Newspapers / The Brunswick Beacon (Shallotte, … / Sept. 1, 1994, edition 1 / Page 52
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Tips For Updating Your Classic Seafood Favorites BY LYNN CARLSON Shrimp cocktail. Fried fish. Baked fish. Crabcakes. All venerable seafood classics we continue to love even the thou sandth time we consume them. After all. they wouldn't have stay ing power if they didn't also have mass appeal. But every now and then it's nice to serve an old favorite with a new iwisi ? adding a bold or oui-oi-the ordinary flavor, a little heat, or a lighter texture. In that spirit, we offer these up dates on four seafood favorites. ? ? ? Creole mustard is the key to this New Orleans-style shrimp cocktail that, properly garnished, can double as a salad course. Creole mustard is the color and texture of a country style Dijon, but is milder and differ ently spiced. TTie most widely available brand is Zatarain's. At least one Shallotte supermarket carries it. SHRIMP REMOUL4DE 2 Tbsp. Creole mustard y. cup mayonnaise Tabasco to taste 1 Tbsp. red wine vinegar 2 Tbsp. finely chopped celery 2 Tbsp. finely chopped parsley 1 clove garlic, minced 1 pound large cold boiled shrimp Leaf lettuce, red bell pepper, olives or other garnish Whisk together mustard, mayo. Tabasco and vinegar. Stir in celery, parsley and garlic. Line four small salad plates with leaf lettuce. Divide shrimp evenly and arrange on plates. Top with re moulade sauce and garnish with julienne red bell pepper and green or black olives. Scives 4. ? ? ? It doesn't matter if you're on a diet or not. It doesn't matter how you feel about talk show hosts. If you like food that's fresh, spicy and imaginatively prepared, you'll love In The Kitchen With Rosie: Oprah 's Favorite Recipes. Rosie Daley, Oprah Winfrey's personal chef, is one of the masters of spa food. And when folks pay thousands of dollars a week to visit a spa. they expect to eat well and lose weight at the same time. Rosie delivers. Perhaps her most interesting cre ations are four "unfried favorites," recipes she devised as low-fat sur rogates for classic dishes that Oprah and most Southerners love ? fried chicken, fried fish, french fries and crabcakes. Here are the recipes for "unfried catfish" and "unfried crabcakes." f> 1 - - - ?? ? ~ ?=?-"' ' ? 1597 Denton St., Ocean Isle Charming 2-BR, 1-bath home overlooking the Intracoastal Waterway. Price reduced to $49,500. Approx. 1 acre lot, high bluff overlooking the Shallotte River. Excellent water access with a beautiful view. A must see. $79,000 455 East 3rd Street 4-BR, 2-bath fully furnished home with just a short walk to the beach. Large open floor plan, C/H/A, carpet and a beautiful view from the extra large sundeck. A great invest ment for $107,000. MAINLAND Oakland Subdivision Waterway community. Owner financing available. Starting at $16,900. ON THE ISLAND Lots starting at $55,500 McMillan REAL ESTATE Darrell Cheers ? Chris McMillan ? Georgia McMillan ? Chuck McMillan 113 Causeway Dr., Ocean Isle Beach (910)579-9100 ' 1-800-353-3533 Instead of catfish, I recommend flounder, grouper or whatever you've just caught or bought. If you can't find packaged blackening sea soning, just use Old Bay. UNFRIEI) CATFISH Light vegetable oil cooking spray / cup cornmeal 1 tsp. dried thyme 1 tsp. dried basil 'A tsp. garlic powder tsp. lemon pepper 4 tsp. blackening seasoning Four 4-ounce catfish fillets A tsp. paprika Preheat oven to 4(H) degrees. Spray vegetable oil over baking sheet 3 times to coat. Put the cornmeal, thyme and basil on a large plate and mix well. Spring % tsp. of the garlic pow der. !* tsp. of the lemon pepper and 1 tsp. of the blackening seasoning on each of the fillets. Coat the fil lets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet. Coat the cat fish lightly with the cooking spray. Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes. Reduce the heat to 350 degrees and bake for about 5 min utes more, until the crust is golden and the fish flakes easily. ? ? ? Don't be intimidated by the jaiapeno pepper in this recipe. Fresh jalapenos aren't that hot ? es pecially the ones you get from the supermarket and especially if you remove the seeds and membrane before chopping. They're so flavor ful, you'll learn to love them and use them often. Don't forget to wear rubber gloves anytime you chop hot chilies. If you don't, you'll surely sting your eyes next time you rub them ? even after a couple of hand washings. UNTRIED CRABt AKES 1 pound fresh lump crabmeat l ight vegetable oil cooking spray 1 tsp. freshly grated Parmesan cheese 1 Tbsp. snipped fresh chives 1 large whole egg or 2 large egg whites, beaten 1 Tbsp. Old Bay seasoning 1 tsp. Italian seasoning 2 Tbsp. choppcd jalapeno pepper ( 1 large pepper) 1 tsp. baking powder 2 Tbsp. chopped fresh parsley 1 tsp. Worcestershire sauce 1 cup un flavored dried bread crumbs Preheat oven to 4<K) degrees. Rinse crabmeat under cold run ning water and drain, making sure to remove any filament or shell. Spray the vegetable oil over the baking sheet 3 times to coat. In a large bowl, combine all re maining ingredients, except 'A cup of the bread crumbs, and stir in the crabmeat. Using V* cup for each crabcake, form the mixture into 8 cakes. Roll each in the reserved bread crumbs and place on the pre pared baking sheet. Coat the crab cakes lightly with the cooking spray. Place the baking sheet on the When you leave the Brunswick shores/ take the Beacon with you! bottom shelf of the oven and bald the crabcakcs for about 5 minuted per side, until brown. ? ? ? This is almost too simple to be lievc. This recipe is from The .Vrv Basics, a fine cookbook by th< Silver Palate ladies. Juice Rosm and Sheila Lukins, who also pub lish food articles in Parade maga zine regularly. If you've never used sesame oi that may explain why the thing you stir-fry at home never have th complex flavor of the dishes vol eat at good Chinese restaurants. Sesame oil is available at large supermarkets, Asian markets am sometimes from health finnl stores I mail order it from an outfit callei Spice Merchant, a great source to Asian cooking ingredients am herbs spices in bulk Call me it vol want their number. Sesame oil isn't cheap, but it' used very sparingly and there is m substitute for the rich smok> tlavo it imparts. SOY-BAKED SNAPPER 2 small red snappers (about 1 * pounds each), cleaned and left whole V* cup soy sauce 1 Tbsp. Asian sesame oil 2 cloves garlic, minced. Cut three slits, about inch dee and 2 inches apart, diagonally i the sides of each fish; don't ci down to the bone. Arrange the tisl in one layer in an ovenproof cassd role. Combine the soy, sesame oil anj garlic in a small bowl. Stir well an spoon dVer the fish, making sur the mixture seeps into the slits U the fish stand, loosely covered. < room temperature, for 30 minutes. Preheat the oven to 425 degrees. Bake the fish until it is cooke through and the skin is lightly crisj about 30 minutes. Serve immed ately. Also Featuring Regional Artists Bryan Varnam ? Barbara Fieri Terry Sellers ? Ken Puckner V. Ryan Lauzon ? Ramona Bendin Phyllis Noah ? Mary Hewett Barbara Bowden ? Phyllis Arnold "Cotton" Ketchie ? J.H . Worthington BOONE'S COVE Custom Framing And Gallery jj Local & National Artists' Prints ? Art Supplies ? Original Art J Vision Square, Bus. Hwy. 17 S., Shallotte ? 754-6199 ? Mon-Fri 10-6, Sat. 9-5 3 "SunFlowers" Reproduced from an original watercolor by Timberley Adams
The Brunswick Beacon (Shallotte, N.C.)
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Sept. 1, 1994, edition 1
52
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