Archive for the 'Fish & Shellfish' Category

08
Jan
10

Tuna Casserole ~ with a side dish of nostalgia

By msbutterton 6 Comments
Categories: Comfort food, Entrées, Fish & Shellfish and Pasta & Noodles
Tags: , , , , ,

:)

Let’s see  –  what fresh, new ideas can I come up with to improve upon my Mom’s recipe for Tuna Casserole?  Or your Mom’s?  Probably none, right?

Even if there were a way, I wouldn’t want to.  Whenever I make Tuna Casserole, it evokes memories of dinnertimes spent with my parents and little brother, sitting at our yellow, formica and chrome dinette set, eating from our Corelle plates.

For my Wedding Shower (back during the Roosevelt administration) I was given a set of  “Butterfly Gold” Corelle dinnerware and several “Cornflower Blue” CorningWare baking dishes.  I’m sure that when my kids think of Tuna Casserole, those are the images that come to mind.

Over the years I’ve naturally lost a few pieces, which can easily be replaced nowadays on E-Bay.  About 5 years ago, I did just that.  I replaced an entire 8-piece set of my “Butterfly Gold” Corelle dishes.  Whenever I make “comfort food” meals like Meatloaf and mashed potatoes, Fried Chicken and mashed potatoes or my beloved Tuna Casserole, it’s essential they be served on Corelle!  Just the way God intended!



:)

Tuna Casserole

1 12-ounce can Chunk Light Tuna – drained
1 can Campbell’s Cream of Chicken Soup
1 can Campbell’s Cream of Mushroom Soup
4 tablespoons Olive oil
4 stalks celery, thinly sliced
1/2 brown or white onion, chopped
1 cup shredded Cheddar cheese
4 ounces Philadelphia Brand Cream cheese
1/2 cup shelled Sunflower seeds
1 12-ounce bag Extra Wide Egg Noodles (or other pasta noodle)

additional milk for creaminess

Preheat oven to 325 degrees

Bring large pot of salted water to a boil over medium-high heat.

In a deep skillet, lightly sauté the celery and onion in Olive oil.  Add both cans of soup, the cream cheese, 1/2 cup of the Cheddar cheese and cook over low heat just until melted.  Stir in the tuna and sunflower seeds.

When the water boils, add the egg noodles or pasta and cook to al dente. Drain.

In a large casserole dish, add the cooked noodles and the tuna mixture and combine.  Add milk if needed for creaminess.  Sprinkle the remaining 1/2 cup shredded Cheddar cheese over the top.  Cover the casserole dish with its lid or aluminum foil and bake for 45 minutes.  Cheers!

:)

27
Dec
09

Lobster Fra Diavolo

By msbutterton 4 Comments
Categories: Comfort food, Fish & Shellfish, Pasta & Noodles and Sauces
Tags: , , , ,

I learned how to make Lobster Fra Diavolo from a Sicilian friend many years ago. The first time I tried it, I thought my lips would burn off – that’s how you know it’s great!  If you can’t tolerate a REALLY spicy sauce, use fewer pepper flakes, but the appeal of a good Fra Diavolo sauce (Italian for “Brother Devil”), is the burn!

I make this sauce with shrimp also – but for special occasions (like over the holidays) I use lobster.  I can only make it with the assistance of my husband or son, because I have NEVER been able to kill a lobster.  One of the quickest ways to kill a lobster, is to plunge the tip of a sharp knife about 1 1/2 inches down from the eyes and into the center of the head – Yikes! Even my husband and son had a hard time with this when they first learned how, years ago.  I remember them needing a shot of vodka to calm their nerves before doing it – It’s not the most fun process and I’ll tell you here and now, I’ll NEVER do it myself!

Hubby had the honors yesterday – so technically, this is OUR sauce!

:)

:)

:)

Lobster Fra Diavolo

(serves 4-6)

.

2 – 1 1/2 lb. live lobsters
1/2 cup Extra Virgin olive oil
2 28-ounce cans Crushed tomatoes - San Marzano whenever possible
1 6-ounce can tomato paste
3 cups dry Red wine
1/2 cup Cognac
2 large shallots, chopped
3 garlic cloves, minced
1 tablespoon oregano leaves
1/2 teaspoon crushed thyme leaves
1 tablespoon crushed red chili flakes
1 bay leaf
Kosher salt and fresh ground pepper, to taste
1 tablespoon sugar
Water – you’ll have to judge

1 box (1 lb) imported Italian fettuccine

Prepare the lobsters:

The quickest method for killing a lobster is to plunge the tip of a sharp knife about 1 1/2 inches down from the eyes and into the center of the head. Once the lobster is dead, cut the body in half lengthwise.  Remove the insides and thoroughly clean. (see pics) Remove the knuckles and claws. Remove the legs. Save the shells to add to the sauce.

Over a medium flame, in a deep stockpot, heat the Olive oil.  Add the legs and claws and sauté for 10 minutes.  Remove them and place in a large bowl.  Add the cleaned body of the lobster, including the tail and sauté for 5 minutes.  Remove it to the large bowl and allow to cool.  Repeat with the second lobster. (do this in sections so you don’t overcrowd the pot)  After the meat has cooled, remove it from the shells and lightly chop and reserve.  You might have to use a lobster cracker and cocktail forks.  Reserve the lobster shells.

Add the chopped shallot and garlic to the Olive oil and sauté, just until translucent.  Add the crushed tomatoes and tomato paste.  Add the oregano, thyme, sugar, bay leaf, salt and pepper and the red pepper flakes. Stir well.  Add the red wine, cognac and 1 cup of water; stir well.  Bring the sauce to a boil, then reduce the heat to low and let it simmer.  Return the lobster shells to the pot, (the cleaned section of the head and tail still have lots of flavor and some meat inside) to simmer with the sauce.  Cook for at least two hours — adding water if necessary and stirring occasionally, until the sauce is done.

Before serving, return the reserved, chopped lobster meat to the sauce and cook for an additional 10 minutes. Remove the bay leaf and all the lobster shells from the sauce and discard.

Bring a large stockpot full of heavily salted water, to a rapid boil.  Add the fettuccine noodles and cook, stirring very frequently (fettuccine has a tendency to stick together if not stirred)  Cook until “al dente”  (follow the cooking directions on the package)  Drain well, emptying the pot of water.  Return the pasta to the stockpot and add a couple ladles full of the sauce and the chopped parsley.  Toss together, until the fettuccine is completely coated.

Serve in a deep dish or pasta bowl and cover with more sauce and freshly shaved Parmesan cheese.  Arrange the lobster legs around the fettuccine.  Cheers!

:)

22
Dec
09

Blu-Crab Soup

By msbutterton 1 Comment
Categories: Fish & Shellfish, Soups & Salads and Vegetarian
Tags: , , , , , ,

A little late today, but here is my recipe for Blu-Crab Soup!   This is my FAVORITE soup!

Whenever I serve this for guests, I melt a pat of butter over the top of the soup.  Inevitably, someone at my table exclaims, “Is that a PAT of butter melted on top?” – to which I reply, “Yep, it sure is, ENJOY” – they always do!

:)

:)

:)

Blu Crab Soup

16 ounces shelled, cooked blue crab meat
4 tablespoons butter
1 tablespoon Olive oil
1/2 large brown or white onion, grated
1 garlic clove, grated
3 tablespoons all-purpose flour
4 cups whole milk
1 cup heavy cream
2 tablespoons dry Sherry
1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon mace
Kosher salt and pepper, to taste

.

In your food processor, add the onion and garlic and “pulverize,” until “liquidy.”  In a deep stockpot, melt the butter, melt the butter and Olive oil.  Add the grated onion and garlic and saute lightly, until translucent.

Add the flour and stir completely for 2 minutes.  Slowly add the milk, cream, Sherry, Tabasco sauce, Worcestershire sauce, mace and salt and pepper.  Whisk together until smooth.  Add the crab and continue to cook, until the soup becomes thick — about 30-40 minutes.   Serve hot.  Cheers!

:)

21
Dec
09

I was feeling a little crabby yesterday, so I made Crab Cakes

By msbutterton 3 Comments
Categories: Appetizers, Fish & Shellfish and Sauces
Tags: , , , , , ,

I made a Trader Joe’s run a few days ago to stock up on goodies for the holidays.  Whenever I shop at TJ’s, I buy a couple 1  lb cans of Crab Meat.  The same Crab Meat is sold at Whole Foods and Gelson’s for $35-$40.00 a tin, where TJ’s sells it for a mere $8.99!

Everyone here loves Crab Cakes and my favorite soup of all time is She-Crab Soup, so we usually have a mini-crab fest every time I shop at Trader Joe’s! This weekend it came in real handy for Sunday football fare!

I like to add just about every veggie in the fridge to my Crab Cakes and I serve it with a roasted red pepper remoulade.

I also made a pot of Blue Crab Soup, which I’ll share later (the recipe, NOT the soup – you’d have to pry that out of my cold dead hands.)

:)

:)

:)

Crab Cakes

.

16 ounces shelled, cooked crab
1/4 cup celery, diced
1/4 cup scallions, sliced
1/4 cup red pepper, diced
1 celery stalk, diced
2 tablespoons Italian parsley, chopped
1/4 cup mayonnaise
2 large eggs
1/4 cup dried, fine breadcrumbs
1 teaspoon stone ground mustard
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
Kosher salt and pepper, to taste

Preheat oven to 350 degrees

Lightly sauté the celery, scallions and red pepper.  Remove from heat and let it cool.  In a large mixing bowl, beat the two eggs.  Add the crab, mayonnaise, breadcrumbs, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper. Stir together.  Add the cooled red pepper, celery mixture.  Add the parsley and stir gently.

Lightly spray a large cookie sheet.  Form mixture into 2″ wide by 1/2 inch thick cakes and arrange on cookie sheet. Bake until golden brown, about 18 to 20 minutes. Transfer the hot crab cakes to a platter and serve with roasted Red pepper remoulade.  Cheers!

:)

Roasted Red pepper Remoulade

2 Red peppers
1/2 cup mayonnaise
1/2 teaspoon stone ground mustard
1/8 teaspoon Tabasco sauce
salt and pepper, to taste

Place the peppers directly on the flame of your gas stove top.  With kitchen tongs, turn them over until they’re charred “black,” evenly on all sides.  If you don’t have a gas stove, you can char them on the bar-b-que or in the oven for approximately 30 minutes at 400 degrees.  Remove them from the flame and let them cool in a bowl.  The skin should peel away easily, remove it and discard.  Remove the insides and seeds and discard, as well.

Place the peeled, roasted peppers in a small processor, or blender.  Add the mayonnaise, mustard, Tabasco sauce, salt and pepper and blend until smooth.

16
Dec
09

Shrimp Étouffée ~ ♫ Son of a gun, we’ll have big fun on the bayou â™«

By msbutterton 5 Comments
Categories: Fish & Shellfish, Main Course and Vegetarian
Tags: , , , ,

:)

:)

Last night we had a Birthday/Dinner Party for a dear friend of ours – 6 people total and I decided to try something I’ve never made before, Shrimp Étouffée. I don’t usually experiment with new dishes for Dinner Parties, but these are very good friends, who would have laughed and forgiven me, had it not been any good – thankfully it was unbelievable!  A “do-over” for sure!

Except for the tedious task of shelling and deveining the 2 pounds of shrimp, this meal is very easy.  I could have bought the shrimp already shelled and deveined, but they cost $10.00 more a pound – so I opted to save $20.00 and stand at the kitchen sink for an extra 25 minutes to do it myself – then popped a couple Ibuprofen afterwards!

I learned how to make this dish earlier this year, from one of my son’s Louisianian friends. My son was having a Super Bowl party, to which we were invited and about a dozen of us crowded around the kitchen, watching as his friend made Shrimp Étouffée for about 30 people!  He explained to me that he grew up using filé powder for this dish but couldn’t find it in LA, so the last time he went home, he brought back his own.  I had the same problem when I tried to find it here.  After searching through many stores, I eventually found it at Monsieur Marcel Gourmet Market, located in the 3rd Street Farmer’s Market. Made from ground sassafras leaves, filé powder has a distinct flavor that everyone noticed (and loved) last night.

This recipe is a combination of my son’s friend’s recipe, as well as the recipe for Crawfish Étouffée, in my beloved Plantation Cookbook you’ve heard me mention (if you follow my blog).  Obviously, I used shrimp, instead of crawfish and I added the filé powder, as well as chopped red peppers, because I’m not a huge fan of green bell peppers and thought the sweetness of the red peppers would be a nice addition.

It’s recommended that you make this at least a couple hours in advance of serving — to let the flavors meld and serve over rice.

I usually post pictures of my “plated” results – but last night I was so busy serving six, I didn’t have time to take the pics.  I figured I’d do it today with the leftovers, but alas, my guests cleaned me out!  It was that good!

In addition to the rice, I also served this with sliced okra and zucchini slices, dipped in corn meal batter and deep-fried – It was yummy, if I do say so myself!

:)

:)

Shrimp Étouffée

2 sticks unsalted butter
1/4 cup all-purpose flour
1 teaspoon file powder
1 cup (about 8-10) scallions, sliced
1 cup brown or white onion, chopped
2 garlic cloves, minced
1/2 cup green bell pepper, chopped
1/2 cup red pepper, chopped
2 celery stalks, chopped
1/4 teaspoon thyme
2 teaspoon fresh basil, chopped
1 8 ounce can diced tomatoes
1 tablespoon Worcestershire sauce
Tabasco sauce – to taste
1 cup dry white wine
1 cup vegetable broth
2 lbs raw, large shrimp -  shelled and deveined
1 tablespoon fresh lemon juice
1 tablespoon lemon rind, grated
1/4 cup fresh Italian parsley, chopped
2 tablespoons cognac
salt and pepper, to taste

sliced scallions to garnish

In a deep, heavy skillet, make the roux.  Start with 1 stick of the butter, flour and file powder. Whisk together and cook until the roux becomes a deep golden brown.  Add the other stick of butter, the scallions, onion, chopped green and red pepper, celery, and garlic.  Saute all of this together until the veggies are tender, about 25-30 minutes. Add the tomatoes, thyme, salt and pepper, basil, Worcestershire sauce, Tabasco sauce, white wine and vegetable broth.  Simmer over medium low heat for another 40 minutes.  Remove from the heat and add the shrimp, lemon rind, lemon juice, cognac and chopped parsley.  Stir everything together, cover the pan with a lid and let it sit for at least two hours.

When you’re ready to serve, Heat up until boiling and serve immediately – you don’t want to overcook it, or the shrimp will become tough.  

Serve over rice and garnish with sliced scallions.  Cheers!

:)

19
Nov
09

Another fantastic Fish Recipe – Tilapia!

By msbutterton 4 Comments
Categories: Entrées, Fish & Shellfish and Main Course
Tags: , , , , , , ,

:)



Several weeks ago, I posted a recipe for a Halibut dish my girlfriend, Lise, made at one of our Book Groups she hosted.  If you missed it, here’s a link to check it out.

http://alasandy.com/2009/09/30/try-lises-easy-delicious-fish-dish-just-for-the-halibut/

It’s a delicious, Indian inspired, dish, made with garam masala, lemongrass and coconut milk – one of my favorite fish recipes ever!

Lise has a gift for cooking fish. The Book Group she hosted the time before last, she made Tilapia, loaded with fresh cilantro and lemon and ginger – It was also fantastic. I love Tilapia for a couple reasons….it’s a firm whitefish that doesn’t taste fishy at all..AND it’s cheap!  Usually 1/3 the cost of tuna and salmon!

I made Lise’s recipe for Tilapia few weeks ago – I served it with a little quinoa and some tempura veggies.  It has a Latin kick to it and it’s easy, inexpensive and delicious! I hope you like it!  Cheers!

Lise’s Amazing Talapia

:)

Preheat oven to 450 degrees

2 Tilapia filets

1 handful of  cilantro, chopped
1 garlic clove – minced
3 green onions sliced
2 tablespoons chopped ginger
1 lemon -  juiced
2 teaspoons lemon rind, zested
1/4 cup Soy sauce
1/4 cup Canola oil
3 tablespoons Sesame oil
1/2 teaspoon cumin
salt pepper to taste

1/2 cup or so of water

Rinse the Tilapia filets, pat dry and set aside in a baking dish.

Saute LIGHTLY, the cilantro, garlic, ginger, green onion, lemon rind in the Canola and Sesame oils.  Add the Soy sauce, cumin, lemon juice, dash of salt and pepper.  Add water  Pour 1/2 the mixture over the fish, cover the baking dish with foil and bake for 20 minutes at 450 degrees.

Remove from the oven and plate – pour the remaining sauce over the filets for serving.  Cheers!

08
Nov
09

Blackened Ahi Tuna with Paprika Cream sauce

By msbutterton 4 Comments
Categories: Fish & Shellfish, Sauces and Spices and extracts
Tags: , , , , , , , , ,

:)

blackened tuna with paprika sauce

:)

A couple weeks ago, I posted a recipe for “Spicy Tuna on Crispy Rice,” courtesy of my husband’s billiard buddy, Ian.  Ian went deep-sea fishing recently and caught a large tuna.  He cleaned, froze and vacuum sealed several filets for his friends.  We were the lucky recipients of 4 of them.

The first one I pulled from the freezer had gotten squashed somehow — that’s why I was inspired to chop it up and make the “Spicy Tuna on Crispy Rice“.  The other day, I went to my freezer and found a perfect filet for dinner.

I decided to make Blackened Tuna with Paprika Cream Sauce – another dish I had at a restaurant a few years ago and have recreated at home many times – I do that a lot and although I may not succeed in duplicating a dish exactly, sometimes I get pretty close.

This is one of my favorite ways to prepare tuna and I hope Ian is reading, so we can say “thank you” for your generous gift and some very delicious meals!  Cheers!

:)

Blackened Ahi Tuna in Paprika Cream Sauce

This will serve 2

1 6-8 ounce Ahi tuna filet
1/2 bottle Paul Prudhomme’s Blackened Redfish Magic Seasoning  (located in the spice aisle of most grocery stores)
Olive oil for sauteing

Paprika Sauce

1/2 shallot, diced
2 tablespoons butter
1 heaping tablespoon all-purpose four
2 cups whole milk
2 teaspoons Paprika

Salt and pepper to taste

Chopped fresh chives — to garnish.

In a medium saucepan, saute the shallots with the butter, just until they’re tender.  Add 1 tablespoon of the flour and combine.  Pour in the milk and the paprika and whisk together – then continue to cook, until the sauce becomes thickened.  Add more milk if it becomes too thick.  Add salt and pepper to taste

Coat the Ahi filet on all sides with Paul Prudhomme’s Blackened Redfish Magic Seasoning.

Heat a heavy skillet over medium high heat.  When the pan is hot, add the Olive oil and spread around the pan.  With tongs. place the filet in the pan and cook on all sides for about 1-2 minutes on each side – depending on how rare you prefer the tuna.  (we like the edges seared and the middle, rare)

When the tuna is cooked, place it on a cutting board and cut in half, on a diagonal.  In a bowl or deep dish, pour a ladle-full of the Paprika sauce and place one of the sections on top.  Garnish with chopped chives.  Cheers!

blackened tuna with paprika sauce

24
Oct
09

Homemade Spicy Tuna on Crispy Rice ~ Oishi!!!

By msbutterton 4 Comments
Categories: Appetizers, Fish & Shellfish and Sushi
Tags: , , , , ,

spicy tuna 4

:)

A couple weeks ago, a friend of my husband’s went deep-sea fishing and caught a huge tuna.  He came home, scaled it, cleaned it, vacuum-sealed and froze a ton of filets for his friends. He gave us three frozen bags, which we promptly put in our freezer.

This week, I had a dinner in mind I wanted to use some of the tuna for, so I grabbed one of the bags and placed it in the refrigerator to thaw.

When I took the bag out the next day, I realized that in the vacuum-sealing process, the filets got a little squished and they wouldn’t have looked good for the dinner I had in mind.  I had just written about those little “Asian Beef Tenderloin Wraps,” where I mentioned Spicy Tuna on Crispy Rice, so I decided to try my hand at making them.

This was an example of an experiment gone “right”  I mixed in, what I thought my favorite Sushi Restaurants might put in theirs, added a couple extras and came up with a GREAT Spicy Tuna and Crispy Rice Sushi!!!

:)

spicy tuna on crispy rice - at home!

:)

1/2 -3/4 pound fresh “sushi-grade” Tuna filet – finely minced
2 tablespoons spicy Asian chili sauce (I used Sambal Oelek)
2 scallions, thinly sliced
1 tablespoon Sesame oil
1 tablespoon Soy Sauce

2 cups Sushi rice – cooked and chilled
2 tablespoons Sesame oil for frying
1 Jalape̱o pepper, thinly sliced Рfor garnish

Combine the first 5 ingredients together in a bowl.

Mold small portions of the rice into sushi-sized “rectangles”  Heat a skillet on high until the pan is very hot.  Add the 2 tablespoon Sesame oil and swirl it evenly in the pan.  Place the rice “rectangles” in the pan and sear until brown and crispy on one side.  Flip it over and cook on the other side until brown. (you might have to place a lid loosely over the top, sometimes the rice “spits” out when it gets hot.)

Remove from the pan to a serving dish or platter.  Spread the Tuna mixture evenly over the rice.  Top with a thin slice of jalapeño pepper and a small bowl of Soy sauce with wasabi.  Cheers! Or in this case, Kanpai!

:)

:)

30
Sep
09

Try Lise’s easy, delicious fish dish ~ just for the halibut

By msbutterton 2 Comments
Categories: Entrées, Fish & Shellfish, Indian and Main Course
Tags: , , , , , , , , , , , , ,

:P

My friend, Lise, made this Halibut dish for our Book Group this summer. It has an Indian/Asian flavor to it, made with Coconut milk and Indian spices. It is FABULOUS!  It’s one of the best fish dishes I’ve had, since……..well, since Lise made Tilapia for us last time she hosted Book Group!  I’ve made it several times since and can’t wait to share the recipe with you.

Note:  The Garam Masala can be found at Indian specialty stores – if you don’t have one nearby, click below on the words “garam masala” and you’ll find a place to buy online, or directions on how to make it yourself.

We met for Book Group last night and Lise surprised all of us with canisters full of homemade garam masala, ground and toasted by an Indian girlfriend of ours!

Lise’s Unbelievable Halibut ~ Served at Book Group July, 2009

:P

Approx. 6 tablespoons garam masala spice mix
6-8 tablespoons Olive oil
2 Halibut filets
4 tablespoons garlic, chopped
6 shallots, sliced lengthwise, thinly
3 tablespoons ginger, chopped
1 red pepper, chopped finely
4-5 thin stalks of lemongrass, about 3 inches long
1 can coconut milk, not low fat
1 small can tomato sauce
Juice of one lime
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon ground cardamom
1 Cup fresh cilantro, 2/3 Cup chopped – the remainder for garnishing
Rice pilaf

Rub the halibut pieces with garam masala spice mix and set aside.  Over medium flame, brown & cook the halibut in olive oi, until  golden brown – about 3 minutes on each side.

In another large, deep skillet, heat 3-4 tablespoons olive oil and add 3 tablespoons of the  garam masala mix. Lightly cook the spice combination.  Add the garlic and shallots and sauté.  Add the chopped red pepper, ginger and lemongrass.  Continue to sauté.  Add coconut milk and tomato sauce and let it cook for 3-4 minutes. The sauce will start to thicken.  Add the cumin, curry powder, cardamom and ground coriander. Continue cooking for 3 minutes.  Add the juice of 1 lime and salt to taste.

Toss in 2/3 Cup of the cilantro, and return the halibut to the pan. Let it cook for 1 minute in the sauce.

Serve over brown rice or rice pilaf and garnish with cilantro.

25
Sep
09

my cousin, Susan’s, amazing salmon and cream cheese appetizer!

By msbutterton 4 Comments
Categories: Appetizers and Fish & Shellfish
Tags: , , , , ,

Several years ago, my cousin/best friend, Susan was hosting Easter Dinner.  Truthfully, I don’t remember ANYTHING she made after the appetizer portion of the afternoon. She brought out this beautifully presented platter of salmon with cream cheese – I think I commented on how beautiful it was, when her brother-in-law, Grant (who had had it before)  said to me, “you have nooooo idea, once you taste this, you won’t be able to stop.”  All I remember after that, was sitting at Susan’s bar, stuffing my face…until it was gone.

Since then, I’ve made this appetizer hundreds of times – it’s become famous at my dinner parties, book groups and gatherings.  Friends frequently request that I bring it to their parties.  I keep a stack of photocopies of the recipe in my kitchen drawer, because no one who tries it, leaves my house without wanting the recipe.  I keep a template handy in my computer, for everyone who e-mails me and asks for it.  When I serve this at Open Houses, I bring copies of this recipe, because inevitably, Agents and guests alike, ALWAYS ask me for it.  Last Sunday, my friend Dawn, texted me and asked me to send it to her for an Emmy party she was hosting.  A couple hours later, there it was on my Facebook News Feed – beautifully presented on her table, from her Mobile Upload!

So when I tell you that this is the BEST appetizer you’ll ever make, I’m not exaggerating!  Seriously, you must make this — you’ll thank me when you do – and I’ll pass it along to Susan!    Cheers!

Preheat oven to 400 degrees,

Ingredients:

1 10-12 ounce salmon filet – always opt for wild-caught, when possible
1/2 stick butter
1/2 cup soy sauce
3 Tbs  fresh lemon juice
1/4 cup white wine
1/2 cup brown sugar

For garnish/serving:

1 Cup thinly sliced red onions
1 pkg softened cream cheese,
capers (optional) – I don’t like them so I never use them

Melt all the ingredients in a saucepan, allow to cool completely, then pour over salmon filet in a casserole dish. Cover and Marinate for 3-6 hours.  Place in the oven and bake – uncovered for about 15-20 minutes.  Baste a couple times when you can.  Place on a serving platter with the softened cream cheese and onions and pour the sauce over  – this will somewhat cook the onions – so they won’t be so “oniony”.  Serve with crackers

Follow me

Satisfied Customers served:

  • 66,043 ......and counting

you can post this on YOUR page!

Bookmark and Share
© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

feel your boobies everyday!

♫ yesterday…♫

♫ singin’ in the rain ♫

 

December 2010
M T W T F S S
« Feb    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Foodbuzz

TWEET

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

never liked Spam as a kid, still don't

♫ tiny bubbles ♫

more bath time fun

RSS My Teethearts