Article by Mama Jock
Crab Quiche
4 oz. gruyere cheese, shredded
9-inch pie shell, par-baked and pricked with fork
1 lb. fresh white crabmeat, drained
2 scallions, minced
1 cup heavy cream
½ tsp. lemon zest
½ tsp. dry mustard
½ tsp. Old Bay Seasoning
½ tsp. salt
Pinch ground mace
3 egg, beaten
Preheat oven to 350 degrees.
Sprinkle the cheese evenly over bottom of the par-baked pie crust.
Top with the crab meat and sprinkle with the scallions.
Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl.
Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes.
Let stand for 15 minutes before slicing.
Serves 6.
Ricotta Stuffed Flounder
with a side of
Pancetta Caprese
½ cup low fat Ricotta cheese
2 TBSP. grated Parmesan cheese
1 TBSP. sliced green onion
¼ tsp. dried Italian seasoning or dried basil, crushed
4 skinless flounder fillets, ½ inch thick
½ cup spaghetti sauce with mushrooms
¼ cup shredded Mozzarella cheese
Preheat oven to 375 degrees.
In a small bowl, combine Ricotta and Parmesan cheeses, green onion, Italian seasoning or basil, and pepper.
Place 2 TBSP. of the cheese mixture on one end of each fillet.
Roll fillets around cheese mixture.
Secure with wooden toothpicks. Place rolls, seam side down in a baking dish.
Bake fish rolls in oven for 20 to 25 minutes or until fish flakes easily with a fork.
Drain off liquid.
Spoon spaghetti sauce over fish rolls.
Sprinkle with shredded Mozzarella cheese.
Bake for 2 to 3 minutes or until cheese is melted.
Discard toothpicks before serving.
Serves 4.
Pancetta Caprese
Arrange fresh sliced mozzarella and sliced tomatoes on a plate.
Drizzle with olive oil and white wine vinegar.
Sprinkle with salt, pepper and cooked and crumbled pancetta.
For garnish, add torn basil.
Mahi-Mahi with Asparagus and Almond Sauce
¼ cup sliced almonds
3 TBSP. extra-virgin olive oil
1 TBSP. fresh lemon juice
½ tsp. honey
1 ½ tsp. dijon mustard
¼ cup plus 1 TBSP. water
Salt and pepper
1 TBSP. parsley, finely chopped
2 lbs. asparagus, tough ends removed
1 tsp. lemon zest, finely grated
4 skinless mahi fillets
Preheat the broiler.
Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden. Watch closely.
Combine the toasted almonds, 2 TBSP. olive oil, the lemon juice, honey, mustard, ¼ cup water, salt and pepper to taste, in a blender and mix until smooth.
Transfer to a bowl; stir in the parsley.
Toss the asparagus with the remaining 1 TBSP. olive oil, 1 TBSP. water, lemon zest and salt and pepper to taste on the same baking sheet.
Spread in a single layer and broil until the asparagus is bright green and crisp tender, about 4 minutes.
Transfer to a plate and keep warm.
Sprinkle the fish with ¼ tsp. each salt and pepper and arrange on same baking sheet, rounded side down; broil until opaque; 3 minutes.
Turn fillets, brush with some almond sauce and continue broiling until cooked through, 3 to 5 minutes.
Divide fish and asparagus among plates and top with the remaining almond sauce.
Serves 4.
Shrimp Chowder with Rice
2 TBSP. butter
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 TBSP. flour
1 tsp. Old Bay Seasoning
2 cups milk
½ cup long-grain white rice
1 ¼ cups corn kernels
1 lb. medium shrimp, peeled and deveined
Salt and pepper
1 TBSP. dry sherry (optional)
Heat the butter in a large pot over medium-high heat.
Add the scallion whites, celery and bell pepper; cook, stirring occasionally, until the vegetables are crisp tender about 4 minutes.
Add the flour and Old Bay; cook, stirring until the flour is slightly toasted, about 1 minute.
Add the milk, 6 cups water and the rice.
Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.
Add the corn to the pot; cook 3 minutes.
Stir in the shrimp; cook until they curl and turn opaque.
Season the chowder with salt and pepper and stir in the sherry.
Serve and top with scallion greens.
Serves 4.
Tuna with Cucumber-Tarragon Sauce
1 cup finely chopped English cucumber
½ cup sour cream
¼ cup chopped red onion
1 TBSP. chopped fresh tarragon
2 tsp. red wine vinegar
3/8 tsp. salt, divided
½ tsp. black pepper, divided
4 tuna fillets
Prepare grill.
Combine cucumber and next 4 ingredients in a small bowl.
Stir in 1/8 tsp salt and ¼ tsp. pepper.
Cover and chill until ready to use.
Sprinkle fish evenly with remaining salt and pepper.
Place fillets on grill rack coated with cooking spray.
Grill 4 to 5 minutes on each side or until fish flakes easily with a fork.
Serve with sour cream mixture.
Serves 4.
Tuna with Jalapeño Mayonnaise
with a side of
Grilled Summer Squash
2 medium jalapeño pepper, cored and seeded
4 TBSP. mayonnaise
12 oz. fresh tuna, coarsley chopped
4 scallions, sliced
½ cup chopped onion
Salt and pepper
4 hamburger rolls
2 small tomatoes, sliced
Lettuce leaves
Chop jalapeño pepper in food processor fitted with chopping blade.
Remove and mix with mayonnaise. Set aside.
Add tuna, scallions and onion to the processor (without washing bowl) and pulse several times until ingredients are finely chopped.
Add salt and pepper to taste.
Form into 4 patties, ½ inch thick.
Heat nonstick skillet over medium-high heat and coat with olive oil spray.
Add burgers and cook 2 minutes; turn and cook 2 minutes longer.
Spread mayonnaise mixture on roll, followed by burger, several slices of tomato and lettuce.
Serves 4.
Grilled Summer Squash
Preheat grill to medium-high.
Place l pound summer squash, sliced.
Add 1 medium-large onion, salt and pepper.
Sprinkle olive oil over and grill 3 to 5 minutes per side.
Toss with more olive oil, zest of 1 lemon and chopped parsley.
