Spice-Guy’s Kitchen

A wonderfully different kind of salad that goes well with seafood dishes. 

Ingredients:

2 avocados

Fresh lemon slices

1-1/2 cups cooked, peeled baby shrimp

3 tablespoons mayonnaise

1 tablespoon heavy cream

Dash of Tabasco

Dash of white Worcestershire sauce

Salt and pepper to taste

Paprika

Cucumber and lemon slice for garnish

Directions:

Halve avocados, remove stones, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce, salt and pepper. Fold in cooled shrimp; spoon into avocados; sprinkle with paprika and chill. Serve chilled on bed of lettuce garnished with cucumber and lemon slices.

Serves 4

After a day of fishing or a day at work, you couldn’t ask for an easier or more delicious fish dish than this.

Ingredients

4 (6 ounce) fillets
1 cup creamy Italian-style salad dressing
1/4 cup shredded sharp cheddar cheese
1 cup crushed potato chips

Directions

Preheat oven to 500 degrees F (260 degrees C). Coat a 9×13 inch baking dish with non-stick cooking spray.
In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes. Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
Bake uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork and the topping is golden brown. Serve with some oven baked fries and a salad and dinner is ready.

For variety try some different salad dressings or bottled marinades.
 

Papillote means cooked in a package… 

Ingredients
4 sea bass, snapper, or striped bass fillets (7 oz. each), skin on
2 cloves garlic, peeled and very thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 lemon, peeled and separated into segments
2 cups assorted olives such as Nicoise, Kalamata, and Picholine, pitted
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup bottled clam juice
Coarse salt
Freshly ground black pepper
Aluminum foil

Directions

Fire up the grill to high heat.

To keep the fish from curling when cooked, score the skin diagonally at 1-inch intervals using a razor blade or very sharp, very thin-bladed knife.

Scatter the garlic, tarragon, lemon segments, olives, and chives over aluminum foil with the sides turned up to avoid spilling. Drizzle with the olive oil, wine, and clam juice.

Season the fish fillets on both sides with salt and pepper and arrange, skin side up, on the foil without crowding (you can also make individual packages to make it easier to move the fish around on the grill). Cover with another sheet of aluminum foil and crimp the sheets of foil together around the edges to seal the contents, pressing gently on the top to release any excess air.

Place the packages on a grill set to high and cook, depending on the thickness of the fillet, 8-12 minutes. For easy cleanup, serve in the package. This dish is also delicious served cold.

Thanks for the recipe Steven.

Ingredients

1 egg
1 tablespoon lemon juice
1 onion, finely chopped
2 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley flakes
1 pound cooked fish fillets, flaked
1/2 cup cornflake crumbs
1/4 cup butter

Directions

Combine egg, lemon juice, onion, mustard, salt, pepper, and parsley
flakes; toss with fish. Add enough cornflake crumbs to bind mixture.
Shape fish into cakes. roll each cake in remaining cornflake crumbs
to coat outside. Melt butter in large fry pan. Add fish cakes and
cook until crisp and browned on both sides. Transfer to heated
platter and serve with lemon slices.

Hangtown fry could possibly be the first California cuisine.
It consists of fried breaded oysters, eggs, and fried bacon, cooked together
like an omelet.
In the gold-mining camps of the late 1800s, Hangtown Fry was a one-skillet
meal for hungry miners who struck it rich and had plenty of gold to spend.
Live oysters would be brought to the gold fields in barrels of sea water after being gathered in and around San Francisco Bay.
Such a meal cost approximately $6.00, a fortune in those days. However it came to be, ordering a Hangtown Fry became a mark of prosperity for gold-rich miners, a status symbol of the day.

Ingredients

1 egg, beaten with 1 tablespoon milk
Breading mixture of cracker crumbs and/or bread crumbs
Oil
3 oysters, shucked
2 slices bacon
2 eggs

Directions

Dip the oysters in egg-wash and then breading. Pan-fry until cooked.( about a minute per side.
While doing this, fry the bacon in another skillet until just crisp.
Beat the eggs lightly. Place the cooked bacon like railroad tracks off-center in a
frying pan, pour a bit of the egg over the bacon. Place the oysters on the bacon and pour the remaining eggs over.
Cook slowly and then fold the omelet over to cover.
Makes 1 serving.

A different kind of cannoli. 

Ingredients
15 ounces Ricotta cheese
2/3 cup Powdered sugar
1/2 teaspoon Grated orange peel
1/2 teaspoon Vanilla extract
2 tablespoons Miniature chocolate chips
10 Sugar ice-cream cones

Directions

In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes. Spoon mixture into ice-cream cones.