Buried Treasure Snack Mix

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (12 1/2 ounce) package cheddar goldfish crackers (pepperidge farm goldfish)
• 1 (13 1/2 ounce) package cinnamon corn-and-rice cereal (kellogg's cinnamon crispix)
• 1 (10 ounce) package honey-flavored bear shaped graham crackers (nabisco teddy grahams)
• 1 (15 ounce) package miniature pretzel twists
• 1 (21 1/3 ounce) bag m&m's
• 1 (11 1/2 ounce) package giant-size cheddar goldfish crackers (pepperidge farm goldfish, the big ones)

Recipe

• 1 for party purposes: layer half of the ingredients in the order listed in a large glass bowl; repeat layers.
• 2 for snacking purposes: mix together all the ingredients in a large bowl; store in an air-tight container.

Burmese Chicken Curry

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium chicken
• 1 teaspoon fish sauce
• 1 large onion
• 3 garlic cloves
• 1 inch gingerroot
• 1/3 cup vegetable oil
• 1 teaspoon turmeric powder or 1 teaspoon curry powder
• 2 teaspoons paprika
• 2 teaspoons hot chili powder
• 1 teaspoon salt

Recipe

• 1 clean and cut chicken into pieces and marinade in fish sauce and tumeric powder.
• 2 process onion, garlic and ginger in food processor.
• 3 fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok.
• 4 add the chicken pieces stir to coat.
• 5 make a paste of parika, chili powder and salt with a little water and add to the chicken.
• 6 cover and cook over medium-high heat for 15 minute.
• 7 turn chicken pieces and cook for another 15 min or most of the liquid is gone.
• 8 cover and rest for 15 min before serving over freshly cooked jasmine rice.

Chili-rubbed Salmon

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 large dried ancho chiles (about 1 ounce)
• 1 1/2 teaspoons dried oregano
• 1 1/4 teaspoons coarse salt
• 1 teaspoon sugar
• 1 large garlic clove, pressed
• 1 teaspoon chopped canned chipotle chile
• 1 teaspoon fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon about water
• 24 ounces salmon fillets, with skin
• lime wedge

Recipe

• 1 cut ancho chilies in half lengthwise; seed and stem. heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. cool completely. break chilies into 1/2-inch pieces. grind coarsely in spice mill or coffee mill. add oregano and grind to blend. transfer to small bowl. mix in salt and sugar. stir in garlic, chipotle chilies, and lime juice. whisk in oil. add enough water to thin to spreadable consistency (about 1 tablespoon). (can be prepared 3 days ahead. cover and chill.).
• 2 preheat oven to 400°f spread 2 generous teaspoons chili mixture over each salmon fillet. place on rimmed baking sheet. bake until salmon is opaque in center, about 10 minutes.

Chili-spiced Shrimp Wonton Soup

Total Time: 39 mins Preparation Time: 35 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 6 ounces shrimp (cooked and peeled)
• 1 garlic clove, crushed
• 1 scallion, finely chopped (green onion)
• 1 tablespoon dark soy sauce
• 1 tablespoon thai fish sauce
• 1 tablespoon chopped fresh cilantro
• 1 small egg, separated
• 12 wonton wrappers
• 2 small red bird's eye chilies
• 2 scallions
• 4 cups clear beef stock
• 1 tablespoon thai fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice wine
• cilantro leaf, to garnish

Recipe

• 1 wontons:.
• 2 finely chop the shrimp. put them in a bowl and stir in the garlic, scallion, soy sauce, fish sauce, cilantro and egg yolk.
• 3 lay the wonton wrappers on work surface in a single layer and place about 1 tablespoon of the filling mixture into the middle of each. brush the edges with egg and fold each one into a triangle, pressing lightly to seal. bring the 2 bottom corners of the triangle around to meet in the middle, securing with a little egg to hold in place.
• 4 soup:.
• 5 slice the chilies on a steep diagonal angle to make long slices, removing seeds if you prefer. slice the scallions on the same angle.
• 6 place the stock, fish sauce, soy sauce, and rice wine in a large pot and bring to a boil. add the chilies and scallions. drop the wontons into the pot and simmer for 4-5 minutes until thoroughly heated.
• 7 serve the soup and wontons in small bowls, garnish with fresh cilantro leaves sprinkled on top just before serving.

Champagne Brunch

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 4 plain croissants
• 1/4 lb smoked salmon
• 2 ounces low-fat cream cheese
• 4 -8 fresh chives, snipped
• black pepper, to season
• 1 lemon
• 1 bottle of your favourite champagne, chilled

Recipe

• 1 heat oven to 325°f.
• 2 slice the croissants in half lengthways and warm in the oven for 4 minutes.
• 3 cut the smoked salmon in strips.
• 4 spread each croissant with the cream cheese and fill generously with the smoked salmon.
• 5 add some chives and season with black pepper.
• 6 cut the lemon into thin wedges and use to garnish the croissants.
• 7 serve at once with a glass of chilled champagne!

Chili-lime Broiled Halibut With Cilantro Capellini

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons lime juice
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 lb halibut steaks
• 8 ounces capellini, uncooked
• 1 tablespoon olive oil
• 1 teaspoon lime zest
• 1/8 teaspoon fresh pepper
• 2 tablespoons cilantro, chopped

Recipe

• 1 to prepare halibut:.
• 2 combine lime juice, olive oil, garlic, chili powder, and salt. mix well.
• 3 spray broiler pan with non-stick cooking spray. place fish on pan and brush with lime juice mixture.
• 4 broil 6 minutes.
• 5 turn fish, brush with lime juice mixture and broil until cooked through.
• 6 for capellini:.
• 7 cook pasta according to directions on package.
• 8 in a large bowl, combine remaining ingredients.
• 9 add pasta to bowl and toss.

Avocado With Salmon Appetizer

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 avocados, peeled & quartered
• 8 sliced smoked salmon (lox is best)
• 8 lime wedges
• 8 cocktail onions

Recipe

• 1 wrap a slice of salmon around each quarter of avocado.
• 2 secure with picks.
• 3 garnish with lime& onion.
• 4 the lime helps prvent the avocado from discoloring.

Baked Rock Oysters With Bacon, Cabbage And Guinness Sabayon

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 egg yolks
• 1/2 cup guinness stout
• 1 dash fresh lemon juice
• salt & freshly ground black pepper
• 1 cup unsalted butter, melted
• 4 outer green cabbage leaves, finely shredded
• 1 teaspoon canola oil
• 4 slices bacon, chopped (use traditional irish or canadian bacon)
• 24 oysters, in the shell

Recipe

• 1 to make the sabayon, in a double boiler, whisk the egg yolks, guinness, lemon juice, salt and pepper together.
• 2 place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken.
• 3 remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended.
• 4 cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. drain, and immerse in cold water. drain again.
• 5 in a small skillet, heat the oil over medium heat. cook the bacon until crisp. using a slotted spoon, transfer to paper towels to drain.
• 6 preheat the broiler. shuck the oysters over a small bowl. reserve the deeper half of each shell, and rinse them under cold water.
• 7 place the shells on a bed of rock salt in a small, sided baking sheet.
• 8 divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. spoon some of the sabayon over each.
• 9 place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling.
• 10 serve immediately.

Buri Daikon

Total Time: 9 mins Preparation Time: 9 mins

Ingredients

• Servings: 4
• 4 yellowtail tuna fillets (buri)
• 1 lb daikon radish
• 1 tablespoon of grated ginger
• 4 tablespoons soy sauce
• 1 tablespoon sake
• 2 tablespoons sugar
• 3 tablespoons mirin

Recipe

• 1 1.
• 2 pour boiling water over buri and drain.
• 3 peel daikon and cut into rounds.
• 4 2.
• 5 put gingeroot in 3 cups of water along with the buri and daikon.
• 6 add all seasonings.
• 7 simmer on low heat until daikon is softened.
• 8 3.
• 9 try to get the tuna as rare as possible.
• 10 i know it sounds alittle sick for you people with a weak stocmach, but it is a lot better texture then all the way cooked tuna.
• 11 this applies to salmon too.

Champagne Grape And Shrimp Salad Sandwiches

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 lb baby shrimp (the smallest you can find!)
• 1/4 lb champagne grapes (do not substitute)
• 2 tablespoons chives (chopped)
• 3 lemons
• 1/2 cup mayonnaise (best foods or hellman's)
• extra virgin olive oil
• dutch crunch roll

Recipe

• 1 preheat oven to 300°f.
• 2 rinse and drain the shrimp and grapes.
• 3 in a bowl, combine mayonnaise and juice of 2 lemons.
• 4 add shrimp, grapes, chives.
• 5 combine and let flavors combine while you prepare the rolls.
• 6 open all the rolls and drizzle inside olive oil and remaining lemon.
• 7 put rolls in oven to toast (inside surface facing down).
• 8 when rolls are golden, remove from oven.
• 9 place bottom of rolls on plates, top generously with shrimp mixture.
• 10 place top of rolls off center so shrimp salad is visible.
• 11 garnish with some chives and a lemon slice if desired.

Chili-lime Grilled Salmon

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 teaspoon coriander
• 1/2 teaspoon sugar
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 2 teaspoons lime juice
• 4 (6 ounce) salmon fillets
• 4 lime wedges

Recipe

• 1 heat grill. in small bowl, combime all ingredients except salmon and lime wedges; mix well. spread mixture over salmon.
• 2 place salmon on grill, skin side down on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals.
• 3 cook 15-18 minutes or until fish flakes easily with fork. do not turn salmon.
• 4 serve salmon with lime wedges.

Chili-lime Shrimp Burritos

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/2 cup milk
• 1 tablespoon flour
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 tablespoons lime juice
• 1/2 lb shrimp
• 1/2 tablespoon butter or 1/2 tablespoon margarine
• 1/2 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 cup prepared mexican rice (your favorite recipe or box mix)
• 1/2 diced avocado (optional)
• 2 -3 burrito-size flour tortillas
• shredded cheese, of your choice (i use the pre-shredded mexican blend)

Recipe

• 1 for the sauce:.
• 2 combine milk and flour in a small saucepan. stir until no lumps remain.
• 3 heat over medium heat until sauce begins to thicken, stirring constantly, about 2 minutes.
• 4 turn heat to low and continue cooking 2 - 3 minutes longer, stirring frequently.
• 5 remove from heat.
• 6 stir in cumin, chili powder, and lime juice.
• 7 set aside.
• 8 for the shrimp:.
• 9 cut shrimp into bite-size pieces.
• 10 in a non-stick skillet, heat butter or margarine and olive oil over medium heat until butter has melted.
• 11 stir in lime juice, cumin, and chili powder.
• 12 add shrimp and sauté until just cooked, about 2 - 3 minutes.
• 13 mix in rice and avocado (if using).
• 14 divide the shrimp mixture between the tortillas.
• 15 drizzle some sauce on top.
• 16 sprinkle on some cheese.
• 17 roll into burritos, and enjoy!

Bermuda Fried Fish Fillets

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 (6 ounce) fish fillets, portion sized
• 1 cup flour
• 2 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon celery salt
• 1 teaspoon lawrys season salt
• 1/2 teaspoon cayenne
• 1 tablespoon powdered fish stock or 1 tablespoon fish seasoning
• oil (for frying)

Recipe

• 1 prepare the fillets according to their use (i.e. whole or cut into strips).
• 2 in a bowl combine all the seasonings and flour and mix well.
• 3 add the fish, toss to coat well. shake off the excess and transfer fillets to a frying pan with hot oil for shallow frying.
• 4 allow about 3 to 4 minutes per side. remove to paper towel, drain, and serve.
• 5 *don't forget your tartar sauce!

Baked Ritzy Scallops

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb scallops, rinsed
• 2 -3 packages ritz crackers, finely crushed
• 1/2 cup butter or 1/2 cup margarine
• parmesan cheese, grated
• salt & pepper

Recipe

• 1 preheat the oven to 350 degrees.
• 2 melt the butter in a microwave safe bowl.
• 3 mix the cracker crumbs with the melted butter.
• 4 roll scallops in crumb mixture until coverd.
• 5 place the scallops in a baking pan or dish.
• 6 sprinkle the scallops with the cheese, salt& pepper.
• 7 bake for approximately 20 minutes.

Bermuda Salt Cod Fish Breakfast

Total Time: 9 hrs 40 mins Preparation Time: 8 hrs 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 2 lbs salt cod fish, soaked in cold water overnight
• 16 small potatoes, with skin
• 4 pieces bacon, cut in small pieces
• 1 teaspoon olive oil
• 1 medium onion, sliced
• 1 pinch fresh thyme
• 1/4 lb chorizo sausage, diced
• 16 ounces stewed tomatoes
• salt and pepper
• 4 hard-boiled eggs
• 4 ripe bananas
• 1 large avocado

Recipe

• 1 drain the fish, place in a large pot and cover with clean water. bring to the boil and allow to simmer for 25 minutes. add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked.
• 2 for the sauce, fry the bacon in a pan with the olive oil until it is light brown. add the sliced onion, thyme and sausage and let cook for 5 minutes. add the stewed tomatoes and let simmer for 10 minutes. season with salt and pepper.
• 3 to serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.

Bermuda Fish Chowder

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 4 cups clam juice
• 2 potatoes, peeled and cubed
• 1 (14 1/2 ounce) can peeled and diced tomatoes
• 2 tablespoons worcestershire sauce
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 lb red snapper fillet, cut into 1 inch pieces

Recipe

• 1 heat oil in a large soup pot over medium heat.
• 2 add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
• 3 stir in tomato paste, and cook 1 minute.
• 4 add clam juice, potatoes, canned tomatoes with juice, worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. simmer until potatoes are tender, stirring about every 30 minutes.
• 5 add fish. simmer until snapper is easily flaked with fork, about 10 minutes.

Amaretto Prawns/shrimp Appetizer

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 16 large prawns
• 2 tablespoons butter
• 3/4 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons orange juice, freshly squeezed
• 3 tablespoons brandy
• 2 teaspoons amaretto liqueur
• 3/4 cup heavy cream
• salt
• pepper

Recipe

• 1 shell prawns, leaving tail intact, and devein.
• 2 melt butter in a large skillet and add prawns, cooking 4-5 minutes.
• 3 remove from pan and set aside.
• 4 mix together the lemon and orange peel (zests), the lemon and orange juices, the brandy, and the amaretto and bring to a boil in the pan.
• 5 add the heavy cream and continue cooking until slightly reduced and thick enough to coat the prawns.
• 6 return the prawns to the pan and cook until heated through.
• 7 season to taste with salt and pepper,.
• 8 arrange prawns 4 to a plate, in a circular pattern with the tails pointing inches.
• 9 mask with the sauce and serve immediately.

Bergen Fish Soup

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 -3 small cod (firm fleshed fish) or 2 -3 small pollock (firm fleshed fish)
• 1 quart water
• 1/2 celery root
• 1 carrot
• 1 leek
• 2 tablespoons butter
• 2 tablespoons flour
• 1 egg
• 3 tablespoons sour cream
• chives, as needed

Recipe

• 1 place the fish in the water and bring up to a boil. let simmer for 1/2 hour. filter this stock through cheesecloth.
• 2 cut up the celery root, carrot, and leek into small pieces and cook in the filtered stock for 5-7 minutes. remove the vegetables from the stock and put aside.
• 3 in a heavy pan melt the butter, add the flour and cook with stirring for 2-3 minutes. while continuing to stir add the stock to the butter-flour mixture and continue to cook until well-blended and smooth.
• 4 mix together in a warm bowl the egg and the sour cream. eventually add a little of the soup to this while stirring continuously. continue to add up to 1 cup of the soup little by little until the egg-sour cream mixture has warmed through.
• 5 carefully add this mixture to the remaining soup being careful not to let it boil. add the resserved vegetables to the soup and serve, each serving to be topped with some of the chopped chives.

Baked Salmon

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup brown rice
• 2 1/2 cups water
• 1 lb salmon fillet
• 1/4 cup orange juice
• 1 teaspoon dried dill weed
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dry mustard
• 1 teaspoon lemon pepper

Recipe

• 1 preheat oven to 350°f (175°c).
• 2 in a saucepan bring 2 1/2 cups of water to a boil.
• 3 add rice and stir.
• 4 reduce heat, cover and simmer for 20 minutes.
• 5 in a large pan, add enough water to just cover the bottom of the pan.
• 6 lay the salmon filet in the pan, pink side up.
• 7 place cooked rice around the outside of the fish.
• 8 sprinkle the orange juice over the fish and rice.
• 9 in a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice.
• 10 cover with aluminum foil.
• 11 bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Baked Salmon & Noodle Parcels

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 3 1/2 ounces egg noodles
• 2 skinless salmon fillets
• 2 scallions, shredded
• 1 red chili pepper, shredded
• 7/8 cup chicken stock
• 2 tablespoons mirin
• 1 tablespoon soy sauce

Recipe

• 1 heat the oven to 375°f cook the noodles until just tender as they will get cooked a little more in the oven. drain and rinse under cold water, then drain again.
• 2 take two large squares of baking parchment or foil and divide the noodles between them. sit a salmon fillet on top, then add the scallions and chili.
• 3 scrunch the edges up a bit, then pour over the rest of the ingredients. seal at the top to make parcels, then bake for 10 minutes. leave for 2 minutes before opening.

Burnt Sugar Shrimp

Total Time: 47 mins Preparation Time: 40 mins Cook Time: 7 mins

Ingredients

• Servings: 3
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons olive oil
• 4 tablespoons corn syrup
• 1/2 cup wine
• 1 shallot, minced
• 1 lemon, juice of
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar
• sea salt, to taste (be generous)

Recipe

• 1 in a plastic zipper bag, combine olive oil, corn syrup, shallots, lemon juice, rosemary, thyme and black pepper.
• 2 add shrimp and marinate, refrigerated, at least 30 minutes in this mixture.
• 3 heat skillet over high heat; add shrimp (with about a couple tablespoons of the marinade); sprinkle with brown sugar and sea salt and stir to coat.
• 4 continue to stir-fry over high heat about 6 to 7 minutes.

Baked Salmon

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 4 salmon fillets
• 1/2 cup soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon ginger
• 1 1/2 tablespoons splenda sugar substitute
• 2 tablespoons balsamic vinegar
• 1 lemon, juice of

Recipe

• 1 mix soy sauce through vinegar in baking dish. squeeze in the juice of one lemon. add salmon filets. bake uncovered for 20-25 minute at 375 degrees. turning occasionally, until fish flakes easily.

Chicken In Red Curry With Bamboo Shoots

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 lb diced boneless chicken
• 1 -2 tablespoon red curry paste
• 3/4 cup unsweetened coconut milk
• 1/2 cup sweet basil
• 5 kaffir lime leaves, halved
• 1 -3 fresh hot red chili pepper, sliced lengthwise into narrow strips (amount to taste)
• 1/2 cup sliced zucchini
• 2 tablespoons fish sauce
• 1/3 cup water
• 5 ounces sliced bamboo shoots
• 1 1/2 teaspoons palm sugar or 1 1/2 teaspoons brown sugar

Recipe

• 1 heat about 1/2 the coconut milk to a boil in a large pan.
• 2 stir in the red curry paste.
• 3 add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
• 4 add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
• 5 stir in the zucchini, kaffir lime leaves, and hot chillies.
• 6 cook several minutes or until zucchini are done to your liking.
• 7 garnish with sweet basil before serving.
• 8 serve with hot rice, if desired.

Chili-spiced Coating For Fish

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon yellow cornmeal
• 1 tablespoon flour
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 lb fish fillet
• 2 tablespoons butter

Recipe

• 1 on waxed paper, combine cornmeal, flour, chili powder, and salt.
• 2 cut fish fillets into serving size pieces and coat both sides thoroughly with cornmeal mixture.
• 3 heat a non-stick skillet over medium-high heat until hot.
• 4 add butter and let melt.
• 5 add fish fillets and cook 4 minutes.
• 6 turn and cook an additional 4-6 minutes until fish flakes when tested with a fork.

Amaretto Oriental Salmon

Total Time: 1 hr 25 mins Preparation Time: 1 hr 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/4 cup amaretto, disaronno originale preferably
• 1/4 cup light soy sauce
• 2 tablespoons lime juice
• 2 tablespoons sesame oil
• 1/4 teaspoon ground black pepper
• 1 teaspoon fresh ginger, grated
• salt
• 2 (1 1/2 lb) salmon fillets (skin on 1-1/2 pounds each)
• 1 tablespoon hoisin sauce (available in the chinese foods section of your store)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a large bowl combine amaretto, soy sauce, lime juice, sesame oil, hoisin, pepper, ginger and salt, whisk well to combine. add salmon fillets and cover with plactic wrap to marinate in refrigerator for 1 hour.
• 3 lightly coat a shallow roasting pan with vegetable oil spray. place the salmon in the pan, skin side down, and bake for 10 minutes.
• 4 in a small saucepan pour the remaining marinade and bring to a boil. let this reduce for 10 minutes.
• 5 place fillets on a serving platter or large plate and pour reduced marinade over the top. serve immediately.

Chili-rubbed Tilapia With Asparagus & Lemon

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb tilapia fillet
• 2 lbs asparagus, cut in 1 inch pieces
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 2 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice

Recipe

• 1 bring 1 inch of water to boil in a large saucepan. put asparagus in a steamer basket, place in the pan, cover, and steam until tender crisp. (about 4 minutes).
• 2 transfer to large plate, spreading out to cool.
• 3 combine chili powder, garlic powder, and 1/4 tsp salt on a plate. dredge fillets in the spice mixture to coat.
• 4 heat oil in large, non-stick skillet over medium-high heat. add the fish and cook until just opague in the center, turning gently halfway. (5 - 7 minutes total.).
• 5 divide among 4 plates.
• 6 immediately add lemon juice, remaining 1/4 tsp salt, and asparagus to the skillet. stir constantly until asparagus is heated through. (1 to 2 minutes). serve asparagus with the fish.

Baked Salmon In Potato Shells

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 lb canned salmon
• 8 medium potatoes, baked
• 1/2 cup milk
• 1 onion, chopped
• salt and black pepper
• 1 cup breadcrumbs
• 2 tablespoons butter

Recipe

• 1 flake the salmon and try removing all bones and skin as much as possible.
• 2 slice tops of of the potatoes and scoop out. put the shells **skin of the potatoes** off to the side. in a bowl, mash the potato meat, adding the milk and seasonings.
• 3 add the salmon. mix lightly.
• 4 stuff the potato shells with the potato and salmon mixture.
• 5 top it off with the bread crumbs. dot with the butter.
• 6 bake at 400* for 25 minutes.

Bergens Fiskesuppe (bergen Fish Soup)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 cups fish stock (norwegian fish stock or your favorite)
• 1/2 cup carrot, peeled and finely chopped
• 1/4 cup parsnip, peeled and finely chopped
• 1 lb halibut, boneless and in one piece (or cod or haddock)
• 1/2 cup leek, finely sliced ( part)
• 2 egg yolks
• salt & pepper, to taste
• 3 tablespoons fresh parsley, finely chopped
• 6 tablespoons sour cream (optional)

Recipe

• 1 in a large stockpot, combine stock, carrots, parsnips and fish. bring to a boil over medium-high heat. as soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes.
• 2 add the leeks and simmer 2 or 3 minutes longer. remove from heat, lift out the fish with a slotted spoon and set aside on a platter.
• 3 in a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. pour this back into the soup in a thin stream, beating continuously with a wire whisk.
• 4 with a fork, separate the fish into flakes and add it to the soup. season with salt and pepper and reheat, but do not let the soup boil.
• 5 to serve, ladle the soup into individual bowls and spinkle with chopped parsley. if desired, garnish each serving with 1 tablespoon sour cream.

Baked Salmon Balls

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (15 1/2 ounce) can salmon
• 1/4 cup breadcrumbs
• 1/4 cup diced green onion
• 1 tablespoon lemon juice
• 1 tablespoon mayonnaise
• 1/2 teaspoon dill weed
• 1/4 teaspoon garlic powder

Recipe

• 1 drain salmon.
• 2 combine with next six ingredients.
• 3 form into 25 balls.
• 4 place on greased cookie sheet.
• 5 bake in preheated 350 degree oven for 20 minutes.
• 6 serve as an appetizer w/tartar sauce or as an entree.

Berghoff Restaurant Bouillabaisse

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 quarts fish stock
• 2 cups canned diced tomatoes
• 1 cup celery, julienned
• 1 cup leek, julienned
• 2 bay leaves
• 1/8 teaspoon red pepper flakes
• 1 pinch saffron thread
• 48 mussels, debearded and scrubbed (3 pounds)
• 32 littleneck clams, scrubbed (3 pounds)
• 1 lb fresh salmon fillet, cut into 16 pieces
• 1 lb fresh halibut fillet, cut into 16 pieces
• 4 (4 ounce) lobster tails, shelled and halved
• 32 raw shrimp, peeled and deveined (1 pound)
• salt
• ground black pepper

Recipe

• 1 combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
• 2 simmer for 15 minutes.
• 3 add all the seafood.
• 4 cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
• 5 season with salt and pepper.

Creamy Mussel And Leek Appetiser

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 800 g mussels, scrubbed and cleaned and beards removed
• 1 (350 g) leeks, roughly chopped, i sliced it then quartered each slice
• 2 garlic cloves, crushed
• 2 tablespoons liquid garlic, seasoning, i use maggi brand
• 2 teaspoons creamy french mustard, i use maille brand fine gourmet
• 6 tablespoons wine
• 1 1/2 teaspoons vegetable bouillon granules
• 400 ml cream (light or full fat is fine)
• 6 tablespoons grated parmesan cheese, divided use

Recipe

• 1 add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.
• 2 drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.
• 3 heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.
• 4 add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.
• 5 add 2 tablespoons of the grated parmesan cheese, stir to melt cheese.
• 6 add the mussels to leek mix, stir to combine.
• 7 in 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of parmesan cheese, approx 1 tablespoon each.
• 8 bake in pre-heated oven of 190 degrees celsius for about 6-8 min’s until browned and bubbly.

Burmese Dry Chicken Curry

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 onions, rough chopped
• 5 garlic cloves, rough chopped
• 1 1/2 inches ginger, fresh root, peeled and chopped
• 2 sticks lemongrass, roughly chopped
• 2 chilies, seeded and chopped (habaneros & thai chilies fine)
• 1 tablespoon fish sauce (nam pla)
• 1 teaspoon turmeric, ground
• 4 tablespoons vegetable oil
• 3 lbs chicken, cut into pieces
• 4 green cardamom pods (two black fine)
• 2 tablespoons coriander, rough chopped
• salt, to taste
• black pepper, fresh ground, to taste

Recipe

• 1 chicken pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.
• 2 grind the first 7 ingredients (i.e. up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). heat oil in wide frying pan or wok and add paste, stir-fry until moisture has evaporated and paste has started to brown.
• 3 add chicken pieces and stir well, scrape bottom of pan to prevent sticking. cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. if chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.
• 4 shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.
• 5 serve with plain rice or coconut rice.

Baked Salmon

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 cup brown rice
• 2 1/2 cups water
• 1 lb salmon fillet
• 1/4 cup orange juice
• 1 teaspoon dried dill weed
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dry mustard
• 2 teaspoons lemon pepper

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 in a saucepan bring 2 1/2 cups of water or chicken broth to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• 3 in a large pan, add enough water to just cover the bottom of the pan. lay the salmon fillet in the pan, pink side up.
• 4 place cooked rice around the outside of the fish. sprinkle the orange juice over the fish and rice.
• 5 in a small bowl, combine the seasonings and sprinkle over the fish and rice. cover with aluminum foil.
• 6 bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Chili-rubbed Shrimp Skewers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/4 cup new mexico chile powder
• 1 tablespoon blackening seasoning
• 1/4 cup of finely diced red pepper
• 1 cup finely diced mango
• 1 cup finely diced pineapple
• 2 tablespoons chopped cilantro
• 1 teasoon sugar
• 1 small lime, juice of
• 4 tablespoons unsalted butter, softened
• juice from half a small lemon
• 1 teaspoon lemon zest
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• fresh ground black pepper
• 18 medium shrimp, shelled and deveined
• 6 eight inch bamboo skeewers soaked in water

Recipe

• 1 heat grill to high. when hot remove shrimp from marinade and place 3 shrimp per skewer. place shrimp on a platter and lightly dust shrimp on both sides with the chili rub.
• 2 grill shrimp for 3 minutes on each side or until they are cooked through.place skewers on a warm platter. brush shrimp on each side with the lemon butter. cover to keep warm.
• 3 divide the salsa between 6 plates, mounding it in the center. place 1 shrimp skewer on top of the salsa and brush again with the lemon butter and left over juices from the platter.

Chili-lime Fish Fry With Tex-mex Peperonata

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 jalapeno peppers, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• salt and pepper
• 2 tablespoons tomato paste
• 1 cup beer or 1 cup chicken stock
• fresh cilantro leaves, chopped
• 4 tilapia fillets
• salt and pepper
• 1 cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• 2 limes
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons chopped fresh thyme leaves (or 2 teaspoons dried thyme)
• 1/4 cup vegetables or 1/4 cup canola oil

Recipe

• 1 to prepare the peperonata:
• 2 heat the olive oil in a skillet over medium high heat. add the onions, garlic, jalapeno and bell peppers, and salt and pepper to taste. saute until the peppers are crisp-tender, 5 to 6 minutes. stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. top with the cilantro and set aside.
• 3 fish:
• 4 season the fish with salt and pepper. arrange 3 shallow dishes; place the flour in one, beat the eggs in the second and scatter the bread crumbs in the third. season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder and thyme. coat the fish in the flour, eggs, and seasoned bread crumbs.
• 5 meanwhile, heat the oil in a large skillet over medium to medium high heat. if the pan is not large enough to fry 4 fillets, heat the oven to 275 degrees and place a cooling rack on a rimmed baking sheet. as you fry the fish, transfer it to the rack in the hot oven to keep warm. cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy. season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

Baked Salmon Fish Sticks

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup yellow cornmeal
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 lb salmon fillet, skinless and cut into 2-inch slices
• 1 cup skim milk

Recipe

• 1 spray a baking sheet with non-stick cooking spray and set aside.
• 2 in a shallow dish, combine the corn meal, black pepper and garlic powder.
• 3 dip the salmon slices into the milk and then dredge in the corn meal mixture, coating completely.
• 4 place the coated salmon on the prepared baking sheet, allow to rest 10 to 15 minutes.
• 5 while the salmon rests, preheat oven to 375 degree; place the salmon sticks in oven and bake for 25 to 30 minutes or until the sticks flake easily.

Cinnamon Swirl Bread That Actually Works!

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 3 teaspoons yeast
• 1 cup warm skim milk (or any other milks really)
• 5 tablespoons water, that is warm
• 1/3 cup sugar
• 1 egg
• 1/2 cup melted butter
• 3 1/2-4 cups flour (or more or less as needed)
• 1/4 teaspoon salt
• extra melted butter
• cinnamon
• sugar
• nutmeg

Recipe

• 1 mix both yeast and water together and proof.
• 2 mix together sugar, butter, eggs, milk, and proofed yeast.
• 3 add 1 1/2 cups of flour and mix well.
• 4 add the rest of the dough until a stiffish dough forms, cover and let rest for a few minutes then knead for about 5-10 minutes until soft.
• 5 cover and let rise until doubled in a greased bowl, punch down and let rise again.
• 6 then roll dough out into a rectangle then brush with a little bit of butter.
• 7 sprinkle with sugar cinnamon and nutmeg to taste then roll up jelly roll style.
• 8 place in a greased bread pan, or cookie tray and bake for 30-45 minutes at 375 f or until when tapped it sounds hollow.
• 9 cover if the top is browning too fast, when you take it out of the oven you may brush the top with extra butter to make a softer crust. also you may freeze the cooked loaf and re heat in oven covered in foil until thawed and it taste just as good.

Baked Salmon

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 can salmon
• 1 cup skim milk
• 1/2 cup oatmeal
• 1/3 cup flour
• 6 egg whites
• 1 teaspoon lemon juice
• 3/4 teaspoon hot sauce (optional)
• 1/4 teaspoon salt
• red bell peppers or green bell pepper, finely chopped

Recipe

• 1 drain salmon juice into a cup, add milk.
• 2 place in saucepan over medium heat.
• 3 blend in flour, salt, and hot sauce.
• 4 cook, stirring, until thick.
• 5 flake salmon (meat only) and add to mixture along with lemon juice, egg whites, bell pepper and oatmeal.
• 6 stir.
• 7 place mixture in a 4" x 8" pan and cook at 400 degrees for 25-35 minutes or until lightly browned.

Chili-shrimp-honey-veggie Chicken

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 300 g sliced chicken (honey marinated if possible)
• 100 g shrimp (or little less) or 100 g prawns (or little less)
• 100 g green beans
• 100 g carrots (sliced)
• sweet chili sauce
• chili
• salt
• garlic
• noodles

Recipe

• 1 fry the chicken until it is thoroughly cooked.
• 2 fry the shrimp and chopped garlic in oil, add chili powder.
• 3 add the shrimp in to the chicken and add the vegebatles (if you use frozen vegetables, add them to the shrimp while frying them so they melt a bit).
• 4 add sweet chili sauce and salt to your taste.
• 5 cook the noodles.

Amaretto Shrimp

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 medium onion, finely minced
• 1 lb large shrimp, butterflied, peeled, leave tail on
• 1/2-1 cup amaretto liqueur
• 1 cup blanched almond, sliced
• 1/2 teaspoon salt
• chopped parsley

Recipe

• 1 melt butter in skillet until golden brown. add onions. saute until transparent.
• 2 add shrimp and stir-fry 5 minutes until pink.
• 3 add amaretto, almonds and salt. cook 1-1/2 minutes until bubbly.
• 4 serve in a ramekin with a sprinkle of chopped parsley.

Baked Rolled Sole

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup breadcrumbs
• 1/4 cup parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon lemon zest
• salt and pepper
• 24 ounces flounder fillets or 24 ounces sole fillets
• 2 teaspoons lemon juice
• 2 teaspoons olive oil

Recipe

• 1 preheat the oven to 400. in a small bowl, combine the bread crumbs, parmesan, parsley, oregano, lemon zest, salt and pepper.
• 2 place the fish, smooth side up, on a work surface. sprinkle the mixture over the fish and roll up from one short end. place the rolls seam-side down in a 9 inch square glass baking dish. drizzle the lemon juice over the fish.
• 3 bake uncovered for 10 minutes or until the fish is just cooked through and the filling is hot.

Bergy Dim Sum #2, Lamb & Prawn Wraps

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 lb ground lamb
• 8 ounces shrimp or 8 ounces prawns, minced
• 1 cup cabbage, finely chopped
• 1 egg
• 1 tablespoon cornstarch
• 6 shallots, finely chopped
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 4 ounces wonton wrappers

Recipe

• 1 oil for deep frying (if you choose to do this).
• 2 in a bowl combine all the ingredients (except wonton wraps), mix well.
• 3 place a teaspoon of this mixture in the centre of each wrap.
• 4 bring the sides of the wrap up toward the centre, pleating edges together around the filling.
• 5 you may now freeze them (separately on a cookie sheet and then bag them) or you may proceed to cook them. when you wish to serve them place frozen wraps in a 375f for about 15-20 min or until cooked completely and golden brown.
• 6 there are two ways to do this: (a) heat oven to 400f degrees, place parcels on a lightly greased cookie sheet and bake for about 10-15 minutes turning once, or until golden and the filling is fully cooked (this is how i always do them), or (b) deep fry the filled wraps. however if you choose to deep fry this must be done before you freeze them. when ready to serve put them frozen in a 375f oven for about 15 min or until heated through.
• 7 drain well on paper towel.
• 8 serve with either a sweet chili sauce or a sweet and sour sauce as a dip.

Baked Salmon (with Lime, Jalapeno Chive And Sour Cream Sauce)

Ingredients

• Servings: 2
• 3/4-1 lb salmon fillet
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons butter, melted
• salt and pepper
• 1 1/2 teaspoons butter
• 2 jalapeno chiles, seeded and julienned
• 1/3 cup sour cream
• 3/4 teaspoon fresh lime juice
• to taste salt
• to taste pepper
• to taste fresh chives, snipped
• to taste lime wedge

Recipe

• 1 preheat oven to 500 degrees.
• 2 butter baking dish. place salmon in dish skin side down.
• 3 mix lime juice and butter. brush over salmon.
• 4 sprinkle with salt and pepper. let stand 15 minutes.
• 5 bake until fish is almost opaque, about 9 minutes per inch of thickness.
• 6 meanwhile prepare sauce:
• 7 melt butter in heavy small saucepan over medium-low heat. add chilies and cook until tender, stirring occasionally, about 3 minutes.
• 8 add sour cream and stir until heated through; do not boil.
• 9 mix in lime juice. add salt and pepper.
• 10 transfer fish to platter. spoon sauce over.
• 11 sprinkle generously with chives.
• 12 garnish with lime wedges.

Baked Salmon

Total Time: 1 hr 45 mins Preparation Time: 1 hr 10 mins Cook Time: 35 mins

Ingredients

• 2 garlic cloves, minced
• 6 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon parsley
• 2 (6 ounce) salmon fillets

Recipe

• 1 in a medium glass dish, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley.
• 2 place salmon fillets into the dish and cover with marinade.
• 3 marinate in the fridge for about 1 hour.
• 4 preheat oven to 375°f.
• 5 place fillets in aluminum foil; cover with marinade and seal.
• 6 place sealed salmon into a baking dish and bake for 35-45 minutes until easily flaked with a fork.

Baked Salmon

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 2 garlic cloves, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) salmon fillets

Recipe

• 1 in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
• 2 place salmon fillets in a medium glass baking dish, and cover with the marinade.
• 3 marinate in the refrigerator about 1 hour, turning occasionally.
• 4 preheat oven to 375 degrees f (190 degrees c).
• 5 place fillets in aluminum foil, cover with marinade, and seal.
• 6 place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Avocado Stuffed With Crab

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 avocados, ripe and large
• 1 cup crabmeat, cooked
• 1/2 cup celery, chopped
• 2 green onions, chopped
• 2 teaspoons fresh lemon juice
• 1/4 cup mayonnaise
• 2 hard-boiled eggs
• 4 green olives, whole
• 2 whole dungeness crab legs (to garnish) (optional)
• iceberg lettuce, shredded
• 1 cup mayonnaise
• 1/3 cup chili sauce, bottled
• 2 whole green onions, chopped
• 2 tables olives, sliced
• 2 teaspoons lemon juice, fresh
• 2 tablespoons sweet pickled relish
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon yellow bell pepper, chopped
• 1 egg, hard-boiled gated
• 1/2 teaspoon paprika

Recipe

• 1 carefully peel the avocados, then cut in half lengthwise.
• 2 sprinkle with lemon juice to prevent discoloration.
• 3 set each half on a plate filled with lettuce.
• 4 combine flaked crab meat, celery, onion, lemon juice and mayonnaise.
• 5 season with a dash of salt.
• 6 fill hollow of each avocado with crab mixture.
• 7 top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg.
• 8 sprinkle all with a dash of paprika an top with ripe olive's.

Chamorro Shrimp Patties

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb shrimp, cleaned, deveined, chopped
• 1 (10 ounce) package frozen mixed vegetables
• 1/2 cup celery, chopped
• 1 (7 ounce) can corn, drained
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• salt and pepper, to taste
• 2 garlic cloves, minced
• 2 eggs
• 1/2 cup canned milk
• 1/2 cup flour
• 1 teaspoon baking powder

Recipe

• 1 mix all ingredients into a bowl.
• 2 heat your cooking oil to 350º.
• 3 drop from spoon into hot oil. fry til golden.

Chamoritamomma's Meat Juhn

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb beef, thinly sliced
• 3 eggs, beaten
• 1/2 cup all-purpose flour
• 2 tablespoons oil, for frying*
• 4 tablespoons kikkoman soy sauce
• 1 tablespoon green onion, minced fine
• 1 1/2 teaspoons sugar
• 1/2 teaspoon toasted sesame seeds
• 1/2 teaspoon garlic, minced
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon accent flavor enhancer (optional)

Recipe

• 1 in a medium bowl, combine all the ingredients for the marinade. add the thinly sliced meat and marinate for at least 1 hour.
• 2 remove meat from marinade and dredge meat slices in flour, then in eggs and then fry in hot oil until browned on both sides.
• 3 you may need to add more oil as you need. drain juhn on paper towel, slice into serving pieces and serve.
• 4 this is can also be made with fleshy, fish pieces.
• 5 *note: more oil may be needed for frying.

Baked Salmon Packets

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 salmon fillets
• 4 teaspoons butter
• 8 fresh thyme sprigs, fresh
• 8 parsley sprigs, fresh
• 4 garlic cloves, minced
• 4 tablespoons dry wine
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 preheat oven to 400f
• 2 place 4 large pieces of foil on a working surface, shiny side down. spray the inside with vegetable cooking spray.
• 3 place a fish filet on each piece of foil.
• 4 evenly divide thyme, parsley, garlic, salt, pepper, and wine among the fish.
• 5 dot each filet with one teaspoon of butter and then securely fold and seal the edges.
• 6 place the packets on a baking sheet and bake for 10-12 minutes.
• 7 place packets on plates and open carefully.

Chili-crusted Catfish

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 1 cup chili powder
• 1 tablespoon crushed red chili pepper
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup packed brown sugar
• 1/8 cup onion powder
• 1/4 cup ground cumin
• 3/4 cup vegetable oil (divided)
• 6 catfish fillets (8 to 10 ounces each)

Recipe

• 1 in large bowl, combine chili powder, crushed chili peppers, salt, black pepper, brown sugar, onion powder and cumin and mix well.
• 2 be sure there are not lumps.
• 3 coat fish well with mixture.
• 4 in 10 to 12-inch saute pan on medium-high, heat 1/4 cup oil 3 to 5 minutes.
• 5 put 2 fillets in pan and brown on both sides, about 3 minutes per side.
• 6 drain and discard oil.
• 7 repeat process with remaining oil and fish.
• 8 meanwhile, preheat oven to 350 degrees.
• 9 place browned fish on a greased cookie sheet so that they are all lying flat.
• 10 transfer to preheated oven and bake 10 to 15 minutes or until fish is done.

Bermuda Sunday Brunch

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 cod fish fillet
• 1 baking potato (about the same size as your fish filet)
• 1/4 avocado
• 1/2 banana
• 1/2 cup marinara sauce

Recipe

• 1 peel the potato and start boiling it.
• 2 after 5 minutes, start steaming the cod. (this usually takes only a few minutes, you just have to keep checking the cod to see when it gets and flaky.) you may need to keep boiling the potato, even after the filet is cooked.
• 3 when the potato is soft, but not falling apart, take it out of the water and let it cool. while it cools, microwave your marinara sauce just enough to warm it up. (you could have made the sauce while the fish cooked, if you don't want to microwave.).
• 4 cut the potato in a few slices. serve the filet, sliced potato, avocado, and banana on a plate. in bermuda, it is served with the marinara sauce over the potato and fish. i usually serve it on the side to keep from scaring people.
• 5 eat all of it together. i bite of this, a bite of that, some banana with the fish, etc.

Avocado Shrimp Salsa

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 lb cooked small shrimp, peeled, deveined and chopped
• 2 medium tomatoes, seeded and chopped
• 2 medium ripe avocados, peeled and chopped
• 1 cup minced fresh cilantro
• 1 medium sweet red pepper, chopped
• 3/4 cup green onion, sliced thinly
• 1/2 cup cucumber, peeled, seeded and chopped
• 3 tablespoons lime juice
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 in large bowl, combine all ingredients. serve immediatlely with tortilla chips.

Chill-chasing Chicken And Shrimp Gumbo

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup butter or 1/2 cup margarine
• 2 onions, chopped, 2 cups
• 1 red pepper, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless skinless chicken thighs, about 1-1/4 lbs., cut into 3/4-inch pieces
• 1 cup frozen cut okra
• 1/2 lb large shrimp, peeled and deveined
• 1/2 teaspoon hot pepper sauce, such as tabasco

Recipe

• 1 in large pot over medium-high heat melt butter. add onion, red pepper, celery and garlic. cook, stirring occasionally, until onion is softened, 5-6 minutes.
• 2 stir in flour. cook, stirring, until lightly browned, about 5 minutes. stir in broth, tomatoes with their juices, salt, and pepper; bring to a boil. add chicken; reduce heat to medium-low. cook 10 minutes. add okra; cook 5 minutes. add shrimp; cook until c hicken, okra and shrimp are just cooked through, 5 minutes. stir in hot sauce.

Chili-lime Shrimp Kabobs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 4 1/2 teaspoons wine vinegar
• 2 garlic cloves, crushed
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 24 large raw shrimp, peeled and deveined
• vegetables, your choice

Recipe

• 1 in a large resealable plastic bag, combine the first seven ingredients. add the shrimp; seal bag and turn to coat. refrigerate for 1 hour. drain and discard marinade.
• 2 on each of 12 metal or soaked wooden appetizer skewers, thread two shrimp and any veggies you want to add. grill kabobs, covered, over medium heat or broil 4 inches from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Creamy Mussel Soup

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• olive oil
• 800 g mussels (i find mussels very light and with the fact they don't all open i tend to buy a kilo for 4)
• 1 medium onion, finely chopped
• 4 slices bacon, rashers chopped
• 2 -3 garlic cloves, crushed (depending on your taste)
• 1/2 cup dry wine
• 2 tablespoons lemon juice
• 1 1/2 cups water
• 1 teaspoon fish stock (concentrated,either powder, cube, paste etc..)
• 1 teaspoon vegetable stock (concentrated, either powder, cube, paste etc..)
• 300 ml cream (can use light)
• 2 tablespoons fresh basil, chopped
• 2 egg yolks

Recipe

• 1 scrub mussels and remove hairy beards from them. heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. in a small pan cook bacon until browned then drain on absorbent paper.
• 2 in a large saucepan add enough water that will cover mussels and bring water to boil. add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (i cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). remove shells completely from some of the mussels, remove half the shell from others and leave some complete. this is for presentation and ease of eating.
• 3 wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. remove pan from heat. in a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.
• 4 serve with a mixture of soft cut french loaf and fried french loaf.
• 5 for fried.
• 6 cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. spread garlic butter on both sides of bread and fry until golden brown on both sides.

Baked Salmon Olympia

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 6 ounces salmon
• 1 1/2 tablespoons lemon juice
• 1 teaspoon extra virgin olive oil
• 2 teaspoons capers
• 2 medium garlic cloves
• salt
• pepper

Recipe

• 1 preheat oven to 400 degrees f. place fish in a small baking dish.
• 2 in a small bowl, combine remaining ingredients.
• 3 spoon mixture over fish and bake 12 - 15 minutes until fish flakes.
• 4 serve immediately.

Chili-cumin Snapper Fingers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 lbs red snapper, cut into 1-in . strips
• 2 eggs
• 2 tablespoons milk
• salt & freshly ground black pepper
• 1/2 cup flour
• 1 teaspoon cumin
• 1 teaspoon chili powder (chipotle or ancho)
• 1 dash garlic powder
• 5 tablespoons butter
• 2 tablespoons olive oil
• 2 lime wedges

Recipe

• 1 pat snapper fingers dry with paper towel.
• 2 whisk together eggs and milk in a small bowl.
• 3 combine salt, pepper, flour, cumin, garlic power and chili powder on a shallow plate. (can season snapper strips with salt and pepper, also.) coat fish fingers with flour mixture; dip in egg mixture, then into flour mixture. set aside to dry for 5-10 minute.
• 4 melt the butter and oil together in a heavy skillet over moderate heat. when butter foams, add the fingers; cook 3-5 minute on each side until browned and cooked through. serve with lime wedges.

Baked Salmon

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 lb salmon fillet
• 2 tablespoons mayonnaise
• 1 teaspoon lawry's lemon pepper
• 1 tablespoon parmesan cheese
• 1 cup dry breadcrumbs

Recipe

• 1 preheat oven to 350°f.
• 2 fillet salmon and place skin side down on a glass baking dish.
• 3 spread a generous amount of mayonnaise; cover entire top of fish.
• 4 sprinkle liberally with seasoned salt, cheese and dry bread crumbs.
• 5 bake about 25 to 30 minutes, uncovered.
• 6 place under broiler until top turns brown.

Creamy Mussel Stew With Peas, Fennel, And Lemon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 fennel bulb
• 2 tablespoons extra virgin olive oil (more for brushing)
• 1 leek, part only cleaned and finely chopped
• 4 garlic cloves, smashed and peeled
• 1 pinch crushed red pepper flakes
• 3/4 cup dry wine
• 3 tablespoons pernod
• 1 lb fresh mussels, rinsed (de-beard if wild caught)
• 2/3 cup chicken stock or 2/3 cup vegetable stock
• 1/2 lb english pea, shelled (1/2 cup)
• 2 tablespoons creme fraiche
• 1/4 teaspoon lemon zest, finely grated
• fine sea salt
• 2 slices country bread, 1/2-inch-thick

Recipe

• 1 chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped.
• 2 peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems.
• 3 in a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes.
• 4 add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and pernod.
• 5 scrape any browned bits from the bottom and continue cook 2 minutes.
• 6 add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil.
• 7 preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them.
• 8 add the stock to the saucepan and simmer over medium heat.
• 9 stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm).
• 10 drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute.
• 11 place bread into serving bowls, mound with mussels, then top with the broth.

Champagne Breakfast

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 croissants, split almost in half
• 400 g smoked salmon (or shaved ham)
• 8 eggs
• 750 ml champagne, chilled
• 1 liter orange juice, freshly squeezed

Recipe

• 1 prehat oven to 180°c place croissants on a tray, and bake for 10 minutes, or until golden and heated through. be careful not to cook them too long, as they burn easily.
• 2 meanwhile, heat about an inch of water in a large frying pan, until it is simmering. break each egg into the water, and simmer until eggs are cooked to your liking.
• 3 place each croissant onto plates, and open out. divide salmon (or ham) between the 4 croissants, top with 2 eggs, and place top of croissant back on.
• 4 serve with glasses of champagne and orange juice.

Block Island Scallop Stew

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 2 lbs fresh sea scallops
• 1/3 cup dry vermouth
• 1 garlic clove, minced
• 2 onions, thinly sliced
• 1/4 cup olive oil, plus
• 1 tablespoon olive oil
• 2 cups peeled chopped italian-style tomatoes
• 3 tablespoons butter or 3 tablespoons margarine
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• toasted french bread, slices

Recipe

• 1 combine first 3 ingredients; stir well. let stand 30 minutes.
• 2 saute onion in olive oil in a dutch oven until onion is tender. add chopped tomatoes; cover and cook until tomatoes soften. add scallop mixture, butter, minced parsley, salt, and pepper; cook, uncovered, until scallops are done, 7 to 8 minutes.
• 3 serve stew over toasted french bread slices.