Tag: free cooking recipes
Tarragon Trout
2 trout with heads on (8−10 oz.)
1/4 cup water
1/4 cup olive oil
1/2 tablespoon tarragon leaves
1/2 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine tarragon leaves and vinegar in a saucepan and bring to a
boil. Cool, and add the remaining ingredients. Pour the marinade
over the trout. Refrigerate for 3−4 hours. Cook the trout on a
charcoal grill for 3 to 4 minutes brushing occasionally with
marinade.
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Tarragon Trout
Spicy Blackened Catfish
2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment
In a small bowl combine the paprika, oregano, thyme, cayenne,
sugar, salt, and black pepper. Pat the catfish dry, and sprinkle
the spice mixture on both sides of the fillet, coating them well.
In a large skillet saute the garlic in the oil over moderately
high heat, stirring, until it is golden brown and discard the
garlic. Add the butter, heat it until the foam subsides, and in
the fat, saute the catfish for 4 minutes on each side, or until
it is cooked through. Transfer the catfish fillets with a slotted
spatula to 2 plates and serve them with the lemon wedges.
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Spicy Blackened Catfish
Ostrich and Shrimp in Roasted Garlic Sauce
8 jumbo shrimp
12 pieces of ostrich, sliced medallion size and then pounded
into scaloppini
15−20 medium sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Salt and pepper to taste
1 tbs. olive oil
1/2 cup chicken stock
Prepare ostrich and set aside. Place garlic cloves in the oven
at 400F and bake until soft and brown (about 10−15 minutes). In
sauce pot, melt butter and saute onion until onion is fully cooked
(about 5 minutes). Add wine and allow to cook until dry over medium
heat. When mixture has evaporated back down, add roasted garlic and
puree. Place back on heat and slowly add cream, salt and pepper.
Bring to slight boil and set aside.
In separate pan, heat olive oil add ostrich, sear on both sides
and set aside. Add shrimp and chicken stock to oil; saute until
cooked. Add ostrich and sauce.
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Ostrich and Shrimp in Roasted Garlic Sauce
Cream Of Crab Soup
1 Small onion, finely chopped
1 Tablespoon butter
1 Cup chicken broth
1 Quart Half & Half, or whole milk
1 Tablespoon chopped parsley
1/2 Teaspoon celery salt
1/2 Teaspoon mace
1 Dash cayenne
salt and fresh ground black pepper, to taste
1 Pound crab meat, jumbo lump Maryland Blue Crab
1/4 Cup sherry
2 Tablespoons all−purpose flour,
mixed with 1 Tablespoon water or warm milk
In a large saucepan, cook onion in butter until transparent.
Add chicken broth and slowly pour in milk. Add all seasonings
except sherry. Add the crab meat (cleaned of all shells) and
simmer for 15 minutes.
Make a paste of about 2 tablespoon flour and a little water or
warm milk mixture. Stir paste into soup to thicken slightly.
Remove from heat, stir in sherry and serve.
Garnish with chopped parsley.
The rest is here:
Cream Of Crab Soup
Catfish with Parsley−Pecan Sauce
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Catfish with Parsley−Pecan Sauce
