Recipes On Rails: New Recipes tagged with seafood,main

Crab Imperial Stuffing

2012-05-18 07:30:59 UTC

Ingredients:

Sauce
4.0 each Shallots finely minced
2.0 tablespoon Flour, all-purpose
1.0 tablespoon Lemon Juice
0.5 teaspoon salt
1.0 teaspoon mustard powder
0.5 teaspoon Worcestershire Sauce
1.0 cup Milk
0.25 cup Mayonnaise
1.0 each Egg Yolks
1.0 pound crab meat

Instructions:

Saute shallots in the butter over medium heat till translucent. Add flour, salt, and mustard powder, and cook briefly to cook the flour. Add the lemon juice and the Worcestershire, stirring till smooth. Gradually add the milk, stirring constantly.

Remove from the heat when sauce reaches a boil. Stir in the mayo.

Beat the egg yolk in a separate bowl. Temper the yolk by adding some of the hot sauce and stirring. Be sure to add sauce gradually so as to not cook the egg. Then stir egg into the remaining sauce. Fold in the crabmeat.

Mixture can now be used for stuffing shrimp or fish. To serve alone, pour mixture into a prepared casserole and top with buttered bread crumbs (briefly saute crumbs in a tablespoon on butter.) and bake at 400 for about 20 minutes.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/495

Crab Imperial Two

2012-05-18 07:31:20 UTC

Ingredients:

0.25 pound Butter
0.5 cup Shallots minced
1.0 cup Pepper, Bell mixed colors, minced
0.25 cup Flour, all-purpose
2.0 cup Cream, Half-and-half
0.5 cup Wine, Sherry dry
dash Tabasco
2.0 each Egg large
0.5 cup Cream, Heavy
2.0 pound crab meat
0.25 cup Parsley chopped
1.0 teaspoon Lemon Rind grated
2.0 cup Bread crumbs, dried
1.0 teaspoon paprika
4.0 tablespoon Butter
0.75 cup Cheese, Parmesan grated

Instructions:

Assemble your ingredients.

Pick over the crab meat.

Melt the butter in a large pan. Add the peppers and the shallots.

Saute briefly till tender.

Add the flour and stir. Cook briefly and then add some salt, pepper, and the half and half.

Whisk while bringing to a boil.

Simmer for 5 minutes. Remove from heat and stir in the tabasco and sherry.

In a separate bowl, beat the eggs. Slowly add the heavy cream. Slowly add this mixture to the shallot, pepper, cream mixture, whisking as you add.

Stir well.

Add the parsley, paprika, lemon rind, and cheese.

Mix well.

Fold the crab meat into the sauce and spoon into well-buttered ramekins. Smooth the top, sprinkle with breadcrumbs and then paprika. Drizzle some melted butter on top.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/614

Crabmeat Imperial

2012-05-22 01:13:57 UTC

Ingredients:

1.0 tablespoon Butter
1.0 each Shallot peeled & quartered
1.0 tablespoon Flour, all-purpose
120.0 gram Milk
2.0 slice Bread decrusted & cubed
120.0 gram Mayonnaise
1.0 tablespoon Lemon Juice
2.0 dash Pepper, White
0.25 teaspoon salt
1.0 pound crab meat picked over
2.0 tablespoon Butter
4.0 dash paprika

Instructions:

With TM running at speed 7, drop the shallot through the hole in the top. Stop the TM, add the butter, and cook at 100C for 4 minutes at speed 1. Add the flour and cook for 2 more minutes at 100C, speed 4. Always scraping down as necessary.

Add the milk.

Process at 100C for 5 minutes at speed 4.

Place the bread cubes in a medium sized bowl, and pour the sauce over them. Toss to coat and stir in some of the bread. Allow to cool.

While the sauce and bread cools, melt the remaining butter in a saute pan and cook till the butter just starts to turn brown. Then add the crab meat and toss.

Add the mayo, lemon juice, salt, and pepper to the bread and sauce. Stir to combine.

Add the crab meat and butter. Fold gently to incorporate the sauce, but not break up lumps of crab.

Distribute the mixture between 4 heatproof ramekins. Sprinkle with paprika.

Bake in a 450F (230C) oven for about 10 - 15 minutes or till bubbly and nicely browned on top.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/640

Fregola with pan seared scallops

2012-05-20 17:52:01 UTC

Ingredients:

2.0 pound scallops, sea Dry only
4.0 ear Corn
0.5 pound fregola
0.25 cup Wine, White
4.0 cup Stock, Chicken
0.25 cup Cream, Heavy
2.0 tablespoon Tarragon fresh, minced

Instructions:

Preheat pan. Season scallops. Saute scallops in some butter and oil. Set scallops aside in a warm place.

Cut the corn off the cob. Mince any scallop trimmings and broken pieces. Deglaze the pan with the white wine. When almost evaporated, add the minced scallops and the corn.

Add some chicken stock about a half cup at a time.

Stir until most of the stock is absorbed (this is like a risotto). Then add some more stock and continue till pasta reaches desired degree of tenderness. If you use all the stock, you can add water. Adjust seasonings.

When the pasta is done, stir in the cream, tarragon, and juices that accumulated around the scallops.

Place some of the pasta corn mixture on the plate, and then arrange scallops on top.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/611

Lobster Ravioli

2012-05-18 07:31:48 UTC

Ingredients:

0.5 pound scallops, sea
0.5 pound Lobster raw
2.0 each Egg
2.0 tablespoon Tomato Paste
0.5 cup Cream, Heavy
0.5 pound Lobster cooked, shredded
1.0 each Egg Whites mixed with water

Instructions:

Make a double recipe of the pasta.

While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.

Mix the diced/shredded lobster into the raw lobster and cream mixture.

Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.

Flip the dough over the filling...

Press the dough down, around the mounds of filling.

Cut each portion with a pastry cutter or pizza wheel.

Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/560

Lobster Salad

2012-05-17 03:07:32 UTC

Ingredients:

2.0 can Lobster drained
0.5 cup Celery diced fine

Instructions:

Make the vinaigrette. Combine with the drained lobster meat and set aside to marinate for at least two hours. I did over night. Placing it in a vacuum pouch was convenient.

Drain the lobster disposing of the viniagrette. Mix with the celery and mayo. Adjust seasoning.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/617

Mussles ala Bocci

2012-05-02 02:25:50 UTC

Ingredients:
Instructions:

hop up a sweet onion and saute in some olvie oil. When soft, add a finely
chopped clove of garlic. Add mussels, and toss in oil. Add some white
wine and cover

When mussles open, remove from the pan and pull meat from the shell. Pitch
the shells and save the meat. Add heavy cream to remaining broth and
season. I added some salt, black pepper and some red pepper. Reduce and
you can add a splash of cognac. When sauce is done, and reduced, add the
cooked pasta and toss. Throw in some green. I used chives... Add some of
the mussels back in and plate. Put remaining mussels on top of the pasta,
and shred some parm. cheese on top and serve.

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/27

Orzo With Shrimp, Mussels, and Olives

2012-05-23 03:39:27 UTC

Ingredients:

60.0 milliliter Oil, Olive
4.0 each Shallots 0r 2 large sliced
2.0 clove Garlic
2.0 pound Mussels cleaned
125.0 gram Wine, White Vermouth
500.0 gram Orzo
1000.0 gram Stock, Chicken
250.0 gram Shrimp cleaned and deveined
1.0 each Lemon Juice and zest
50.0 gram Olives, Green chopped
100.0 milliliter Parsley chopped

Instructions:

While a large pan preheats, mince the garlic, slice half the shallots and clean the mussels.

Add half the oil to the preheated pan, followed by the minced garlic and sliced shallots. Saute for about 2 minutes.

Toss in the mussels, and stir for a minute or so over medium high heat. Add the vermouth and cover. Cook, shaking the pan from time to time for a few minutes or till mussels open. Remove the mussels from the heat as they open, reserving all liquid. As mussels cool, remove them from their shells, again reserving the liquid. Strain all the liquid through a fine sieve. You want about two cups. If you're short, supplement with stock.

Add the remaining oil to the TM and process at speed 5. Quarter the remaining shallot and drop the shallot and garlic onto the turning blades and turn TM off. Set heat to 100C and process at speed 1 for 3 minutes.

Install the butterfly. Add the orzo and the reserved mussel broth. Process at 100C speed 2 for about 8 minutes or till most of the liquid is absorbed (see picture).

While orzo cooks, zest the lemon and coarsely chop the zest. Juice half the lemon (we need about 1 tablespoon. If your olives have pits, cut the meat off. Coarsely chop the olives. Mince the parsley.

Add the stock to the orzo. Adjust salt and pepper. Process at 100C for 10 minutes at speed 1. Shorten or lengthen the time to allow for orzo to be just undercooked. Add the lemon juice, lemon zest, mussels and shrimp. Process at 100C for 2 minutes, speed 1.

Stir in the parsley and olives. Plate and enjoy.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/642

Scallops in Tomato Cream

2012-05-18 07:31:34 UTC

Ingredients:

2.0 pound scallops, sea dry
2.0 tablespoon Butter
0.3 cup Shallots minced
0.3 cup Wine, White
2.0 cup Tomatoes, Diced Fresh or whole canned
0.1 cup Cream, Heavy
2.0 each Egg Yolks
0.0 each Lemon juice only

Instructions:

Melt the butter in a heavy pan at med high heat. Saute the scallops, turning only once browned on the bottom. Do NOT overcook! Remove to a plate when done.

Add minced shallots to the pan and saute till tender, scraping up the brown bits left behind by the scallops. Deglaze the pan with the white wine.

Scrape up the brown bits and reduce the wine till very little is left.

Add the tomatoes and cook till soft, about 5 minutes.

Add the cream and any liquid that has accumulated around the scallops

Whisk the egg yolks and temper with some of the sauce.

Add the lemon juice and stir. Mix in parsley.

Place scallops on a plate (or on some pasta) and spoon hot sauce over top.

Assemble ingredients

Dry and season scallops.

Reduce by about 1/3 stirring so as to not scorch the tomatoes.

Add the yolk mixture into the sauce and stir till thickened.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/656

Shrimp on BGE

2012-05-20 23:19:52 UTC

Ingredients:

Default
1.5 pound Shrimp
2.0 teaspoon salt
1.0 pound Pepper, Black
1.0 some Oil, Olive

Instructions:

Pat the shrimp dry and bring egg to 300 degrees.
Once egg is up, put shrimp into a bowl and lightly coat with olive oil.
Add salt and pepper and toss to coat evenly (I added some garlic powder
too).

Immediately after adding salt, place one by one on the grill. Cover and
smoke 2 minutes. Lift lid and turn shrimp in order they were laid down.
Cover and smoke another 2 minutes.

Remove and enjoy.

9/17/03 - Did them at about 500 when the egg got away from me.... were
12/10 shrimp and did them for about 1.5 minutes per side... Really great!

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/28

Shrimp Pie

2012-05-22 01:26:12 UTC

Ingredients:

Default
1.0 each Pie Crust
2.5 pound Shrimp
4.0 each Tomatoes
1.0 each Egg
2.0 each Egg Yolks
0.5 cup Mayonnaise
2.0 each Pepper, Bell chopped
0.5 each Onion chopped
1.0 pound Cheese, Jarlsburg grated
2.0 tablespoon Basil minced
0.5 cup Parsley minced
3.0 tablespoon Chives minced
0.25 pound Butter
2.0 each Garlic minced fine

Instructions:

I skin and core the peppers, and skin and seed the tomatoes.
Saute onions and peppers in the butter till tender. Add the shelled shrimp and cook. Add the basil, chives, garlic, parsley, salt and pepper..... heat through and take off the heat.

Mix the eggs and mayo in a large bowl. add the cheese and the tomatoes cut into chunks. When the vegtable mixture is not too hot (won't melt the cheese or set the eggs) add the two together and mix well.

Fill the pie crust with the mixture and bake at 350 for 45 minutes.

Last time (9/9/04) I put it into a springform instead of a pie plate... This seemed to work really well as it was a little easier to serve. Don't take the sides off the spring form until the pie has cooled, and the cheese set, or the sides may break.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/68