Mary Ann's Complete Recipe Collection -
Main Dish/Seafood
Mary Ann's Complete Recipe Collection -
Main Dish/Seafood
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Recipe Contributed by
Mary Ann Laun
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Prep Time:15 Minutes
Cook Time:10 Minutes
Ready In:25 Minutes
Servings:4
Recipe Contributed by
allrecipes.com
2 pounds shrimp
2 cloves garlic,
1/2 c. peanut oil
1/4 c. soy sauce
1 T. lemon juice
3 T chopped parsley
1/4 c. chili sauce
Shell and devein shrimp, leaving tails on. Press the garlic or chop it very fine and mix with other ingredients. Marinate the shrimp in this mixture for two hours. Broil in the sauce for 7 or 8 minutes.
Variation: Leave the shells in and let them soak in marinade for 2 hours. Arrange them on a grill or on skewers and grill over coals or under a broiler unit. They should broil in about 5 minutes. Serve with plenty of napkins and plates, of course. Heat the marinade separately to be used as a dip, and let each person shell his own shrimp and dip them in the sauce.
Recipe Contributed by
James Beard via Mary Ann Laun
2 pounds shrimp
2 cloves garlic,
1/2 c. peanut oil
1/4 c. soy sauce
1 T. lemon juice
3 T chopped parsley
1/4 c. chili sauce
Shell and devein shrimp, leaving tails on. Press the garlic or chop it very fine and mix with other ingredients. Marinate the shrimp in this mixture for two hours. Broil in the sauce for 7 or 8 minutes.
Variation: Leave the shells in and let them soak in marinade for 2 hours. Arrange them on a grill or on skewers and grill over coals or under a broiler unit. They should broil in about 5 minutes. Serve with plenty of napkins and plates, of course. Heat the marinade separately to be used as a dip, and let each person shell his own shrimp and dip them in the sauce.
Recipe Contributed by
James Beard via Mary Ann Laun
4 dozen Manila or littleneck clams (about 2 pounds), scrubbed
1/2 cup dry white wine
1 tablespoon unsalted butter
2 shallots, thinly sliced
1 stalk celery, thinly sliced
2 Yukon Gold or russet potatoes
2 cups fresh corn kernels (about 3 ears), plus scrapings from cobs
1 sprig thyme
1 fresh bay leaf
1 cup heavy cream
Freshly ground pepper
Grilled Striped Bass
DIRECTIONS
STEP 1
Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.
STEP 2
Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 1/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.
STEP 3
Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls.
SERVINGS
4
INGREDIENTS
4 dozen Manila or littleneck clams (about 2 pounds), scrubbed
1/2 cup dry white wine
1 tablespoon unsalted butter
2 shallots, thinly sliced
1 stalk celery, thinly sliced
2 Yukon Gold or russet potatoes
2 cups fresh corn kernels (about 3 ears), plus scrapings from cobs
1 sprig thyme
1 fresh bay leaf
1 cup heavy cream
Freshly ground pepper
Grilled Striped Bass
DIRECTIONS
STEP 1
Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.
STEP 2
Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 1/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.
STEP 3
Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls, and serve fish on top.
Hood Canal 2013
Recipe Contributed by
Mary Ann Laun
1 cup all-purpose flour
3 teaspoons Cajun seasoning
3 teaspoons baking powder
2 cups raw, peeled, de-veined shrimp
2 cups yellow corn kernels
1 teaspoon minced garlic
1/2 cup green onions
1 tablespoon fresh basil
2 eggs, separated
Preheat fryer to 350 degrees.
In large mixing bowl, add flour, baking powder, Cajun seasoning, and blend using a fork or whisk.
Place egg whites in mixing bowl and whip to soft peaks, set aside.
In separate bowl add shrimp, corn, garlic, basil and egg yolk, toss until blended.
First, add shrimp mixture to flour mixture stirring lightly to incorporate, and then slowly add egg whites with a spatula using a turning motion. The mixture may seem a little dry, but the liquid from the corn and shrimp moistens the mixture even more after a few minutes.
Take 2 tablespoons of fritter batter and gently lower into oil, fry for about 3 minutes. You can test with a wooden skewer, if batter is on skewer, cook for a minute more.
http://pallensmith.com/recipes/recipe/corn-shrimp-fritter/
Recipe Contributed by
Mary Ann Laun from P Allen Smith’s guest Regina Charboneau
Bring pot of water with a teaspoonful of oil to a boil and then put the cleaned crab in. When it comes to a boil again, then set the timer for ten minutes. Then, remove crab, cool them quickly under cold water and then put them in a big baggie with a smaller baggie of ice. Chill thoroughly.
Do not cover pot while it is boiling rapidly or it will overflow and make a mess!
Recipe Contributed by
Mary Ann Laun and Marcia Laun
skinless salmon fillets
canola oil or avocado oil
Marinade
1/3 to 1/2 c. Sriracha sauce
1/2 to 2/3 c. brown sugar, or more to make less spicy
3 Tbsp soy
3 garlic cloves, grated, minced, or pressed
1-2 tsp red pepper flakes
1/2 to 1 tsp salt
Mix together marinade. Marinate salmon in frig for 30-60 minutes.
Preheat oven to 400.
In a large, oven safe skillet, heat oil over medium-high heat. Pan-sear salmon on both sides , about 2-3 minutes on each side, until crispy. Transfer pan to oven and finish cooking through, about 5 minutes. Recommended internal temp is 145*.
I bbqed mine. Was delicious.
Recipe Contributed by
Some magazine
Shucked Oysters
Corn Starch
Eggs (beaten)
Panko
Oil
Rinse and chill oysters in cold water. Dredge in corn starch, then egg, then Panko. Deep fry in Canola oil. (Sue uses a small deep fryer) Fry, 6 at a time, for 4 minutes.
Recipe Contributed by
Sue & Greg Morgan
2 pounds plum ripe tomatoes
2 tablespoons chopped garlic
Extra-virgin olive oil
Salt and pepper
4 (8-ounce) sole fillets
1/4 cup chopped parsley leaves, plus extra for garnish
1/2 cup toasted bread crumbs
1 lemon, juiced
3 ounces butter
Preheat oven to 360 degrees F.
To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.
To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.
Recipe Contributed by
Janet Schneider (Mary Ann 's sister)
4 slices bacon
olive oil and/or butter
1 cup onion, diced
1 1/2 cup diced red potato (peeled)
1/2 15 oz canned corn (save other 1/2 till later)
1 c. celery, diced
24 oz (or more) chicken broth
2 c. frozen langostino (from Costco)
salt and pepper to tastedash of hot sauce
Microwave 3 slices of bacon between paper towels (3 min?)
Break into pieces
Sauté in 1 T. olive oil and 1 T. butter:
1 cup onion, diced
1 1/2 cup diced red potato (peeled)
1/2 15 oz canned corn (save other 1/2 till later)
1 c. celery, diced
When all is salted, add bacon and 2 c. chicken stock, cook until potatoes are tender. Using a immersion blender, blend until pureed (or a little less so, if you like the texture.)
Add in the other half can of corn
Take off the heat. Add 3-4 oz cream. Slip in langostino.
Simmer on low until langostino is tender.
Salt and pepper to taste. Dash (!) of hot sauce!
Jeff Laun approved!
Recipe Contributed by
Mary Ann Laun (adapted from (Cooks.com)
Fresh shelled oysters from Hood Canal shore.
Flour, eggs, premium saltines
Butter
Rinse and drain oysters (May be quickly blanched for easier handling)
Ready three bowls... One containing flour, one containing scrambled eggs, one containing crushed cracker crumbs. (Be sure to use premium saltines)
Melt a good amount of butter in a 13x9" Pyrex (or other) baking pan. (The more oysters, the larger the pan and amount of melted butter)
Dredge oysters first in flour, then egg, then crumbs and place in pan.
Bake in 475 to 500 degree oven about 10 min. one side, flip oysters and bake
another 5 to 8 min.
Forget about calories...just eat and enjoy is Robin's advice.
This is easier and less messy for serving big group than pan frying oysters.
Recipe Contributed by
Robin Watts
1 cube melted butter (for a 9 x 13 pan)
rinse drained Hood Canal oysters to fit the pan
Preheat over n to 425 degrees
Melt better in pan
Dredge in flour, then dredge in beaten egg (can add a little milk), then in Premium or Krispy cracker crumbs
Lay them in warm butter
Place in oven and bake for 8-10 minutes (golden brown on the bottom)
Then flip them and bake until golden bown (may be 5 minutes more)
Should be golden and crispy
Recipe Contributed by
Robin Watts
1/2 c. butter (Robin uses 1/4 cup)
2 t. minced garlic
8 oz. clam juice (bottled)
1 t. Worcestershire sauce
1/2 t. salt
1/2 scant t. each thyme and oregano
1/4 t. crushed red pepper
Melt butter and add all seasonings. Bring to a boil and add 1 /2 - 2 pounds, defrosted raw deveined shell-on shrimp. Bring it back to a simmer for about 3 minutes or until shrimp is pink. Serve with french or Italian type bread to sop up broth. Serve in wide flat soup bowls. "Eat with your hands and dig in!"
Recipe Contributed by
Robin Watts
I successfully bake salmon and want to keep notes of what I did:
wrapped in parchment. baked 400 for 20minutes.
tried 2 ways:
salt, pepper, basil, lemon slices
teriyaki sauce.
*I loved the teriyaki best with cocos sauce for dipping. Brian like lemon best. both were really great.
Salt
3/4 cup sesame seeds
4 (6- to 8-ounce) skinless salmon fillets
2 scallions, white parts minced, green parts sliced thin
1 tablespoon grated lemon zest plus 2 teaspoons juice
4 teaspoons tahini
2 teaspoons grated fresh ginger
1/8 teaspoon cayenne pepper
1 teaspoon vegetable oil
Serves 4
Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 5 tablespoons salt in 2 quarts water. Transfer 1 cup brine to bowl, stir in sesame seeds, and let stand at room temperature for 5 minutes. Submerge fillets in remaining brine and let stand at room temperature for 15 minutes.
Drain seeds and place in 12-inch nonstick skillet. Cook seeds over medium heat, stirring constantly, until golden brown, 2 to 4 minutes. Transfer seeds to pie plate and wipe out skillet with paper towels. Remove fillets from brine and pat dry.
Place scallion whites and lemon zest on cutting board and chop until whites and zest are finely minced and well combined. Transfer scallion-zest mixture to bowl and stir in lemon juice, tahini, ginger, cayenne, and 1/8 teaspoon salt.
Evenly distribute half of paste over bottoms (skinned sides) of fillets. Press coated sides of fillets in seeds and transfer, seed side down, to plate. Evenly distribute remaining paste over tops of fillets and coat with remaining seeds.
Heat oil in now-empty skillet over medium heat until shimmering. Place fillets in skillet, skinned side up, and reduce heat to medium-low. Cook until seeds begin to brown, 1 to 2 minutes. Remove skillet from heat and, using 2 spatulas, carefully flip fillets over. Transfer skillet to oven. Bake until center of fish is translucent when checked with tip of paring knife and registers 125 degrees, 10 to 15 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with scallion greens and serve.
Recipe Contributed by
Amy Laun from Cook's Illustrated
2 pounds shrimp, shelled and deveined
3 T. butter
1 clove garlic, minced
3 T. white wine
Melt the butter and add the garlic and wine. Place the shrimp on a heat proof dish and put the garlic-wine button over them. Salt and pepper to taste and broil for 5 minutes
From James Beard's Fish cookery
Recipe Contributed by
James Beard via Mary Ann
Marinate and/or can:
Tuna filets sliced as thick as a big finger
Olive oil
Rosemary
Bay leaf
Peppercorns
Cinnamon stick (or was it clove?)
Cook on an open grill
I know this sounds like a joke, but its not!
Recipe Contributed by
Susan Miali
www.ravelry.com My username is Mandykins
Thai-Style Halibut with Coconut-Curry Broth
2006, Ellie Krieger, All rights reserved
Level:EasyServes:4 servings
Ingredients
? 2 teaspoons vegetable oil
? 4 shallots, finely chopped (about 3/4 cup)
? 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
? 2 cups low-sodium chicken broth
? 1/2 cup light coconut milk
? 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
? 4 (6-ounce) pieces halibut fillet, skin removed
? Steamed spinach**
? 1/2 cup coarsely chopped fresh cilantro leaves
? 2 scallions, green part only, thinly sliced
? 2 tablespoons fresh lime juice
? Freshly ground black pepper
? 2 cups cooked brown rice, for serving
ections
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
? 2011 Television Food Network, G.P. All
Recipe Contributed by
Mandy...Martha's daughter
2 pounds plum ripe tomatoes
2 tablespoons chopped garlic
Extra-virgin olive oil
Salt and pepper
4 (8-ounce) sole fillets
1/4 cup chopped parsley leaves, plus extra for garnish
1/2 cup toasted bread crumbs
1 lemon, juiced
3 ounces butter
Preheat oven to 360 degrees F.
To prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.
To assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.
Recipe Contributed by
Janet Schneider (Mary Ann 's sister)