2 pounds spinach Salt 4 tablespoons butter 1/2 cup water 1/2 cup white wine 3 peppercorns 1 small onion stuck with 1 clove Sprig of parsley 4 fish fillets 2 tablespoons flour 1/4 cup heavy cream Few grains nutmeg Few drops lemon juice Grated Parmesan cheese Cook spinach, drain and chop very fine. Season [...]
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Shreveport Club Crab Entree
4 tablespoons flour 4 tablespoons oleo or butter 2 cups milk 1 bay leaf 1 teaspoon chicken base 1/8 teaspoon white pepper 1 pound lump crab meat (use only fresh) Parmesan cheese and mild yellow cheese, grated Paprika Heat the milk, bay leaf, chicken base and pepper. Make a white sauce by melting the [...]
Crayfish Etouffe
30 pounds crayfish 1 stalk celery 6 medium onions, chopped 4 cloves garlic, chopped 1 bell pepper, diced 1 cup green onion tops, chopped 1 pimiento Tabasco 4 tablespoons Worcestershire sauce 1 teaspoon Accent Salt and pepper to taste 1 cup chicken fat or more, depending on amount of crayfish meat Bring large kettle [...]
Sweet-Sour Shrimp
1 pound Shrimp, cleaned 6 tablespoons olive or salad oil 1/3 cup minced onion 1/2 cup green pepper, chopped 1/2 cup sugar 1 tablespoon cornstarch 1 teaspoon dry mustard 1/2 teaspoon Accent 1/4 teaspoon salt 1/4 cup vinegar 1/2 cup water 2/3 cup drained pineapple tidbits Add onions and green pepper to oil in [...]
Celebration of Sustainable Seafood – Billingsgate School Sustainable Seafood Award 2011
Thursday 27th January 2011 £35.00 (including brunch, lunch and refreshments) This day will offer commercial seafood buyers, chefs and journalists access to key players in the seafood world. They will listen to them champion one specie and be able to ask questions on current sustainable seafood sourcing. Attendees will vote for their favourite and select [...]
Maryland-Style Crab Cakes
Ingredients: -4 slices of white bread -1 cup of milk -2 pounds Super Lump Byrd Brand Crab Meat -2 tbs mayonnaise -2 tsp prepared mustard -2 tsp seafood seasoning -2 tsp baking powder -2 tbs chopped parsley -½ tsp Worcestershire sauce -Juice of 1 lemon -Salt & pepper -2 eggs beaten Directions 1. Place bread [...]
Vegetable Crab Soup
Ingredients * 1 small onion, diced * 3 tablespoons butter * 1 can Campbell’s cream of potato soup * 1/2 soup can of water * 2 soup cans of milk * 1lb Byrd Crab Meat (recipe calls for 1 cup but we like more) * 1 tablespoon dried parsley * 1 teaspoon Chesapeake Traditions Eastern [...]
Traditional Crab Dip
Ingredients: Blend with mixer 2 (8 oz) pkg. softened cream cheese 1 cup sour cream 1 cup mayonnaise 3 teaspoon Worcestershire sauce 1 teaspoon lemon juice 1 teaspoon mustard 3 shakes garlic salt 1 lb of Byrd Crab Meat Directions Fold in 1 lb of Byrd Crab Meat and 1/4 cup grated sharp cheese Put [...]
Wilmington Restaurant Week Returns; New Culinary Tours & Restaurant Kudos
WILMINGTON RESTAURANT WEEK RETURNS; NEW CULINARY TOURS & RESTAURANT KUDOS Wilmington, NC October 11, 2010: In the year since Wilmington Restaurant Week debuted in October 2009, it has become one of the region’s most highly anticipated events. On the heels of the success of the inaugural event, organizers staged a second Wilmington Restaurant Week last [...]
Seared Tasman Sea Barramundi with Sautéed Shrimp, Red and Yellow Peppers and Jalapeño-Citrus Vinaigrette
Seared Tasman Sea Barramundi with Sautéed Shrimp, Red and Yellow Peppers and Jalapeño-Citrus Vinaigrette 2 Barramundi fillets (about 8 oz each) 1/2 lb medium size peeled and deveined shrimp olive oil 1 red bell pepper, cut in strips 1 yellow bell pepper, cut in strips 1 lime 1 lemon 1 orange 1 jalapeño rice wine vinegar 1 1/2 cups light salad oil such as [...]