Seafood available in spring
Nov 12, 2012
Recipe Drain oysters and pat dry. Roll in baking mix. Deep fry in preheated 375° F oil until golden brown, about 4 to 5 minutes. Drain on paper towels. Contributed…
Nov 2, 2012
Recipe Drain and dry oysters. Melt butter in medium saucepan over medium heat. Add flour and stir until blended. Slowly stir in ½ cup oyster liquid and cream. Add salt,…
Oct 2, 2012
Recipe Scrub clams thoroughly under cold, running water. Open and discard top shell. Place clams on the half shell in a thick bed of rock salt in a cooking pan.…
Aug 21, 2012
The easiest way to open clams is to freeze them, then hold under cold, running water for about 45 seconds.
Feb 14, 2012
Recipe Brush fillets with butter. Lightly salt and pepper. Broil about 4-inches from heat until fish flakes with a fork, about 10 minutes. While fish is cooking, prepare Cooked Hollandaise…
Jan 20, 2012
Recipe Prepare Mornay Sauce and set aside. Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes. Place fish…
Jan 4, 2012
Recipe Preheat the over to at 450° F. Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters. Cut bacon slices into quarters.…
Dec 6, 2011
Recipe Combine ingredients for poaching liquid in fish poacher or large, shallow pan. Bring to boil. Reduce heat, partially cover and simmer for 30 minutes. While liquid is simmering, prepare…
Nov 22, 2011
Recipe Preheat the oven to 450° F. Scrub oysters with stiff brush under cold running water. Shuck and drain. Melt 12 tablespoons butter in small saucepan. Add spinach, onion, parsley,…
Nov 8, 2011
Recipe Shuck oysters and reserve deeper shells. Combine garlic and parsley. Place oysters in reserved shells in a bed of rock salt. Place ½ teaspoon garlic/parsley mix on top of…
