Article by Mama Jock
Tuna and Potatoes in Tomato Sauce
1/4 cup extra-virgin olive oil
1 medium onion, diced small
4 garlic cloves, minced
2 cans (28 oz. each) diced tomatoes
¾ lb. small white potatoes, halved and quartered
1/2 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
4 tuna fillets, skin removed
Salt and pepper
In a large, straight-sided skillet, heat oil over medium heat.
Add onion and garlic; cook stirring occasionally until onion is softened.
Add tomatoes and juice; cook until liquid is reduced by half.
Add potatoes, olives, and 1/2 cup water to skillet.
Cover and cook until potatoes are almost tender.
Stir in parsley.
Season the tuna with salt and pepper and nestle the fish among the potatoes and sauce.
Cover and cook until tuna is cooked to your liking and potatoes are tender when pierced with a knife.
Serves 4.
Sauteed Clams with Pasta
1 dozen littlenecks
1/3 cup olive oil
2 cloves garlic, peeled and crushed
1 dried hot red pepper
1/2 cup dry white wine
1/2 cup minced fresh parsley
1 tsp. minced garlic
Salt and pepper
2/3 lb. linguine
Bring a large pot of water to a boil.
Wash and scrub the clams well, then dry them.
Heat the olive oil in a 10-inch skillet over medium-high heat.
Add the crushed garlic and hot pepper; cook, stirring occasionally, until the garlic is lightly browned.
Add the clams, one or two at a time, stir briefly, and cover.
Put the pasta in the boiling water and cook according to the package directions.
Check the clams every minute or two.
When the first one opens, remove the cover and add the wine.
Continue to cook over medium-high heat, shaking the pan occasionally.
When most of the clams are open, add the parsley, minced garlic, salt and pepper.
Drain the pasta when it is done and place in a warm bowl.
Top with the clams and sauce.
Serve the clams on the side of each plate.
If any remain closed, open them with a knife.
Serves 2.
Crab Benedict
3 saltine crackers
3 slices French bread, torn
1 lb. fresh lump crabmeat, drained
1 cup mayonnaise
1 egg white
2 TBSP. fresh lemon juice
1/2 tsp. ground ginger
1/4 tsp. ground red pepper
1/4 tsp. seafood seasoning
1/4 cup peanut oil
2 TBSP. unsalted butter
2 avocados, peeled and sliced
6 large eggs, poached
Hollandaise Sauce (recipe follows)
Black pepper
Red bell pepper, diced
Hollandaise Sauce:
3 egg yolks
1 stick unsalted butter
1 TBSP lemon juice
1 dash cayenne pepper (to taste)
Whisk egg yolks in small saucepan.
Add lemon juice and cayenne pepper.
Add stick of butter, cut into slabs.
Heat over low heat until creamy. Whisk constantly.
NOTE: If your sauce separates, heat a cup of water in a microwave for 1 minute. Whisk in drops of hot water into sauce until it is brought back together and sauce is creamy and not shiny.
Finely ground crackers in a blender or food processor.
Place bread in blender or food processor and process until finely ground.
Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl.
Cover and chill for 8 hours.
Shape crab mixture into 6 (4-inch) patties.
Cook crab cakes in batches, in hot oil and melted butter in a large skillet over medium-high heat for 4 minutes on each side or until golden.
Place avocado slices and poached eggs on crab cakes, and top with Hollandaise Sauce and pepper.
Garnish, if desired.
Broiled Striped Bass with Onions, Bacon and Tomatoes
2 slices bacon, minced
1 medium-size onion, chopped
2 cups chopped fresh ripe tomatoes, drained (canned is fine, but drain)
1 TBSP. minced fresh basil
1/2 cup minced fresh parsley
Salt and pepper, to taste
1 to 1 1/2 lbs. striped bass fillets, cut in half
2 TBSP. olive oil
Cook the bacon, stirring, until it begins to crisp; remove from pan.
Cook the onion in the bacon fat, stirring occasionally, until softened.
Add the tomatoes and cook until they begin to liquefy.
Add the basil and half of the parsley, stir, taste for salt and pepper and turn off the heat.
Preheat the broiler.
Brush a shallow baking pan with half of the olive oil and lay the fillets in the pan.
Brush them with the remaining oil, sprinkle with salt and pepper and place them under the broiler.
Broil for 2 minutes.
Spoon the tomato mixture onto the fillets and return to the broiler.
Broil 2 more minutes and serve.
Garnish with remaining parsley.
Serves 4.
Flounder and Summer Vegetable Packets
1 cup quartered cherry tomatoes
1 cup diced summer squash
1 cup red onion, thinly sliced
12 green beans, cut into 1-inch pieces
1/4 chopped black olives
2 TBSP. lemon juice
1 TBSP. fresh chopped oregano
1 TBSP. extra virgin olive oil
1 tsp. capers, rinsed
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1 lb. flounder fillets, cut into 4 portions
Preheat grill to medium.
Combine in a large bowl the tomatoes and next 8 ingredients, plus 1/4 tsp. each of salt and pepper.
To make a packet, lay two 20-inch sheets of foil on top of each other and generously coat the top piece with cooking spray.
Place one portion of flounder in the center of the foil.
Sprinkle with some of the remaining salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Grill the packets until the fish is cooked through and the vegetables are tender.
To serve, carefully open both ends of the packets to allow the steam to escape.
Slide the contents onto plates.
Serves 4.
Southern-Fried Mahi-Mahi Sandwiches
2 large eggs
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup flour
Salt and pepper to taste
1 cup cornmeal
4 mahi-mahi fillets
1 cup vegetable oil
8 soft sandwich rolls, sliced
Lettuce
2 tomatoes, sliced thin
Beat together eggs, salt and cayenne in a shallow dish.
Mix flour, salt and pepper in a shallow dish.
Coat fillets in seasoned flour; dip in egg wash and then into cornmeal to coat.
In a deep fry pan, cook the fillets in oil at 375 degrees for 2 to 4 minutes, browning on each side.
Drain on paper towels.
Serve on rolls with lettuce and tomatoes.
Serve 4.
Thyme-Roasted Tuna
1 medium acorn squash cut into 2-inch pieces
2 TBSP. olive oil
1 TBSP. fresh thyme leaves
Salt and pepper
2 TBSP. honey
1 1/2 lbs. tuna fillet, cut into 4 pieces
1 small bunch kale, thick stems discarded, leaves chopped
3 TBSP. red wine vinegar
Heat oven to 425 degrees.
Place the squash on a large rimmed baking sheet and toss with 1 TBSP. oil.
Scatter with half the thyme and season with 1/2 tsp. black pepper.
Roast for 15 minutes.
Push the squash to the outsides of the pan and drizzle with 1 TBSP. honey.
Place the tuna in the center, sprinkle with the remaining thyme and season with 1/4 tsp. each salt and pepper.
Roast until the tuna is opaque throughout and the squash is tender, 8 to 12 minutes.
Heat the remaining TBSP. oil in a large skillet over medium heat.
Add the kale, season with 1/4 tsp. salt and cook stirring occasionally for 3 minutes.
Drizzle with the vinegar and remaining TBSP. of honey and bring to a simmer.
Serve with the tuna and acorn squash.
Serves 4.
Deviled Crabs
6 large eggs
1 1/2 cups chopped green onions
1/3 cup fresh lemon juice
1/4 teaspoon ground nutmeg
2 tablespoons grated lemon rind
1 lb. fresh lump crabmeat, drained
1 1/2 cups butter, melted and divided
5 cups soft breadcrumbs, divided
1 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 400 degrees.
Combine first 6 ingredients in a large bowl.
Add 1 cup melted butter, 4 cups breadcrumbs, and next 3 ingredients.
Spoon crabmeat mixture into 10 baking shells or individual baking dishes.
Top servings evenly with remaining 1 cup breadcrumbs; drizzle evenly with remaining 1/2 cup melted butter.
Bake, uncovered, for 20 minutes or until thoroughly heated.
Turn oven setting to broil.
Broil 3 minutes or until golden brown.
Serve immediately.
Garnish, if desired.
Homemade Lemonade
2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 gallon cold water
1 lemon, sliced
Place sugar and hot water in a 1 gallon pitcher.
Stir until sugar dissolves.
Add lemon juice and cold water to bring to 1 gallon.
Stir until well mixed.
Pour lemonade over glasses of ice, squeeze slice of lemon on top of each.
