Article by Mama Jock
Brown-Butter Shrimp
4 TBSP. unsalted butter
1 lb. shrimp
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 lemon, juice and zest
2 cups baby spinach
2 TBSP. chopped parsley
3/4 lbs. cooked angel hair pasta
In a bowl, season shrimp with salt and pepper. Set aside.
In a large sauté pan, add butter and heat over medium-low heat.
Warm butter until color begins to brown, about 3-4 minutes. It will start to smell nutty and begin foam.
Turn heat up to medium-high.
Add shrimp and cook until pink, 2 minutes per side.
Scrape the browned bits off of the bottom of the pan with a wooden spoon.
Stir in garlic and baby spinach.
Toss until spinach begins to wilt.
Add pasta, lemon juice and lemon zest and toss with tongs until everything is evenly combined.
Check for seasonings and add more salt and pepper, if needed. Serve immediately.
Butter Parmesan Striped Bass
1-2 lb?striped bass filet-trimmed and cut into serving size portions ?
Kosher salt ?
Black pepper ?
4 TBSP.?butter ?
2 TBSP.?dry white wine,not cooking wine ?
2 1/2 TBSP.?fresh grated parmesan cheese ?
1 tsp.?lemon zest, grated ?
1/4 tsp.?paprika
Sprinkle fish with salt and pepper on both sides and set aside.??
Place butter in a shallow baking dish, large enough to accommodate all the fish.??
Place the dish with the butter in a 375-degree oven until the butter browns.??
Dip both sides of the fish in browned butter and bake for 10 minutes, uncovered, on the middle rack.??
Sprinkle with lemon zest, wine, parmesan cheese and paprika.
Broil on top rack at 500-degrees for 2 to 3 minutes or until parmesan cheese starts to bubble and brown.??
Spoon butter/wine sauce over fish and serve.
Vito’s Famous
Crab Cakes
1/4 cup mayonnaise
1/4 cup minced onion
2 large eggs, lightly beaten
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 lb. lump crabmeat
1 cup finely crushed soda crackers
2 TBSP. unsalted butter
1/4 cup vegetable oil
Lemon wedges, for serving
In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
Fold in the crabmeat and 1/4 cup of the cracker crumbs.
Shape the mixture into 16 cakes about 1-inch thick.
Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
In a large skillet, melt 1 TBSP. of the butter in 2 TBSP. of the oil.
When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side.
Drain the crab cakes on paper towels.
Keep warm in a low oven.
Repeat with the remaining 1 TBSP. of butter and 2 TBSP. of oil and cook the remaining crab cakes. Serve.
Baked Mediterranean Swordfish
4 fresh baby artichokes, trimmed and quartered
2 tomatoes, coarsely chopped
1 lemon, sliced thin
1/2 cup black olives
1/2 bunch fresh basil
8 sprigs fresh thyme
4 tsp. extra-virgin olive oil
4 swordfish fillets
Kosher salt
Freshly ground black pepper
Preheat oven to 350-degrees.
In a large bowl combine the artichokes, tomatoes, lemon, olives and herbs.
Drizzle with olive oil, season with salt and pepper, and toss together.
Take an 18-inch piece of aluminum foil and fold it in half crosswise.
Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
Repeat for 3 more pouches.
Season the fillets with salt and pepper and place 1 into each pouch.
Add 1/4 of the artichoke mixture to each pouch.
Fold over a 1-inch strip of the top twice to seal.
Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish.
Carefully open the pouches and place the fish and vegetables onto warm plates.
Spoon any juices that have accumulated over the fish.
Serve immediately.
Swordfish with Ginger BBQ Sauce
1 TBSP. olive oil
1/2 medium onion, diced
2 TBSP. grated fresh ginger
1/4 cup white vinegar
1 cup adobo or barbecue sauce
2 TBSP. brown sugar
1/2 tsp. freshly ground black pepper
2 lbs. swordfish fillets, cut into 1 1/2inch thick steaks
Olive oil for brushing fish
Coarse salt
Freshly ground black pepper
Heat the oil in a skillet over medium low heat.
Saute the onions until soft, about 5 to 7 minutes.
Add the ginger and cook for 1 minute to release the aromas.
Add the vinegar and simmer to reduce by half.
Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes.
Place the sauce in a blender and puree.
Heat a grill.
Brush swordfish steaks with olive oil and sprinkle with salt and pepper.
Grill fish about 7 minutes, brushing with ginger barbecue sauce.
Turn, brush with barbecue sauce and grill another 3 minutes, or until cooked through. Serve.
Sticky Ginger Shrimp with Scallion Rice
1 cup jasmine rice
4 tsp. peeled and grated ginger, divided
1 TBSP. canola oil
3 cloves garlic, minced
1/4 cup honey
3 TBSP. soy sauce
1/2 tsp. freshly ground black pepper
1 lb. shrimp, peeled and deveined
1 tsp. sesame oil
1/4 cup chopped scallions, plus more for garnish
In a large pot, steam rice with 2 tsp. grated ginger added to the water and cook according to package instructions.
Turn off heat and cover with lid to keep warm.
In a large skillet over medium-high heat add oil, garlic and remaining ginger.
Sauté for 1 minute.
Add honey, soy sauce and pepper; bring to a boil and simmer on low until thickened and slightly caramelized, 10 minutes.
Scrape sides of the pan with a rubber spatula to prevent burning.
Increase heat to medium-high.
Add shrimp and cook until cooked through and sauce is caramelized, 3 to 4 minutes.
Add sesame oil and scallions to steamed rice and stir until well incorporated.
Transfer rice and shrimp to a platter and garnish with scallions. Serve immediately.
Easy Crab Rangoon Casserole
8 oz. package cream cheese softened
1 lb. lump crab meat
1/4 cup chopped green onion
1 tsp. worsheshire sauce
2 cloves garlic minced
1/2 tsp. salt
No Yolk noodles, cooked
Sauce
2 TBSP. butter
2 TBSP. flour
2 cup milk
Salt
Pepper
Topping
1/4 cup Parmesan cheese shredded
1/4 cup panko breadcrumbs
1 TBSP. butter softened
Preheat oven to 350-degrees.
Cook noodles according to package directions.
Mix all filling ingredients together until incorporated.
To make the sauce, melt butter in a medium saucepan over low heat.
Add flour and cook for a minute or two.
While slowly stirring constantly add milk.
Keep stirring until sauce thickens.
Place noodles in a 9x13 baking pan.
Spread cream cheee mixture over noodles and pour sauce on top.
Add an additional layer of noodles, then the cream cheese mixture and pour the sauce over that layer.
Cover with foil and bake for 30 minutes.
While casserole is baking, combine parmesan cheese, panko crumbs and butter in a small bowl.
Remove foil and sprinkle with topping.
Set the oven to broil.
Place casserole under broiler for 2-3 minutes or until golden brown.
Serve.
McDonald’s Tartar Sauce Recipe
1/2 cup mayonaise
3 1/2 TBSP dill pickle relish
1 1/2 tsp. capers
2 TBSP. onions, chopped
1/2 tsp. dry parsley flakes
1/2 tsp. white sugar
Blend mayonnaise, 2 TBSP relish, capers, 1 TBSP chopped onion, parsley, and sugar in a blender until smooth.
Stir remaining relish and onion into the blended mixture.
Transfer sauce to a bowl, cover with plastic wrap, and refrigerate at least 2 hours before serving.
