* Exported from MasterCook * Mussels in Green Sauce Recipe By : Joanne van Roden
Serving Size : 4 Preparation Time :0:00
Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 pounds mussels -- scrubbed & debearded
1/2 cup parsley (or more) -- chopped
6 tablespoons olive oil
4 cloves garlic -- crushed or minced
1/2 teaspoon saltHeat olive oil in a large pot. Add parsley, garlic, and salt. Simmer 2 - 3
minutes. Add mussels, cover and cook 5- 10 minutes; or until shells open.
Serve (shells and all) in sauce, poured over spaghetti. TIP : Mussels are delicious. They're inexpensive, probably because of the
time involved in cleaning them -- it's worth it! Scrub them well under
running water, and scrape off their beards with a knife. Discard any mussel
that doesn't close when handled. Art's notes: We love fresh mussels over pasta. Most of the time, however,
we add tomatoes to the sauce. You should also consider using a mixture of
fresh parsley, basil and/or cilantro in this dish. We would also add black
pepper to the dish. When eating mussels in the shell, use the separated
shells as an implement to separate the other mussels from their shells. Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes
of the Eastern Shore" 1980 Formatted in MasterCook by Art Guyer
Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Oyster-Corn Chowder ala Doris Recipe By : Doris Guyer
Serving Size : 4 Preparation Time :0:00
Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 large potatoes -- peeled & diced 1/2"
1 teaspoon vegetable boullion
1 small onion -- diced fine
2 stalks celery -- diced fine
2 tablespoons butter or margarine
1 pint oysters -- drained
2 cans creamed corn (16 oz each)
1 can corn niblets (16 oz)
1 cup chicken or turkey broth -- defatted
salt and pepper -- to tasteCook potatoes in a large pot or pan covered with water. When potatoes
are just about done, drain half the water add the boullion and set
potatoes aside. Saute the onion and celery in the butter. Add to the
potatoes. Cook oysters in the same skillet the onion and celery were cooked
in until the edges begin to curl. Add to the potatoes along with the creamed
corn and broth. Season to taste and bring the chowder to a slow simmer for
several minutes. TIP : We make oyster dishes when they are on sale; about $5.00 US per pint. Formatted in MasterCook by Art Guyer
Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Quick Shrimp and Mushrooms Recipe By : Joanne van Roden
Serving Size : 4 Preparation Time :0:00
Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 pounds medium shrimp -- shelled and deveined
3 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
3 tablespoons oil
4 stalks celery (and leaves) -- sliced
3 scallions (and green tops) -- sliced
1/2 pound mushrooms -- slicedPut shrimp in a bowl. Combine soy sauce, sherry, and salt. Pour over shrimp
and mix through. Let sit 15 minutes or longer. Heat a frying pan. Add oil.
Add celery and scallions and stir over high heat for 3 minutes. Add mush-
rooms and shrimp. Stir and cook until shrimp turn pink; about 3 - 5 minutes. TIP : When preparing shrimp, always time the meal so they can be served as
soon as they are finished cooking. Many times, I cook them while we are
eating our salads or other first courses. This ensures they will be hot,
juicy and tasty. We would add garlic to this recipe, of course. Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes
of the Eastern Shore" 1980 Formatted in MasterCook by Art Guyer Discussion : [] Art, could you use frozen shrimp in that and just cook until heated
through?
[Art] Sure, but the marinating might not take. You may have to adjust the
cooking part of the recipe to pick up the flavors.
[] Toss the garlic into the pan when the shrimp go in. Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sauted Soft-Shelled Crabs Recipe By : Joanne van Roden
Serving Size : 4 Preparation Time :0:00
Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 soft-shelled crabs -- cleaned
salt and pepper -- to taste
1 egg -- beaten with fork
2/3 cup flour
1/3 cup breadcrumbs
6 tablespoons butter or margarine -- or lessPreheat oven to 200F. Wash and dry crabs. Sprinkle with salt and pepper.
Dip in egg and coat with a mixture of flour and breadcrumbs. Heat frying
pan. Melt 3 tablespoons butter over medium heat, and fry crabs, a couple at
at time for about 4 minutes per side. Add more butter to pan, as needed.
Remove sauted crabs to a baking pan and put in the oven to keep warm until
they have all been cooked. Excellent served on toast. Soft-shelled crabs are also delicious sprinkled with salt and pepper, and
lemon juice (eliminating the egg and flour treatment) and cooked as above.
Soft-shelled crabs can also be floured, dipped in an egg wash, then dipped
in cracker meal and fried as above or in a deep fryer. NOTES : Small crabs make excellent appetizers. Principal recipe from Joanne van Roden's Cookbook "Favorite Seafood Recipes
of the Eastern Shore" 1980 Formatted in MasterCook by Art Guyer
Contributed to the FareShare IRC Chat, 31 March 1999, by Art. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Seafood Seasoning Hints Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Chat 052 Fish
Information Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- See the following: ____________________________________________________________
| |
| SEAFOOD SEASONING |
| |
| When cooking fish, any of the following seasonings |
| can be sprinkled on top to give added zip. Visit |
| your spice shelf! |
| |
| oregano tarragon garlic salt |
| thyme rosemary onion salt |
| basil paprika celery salt |
| dill sage chopped chives |
| poultry seasoning parmesan cheese parsley flakes |
|____________________________________________________________| - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Spicy Shrimp with Basil Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fareshare Chat 052 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 teaspoon White peppercorns
2 Garlic cloves -- finely chopped
1 1/2 tablespoons Cilantro -- coarsely chopped
1 tablespoon Fresh ginger -- minced
1 fresh Thai chile -- minced
Or Serrano chiles -- [1 to 2]
1 1/2 teaspoons Lime zest -- finely grated
1 teaspoon Salt
2 tablespoons Vegetable oil
1 pound shrimp -- medium or large
Shelled and deveined
2 tablespoons Soy sauce
1 cup Basil leaves
1/2 cup Mint leaves -- tornIn a small dry skillet, toast the peppercorns over moderate heat just until
fragrant, about 1 minute. Transfer to a mortar and coarsely crush. Add the
garlic, cilantro, ginger, chiles, lime zest and salt and pound to a coarse
paste. Heat the oil in a large skillet. Add the paste and stir-fry over
high heat for 30 seconds. Add the shrimp and stir-fry until opaque
throughout, about 2 minutes. Stir in the soy sauce. Transfer to a bowl, add
the basil and serve. Serve with jasmine rice. Source : Food and Wine, April 1999. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com Discussion : [Judimae] What was interesting was the combination of basil and mint
[] I might drop the coriander leaves and use ground seeds though - or maybe
chervil. Contributed to the FareShare IRC Chat, 31 March 1999, by JudiMae. - - - - - - - - - - - - - - - - - -
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