeds, tied in cheesecloth with butcher's twine)
• Salt and ground pepper, if needed

DIRECTIONS

To prepare the confit pork belly:

The day before:

Coat the belly with the sage, bay leaves, thyme, savory, oregano, garlic, shallots, peppercorns and salt. Wrap tightly with plastic wrap and rest overnight.

The next day:

Preheat oven to 250 degrees F.

Heat the duck fat to 225 degrees F in a pan large enough to hold the pork belly. Scrape all the seasonings off the pork belly and rinse under cold water to remove any excess salt. Pat dry, add to the duck fat and transfer to the oven. Bake until very tender, about 2-3 hours.

Remove the pan from the oven and let cool. When chilled, carefully remove the belly from the fat and cut into 1/2-inch sections along each rib. When ready to serve, deep fry the confit ribs until golden brown and crispy. Arrange around the choucroute.

To prepare the choucroute:

In a large, heavy-bottomed pot over medium heat, heat the duck fat. Add the sliced onion, carrot and garlic cloves. Cook, stirring for about 5 minutes, or until soft. Add the Reisling, chicken stock, bacon, bouquet garni and sachet d'epices. Bring to a simmer, add sauerkraut and mix well. Simmer for 30 minutes; serve hot.

*** ALSO, two more rocking food blogs currently featuring Mardi Gras and Valentine's Day recipes:

Comfort Food From Louisiana
Romancing The Chocolate

*** THANKS for visiting, come back often, feel free to drop a comment, a big shout out to current subscribers who have been patient while I've been nibbling at developing this blog - and if you are new to this blog, please subscribe in a reader or by email!

Tuesday, October 27, 2009

Video and Recipe: Garlicky Fish Dish From Puerto Rico

From Denny: Here's a cuisine we don't hear much about and oh, this sounds so delicious for we seafood lovers! This is an economical dish where you can use fish like red snapper, tilapia or flounder for equally great results. The garlicky sauce would be yummy used on chicken or turkey or pork as well. Now that's versatile! I like sauces I can make up ahead of time and use for a variety of dishes. Bravo, Puerto Rico!





Sauteed Red Snapper Fillets with Garlicky Paprika Sauce

From: Denisse Oller

INGREDIENTS

• 4 6-ounce red snapper fillets with skin
• 2 tablespoons canola oil
• Salt and pepper

Mojo picon (garlic/paprika sauce)

• 2-3 cloves garlic, peeled
• 2 teaspoons sweet paprika
• 1 teaspoons ground cumin
• 1/2 teaspoon coarse salt
• 5 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoon red pepper flakes (optional)

DIRECTIONS

Fish preparation:
Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.

Note: The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. The skin is edible and crisps nicely in a skillet.

For mojo picon (garlic/paprika sauce):
Slice the garlic cloves. Process the garlic, paprika, cumin and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually, drop by drop initially, until the ingredients emulsify. Add vinegar and blend until the sauce is thick and creamy.



Taro root (malanga) puree

From: Denisse Oller

INGREDIENTS

• 5 malanga or taro root, peeled and sliced
• 3 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste

DIRECTIONS

Preparation:
Boil malanga or taro root in a large pot of salted boiling water until tender.

Drain malanga and reserve cooking water. Mash and mix with butter and milk. Season with salt and pepper to taste. Add cooking water or more milk to thin mixture if it is too thick.

Tuesday, September 15, 2009

Video and Recipes: Easy Dips and Cool Appetizers

From Denny: While the weather is still warm we can have an end of summer party or two. Here are some simple popular recipes for just such a gathering of you and your friends! Listed are BBQ Chicken Quesadillas, Fresh Crab Dip and Avocado Dip and Torilla Chips and for your vegetarian friends: Vegetable Fritters. There is a little something to please everyone! This man really knows how to cook easy, simple and divine!



* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.

Vegetable fritters

From: Chef Curtis Stone

Makes: 12

INGREDIENTS

• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)

DIRECTIONS

Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.

Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.

Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.

Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.

Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.

Add the vegetables and stir to coat with the egg.

Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.

Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.

Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.

Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.

Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.

Place the fritters on a platter and serve with the sour cream-dill sauce.

***

Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!

Barbeque chicken quesadillas

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce

DIRECTIONS

Preheat oven to 250F.

Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.

Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.

Fold the uncovered half of each tortilla over the filling to form a half moon shape.

Heat a large flat griddle pan over medium heat.

Place 2 quesadillas on the griddle.

Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.

Transfer the quesadillas to a baking sheet and keep them warm in the oven.

Repeat with the remaining 2 quesadillas.

Cut the quesadillas into wedges and serve.

***

This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!

Fresh crab and avocado dip with crispy tortilla chips

From: Chef Curtis Stone

Serves: 6

INGREDIENTS

• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish

DIRECTIONS

Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.

Season the avocado mixture with salt and pepper to taste.

Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.

Squeeze the crabmeat gently to remove any excess liquid.

Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.

Season with salt and pepper to taste.

Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.

Cover and refrigerate until ready to serve.

Heat 3 inches of oil in a wok or deep skillet over medium-high heat.

Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.

Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.

While the chips are still hot, sprinkle them lightly with salt.

Garnish the dip with basil leaves and serve with the tortilla chips.

Friday, September 11, 2009

Make Your Own Cajun Blackened Seasoning for Fish or Chicken!



Photo of Cajun blackened drum fish from chef Paul Prudhomme at his New Orleans restaurant K Paul's by wallyg @ flickr


From Denny: Seasoning spices are a personal thing for cooks everywhere. We all have our own way of doing things. Some like a lot of spice, others tone it down. OK, so my middle name is practically "garlic" but who's noticing, right?

Seriously, whenever I've moved out of Louisiana it was the seasonings I first missed. Sometimes, you can't get a hold of your favorite brand. Worse, you've traveled in America, experienced yummy New Orleans or Lafayette racetrack food, go back to Europe and no proper seasonings to be had on the grocery shelves. Then that wonderful taste experience starts to dim in your memory... Well, we can't have that! :)

Here are a few recipes to get you started. Try making a few and adjusting after you try it, that's what I always end up doing, adjusting to personal taste. You should be able to find these ingredients anywhere in the world.

Cajun Blackening Seasonings RECIPES

Recipe #1

This is a more exotic version of the traditional Cajun seasoning.

Ingredients:

2 teaspoons ground paprika

4 teaspoons dried leaf thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon granulated sugar

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon ground cayenne pepper, or to your taste (if you can't find cayenne pepper then grind up and substitute red pepper flakes)

1 teaspoon dried leaf oregano

3/4 teaspoon ground cumin

1/2 teaspoon ground nutmeg


Simple Directions:

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Recipe #2

This recipe is the traditional authentic early version of Cajun seasoning - before more exotic spices from other cuisines were added, like the Mexican cumin or nutmeg.

I use this one and add spices like turmeric and/or mild curry powder (Sharwood's brand is awesome) and New Mexico Chipotle Morita chile powder (available from dagiftbasket.com) and ground fresh coriander and some dried basil, sometimes some white pepper too. Hmmm... maybe I should start selling the Dennys Cajun Spice Blend! :)

Ingredients:

1 heaping tablespoon paprika

2 teaspoons salt

1 heaping teaspoon garlic powder

1 heaping teaspoon onion powder

1/4 to 1/2 teaspoon ground cayenne pepper

2 teaspoons black pepper

1/2 teaspoon leaf thyme

1/2 teaspoon leaf oregano

Directions:

Mix the ingredients well and funnel into a shaker. Seal well and store in a cool dry place.


Blackened Catfish Recipe

Serves: 6

Cook outdoors: 1/2 pound(2 sticks) unsalted butter, melted.

Seasoning Mix Ingredients:

3/4 teaspoon white pepper

1/2 teasponn thyme

1 Tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon black pepper

1/2 teaspoon oregano

2 1/2 teaspoon salt

1 teaspoon red pepper (cayenne)

Directions:

Now you can cook this outdoors as it can flame up and get really hot. How I get around that is to either use clarified butter, getting rid of and skimming off the milk fat makes it so the butter can stand to be used at a higher heat. It also has the added benefit of ridding you of artery-clogging cholesterol! (Yay!)

If you don't want to use butter or are concerned about flame-up in the house or outside, try using any oil that can withstand high heat like peanut oil, a favorite with chefs for deep fat frying.

Preheat well-seasoned cast iron skillet on outdoor-cooker or inside on gas burner at least 10 minutes, until a white ash forms in skillet bottom. Thoroughly combine seasoning mix in a small bowl. Dip fillets in melted butter so that both sides are well coated. Then sprinkle seasoning mix generously and evenly on both sides of fillets, putting it in the frying skillet by hand. (What I do is mix the seasonings while the skillet is heating, dip the fillets in oil and sit them on a plate ready to go. That way you keep your focus on that unusually high heat you are using so there are no accidents.)

Place in hot skillet and add 1 tablespoon of butter/oil over the top of fillets. (Caution - if using unclarified butter it will flame.) Cook 2 to 3 minutes on each side until charred. Serve with a squeeze of fresh lemon juice. (We like fresh lime juice in our house!)

Good eating!

Tuesday, August 25, 2009

Recipe: Fast Easy Pecan Crusted Red Snapper

Pecan crusted chickenThis is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via Flickr

From Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!

Pecan Crusted Red Snapper

From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)

Ingredients:

10 ounces Red Snapper

2 Cups Buttermilk

1 Cup Flour

Salt & Pepper to taste

1 Cup Pecot Bread Crumbs

1 Tablespoon Chopped Pecans


Directions:

Dip Snapper in buttermilk and then into flour.

Add salt and pepper.

Add pecans to bread crumbs.

Dip again in buttermilk and then into pecot breadcrumbs.

Put snapper in hot buttered pan or grill.

Turn snapper 3-5 minutes or until golden brown.


Bourbon Sauce:

1/2 oz Rum

1 Tablespoon Butter

1/4 cup of Demi Glaze

Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.


Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge

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Sunday, August 23, 2009

Video and Recipe: Fried Shrimp with Crab Etouffee Topping

From CajunCookingTV.com:




Ingredients for Fried Shrimp Norman:

1 pound Large or Jumbo Shrimp

Crab Etouffee (see recipe)

1 package Fish/Shrimp Fry (or Corn Flour)

½ cup All-purpose Flour

1 Tablespoon Tony’s Creole Seasoning

1 Tablespoon Sea Salt

Canola Oil

1 egg

½ cup milk

Directions:

Make Crab Etouffee according to recipe, but use less water or stock. Etouffee should be a thick consistency.

Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.

In a mixing bowl, prepare the Fish/Shrimp fry by blending ½ cup All-purpose flour, Sea Salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk. This is the egg wash.

Take each shrimp and coat in the egg wash.

Move shrimp to the Fish Fry mixture and coat with corn flour.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.

Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
Serving Suggestions for Fried Shrimp Norman:

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the Crab Etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of Crab Etouffee and take a big bite of some deliciously good groceries.

Crab Etouffee



Ingredients for Crab Etouffee:

½ lb Fresh Crabmeat (claw or white)

¼ cup of Flour

5 tablespoons butter

2 cups Cajun Trinity with minced garlic

1 can Rotel tomatoes

1 cup white rice

1 teaspoon Tony’s Creole Seasoning

Chopped green onions or Parsley for garnish

Directions:

To begin, in a medium saucepan – boil 2 cups water. Add 1 cup rice. Stir. Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic. Set aside in a bowl. In the same skillet make a roux. Melt 4 tablespoons butter on medium heat (#6). Gradually add in ¼ cup of flour stirring constantly. For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet. Add Rotel tomatoes and 4 cups water. Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat. Season with 1 teaspoon of Tony’s Creole Seasoning. Simmer another 10 minutes stirring occasionally.
Serving Suggestions for Crab Etouffee:

Serve Crab Etouffee over rice in a deep plate. Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

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