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Make salmon for your next dinner and it will take you less than 30 minutes. Bourbon and maple syrup add a great flavor and caramelization that tops it all off.

Ingredients:

• 1 lb salmon fillet
• 2 oz walnut oil
• 2 oz pure maple syrup
• 2 oz bourbon whiskey
• 1/2 tsp rosemary
• 1/2 tsp thyme

Directions:

Preheat oven to 400 degrees. Cover cookie sheet with aluminum foil. Lightly brush or spray foil with oil. Place salmon on foil skin side down and crimp edges all the way around until a bowl, or pocket forms. Edges should be slightly higher than salmon. Drizzle syrup and whiskey on top of salmon. Sprinkle top with rosemary and thyme. Cook uncovered in 400 degree oven for about 25 minutes.

Number of Servings: 2-4 servings

Notes from the Cook: Any oil or whiskey will do. Also, fresh sprigs of herbs instead of dried works nicely with this also.

… from the kitchen of Colleen Leavell, for more of her recipes, click here.

Being from Maryland originally…we love our crab and shrimp recipes.  Here are a few of my favorites.  Every time I pass them along, I receive lots of great comments.  Hope that you enjoy them as much as I do.

From Lutherville, Maryland, my friend Debby Maciolek shared Crab Casserole recipe with me.  Her Mom, Lib Everett, would prepare this for countless church socials.  While in high school, Debby and I used to go with Mrs. Everett and make church suppers for a less fortunate Methodist church in Baltimore.  I remember serving it with a carrot-orange jello salad, green beans, baked potato, buttered rolls and pie.  Everyone was truly appreciative and thankful to have such a delicious treat! 

Cindy J. Lehr

Palm Beach County, Florida

CRAB CASSEROLE… very easy, like a Crab Imperial!

1 lb. crabmeat (Lump is preferred)

4 oz. can/jar Pimentos; chopped (and drained)

3 tbsp. green peppers; chopped

2 tbsp. mustard; prepared

1 tsp. Worcestershire Sauce

1 tsp. salt

1 egg; lightly beaten

¼ cup cracker crumbs

2 tbsp. milk

1 cup mayonnaise

2 egg yolks

Pre-heat oven to 425ºF. Butter a 1 ½ quart baking dish.

Mix all ingredients in a large bowl, except the mayonnaise and egg yolks.  Pour into the baking dish. 

In a small bowl, mix mayonnaise and egg yolks; pour over top of crab mixture in baking dish. 

Bake for about 20 minutes or until the top is golden brown and the center is heated thru (test with a knife).

Serve immediately — great with a baked potato, green beans and warm rolls with butter.

Enjoy !!!!!  J

This is a very simple dish that I grew up with and that I now make for my family.  It is a typical dish served in Spain, although every home and restaurant adds their own little touch that makes it different wherever you go.  I lived in Madrid for 4 years - from ages 6 to 10 and we still eat this meal.  Great for working parents since it is so simple and fast.  Just serve with chunks of French baguette to sop up the oil and a side salad of lettuce, tomato and thinly sliced onion with oil and vinegar dressing. Enjoy!

Ghislaine Miller

Owner/Baker

Laine’s Cornerstone Kitchen, Inc.

www.LainesKitchen.com

Gambas al ajillo (Garlic shrimp)

1.25 pounds small to medium shrimp with tails on

Extra virgin olive oil

4 large garlic cloves, peeled and coarsely sliced

1/4 tsp dried chili flakes or to taste

1 tbsp minced parsley

Salt

Rinse shrimp and pat dry.  Put in a bowl and sprinkle generously with salt.  Mix shrimp in salt to make sure they are evenly covered.  Let sit for 5 to 10 minutes at room temperature while you prepare the garlic.

Pour a 1/3 to 1/2 cup of extra virgin olive oil (I use Spanish - Carbonell - and we love to dunk so we use 1/2 cup) into a saute pan.  Heat oil over medium high heat.  Add garlic slices and lower heat to medium.  Saute garlic until just slightly golden and soft.  Remove from pan and set aside.  Raise heat to medium high, add shrimp and dried chili flakes.  Cook stirring occasionally until shrimp are cooked through and pink - approximately 3 to 5 minutes depending on size of shrimp.  Add the garlic back to the pan for the last minute of cooking.  Sprinkle with minced parsley and serve immediately with that crusty baguette and tossed salad.

Servings:  4 as a meal, 6 - 8 for appetizer or tapa portion.

NOTE:   It tastes like chicken!

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Florida Shrimp & Grits

NOTE:    Recipe from the State of Florida Department of Agriculture.

Joe’s Famous Crab Cakes

1 lb Jumbo lump crabmeat, picked over 1/2 Red bell pepper, chopped 1/4 cup Chopped onion 4 Scallions, trimmed and chopped 1/4 cup Chopped fresh parsley 1 Garlic clove, minced 1 Egg, lightly beaten 2 tbsp Dijon mustard 2 tbsp Fresh lemon juice 1/2 tsp Worcestershire sauce 1/4 tbsp Tabasco sauce 3/4 cup Fine dry bread crumbs 2 tbsp Vegetable oil, plus more if needed   Lime or lemon wedges, for garnish

Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco. Gently fold this mixture into the crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.

Heat the oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges, with a small cup of salsa on the side, if you like.  Serves 4 (makes 8 crab cakes).

 

NOTE:  This recipe comes from the world famous Joe’s Stone Crab on Miami Beach.   Their food is terrific… check out my review, click here.    

 Ben’s Seafood Boil

1/4 lb sausage per person (if desired)

1/2 lb shrimp per person (folks will eat alot, don’t skimp)

1 ear of corn (broken in half) per person,

2 small red potatoes per person

1 bag of lemons (cut into quarters)

Tabasco sauce

Everglades Seasoning

In a very large pot fill with water, bring to a boil, add several cut up lemons, Everglades Seasoning (use as salt in the water), and about a dozen shots of Tabasco.   Add sausage, potatoes and corn.    If using sausage, skim top layer of the water to remove excess grease associated with this meat.

Once potatoes and corn are about ¾ cooked, toss in cleaned shrimp (you can use uncleaned), and boil until shrimp are a bright pink (about 5 minutes).  Do not overcook as the shrimp will become very tough.

Quickly drain the water and dump the shrimp, corn, potatoes and sausage into a large pan and place in the middle of the table.   For extra spice, pour a little Tabasco over the entire pan of food. Have bowls of lemon, cocktail sauce and Ben’s Special Sauce (see recipe below) available.  

Special Sauce

Mix ketchup and mayonnaise together until it appears same color as Thousand Island dressing.   Add Tabasco sauce, Everglades Seasoning and a little fresh lemon juice.  This dipping sauce should be a smooth consistency and have a kick… Tabasco sauce to taste.

NOTE: This is a fun meal and one that is very easy, quick and suitable for crowds.   I threw this together one evening when boiling shrimp.   Someone told me that it was akin to Frogmore Stew or a low country boil.   Not sure about either, but a great dish for a bunch of guys watching the game.

… from the kitchen of Florence Jelks

Boca Grande Island Shrimp & Rice

2 small bags of Virgo Yellow Rice

2 tbsp butter

1/2 tsp lemon juice

1 garlic clove

1 medium onion, chopped small

1 small green pepper, chopped small

1/4 tsp salt

1 tsp pepper

1 tsp soy sauce

2 lbs medium shrimp, cut in small pieces

Cook rice according to directions until half done.  Add remaining ingredients to saucepan and saute until they are soft.

Add shrimp and cook until they are pink.

Add all of the ingredients together and continue to cook rice until done.

Remove lid and let stand for 5 minutes.

411…  Boca Grande, on the Grand Barrier Island called Gasparilla, is a step back into “Old World” Florida, a carefully preserved part of Florida’s history and beauty. Located on the Southwest coast of Florida, midway between Ft. Myers and Sarasota, Boca Grande is a retreat for tourists and fishermen.  Read more, click here.

NOTE:   Mrs. Jelks was raised in Boca Grande, Florida.   This fishing haven has been host to countless United States presidents who consider themselves expert anglers. 

Read Mrs. Jelks’ recipe for collard greens.

… from The White House Executive Chef (1994 - 2005), Walter Scheib.

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Crab Stuffed Baked Shrimp 
 24 large raw shrimp – peeled, de-veined and butterflied
8 oz. lump crab meat
3 Tbsp. chopped sundried tomatoes (can be bought pre chopped)
1 Tbsp. basil pesto (can be store bought)
1 Tbsp. minced garlic
6 oz. finely grated Asiago cheese
1/2cup mayonnaise
1/3cup finely minced sweet onion
2 Tbsp. lemon juice
Salt and pepper

Preheat oven to 350oF. Combine tomatoes, pesto, garlic, onion, lemon juice, 4 oz. Asiago cheese and mayonnaise in a bowl and mix well. Add well-picked crab meat to the bowl and fold gently together. Lay out butterflied shrimp flat on a cookie sheet lined with parchment or foil. Spoon about 1 Tbsp. of the crab filling on to each shrimp on the widest section of the shrimp. Sprinkle the remaining Asiago cheese over the shrimp and fold the shrimp tails over the top of the crab mix. Bake shrimp 12–15 minutes until shrimp are cooked and filling is golden brown. Serve immediately.

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