Article by Mama Jock
Crab Stuffed Manicotti
8 manicotti shells
1 1/2 cups ricotta cheese
6 or 7 oz. lump crabmeat
2 TBSP. minced fresh parsley
1 TBSP. grated onion
1 jar Alfredo pasta sauce (16 oz.)
1 tsp. white sugar
1/2 cup chicken broth
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/8 tsp. garlic powder
1/8 tsp. dried thyme
Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil.
Add manicotti shells and cook 8 to 10 minutes until tender but not mushy. Drain.
In a medium bowl stir together the ricotta cheese, crab, parsley and onion.
Spoon mixture into the manicotti shells.
Place in a buttered oven proof baking dish.
In a saucepan, stir together the Alfredo sauce and chicken broth.
Season with basil, majoram, garlic powder and thyme.
Heat until warm over medium heat.
Pour over the shells in the baking dish.
Bake uncovered for 30 minutes.
Let stand for 5 minutes before serving.
Serves 4.
Pan Fried Tuna Cakes
1 1/2 lbs. tuna fillets, skin removed
1 1/4 cups plain breadcrumbs
1/4 cup mayonnaise
1/4 cup grated onion
2 TBSP. fresh minced parsley
1 1/2 TBSP. fresh lemon juice
3/4 tsp. salt
1/2 cup flour
2 large eggs, lightly beaten
1/2 cup vegetable oil
Lemon wedges
Pat the tuna dry.
Place the tuna in the freezer for 15 minutes for easier chopping.
Chop into a fine mixture; do not puree in a food processor.
Gently stir 1/4 cup of the breadcrumbs, mayonnaise, onion, parsley, lemon juice and salt into the mixture.
Form this mixture into 8 patties.
Lay them in a single layer; cover with plastic wrap and freeze for 15 minutes.
Place the flour, eggs and remaining 1 cup of breadcrumbs in 3 separate shallow dishes.
Dredge each patty with the flour, dip into the egg, then coat with the breadcrumbs.
Heat the oil in a large nonstick skillet over medium-high heat.
Cook until golden on both sides, 4 to 6 minutes.
Drain on paper towels and serve with lemon wedges.
Serves 4.
Flounder with Sesame-Ginger Vinaigrette
4 flounder fillets
Olive oil
Salt and pepper
4 cups mixed salad greens
Vinaigrette:
3 TBSP. rice wine vinegar
3 TBSP. green onion, sliced
1 TBSP. soy sauce
2 tsp. minced jalapeno
2 tsp. sesame oil
2 tsp. geated fresh ginger
1/2 cup olive oil
Salt and pepper to taste
Combine all of the above ingredients except the olive oil.
Slowly add olive oil, whisking constantly.
Preheat the broiler.
Pour about 1/2 inch of water in a shallow baking pan with a rack.
Lightly oil the rack; brush fillets with the oil, salt and pepper.
Set the fish on the rack and transfer to the oven.
Broil a few inches from the heat until the fillets are just opaque, 7 to 10 minutes.
To serve, toss the greens with 6 TBSP. of the vinaigrette.
Set fillets alongside the salad on the dinner plates and drizzle some of the dressing over the fish.
Serves 4.
Spicy Tuna with Watermelon Salsa
Watermelon Salsa:
2 TBSP. diced red onion
2 TBSP. red wine vinegar
2 TBSP. red wine
1 TBSP. sugar
1 1/2 cups finely diced watermelon
1/4 tsp. chives
1/4 tsp. sesame seeds, toasted
Salt and pepper to taste
Spicy Glaze:
1 cup honey
2 TBSP. fish sauce
1 TBSP. soy sauce
1 TBSP. cumin
1 TBSP. curry powder
1 TBSP. paprika
1 TBSP. black pepper
4 tuna fillets
Salt and pepper to taste
4 TBSP. vegetable oil
Make the salsa.
Marinate the onion with the red wine vinegar, red wine and sugar for an hour.
Drain liquid from the onions. Combine onions with the remaining ingredients and chill.
Make the glaze.
Combine all the glaze ingredients and bring to a slow simmer for ten minutes.
Divide the salsa among 4 dinner plates.
Brush the spicy glaze on one side of the fillets, turn and place a very heavy coating on the other side.
Heat a heavy bottomed skillet over medium heat.
Add enough oil to cover the bottom of pan.
Place the tuna topside down and cook until fish is mahogany brown.
Flip and cook 3 to 6 minutes. Remove from heat and place on top of salsa.
Season with salt and pepper to taste.
Serves 4.
