Oceanaire’s Ivory King Salmon with Chantrelle Mushrooms
*Taken from a 2004 Seattle Time’s article on White King Salmon
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CHEF DAVE’S FISH TACOS
1LB ALASKAN LONGLINE ROCKFISH (THE GOOD STUFF) GOURMET BUTTERS CHILI LIME BUTTER SALT AND PEPPER 1 TBSP CHILI POWDER 8 FLOUR OR CORN TORTILLAS SHREDDED CABBAGE HOT SAUCE (I LIKE TAPATIO, WHICH WE HAVE AT GEMINI) SOUR CREAM THINLY SLICED RED ONION LIME WEDGES PICO DE GAYO (DICED TOMATO WITH CHOPPED CILANTRO, MINCED JALAPENO, AND
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Seared Weathervane Ecstasy
Seared Weathervane Scallops, Saffron Risotto drizzled with a Saffron & Tarragon Sauce. Ken A Dalgleish Saffron Risotto Fish stock approx 8 to 10 C (available at Gemini freezer) saffron threads, (about 20) 2 Tbs butter 1 Tbs extra virgin olive oil 1 finely chopped shallots 1 1/2 cups Arborrio Rice 1/2 cup grated Parmigiano Reggiano
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Mixed Green Salad with Bosc Pear, Walnuts, Smoked Blue Cheese, and Balsamic Vinaigrette by Kathy
Ingredients Mixed Greens 1 Bosc Pear Sliced 1/2 c. Walnuts, toasted 1/4 c. Smoked Blue Cheese, crumbled 1oz Balsamic Vinegar 3oz Olive Oil 1 tsp Dijon Mustard Salt and Pepper Directions Combine first 4 ingredients in a salad bowl. In a separate small bowl, whisk together vinegar, olive oil, and mustard. Add salt and pepper
Saffron Risotto by Kathy
Ingredients 7 cups chicken stock or broth 4 Tablespoons Unsalted Butter 1 Medium Onion, minced 1/2 tsp Saffron Threads 2 c Arborio Rice 1/2 c Freshly Grated Parmigiano-Reggiano Cheese Salt and Freshly Ground Pepper Directions In a large saucepan, bring the chicken stock to a boil over high heat. Cover and keep hot over low
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Pan Seared Alaskan Weathervane Scallops by Kathy
20 Very Big Scallops 1/4 cup all purpose flour Salt and Pepper 2 T butter Directions: In a small bowl, combine salt, pepper, and flour. Lightly dredge scallops with flour. Heat the butter in a large nonstick saute’ pan over medium-high heat. Do not let butter burn. Add the scallops, seasoned side down, and sear
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Stone Crab Information & Recipes
Find out more in this online pamphlet.
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Shrimp Cooked on the Engine
Yes, you can cook on your engine!! And it tastes fantastic!! See the picture at left of the chef with his creation, which literally took miles of effort. This method of cooking is perfectly safe! Plus, if you get into traffic near the game, you can smell the shrimp cooking. This is great because you’ll
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Seafood Fil Gumbo – Cajun’s Choice
Ingredients 3/4 cup unsalted butter 2 cups onion — chopped 2 cups celery — chopped 2 cups mix of red and/or green bell peppers — chopped 3 tablespoons Cajun’s Choice Gumbo File 2 bay leaves 2 teaspoons minced garlic 1 15 oz can stewed tomatoes — chopped 1 1/2 tablespoons Worcestershire sauce 5 cups seafood
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Mixed Seafood Grill en Papillote (in foil packets) with a Lemon, Garlic, Anchovy Sauce
from Karista’s Kitchen, Personal Chef Serves 4 Ingredients 1 lb firm white fish (halibut, swordfish, cod, etc) cut into four pieces 8 large Gulf prawns (2 for each packet) 4-8 Sea scallops (1-2 for each packet) 1 lemon sliced 1 shallot sliced 1 tablespoon anchovy paste 3 cloves garlic (or more if you love garlic)
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