Please note this page is purposely set to the left for printing purposes. Warren Kenieriem January 21 Let’s go back to the Caribbean Cruise one more time. It is not possible to talk about the food on any cruise ship without talking about seafood, seafood, seafood. Our trip was no exception. The menus were loaded with outstanding recipes featuring a variety of seafood. Here is a representative group of recipes (of course, I have trimmed them down to family sized servings). Enjoy! Baked Deviled Orange Roughy Prep Time: 15 minutes Makes 6 servings 1 1/2 pounds fresh or frozen orange roughy fillets or other white fish fillets, 1/2 inch thick 1 8 ounce package cream cheese, softened 2 tablespoons mayonnaise or salad dressing 2 tablespoons milk 1 tablespoon dry onion soup mix 1 tablespoon lemon juice 1 teaspoon dried tarragon, crushed 1 teaspoon Dijon mustard 1 1/2 cups soft wheat bread crumbs 1 cup snipped parsley 1/2 cup grated Parmesan cheese 1 teaspoon paprika Thaw fish, if frozen. Cut fillets into 6 serving size portions. Arrange fillets in a single layer in a greased shallow baking pan. In a small bowl combine cream cheese, mayonnaise or salad dressing, milk, onion soup mix, lemon juice, tarragon, and mustard. (Mixture may appear slightly lumpy.) Spread cream cheese mixture atop fillets. Bake in a 450 F oven for 10 to 12 minutes or until fish almost flakes with a fork. Meanwhile, combine bread crumbs, parsley, Parmesan cheese, and paprika; sprinkle atop fillets. Bake for 3 to 4 minutes more or until crumbs are golden and fish flakes easily with a fork. Transfer to dinner plates. Fish Fillets with Garlic Shrimp Prep time: 10 minutes Cook time: 7 to 8 minutes Makes: 4 servings 4 fish fillets, about 4 ounces each 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup Wondra flour 4 tablespoons olive oil 4 tablespoons unsalted butter 1/2 pound small shrimp, shelled and deveined 3 cloves garlic, peeled and chopped 1/4 cup parsley, chopped 2 tablespoons capers 1/4 cup lemon juice Additional parsley and lemon slices for garnish Season the fish with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Coat both sides of fish in the flour, shaking off excess. Heat a 12 inch nonstick saute pan or skillet briefly over medium high heat; add 1 tablespoon of the oil and 1 tablespoon of the butter. When it sizzles, add two of the fish fillets and saute for 2 minutes per side. Remove to a plate and keep warm. Add an additional tablespoon of oil and butter. Add the remaining fish fillets and saute. Remove to the plate. Add the shrimp and garlic and saute for 2 minutes. Stir after 1 minute so garlic does not burn and shrimp are evenly cooked. Add parsley, capers, lemon juice and remaining 2 tablespoons each oil and butter. Heat for 1 minute. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. To serve: Arrange the fish fillets on serving plates. Spoon shrimp and caper mixture over the top including all accumulated liquid. Garnish with additional parsley and lemon slices. Heavenly Crab Cakes Makes: 10 crab cakes 2 tablespoons butter 3 plump garlic cloves, smashed and minced 2 tablespoons minced shallot 1/2 teaspoon ground red pepper (cayenne) 2 teaspoons dry mustard 1 tablespoon unbleached flour 1/2 cup heavy cream 1 tablespoon minced fennel fronds or tarragon 1 tablespoon minced chives Minced zest from 1 lemon 1 tablespoon lemon juice 1 pound fresh lump crabmeat, carefully picked over to remove bits of shell 2 large egg yolks plus 1 large egg 3/4 cup fine dry bread crumbs 3/4 cup cornmeal Kosher salt and freshly ground black pepper 1/3 cup milk 1/4 cup canola oil, plus more if needed Several bunches of watercress for garnish Fresh salsa Creamy Mustard Sauce (see recipe) In a small skillet, melt butter over low heat. Add garlic and shallot; cover and cook until softened, about 2 minutes. Stir in cayenne and mustard. Sprinkle with flour and stir over low heat for 1 minute. Add cream and cook until mixture has thickened, stirring constantly, about 1 minute. Transfer mixture to a large mixing bowl. Add fennel or tarragon, chives, lemon zest and juice and crabmeat. Blend gently but thoroughly. Then blend in egg yolks, 1/4 cup each of the bread crumbs and cornmeal, salt and pepper. Cover bowl with plastic wrap and chill for 1 hour. Gently form into 10 round cakes about 3 inches in diameter and 1 inch thick. Combine whole egg and milk in a shallow soup plate. Combine remaining 1/2 cup each of bread crumbs and cornmeal in another. Very carefully, since these cakes are not sturdy, dip each first into egg mixture, then into crumbs. Chill coated crab cakes for 2 to 4 hours. Heat oil in a large cast iron skillet over medium high heat. Saute cakes until browned on bottom, 4 to 5 minutes. Turn and saute on other side, about 5 minutes more. Serve on heated plates, garnished generously with watercress. Offer salsa and / or Creamy Mustard Sauce with the cakes. Creamy Mustard Sauce 2 plump garlic cloves, pressed 2 tablespoons dry English mustard 2 tablespoons Dijon mustard Minced zest of 1 lemon 1 1/2 cups sour cream 1 cup whole milk yogurt 2 tablespoons Worcestershire sauce Freshly ground white pepper In a small bowl, blend together garlic, mustards and lemon zest. Whisk in remaining ingredients. Cover bowl and chill for at least 4 hours. Lobster Tails Steamed in Beer Prep time: 5 minutes Cook time: 8 minutes Makes: 2 servings. 2 whole lobster tails 1/2 can (6 fluid ounces) beer Juice of 1/2 lemon 1 tablespoon minced garlic In a medium saucepan, over medium to high heat, bring the beer to a boil. Add lemon juice and garlic. If lobster tails are still in the shell, split the shell lengthwise. Place a steamer basket on top of the saucepan and place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes. Snapper in Parchment 2 (15 x 12 inch) sheets parchment paper or foil 2 (6 ounce) red snapper or other white fish fillets, skin removed 4 teaspoons olive oil 12 oil cured ripe olives, pitted, coarsely chopped 8 cherry tomatoes, halved 1 medium garlic clove, minced 2 rosemary sprigs 2 thyme sprigs 2 teaspoons dry vermouth, white wine or water Heat oven to 500 F. Fold parchment sheets in half to form l2 inch rectangles. Cut into half moon shapes, beginning and ending cutting at folded edges. Place fish on one side of each piece of parchment, parallel to crease. Brush fillets with oil; top each fillet with half of the olives, tomatoes, garlic, rosemary, thyme and vermouth. Fold paper over fish and toppings; crimp and seal edges securely, forming turnover style packets. Twist and fold ends under securely. Place on rimmed baking sheet. Bake 10 minutes or until packets puff and fish begins to flake when gently pressed (press through parchment). To serve, place packets on plate; cut an "X" in top of each packet. Slightly pull back parchment. Makes: 2 servings Warren Knieriem January 7, 2005 Here is a little more "catch up". These are the recipe( you would have gotten on Friday, Jan. 7, 2005. Now all I owe you is the one I should e-mail tomorrow. Maybe I’ll get it out on time! As I promised, these are cold appetizers. Some require a bit of cooking to prepare, but, just like on shipboard - or at home - they are cool by the time they are served. They are just as good at room temperature. Enjoy! Artichoke and Red Pepper Bruschetta Prep And Cook Time: About 40 minutes Makes: 3 dozen appetizers 1 red bell pepper (about 1/2 pound), rinsed, stemmed, seeded, and finely chopped 1 red onion (about 6 ounces), peeled and finely chopped 1 clove garlic, peeled and minced or pressed 1 tablespoon olive oil 1 can (14 ounces) artichoke hearts, drained and finely chopped 1/4 cup minced parsley 1/4 cup finely chopped pimiento stuffed Spanish style green olives 2 teaspoons lemon juice Salt and pepper 36 diagonally cut slices (1/4 inch thick) sourdough baguette (about 1 slender 8 ounce loaf) 1/2 cup grated Asiago or Parmesan cheese In a 10 to 12 inch nonstick frying pan over medium high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill. Arrange baguette slices in a single layer on a 12 by 15 inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over. Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese. Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute. BLT Pinwheels Prep time: 35 minutes Chill: 1 hour Makes: About 30 appetizers 1/2 cup mayonnaise 3 ounces cream cheese, softened 2 tablespoons thick and chunky salsa 1 teaspoon Dijon mustard 6 slices bacon, cooked and crumbled 3 spinach flavor, tomato flavor or plain flour tortillas (8 to 10 inches in diameter) 3 Roma (plum) tomatoes, seeded and chopped (1 cup) 1 1/2 cups shredded romaine lettuce Mix mayonnaise, cream cheese, salsa and mustard in small bowl until blended. Stir in bacon. Spread bacon mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours. Cut into 1 inch slices; secure each slice with toothpick. Herb Roasted Olives Active: 10 minutes Total: 25 minutes Makes: 2 cups 2 cups mixed green and black olives (3/4 pound) 2 tablespoons extra virgin olive oil 2 garlic cloves, minced 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon fennel seeds 1/4 teaspoon crushed red pepper 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon finely grated orange zest 1 tablespoon chopped flat leaf parsley 1/2 teaspoon coarsely chopped rosemary Preheat the oven to 450 F. On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature. Pesto, Tomato, Chicken Roll Ups Prep time: 20 minutes Cook time: 35 to 40 minutes Makes: 8 to 10 appetizer servings 4 boneless, skinless chicken breast fillets 1/2 cup ricotta cheese 1/2 cup grated Parmesan cheese 1/2 cup pesto sauce 1/2 cup oil-packed sun dried tomatoes, drained and chopped 1/3 cup pine nuts, lightly toasted Salt and pepper 1 tablespoon butter Preheat oven to 375 F. Place chicken breasts between plastic wrap and pound with a meat mallet or rolling pin to flatten to 1/4 inch thickness. Discard plastic wrap. Stir together cheeses. Spread chicken breasts with equal amounts of cheese mixture, pesto, sun-dried tomatoes and pine nuts. Roll up tightly and secure with toothpicks. Sprinkle lightly with salt and pepper. Saute in butter for about 10 minutes or until golden brown on all sides. Transfer to a foil lined baking sheet and cook for 25 to 30 minutes or until internal temperature reaches 165 F. Let cool slightly before cutting into 1/2 inch thick slices. Garnish with fresh basil and cherry tomatoes, if desired. Zucchini Triangles Makes: 4 dozen appetizers Prep time: 15 minutes Bake: 25 minutes 4 large eggs 1/2 cup vegetable oil 1 cup biscuit mix 3/4 teaspoon salt 1/2 teaspoon dried thyme 1/8 teaspoon cayenne 1 pound medium size zucchini, halved lengthwise, cut crosswise into thin half moon slices 2 carrots, peeled and shredded 1 small onion, finely chopped 1/2 cup shredded Jarlsberg cheese Heat oven to 350 F. Coat 13 x 9 x 2 inch baking pan with cooking spray. In large bowl, whisk eggs and oil. Whisk in biscuit mix, salt, thyme and cayenne. Stir in zucchini, carrot, onion and cheese. Spread in prepared pan. Bake in 350 F oven 25 minutes or until set (internal temperature 150 F). Let stand for 10 minutes. Cut into twenty four 2 inch squares; cut each square diagonally in half to make a total of 48 triangles. Serve warm or at room temperature. Warren Knieriem Jr . EarthLink Revolves Around You. |
| Warren's Recipes For January, 2005 |