Favorite Recipes

[Cil]

Donna's question (does anyone BBQ oysters, in the Gulf thread in the General Information forum) got me wondering about that (I love seafood in general and oysters in particular) and any other favorite recipes, grilling or otherwise.

Does anyone have a favorite, easy recipe, especially a grilling seafood one?
I would love to hear the answer to Donna's question.

I will never be a *GREAT* cook (don't have the patience), but I am a good cook, and learning new recipes keeps me from getting into too much of a rut. Here's one I like:

Salmon Lemongrass

1/2 teaspoon of black pepper + 1/4 yellow or red onion (chop them up) + 2 cloves of
garlic (chop them up) + 1/2 teaspoon of salt + 1/2 teaspoon of sugar + 1/2
teaspoon of turmeric + 1 tablespoon of curry + 2 tablespoons of chopping
lemongrass + ? cup of cooking oil. Mix them all together and put them on both sides of the salmon for a few hours before cooking.

Grill or bake, 5 to 8 minutes a side depending on thickness of salmon and method of cooking.

 

[SlowMovin]

I grill ersters from time to time. I like 'em raw, but Mrs. Movin' won't eat them anyway but extra well-done.

As for grilling seafood, I usually marinade in Mojo Criollo and throw in a few hickory wood chunks for smoky flavor. Works on anything...especially the fish everyone thinks they don't like--reds, specks, kings, spanish, etc.

 

[Paula]

What's Mojo Criollo?

I just roasted a bunch of red peppers from the local market yesterday, peeled them, and froze them for the winter (here in Michigan). It was easy to do -- found the recipe on the internet (roast about 17 minutes on a flat pan in 400 degree oven, turn and roast another 17 minutes until they start to collapse, put in a brown paper bag to cool (put the bag in a bowl because the bag will leak) or put in a bowl and cover with saran wrap to cool, and then peel the skin off and cut into strips). They were so sweet, they needed nothing else (typically people add olive oil and garlic). I went back to the market first thing this morning and bought ten more boxes of red peppers and will spend today roasting and freezing red peppers. Tomorrow I'll spend the day peeling basil leaves and making the pesto for the year. And then throughout the weekend I'll dry the tomatoes and store them.

I made crab cakes last week and they were mediocre at best. I know people like their crab cakes to be mostly crab and very little bread/bread crumbs, but these seemed quite bland and without much structure to hold them together. Does anyone have a wonderful nonfail crab cake recipe?

Thanks.

 

[Miss Kitty]

What's Mojo Criollo?

I just roasted a bunch of red peppers from the local market yesterday, peeled them, and froze them for the winter (here in Michigan). It was easy to do -- found the recipe on the internet (roast about 17 minutes on a flat pan in 400 degree oven, turn and roast another 17 minutes until they start to collapse, put in a brown paper bag to cool or put in a bowl and cover with saran wrap to cool, and then peel the skin off and cut into strips). They were so sweet, they needed nothing else (typically people add olive oil and garlic). I went back to the market first thing this morning and bought ten more boxes of red peppers and will spend today roasting and freezing red peppers. Tomorrow I'll spend the day peeling basil leaves and making the pesto for the year. And then throughout the weekend I'll dry the tomatoes and store them.

I made crab cakes last week and they were mediocre at best. I know people like their crab cakes to be mostly crab and very little bread/bread crumbs, but these seemed quite bland and without much structure to hold them together. Does anyone have a wonderful nonfail crab cake recipe?

Thanks.

Can someone get the crabcake recipe from the Red Bar/331? I got the recipe for the panned chicken a few years ago...couldn't quite replicate it, but maybe the crabcakes? YUMMMMM!

 

[shakennotstirred]

This if from a friend who is an excellent cook. I haven't tried it yet. Probably not as good as the Red Bar as everything tastes better at the beach! If you try it, please let me know if thumbs up or down!

Crab Cakes Remoulade

16 oz lump crabmeat
1/2 small onion chopped
1/4 cup minced celery
1/2 small red pepper, finely chopped
Butter or margarine
1-2 eggs
1 Tablespoon flour
1 teaspoon dry mustard
1/2 cup milk
1/2 cup dried breadcrumbs
1 Tablespoon lemon juice
1/2 teaspoon salt
Parsley and lemon wedges for garnish

Remoulade sauce:

1 cup mayonaisse
1 teaspoon grated lemon peel
1/4 cup ketchup
1 Tablespoon horseradish
1/4 cup minced parsley leaves
2 teaspoons white vinegar
1 teaspoon hot pepper sauce
(ok to use 1/4 cup prepared cocktail sauce for ketchup and horseradish combination)

Mix all together in a small bowl. Refrigerate.

About 1 hour before serving:

Prepare Remoulade sauce; Cover and refrigerate.
Pick over crabmeat, removing any pieces of shells or cartilage.
Grate onion, mince celery and chop red pepper.

In a skillet over medium heat, cook onion, celery and red pepper in 2 Tablespoons of butter or margarine until vegetables are tender. Stir in flour, mustard and salt and cook one minute, stirring frequently.

Gradually stir in milk, stirring constantly until mixture thickens. Remove saucepan from heat and transfer contents into a large mixing bowl. Add crabmeat, bread crumbs, lemon juice and 1 egg. Mix carefully and form mounds of crab cake. (If mixture isn't sticking together well enough, add the other egg.) Transfer crab cake mounds into skillet and cook over medium heat in 3-4 Tablespoons of hot butter/margarine. Press mounds into cakes with a spatula. Cook until browned on both sides and heated through, about 10 minutes.

Recipe makes about 8 good sized crab cakes, enough for about 4 servings.

Serve with Remoulade sauce and lemon wedges. Parsley garnish for finishing touch.

 

[Miss Kitty]

Thanks, shaken...nothing better than a good remoulade sauce!!! Might try these tonight...will let you know!

 

[Linda]

Thanks Shaken - I've been trying different crabcake recipes for years but am still in search of the "perfect" one. I've never tried the crab cakes at Red Bar but I will in a few weeks.

 

[shakennotstirred]

You are welcome Sueshore & Linda! Please let me know if they are worth the effort.

Linda - I will be eating crabcakes at the Red Bar in a few weeks as well. PLEASE leave some for me. Although everytime I have delicious crabcakes from another restaurant - I always wonder - are they as good as the Red Bar or do they taste better at the Red Bar because I am on vacation!

 

[Kurt]

You are welcome Sueshore & Linda! Please let me know if they are worth the effort.

Linda - I will be eating crabcakes at the Red Bar in a few weeks as well. PLEASE leave some for me. Although everytime I have delicious crabcakes from another restaurant - I always wonder - are they as good as the Red Bar or do they taste better at the Red Bar because I am on vacation!

Everything tastes better if you are on vacation.

 

[Miss Kitty]

You are welcome Sueshore & Linda! Please let me know if they are worth the effort.

Linda - I will be eating crabcakes at the Red Bar in a few weeks as well. PLEASE leave some for me. Although everytime I have delicious crabcakes from another restaurant - I always wonder - are they as good as the Red Bar or do they taste better at the Red Bar because I am on vacation!

They REALLY are that good...I've tried crabcakes around the world and nothing compares to them! Go early...they can run out of them....or try Cafe 331 on any night other than Fri and Sat for the same delicious crabcakes!