Mama Mangia
Super Moderator
Cajun Butter
1/2 butter, softened
3 Tablespoon hot & spicy sauce
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar
Cream together butter, hot and spicy sauce, Worcestershire sauce and cider vinegar. Add salt and pepper to taste. Let stand for 1 hour to blend flavours. Makes 2/3 cups.
Serve as a dip for lobster, melted on grilled meat or new potatoes.
Keeps in refrigerator: 2 to 3 weeks
Keeps at room temperature: 2 to 4 hours
Beer Batter
2 3/4 cups flour
2 tablespoons oil
2 whole eggs
3/4 teaspoon salt
dash pepper
1 1/2 teaspoons garlic powder
1 cup flat beer
3/4 cup cold water
Open beer and leave it at room temperature for at least 1 day. Chill until cold. Add water, oil and eggs; mix just enough to break egg yolks. In separate bowl, mix flour, salt, pepper and garlic powder. Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix. If going to use right away, you may thicken with additional flour.
Crab Stuffing (also good for stuffing Cornish hens!)
1 pound crab claw meat
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 clove minced garlic
2 cups crushed rich cracker crumbs
2 tbsp chopped fresh parsley
1 tsp dry mustard
1/4 tsp salt
dash of cayenne pepper
1 beaten egg
1/4 cup milk
1/2 cup melted margarine
1 tsp Worcestershire sauce
4 tbsp scallions (green onions)
In a large mixing bowl, mix the crab meat with the vegetables and dry ingredients. Add the egg, milk, margarine and Worcestershire sauce and mix thoroughly. Place the mixture into freshly cleaned natural crab backs, ramekins or a casserole dish and bake at 350 degrees for 20 minutes or until golden brown on top and hot throughout.
Makes 6 to 8 servings.
Variations:
Crab with Shrimp - 1/2 shrimp and 1/2 crab meat
Crab with Redfish - Use 1/2 flaky fish and 1/2 crab
Crab with Crawfish - Use 1/2 crawfish and 1/2 crabmeat
Good Shrimp!!
2 lbs medium shrimp, deveined
4 red potatoes, cooked and quartered
12 pieces carrots, cut into 6 inch strips
12 pieces celery, cut into 6 inch strips
2 lemons, cut into wedges
4 ounces melted butter
2 fresh corn on the cob, broken in halves
2 tablespoons cajun seasoning
1 tablespoon minced garlic
1 dash liquid smoke (optional)
Poaching Liquid
1 gallon water
1/4 cup Durkee's sauce
4 bay leaves
1 tablespoon seafood boil, spice
1/4 cup beer
Combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
Add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon and cook until shrimp is completely done.
Remove from poaching liquid, strain and place in stainless steel bowl.
Add butter, cajun spice, garlic and liquid smoke and toss together.
Serve on large platter with the extra lemon wedges.
Cod Dinner
Wine Garlic Butter
1/2 lb. butter, softened
1/2 T. garlic powder
1 t. thyme
1 t. chicken base
2 t. basil
2 t. parsley flakes
1/4 t. salt
1/4 t. pepper
1/4 C. Chardonnay wine
Allow the butter to reach room temperature. Mix together all ingredients but the wine. When butter is thoroughly whipped with spices, slowly add wine while continuing to beat mixture. Make sure all wine is completely whipped into butter. Chill.
Jasmine Rice
2 C. Jasmine rice
3 C. water
1/4 T. salt
Simmer 20 minutes in a small sauce pot with a tight cover. Let stand for 5 minutes. Serve.
Side Vegetables
2 oz. yellow squash, 1/2 moons
2 oz. broccoli buds
2 oz. matchstick carrots
1/2 oz. wine garlic butter
Mix ingredients in a small bag. Heat in microwave for 30 seconds.
Main course
4 9 oz. cod fillets
Place cod on a sizzler platter and top with garlic wine butter. Bake at 500°F. for 11 minutes until internal temperature reaches 145°F. or more. Fish will flake when done.
Put rice in bottom of a bowl at center. Place cooked cod, and all cooking juice, over the rice. Place all the vegetables around the rice. Top with a lemon wedge.
Serves 4.
1/2 butter, softened
3 Tablespoon hot & spicy sauce
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar
Cream together butter, hot and spicy sauce, Worcestershire sauce and cider vinegar. Add salt and pepper to taste. Let stand for 1 hour to blend flavours. Makes 2/3 cups.
Serve as a dip for lobster, melted on grilled meat or new potatoes.
Keeps in refrigerator: 2 to 3 weeks
Keeps at room temperature: 2 to 4 hours
Beer Batter
2 3/4 cups flour
2 tablespoons oil
2 whole eggs
3/4 teaspoon salt
dash pepper
1 1/2 teaspoons garlic powder
1 cup flat beer
3/4 cup cold water
Open beer and leave it at room temperature for at least 1 day. Chill until cold. Add water, oil and eggs; mix just enough to break egg yolks. In separate bowl, mix flour, salt, pepper and garlic powder. Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix. If going to use right away, you may thicken with additional flour.
Crab Stuffing (also good for stuffing Cornish hens!)
1 pound crab claw meat
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 clove minced garlic
2 cups crushed rich cracker crumbs
2 tbsp chopped fresh parsley
1 tsp dry mustard
1/4 tsp salt
dash of cayenne pepper
1 beaten egg
1/4 cup milk
1/2 cup melted margarine
1 tsp Worcestershire sauce
4 tbsp scallions (green onions)
In a large mixing bowl, mix the crab meat with the vegetables and dry ingredients. Add the egg, milk, margarine and Worcestershire sauce and mix thoroughly. Place the mixture into freshly cleaned natural crab backs, ramekins or a casserole dish and bake at 350 degrees for 20 minutes or until golden brown on top and hot throughout.
Makes 6 to 8 servings.
Variations:
Crab with Shrimp - 1/2 shrimp and 1/2 crab meat
Crab with Redfish - Use 1/2 flaky fish and 1/2 crab
Crab with Crawfish - Use 1/2 crawfish and 1/2 crabmeat
Good Shrimp!!
2 lbs medium shrimp, deveined
4 red potatoes, cooked and quartered
12 pieces carrots, cut into 6 inch strips
12 pieces celery, cut into 6 inch strips
2 lemons, cut into wedges
4 ounces melted butter
2 fresh corn on the cob, broken in halves
2 tablespoons cajun seasoning
1 tablespoon minced garlic
1 dash liquid smoke (optional)
Poaching Liquid
1 gallon water
1/4 cup Durkee's sauce
4 bay leaves
1 tablespoon seafood boil, spice
1/4 cup beer
Combine all poaching liquid ingredients and then bring to boil, then reduce to a medium simmer.
Add shrimp, vegetables, corn, potatoes and the lemon wedges from 1 lemon and cook until shrimp is completely done.
Remove from poaching liquid, strain and place in stainless steel bowl.
Add butter, cajun spice, garlic and liquid smoke and toss together.
Serve on large platter with the extra lemon wedges.
Cod Dinner
Wine Garlic Butter
1/2 lb. butter, softened
1/2 T. garlic powder
1 t. thyme
1 t. chicken base
2 t. basil
2 t. parsley flakes
1/4 t. salt
1/4 t. pepper
1/4 C. Chardonnay wine
Allow the butter to reach room temperature. Mix together all ingredients but the wine. When butter is thoroughly whipped with spices, slowly add wine while continuing to beat mixture. Make sure all wine is completely whipped into butter. Chill.
Jasmine Rice
2 C. Jasmine rice
3 C. water
1/4 T. salt
Simmer 20 minutes in a small sauce pot with a tight cover. Let stand for 5 minutes. Serve.
Side Vegetables
2 oz. yellow squash, 1/2 moons
2 oz. broccoli buds
2 oz. matchstick carrots
1/2 oz. wine garlic butter
Mix ingredients in a small bag. Heat in microwave for 30 seconds.
Main course
4 9 oz. cod fillets
Place cod on a sizzler platter and top with garlic wine butter. Bake at 500°F. for 11 minutes until internal temperature reaches 145°F. or more. Fish will flake when done.
Put rice in bottom of a bowl at center. Place cooked cod, and all cooking juice, over the rice. Place all the vegetables around the rice. Top with a lemon wedge.
Serves 4.
I know this will be delicious!