03.09.08
Snow Crab Soup
This is a recipe from the Soup Kitchen of Chattanooga by way of Laura Young. The Soup Kitchen is long gone, but one of my favorite recipes from there isn’t! The recipe here makes one quart of soup. To make more than one quart, see the breakdown in this Google Doc.
Ingredients (first batch):
- 2 cups chicken stock
- 1/2 tbsp lemon juice
- 1/4 tsp seafood seasoning
- 1/4 tsp garlic
- 1/4 tsp white pepper
- 1/2 lb cream cheese
Ingredients (second batch):
- 1 tsp parsely
- 1/2 cup chicken stock
- 1/2 lb crab meat
Rue ingredients:
- 3/4 heaping tbsp flour
- 1/3 cup water
Instructions:
- Under medium heat bring to soft boil the chicken stock (first item), lemon juice, seafood seasoning, garlic, white pepper, and cream cheese. Whisk until smooth and creamy.
- When cream cheese is melted, and mixture is at a soft boil, add the parsley, remaining chicken stock, and crab meat. Bring to second boil.
- Make a Rue and slowly pour through strainer while stirring to thicken. Let soup simmer on lowest heat for at least 2 or 3 hours before serving. Keep lid on pot while simmering or soup will scorch. Be sure to stir soup occasionally so that bottom will not become too thick.
02.16.08
Salmon Patties
This came from Susan’s brother Matt. Where it came from before that, I don’t really know. We’ve had it so many times now – so much so that Susan can recite it from memory! It uses a bowl and skillet – easy cleanup!
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1 7oz pouch of Salmon (I presume canned would work too)
1/3 sleeve of Ritz crackers
1 large egg
1/3 of a medium onion, finely chopped
1/2 Tblspn mayonaise
Olive / Peanut / Vegetable oil (a little more than a coating on the bottom of the skillet – its not deep frying we’re after)
Approx 1/2 tsp Garlic Powder
Approx 1/2 tsp Cayenne Pepper
Black Pepper to taste
Empty the salmon pouch into a mixing, then, using a fork, break the salmon into pieces. Put the Ritz crackers in a zip-top baggie and crush with mallet / meat tenderizer, creating fine crumbs. Mix the cracker crumbs with the salmon.
Add onion and seasoning. Mix well. Add egg and mayonnaise. Mix well. Form into patties – we use a cookie cutter to create uniform and well packed patties.
Heat oil over medium-high heat and once hot, place patties in to cook approximately 2 minutes on each side, or until brown.
Makes four (4) 3″ diameter patties.
02.14.08
Crispy Horseradish-Battered Fried Fish
- Vegetable Oil, for frying
- 2 1/2 Cups complete pancake mix (the kind that needs only water) *I used Bisquick*
- 1 heaping tablespoon prepared horseradish
- 2 Lbs fresh cod, cut into 4 to 6 ounce pieces *I used only 1 lb and it made enough for 3 people*
- Salt & Pepper
Pour about 2 inches of vegetable oil into a large skillet. Place over a large burner and heat over medium-high heat. In a wide mixing bowl, combine 2 cups of pancake mix, 1 1/4 cups water, and the horseradish. Place the remaining pancake mix in another wide mixing bowl. Season the fish with salt & pepper, then toss it in the dry pancake mix, coat evenly and shake off the excess. This helps the batter to stick to the fish. Add the fish to the batter, flipping it around with a fork and coat completely. Carefully place battered fish in the oil and fry for 4-5 minutes on each side, until golden brown. Remove from oil and dry on paper towels.
Watercress-Cucumber Tartar Sauce
Ingredients:
- 1 1/4 cups mayonnaise
- 2 rounded tablespoons sweet pickle relish
- 1 half-sour pickle, finely chopped
- 2 tablespoons finely chopped onion
- 2 tablespoons chopped fresh dill
- Juice of 1/2 lemon
- 1 bunch of watercress, finely chopped
- 1/4 large English or seedless cucumber, finely chopped
- A few drops of hot pepper sauce
In a bowl, combine all ingredients.
01.24.08
Fish Tikka Masala
From epicurious.com, this is a very easy recipe and tastes great. I made it for dinner tonight. I would recommend lightening the peppers, it was a little too spicy for me.
1 (13.5-oz) can unsweetened coconut milk (not shaken)
2 tablespoons coconut oil* or canola oil
2 teaspoons black mustard seeds
5 (1/8-inch-thick) slices peeled fresh ginger, smashed
2 large garlic cloves, smashed
1 to 4 (2-inch) fresh hot green chiles such as Thai or serrano, halved lengthwise
2 tablespoons ground coriander
1 teaspoon mildly hot red Indian chile powder
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 lb tomatoes (3 medium), coarsely chopped (about 1 2/3 cups)
3/4 cup water
2 lb black sea bass fillet including skin, cut into 1-inch cubes
3/4 teaspoon salt
1/3 cup diced (1/4 inch) mango
Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
