RECIPES
INGREDIENTS:
5 pounds of cooked king crab 1 cup unsalted butter DIRECTIONS: If the crab is frozen, soak it in fresh cold water to thaw. Crack it open and remove the meat. Towel-dry the crabmeat. When preparing crab [for dinner?] with my dinner, I cook it in browned butter. The secret is using unsalted butter and separating the butter-fat particles by melting it over very low heat leaving the whey to float on the warm oil. Then turn the heat up to medium-high and shake the frying pan like you're cooking old-fashioned popcorn. Control the browning to desired color, remove from heat, then add seafood. Let sit, turning once. Serve as an appetizer or with steak and salad. The warmed buttered crab has a nutty flavor, which has addictive, finger-licking properties! Serves 8. |
INGREDIENTS:
4-5 gray Pacific cod heads, or local white fish heads 3-4 white potatoes, peeled and cubed 2 rutabagas, peeled and cubed 2 leeks, white part thinly sliced 8 carrots, peeled and sliced into rounds 1 medium onion, finely diced 2-3 cubes of Knorr fish, or vegetable, bouillon 3 tablespoons flour 2 ounces milk 1 cup heavy cream Salt and pepper to taste DIRECTIONS: De-gill the fish heads. Place in a good soup pot and add enough water to just cover the fish heads. Cover and cook until the fish heads break down (stir occasionally) for 1 hour. You are left with a stout broth. Strain the mixture and transfer the broth into a clean pot. Add potatoes, rutabagas, leeks, carrots, onions and bouillon cubes. Cook until potatoes and rutabagas have softened. Add flour and milk to thicken as you cook. Turn to simmer and add heavy cream. Stir and simmer. Salt and pepper to taste. Serves 8-10. |
INGREDIENTS:
2 pounds fresh cod fillets or fresh crab meat 1 egg 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon nutmeg 3 tablespoons potato starch 1/2 medium onion 2 cups half and half DIRECTIONS: If the crab is frozen, soak it in fresh cold water to thaw. Crack it open and remove the meat. Towel-dry the crabmeat. Drain excess moisture from cod by leaving it in fridge on paper towels. Use a food processor to chop the onion. Add the cod and blend, adding the half and half, then potato starch and egg. Add seasoning and blend into a thick paste. Heat an inch and a half of oil in a deep skillet. Using a large spoon, drop meatball-size globs into the oil. Roll over as they brown. They will puff and try to float as they cook. Drain and serve or cool and reheat in a microwave. Serve as a snack or with boiled potatoes and carrots with brown gravy. Serves 8-10. |
INGREDIENTS:
1 pound cake, 1 lb. frozen loaf 1/2 gallon vanilla ice cream, in brick box 2 cups fresh strawberries, sliced and sweetened with 2 tablespoons sugar 1 dozen egg whites 1 cup powdered sugar 2 cups orange-flavored liqueur (imitation orange liqueur will not work) DIRECTIONS: Slice pound cake horizontally into five thin slices. To build cake: Place one slice on foil-lined baking pan. Remove ice cream from box. Cut into two pieces and place on top of cake slice. Place two slices of cake along the long sides of ice cream. Cut one slice in half and place on ends. Spoon strawberries on top of ice cream and place last slice of cake over top. Press together firmly with hands to form compact loaf cake. Sprinkle over all with 1 cup orange liqueur. Set aside in freezer while making meringue. (This can be made ahead to this point. Wrap tightly in foil to avoid drying out.) Preheat oven to 450 degrees F. To make meringue: Beat egg whites on high until soft peaks form. Gradually add powdered sugar, beating constantly until stiff peaks form. Working quickly, place one-third of the meringue in a pastry bag. Set aside. Completely cover cake with remaining meringue, spreading evenly and completely, sealing bottom edge. With pastry bag, decorate top and sides. Set in 450-degree oven for 4-5 minutes, or until meringue is lightly browned. Quickly slide onto a chilled serving plate. To flambé, heat orange liqueur and pour over cake. Light immediately. Slice and serve immediately. (If not ready to serve immediately, place baked Alaska in freezer so ice cream does not melt. Flambé when ready to serve.) Serves 8-10. |
INGREDIENTS:
36-40 medium white mushrooms 8 ounces cream cheese/spreadable cheese, flavored, softened 2 cups chopped cooked crabmeat, snow or king crab 1/2 cup grated cheese (can be smoked cheese) DIRECTIONS: De-stem and scrape out the caps of domestic mushrooms. Spray with oil. Bake mushroom caps at 350 degrees for 5-7 minutes to soften. Prepare the crabmeat stuffing: Break up and coarsely chop the crabmeat. Place in a bowl and blend with cream cheese. Once thoroughly combined, spoon crab mixture into mushroom caps and sprinkle with shredded cheese. Broil 6 inches from broiler until melted and lightly browned. |