Seafood Recipes-Makes Great Holiday hors d’oeuvres

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Recipe: Seafood Gumbo

In a large pot stir together 1 cup of flour with 1 cup of canola oil. Use a wooden spoon when stirring so you dont damage the finish on the pot. Cook over a high heat stirring constantly for 5 minutes. Reduce heat to medium and cook for another 8-10 minutes while stirring. Add in 2 large chopped yellow onions, 3 stalks of chopped celery, 1 chopped large green pepper and 1 cup of chopped green onions. Cook and stir for another 5 minutes then add 4 cups of chicken broth, 8 cups of water, 4 cups of sliced ocra, 2 tablespoons of paprika, 2 teaspoons of oregeno, 2 tablespoons of salt and 1 teaspoon of pepper. Bring the entire mixture to a boil then reduce the heat to a simmer and cook for another 10 minutes while covered. Add in 1 lb. of cleaned peeled and deveined medium raw shrimp (no tails), 2 lbs of small bay scallops, 1 lb. of cooked andouille sausage cut into 1 inch pieces and 12 little neck clams (clean the shells before using). Add in 2 tablespoons of Cajun seasoning and simmer until the clams open. Serve over white rice with hot sauce (optional). 

When preparing this recipe its a good idea to pre-cut all of the onions, peppers, and celery. Have the shrimp and clams cleaned, the sausage cut up and all of the other ingredients out and ready to go. The rice can be cooked in a seperate pot when you have added the seafood to the gumbo and are waiting for the clams to open.

Recipe-Anthony's White Wine Clam sauce. Anthonys shucks the clams and then boils them, I use a steamer pot.
Put 3-4 dozen clams in the top of a steamer pot and 2 cups of water in the bottom. Steam the clams open, remove them from their shells and chop fine. Strain the clam juice and water from the bottom of the pot through a cheese cloth and set aside. Chop up a large onion and some celery stalks and sauté in olive oil and 2 tablespoons of wet garlic. After the onion is done add in the saved clam juice, a stick of butter and 2 cups of white wine. Cook at high heat for 2 minutes then reduce the heat and add the chopped clams. Season with Red Pepper and parmesan cheese if desired. Serve over pasta with Italian bread.

Blue claw Crab dip:
After steaming, clean 8-10 large Blue Claw Crabs putting the meat in a glass bowl, be careful to remove any small pieces of shell. Add 1 package soft cream cheese, 1 tablespoon of Old Bay, 1 teaspoon of Worcestershire sauce, 1 teaspoon of crushed garlic (wet), and 1/2 0f a white onion finely chopped. Mix thoroughly, cover and refrigerate for 45 minutes. serve with Ritz crackers.

Recipe-Last minute Cocktail and Tartar Sauce.
After fishing, clamming or spending the day on the water the last thing you want to do is to have to run to the store because your out of Tarter or Cocktail Sauce to serve with your catch. You can easily make your own with a few simple ingredients.
Tartar Sauce- In a bowl mix 1 cup of Mayonnaise with 2 large table spoons of Green (Hot Dog) Relish. Let sit in the fridge for twenty minutes and serve.
Cocktail Sauce- In a bowl mix 1 cup of Ketchup and a large tablespoon of White Horseradish, you can add a few drops of Tabasco to heat things up a bit. Let sit in the fridge for twenty minutes and serve.

Recipe-Crab and Shrimp Boil:
Use a large 8-10 gallon pot on propane burner or stove. Fill about halfway with water, 12 ounces of your favorite beer, 3 Lemons cut in quarters, a heaping tablespoon of crushed Garlic, 3 large white onions with the skin removed cut into quarters, and 5 tablespoons of Old Bay Seasoning or a packet of Zataran's crab boil. Bring to a boil then add 2 lbs. of baby red potatoes, about 2 lbs. of kielbasi or smoked sausage cut into 1-2 inch chunks and 6 ears of corn broke in half. After boiling for about 20 minutes add 12 Blue Claw Crabs, 18 littleneck Clams and one lb. of large raw shrimp shell on. After the Crabs and Shrimp have turned red and the clams have opened up drain all the fluid from the pot and if your eating outside dump the remaining contents on to some newspaper spread out on a picnic table. If eating inside put the contents of the pot into large aluminum pans and serve.

 

Matt's Recipe For cooking triggerfish:  my favorite method is the grill. Lay the filets in tin foil with lemon, lime, salt and pepper. Enclose them so the juices remain inside. Cook on low heat until cooked throughout. They will grill up quickly but this method will almost insure that you wont dry out the fish. Serve on a bed of rice with your favorite beverage.

Recipe-Oven Baked Sea Robin                                                                        Pre-Heat your oven to 350. While doing this saute 2 onions and a yellow pepper in Olive Oil, a pat of Butter, a teaspoon of crushed Garlic, and a teaspoon of Sugar. After the Onions and pepper are sauteed (about 4 minutes) add a 1/2 cup of white wine and bring to a boil. Rinse your Sea Robin Fillets in cold water and pat dry. Place them in a baking dish and pour the Sauteed Onion, Pepper and White Wine mixture over the fish and cover with foil. Place the baking dish in the oven for 20 minutes. After baking take the excess fluid from the pan and mix with 2 table spoons of flour and a 1/3 0f a cup of shredded mozzerella cheese, mix until the cheese melts and pour over the fish. Serve and enjoy.

Ron's Recipe for Blowfish (Chicken of the Sea).
Clean the Blowfish by removing the head, guts and fins and then skinning, what is left is a piece of white meat with a bone down the center that looks like a chicken drumstick. Cover the bottom of a skillet or frying pan with olive oil and bring to a high heat. In a mixing bowl combine a 1/2 cup of Cornmeal, 1/2 cup of Flour, 1 tablespoon of Old Bay, and 1/2 teaspoon of Cayenne Pepper.
In another dish whisk together 1 Egg and 1 cup of Buttermilk. Dip the Blowfish Tails in the Egg and Buttermilk then roll in the seasoning mixture. Put the tails in the hot oil and fry until golden brown and crispy. Remove the blowfish tails from the oil when done and drain on a paper towel. Serve with fresh Lemon and Tartar sauce.

Recipe- Kevin's Poached Striped Bass
1-Cut a half a stick of Butter into slivers and layer in the bottom of an aluminum pan.
2-Pour a half a cup of white wine into the pan.
3-Sprinkle a table spoon of Basil over the wine.
4-after patting dry place 2-3 lbs. of Striped Bass fillets in the pan.
5-Make sure the fillets are skinned, free of bones, and have had all the red meat removed.
6-Sprinkle a table spoon of Paprika, 2 table spoons of Adobo seasoning and 2 table spoons of unsalted Italian seasoning evenly over the fish.
7-Cover the top of the Fillets evenly with the remaining half a stick of butter cut into slivers.
8-Cover the pan with aluminum foil and place in an oven pre-heated to 400 degrees for 15 minutes.
9-After 15 minutes uncover the fish and cook for an additional 5-8 or until the fish reaches an internal temperature of 165 degrees.
10-Serve with Italian bread and enjoy.

Grilled Striped Bass Recipe for Father's Day- Use a whole Striped Bass Fillet removing the skin and all red (dark) meat. Lightly sprikle olive oil on the fillet coating both sides then place on a large piece of aluminum foil (big enough to wrap the fillet) Spread a handful of aspargus stalks with the hard end removed over the fish. Add a little more olive oil along with crushed garlic over the fish and asparagus. Season with coarse black pepper and a little bit of table salt. Slice a few lemon wedges and place on top before wrapping the fillet. Grill on the BBQ at a medium to high heat with the cover closed turning the foil packet over after a few minutes. Cook time will depend on the thickness of the fillet, 3-4 minutes on either side should be enough, when the fish is white and flaky it is done. If you like it more on the done side open the foil and close the lid at a high heat for another minute or two. Serve with some potato salad and your favorite cold beverage.

Recipe:
Grilled Fish Tacos-
Coat Striped Bass Filets (any flaky whitefish will work; Fluke, Cod, SeaBass etc.) on both sides with olive oil and a small amount of crushed garlic, put in an aluminum pan. Season both sides with your favorite seasoning, I use Emeril's seafood seasoning. Place the aluminum pan on your grill and poke holes in the bottom of the pan, cook at a high heat. Turn the Filets until fish is cooked through, the Filet's will start to brown and fall apart. Crumble the fish in hard or soft taco shells whichever you prefer and add shredded cabbage and Remoulade sauce. If you want to spice it up add some sliced Jalapenos, they will add some heat. Important note-trim off all of the blood line and make sure all bones have been removed from your filet's before you start.

Recipe 11/16/18-Peconic Bay Scallops over Linguine
Cook 1 lb. of Linguine, drain and put in a large serving bowl. In a pan saute 2 lbs. of Scallops in olive oil (some raw peeled and cleaned Shrimp can be added to this) for about 4-5 minutes at a high heat or until Scallops get firm. Remove the Scallops (and Shrimp if added) from the pan with a slotted spoon and mix in with the pasta. Add 1 stick of Butter, 1 cup of white wine and a tablespoon of wet Garlic to the fluid thats left in the pan. Heat For 3-4 minutes while stirring then pour over the pasta and Scallops. Season with Red Pepper and some grated Locatelli and serve with some fresh Italian bread.

Baked Blackfish. In a small pot mix the following ingrediants at a low heat: 1 stick of butter, 1 Teaspoon dill, 1 Teaspoon parsley, 2 Teaspoons Minced garlic, and 1 tablespoon lemon Juice. Put 4-6 Blackfish Fillets coated with olive oil in a baking dish surrounded by canned cooked small potatoes and pour the mixture from the saucepan over it, sprinkle with seasoned bread crumbs and add sliced white onion pieces over the top. Place in a pre-heated oven at 400 degrees and cook for 15 minutes or until the fillets are flaky.

Stuffed Bacon Wrapped Jalepeno Duck Poppers. Split the jalepenos in have removing all the seeds. Fill the jalepeno's with cream cheese put on a 1 inch slice of duck breast and wrap in bacon. Put the stuffed jalepenos on a cooking tray and bake at 350 for 30 minutes. Then set your oven to broil and cook for another 10 minutes or until the bacon is crisp. remove from the oven and drizzle smokey BBQ sauce over the top and serve. If you want this extra spicy hot leave in some of the seeds.

Fish Chowder Recipe
Sauté 2 cups of chopped onion, 1 celery stalk, and 6 mushrooms in olive oil in a large pot until onions are opaque. Add 4 cups of chicken broth and 4 cups of diced potatoes and simmer for 10 minutes. Add 2lbs of white fish Filets (cod, striper, fluke etc..), 1lb of raw Shrimp and 1 can of chopped Clams then simmer for 10 minutes. In a separate bowl mix together until smooth 1 cup of clam juice and a half a cup of flour, stir in to soup and simmer for 1-2 minutes. Season to taste with Old Bay, Salt and Pepper. Remove from heat and and stir in two 12 oz cans of evaporated milk. Top each bowl with crumbled cooked Bacon, and a dash of Sherry and serve.

Ron's Cooking Tip:
When melting Butter to dip your Steamed Clams, Lobsters, Crab etc. use half butter and half margarine this will keep the mixture liquid without it getting congealed. And for taste add some crushed wet garlic to the mix.

Baked Stuffed Clams-Put 1/2 cup of water in the bottom of a steamer pot, place 18 washed hardshell clams in the top, cover and bring to a boil. The clams will pop open from the steam, about 8 minutes. Turn off and put to the side. In another pot sauté a cut up white onion and 2 cut up red peppers in olive oil and a teaspoon of crushed wet garlic. When onions and peppers are done (about 5 minutes) remove from heat and add the clam juice/water from the bottom of the steamer pot (strain through a cheese cloth removing all sand), the cut up clams (after removing them from the shell, save the shells) and 1 box of stop top classic stuffing. Mix thoroughly. Clean the empty clam shells splitting them in half. Fill the clam shell halves with the stuffing mixture and put on a baking sheet. Sprinkle some grated parmesan and Italian bread crumbs on the clams and bake in the oven at 350 for 25-30 minutes.

Easy Striped Bass Recipe- Trim 2 lbs. of Striped Bass filets removing all dark meat. Cut into 1 inch chunks and saute in olive oil and a teaspoon of crushed garlic until opaque. Add 2 cans of White clam sauce cook at medium heat for about 20 minutes stirring occasionally. Add 1 dozen medium peeled and deveined raw shrimp and cook until the shrimp are pink. Serve over linquine with grated parmesean cheese and crushed red pepper.


Bluefish on the Grill- Bluefish sometimes get a bad reputation as table fare but if handled properly can make an outstanding meal. Bluefish should be bled and iced immediately after being caught and then used fresh. Smaller Bluefish also are more desirable and have a milder taste. Start by filleting the Bluefish and removing all the dark meat or bloodline. Place in tin foil with a small coat of olive oil. Spread a thin layer of mayonaise on top of the fillet then add a thin layer of white horseradish as well. Wrap the fillet in the foil and cook on the grill turning after 3-4 minutes. Cook for another 3-4 minutes then check. The fish is ready to serve when white and flaky all the way through.

Half Shell Clams on the grill or in the oven- Open clams and spread them out on the grill or a cookie sheet if doing them in the oven. Drizzle oliove oil on the clams and then sprinkle on chopped onion, crumbled cooked bacon bits, and some italian seasoned bread crumbs. Close grill and cook for a few minutes at high heat. If doing in the oven put the tray on the top rack and broil for 2-3 minutes.

Easy Porgy on the Grill- Porgy's have a mild, flaky, white fillet and are great prepared with this simple quick recipe. Use larger fish that you can fillet. Leave the skin on making sure that
you remove all bones. Place the skin side directly on the grill grates. Drizzle Olive Oil on the fillets then add a small amount of your seasoning of choice; Old Bay, Adobo, Lemon-Pepper etc.
Close the lid of the grill and cook at a high heat until the fillets appear flaky and white , about 3-4 minutes. The meat will come right off of the skin with a fork. Using freshly caught fish, not frozen, is always best. One quick tip, spray the grill grates with cooking oil. This will keep the fillets from sticking to the grill.

Weakfish salad- Steam some skinless Weakfish fillets making sure that ALL bones have been removed, you will need 1 1/2 - 2 lbs of fillet. When the meat is flaky and opaque pull apart with a fork and let cool in a bowl. Add 2 tablespoons of mayonnaise, 2 chopped celery stalks, 1 small chopped white onion and 1 teaspoon old bay seasoning. Mix thoroughly and cool in fridge for an hour. Serve with crackers.

STUFFED BAKED FLUKE FILLET- Cut each Fluke Fillet in half, so you will have 4 Fillets for your dish. To make the stuffing saute some chopped garlic in olive oil adding in a bag of fresh chopped spinach. After the spinach and Garlic  has cooled put in a bowl and mix in a cup and a half of Feta Cheese for the Stuffing. Roll the Fillets with the Stuffing and hold them together with tooth picks. Put a light layer of Olive Oil on the fillets and put them in a glass baking pan. Sprinkle some Red Paprika and Parsley and Bake in the oven at 350 for 30-35 minutes. Serve with Wild Rice and fresh Asparagus.

BAKED BLUEFISH with TOMATO SAUCE- Cover Skinless Bluefish filets (remove all dark meat) with a light layer of Olive Oil and lay them in a glass baking dish. Pour 2 cans of condensed Tomato soup over the fillet's without adding the water. Add 1 chopped white onion, 2 chopped Garlic cloves and 2 cans of white potatoes to the Pan. Bake in the oven at 350 for 30-40 minutes.

 SEA BASS CERVICHE- Cut boneless skinless Sea Bass Fillets into small pieces, smaller then a dime, make sure that you have removed all of the bones. Put in a glass or ceramic bowl. Squeeze the juice of 8-10 fresh limes on the fish making sure that the meat is covered. Cover the bowl with plastic or wax paper and refrigerate over night. The acid from the lime juice will esentially cook the fish. The next day add one chopped Red Onion, one chopped Yellow Pepper, one chopped Orange Pepper, half a can of drained Diced Tomato's and a table spoon of fresh chopped Cilantro. Mix all the ingredients in the bowl and refrigerate for another 2-3 hours. Drain off any excess lime juice and serve with Crackers. You can substitute either Striped Bass or Fluke with this recipe.

Steamed Blue Claw Crabs
In the bottom of a steamer pot (double pot) pour 2 oz's of water and 2 oz's of light beer (the rest of the beer is for the cook). Add a table spoon of Old Bay to the liquid and bring to a boil. Put the top part of the pot on top of the bottom and put in 8-12 live Blue Claw Crabs belly down. Sprinkle a 1/4 cup of Old Bay over the Crabs and cover the pot with a lid. Steam for 12-15 minutes, the Crabs should be bright red when done. Serve with a stick of melted butter mixed with 1/2 a teaspoon of wet crushed Garlic. Pick the Crabs and dip the meat in the melted butter and garlic. One tip when handling the Crabs live and when hot after steaming use a pair of tongs. Enjoy!

Ron's Recipe's...It's not just fish
STUFFED WILD TURKEY BREAST ON THE GRILL- Butterfly (split in half but not all the way through) a Boneless Skinless Turkey Breast, use only the meat from one side of the Breast bone. Stuff with Cornbread Stuffiing and roll together.
Cover the breast completely with strips of bacon and hold it together with toothpicks. Put in the center of the grill and cook at low indirect heat only using the side burners on the grill. If using coals keep them to the sides of the grill as well. Cover the grill and cook between 45 minutes to an hour depending on the size of the Breast.

Stuffed Bacon Wrapped Jalepeno Duck Poppers. Split the jalepenos in have removing all the seeds. Fill the jalepeno's with cream cheese put on a 1 inch slice of duck breast and wrap in bacon. Put the stuffed jalepenos on a cooking tray and bake at 350 for 30 minutes. Then set your oven to broil and cook for another 10 minutes or until the bacon is crisp. remove from the oven and drizzle smokey BBQ sauce over the top and serve. If you want this extra spicy hot leave in some of the seeds.

Venison (Game or Seafood) Pot Pie- Brown 1 lb of ground venison, a small diced onion and a teaspoon of crushed wet garlic in a pan with olive oil, drain and put in a bowl. Boil a large potatoes in a pot for 5 minutes cut into cubes and add to bowl. Add 1 can condensed Mushroom soup (do not add water) and 1 cup of frozen mixed vegetables to bowl and mix all ingredients together. Line an aluminum or glass pie pan with a pastry pie sheet and pour in contents of bowl. Cover tightly with another pastry sheet and poke holes in top (vent) with a fork. Bake in preheated oven at 425 for 15 minutes. Reduce heat to 350 and bake another 45 minutes. take out of oven and let sit for 15 minutes before serving.

* Cut up boneless Turkey Breast ( wild or domestic), boneless Pheasant Breast, fish fillets (white fillets), Shrimp or Scallops can be substituted for the ground venison. If using Seafood don't brown just sauté until opaque.

Guest Chef:

FELICIA’S SWEET CORN AND CRAB CHOWDER

Posted 10/17/18 | Posted in Travel and Dinning | By Tom Schlichter |

By Felicia Scocozza

Felicia’s Sweet Corn Crab Chowder offers just the right amount of sweetness and warmth you need on cool fall night.

Late summer through mid-fall is the perfect time to get in a few last shots at crabbing. In many coastal communities at this time of year you’ll discover seasonal residents have left, the kids are back to their earlier bedtimes and you now have the place all to yourself! What better time to scoop up the prime ingredient for a tasty chowder that really hits the spot on a chilly night.

No doubt you’ll find this recipe a winner. Using local corn gives it a special sweetness, but the store-bought variety will suffice if growing season is behind us. The same goes for the blue claws; fresh is best but lump crab meat will do in a pinch.

Although you can use bacon or any other smoked or cured meat in this recipe, we use venison summer sausage, which crisps up beautifully and doesn’t add as much fat. If using bacon or another fatty meat, you may want to remove some or all of the rendered fat and add additional olive oil before sautéing the vegetables.

The following recipe was inspired by The Barefoot Contessa’s Lobster Corn Chowder recipe. The super smooth crab-based version provided here offers portions generous enough to share with friends – but you might not want to!......Read Recipe

 

OYSTERS ROCKEFELLER, MATUNUCK STYLE
Posted 10/03/18 | Posted in Travel and Dinning | By Tom Schlichter |

This recipe first appeared in Coastal Angler Magazine. I liked it so much,  I asked to share it with you. Publishers Lisa Helme and Mike Danforth were kind enough to pass it along. So, here you go. Enjoy!This is one of those recipes where everyone adds their own little twist. Few, however, prepare it better than Perry Raso, owner of the Matunuck Oyster Bar in the great state of Rhode Island. Read Recipe

 

CRAB STUFFED MUSHROOMS

Posted 08/21/18 | Posted in Travel and Dinning | By Tom Schlichter |

Crab-stuffed mushrooms are one of Outdoor Tom’s favorite late-summer treats. By Felicia Scocozza If you are lucky enough to have a secret crabbing spot, you can easily catch enough fresh and tasty blue claws to make this recipe from mid-summer through mid-fall. If you can’t get them on your own, lump crabmeat will be fine....Read Recipe...

 


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