Fried Cajun Fish

                       I love fish!!!




The seasonings on this is enough to be different and is guaranteed to be on your weekly menu planner.  The recipe calls for firm white fish, which is usually a quick-cooking type fish.  This would include (but not limited to) tilapia, catfish, haddock, grouper, Alaska pollock, and snapper.




Ingredients:

2 tsp. paprika
2 tsp ground black pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp chili powder
4 firm white fish fillets
1 tbs oil

Directions:

Mix paprika, black pepper, coriander, cumin and chili powder in a bow. Toss fish in spice mixture. Heat oil in a frying pan over medium heat, add fish and cook for 2 minutes on each side or until cooked

North Carolina Shrimp Bake

Taste buds are excited and happy with this recipe. Found this in an old cookbook. This is a great one-dish meal. Count on there being no leftovers on this. Once again, this has the “secret sauce”, so you know it is going to be Delish!!!

 

 

 

 

 

1 cup chopped celery
1 medium onion, sliced
½ cup green pepper, chopped
¼ cup margarine (I like butter)
¼ cup flour
1 ½ tsp. salt
1 (1 pound) can tomatoes
7 ounces shrimp, uncooked, shelled
¼ cup cooking sherry (I like the real stuff) (for cooking only)
1 ½ cups shredded cheese
4 hard cooked eggs, sliced
3 cups cooked rice

Sauté celery, green pepper and onions in butter about five minutes. Add flour and salt; cook until bubbling. Stir in tomatoes, shrimp and sherry. Bring to a boil ans simmer 10 minutes in a covered pan. Add eggs and ½ cup of the cheese. Pour into a 2-qt casserole and top with cooked rice and remaining cup of cheese. Bake in a 375 degree oven for 25 to 35 minutes. Serve hot

Stuffed Quahogs (Clam)

There are two words in this recipe that I had to look up. You may already know, but I did not.

Quahogs: Clams
Linguisa: A Portuguese Pork sausage that is highly seasoned with such as garlic, paprika, pepper, onions. This could be seasoned with one, some or all of the mentioned ingredients.

This recipe can be made ahead an frozen for later.

 

10 medium quahogs
1 green pepper, seeds removed
½ lb. Linguisa
2 medium onions
1 tbs margarine (butter please)
1 egg
1 tsp crushed red pepper
1 pkg. Chicken stuffing mix

Scrub quahogs, add 3 cups of water to kettle with quahogs. Cover tightly and heat until shell open. Remove quahogs from shell, save broth.

Chop linguisa, onions, quahogs and green pepper in blender or by hand. Add crushed red pepper and fry in skillet 25 minutes in 1 tablespoon margarine. Add egg and stuffing mix, substituting broth for water required, 1-3/4 to 2 cups. Simmer together 15 minutes, stirring constantly.

Pack into quahog shells and cover with shell top. Wrap individually in aluminum foil. Bake at 350 degrees for 35 minutes or Freeze (for later) and reheat 40 minutes at 350 degrees. Serves 10

Oyster Pie (Casserole)

This is a recipe that my grandmother used for Thanksgiving and Christmas. Grandma modified hers a little, so I have shared both the original and the modified recipe. Enjoy!

Original Version:

1qt fresh oysters
12 saltines (crumbled)
4 eggs beaten
¼ cup cream
1/8 lb butter melted
Black pepper

Mix together in a casserole and bake at 350 degrees in a preheated oven for 30 minutes.

Grandma's Modified Version:

2- 8 or 12 oz fresh frozen containers Oysters
1 to 2 sleeves crushed saltines
4 eggs beaten
¼ cup can milk
1 stick butter
salt and pepper to tasted
1 can cream mushroom or chicken
½ cup chopped onion

Crush saltines and layer the bottom of casserole dish with one sleeve. Save the other sleeve for the top. Rinse and drain oysters then spread evenly on top of the saltines. Mix together milk, melted butter, eggs and cream of mushroom/chicken, beating until well blended. Sprinkle on top of oysters, leaving a little to pour over the top. Evenly distribute chopped onions and add salt and pepper if desired. Top with remaining saltines. Pour over remaining milk/butter/egg/soup mixture. Add pepper to top. Bake 350 degrees for 45 minutes to 1 hour.

Lobster Bluff

This recipe gets its name because even though there is not any real lobster in the ingredients, no one will believe it.  It taste just like real lobster!

1 lb. frozen cod fillets
2 tbsps. cold water
2 tbsps. salt
2 tbsps. vinegar
Melted butter

Place fillets in saucepan.  Cover with water and salt.  Bring to a boil; lower heat and simmer for 10 minutes.  Drain.  Cover again with cold water.  Add 2 tbsps. vinegar*.  Bring to a boil.  Lower heat and simmer 10 minutes.  Drain.  Serve with melted butter.

* Red wine vinegar will give it an extra UMPH!