Article by Mama Jock
Crab Quesadillas
1 cup shredded cheddar cheese
2 oz. cream cheese, softened
4 scallions, chopped
1/3 medium red bell pepper, finely
chopped
1/3 cup fresh cilantro, chopped
2 TBSP. pickled jalapeños, optional
1 tsp. orange zest
1 TBSP. orange juice
8 oz. fresh crabmeat
4 (8-inch) tortillas
2 tsp. canola oil, divided
Combine first 8 ingredients in medium bowl.
Gently fold in crab.
Lay tortillas out on a work surface. Spread 1/4 of the filling on half of each tortilla.
Fold in half, pressing gently to flatten.
Heat 1 tsp. of oil in a large nonstick skillet.
Place 2 quesadillas in pan; cook, turning once, 3 to 4 minutes total.
Repeat with remaining quesadillas.
Cut each into 4 wedges.
Serves 4.
Oysters with Pasta Sauce and Crispy Breadsticks
1 dozen raw oysters on the half shell, drained
1 1/2 cups tomato-basil pasta sauce
1 clove garlic, minced
1/4 cup grated Asiago cheese
Arrange oysters on a microwavable plate.
Combine pasta sauce with garlic and top each oyster with approximately 2 TBSP. sauce mixture to cover.
Sprinkle 1 tsp. cheese on top of each.
Microwave on high 3 minutes.
Serve immediately.
4 appetizer servings.
Crispy Breadsticks
Mix 2 TBSP. olive oil, 1 tsp. each fennel seeds, poppy seeds and sesame seeds, 1 tsp. each of salt and pepper in a bowl.
Roll out an 11 oz. package refrigerated breadstick dough into a 16 x 8 inch rectangle.
Cut into 16-inch strips and twist into breadsticks.
Brush with the oil mixture.
Place on 2 non-stick baking sheets and bake in a 400 degree oven about 12 minutes.
Serves 4.
Oven Baked Sea Bass
with Scalloped Potatoes
6 garlic cloves, minced
2 TBSP. extra-virgin olive oil
2 tsp. kosher salt
2 tsp. coarsley ground black pepper
4 sea bass fillets
2/3 cup white wine
1 cup loosely packed
fresh parsley leaves
Lemon wedges for garnish
Preheat oven to 450 degrees.
In a small bowl mix garlic, oil, salt and pepper.
Place fish in a shallow 1 quart glass or ceramic baking dish.
Rub fish with oil mixture.
Pour wine over fish.
Bake uncovered for 15 minutes; sprinkle with parsley and bake 3 minutes longer. Test for doneness with fork.
Drizzle any pan juices over fish and serve with lemon wedges.
Serves 4.
Simple Scalloped Potatoes
2 TBSP. butter, plus more for baking dish
1 garlic clove, minced
3 lbs. Yukon Gold potatoes, peeled and sliced thin
1 1/4 cups whole milk
1 1/4 cups heavy cream
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 350 degrees.
Butter a 2 quart shallow baking dish and rub with garlic.
Layer potatoes in dish, overlapping slightly.
In a small bowl, combine milk, cream, salt and pepper.
Pour cream mixture over potatoes and dot with butter; cover with foil.
Place dish on a rimmed sheet and bake on top rack until potatoes are tender when pierced with a knife, about 1 hour.
Uncover and bake until top is golden in spots, about 30 minutes.
Let rest 20 minutes before serving.
Serves 8.
Skillet Grilled Flounder with Glazed Baby Carrots
1/4 cup flour
1/4 cup cornmeal
1 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. dried thyme
1/2 tsp. pepper
1/4 tsp. cayenne pepper
4 flounder fillets
1/4 cup butter
In a large resealable bag combine all of the ingredients.
Add flounder one piece at a time and shake to coat.
Place large skillet on stove on medium-high heat.
Melt butter in skillet and add flounder; cover and cook 6-8 minutes on each side until fish flakes easily with fork.
Remove to a platter; garnish with lemon wedges and parsley.
Serves 4.
Glazed Baby Carrots
Cook 1 lb. of baby carrots in 1-inch of boiling water for 12 to 15 minutes or until crisp tender; drain.
Stir in 6 oz. of orange marmalade.
Serve with a slotted spoon.
Baked Bluefish
with Buttermilk Cornbread
2 1/2 lbs. bluefish fillets
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
Salt and pepper to taste
2 TBSP. butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed
Preheat oven to 500 degrees.
Trim all dark meat from fillets.
Rinse in cold water, dry and season with salt and pepper.
Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil.
Spread stuffing mixture on top of foil.
Place fillets on top of stuffing.
Brush fillets with the 2 TBSP. of melted butter and sprinkle with minced onion.
Top with dill sprigs and crimp together edges of tin foil to seal.
Bake in oven 10 minutes, reduce oven temperature to 400 degrees and bake for an additional 60 minutes.
Serves 6.
Buttermilk Cornbread
1 1/4 cups flour
1 cup plus 3 TBSP. plain white cornmeal
1/4 cup sugar
1 TBSP. baking powder
1 tsp. salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk
Preheat oven to 400 degrees.
Lightly grease an 8 inch cast-iron skillet or baking pan, and heat in oven for 5 minutes.
Whisk together first 5 ingredients in a bowl; whisk in melted butter.
Add eggs and buttermilk, whisking until smooth.
Pour batter into hot pan or skillet.
Bake 30 to 33 minutes or until golden brown.
Serves 8.
Sea Scallops with Shallots and Walnuts
6 TBSP. unsalted butter
4 TBSP. olive oil
2 lbs. sea scallops, patted dry
4 tsp. shallots, finely chopped
3/4 cup toasted walnuts, coarsely chopped
4 tsp. chives, finely chopped
Salt and white pepper, to taste
Heat butter and oil over medium heat; when hot, add scallops and saute for 2 to 3 minutes, then add shallots and stir.
Add walnuts and chives; cook for 1 minute.
Drain off excess fat.
Season to taste with salt and pepper.
Transfer to serving plates and garnish with lemon wedges.
Serves 4-6.
