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Grilled oysters with fennel and spinach topping recipe

Grilled oysters with fennel and spinach topping recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

For some people, just slipping oysters down raw is the only way to eat them, but if you prefer them cooked, this is a great way to prepare them. Serve with warm pitta bread slices.

Be the first to make this!

IngredientsServes: 4

  • 16 oysters in the shell, opened and top shell discarded
  • 30 g (1 oz) butter
  • 1 shallot, finely chopped
  • 100 g (3½ oz) potato, peeled and finely diced
  • 100 g (3½ oz) bulb of fennel, finely diced
  • 100 g (3½ oz) spinach, torn into pieces
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • salt and pepper
  • lemon wedges to serve

MethodPrep:25min ›Cook:3min ›Ready in:28min

  1. Check the oysters to make sure there are no bits of shattered shell on them. Arrange them, on their half shells, in four individual flameproof dishes, or on one large dish, and season with salt and pepper to taste. (Propping the shells with crumpled foil will prevent them from tipping.)
  2. Preheat the grill to moderate. Heat the butter in a frying pan, add the shallot and cook over a gentle heat for 2 minutes or until beginning to soften. Add the diced potato and fennel and cook gently for 10 minutes or until tender, stirring occasionally.
  3. Stir in the spinach and cook for 1–2 minutes or until the spinach has just wilted. Add the lemon juice, parsley and seasoning to taste. Spoon 1 tbsp of the mixture over each oyster.
  4. Cook the oysters under the grill for 3 minutes or until the topping is tinged brown. Serve immediately, with lemon wedges.

Some more ideas

For a spicy almond topping, use 55 g (2 oz) slivered almonds instead of potatoes. Roughly chop the nuts in a blender or food processor, or by hand, and mix with 1–2 garlic cloves, finely chopped, 2 tbsp chopped fresh coriander, ½ small red chilli, seeded and finely chopped, 1 tsp ground cumin, 1 tsp paprika and 1 tbsp extra virgin olive oil. Add this mixture to the cooked shallot and fennel, together with 55 g (2 oz) white breadcrumbs and the juice of ½ lemon. Mix well, then add the spinach and finish as in the main recipe. * Replace the fennel and spinach with 55 g (2 oz) smoked back bacon, finely chopped, and 100 g (3½ oz) Savoy cabbage, finely shredded. Add some toasted cumin seeds or caraway seeds for extra flavour.

Plus points

Oysters have long been linked with aphrodisiac powers, probably because they are an excellent source of zinc which is essential for growth and sexual maturity. * Although spinach appears to be an excellent source of iron, the iron isn't easily absorbed by the body. However, the vitamin C from the lemon juice in this recipe will help the absorption.

Each serving provides

B1, B6, B12, niacin, copper, zinc * A, iron * C, folate, calcium, potassium

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How to cook perfect oysters Rockefeller

Give the salty half-shell favourites a deluxe Christmas upgrade. But what is the secret to recreating the original New Orleans greens?

Felicity Cloake’s perfect Oysters Rockefeller. Photograph: Felicity Cloake for the Guardian

Felicity Cloake’s perfect Oysters Rockefeller. Photograph: Felicity Cloake for the Guardian

Last modified on Sat 18 Aug 2018 08.05 BST

F or those of us smitten with their saline charms, oysters are one of few foodstuffs immediately evocative of celebration. Whether borne aloft through a noisy restaurant on a silver platter, or slurped from the shell on a pebbly beach, they scream special occasion – yet even among their many fans, they remain an occasional treat in Britain, despite the fact our waters contain some of the finest bivalves in the world.

A survey conducted by Morrisons, which put them on sale at 25p each earlier this year, found that a quarter of people were put off oysters by the perception they were expensive (generally they tend to come in between 50–80p a pop), and I suspect worries about food poisoning must deter a few more (although, in truth, as long as they’re tightly closed, and you keep them somewhere cool, with a damp tea towel over the top until you’re ready to eat them, it’s pretty low-risk stuff).

It’s hard to beat them on the half shell, perhaps with a dash of Tabasco or shallot vinaigrette if you must but, for a luxurious Christmas treat for a select group of friends (because, even at 50p each, four oysters are definitely better than one), I can’t think of a better upgrade than oysters Rockefeller, a New Orleans classic so named, according to its creator Jules Alciatore of Antoine’s restaurant, “because I know no other name rich enough for their richness”. Simon Hopkinson describes these gratinated green shellfish as “the best hot oyster dish I know. Period.” That’s tha, then.

The original recipe is a closely guarded secret, however – and one which many have tried to replicate. Including, of course, me.

Simon Hopkinson’s oysters Rockefeller. Photograph: Felicity Cloake for the Guardian


Oysters Casino

  • Quick Glance
  • Quick Glance
  • 35 M
  • 45 M
  • Serves 10 to 12

Ingredients US Metric

  • 8 strips thickly sliced bacon (about 10 oz), cut into 1/4-inch (6-mm) dice
  • 4 tablespoons unsalted butter (2 ounces)
  • 2 smallish shallots, peeled and minced
  • Kosher salt
  • 1/2 loaf day-old country bread (about 6 oz), finely chopped in a food processor
  • Pinch of fresh ground black pepper
  • 1 handful herbs, such as rosemary, thyme, savory, and/or parsley, finely chopped
  • 24 oysters, shucked (reserve the shells and as much of the liquor as possible)
  • Lemon wedges, for serving

Directions

Preheat the oven to 400°F (200°C).

In a large skillet over medium-low heat, cook the bacon until the fat renders. Once the bacon begins to crisp, use a slotted spoon to transfer it to a plate. Add the butter to the skillet and let it melt. Stir in the shallots and a pinch of salt and cook, stirring, until the shallots are softened, 3 to 5 minutes. Add the bread crumbs, pepper, and herbs and stir to combine. Return the bacon to the skillet, increase the heat to medium, and cook until the bread crumbs are golden, about 5 minutes more.

Arrange the shucked oysters in a single layer on 1 or 2 ovenproof rimmed platters. Spoon a heaping tablespoon of stuffing atop each oyster shell and bake until the liquid is bubbling and the bread crumbs are golden brown and crisp, 5 to 7 minutes. Serve immediately, with lemon wedges on the side.

Recipe Testers' Reviews

Nadine Bonda

This oysters Rockefeller recipe with bread crumbs has much going for it. The stuffing has a good taste and cooking the oysters for only 5 minutes (actually, I cooked them for 7 minutes because I used large oysters) left the oysters warm but didn’t change the texture of the oyster.

The recipe made more than enough stuffing. Planning for another use for the leftover stuffing would save wasted ingredients. I used it to stuff halves of butternut squash that I then baked. The bacon grease in the stuffing kept the butternut squash moist and delicious.

Eight strips of thick bacon gives off quite a bit of bacon grease. This, along with the amount of crisp bacon pieces overwhelmed the dressing. Next time I would drain off some of the bacon grease before adding the shallots and bread crumbs.

Two oysters may be plenty as a first course for a dinner party. I had someone else shuck the oysters.

Kristen Kennedy

Since I have oyster shells on hand, I simply bought a pint of oysters (in their liquid) for this recipe. After making the topping, I placed an oyster with a drizzle of liquid on each shell and placed a heaping tablespoon of the topping on the oysters and bulk of the shell.

I had extra topping, but since I also had extra oysters, this was win-win. I just kept cooking until I ran out of topping, which made my guests hysterically happy. The cooking times in the recipe are spot on. I appreciate that the oysters were just cooked through and not overdone.

While this dish is both visually and palatably pleasing, I take exception to the name. In my humble opinion, the bread crumbs, butter, and bacon are all quintessentially Casino. In Southern Maryland parlance, bivalves dubbed Rockefeller must include spinach, watercress, scallion, or fennel, blended with anything from a rich béchamel to a glug of cream. And please don’t mention cheese. The local watermen will run out of the room screaming. As an Oysters Casino recipe, I feel this is quite good albeit missing something—perhaps the tiniest hint of garlic, Worcestershire, or lemon. I’ll experiment as I’ll definitely be making again.

Jennifer Combs

Living in the Pacific Northwest, oysters are a wonderful, accessible treat.

With full disclosure, the most difficult part of this oysters Rockefeller with bacon recipe is the shucking of the oysters. I enlisted the help of my husband with this task whom I had gifted an Oyster 101 cooking class this past holiday. Even with a cooking class under his belt, practice definitely makes perfect. And my husband needs a lot more practice. (Sorry, Scott.) It took him close to 10 minutes to shuck 12 oysters. There were a few expletives uttered during the process.

The remainder of the recipe is a breeze. The savory, bacon-dotted, herbaceous bread crumb topping is out of this world. The recipe produces enough of this topping to fill 3 to 4 dozen oysters. With plenty leftover, I served it on top of roasted asparagus. My husband commented that this mixture would make even cardboard taste great. Would I reduce the amount of topping that I made in the future? Probably not. It is so versatile. I popped the leftover in the freezer and plan to use it as a topping on a small pan of homemade mac ’n cheese.

The only addition I would make to this recipe is serving the oysters with a wedge of lemon to squeeze over them. A little acid would send this recipe over the top. It is suggested that this recipe serve 8 to 10. I would portion at least 2 oysters per person. While it is hearty, one seems skimpy. When choosing your oysters, size does matter. I mistakenly chose a small local variety, a Snow Creek oyster. When shucked, there was very little meat. The topping almost overwhelmed it. I would pick a slightly larger variety in order to balance the crumb to oyster ratio. Small or petite oysters would be overwhelmed by the bread crumb mixture.


Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it’s one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting [&hellip]

This summer I tried my hand at few new types and techniques for pickling. The sub-head on this post is What I’ve Learned. Spoiler: It might better be called I Tried It So You Don’t Have To. Here goes. At my neighborhood green grocer in Astoria, United Brothers Fruit Markets, there’s always an enormous variety [&hellip]


It’s OK to Cook Oysters

Purists will tell you that oysters must be eaten on the half shell to truly appreciate their flavor. While we love slurping them down raw as much as anyone, here on the Gulf Coast, where oysters are relatively inexpensive and consistently large, there’s a long tradition of restaurants serving fabulous cooked oysters. Here are some of the best dishes.

Oysters Gilhooley, the specialty of the house at the ramshackle Gilhooley’s Raw Bar (222 9th St., San Leon, 281-339-3813), is the best plate of barbecued oysters on the Gulf Coast. The mollusks are shucked, then mopped with garlic butter and parmesan and grilled over smoky pecan wood in a barbecue pit. Butter flare-ups blacken the shells and give the oysters a charred flavor. For the definitive Galveston Bay oyster-bar experience, get a table on the patio—right next to all the commercial fishermen and Harley-Davidson riders—and order a round of Lone Stars and a dozen on the half shell, then top it all off with the barbecued kind.

The most famous cooked oyster dish of the Gulf coast, oysters Rockefeller, was created in 1899 at Antoine’s restaurant in New Orleans by chef Jules Alciatore, son of the founder. Legend has it that the chef was trying to come up with a Gulf Coast version of the famous French dish Escargots à la Bourguignonne—snails baked in their shells with butter, chopped parsley, and shallots. And while escargots were hard to come by in New Orleans, oysters were everywhere.

The dish was named after John D. Rockefeller, the richest man of that era, because the sauce was “as rich as Rockefeller.” When Franklin Roosevelt had oysters Rockefeller at Antoine’s in 1937, Mayor Robert Maestri asked, “How you like dem ersters, Mr. Roosevelt?” The question, which was recorded in the national press, made the New Orleans “Yat” accent famous.

There are a couple of reasons why every chef has his or her own recipe for oysters Rockefeller. For one, the original recipe remains a closely guarded secret, even after all these years. For another, after making a pilgrimage to Antoine’s to try the original, food lovers generally agree that they prefer the imitations.

Some think Antoine’s oysters Rockefeller is made with parsley others insist it’s actually watercress—the recipe once included a touch of absinthe, but that’s been changed to Herbsaint or Pernod. But it really doesn’t matter. We’ve become so accustomed to the rich flavor of spinach in oysters Rockefeller, the original tastes downright weird.

Liberty Kitchen & Oysterette offers three choices of “crazy oysters” cooked on a robata grill, along with several add-ons. The grilled oyster with salt and pepper topped with the optional addition of sturgeon caviar is amazing the one with jalapeño, tequila, lime juice, and avocado oil will please fans of spicy foods and the one with bacon, pork belly, and apple cider vinaigrette is a little heavy on the pork. But don’t miss the oyster and fennel stew here—it’s magnificent. There are other varieties of grilled oysters at the original Liberty Kitchen & Oyster Bar.

The lovely barbecued oysters at Cottonwood are topped with garlic butter, parsley, and breadcrumbs, and lightly broiled so the oysters stay moist and plump. If you like your oysters with a cold brew, you’re in luck. This laid-back modern ice house has an incredible craft beer selection.

For the oysters Madeleine at The Rouxpour, (2298 Texas Ave., Sugar Land Town Square, 281-240-7689), the mollusks are fresh-shucked, then chargrilled in the shell and topped with creamed spinach, aged Asiago cheese, and chopped smoked bacon. Sample them during the New Orleans–style restaurant’s popular jazz brunch, which also includes all the oysters on the half shell you care to eat.

The grilled oysters at Jimmy G’s Cajun Seafood are charred on a gas grill with a slosh of garlic butter and a sprinkling of parmesan—a carbon copy (sorry) of the char-grilled oysters at Drago’s in suburban New Orleans, which pioneered the genre. Oyster poor boys are also a good bet.

Grilled oysters at Tommy’s Oyster Bar and Restaurant in Clear Lake are coated with a mixture of white wine, garlic, shallots, and butter, dusted with Parmesan cheese, and lightly charred. Tommy’s is a cutting-edge seafood house that sometimes serves the sea snails called bigoneaux, cooking up these oyster reef pests in the style of escargot.

The steamed oysters at Denis’ Seafood are a lighter variation on the same theme, seasoned with garlic butter and parmesan. Steaming avoids the charred flavors, so these are delicious but delicate. Denis’ oysters Rockefeller are outstanding too, but skip the oysters Denis—the thick layer of melted cheese overwhelms the flavor of the seafood.

Oysters Floyd at Floyd’s Cajun Seafood is a dish that’s a lot like oysters Denis—the grilled oysters have a similar crabmeat and shrimp cream sauce on top—but there’s just a hint of melted cheese instead of a mound of the stuff. Just a little bit makes a huge difference in flavor.

Baked oysters are the oldest and most famous of the Gulf Coast’s cooked oyster dishes (see oysters Rockefeller sidebar, to the right). Goode Company Seafood offers the best version in Houston, with the oyster served under richly seasoned spinach-and-cream topping and a distinctive cap of broiled hollandaise—a tasty and innovative garnish. The restaurant’s oysters Bovine come wrapped in smoked ribeye, each creation like a miniature carpetbagger’s steak stuffed with oysters.

You might say that the baked oysters at Reef are multicultural, topped as they are with Swiss chard instead of spinach and seasoned with Indian lime pickle relish, Italian Asiago cheese-flavored breadcrumbs, and a dash of French Pernod. The oysters are baked on rock salt with whole star anise, cinnamon, and black peppercorns. When you lean over the plate, you get a heady rush of spicy smells that mingle with the flavor and aroma of the baked oyster—an amazing sensory experience.

Danton’s’ “Baked Oysters Dan” are topped with crabmeat in garlic butter, bread crumbs, parmesan, and secret spices—a luscious treat. We also recommend the exceptional oysters Kyle, named after co-owner Kyle Teas. It’s a simple, old-fashioned pan roast made with six oysters gently cooked in butter, garlic, and lemon juice served with toasted, buttered rolls.


Preparation

    1. Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
    2. Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover chill.)
    3. Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.

    What are Oysters Rockefeller?

    Oysters Rockefeller are the creation of a New Orleans restaurant and the original recipe is a secret to this day. The topping on the oysters was considered so rich, the dish was named after the richest person of the day, John D Rockefeller.

    Although there are variations, the topping generally includes a mix of greens including spinach, pernod, and is topped with cheese and/or breadcrumbs.


    How to Make Classic Oysters Rockefeller

    Make Some Green

    For my take on oysters Rockefeller, I use the classic escargots compound butter of shallots, garlic, and parsley as a starting point. My research helped inform my additions of green onions and celery (I’m trying to get on that Victorian bougie vegetable tip), and fennel provides a fresh vegetal complement to the anise notes of absinthe. I temper the alliums' bite by cooking the garlic, shallot, and scallion first in order to not overwhelm the flavor of the oysters themselves. Because we want the topping to end up being a vibrant, rather than an army, shade of green, it's important to break up the process for the topping, first by cooking the sturdier vegetables to soften and mellow them and then incorporating raw green herbs into the mix in the food processor.

    The first step is to sweat garlic, shallots, fennel, celery, and scallion whites in butter. The goal here is to gently cook the vegetables, softening them while also drawing out their natural sweetness as well as water content. Seasoning them early in the cooking process with a healthy pinch of salt helps speed up this process. Make sure you take the time to fully cook down these aromatics, otherwise you will end up with a loose and watery Rockefeller topping.

    Once the vegetables are soft and their moisture has evaporated, remove the saucepan from the heat and stir in a tablespoon of absinthe (you can substitute Pernod or Herbsaint here). In order to preserve absinthe's intense anise notes, I don't cook the alcohol off at all for this reason a little bit goes a long way. If you aren't into anise, or don't drink alcohol, you can obviously leave this step out.

    Next, I transfer the mixture to a food processor, process it to a coarse paste, and then let it hang out for a few minutes to cool down slightly. I always like to blend or process vegetables while they are still hot because they break down more readily, giving you a smoother result while also putting less stress on the motor of your appliance.

    It's now time to incorporate the greenery. Along with the requisite parsley (again, this dish originated as a riff on traditional escargots, which is all about butter, garlic, and parsley), I add the green parts of the vegetables that I cooked down earlier—fennel fronds, celery leaves, and sliced scallions. I process it all together just until the herbs are broken down and incorporated into the cooked vegetable paste. Then, with the food processor still running, I gradually add room temperature butter, one tablespoon at a time, until fully emulsified. At this point the mixture should be the consistency of a loose pesto.

    Finally, in go some panko breadcrumbs, which are processed just until the breadcrumbs are incorporated. The breadcrumbs act as a binding and thickening agent (think Spanish gazpacho) rather than as crunchy topping: Under the broiler, the panko helps stabilize the compound butter as it melts, keeping it from fully melting and breaking in the heat.

    The compound butter needs to be seasoned with salt and pepper, but keep in mind the natural salinity of the oysters themselves this is a situation where you want to be a conservative in your salt application. If you have disposable pastry bags, this is a great time to use them. Bag up the paste, or transfer it to a bowl and cover with plastic wrap, pressing the plastic onto the surface of the paste to prevent a skin from forming and the greens from oxidizing. With the topping squared away, it's time to get shucking.

    Aw, Shucks

    Before busting out the oyster knife, turn on your broiler and position an oven rack in the highest position possible. Set up a rimmed baking sheet to place the oysters on. You have a couple options for doing that: You can either lay down an even layer of rock salt (sometimes labeled "ice cream salt") on a sheet tray, or you can crumple up a piece of aluminum foil.

    Grab your properly stored and scrubbed oysters from the fridge, and get shucking, arranging the shucked oysters on the prepared sheet tray as you go. Once they're all shucked, it's time to cover them with the herb-butter topping. Pipe or spoon a heaping tablespoon of topping over each oyster, and then use a small offset spatula or a butter knife to spread it into an even layer, capping the oysters. Cover them evenly, since we want the topping to shield the oysters from the direct heat of the broiler, which will otherwise quickly overcook them.

    The Broil Treatment

    Pop the sheet tray in the oven, and broil the oysters until the topping starts to brown and the oysters are warmed through, which will only take a few minutes. While staring into an oven might not be your idea of fun, I wouldn't recommend walking away from the oysters at this moment. Home oven broilers are consistently inconsistent, and the last thing you want to do is burn the topping or hammer these beauties into chewy oblivion. I can't overstate how unpleasant overcooked oysters are to eat please don't do it.

    Remove the baking sheet from the oven, and serve up your Rockefellers. How you go about that depends on the type of company you keep and how fancy you want to be. You can just present them straight up on the baking sheet with lemon wedges, or if you are looking to class things up, transfer the oysters to a more attractive serving platter lined with rock salt.


    Aunt Theresa's Octopus Chili (a Corktown Favorite)

    Place in oven safe glass pan. Cover with cheese for topping.

    Place in preheated oven at 350*F for about 20-30 minutes

    BBQ CHIPOLTE PICKEREL with MANGO SALSA & AVACADO

    3 Small Chipolte Peppers**1/2 T Dry Mustard

    1/2 T Garlic Powder**1 T Chili Powder

    1 T Ground Coffee Beans**1/2 T Coriander

    1/2 C White Wine or Apple Cider Vinegar

    2 1/2 T Bottled BBQ Sauce**1 1/2 T Minced Garlic

    Blend all ingredients together. Set aside.

    5 Mangos (small diced)**1/3 C Chopped Cilantro

    3 T Minced Onion (scallions or red onion)

    1/2 C Roasted Red Pepper (small diced)

    1/2 T Fresh Mint (minced)**2 T Olive Oil

    2 T White Wine Vinegar**Honey to taste

    6 Avacado (peeled and seeded)

    1 1/2 T Cilantro (chopped)**1 C Sour Cream

    Blend all ingredients until smooth. Season to taste.

    GRILLED TILAPIA WITH TOMATO, FENNEL, & CUCUMBER SLAW

    TOMATO, FENNEL & CUCUMBER SLAW

    4 large ripe Plum Tomatos, seeded & julienned

    2 medium Cucumbers peeled, seeded & julienned

    1/4 C Chopped herbs (parsley & cilantro)

    1 T olive Oil**1/2 C Chopped Scallions

    1/4 C Feta Cheese, crumbled

    Mix all ingredients until evenly combined. Top Grilled Tilapia with Slaw.

    1 T fresh Oregano, chopped

    Blend all ingredients. Season to taste with salt and pepper.

    SPICED RUBBED HALIBUT WITH FRESH CORN & ROASTED RED PEPPER SALSA

    Combine all ingredients. Lightly sprinkle Halibut fillets with Spice Rub. In a medium saucepan sear fillets meat side down, 3 - 4 minutes. Turn over and finish in pre-heated 350 degree oven or on grill 4 - 6 minutes.

    FRESH CORN & ROASTED RED PEPPER SALSA

    2 C Fresh Corn (cut off cob)

    1/2 Bunch Green Onion (minced)

    1 C Roasted Red Pepper (seeded & diced)

    1/2 Bunch Cilantro (cleaned & chopped)

    CILANTRO - LIME VINAIGRETTE DRESSING

    Mix all ingredients together.

    SCALLOPS WITH SAUTE SPINACH & ROASTED RED PEPPER COULIS

    Heat saucepan and saute until golden on each side.

    1 lb Spinach (picked and washed)

    Saute spinach in olive oil with tomatos, onion and garlic. Season with salt and pepper. Cooking time 1 - 2 minutes.

    ROASTED RED PEPPER COULIS

    Wash red peppers then roast 15 - 20 minutes. Blend with clam juice, olive oil, lemon juice and salt and pepper to taste.

    SKILLET BLACKENED SEASONING

    Mix together well. 6 servings.

    1 t Fresh Chopped Parsley

    2 T minced,peeled fresh Ginger

    Salt and or Soy Sauce to Taste

    Mix all ingredients together in a mixing bowl. 4 servings.

    8 oz Pub Style Honey Mustard (such as Mucky Duck)

    4 oz Walnut pieces ground

    When fish is almost done, put 2 oz Honey Mustard and 1 oz Ground Walnut on top of fish. Finish cooking the fish and the Honey Mustard will heat up the walnuts will be lightly toasted. 4 servings.

    LIME GRILLED SALMON WITH ARTICHOKES AND MUSHROOMS

    4 each, 6 oz portions Salmon, skinned and peeled

    2 T fresh Chopped Cilantro

    1 #303 can Artichoke Hearts, drained and quartered

    Combine the two lime juices and the olive oil and pour over the salmon fillets. Marinate 2 hours. On a medium grill, cook salmon fillets 6 - 8 minutes per side. Basting the salmon as it cooks. Be sure to reserve 1/4 C of the marinade for the sauce. When salmon is ready, remove from grill and place on platter. In a skillet over moderate heat add the marinade and cook the mushrooms for about 3 minutes or until they begin to soften. Add the artichoke hearts, the white wine and seasonings. Cook 5 minutes and add in the parsley and cilantro. Heat through and lay over the grilled salmon. Serve immediately and enjoy.

    LILY'S SEAFOOD - SEARED SESAME TUNA WITH CRISPY SPINACH & SOY MISO

    Mix all the seasonings, sesame seeds and flour in a large bowl. Beat eggs and milk together in a seperate bowl to create an "egg wash." Dip the tuna steaks into the egg wash then dredge through the flour mixture. Heat a saute pan to MedHi add enough vegetable oil to just cover bottom. Gently add your tuna steak to the hot oil and cook two minutes per side (the tuna should be a gorgeous golden color, reduce heat if flour begins to burn). The steak can then be finished to desired temp (i.e. medium/well done in oven). Place atop flash fried crispy spinach and drizzle w/Soy Miso Dressing. Enjoy!

    MOTHER SUPERIOR'S" LAKE WHITEFISH WITH SAFFRON CREAM

    2 lbs. LAKE WHITEFISH FILLETS

    1. In a saucepot add butter, garlic, and saffron. Sauté 3 minutes on medium heat.

    2. Add flour to form paste. Cook 4 minutes- be careful not to burn.

    3. Add water and milk, stir gently to remove all lumps.

    4. Simmer 10 minutes then add salt and pepper to taste.

    5. Pour over cooked Lake Whitefish fillets (broiled, baked, grilled, or sautéed)

    CAJUN SAUTE LAKE WHITEFISH

    2 lbs. LAKE WHITEFISH FILLETS (skinned)

    1 tsp. BROWN SUGAR (optional)

    1. Combine all spice and seasoning ingredients.

    2. Lightly oil fish, then sprinkle with seasoning mixture on both sides.

    3. On medium heat, sauté fish 2-3 minutes on both sides.

    SALMON WITH LEMON CAPER SAUCE

    2. Combine butter, capers, lemon juice, and set aside.

    3. Rub fish with oil, season with salt and pepper.

    4. Grill salmon 3-5 minutes on each side.

    5. Serve with butter mixture.


    PEPPER GRILLED SALMON with Cucumber/Yogurt Sauce

    3 t COARSE GROUND BLACK PEPPER

    2. Combine yogurt, sour cream, garlic, dill, cucumber, along with a pinch of salt and pepper and set aside.

    3. Rub fish with oil and coat with coarse ground pepper.

    4. Grill on both sides&rsquo 3-5 minutes each. Serve with sauce mixture.

    1 cup diced red or green bell pepper

    1/2 medium, red onion, thinly sliced, separated into rings

    1/2 cup sliced ripe olives

    2 tablespoons finely chopped parsley

    1 tablespoon drained capers, rinsed

    2 teaspoons finely chopped oregano

    1 tablespoon finely chopped basil

    3/4 cup olive oil or vegetable oil

    Lettuce or other salad greens

    Cherry tomatoes or tomato wedges

    Cut squid bodies crosswise into 1/4 to 1/2 inch slices. Cut tentacles crosswise in halves or quarters. Bring a kettle of salted water to boil. Add squid pieces simmer 15 to 30 seconds or until squid turns opaque. Remove with a slotted spoon rinse with cold water. Drain again pat dry with paper towels. In a large bowl, toss together cooked squid, bell pepper, onion rings, olives, parsley and capers. In a small bowl, combine vinegar, sugar, garlic, oregano and basil. Using a whisk, beat in oil a little at a time. Pour dressing over salad toss to distribute. Season with salt and pepper to taste. Line a platter or individual plates with lettuce or other salad greens. Mound salad on greens. Garnish with tomatoes.


    STEAKS WITH THAI-STYLE TOPPING

    4 tablespoons butter or margarine

    1/4 cup sliced natural almonds

    1 tablespoon each grated or minced gingerroot, pressed or minced garlic and finely chopped jalapeno pepper

    2 tablespoons each soy sauce and brown sugar

    1/3 cup each shredded coconut, thinly sliced green onion, and chopped fresh cilantro

    4 pieces fish, approximately 5 to 8 oz. each

    Place 1-tablespoon butter (reserve remaining) and almonds in a glass pie plate or microwavable bowl. Microwave on full power 3-1/2 to 5 minutes, until almonds turn golden-brown, stirring once during cooking. Remove almonds from dish and reserve. In the same dish microwave remaining butter, gingerroot, garlic, jalapeno peppers 1 minute. Stir in soy sauce, brown sugar, coconut, and green onion. Microwave 1 minute longer. Remove dish from oven and stir in cilantro set aside. Rinse fish and pat dry with paper towels. Season with salt. Arrange fish in a round microwavable dish in a spoke pattern with the thickest edge toward the outside. Cover with plastic wrap cut 3 or 4 small slits in plastic for steam vents. Microwave on full power 7 to 9 minutes, rotating dish quarter after 5 minutes, until fish just turns from translucent to opaque throughout. (Cut into the center with the tip of a sharp knife to check.) Let stand, covered, on counter several minutes to finish cooking. To serve, transfer fish to individual

    plates or platter. Spoon on cilantro mixture and sprinkle with toasted almonds. Serve with lime wedges.

    MAKO SHARK AND PEPPER KABOBS

    2 lbs. MAKO SHARK, cut into 1 inch cubes

    1 tsp. FINELY MINCED, FRESH DILL

    1 tsp. FINELY MINCED, FRESH CHERVIL OR PARSLEY

    2 SWEET RED PEPPERS, SEEDED AND CUT INTO 1-INCH

    2 GREEN PEPPERS, SEEDED AND CUT INTO 1-INCH

    Rinse and dry fish cubes. In a glass bowl, mix together the oil, lemon juice, and herbs and marinate the fish for 1 hour. Drain and reserve marinade.

    Take all the cut vegetables and toss them in the marinade and then drain the vegetables as well. Reserve the marinade as a basting sauce.

    Skewer the fish and vegetables, alternating the colors, on long metal skewers. Sprinkle the kabobs with the paprika and cayenne and broil about 3 inches from source of heat for about 10 minutes, turning the fish often to cook on all sides and basting with the marinade while it cooks. Garnish with lemon wedges and serve hot with brown rice.

    If the shrimp are the FROZEN peeled and cleaned you DO NOT thaw them. Of they are the SHELL ON shrimp you can peel and clean them either BEFORE or AFTER cooking. To cook the shrimp- Bring a pot of plain water to a full boil. Put the shrimp in the boiling water. The water will stop boiling- when the water begins to boil again pour the shrimp into a container and let it cool naturally. After it has cooled down just rinse the shrimp- pat them dry and CHILL in a covered container. You can cook them a day ahead of time without losing any quality.

    COOKING CRABLEGS (King or Snow)

    ALL Crab legs are already cooked. You do NOT have to thaw them, but they will warm up faster that way. You can reheat them by baking, steaming, grilling, or boiling. If thawed it takes just about 4 minutes (frozen about a few minutes longer).


    21 oysters mignonette Recipes

    Oysters on the Half Shell with Fennel-Coriander Mignonette (Ming Tsai)

    Oysters on the Half Shell with Fennel-Coriander Mignonette (Ming Tsai)

    Oysters with Mignonette

    Oysters with Mignonette

    Oysters With Apple Cider Mignonette

    Oysters With Apple Cider Mignonette

    Oysters with Ginger Mignonette (Dave Lieberman)

    Oysters with Ginger Mignonette (Dave Lieberman)

    Oysters on the Half Shell with Oriental Mignonette

    Oysters on the Half Shell with Oriental Mignonette

    Yachtsman's Oysters with Fennel-Coriander Mignonette

    Yachtsman's Oysters with Fennel-Coriander Mignonette

    Oysters on the Half Shell with Cucumber-Sake Mignonette

    Oysters on the Half Shell with Cucumber-Sake Mignonette

    Oysters on the Half Shell with Shallot-White Pepper Mignonette (Emeril Lagasse)

    Oysters on the Half Shell with Shallot-White Pepper Mignonette (Emeril Lagasse)

    Raw Oysters with Mignonette Sauce (Robert Irvine)

    Raw Oysters with Mignonette Sauce (Robert Irvine)

    Barbecued Oysters with Pickled Ginger Mignonette Sauce

    Barbecued Oysters with Pickled Ginger Mignonette Sauce

    Grilled Oysters with Jalapeno-Herb Mignonette (Bobby Flay)

    Grilled Oysters with Jalapeno-Herb Mignonette (Bobby Flay)

    Tuscan Wood-Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette (Bobby Flay)



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