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Aphrodisiac Dinner Date
Dinner dates with new companions can make or break a budding romance. First dates can be nerve racking. Planning the date can be particularly difficult. Where should you go, what should you do and what would be enjoyable? You might worry that your...
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As with most cooks, when I first turned to my crockpot it is because I want something savoury and easy because I don't have the time to cook. When you check out Crazy About Crockery for the first time you will see that your crockpot can easily...
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Cooking dinner is part of most of our lives. Some of us enjoy it while others do it out of necessity. Whether we enjoy cooking or not, for most of us, deciding what to make for dinner can be the hardest part of preparing the meal. When I was a...
The Well-Stocked Pantry -- A Cook's Secret Weapon
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Selection of Seafood Recipes – compliments of Café Hobson


Selection of Seafood Recipes – compliments of Café Hobson

Salmon Pate

1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke
Garnish:
almond slices
1 olive
celery

Mix salmon with all of the other ingredients. Press into a fish
shaped mold or shape by hand as such. Garnish fish with almond
slices to resemble scales. Slice green olive for eye and thin
strips of celery for tail. Garnish top with parsley. Chill at
least 1 hour before serving

For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit http:// www.cafehobson.com

Baked Seafood Au Gratin

1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all−purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and de-veined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese

Lightly grease one 13x9x2 inch baking dish. In a heavy skillet,
saute the onion and the pepper in 1/2 cup of the butter or margarine.
Cook until tender. Stir in 1/2 cup of the flour and cook over medium
heat for 10 minutes, stirring frequently. Add the crabmeat and stir
well. Press this mixture into the bottom of the prepared baking dish
and set aside.

In a large Dutch oven, bring the water to a boil. Add the shrimp,
scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup
of the cooking liquid and set the seafood aside.

Preheat oven to 350F. In a heavy saucepan, melt the remaining
1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.

Cook and stir constantly for 1 minute. Gradually add the milk plus
the 1 cup reserved cooking liquid. Raise heat to medium and cook,
stirring constantly, until the mixture is thickened and bubbly. Stir
in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt,
pepper, and hot sauce. Add the cooked seafood and stir gently.

Spoon the seafood mixture over the crabmeat crust and sprinkle with
the Parmesan cheese. Bake in the preheated oven for 30 minutes or
until lightly browned. Serve immediately.

Tarragon Trout

2 trout with heads on (8−10 oz.)
1/4 cup water
1/4 cup olive oil
1/2


tablespoon tarragon leaves
1/2 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a
boil. Cool, and add the remaining ingredients. Pour the marinade
over the trout. Refrigerate for 3−4 hours. Cook the trout on a
charcoal grill for 3 to 4 minutes brushing occasionally with
marinade.

For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit http:// www.cafehobson.com

Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.

Cut orange into 1/2−inch pieces. Mix orange pieces, peel and mint in
small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium
heat. Add onion, then vinegar. Toss until just heated through, about
1 minute. Add onion mixture to orange mixture (do not clean skillet).
Season relish with salt and pepper.

Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal.
Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high
heat. Add fish and saute until crisp outside and just opaque in center,
about 4 minutes per side. Transfer fish to plates; top with relish.

For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice.

http:// www.cafehobson.com

Article reprint requirements:

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publications in it's entirety in an Ezine, blog or web site.
. You may not use this article in Unsolicited Commercial Email.
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byline with an active link back to our web site.

About the Author

For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice.

http:// www.cafehobson.com

 

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