FReeper Canteen~A Most Wondermous Seafood Thread~ 21 Aug 08

Serving the best troops in the world | Ms.Behavin

[MS.BEHAVIN]

The FReeper Canteen Presents

A most wondermous Seafood Cookin' Thread!

A little something different for your summertime get togethers!

Lets start off with a New England Clambake!

Recipe from Chiff.com:

3 dozen steamer clams (more if you’d like)
3 dozen fresh mussels
6 live lobsters
18 small red or white potatoes
6 ears of corn (in the husk)
6 medium onions
3 lemons (cut into wedges)
One or two sticks (quarter pound) of melted butter
If you live near the beach some seaweed or rockweed
12 pieces of 18” x 36” cheesecloth
12 pieces of heavy duty aluminum foil
6 metal nutcrackers and small fish forks

Wash the clams, mussels and potatoes thoroughly. Peel the onions (not the potatoes) and remove the silk from the top of the ears of corn. Don’t remove the husks or the corn will get dried out when it cooks.
Lay out two pieces of foil with two pieces of the cheesecloth on top. Wrap this around 1 lobster, 3 potatoes, 6 clams, 6 mussels, 1 ear of corn, 1 onion and some seaweed or rockweed — if you were able to find it — add a cup of water to the package. Make sure to tie the cloth over the food and seal the foil well. This can be done without the cheesecloth if you can’t find any, but the food tends to get dark in spots and the lobster is dryer without the cloth to hold the moisture.
Make six of these packages and place them on a barbecue grill about 4 inches from the heat. Cover the grill with the hood or with large pieces of foil tucked in around the edges of the grill.
Let the packages steam for 1 hour flipping them every 15 minutes. If the potatoes are done, it’s a good indication that the lobster and the rest of the package is ready for your feast.
Open the packages and serve them with the lemon wedges and melted butter... you’ll need the nut crackers and fish forks to get the lobsters out of the shell...

How about Cedar Plank Salmon?
MMMMM!!!

Recipe from Real Simple:
Cedar-Plank Salmon
Real Simple


Cedar boards for grilling are sold at gourmet food shops, housewares stores, and lumberyards. (Make sure the lumber hasn’t been treated with preservatives or other chemicals.) The fish comes out smoky and moist. You’ll never grill salmon the traditional way again.

1 2-pound salmon fillet, skin on
1 cedar plank, soaked in water 20 minutes
1/2 cup brown sugar
2 tablespoons canola oil
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper


Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.) Place the salmon skin-side down on the cedar plank.
Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white.
Rainy-Day Method: Preheat oven to 325° F. Prepare the salmon as described above, then roast on the cedar plank for about 25 minutes.
Yield: Makes 4 servings

And last but not least..
Lobster Bisque!

Recipe:
LOBSTER BISQUE

After a lobster feast, save the bodies and shells for lobster bisque. Pick out body meat and set aside. Be sure to discard small sac behind head of lobster. Use only shells and membranes from the body.
Combine in a large kettle: 1-2 bay leaves Water to cover 1 tsp. dill seed
Simmer for about 1 hour to extract all the flavor from the shells. Pour all through a fine strainer. Discard the shells. Reserve the lobster stock. Cook together until onion is yellow: 1 tsp. chopped onion 1 sprig parsley
Add, cook and stir 5 minutes lobster meat, the more the better! Stir in 2 tablespoons flour and 1/4 teaspoon mustard. Add and simmer 20 minutes 2 cups lobster stock. Discard parsley, add and heat to boiling 2 cups light cream or milk and salt and pepper.

WOO HOO!
We gonna eat good, you bet!
Come share your favorite seafood recipes with us!
Have Fun!


Please remember, The Canteen is a place for our Troops and their families to rest, relax and relate!
Please check thy politics at the door.
A gentle reminder from Ms B!

[MS.BEHAVIN]

*HUG*
Thank you, Hope!
Good evening!

[The Mayor]

Your Welcome.

[RandallFlagg]

MMmmM! Bookmarking.
Anyone have a good cheesey sauce that would go good smothered over seafood and crabmeat crepes?

[SandRat]

Spicy Seafood Bisque
by Taste of Home

This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It’s easy to prepare and dresses up any meal.

SERVINGS: 10-12

CATEGORY: Main Dish

METHOD:

TIME: Prep/Total Time: 30 min.

Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked small shell pasta or elbow macaroni
1 pound uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Directions:
In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Discard bay leaf. Add pasta to the soup; cook, uncovered, until tender. Add shrimp and crab; simmer 5 minutes longer or until the shrimp turn pink. Yield: 10-12 servings (about 3 quarts).

Video—Peeling-and-Deveining-Shrimp
http://www.tasteofhome.com/Video—Peeling-and-Deveining-Shrimp

[tet68]

Hmmm, I would think something light, not to overpower the seafood.

[alarm rider]

I love seafood!

I happen to make a semi-fab tuna steak.

I still remember the lobster roll when Mrs. AR and I were in Maine.

I dig catfish, salmon, trout and of course scallops.

I am getting hungry just thinking about it now.

Shrimp? I could eat pounds with a good hot sauce and cold beers.

Regards,
AR

[MS.BEHAVIN]

Hello there!
Thanks for stopping by!

[Kathy in Alaska]

A Most Wondermous Seafood Thread

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[MS.BEHAVIN]

LOL
You have mighty expensive taste in bait, Sir!
*HUG*
Good evening!

[TASMANIANRED]

Yah, Hoooooo Schatzi. Smooch.

Tis a thing of beauty.

[TASMANIANRED]

Evening QT Pi.

[Poetgal26]

Mmmmmm Seafood, but not good to eat alot of it when I am preg...
Hey all

[TASMANIANRED]

Evening Connie. Hugs.

[SandRat]

Seafood Potpies
by Taste of Home

You’ll really like this recipe if you favor crab and shrimp. It’s an old family favorite, and it tastes gourmet even though it’s so easy to make.

SERVINGS: 2

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 30 min.

Ingredients:

1 sheet refrigerated pie pastry
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4-1/4 ounces) tiny shrimp, rinsed and drained
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped green pepper
2 tablespoons diced pimientos
1 tablespoon lemon juice
1-1/2 teaspoons chopped onion
1/4 teaspoon seafood seasoning
1/4 cup shredded cheddar cheese

Directions:

On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups.

Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°.

In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted. Yield: 2 servings.

[TASMANIANRED]

Evening Russ. Mighty fine words tonight.

[MS.BEHAVIN]

Yum!
That’s a great idea!
Thanks, Tet!

[TASMANIANRED]

Evening Philly.

[Kathy in Alaska]

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[MS.BEHAVIN]

Hello AR!
I love it here in Maine!
Got a recipe for your tuna steak?

[TASMANIANRED]

Evening Hope. Hugs.