|
Post by mickster on Jul 12, 2006 18:29:53 GMT -5
No, AC, the good thing about it is there is no bitter aftertaste.
|
|
|
Post by allezcuisine on Jul 12, 2006 22:44:33 GMT -5
No, AC, the good thing about it is there is no bitter aftertaste. I thought I said that...LOL
|
|
|
Post by mickster on Jul 13, 2006 9:10:15 GMT -5
You probably did, AC, that's probably where I heard it, LOL!
|
|
|
Post by mickster on Jul 13, 2006 16:49:51 GMT -5
Anybody have a recipe for scallops and shrimp? Something a little bit spicy, not breaded though, please.
|
|
|
Post by missteetheironchef on Jul 13, 2006 16:52:49 GMT -5
Scallop Casserole
20 Town House crackers 2 tablespoon minced fresh parsley 1 Tablespoon minced fresh oregano 1 large garlic clove, minced 1/4 teaspoon cayenne pepper 2 oz butter, melted 1 pound sea scallops (cut in half, if large) or 1 pound bay scallops 4 oz sharp Cheddar cheese, grated Paprika
Preheat oven to 350. Crush crackers into fine crumbs. Place crumbs, parsley, oregano, garlic and pepper in a mixing bowl and combine well. Stir in melted butter. Add scallops and cheese and mix well. Spray or butter a 2-quart baking dish or 4 individual ramekins. Fill with scallop mixture. Sprinkle with paprika. Bake for 15 minutes. Serves 4.
|
|
|
Post by mickster on Jul 13, 2006 17:45:56 GMT -5
Sounds good, Misstee. Thanks.
|
|
|
Post by herringchoker on Jul 13, 2006 21:41:54 GMT -5
Scallops Piquant
1 lb. scallops salt, sprinkle 1/4 cup fine dry bread crumbs 2 tbsp. margarine 2 tsp. lemon juice 1 tsp. Worcestershire sauce
Separate scallops, sprinkle with salt. Roll in bread crumbs. Arrange in baking dish. Melt margarine and add last two ingredients. Pour over scallops. Bake in 450 oven for 15 minutes.
Lazy man's prep: Don't roll the scallops in the bread crumbs - spread half the crumbs in the bottom of the baking dish, lay the scallops on the crumbs in a single layer, then spread the rest of the crumbs over the top.
Note: The trick with scallops, as with any other seafood, is not to cook it too long. They'll get really rubbery if overcooked.
|
|
|
Post by Arrianna on Jul 14, 2006 10:39:24 GMT -5
Thanks guys! That looks especially yummy herringchoker, and no butter or cheese, woot! lol Thanks for the tip as well. I'll let you know how it works out.
|
|
|
Post by herringchoker on Jul 14, 2006 22:13:05 GMT -5
Hope you like it, Arrianna......I probably wrote margarine because that's what my mother always used - we never had butter in the house when I was a kid.
|
|
|
Post by allezcuisine on Jul 15, 2006 9:27:39 GMT -5
Here is a great Cod recipe.
Sicilian Cod 3 3/4 teaspoons olive oil - divided
4 1/2 cups sliced onion
3/4 cup red bell pepper strips
3 tablespoons golden raisins
3 tablespoons balsamic vinegar
3 teaspoons brown sugar
3/8 teaspoon salt
1/8 teaspoon pepper
6 (6-ounce) cod fillets
Olive oil-flavored cooking spray - to coat baking dish
1 1/2 tablespoons Italian-seasoned breadcrumbs
1/8 teaspoon salt
Preheat oven to 450° F.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the next 6 ingredients (onion through pepper). Cover and cook 10 minutes or until onion is wilted, stirring occasionally. Set aside; keep warm.
Place fillets in a shallow baking dish coated with cooking spray. Brush fillets with 1/2 teaspoon oil; sprinkle with breadcrumbs and 1/8 teaspoon salt.
Bake at 450° F. for 12 minutes or until fish flakes easily when tested with a fork. Serve the onion mixture with fish.
Servings 6
Serving Size: 5 ounces fish and 1/2 cup topping Per serving: 232 Calories (kcal); 4g Total Fat; (16% calories from fat); 32g Protein; 16g Carbohydrate; 73mg Cholesterol; 346mg Sodium Food Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates
|
|
|
Post by allezcuisine on Jul 15, 2006 9:29:09 GMT -5
Here is a delicious scallop recipe.
Pan-Seared Scallops on Linguine With Tomato-Cream Sauce Recipe A touch of cream gives this slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with yummy-crust hot bread so you can sop up every drop of sauce.
1 cup dry white wine 1/4 minced shallot 2 tablespoons fresh lemon juice (no substitutes) 1 tablespoon grated peeled fresh ginger 2 tablespoons whipping cream 1 tablespoon butter, cut into small pieces 2/3 cup chopped seeded plum tomatoes 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt 1/8 teaspoon fresh ground pepper 1 1/2 cups cooked linguine cooking spray 3/4 lb large scallops 1/8 teaspoon salt chopped cilantro
Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup(about 5 mins). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids. Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter stirring until butter melts. Stir in tomato, cilantro, 1/8 teaspoon salt and pepper. Add linguine; toss well. Cover and keep warm. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired.
|
|
|
Post by missteetheironchef on Jul 15, 2006 11:31:39 GMT -5
|
|
|
Post by missteetheironchef on Jul 15, 2006 11:52:04 GMT -5
Appetizer: Salsa Pizza
1 8-oz. package crescent rolls 1 8-oz. package cream cheese, softened One third cup fresh cilantro, chopped 2 garlic cloves, minced 2 large fresh tomatoes, seeded and diced 1 large sweet onion, chopped 1 Tbsp. lime juice 2 serrano chiles, seeded and chopped One quarter cup Mexican beer Dash of sugar
Spread out crescent rolls evenly onto lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Allow to cool. Meanwhile, combine cream cheese, cilantro and garlic in a bowl and mix well. In a separate bowl, combine tomatoes, onion, lime juice, chiles, beer and sugar and mix well. Spread cream cheese mixture over rolls and top with tomato mixture. Slice and serve. If you prefer you may use homemade pizza crust or pre-made store bought pizza crust instead of crescent rolls.
The Skinny: Use light cream cheese.
|
|
|
Post by missteetheironchef on Jul 26, 2006 10:39:14 GMT -5
Sweet 'N Pork
1 lb. pork tenderloin (or any lean cut pork), cut n 1-inch cubes 2 Tbls. oil 1 small onion, finely chopped 1/4 cup vinegar 1 Tbls. cornstarch 1 1/2 tsp. salt 1/4 tsp. ginger 1/8 tsp. pepper 1/2 cup currant jelly 1 small green pepper, cut in strips 1 small red pepper, cut in strips 1 8 oz. can pineapple chunks, drained
Brown pork well in oil in large skillet. Add onion, cover and simmer 20 minutes. Combine vinegar, cornstarch, salt, ginger and pepper. Add with jelly and pepper strips to skillet. Bring to a boil, stirring Cover, simmer 5 minutes. Add pineapple and heat. Serve with rice.
|
|
|
Post by allezcuisine on Jul 26, 2006 16:59:31 GMT -5
Mmm. That sounds great, misstee.
|
|