Vol 37 | Num 20 | Sep 12, 2012
Article by Mama Jock
Flounder with Bacon and Horseradish
6 flounder fillets
2 TBSP. butter
¼ cup chopped onion
1 (8oz) package cream cheese, softened
¼ cup dry white wine
2 TBSP. prepared horseradish
1 TBSP. Dijon mustard
½ tsp. salt
1/8 tsp. black pepper
4 strips bacon, crisp cooked and crumbled
Preheat oven to 350 degrees.
Coat large baking dish with nonstick cooking spray.
Arrange fillets in a single layer.
Melt butter in small skillet over medium-high heat.
Add onion; cook and stir until translucent.
Combine cream cheese, wine, horseradish, mustard, salt and pepper; stir in onion.
Pour over fillets and top with crumbled bacon.
Bake 30 minutes. Test with fork.
Maryland Crab Soup
¼ cup onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 TBSP. olive oil
1 TBSP. Olb Bay, to taste
½ tsp. lemon pepper
1 TBSP. Worcestershire sauce
1 quart chicken broth
3 cups water
2 cups red potatoes, cubed
½ cup frozen lima beans
1 cup frozen green beans
½ cup frozen corn
28 oz. canned tomatoes with juice
1 bay leaf
1 lb. backfin or lump crab meat
In a large soup pot, saute onions, garlic and celery in olive oil over medium heat for 5 minutes.
Add Old Bay, lemon pepper and Worcestershire sauce.
Stir until vegetables are coated with spices.
Add all other ingredients except crab.
Simmer over medium heat for 50 minutes or until potatoes are done.
Add the crab, picked through for shells; simmer 10 minutes.
Broiled Sweet and Spicy Tuna with Pineapple
1 cup long-grain rice
¼ cup pure maple syrup
¼ tsp. cayenne pepper
1 lb. tuna fillet, cut into 4 pieces
Salt and black pepper
½ of a whole pineapple, peeled, cored and cut into 8 pieces lengthwise
¼ cup fresh cilantro leaves chopped
Lime wedges, for serving
Heat broiler with rack in top position.
Cook rice according to package directions.
In a small bowl, stir together maple syrup and cayenne pepper.
Season tuna with salt and pepper.
Spray a rimmed baking sheet with cooking spray.
Arrange tuna and pineapple in a single layer; brush with half the maple syrup glaze.
Broil until tuna is cooked, 8 to 11 minutes, brushing tuna and pineapple with glaze halfway through.
Cut pineapple into chunks.
Add cilantro to rice and fluff with fork.
Serve rice with tuna, pineapple and lime wedges.
Fish Gumbo Southern Style
1 stick butter
1 cup flour
2 cups boiling water
1 bag frozen okra
2 bay leaves
1 tsp. parsley
½ cup onion, chopped
½ cup celery, sliced
½ tsp. Worcestershire sauce
Hot sauce, to taste
Clams, mussels or oysters (half dozen or so)
½ scallops, sliced in half, if large
½ lb. shrimp
½ lb. any firm fish, cut into pieces
2 tsp. brown sugar
In a large stock pot, melt the butter, stirring until it gets a little brown without burning it.
Add the flour to the melted butter and stir into a smooth pasty mix.
Slowly add the boiling water to the flour, stirring constantly.
Turn down heat to a simmer; add the okra, onions, celery, bay leaves, parsley and salt to taste.
Add the Worcestershire sauce, then the hot sauce, to taste.
Simmer for 1 hour.
Place the shellfish in the pot first, then add the scallops and shrimp.
Add the fish pieces last.
Cook briefly just until seafood is cooked through.
Add the brown sugar; stir until dissolved.
Serve over rice.
2 celery ribs
2 medium carrots
1 medium onion
2 tsp. olive oil
4 garlic cloves, minced
4 medium potatoes, peeled and diced
1 lb. clams, minced
1 bottle clam juice
1 cup plus 1 TBSP. water, divided
1 tsp. dried thyme
½ tsp. salt
½ tsp. pepper
1 can evaporated milk
2 tsp. cornstarch
2 bacon strips, cooked and crumbled
Finely chop the celery, carrots and onion.
In a dutch oven, saute vegetables in oil until tender.
Add garlic; cook 1 minute longer.
Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until the potatoes are tender.
Gradually stir in milk; heat through.
Combine cornstarch and remaining water until smooth; stir into chowder.
Bring to a boil; cook and stir for 2 minutes until thickened.
Stir in the bacon.