Forever Eating

Paella

by P. Gilpin

Ingredients:

Rice                                                1 Tomato

Olive Oil                                          2 Chicken Breasts

Salt                                                 Green Beans

Saffron                                            Small Shrimps

1 Onion                                            Large Prawns

4 Garlic Cloves                                 Chopped Squid

1 Red Pepper                                    Mussels

Directions:

Chop up onion and garlic in small pieces.Put into Paella pan (Large and flat) with a drop of olive oil. Stir-fry and take out when golden. Cover over. Chop up red pepper and tomato in small pieces. Stir-fry in Paella pan and take out when done (tomatoes will be dissolved). Cover over. Add a little more olive oil in Paella pan. Chop up chicken breasts and stir-fry in Paella pan until golden and take out. Cover over. Boil a hand-full of green beans in water until soft. Cook in Paellera a hand-full of: chopped up squid, shrimp, prawns, mussels and stir-fry. Once stir-fried, add all ingredients (except prawns) into Paellera. Add two hands-full of rice per person. Cover everything over with water. Cook at low temperature. Add saffron and a couple of sprinkles of salt. Stir everything continually slowly, adding water until rice is done lose (not sticky). (Rice consumes a lot of water) Cook at low temperature for at least one hour after adding other ingredients. Add prawns after half an hour (as decorative). Always care that rice is loose and has enough water. Water to disappear before serving.

CaptreeIsland Clams

by P. Biba

Ingredients:

3 or 4 dozen cherry stone or little neck clams

2 cups of white wine

2 tbsp lemon juice

bunch of fresh chopped parsley

2 minced garlic cloves 

2 sticks of butter

Directions:

After a lovely afternoon  of claming purge 3 or 4 dozen cherry stone or little neck clams of sand in fresh water for at least 2 hours,  changing water frequently until no sand appears on the bottom of bucket.   In a large pot put in white wine, lemon juice, chopped parsley and garlic cloves.  Add purged clams on top and steam with a very tight lid for 10-15 minutes.  Put clams with shells in a large bowl. Add  butter to the liquid from the pot and meltand blend to make sauce.  Pour over clams.  Delicious!

Shrimp and Wild Rice Casserole

By A. Stiebel

Ingredients:

1 (8-ounce) package wild rice 

1 pound medium shrimp, peeled and de-veined 

2 tablespoons butter 

1/2 green bell pepper, seeded and chopped 

1/2 onion, chopped 

1 (10 3/4-ounce can) condensed cream of mushroom soup 

2 cups grated sharp Cheddar 

Salt and pepper

Directions:

Cook the rice according to package directions minus 1/4 cup water. 

Drain and cool.  Bring 2 cups water and 1/2 tablespoon salt to a boil in a

 medium sauce pan and cook the shrimp for 1 minute. Drain immediately

and set aside.Heat the butter in saucepan and sauté the pepper and 

onion until soft, about 5 minutes. Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp 

and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch 

square aluminum cake pan or an 11 by 7-inch glass casserole dish with 

vegetable spray. Place the mixture in the pan and top with remaining 

1/2 cup cheese. Bake for 30 minutes, until bubbly.

Shrimp and Cheese

S. G. Sneeden

Ingredients:

2 lbs. shrimp, peeled, deveined, and headed

3 tbsps. olive oil or canola oil

flour

1 cup shredded mild cheddar cheese

salt and pepper

Directions:

Lightly salt and pepper shrimp. These are the small to medium shrimp, 

not the fantail shrimp. Lightly flour shrimp, shaking off excess. When ready to 

serve, stir fry shrimp in oil until completely done (pink or orange in color). Pour off

 any excess oil, leaving shrimp in pan. Sprinkle in cheese and toss lightly over low 

heat until cheese is completely melted, then serve immediately with a tossed 

salad or vegetable of your choice. If you are going out in service, you can have

 salad made and shrimp ready to fry, go out, then come home and quickly have 

a nice lunch ready in about fifteen minutes. This recipe was invented by my 

mother who was trying to stretch one of her favorite seafood for a large family. 

I find it very convenient and unique. I also like it very much. Of course, before 

serving you must make sure anyone eating is not allergic to shellfish. 

Serves approximately 4-5 people.

Shrimp Scampi

by L. DiFede

Ingredients:

1 1/2 to 2 pounds de-veined shrimp                  white wine

4 cloves garlic minced                                     bread crumbs

1 stick of butter                                              grated cheese

Directions:Lay shrimp in baking dish.  Cover with garlic and white wine.  Dot with butter.  Sprinkle parsley, bread crumbs and grated cheese on top.  Bake 20-25 minutes in a 350 degree oven.

You can make flounder the same way.

Seafood Marinara Sauce

by B. Romano

Ingredients:

 1 lobster*

Sauce:

1 head of garlic chopped 

¼ cup extra virgin olive oil                                               

1-28 oz can  tomato puree                     

½ cup water                                           

1 tbsp fresh chopped basil                     

1 tbsp fresh parsley chopped

Directions:

Sautee garlic in oil till golden, then add tomato, water, basil, parsley.

Cover and cook 15 minutes on low

Boil lobster 1 min in water. Drain and put lobster in sauce seasoning with salt and pepper. Cook covered 20 minutes. Serve over pasta

*if you want to use: 1lb shrimp and 12 clams instead of lobster.

Also use 28 oz can of crushed tomato instead of puree, and 1 cup of water and ½ tsp of oregano. Cook seafood 25 min total.

Lobster Fra Diablo

by M. Sposato

Ingredients:

1 whole 3 lb. lobster (have store split it down the center)

1/2 lb scallops                                        3 cloves crushed garlic

1/2 lb shrimp (de-veined)                        1/2 cup finely chopped onion

juice of 1/2 lemon                                  1/4 cup olive oil

1/2 cup parmesan cheese                        1 cup Italian bread crumbs

2 cups basic Marinara Sauce with 1 tbspsn crushed red pepper

(or above recipe: Mama Bina’s Seafood Marinara Sauce with 1 tbsps crushed red pepper.)

Directions:

Add cleaned scallops and shrimp to a bowl with lemon juice, cheese, garlic, onion, oil and bread crumbs. Mix then  stuff the lobster down the center.  Bake at 350 degrees for 20 minutes.  Spoon on some sauce and bake another 10 minutes.  Serve with pasta and extra sauce to taste.

 Fresh Salmon

by R. Ramroop 

Ingredients:

1 lb salmon                                                  

Oil                                                                                          

Fresh cilantro                                     

Salt, pepper, and Garlic powder to taste

Pineapple Lemonade Juice 

dash of Dijon Mustard

1 Lime sliced

Directions:

Add oil to pan. When heated add Salmon rubbed with spices on both sides. Add a dash of mustard to pan. When oil dissipates add pineapple lemonade to deglaze. Cook 5-6 min. on each side or, until it flakes with fork. Peel and discard skin.   Serve with lime slices.

Salmon Loaf

by D. Zecchini

Ingredients:

1 beaten egg                                                                            

1 large onion (chop small)                                                   

1 large green pepper (chop small)

1 large can Red Salmon with juice (remove bones and skin)

1/2 can cream of celery soup (or mushroom soup)

crumble 12-15 soda crackers

salt and pepper to taste

Directions:

In a mixing bowl combine all ingredients. Mix well.  Turn into a buttered loaf pan.  Bake 375 degrees for 35-40 minutes

Pecan-Tarragon Crusted Salmon

by R. Axtell

This is our favorite for hosting the Circuit Overseer

Ingredients:

4-6oz salmon fillets                               

2 teaspoons shredded orange peel       

¼ cup orange juice                               

2 tablespoons olive oil                         

2 teaspoons snipped fresh tarragon     

1 Tablespoon Dijon Mustard                      

1 tablespoon melted butter

1 teaspoon honey

2 teaspoons snipped parsley

2 teaspoons snipped tarragon

lemon slices (optional)

Directions:

Rinse fish, pat dry with paper towel. Place fish in plastic bag set in a deep bowl.  Combine orange peel, orange juice, olive oil and 2 teaspoons tarragon.  Pour over fish, turning to coat. Seal bag. Let stand at room temperature for 20 minutes.

Preheat oven. To 425degrees.

In dish combine mustard, butter, honey; set aside.

In another dish combine bread crumbs, pecans, parsley and 2 teaspoons tarragon.

Remove salmon from marinade- discard marinade.

Place fish, skin side down in a greased shallow baking pan. Brush fish with mustard mixture; sprinkle with bread crumb mixture to coat. Bake uncovered for 12 to 16 minutes or until fish flakes easily. If desired sprinkle with additional tarragon and parsley. Garnish with lemon slices. Makes 4 servings.

Fast & Easy Fish

By E. Halvorsen

Ingredients:

Fish fillets

seasoned salt

black pepper

Goya Sofrito

Directions:

Preheat oven to 425 degrees.  Run fish under cold water, pat dry.  Oil pan slightly.  Lay fish skin down- Sprinkle with seasoned salt, black pepper & Goya Sofrito to taste.  Cover lightly with tin foil..  Bake for 8-10 minutes.  Serve with lemon slices, vegetables,  baked potato & salad.

Yellow Fin Tuna Steaks

by C. Cousins

Ingredients:

4 yellow fin tuna steaks

¼ cup soy sauce

2- 4 tbsp Cajun spice

Directions:

Rinse fish, pat dry with paper towel sprinkle with Cajun spice. Place fish in plastic bag set in a deep bowl, add soy sauce. Marinade for ½ hour.  Discard marinade and barbeque fish on a lightly oiled grill,  or broil in oven with butter for 5-6 flip and cook for an additional 4 minutes until done. You can also grill it on a lightly oiled cast iron pan. Don’t over cook tuna it tends to dry up fast. 

Tuna Steaks with White Wine

by M. Cousins

Ingredients:

4 tuna steaks

1/3 cup olive oil

4 cloves of garlic-minced

2- 4 tbsp black pepper steak rub

½ cup dry white wine

Directions:

Soak fish in milk for 1 hour. Drain and discard milk. Pat steaks dry with paper towel, sprinkle with black pepper rub. Place fish in plastic bag set in a deep bowl, add olive oil and garlic and combine well. Marinade overnight in refrigerator, do not discard marinade. Place a cast iron pan on the barbeque (or on stove top with good ventilation) and make very hot. Fry steaks for 2-3 minutes, flip and cook for an additional 3 minutes until done then transfer onto a platter.  Place left over marinade in the pan that you cooked the fish, add 1/2 cup dry white wine, and bring to a boil. Let reduce for 2-3 minutes then pour over fish and serve. Don’t over cook tuna it tends to dry up fast.