* Exported from MasterCook * Cilantro Orange Dressing (Kenney) Recipe By : Mathew Kenney
Serving Size : 8 Preparation Time :0:00
Categories : Salad Dressings Sauces
Seafood Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup fresh orange juice
1 teaspoon cumin seeds
1/2 cup cilantro leaves -- lightly packed
1 tablespoon fresh lemon juice
1/4 cup canola oil
Salt
Cayenne pepper 1. In a saucepan, boil the orange juice over moderately high heat until
reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a
blender. 2. Meanwhile, in a small dry skillet, toast the cumin seeds over
moderate heat, shaking the pan occasionally, until fragrant, about 2
minutes. Grind the cumin in a mortar or spice grinder. 3. Add the cumin to the blender along with the cilantro and lemon juice
and blend until smooth. With the blender on, add the canola oil in a
thin, steady stream. Season with salt and cayenne. Chef(s): Matthew Kenney Make ahead: The dressing can be refrigerated for
up to 4 hours. Let return to room temperature before serving. Servings: MAKES ABOUT 1 CUP This recipe accompanies Moroccan Spiced Crab Cakes (Kenney) Recipe from Food and Wine
http://pathfinder.com/FoodWine/trecipes/923.html
Kitpath/Pellegrino 4/99
Posted to FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Corn & Clam Chowder with Garlic Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Bacon
Clams Corn
Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 slices uncooked bacon diced
1 Tbs. butter
2 garlic cloves finely chopped
1 Tbs. chopped onion
1 Tbs. fresh parsley -- chopped
2 cups water
1 chicken bouillon cube
2 cups fresh corn (about 3 ears)
3 Tbs. flour
1 cup milk
1 can minced clams -- (16 1/4 oz)
3 Tbs. heavy cream
Salt & pepper to taste
1 Tbs. butter 1. Saute the bacon in a large stockpot with the butter until browned. Add
the garlic, onion and parsley, and saute until the onion is tender. 2. Add the water and bouillon cube and simmer for 5 minutes. 3. Add the corn and cook over medium heat for 10 to 15 minutes, until the
corn is tender. 4. Mix the flour with 1/4 cup milk until smooth. Add to the soup. Add the
remaining milk. 5. Drain the minced clams and add the clam juice to the soup. Simmer for 3
to 4 minutes. 6. Add the heavy cream and simmer for 1 to 2 minutes. Remove from the
heat, add the clams and allow them to heat through. Season with salt &
pepper and 1 Tbs. butter. Serve immediately. Charlene Braida, Glorious Garlic
Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn and Red Pepper Crab Cake, Zucchini Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Corn Crab
Main Dishes Peppers
Seafood Volume 2-4, Apr.'99
Wine Zucchini Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 whole egg
1 1/2 tablespoons homemade mayonnaise
4 drops Worchestershire sauce
1/2 teaspoon Old Bay seasoning
1/2 lemon -- juiced
1/2 teaspoon English Dry Mustard
1 teaspoon chopped Italian parsley
Salt and pepper -- to taste
4 ounces jumbo lump crab meat picked of cartilage
1 ounce yellow kernel corn
1/2 ounce roasted red peppers diced
1 tablespoon fresh bread crumbs
2 ounces canola oil
seasoned flour -- for dredging
---mustard---
1 shallot finely chopped
1 sprig fresh thyme
1 ounce champagne vinegar
2 ounces dry white wine
1 dash salt and pepper
1/2 ounce cream
1 tablespoon grainy Dijon mustard
1 tablespoon fresh butter
Squash:
1 zucchini squash
1 teaspoon garlic butter
1/2 fresh tomato diced
2 basil leaves julienne
Salt and pepper to taste 1) In a saucepan, combine shallot, thyme, salt and pepper, vinegar and
wine. Bring to a boil and reduce until almost dry. Add cream and mustard
bring back to a boil, then take off the stove and slowly wisk in butter.
Strain and reserve until crab cake is ready. 2) Mix first seven ingredients together and season to taste. Gently fold
this sauce together with crab, corn, red pepper and bread crumbs. Heat oil
in saute pan, dredge crab cake in seasoned flour and quickly saute until
golden. 3) Slice zucchini long and very thin. Quickly saute in garlic butter,
fresh tomatoes, basil and zucchini. 4) Lay zucchini "spaghetti" on plate, lean crab cake against zucchini and
pour sauce onto plate. Garnish with fresh herb. ABOUT: Corn and Red Pepper Crab Cake, Zucchini with Zucchini "spaghetti"
and grainy mustard ~ This seafood appetizer has been used at the Brass
Elephant for quite some time. They prepared this dish for Pope John Paul's
October 8, 1995 visit to Cardinal Keeler's home. SOURCE:
The Brass Elephant, Maryland
cuisine: American/Italian/Vegetarian
924 N. Charles St.
Baltimore, MD 21201
Posted to FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Crab Curry - Madeline Gruber Recipe By : Madeline Gruber, Miami FL
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Seafood
Volume 2-4, Apr.'99 Crab
Cream Cheese Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 packages cream cheese (8 oz. pkgs)
1 can cream of celery soup (10 3/4 oz can)
1 can pitted black olives (3 1/2 oz can) -- sliced
2 cans white crabmeat (6 oz cans) -- drained
1 teaspoon curry powder (up to 1 1/2 tsp)
1 dash tabasco sauce
1 splash lemon juice Cut cream cheese in to chunks. Mix with remaining ingredients. Put into
1 1/2 quart ovenproof dish. Heat at 300 degrees until cheese is melted and
mixture can be thoroughly blended, about 20 minutes. Serve warm with
chunks of stale French bread. Recipe from www.prestigemall.com
Posted to FareShare 4/99 by JoAnn Pellegrino
gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Crab Salad With Coconut Recipe By : Blue Point Oyster Company
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Citrus Coconut
Crab Tomatoes
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 ounces white crab meat
1 tablespoon shallots -- finely chopped
1 tomato -- skinned, seeded,
-- julienned
1 stalk celery -- trimmed,julienned
2 ounces fine green beans -- trimmed, blanched
1 ounce fresh coconut -- shredded
1/2 lemon -- juice of
1 tablespoon red wine vinegar
1 lettuce heart
1 head radicchio
2 heads chicory
2 pink grapefruits
1 orange
salt and freshly ground pepper
1 tablespoon chives -- freshly cut Mix the crab, shallots, tomato, celery, green beans and coconut.
Moisten with lemon juice and vinegar, and season to taste with salt and
pepper. Wash and dry the salad leaves. Cut away the peel and white
pith from the grapefruit and orange and carefully remove all the
separate segments of fruit. Arrange the salad leaves in four halved
coconut shells (or on plates). Spoon the crab mixture on top and
garnish with the grapefruit and orange segments. Sprinkle with chives
and serve at once. Serves 4. Recipe from http://www.bluepointoysterco.com/crabrec.htm
Posted to FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
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