Appetizer, Recipes, Seafood
Ingredients1 (8 oz.) pkg. cream cheese, softened
1 garlic clove, minced
1/2 c. celery, finely chopped
1/2 tsp. basil leaves
1/8 tsp. oregano leaves
1/8 tsp. thyme leaves
1/2 tsp. lemon juice
1 (6 oz.) bag frozen cooked shrimp, thawed, rinsed
2 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
Preparation:
Heat oven to 375 degrees. In medium bowl, combine cream cheese, garlic, celery, basil, oregano, thyme, and lemon juice; mix well. Fold in shrimp. Separate dough into 8 rectangles; press perforations to seal. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle. Starting at longest side, roll up jelly roll fashion. Pinch seams to seal. Cut each roll into 4 pieces. Place seam side down on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes or until deep golden brown. Garnish if desired. Makes 32 appetizers.
Appetizer, Recipes, Seafood
Ingredients1/2 c. Wish-bone Italian dressing
1/2 c. chopped tomato
1 (4 oz.) can chopped green chilies, undrained
1/4 c. chopped green onions
1 1/2 tsp. honey
1/4 tsp. hot pepper sauce
1 lb. med. shrimp, cleaned & cooked
2 tsp. finely chopped coriander (cilantro) or parsley
Preparation:
In medium bowl, combine dressing, tomato, chilies, onions, honey and sauce. Stir in shrimp. Cover and marinate in refrigerator, stirring occasionally, at least 2 hours. Add parsley before serving.
Appetizer, Recipes, Seafood
Ingredients8 oz. Swiss cheese, grated
3 tbsp. cooking sherry (1/4 c.)
2 cans shrimp soup, undiluted
Preparation:
Melt cheese into soup in a double boiler. Add sherry. Pour into a chafing dish or fondue pot. Dip chunks of dried, cubed, French bread (on skewer) into fondue.
Appetizer, Recipes, Seafood
Ingredients1/4 c Heavy cream
1/4 c Dairy sour cream
3 c Cold water
1 Peeled and sliced thin
1 Bay leaf
1 Fresh red chili pepper
1 lb Fresh salmon fillets w/skin
4 Shallots fine chopped
Unsalted butter at room
2 tb Lemon juice
1 1/2 ts Salt
1/4 ts White pepper
1 tb Fine chopped fresh dill
Plus a few sprigs for
Garnish
6 tb Clarified butter
Carrot
1 Thin sliced small onion
1 1/2 tb + 1/2 cup (1 stick)
8 oz Smoked salmon diced
3 Thin lemon slices
Preparation:
Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes.
Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook.
Remove salmon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes.
Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth. With processor running, add remaining 1/2 cup butter, bit by bit, until smooth. Add lemon juice, salt and pepper.
Fold in dill. Spoon mixture into 4 cup souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish.
Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat.
Remove from heat; skim off foam from top. With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter.
Appetizer, Recipes, Seafood
Ingredients1/4 lb Smoked salmon
1/2 lb Smoked mackerel fillets
8 oz Light cream cheese
2 ts Lemon juice
1/4 ts Cayenne
1 ts Horseradish
Fresh ground pepper
Preparation:
Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.
Appetizer, Recipes, Seafood
Ingredients1 sl White bread
1 tb Unsalted butter
1/2 c Diced onion
1/2 c Dry white wine
4 Eggs
3 Egg whites
1/2 lb Whitefish
2 1/4 lb Salmon
1 ts Salt
1 ts Ground white pepper
1 ts Ground coriander
1/4 ts Ground nutmeg
1/2 c Whipping cream
Preparation:
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers.
