OCR Text |
Show o Quic ancftjast jTench Ureoie uo akeri o TIPS ON q COOKING SEAFOOD The most important thing to remember when cooking seafood is simply not to overcook it. Cook raw shellfish, shucked or in the shell, very lightly. You can actually see when they are done. Raw shrimp turn pink and firm. Depending on the size, it takes about 3 minutes to boil, steam or saute 1 pound of medium-sized shrimp in the shell. Shucked shellfish, such as oysters, become plump and opaque. The edges of the oysters start to curl. Overcooking causes them to shrink and toughen. Clams, mussels and oysters in the shell will open when steamed or roasted. Remove them when all are open and the meat is plump. Scallops turn opaque and firm when cooking. Depending on the size, scallops take 1 to 5 minutes to cook through. Live lobsters, shrimp, crab and crayfish turn bright red shortly after immersion in boiling-water. boiling-water. Cook lobster 12 minutes for first pound, 6 minutes for each additional pound; crayfish, 2- 3 minutes; crab 5-8 minutes; and shrimp, 3- 4 minutes. If you purchase pre-cooked products such as crab, shrimp or surimi, plan to serve them chilled or warmed through. Do not overcook. it . Fish can be cooked from the frozen state if you double the length of the cooking period. It's not a good idea to thaw fish and seafood in the microwave because some parts may start to cook. Never refreeze seafood. Clockwise from upper left: Southern Honey Cocktail Sauce for Shellfish, Creole Catfish with Pecan Butter, New Orleans Pasta Jambalaya, Louisiana Com Chowder, Basin Street Bouillabaisse, Jazzy Seafood Spread "Laissez les Bons Temps a Rouler!" ("Let the good times roll!") Louisiana, on the edge of the salt waters of the Gulf of Mexico, provides a wealth of delicious seafood, with an abundance of blue crab, spiny lobster, reef shrimp, pompano and swordfish. Inland, fresh water lakes yield trout and crayfish by the millions! Creole Cookery was born of many nationalities: a combination of spicy Spanish seasonings, Italian oils, the culinary art of the French regions such as Paris and Marseilles, with a mix of native American Indian and Black African. A vital element in the evolution of Creole cuisine was the accessibility of so many ingredients. ..the best produce came down the river to the mouth of the Mississippi from all of North America and up through the Gulf from South America and Mexico. Indian wild herbs and vegetables were also key ingredients. Creole Cookery has changed only slightly over the centuries, and it remains hearty, colorful and delectable fare. Try "Laissez les Bons Temps d Rouler!" ("Let the good times roll!") Souern3foney Cocktail Sauce for Sefffis Wi cups (12-ounce jar) Crosse & Blackwell Seafood Cocktail Sauce Vi cup cider vinegar 04 cup honey 2 tablespoons minced onion Y teaspoon garlic salt Vi cup chopped toasted pecans In medium bowl, blend seafood cocktail sauce, vinegar, honey, onion and garlic salt. Stir in pecans. Serving suggestions: Serve over seafood ilad or mixed green salad. preparation time: 10 minutes foakes about 2 cups dressing. i Basin Streel !j3o uiffaaisse Bouillabaisse is one of the most famous of New Orleans dishes, and its name is derived from the cooking instruction: "Quand ca commence a boullier baisse!" or "When it begins to boil, lower it!" This recipe, a New Orleans' favorite, simmered to perfection, is rich with fresh fish and seafood. Serve it often for a hearty supper, with crusty French bread. 1 cup chopped onion 1 cup chopped celery 2 tablespoons vegetable oil 3Vi cups (two 14.5-ounce cans) Contadina Stewed Tomatoes, undrained Vi cup (6-ounce can) Contadina Tomato Paste 1 cup water Vi cup dry white wine 1 large clove garlic, minced 1 teaspoon thyme leaves, crushed 1 teaspoon oregano leaves, crushed 34 teaspoon salt Vi teaspoon pepper Vi pounds fresh clams in shell Vi pounds firm white fish, e.g. halibut, red snapper In large saucepan, heat oil; saute" onion and celery until tender. Add tomatoes, tomato paste, water, wine, garlic, thyme, oregano, salt and pepper. Stir to break up tomatoes. Cover; boil gently for 20 minutes. Scrub clams under running water. Place in saucepan; add Vi inch water. Cover and cook over medium heat for about 5 minutes, until shells open. Strain clam liquid through paper towels; reserve 1 cup. Keep clams warm. Cut fish into bite-size pieces; add to tomato mixture. Simmer for 10 to 15 minutes or until fish is cooked. Add reserved clam liquid and clams. Heat to serving temperature. Preparation time: 20 minutes Cooking time: 25 minutes Makes 8 servings. r Creole Cookery has changed only slightly over the centuries, and it remains hearty, colorful and delectable fare. Greofe Galfis wiACPecan fjSulier Elegant but easy, this recipe will become a favorite. Toasted pecans and lemon juice accent the flavor of delicately sauteed fish. Lemon, nuts, and parsley garnishes create a lovely platter for family and guests. 23 cup all-purpose flour Va teaspoon salt Va teaspoon ground pepper Va teaspoon cayenne pepper 1 egg, lightly beaten Vi cup undiluted Carnation Evaporated Milk Wi pounds catfish fillets, or trout, perch, orange roughy, or red snapper 3 to 4 tablespoons butter or margarine Toasted pecan halves, lemon slices and chopped parsley (optional) Pecan Butter (recipe follows) In pie plate, combine flour, salt, pepper and cayenne. In separate pie plate, combine egg and evaporated milk. Dredge fillets in flour mixture, dip in milk mixture and dredge again in flour. In large skillet, melt butter; saute" fish until golden brown on both sides. Garnish with toasted pecans, lemon slices and parsley if desired. Serve with Pecan Butter. Pecan Butter: In blender or food processor, blend Kh cup toasted pecans, 3 tablespoons butter or margarine and 2 tablespoons lemon juice. Preparation time: 15 minutes Cooking time: 10 minutes Makes 4 servings. OCew Orleans' CPasia amSafaya Jambalaya (derived from the Spanish word jamon, meaning "ham") was introduced intro-duced to New Orleans in the late 1700s by the Spanish. Originally, the dish was made only with ham. However, the Creole cooks added shrimp, chicken and other ingredients. This classic jambalaya, made with sausage, chicken and shrimp, is so tasty, you'll want to make-it again and again. 1 pound boneless, skinless chicken, cut into 2-inch strips Va cup all-purpose flour 2 tablespoons olive oil Va cup each chopped green and yellow bell peppers Vi cup chopped onion Vi teaspoon minced garlic or Va teaspoon garlic powder 3Vt cups (28 -ounce can) Contadina Crushed Tomatoes in Puree Va cup chicken broth Vi pound fully-cooked spicy sausage, cut into Vi-inch slices Va teaspoon black pepper Va teaspoon salt V teaspoon cayenne pepper 1 pound cleaned medium shrimp 8 ounces dry pasta, cooked and drained 2 to 4 drops hot pepper sauce (optional) In medium bowl, toss chicken strips in flour. In large skillet, heat olive oil over high heat; saute' chicken for 3 minutes. Add green and yellow peppers, onion, and garlic; saute' for 3 to 4 minutes or until crisp-tender. Add tomatoes, broth, sausage, black pepper, salt and cayenne; stir to combine thoroughly. Bring to a boil; reduce heat and simmer for 5 minutes. Add shrimp and continue to cook for 2 to 4 minutes or until shrimp are pink and loosely curled. Serve over pasta. Preparation time: 20 minutes Cooking time: 12 minutes Makes 8 servings. jBoui'siana Corn Gowcfer Centuries ago in the coastal villages of France, each fisherman would throw his catch into a huge copper pot, "La Chaudiere," and the villagers would feast and celebrate the safe return of the fishermen. fisher-men. As this dish found its way to the New World, it soon became named "chowder." This colorful, hearty chowder can be served as a main dish with a side salad and hot crusty bread for lunch and dinner. 1 tablespoon margarine 1 cup coarsely chopped green or red peppers 1 cup chopped onion 3Vi cups (16-ounce package) frozen, whole-kernel corn 1 cup chicken broth 4 ounces (Va cup) cooked lean ham (95 fat free), cubed Vi teaspoon ground cumin Va teaspoon ground white pepper Vi cup plus 1 tablespoon all-purpose flour 3 cups (two 12-ounce cans) undiluted Carnation Evaporated Lowfat Milk, divided 3 to 4 drops hot pepper sauce (optional) In large saucepan, melt margarine; saut6 pepper and onion over medium heat for 5 minutes, or until tender. Stir in com, broth, ham, cumin and white pepper. Cook for 5 more minutes, stirring occasionally, until com is cooked. Pour 'h cup evaporated lowfat milk into bowl; whisk in flour until well blended. Add remaining 2lA cups evaporated lowfat milk; mix well. Slowly pour into saucepan. Increase heat to medium-high; cook, stirring constantly, for 5 minutes until mixture comes to a boil and slightly thickens. Boil for 1 minute. If a thinner chowder is desired, add additional broth. Add hot pepper sauce, if desired. Preparation time: 15 minutes Cooking time: 25 minutes Makes 6 cups. $zzzy Seafood Spread 1 cup (8-ounce package) cream cheese, softened 1 tablespoon finely chopped onion 1 tablespoon lemon juice 1 teaspoon Crosse & Blackwell Worcestershire Sauce Wi cups (12-ounce jar) Crosse & OBIackwell Seafood Cocktail Sauce, divided Va lb. cooked, shelled and cleaned crab, O imitation crab, shrimp or crayfish; well drained, patted dry and coarsely chopped Va cup chopped green onions In small bowl, combine cream cheese, onion, lemon juice and Worcestershire Sauce; mix well. Using a 7-inch dish, evenly spread cheese mixture to edges. Spoon on half of the seafood cocktail sauce and distribute seafood over sauce. Spoon on remaining sauce and sprinkle with green onions. Serving suggestions: Spread on crackers, cocktail bread or sliced cucumbers. For zestier taste use Crosse & Blackwell Zesty Shrimp Sauce (VA jars.) Makes about 30 appetizer servings. |