Spice-Guy’s Kitchen

A great side dish for seafood. 

Ingredients:

2 cups yellow corn meal
1cup white flour
2 eggs
1 cup buttermilk (you can use regular milk, but buttermilk is best)
3/4 teaspoon of season salt
A sprinkle of tabasco
1/8 cup bacon grease (or any other oil, but bacon grease taste best)
1/2 teaspoon pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup of minced onion
Oil for frying

DIRECTIONS:
Mix all dry ingredients in a bowl. Add eggs, oil, and buttermilk and onions. Stir just untill blended. Fry on medium heat either in a deep fryer or in a fry pan till brown. Drain on a rack or paper towels. Serve with fried fish.

Ingredients:

2 tablespoons butter
10 ounces salmon, cut into thin strips
1 leek, sliced
1 red onion, thinly sliced
1 clove garlic, crushed
3/4 cup light cream
3/4 cup sour cream
1/2 tablespoon cornstarch
2 tablespoons lemon zest
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
8 ounces dry fettuccine noodles
1/4 cup grated Parmesan cheese

Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and saute about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce.
Top with Parmesan cheese to serve.
4 servings

Anyone can make a good BBQ sauce. It’s simple…

INGREDIENTS:
1 teaspoon vegetable oil
1/2 onion, diced
1 clove garlic, minced
3 tablespoons Worcestershire sauce
3 tablespoons vinegar
2 tablespoons molasses or for a lighter flavor try honey
1 teaspoon prepared mustard
1 cup ketchup
1/2 cup cold water
1 teaspoon cornstarch
A few shakes of liquid smoke(optional)

DIRECTIONS:
Heat the oil in a saucepan over medium heat, and saute the onion until tender and golden brown. Stir in garlic. Mix in Worcestershire sauce, vinegar, molasses, liguid smoke and mustard. Cook and stir 5 minutes, then mix in ketchup, cold water, and cornstarch. Reduce heat to low, and continue cooking 10 minutes, until thickened.

Not exactly a recipe, kind of a class of recipes. I’ve seen it in a
number of forms. I think with oysters it’s called,
oysters florentine?

So here’s what you do:

Make a standard white sauce with butter and flour to make a light rue.
Add cream and/or milk and season with salt, pepper, and a dash of nutmeg.
Mix some of it with chopped spinach and put that in a baking dish or
individual ramicans. Sprinkle with parmesan or white cheddar cheese. Top
with oysters, scallops, halibut, whatever……… cover the whole mess
with more white sauce and some paprika and bake it/them in a moderate oven until light brown and edges begin to bubble. Open the wine & rip up some crusty bread…I could eat this every day…

Thanks again, big brother…<*)-((((-{

Ingredients: 

Sauce
2 tablespoons extra virgin olive oil
1 small yellow onion, halved lengthwise and thinly sliced crosswise
1 can (14-1/2 ounces) ready-cut tomatoes with juice
1/3 cup stuffed green olives, coarsely chopped
2 tablespoons capers, rinsed and drained
2 teaspoons finely chopped jalapeno chile
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

2 whole red snappers, each about 1-1/2 pounds, scaled, cleaned, fins removed
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
4 large Romaine lettuce leaves
Extra virgin olive oil

To make the sauce: In a large skillet over medium heat, warm the oil and cook the onion until tender, about 10 minutes, stirring occasionally. Add the remaining sauce ingredients and simmer until most of the tomato liquid has evaporated, 12 to 15 minutes, stirring occasionally. Keep warm.

Rinse the fish under cold water and pat dry. With a sharp knife, make 2 diagonal slashes almost to the bone on each side of the fish. Rub the lime juice and salt into the slashes. Lightly brush or spray the lettuce leaves on both sides with the oil and place 2 of them on the grill. Place each fish on a lettuce leaf and grill over direct medium heat for 8 minutes. Place the remaining 2 leaves on the grill, next to the fish, and carefully roll each fish over onto a new leaf. Continue to grill until each fish is opaque at the bone, 7 to 8 minutes more. Transfer each fish with two spatulas to a cutting board. Remove the lettuce leaf and skin, cut off the heads and tails, and lift portions of the fish off the bone and onto serving plates. Spoon some warm sauce alongside the fish.

Makes 4 servings

This is the best basic spanish rice recipe I’ve ever used.
You’ll need:
a large frying pan
2 Tbls. bacon fat or butter
2 onions thinly sliced
1 cup uncooked rice. I prefer jasmine rice.
1 lg. green pepper, chopped
1 lg. tomato, chopped
1/4 tsp. chili powder
salt & pepper to taste
a pinch of cumin powder
To prepare:
Melt the fat or butter in the frying pan and cook the onion until soft.
Add the rice and gently saute until lightly browned.
Add 3 cups boiling water or stock, (carefully!)
Add the peppers, tomoatoes, and seasonings, stir well, cover and cook over low heat until the rice is tender, about 30-40 minutes.
Adjust the seasonings and served topped with some grated cheese.