‘Seafood’ Articles
Written by Mike on 07 October 2007
I’m not sure where my wife picked up this recipe but we had these as dinner this evening and it was perfect.
This version of blini — a tribute to the Russian communities throughout the New York metropolitan area — is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.
Recipe makes 18 to 20, adjust accordingly.
1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs,separated
1/2 cup milk
1/2 stick (1/4 cup)unsalted butter, melted
For topping: 1/2 cup sour cream, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 8 oz thinly sliced smoked salmon, cut into small pieces
Make pancakes: Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.
Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into your skillet and cook until surface of pancakes bubbles, about 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm and covered. Brush skillet with butter between batches.
Make topping: Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
Гречневые блинчики с копченым лососем
На 10-14 блинчиков.
1/2 чашки муки, 1/2 чашки гречневой муки, 1 чайная ложки сахара, 1/2 чайной ложки соды, 1/4 чайной ложки соли, 2 яйца, 1/2 чашки молока, 1/4 чашки растопленного сливочного масла (4 столовые ложки)
Смешать два вида муки, сахар, соду и соль. Добавить яйца, молоко и 3 столовые ложки растопленного масла. Все хорошо размешать. На маленькую сковороду положить немного масла и выпекать с обеих сторон блинчики.Смешать 1/2 чашки сметаны, 1/8 чайной ложки соли, 1/8 чайной ложки черного перца и выложить на блинчики. Сверху положить копченый лосось.
Posted in Appetizers, Russian, Seafood, Smoked Food | 2 Comments »
Written by Dave Budge on 26 September 2007
Bill Schneider at New West has tails of a “Shore Lunch” while fishing the great outdoors.
It looks like this:
Yum. Go read.
Posted in Seafood, Wild Game | No Comments »
Written by Mae on 08 September 2007
Dave’s Jambalaya recipe looks good. I thought I would post my version. I have one that I make that is good and is fairly easy. I make mine in a crock pot. My crock pot is one of my favorite tools in cooking. It saves me a lot of hassle and money. With my crock pot I am able to have supper pretty close to ready when we come in the door.
Using a crock pot takes patience in a way. It takes time to find recipes that you feel are decent. It can also take some time in adjusting the recipe to your family’s taste but to me it is well worth it in the end. You are also able to use less expensive cuts of meat because the slow cooking allows it to be very tender at the end.
I am sure that I will be sharing quite a few crock pot recipes.
With all of that said here is my Jambalaya recipe.
Slow Cooker Jambalaya
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
hot cooked rice
1. Mix all ingredients except sausage, shrimp and rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
3. Stir in sausage and cook for an hour.
3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.
Posted in Cajun & Creole, Seafood, Slow Cooker | 3 Comments »
Written by Bill Peterson on 07 September 2007
Since this is my first post ever to a Blog I thought that I would do something quick and easy. This meal is from the last time I got home late and had no time to waste.
One box of Angel Hair Pasta with Parmesan (any brand-I just get the store brand) This is a boxed meal. Find it with the Mac & Cheese.
Half a pound of cooked shrimp from the deli section. (canned will work also)
Raid the refridgerator for any spare vegetables.
Start the pasta according to directions on the box.. If you raided the fridge and found any cooked broccoli, cauliflower, zucchini or whatever, this is the time to add it to the liquid (water, milk, butter) that is heating. I had some chopped olives and fresh mushrooms left from the last batch of red sauce that I threw in. Chop any raw vegetables fine, they will cook since the directions for the pasta liquid boil for at least 5 to 6 minutes. If you add a lot of vegetables make sure to add a little more water than called for.
While the mix is heating wash and pull the tails off the shrimp. After the pasta has been cooked according to the directions on the box, the last direction is to let stand for 5 minutes to thicken. This is the time to add the cooked shrimp. If the shrimp are good sized, 61/70 or larger, add them about a minute before turning off the heat, any smaller, add afterwards. If using canned baby shrimp, sprinkle them on top of the pasta after plating.
The shrimp is already cooked so excessive heat will turn them tough and shrink them to buckshot.
Serve with a salad or friut.
The whole thing shouldn’t take more than 20-30 minutes. If you make your own parmesan sauce or want to do the whole thing from scratch its easy to convert the reciepe.
Posted in Recipes, Seafood | No Comments »
Written by Dave Budge on 30 August 2007
Ingredients
- 1/3 cup dark molasses sugar
- 1/4 sea salt
- 2 cups naturally brewed soy sauce
- 1 cup water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder (or one heaping teaspoon of crushed garlic)
- 1/2 – 3/4 teaspoons of fresh cracked pepper
- 2 teaspoons Tabasco sauce
- 1 cup dry white wine (and don’t use anything you wouldn’t serve at the table.)
In a three quart sauce pan combine all ingredients and bring to a simmer until sugar melts and all seasonings are combined.
Let cool and store in a glass container (this is important) until ready for use. This will last up to a month in the fridge but may be frozen for up to a year.
I put my salmon fillets in a one gallon zip lock bag and add enough of the brine to cover the meat when the bag has been closed and the air removed. It usually takes me about 1 cup per three pounds of fish. Make sure not to leave the fish in the brine for more than two hours or the acid from the wine will begin to “cook” the fish.
Smoke using either a light fruit wood, such as apple, or if you can get it alder is the best I think for a delicate smoke. I usually smoke fish at about 180 degrees and, depending on the thickness of the fish, will take about 3 hours before the fish becomes tender and flaky. Remove from smoke as soon as you can separate the striations in the meat. Smoking any longer will yield a product almost too dry to eat. Remember – smoking food is not a “set it and forget it” activity.
Posted in Brines, Recipes, Seafood, Smoked Food | 3 Comments »
