Recipezaar: Seafood,New Years recipes

Wasabi Shrimp on Rice Crackers

Mon, 07 Feb 2005 19:58:09 -0500

High marks for presentation -- posted by Gay Gilmore

Crab Stuffed Mushrooms En Croute

Sat, 16 Apr 2005 17:35:23 -0400

Yesterday at the produce stand I got a big package of beautiful large fresh mushrooms, perfect for stuffing! In looking around for a recipe to use them with, I came across this one from Paula Deen. -- posted by Julesong

Datemaki (Sweet Rolled Omelette)

Fri, 06 May 2005 14:14:11 -0400

Date-maki is a sweet rolled omelette and is one of the foods that is served on Japanese New Year. It is easy to prepare by using egg and ground fish meat. The soft fish cake is known as hanpen. -- posted by BirdyBaker

Shrimp in Pernod Cream Sauce

Mon, 09 May 2005 18:35:33 -0400

I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner. -- posted by evelyn/athens

Vong's Lobster With Thai Herbs

Wed, 15 Jun 2005 21:04:00 -0400

Vong is a great restaurant in NY City and this is a true treat. Jean-Georges Vongerichten's food is described in Zagat's as "French-Thai" and is says it serves "tantalizing" fusion fare! All I can say is "YUM!" -- posted by Oolala

Salmon and Caviar Crepes Appetizers

Fri, 23 Sep 2005 21:26:21 -0400

"Indulgent but worth it" is the caption under the recipe. You'll wow the crowd with this special treat. Comes from Ladies Home Journal magazine; Food Journal section (December, 1999). -- posted by Oolala

Top-Notch Shrimp Casserole

Sat, 12 Nov 2005 04:16:17 -0500

A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the "Louisiana Seafood and Wild Game Cookbook," published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up with this stuff! In any case, this would make a nice substitution for traditional ham or turkey holiday suppers. Don't skip the pimentos because it REALLY gives the dish that "holiday look." -- posted by Bone Man

Conch Fritters: Bahamian Style

Thu, 01 Dec 2005 12:48:31 -0500

A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT. -- posted by Manami

Kittencal's Salmon Pate

Sat, 24 Dec 2005 08:43:06 -0500

Plan ahead this needs to chill overnight, this also freezes very well --- adjust all amounts to suit taste -- posted by KITTENCAL

Cheesy Layered Shrimp Spread

Sat, 24 Dec 2005 14:35:34 -0500

This is so easy to make and can be made hours in advance just cover and chill until ready to serve, really you can use a much shrimp as desired, but I find that three cans is plenty to use for the middle, you could use more for the top if desired ---serving amounts are only estimated, cooking time is one hour chilling time, this is *very* good! :) -- posted by KITTENCAL

Hot and Crusty Shrimp Sandwich

Tue, 17 Jan 2006 16:19:59 -0500

This open-faced sandwich is fantastic! The recipe is adapted from one in a book given to me several years ago by my mother-in-law called "Season's Greetings", by Marlene Sorosky. Marinating time is not included in prep time. -- posted by GaylaJ

Prawn and Crab Tarts

Thu, 26 Jan 2006 21:21:52 -0500

Enjoy these appetisers as part of your welcoming in of the Chinese New Year of the Dog, or enjoy them any time! From current issue of the Australian 'New Idea'. I have not made these, but suggest if you are making them that you read Hey Jude's review re-oven temperatures. The oven temperatures below were as they appeared in the magazine, but may well be too hot for many ovens. -- posted by bluemoon downunder

Steamed Snow Crab Legs

Mon, 27 Feb 2006 19:18:32 -0500

I know that many advocate using seasoning and boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat. -- posted by ms_bold

Sheri's Molded Caviar and Egg Salad

Thu, 02 Mar 2006 17:45:18 -0500

I got this recipe from a woman I worked with. It is similar, yet different, from the other caviar-egg salads listed in Zaar so I thought I'd post it. *Note needs to harden in the refigerator so make a day before serving. Time listed does not include time to hard boil or the refrigeration time. -- posted by Oolala

Andros Island Shrimp Baked in Tomato Sauce W/ Feta

Thu, 25 May 2006 17:06:20 -0400

Garides Saganaki is not a traditional Greek recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. It is now a popular starter served in upscale seaside taverns all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven. This is the version served on the island of Andros. The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping. You can stir in cream if desired before placing in the oven. Note: If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated. Recipe adapted from The Foods of the Greek Islands by Aglaia Kremezi. -- posted by NcMysteryShopper

Cornmeal-Fried Oysters With Chipotle Mayonnaise

Thu, 25 May 2006 17:09:04 -0400

Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half. -- posted by ~Leslie~

Spring Rolls With Sweet Asian Chili Dipping Sauce

Mon, 05 Jun 2006 16:32:15 -0400

Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate. -- posted by KITTENCAL

Asian Pork and Shrimp Spring Rolls

Tue, 20 Jun 2006 10:15:05 -0400

You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using. -- posted by KITTENCAL

Baked Crab Dip (Like Simon and Seafort's Restaurant)

Mon, 26 Jun 2006 19:14:19 -0400

This recipe is close to my favorite appetizer from my favorite restaurant in Anchorage, Alaska. It's creamy and delicious served with thinly sliced crusty bread.This is different from most crab dips posted here because it doesn't call for cream cheese. -- posted by akgrown

Coastal Living Crab Dip

Wed, 05 Jul 2006 09:18:28 -0400

An excellent dip from Coastal Living magazine. -- posted by Lvs2Cook

Oven-Baked Coconut Shrimp (Low-Fat)

Wed, 05 Jul 2006 15:59:09 -0400

There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will adhear to the whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-) -- posted by KITTENCAL

Shrimp With Orange Sherry Mayonnaise

Mon, 17 Jul 2006 21:21:51 -0400

Appetizer recipe from "First Impressions" by Betty Rosbottom. This sauce works well with shellfish like shrimp, scallops or crab. -- posted by Oolala

Layered Seafood Spread

Mon, 24 Jul 2006 20:29:11 -0400

Try this appetizer at your next cocktail party, Super Bowl party, or get-together. Always a hit!!! Prep time does not include chilling. -- posted by Alan in SW Florida

Calamari Skillet Curry

Thu, 03 Aug 2006 09:36:19 -0400

Fresh calamari may be used for this in place of frozen, please adjust all seasonings to taste. This recipe may be doubled, serve it over cooked rice. -- posted by KITTENCAL

Beer-Battered Coconut Shrimp With Pineapple-Mustard Sauce

Wed, 09 Aug 2006 15:47:22 -0400

This recipe can be doubled. Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time. If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter. The sauce can be made up to 1 day in advance. Purchase large shrimp for this, and the shrimp must be deveined and butterflied. -- posted by KITTENCAL

Linda's Shrimp Stuffed Eggs

Thu, 17 Aug 2006 11:18:02 -0400

This appetizer is great for just about any social event... With the addition of the shrimp, everyone just raves about them. Try them, you won't be disappointed! -- posted by Linda's Busy Kitchen

Salmon Cheese Egg Torta With Dill and Paprika

Tue, 29 Aug 2006 23:05:51 -0400

This salty bake goes for brunch or late night snack. Cut to portion pieces, eat hot or cold, will last freezer and microwave. Serve with green salad for example. -- posted by MexFinn

Shrimp and Lobster Supreme

Sun, 03 Sep 2006 21:14:36 -0400

I acquired this recipe from an old recipe box at a yard sale and the author was listed as "Loretta Green". Well, all I can say is, "Thank you, Loretta!" because we enjoy it here at home in Ohio very much. -- posted by Bone Man

Mini Tuna Empanaditas

Wed, 13 Sep 2006 20:20:54 -0400

It is important not to use water-packed tuna for this, it will not work for the filling, purchase tuna packed in olive oil ONLY! This should give you between 50-60 small empanaditas, you can prepare (not bake) them up to 1 week ahead and freeze, place them on a baking sheet in one layer when frozen transfer to a ziploc freezer bag/s, these are perfect to serve at a get together or to have handy in your freezer for a late-nite snack! You will need a 2-1/4-inch round cookie or biscuit cutter for this. These are really good! -- posted by KITTENCAL

Sautéed Shrimp With Buttery Balsamic Vinegar Sauce

Tue, 26 Sep 2006 14:44:02 -0400

This recipe is by Leslie Revsin and was in Fine Cooking Issue #29. I like it with a simple mushroom or parmesan risotto and a green salad. -- posted by evelyn/athens

Steamed Mussels in Coconut Milk

Wed, 27 Sep 2006 17:30:52 -0400

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com. -- posted by evelyn/athens

Esca Bruschetta

Wed, 04 Oct 2006 20:42:46 -0400

"Esca, which means 'bait' is one of Mario Batali's Italian seafood restaurant in NYC. He uses canned mackerel for the bruschetta, but tuna is a fine substitute." Courtesy Mario Batali from The Antipasto Challenge, Food & Wine, October 2000. It might even be good with sardines. The challenge was between Mario Batali and Michael Chiarello, both chefs have different approaches to cooking Italian dishes. -- posted by Manami

Easy Baked Crab Dip

Wed, 04 Oct 2006 21:05:34 -0400

You can also make this using cooked shrimp in place of crab and also imitation crab can be use for this, but the real crab is of coarse much better! This dip is best served with Ritz crackers. Your guests will rave when they taste this dip! -- posted by KITTENCAL

Oysters With Chile, Lime and Mint Granita

Thu, 05 Oct 2006 17:02:07 -0400

One of two Runner-Up recipes for 1999 in the San Francisco Chronicle. The recipe comes from Le Colonial restaurant in San Francisco. This granita, with its fiery chile, tart lime, pungent mint and fish sauce, gives a decidedly Southeast Asian flavor to the oysters. A spoon of the intensely flavored ice not only keeps the oysters chilled, but as it melts, it creates a delicious sauce that pools in the shells. The granita is best when made the day before serving. -- posted by evelyn/athens

Black Bass With Pine Nuts

Thu, 05 Oct 2006 20:22:03 -0400

One of two Runner-Up recipes for 1999 in the San Francisco Chronicle, from Chad Callahan. -- posted by evelyn/athens

Clam Dip

Mon, 09 Oct 2006 20:35:46 -0400

This is from a small paperback cookbook that was published in 1983 by Wellspring called Hors d'oeuvres II by P. Dutery. Using fresh herbs would be better, but dried will suffice. This is always a big hit with the crowd. Cooking time is chilling time. -- posted by CulinaryQueen

Tuna (Or Sardine) and Olive Paste

Mon, 06 Nov 2006 17:47:08 -0500

By Patricia Wells and from the Provence Cookbook. -- posted by evelyn/athens

Mock Chopped Herring (Sardine Spread)

Sun, 12 Nov 2006 15:37:07 -0500

This recipe is courtesy of a wonderful friend Norene Gilletz (Gourmania.com) who now resides in Toronto, Canada, she has written many very successful cookbooks over the years and still going strong!...this recipe is taken from one of her first cookbooks that goes back many years, it's called "The Pleasures of your Processor!" which is now out of print and featured in "Food Processor Bible" by Norene Gilletz. I think I have made all of the recipes in this book and from many of her other books also, the pages are yellow and I have string holding it together lol!...thanks for so many wonderful recipes Norene! ....You will LOVE this spread on crackers, I suggest to double this recipe you won't be able to keep your spoon out of it, I do suggest chilling it for a couple of hours before using as the flavors intensify. This does not freeze well. -- posted by KITTENCAL

Shrimp and Okra Gumbo

Tue, 05 Dec 2006 17:18:28 -0500

This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix recipe #199147 which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy! -- posted by mama's kitchen

Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce

Tue, 26 Dec 2006 12:18:22 -0500

Found on Allrecipes; submitted by Sue Z. "Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe." Make it we did and it was awesome! We made a few slight changes; perosonal preferences. Make the sauce the day ahead, it is too time consuming and is best out of the way. However, it IS worth the effort! It was fantastic! -- posted by Manami

Oven-Baked BBQ Shrimp

Wed, 24 Jan 2007 13:10:02 -0500

This is an easy and really good shrimp dish to serve at a small get together, serve with crusty bread The recipe can be doubled and baked in two baking dishes. Leave the shrimp unpeeled for this recipe. -- posted by KITTENCAL

Crab Puffs

Fri, 26 Jan 2007 14:30:37 -0500

Easy to make, delicious to eat. Since you can only cook a few at a time, many of them will never make it to the table. -- posted by Ray R

Tuna Party Ball

Thu, 08 Feb 2007 14:41:12 -0500

An interesting twist on the very popular cheese ball. From "Holiday Cookbook: Favorite Recipes by Assemblies of God Women". -- posted by House

Tim's Louis Salad

Sun, 11 Feb 2007 22:35:42 -0500

From Firehouse Food: Cooking with San Francisco's Firefighters. This salad can be made with shrimp, crab, or a combination of both. -- posted by cookiedog

Grilled Teriyaki Salmon

Fri, 16 Feb 2007 23:09:46 -0500

This just might be the best salmon you will ever have! Plan ahead the salmon needs to chill for 3-6 hours. This recipe may be reduce to half if desired. -- posted by KITTENCAL

Shrimp in Garlic Sauce

Mon, 26 Feb 2007 17:14:44 -0500

An appetizer posted in the Sun-Sentinel newspaper which says originating in the coastal areas of Spain, this simple makes a wonderful appetizer and can be served chilled or hot. You can use shell on or peeled, deveined shrimp for this recipe. -- posted by Oolala

Unique Shrimp and Pasta Salad

Sun, 11 Mar 2007 21:21:56 -0400

This salad is very different because of the way you make the dressing. I have never seen another recipe like this one. It will spoil you for other like recipes. My recipe is so old it is falling apart, so thought I best get it in here. If you give it a try, be sure to use the small salad pasta. -- posted by dolores in paradise

Shrimp-Mushroom Mornay

Fri, 16 Mar 2007 23:42:05 -0400

This can also be made used using cubed chicken breast or lobster. Serve this creamy sauce over cooked pasta, this complete recipe may be doubled. -- posted by KITTENCAL

Polynesian Scallops

Mon, 09 Apr 2007 20:11:43 -0400

Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce. -- posted by Oolala

Sesame Shrimp and Broccoli Stir-Fry

Mon, 16 Apr 2007 22:25:35 -0400

Plan ahead the shrimp needs to marinade for 2 hours, you might also want to give this a try using chicken strips ;-) This complete recipe may be doubled, prep time includes marinating time, cooking time is only estimated, adjust the cayenne pepper to suit heat level. -- posted by KITTENCAL

Grilled Halibut Steaks

Thu, 10 May 2007 15:33:23 -0400

This also works well with other fish steaks. Prepare the soy sauce mixture well in advance, it needs time to cool to room temperature. Because of the sodium content in the soy sauce do not use any extra salt, or use low-sodium soy sauce. -- posted by KITTENCAL

Shrimp Gumbo

Wed, 04 Jul 2007 22:25:21 -0400

Saw this on Alton Brown's show last night. Looked like an interesting way to make the roux. -- posted by Vicki in CT

Cajun Shrimp Scampi Bake

Sun, 22 Jul 2007 16:34:29 -0400

This is an easy and delicious shrimp dish. You can replace the Cajun seasoning with 1/8 to 1/4 teaspoon cayenne pepper (or to taste) if desired. I use my recipe #186029. Serve this with a crusty French bread and rice :) -- posted by KITTENCAL

Moro's Arroz a La Marinara

Fri, 12 Oct 2007 19:47:54 -0400

Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid. -- posted by Manami

Mojo's Seafood Gumbo

Wed, 12 Dec 2007 12:44:02 -0500

I developed this recipe after tasting many different styles and flavors of gumbo. You won't find any okra in this recipe though, sorry. -- posted by mpowelljones

Mini Brioche Lobster Rolls

Fri, 14 Dec 2007 18:11:08 -0500

These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best Holiday Hors d'Oeuvres Best Recipes of 2007" from F&W Magazine, Grace Parisi, December 2007. This is another make ahead recipe, even though it doesn't take too long to prepare. -- posted by Manami

Deep-Fried Coconut Shrimp

Sun, 23 Dec 2007 18:07:46 -0500

Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp! -- posted by KITTENCAL

Brie & Crab Stuffed Mushrooms

Thu, 27 Dec 2007 18:59:15 -0500

I stumbled upon this recipe on line from Rocky Mountain Lodge & Cabins Company and thought it sounded pretty good. -- posted by CindiJ

Shrimp and Black-Eyed Pea Etouffe

Fri, 28 Dec 2007 19:59:16 -0500

Great recipe from the Chicago Tribune that I plan on serving for my annual Mardi Gras party. If Spanish chorizo isn't available, try smoked sausage labeled "hot" or any flavorful sausage. Also serve this on New Years Day, as black-eyed peas guarantee good luck! -- posted by EmilyStrikesAgain

Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

Thu, 03 Jan 2008 01:46:06 -0500

Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog. -- posted by Manami

Crunchy Crab Parcels (With Freezing Directions)

Mon, 07 Jan 2008 16:20:20 -0500

This sounds like it would a lush and 'posh' offering for your guests at a party such as a New Year's Eve party. This recipe comes from chef John Torode and was published in the January 2008 copy of the BBC Good Food Magazine. The recipe says these can be frozen if the crabmeat used is fresh. -- posted by Sarah_Jayne

Tostones With Smoked Salmon

Sun, 13 Jan 2008 00:47:49 -0500

We served these and what a hit they were! The mixing of two ethnic ingredients was a great success! We enjoyed them immensley! F&W Magazine, In The Pursuit of Latin Flavors, recipe by Eric Ripert, 11/2002. As I stated below - the way to prepare the plantains(before cooking)is not the way we do it but I wanted to keep the recipe as it was published! -- posted by Manami

Oyster Tartlets

Fri, 01 Feb 2008 00:56:46 -0500

Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007. -- posted by Manami

King Crab Nachos

Sun, 03 Feb 2008 17:19:28 -0500

Kick it up a notch with this twist on nachos! Recipe courtesy of Phillips Foods. -- posted by cookiedog

Fried Shrimp Balls (Pazoon Lone Kyaw)

Sun, 03 Feb 2008 17:30:50 -0500

This is a Burmese recipe I found on the web. Servings and time is an estimate. -- posted by cookiedog

Lobster Mac & Cheese

Mon, 24 Mar 2008 16:49:24 -0400

This is Ina's variation on her Grown-Up Mac & Cheese (recipe #281825) and I have had it for a few years and decided to share it today, as I'm making it again this Sunday. Barefoot Contessa at www.housebeautiful.com/0907 -- posted by Manami

Scallop Burger Sliders With a Cilantro-Lime Mayo

Tue, 15 Apr 2008 01:51:22 -0400

These were served at Paula Deen's 60th birthday party. Recipe courtesy Libbie Summers. -- posted by cookiedog

Blue Cheese Oysters

Thu, 17 Apr 2008 00:45:16 -0400

Rich and delicious! Use a good quality blue cheese, such as Maytag, if you can find it. Panko are Japanese bread crumbs and nowadays can be found in most large grocery stores, in the Asian sections. Recipe from a local cooking school, The Chopping Block -- posted by Hey Jude

Sesame Shrimp Salad

Thu, 29 May 2008 01:48:14 -0400

A very exciting recipe! It was wonderful and we all had to have seconds! We made this pre-long weekend, so we could test it! Right! Cooking Light Magazine, May 2008 edition. 15 minutes cooling time. -- posted by Manami

Tuna Pate in Endive

Tue, 10 Jun 2008 01:37:35 -0400

Very simple ingredients are all you need to put together this easy fingerfood for your next cocktail party. Preparation time, which is very quick, does not include chilling time. These can be ahead the night before, if desired. -- posted by JackieOhNo!

Salmon Cheesecake

Tue, 10 Jun 2008 02:18:54 -0400

A savory centerpiece for your holiday cocktail buffet. You can make this the day before your big event in order to make your life just a little bit easier. Preparation time does not include 5 hours chilling time. -- posted by JackieOhNo!

Fettuccine in Lobster Broth With Shrimp, Crawfish, and Crabmeat

Sun, 13 Jul 2008 03:23:33 -0400

Bpbby Flay has a unique way of taking a relatively simple recipe and adding layers and layers of different flavors. Here he has elevated the shrimp, crab & crawfish to another level - scrumptious! This dish is really delicious! Can you tell I liked it? Cpyright 1999 Bobby Flay. Show: Hot Off the Grill with Bobby Flay. Episode: Fetuccine. -- posted by Manami

Crab Balls With Lemon-Caper Sauce

Sat, 23 Aug 2008 23:55:19 -0400

A wonderful appetizer perfect at your next cocktail party or holiday open house. -- posted by JackieOhNo!

Smoked Salmon Pizza With Red Onion and Dill

Wed, 27 Aug 2008 00:08:04 -0400

Topped with cream cheese, salmon, and fresh dill, this party pizza is easy to make and is perfect with a glass of champagne! Red onion, capers, and fresh dill make nice toppings. Serve the pizza with lemon wedges. -- posted by JackieOhNo!

Roasted Shrimp With Feta (Barefoot Contessa)

Sun, 30 Nov 2008 02:25:43 -0500

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful." -- posted by Manami

The Ultimate Seafood Dip

Wed, 10 Dec 2008 20:27:38 -0500

Watch your thighs on this one. Quick, easy & fattening. Worth every calorie. I have been making this for years & no matter what the event, EVERYONE asks for it. Use a crock pot for ease. -- posted by shadowgirl...

Party Shrimp

Mon, 22 Dec 2008 18:00:07 -0500

This is a great appetizer for a cocktail party or small get together. -- posted by GotBoxer?

Jumbo Baked Diver Scallops

Thu, 25 Dec 2008 01:03:14 -0500

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer. -- posted by BecR

San Francisco Seafood Stew

Mon, 29 Dec 2008 23:06:53 -0500

"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino. -- posted by Manami

Baked Scallops

Mon, 29 Dec 2008 23:11:37 -0500

Easy and elegant for a last minute dinner party (or to impress that someone special :)) -- posted by Alan in SW Florida

Salmon and Corn Fritters

Tue, 30 Dec 2008 21:28:52 -0500

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon! -- posted by bluemoon downunder

Stuffed Prunes for the Holidays

Tue, 30 Dec 2008 21:59:50 -0500

Found at Splendid Table as they adapted it from Secrets of the Tsil Cafe: A Novel with Recipes by Thomas Fox Averil. -- posted by evelyn/athens

Hot, Crunchy, Spicy, Sweet Wasabi Crab Spread

Fri, 16 Jan 2009 00:28:08 -0500

HOT, CRUNCHY, SPICY, SWEET WASABI CRAB SPREAD is an ideal dip to serve with vegetables, perfect as the filling for lettuce wraps, or delicious served on top of crackers. Its easy to make, satisfying, flavorful, low in fat, and high in protein. -- posted by Chef #1130504

Best Shrimp Creole Ever

Tue, 20 Jan 2009 18:09:22 -0500

My all time favorite recipe. It's great for parties with no specific meal time. I like to have it finished cooking about 30 minutes to an hour before anyone arrives and just keep it warm on the stove with rice, bowls and spoons on the counter next to the stove. As people get hungry they can help themselves. People who say they don't care for shrimp creole usually ask me for a copy of recipe after they try it. I read about half the other Shrimp Creole recipes and did not find any prepared like this one. The veggies stay crisp instead of mushy like other shrimp creole recipes I have tasted. I like to use small ( 50 to 60 per pound) raw shrimp that I clean myself. But the lady I got this recipe from likes to use leftover boiled shrimp and my neighbor I gave the recipe to like to use frozen pre-cleaned shrimp. It's good with any of them so choose what you prefer. I hope you enjoy it as much as I do. I think you will. -- posted by Chef #1135408

Spicy Grilled Shrimp Skewers

Fri, 13 Feb 2009 17:28:22 -0500

I suggest to use fresh shrimp for this as frozen thawed will create a watery marinade, do not marinade for longer than 30 minutes or the acid in the lemon juice will "cook" the shrimp, adjust the cayenne to suit heat level, I have left the Tabasco as optional you may add it or omit --- this shrimp is very good! -- posted by KITTENCAL

Smoked Salmon Hash With Dill Vinaigrette

Mon, 23 Feb 2009 11:23:06 -0500

My friend Luisa knows I love smoked salmon and she prepared this dish for me. It is a Bobby Flay recipe to boot! When I asked for the recipe, she already had printed a copy. FoodNetwork - 09/28/2008. -- posted by Manami

Cajun Shrimp With Lemon Mustard Dip

Sat, 28 Feb 2009 01:48:02 -0500

The shrimp has a nice zing to it, which is wonderfully complemented by the lemony dip. This is a nice alternative to regular shrimp with cocktail sauce. -- posted by JackieOhNo!

Smoked Salmon With Beetroot & Vodka Creme Fraiche

Wed, 22 Apr 2009 12:42:24 -0400

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping. -- posted by Sarah_Jayne

Asparagus Crostini

Tue, 30 Jun 2009 11:30:50 -0400

I love asparagus and I love smoked salmon, so this is one of my favorite little appetizer bites! -- posted by JackieOhNo!

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Plumped Ginger-Caramel Shrimp

Fri, 02 Oct 2009 17:31:12 -0400

From the Splendid Table's How to Eat Supper. -- posted by evelyn/athens

Lobster Bisque

Tue, 08 Dec 2009 17:37:07 -0500

This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though weve managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion. We would have lobsters on New Years Eve, then I would make the bisque on NY day. -- posted by WorkingMom2three

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Shrimp Ceviche With Avocado

Sun, 27 Dec 2009 19:05:40 -0500

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time. -- posted by BecR

Crab Balls With Grapefruit Salad

Tue, 29 Dec 2009 08:52:12 -0500

Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time. -- posted by Manami

Creamy Dill Clam Dip

Tue, 29 Dec 2009 14:02:46 -0500

This sour cream based clam chip and cracker dip is a family favorite, good at any gathering. Very easy to double or triple, for large parties, and alter to taste. -- posted by MoonliteSonata

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami

Spicy Shrimp Wraps

Sun, 07 Feb 2010 21:33:43 -0500

You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful! -- posted by Manami

Chicken Seafood Gumbo

Mon, 08 Feb 2010 10:53:26 -0500

A northerners attempt at good gumbo soup. Uses chicken, shrimp, crawfish and andouille sausage. Easy to make, basically dump and go. I make it in a 12 quart roaster oven. Can easily make smaller amounts by division. -- posted by SAM the Nuke [:-{)