Article by Mama Jock
Way Too Easy Breadsticks
submitted by Scott Bruning @ Caruso Pizza
Homemade or frozen dough
Butter
Garlic
Cheese blend
Shrimp or crab (optional)
Combine butter and crushed or minced garlic to taste. Set aside.
Preheat oven to 450 degrees.
Roll out homemade or frozen dough until it is 1/4 or 3/8-inch thick.
Place on a sheet pan.
Liberally coat the top of the dough with the garlic butter.
Top with cheese blend or type of your choice and bake for 5-7 minutes or until dough is cooked and is cheese melted and brown.
Cut into pieces and enjoy!
You can also top with shrimp or crabmeat if desired.
Fried Oysters
2 cups oysters, drained and dried thoroughly
1 cup flour
1 tsp. salt
1 tsp. paprika
2 eggs
2 TBSP. water
Fine bread crumbs
In a bowl, combine flour, salt, and paprika.
In another bowl, whisk eggs with water.
Put bread crumbs in a third bowl.
Dip oysters in the flour mixture, then dip in egg, then in the bread crumbs.
Fry in hot oil at 375 degrees until nicely browned, about 2 minutes.
Serves 6.
Grilled Dolphin
1 1/4 lb. thickly sliced dolphin
8 cloves fresh garlic, minced
1/2 cup olive oil
1/2 tsp. paprika
1/2 cup rice vinegar
Salt, if desired
1/2 tsp. black pepper
Cut off any dark meat on dolphin.
Blend marinade ingredients in large bowl.
Marinate 4 even slices of dolphin in the marinade.
Marinate for at least 6 hours.
Grill 5 to 7 minutes on each side depending on thickness.
Baste with marinade mix while grilling.
Serves 4.
Maple Teriyaki Tuna Fillets
1/3 cup apple juice
1/3 cup maple syrup
3 TBSP. soy sauce
2 TBSP. finely chopped onion
2 garlic cloves, minced
4 tuna fillets
In a small bowl, whisk the first 5 ingredients; blend well.
Remove 1/2 cup for basting; cover and refrigerate.
Pour remaining marinade into a large resealable plastic bag.
Add tuna; seal bag and turn to coat.
Refrigerate 1 to 3 hours.
Drain tuna, discard marinade in bag.
Coat grill rack lightly with cooking oil.
Place tuna on grill rack skin side down.
Grill, covered over medium heat or broil 4 inches from heat or until fish flakes easily with a fork, basting frequently during the last 4 minutes.
Serves 4.
Sicilian Swordfish With Sweet-and-Sour Vegetables
2 TBSP. extra-virgin olive oil
3/4 lb. onions, chopped
1 bulb fennel, trimmed, cored and diced
2 tsp. sugar
Salt and pepper
1/4 cup white wine vinegar
4 cloves garlic, minced
1 lb. small heirloom tomatoes
2 sprigs fresh oregano, leaves stripped and chopped
3 TBSP. brine-packed capers, plus 1 TBSP. brine
For the Vegetables:
Heat the olive oil in a medium saucepan; add onion and cook 3-4 minutes.
Add the fennel; cook until slightly soft.
Stir in the sugar; season with salt and pepper.
Add the vinegar, garlic and 1 cup water.
Bring to a boil, stirring, then reduce to medium low and simmer about 25 minutes.
For the Fish:
1/3 cup pine nuts
Zest and juice of 1 lemon
2 cups fresh parsley, chopped
Salt and pepper
3 swordfish steaks, 1 1/4-inch thick
2 TBSP. extra-virgin olive oil, plus more for brushing and drizzling
Finely chop the pine nuts by hand.
Mix the nuts, lemon zest, parsley, salt and pepper on a cutting board.
Pat the steaks dry and brush with olive oil on both sides.
Press the fish into the nut mixture, turning to coat.
Heat a nonstick skillet over medium-high heat.
Add 2 TBSP. olive oil.
When hot, place the fish in the pan and cook undisturbed 4 to 5 minutes.
Flip; cook until just golden on the other side.
Using tongs, lay each steak on its side to sear the edges.
Reduce heat to medium low.
Turn fish so the lighter side is down and cook 6 to 8 more minutes.
Transfer to cutting board.
While the fish rests, add the tomatoes, oregano, capers and brine to the onion; cook 5 to 8 minutes.
Season with salt and pepper.
Slice the fish; divide among plates.
Spoon vegetables and juices over and drizzle with lemon juice and olive oil.
Serves 6.
Bermuda Style Baked Dolphin
1 lb. dolphin fillets
2 TBSP. butter or olive oil
1/2 medium onion, minced
1/2 cup cheddar cheese, shredded
1/2 cup plus 2 TBSP. milk
1/4 cup seasoned bread crumbs
Salt and pepper to taste
Preheat oven to 350 degrees.
Saute onions in the butter or olive oil.
Mix with bread crumbs, cheddar cheese, salt and pepper.
Place fillets in a buttered baking dish.
Pour the milk over the fish.
Top with the breadcrumb mixture.
Bake for 40 minutes.
Serves 4.
Shrimp in Champagne Sauce with Pasta
1 cup sliced mushrooms
1 TBSP. olive oil
1 lb. medium shrimp, shelled
1 1/2 cup champagne
1/4 tsp. salt
2 TBSP. minced shallots or scallions
2 plum tomatoes, diced
1 cup heavy cream
1 lb. angel hair pasta
3 TBSP. chopped parsley
Saute mushrooms in a medium saucepan in the butter or oil over medium-high.
Cook just long enough to release mushroom juices and let them evaporate.
Remove mushrooms and set aside.
In same saucepan, combine shrimp, champagne and salt over high heat.
When liquid just boils, shrimp are done.
Remove shrimp from liquid with a slotted spoon, saving the liquid.
Set shrimp aside.
Add chopped shallots or scallions to cooking liquid.
Boil over high heat until liquid is reduced to about 1/2 cup, about 8 minutes.
When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes until slightly thickened and reduced.
Add shrimp and mushrooms to sauce; heat through.
Cook pasta according to directions.
Drain thoroughly and return to pot.
Toss with remaining cream and parsley.
Divide pasta and pour shrimp and sauce over pasta.
Serves 4.
Hearty Crab Soup
4 cups cold water
1 cup diced onions
3/4 cup chopped celery
1/4 cup butter
1 TBSP. seafood seasoning
1 TBSP. Worcestershire sauce
1 1/2 cups diced potatoes
1 (1 lb. can) tomatoes, chopped
2 TBSP. parsley
1 TBSP. flour mixed with 1/3 cup of water
1 lb. crab meat
Place water in a large pot and bring to a boil.
Add all of the ingredients except crab meat and flour mixture.
Bring back to a boil then simmer 1 1/2 hours.
Thicken with the flour mixture.
Add crab meat, simmer 1/2 hour.
Yields 1 1/2 quarts.
Panko-Crusted Flounder with Wasabi Tartar Sauce
1 cup mayonnaise
Fine sea salt
2 TBSP. dark soy sauce
1 tsp. lime juice
1 tsp. wasabi paste
2 TBSP. sweet pickle relish
4 flounder fillets
Old Bay seasoning
1/2 cup flour
2 eggs
1 1/2 cups panko
3 TBSP. finely chopped chives
1 tsp. ground ginger
1 tsp. garlic powder
Canola oil
Wedges of lime or lemon
In the mayonnaise, add the salt, soy sauce and lime juice; mix well.
Add wasabi and relish to taste.
Season the fish liberally on both sides with the Old Bay.
Place the flour in a medium dish.
Beat the eggs and a splash of water in a second dish.
Combine the panko, chives, ginger and garlic in a third dish.
Coat the fish evenly in flour, then egg, then panko mixture.
In a large skillet heat about a 1/4 inch of oil over medium-high heat.
Fry the fish until golden; 3 minutes on each side.
Transfer to a paper towel lined plate to drain.
Squeeze a wedge of lime or lemon over the fish.
Serves 4.
