Article by Mama Jock
Baked Tuna Noodle Casserole
4 garlic cloves
2 cups cream
1 cup parmesan cheese
3/4 lb. tuna, cooked
Penne pasta
2 TBSP butter
8 oz. mushrooms
1 tsp. salt
3/4 tsp. pepper
2 TBSP fresh basil
Pre-heat your oven to 450-degrees.
Bring a large pot of heavily salted water to a boil.
Wash and slice mushrooms, chop garlic cloves and dice fresh basil.
Partially cook (50%) the penne pasta in the boiling water.
In a bowl, stir together cream, about 3/4 cup of parmesan cheese, basil, salt and pepper.
Once stirred, add tuna, garlic and mushrooms.
Add your pasta to the bowl and mix together well.
Pour into a deep baking dish and evenly spread the mixture.
Bake uncovered for approximately 25 minutes until you see a good golden brown color on the top layer.
Sprinkle the last 1/4 cup of Parmesan cheese over the dish when you pull it from the oven and serve.
Easy Asiago-Crusted Mahi-Mahi
4 mahi fillets
1 egg white
1/2 cup panko Japanese-style breadcrumbs
1/4 cup asiago cheese, grated
2 TBSP herbs de provence seasoning
1/4 tsp. garlic pepper seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 TBSP olive oil
4 lime wedges
2 tsp. fresh lemon thyme (leaves only)
Combine breadcrumbs, Asiago cheese, herbs de provence, garlic pepper seasoning, salt and pepper.
Mix so spices and herbs are well incorporated.
Whisk egg white to even consistency.
Heat olive oil in large skillet under medium heat.
Dip each mahi fillet in egg wash.
Dredge fillets in panko mixture. Press the mixture gently to stick well to portion.
Add mahi to pre-heated skillet and cook 3-4 minutes on each side until the the coating turns a golden brown.
Remove from heat and plate up.
Spritz one wedge of lime over each portion and sprinkle lemon thyme leaves over the top.
Serve right away.
Shrimpcargot
1/2 cup butter
4 cloves garlic, minced
12 peeled and deveined large shrimp (21 to 25 per lb)
12 mushrooms, stems removed
4 TBSP shredded mozzarella cheese
Preheat oven to 325 degrees.
Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble.
Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
Place one shrimp into each mushroom cap, and place into a small baking dish.
Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
Bake until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
Lobster Mornay Sauce
1/4 cup butter
1 cup sliced fresh mushrooms
1 lb. lobster meat, diced
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1/2 tsp. pepper
1/2 cup freshly grated Parmesan cheese
Melt the butter in a medium saucepan over medium heat.
Slowly cook and stir mushrooms in the butter until tender.
Mix in lobster meat and cook until opaque.
Remove mushrooms and lobster from saucepan and set aside.
Reduce heat to low.
Place flour in pan.
Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper.
Simmer 5 to 10 minutes, or until thickened.
Stir mushrooms, lobster and Parmesan cheese into the sauce mixture.
Continue cooking 5 minutes and serve.
Linguine with Garlic and Tuna
3 medium red potatoes
8 oz. fresh green beans
1 lb. linguine
2 TBSP oil
1/2 lb. fresh tuna
2 TBSP minced garlic
1/3 cup almonds
Put potatoes in a large skillet and cover with water.
Bring to a boil, add beans and boil gently 5 minutes or until potatoes and beans are tender.
Drain well and wipe skillet dry.
Cook pasta according to directions.
Drain pasta, reserving 1 cup pasta cooking water.
Heat oil in dried skillet over medium heat.
Add potatoes and beans, and saute for 5 minutes or until potatoes are golden.
Add garlic and stir 1 to 2 minutes.
Stir in tuna and the 1 cup reserved water.
Toss with pasta and sprinkle with almonds.
Crispy Fish Sandwiches
3 cups shredded red cabbage
2 TBSP apple cider vinegar
1/2 tsp. celery seeds
1/4 cup packed fresh flat-leaf parsley leaves
1/4 cup plain fat-free Greek yogurt
2 TBSP light mayonnaise
2 TBSP sweet pickle relish
1 TBSP fresh lemon juice
1 tsp. Dijon mustard
Salt
Pepper
2 large egg whites
3/4 cup plain dried bread crumbs
4 skinless flounder fillets
4 whole wheat hamburger buns
1/2 seedless cucumber
Arrange oven rack 4-inches from heat source.
Preheat broiler on high.
Lightly coat a baking sheet with nonstick cooking spray.
In a large bowl, combine cabbage, vinegar and celery seeds; toss well.
Set slaw aside.
Prepare tartar sauce:
In a small bowl, with a wire whisk, stir together parsley, yogurt, mayonnaise, relish, lemon juice, mustard, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper.
Cover and refrigerate.
In a pie plate, whisk egg whites with fork just until frothy.
Place bread crumbs on a sheet of waxed paper.
Sprinkle flounder with 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper to season both sides.
Dip flounder into egg whites.
Coat both sides with bread crumbs.
Arrange on prepared pan.
Broil for 2 1/2 to 3 minutes or until golden brown on both sides, turning over once.
Cut each fillet in half.
Spread 2 TBSP tartar sauce on bottom of each bun.
Top with cucumber, 2 pieces of flounder and 3/4 cup of slaw.
Crab Stuffed Baked Potatoes
8 medium red potatoes
8 oz. cream cheese, softened
1 cup sour cream
1 garlic clove, minced
2 tsp. Italian seasoning
Salt
Freshly ground black pepper
1/2 lb. crab meat finely chopped
4 green onions, green parts only, thinly sliced
1 cup mozzarella cheese, shredded
Preheat oven to 350 degrees.
Position oven rack in the middle.
Scrub the potatoes using a stiff brush, and rinse under cool water.
Dry potatoes with a clean towel.
Drizzle oil over each potato and sprinkle with salt.
Rub the oil and salt all over the potato using your hands so that the whole potato is lightly coated with oil and salt.
Pierce each potato with a fork or sharp knife several times, and wrap each in a piece of foil.
Place prepared potatoes on a cookie sheet or large baking dish and bake until tender when pierced with a fork, about 45-60 minutes.
Remove baked potatoes from the oven, and allow to cool.
While potatoes cool, combine cream cheese, sour cream, garlic and Italian seasoning in a medium bowl.
Taste and add salt and pepper if desired.
Stir in crab meat, chopped green onion and mozzarella cheese.
If the potatoes wobble as they sit on the baking sheet, cut a small amount off the bottom so they sit flat.
Cut a cavity in the center of each potato and scoop out the potato leaving a sturdy wall of potato around the outside.
Divide filling among potatoes and place back on the baking sheet or large baking dish.
Bake for 20 to 30 minutes or until filling is hot and bubbly.
Garnish with fresh parsley or additional green onion as desired.
Big Easy Remoulade Sauce
1 cup mayonnaise
1/4 cup Heinz chili sauce
2 TBSP Creole mustard
2 TBSP extra-virgin olive oil
1 TBSP Louisiana-style hot sauce
2 TBSP fresh lemon juice
1 tsp. Worcestershire sauce
4 medium scallions, chopped
2 TBSP chopped fresh parsley
2 TBSP chopped green olives
2 TBSP minced celery
1 clove garlic, minced
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. capers, chopped (optional)
Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice and Worcestershire sauce.
Stir in scallions, parsley, olives, celery, capers and garlic.
Season with chili powder, salt and pepper.
Cover, and refrigerate.
Irish Scallop Bisque
8 large sea scallops
Olive oil
1 qt. seafood stock
3 stalks celery
2 medium carrots
1 large potato russet preferred
1 medium onion, chopped
3 TBSP butter
1 tsp. tomato paste
1 cup dry white wine
2 bay leaves
1 tsp. dried thyme leaves
1 TBSP fresh
1 cup half & half
Fresh chives for garnish
Salt
Fresh ground pepper
In a large saucepan, melt 3 TBSP butter and sauté over medium heat the onion, carrots, celery and potato.
Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally.
Add dry white wine and continue to cook for another 5 minutes.
Stir in tomato paste and cook for another couple of minutes.
Slowly add seafood stock, bay leaves and thyme.
Cover and gently simmer for 20 minutes.
Turn off the heat, remove celery stalks, bay leaves and thyme.
Puree the mixture with a blender until smooth.
Return the bisque to low heat and add half and half, stirring.
Adjust salt and pepper.
Cook for another 2 minutes.
In a pan, heat olive oil until very hot but not smoking.
Sear scallops about 2 minute on each side.
Remove and set aside.
Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives.
Baked Flounder with Savory Crumb Topping
1 1/2 cups fresh bread crumbs
2 TBSP chopped fresh parsley
1/4 cup dry white wine
4 flounder fillets
1/4 tsp. salt
1/4 cup mayonnaise
For Parmesan Cheese Fillets:
3/4 cup plain dried bread crumbs instead
1/3 cup freshly grated Parmesan cheese
For Sesame Seed Fillets
3/4 cup plain dried bread crumbs
1/4 cup sesame seeds
Preheat oven to 400 degrees.
In a 10-inch skillet, toast bread crumbs over medium heat, stirring frequently, until golden, about 10 minutes.
Remove from heat and stir in parsley.
Pour wine into 13x9-inch baking dish.
Add flounder fillets, turning to coat.
In a baking dish, arrange fillets, skinned side up, tucking thin ends under.
Sprinkle with salt and spread mayonnaise on top.
Gently pat bread crumb mixture over mayonnaise.
Bake until fish is just opaque throughout and topping has crisped, about 10 minutes.
To make Parmesan Cheese Fillets:
Prepare as directed above but use only 2/3 cup plain dried bread crumbs and add 1/3 cup freshly grated Parmesan cheese to bread-crumb mixture.
To make Sesame Seed Fillets:
Prepare as directed above but use only 3/4 cup plain dried bread crumbs and add 1/4 cup sesame seeds to bread-crumb mixture.
