Recipes

Fried Catfish & Hush Puppies

Preparation

Difficulty: ................. intermediate
Time: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

4 8-ozcatfish fillets
1 cmilk
1/8 tsSalt
1/8 tsBlack pepper
1/8 tsPaprika
1 cCornmeal
Vegetable oil
HUSH PUPPIES
1 cCornmeal
2 tbBaking Powder
1/2 tsSalt
1/4 tsPepper
1/8 tsWhite pepper
1/3 cOnion; minced
1 lgEgg; beaten
1/4 cmilk

Instructions

1) Rinse and pat catfish dry. 2) In a shallow dish, mix together milk, salt, pepper, and paprika. 3) Dip pieces of fish in milk mixture. 4) Roll fish in cornmeal and set pieces on waxed paper to dry. 5) Heat 1 1/2 inches of vegetable oil to 350?F. 6) Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm. Hush Puppies: 1) Mix cornmeal with baking powder, salt, pepper, and onion. 2) Mix egg with milk and whisk into cornmeal. 3) Spoon hush puppies into hot oil and fry until golden brown.

Fish Cutlets

Preparation

Difficulty: ................. intermediate
Time: ............ about 35 minutes
Servings: ................. 4

Ingredients

Tilapia (or any other fish) 2 fillets, approx 1/2 lb.
Onion 1 medium, finely chopped
Ginger/Garlic paste 1 Tbsp
Green Chilies to taste, finely chopped
Cilantro Leaves 5 sprigs, finely chopped
Egg Whites 2
Lemon Juice 1 Tbsp
Salt to taste
Red Chili Powder to taste
Garam Masala 1 tsp or to taste
Bread Crumbs approx 3/4 cup
Oil 2 Tbsp

Instructions

1. Wash and drain fish fillets well.
2. Heat non-stick skillet on medium heat.
3. Cook fillets without oil for 3-4 minutes on each side (until fully cooked).
4. Remove fillets into a bowl and allow to cool.
5. With a fork, open up the fish (flake it).
6. Add in Onions, Ginger/Garlic Paste, Green Chilies, Cilantro, Salt, Red Chili Powder, Garam Masala & Lemon Juice.
7. Mix well (you can use your hands to mix). Taste and adjust salt or other spices.
8. Add in Egg Whites and mix.
9. Add in Bread Crumbs until you can form a nice patty with the mixture.
10. Form patties with the mixture according to your desired size.
11. Heat a non-stick skillet and pan fry the patties using a little Oil on both sides until golden brown.
12. Serve hot with chutney or ketchup.

Tuna Casserole

Preparation

Difficulty: ................. intermediate
Time: ............ about 60 minutes
Servings: ................. 4

Ingredients

6 oz. uncooked pasta (I used bow-tie pasta.)
1/2 medium, to large pot of water
1 tablespoon salt
2 tablespoons butter
1/4 cup flour
1 1/2 cups grated Parmesan cheese
1 1/2 cups milk for cheese sauce (I use skim milk.)
1/4 teaspoon salt
(2) 6-oz. cans chunk light tuna in water, drained
1 additional cup milk (while blending casserole together)
1/2 cup frozen green peas
cooking spray

Instructions

1. Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil.
2. Add the 6 oz. of pasta, and bring to a boil. Cook for 7 to 10 minutes, until al dente (chewy--not mushy).
3. While the pasta is cooking, prepare your casserole cheese sauce.
4. Melt 2 tablespoons butter in a saucepan on the stove.
5. Remove from heat and stir in 1/4 cup flour an stir vigorously, until the two are blended into a roux.
6. Add 6 oz. (1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon salt.
7. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the pasta is cooked.
8. Drain the pasta in a colander in the sink and place the pasta back in the pot.
9. Stir in 1 additional cup milk, (2) 6 oz. cans chunk light tuna, drained, and 1/2 cup frozen green peas.
10. Mix thoroughly. transfer the mixture into an large oven-proof dish, which has been sprayed with cooking spray. 11. Bake in an oven that has been preheated to 350 degrees for 35 minutes.
12. Remove from oven, and let stand about 5 minutes before serving.

How To Cook Lobster

Preparation

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

maine lobsters
rock lobster tails
lemon wedges, optional

Method

Maine Lobster
1. Drop a live lobster into a large pot of heavily salted water. While the water comes to a boil, cut the rubber bands off the lobster claws.
2. Cook the lobster for about 7 minutes for the first pound and 3 minutes for each pound after. Remove them from the pot and submerge them in an ice bath so they don't overcook and become tough.
3. Make sure that the Lobster's tail is curled (which means it is safe to eat). After the lobster is cool enough to handle, you can start to take it apart.
4. Twist the tail apart from the body. Twist off the claws. Use a nutcracker or knife to release the meat in the claws. To remove the meat from the tail, remove the legs and cut along the underside of the tail with pair of kitchen shears.
5. Use a lobster pick to find extra meat in the legs and body cavity.

Rock Lobster Tails
1. Preheat the grill to medium high heat.
2. Place the tails on the grill for about 4 minutes and then turn and cook for about 2 minutes longer.
3. Stand the tails on end and cook for 2 minutes longer. Remove from the grill.
4. Cut the tail end off and cut along the underside with a pair of kitchen shears to release the meat.
5. Slice the meat on a bias and fan out on a plate. Serve with a side of melted butter.

Crab Cakes

Preparation

Difficulty: ................. pro
Time: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (16 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Method

1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties.
3. Coat the patties with bread crumbs.
4. Heat 1/2 cup oil in a skillet over medium high heat.
5. Cook cakes until golden brown on each side.
6. Drain briefly on paper towels and serve hot.

Tuna Steaks With Grill Shrimp

Preparation

Difficulty: ................. intermediate
Time: ............ about 30 minutes
Servings: ................. 4

Ingredients

1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks

Method

In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

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