Texas Dulce De Leche, Caramelized Milk Pudding

Texas Dulce De Leche, Caramelized Milk Pudding
4 eggs
1/2 cup sugar
3/4 cup all-purpose flour (I sifted it)
1/4 cup unsalted butter, melted
3/4 cup Dulce de Leche Cream
3/4 cup unsweetened coconut milk
1 cup whole milk
2 tablespoons toasted slivered almonds, for garnish

Preheat oven to 300°F and generously butter 8- inch cake pan. Beat eggs and sugar until thick and pale in color. Fold the flour into the egg mixture in 3 batches, adding the melted butter with the last batch. Spread batter into prepared pan and bake for 30 minutes, or until golden brown. Set the cake aside to cool on a wire rack.

In a small saucepan, combine Dulce de Leche Cream, coconut milk, and whole milk and bring to a boil. Set aside to cool slightly.Cut the sponge cake into 1" inch cubes and divide them among 6 ramekins. Pour the warm Dulce de Leche Cream over the sponge cubes in each ramekin. Garnish each serving with a teaspoon of toasted almonds on top. Refrigerate for two hours and serve chilled.

Clam Rice

I use the canned kind just as good

Cooking instructions:

Rinse the clams in hot water. Then, rinse them several times, under strong running water if possible, to wash all the sand out.

Heat the oil and saute the finely chopped onion, the crushed garlic, the pepper and the parsley.

Add the tomato sauce, the salt and the clams (don't stir excessively to avoid breaking the shells). It is better to shake the pot instead.

Add the stock and the wine. Bring to a boil and then stir in the rice and the spices lightly browned and crushed.

Let it boil, covered, over high heat until the rice grains begin to open, then lower the heat and allow it to simmer until the rice is tender.

By Workingman Charters

Stuffed Red Snapper

Stuffed Red Snapper

Cooking instructions:

Gut the red snapper. Cut it open to remove the spine. Season it with crushed garlic, salt, pepper and lemon juice. Cover with onion rings and peppers. Marinate for 2 hours. Boil the shrimps and the lobsters. Ground the seafood with the ham. Saute the chopped onion in hot butter. Add the seafood and ground ham. Stir fry for a few minutes. Add the remaining stuffing ingredients and stir to prevent from sticking. Set it aside.

Stuff the red snapper and secure it with toothpicks. Place it on a well greased baking pan over a potato bed. Cover with the onion rings and the pepper left over from the marinade. Bake at 375ºF for about 1 ½ hour. While you are roasting it, baste frequently with butter or oil.

Given by Finsanity Charters

Shrimp Casserole Recipe

Shrimp Casserole Recipe

1 pound shrimp (cooked)
1 can mushroom soup
2 hard boiled eggs, diced
1/4 pound sharp cheddar cheese
Few drops Worcestershire
Salt & pepper to taste

Cut shrimp into pieces. Combine shrimp, soup, eggs, salt, pepper, and Worcestershire and place in a casserole dish. Top with slices of sharp cheddar cheese and brown in oven.

Serves 4-6.

Home made tarter sauce

Home made tarter sauce

2 cups basic mayonnaise,
3 T minced onion,
1 t lemon juice,
1/4 cup sweet pickle relish or chopped dill pickle,
1 t tarragon
1 T minced parsley.
Mix well and chill, allowing flavors to blend.

Baked Barracuda

Baked Barracuda

1.2 kg of barracuda
400 g cucumber
1 dl Extra virgin olive oil by San Giuliano oil mills
2 tbsp dry white wine
½ bunch of parsley
2 cloves of garlic
red peppers
lemons

Directions:
Once you have scaled, gutted washed and thoroughly dried the fish, rub into it salt, garlic, parsley and chopped red peppers. Put in the stomach a few bulbs of dried wild fennel, surround it with the onions, pour over some extra virgin olive oil and bake for 25 minutes on a medium heat. When the fish has reached cooking temperature, take it out and pour over the dry white wine. It will be cooked when the dorsal fin is easily removable. Cut into thin slices and leave to marinate for about 15 minutes in lemon juice, cucumber, white wine, salt and red peppers; take the cucumber from the marinade and place it on the service plate, place it carefully above the just cooked fish and quickly take it to the table. Serve on warm plates with extra virgin olive oil as required.

Mesquite Barracuda with Green Tomato Salsa

Mesquite Barracuda with Green Tomato Salsa

1 1/2 pounds barracuda, cut in 4 pieces
3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 1/2 cups diced green tomatoes
1/2 cup onion, chopped
1 jalape-o chile, seeded and chopped
1 tablespoon chopped cilantro
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon lime juice
1/8 teaspoon cumin

In re-sealable plastic bag, combine fish and Mesquite Marinade with Lime Juice; seal bag. Marinate in refrigerator 1 hour. In blender or food processor, combine remaining ingredients; blend until finely chopped. Set aside. Grill fish in a grill basket or on foil over medium-high heat 10 minutes or until fish just begins to flake. To serve, spoon salsa over grilled fish.

Makes 4 servings

HINT: Fresh tomatillos may be substituted for green tomatoes. Remove husks, rinse and quarter.

Prep time: 15 minutes Marinate time: 1 hour
Cook time: 10 minutes

Baked Fish with Shrimp Sauce yummm

Baked Fish with Shrimp Sauce

Ingredients

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk
• 2 pounds red snapper fillets
• 1/2 pound cooked medium shrimp, peeled and deveined
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
3. Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
4. Bake, uncovered, for 20 to 25 minutes.

Texas grilled Flounder

• 2 pounds flounder or sole fillets
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter or margarine, melted
• 3 tablespoons mayonnaise
• 3 tablespoons chopped green onions
• 1/4 teaspoon salt

Directions

1. Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Texas Crab Stuffed Flounder

Ingredients

• 1 1/2 pounds flounder fillets
• 1 cup crabmeat - drained, flaked and cartilage removed
• 1 tablespoon finely chopped green bell pepper
• 1/4 teaspoon ground dry mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• ground white pepper, to taste
• 3 crushed saltine crackers
• 1 egg white
• 1 tablespoon mayonnaise
• 1/4 cup butter, melted
• 1 egg yolk
• 5 tablespoons mayonnaise
• 1/2 teaspoon paprika
• 1 tablespoon dried parsley

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Recipes

Seafood


Salmon Patties
1 can of pink salmon
1 egg
1 /2 Cup fresh bread crumbs
1teaspoon Old Bay Seasoning
salt and pepper to taste
Vegetable Shortening for frying
Pick any bones out of salmon.In a mixing bowl, beat egg and add salt, pepper, Old Bay, bread crumbs and salmon. Gently mix until just combined.
Drop mixture by large spoonfuls into the hot shortening and press flat with a spatula.Cook until golden brown on each side, about 3 to 5 minutes.

BROILED RED SNAPPER
4 red snapper fillets
juice of 2 limes
1/2 teaspoon white pepper
1 garlic clove, finely minced
1 shallot, finely chopped
1/4 cup water
1/2 stick of butter
1. Season fish with lime juice, white pepper, garlic, shallot. To marinate refrigerate for 15 minutes.
2. Place in a shallow broiler with the water. Broil for 10 minutes until done. Serves 4.


STUFFED FLOUNDER WITH CRAB MEAT
4 flounder fillets
juice of 2 limes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, finely minced
1 shallot, finely chopped
1 tablespoon cilantro, finely chopped
1 cup cooked crab meat
1/4 cup chicken stock
1. Season fish with lime juice, salt, black pepper, garlic, shallot and cilantro. Place a little of the crab meat in the center of each fillet and roll into a log. Use a toothpick to hold together.
2. Place in a shallow baking dish and add the chicken stock. Cook uncovered for 20 minutes at 400 degrees until done. Serve with corn fritters. Serves 4.