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STIR-FRIED SHRIMP AND SCALLOPS WITH CASHEWS
2 tablespoons vegetable oil, divided
1/2 pound fresh scallops
1/2 pound large fresh shrimp, peeled and deveined
1 (12-ounce) package fresh green beans, trimmed and cut into 2-inch pieces
1 cup chopped cashews
1 tablespoon minced garlic
1/2 cup chicken broth
3 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons sesame oil
Hot cooked brown rice
Garnish: chopped toasted cashews
1. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add scallops and shrimp and cook for 2 minutes per side. Remove from pan, set aside.
2. In the same skillet, heat remaining 1 tablespoon vegetable oil over medium-high heat. Add green beans, cashews, and garlic, cook for 1 minute.
3. In a small bowl, combine broth and next 4 ingredients, stirring until cornstarch is dissolved. Add broth mixture to green bean mixture, and cook for 1 minute. Return shrimp and scallops to pan, stirring to combine. Cook for 2 minutes or until heated through. Serve over rice, and garnish with cashews, if desired.
Oven -Fried Parmesan Chicken
1/4 cup yellow mustard
1/4 cup olive oil, divided
2 tablespoons water
2 cups panko ( Japanese bread crumbs)
1 cup grated Parmesan cheese
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground red pepper
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4-inch
thickness
4 cups jarred marinara sauce, heated
Garnish: chopped fresh parsley
1. Preheat oven to 400, line rimmed baking sheet with aluminum foil. Place
a wire rack on baking sheet; spray rack with nonstick cooking spray.
2. In a small bowl, whisk together mustard, 2 tablespoons oil, and 2
tablespoons water. In a shallow dish, combine bread crumbs, next 4
ingredients, and remaining 2 tablespoons oil.
3. Brush both sides of each chicken breast with mustard mixture, and dredge
in bread crumb mixture, pressing gently to adhere. Place chicken on
prepared rack
4. Bake for 20 minutes or until chicken is golden brown and cooked through.
Serve with marinara sauce, and garnish with parsley, if desired.
Key Lime Pie
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Directions
Preheat oven to 350 degrees
In a medium bowl, combine condensed milk, sour cream lime juice, and lime zest. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. Chill pie before serving.
Vickie's Parmesan Snook
The quantities below are for a minimum of two slot sized Snook Filets.
For Sauce Topping
1c. mayonnaise
3 or 5 chopped green onions
1/2 to 3/4 c. grated Parmesan cheese
Dash of Tabasco
Mix evenly together and then set aside
To bake the fish: in a casserole dish, place a filet of Snook (or your favorite fish). Squeeze a liberal amount of lemon over the top of the filet. Bake at 350 until almost done (thicker parts of the fish should be firm when tested with a fork). Remove from the oven and pour or spread the topping evenly over the filet. Place under broiler until bubbly-brown. Serve immediately!
Capt. Bruce's Redfish on a halfshell
Filet redfish leaving skin and scales on
Squeeze lime juice on meat side and brush with butter
season with everglades seasoning and garlic powder (or Chef Paul's blackened redfish seasoning).
Put grill on high
cook fish skin side down first for 6-7 min when it starts to turn white flip and cook on the other side for 5 min.
fork it if meat breaks its done if it doesn't cook longer....Don't overcook it!
Double Layer Pumpkin Cheesecake
2(8ounce) packages cream cheese softened
½ cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9inch) prepared graham cracker crust
1/2 cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
½ cup frozen whipped topping thawed
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Conch Chowder
Ingredients:
½ pound Bacon, chopped
2 cups Chicken Broth
1 large Onion, chopped
Fresh chopped Herbs: Parsley & Basil
(handful)
4-6 Scallions, chopped Thyme & Oregano (1/2 handful)
1 ½ cup Celery, chopped 6 Cloves of fresh Garlic, chopped
1 large can diced Tomatoes ½ tsp Bijol powder (found in spice section)
4 large peeled diced Potatoes 2-3 cups Ground Conch (or fresh fish, shrimp)
6 Carrots, peeled & chopped Salt & Pepper to taste
½ cup Green Pepper, chopped Tabasco or your choice of Hot
Pepper
Lightly brown bacon in large soup pot. Add remaining ingredients except for conch;
Bring to a simmer and cook 2 ½ to 3 hours. Add conch at last ¾ hours of cooking (also add
lima beans at this time if you like them).
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