Ingredient: Unsalted Butter

Benedict

Caribbean Crab Cakes Benedict

This Caribbean Crab Cakes Benedict was originally posted: April 2017

Ok. So this is a little more tie consuming than our usual recipe shares. But it’s a holiday weekend and the perfect time to stretch your culinary muscles. This decadent recipe offers an exotic twist on a brunch staple.

Serves six.

Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett.

For more great recipes visit Alison’s recipe box by clicking here. Send us your recipes by emailing mottschannel@gmail.com.

Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Ingredients
Main Dish
Hollandaise Sauce
Servings: people
Instructions
Main Instructions
  1. Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
  2. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
  3. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
  4. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
Hollandaise Sauce
  1. Whisk yolks in top of a double boiler; gradually whisk in juice
  2. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients.
  3. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°.
  4. Serve immediately.
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Charbroiled

Drago’s Style Charbroiled Oysters

Drago’s Style Charbroiled Oysters

The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we’d share a New Orleans inspired recipe we think you’ll love that involves charbroiled oysters…yum!

Drago’s Seafood Restaurant officially opened in February 1969 in Metairie, Louisiana. Owners Drago and Klara Cvitanovich are part of a close-knit Croatian community that has thrived in New Orleans since the 1800s.

Drago Cvitanovich has been the oyster king of New Orleans for four decades. Like most other people in the oyster business, he was a Croatian immigrant. When he opened his restaurant in the 1970s, he kept his ties with his countrymen down the river, and as a result always had the best oysters available.

Drago’s son Tommy, who now runs the restaurant, created this dish in the early 1990s. It became wildly popular, and restaurants all over town now copy the dish. It’s simple enough.  Don’t attempt this without freshly-shucked oysters and an outdoor grill.

Yields 6 oysters (consider doubling or tripling as needed).

Posted February 27 2017

Recipe published online at www.nolacuisine.com. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Charbroiled
Drago's Style Charbroiled Oysters
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Servings
6 pieces
Servings
6 pieces
Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Ingredients
The Sauce
The Oysters
Servings: pieces
Instructions
  1. For the sauce: Mix together all of the ingredients. For the oysters: Mix together all of the ingredients.
  2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with Lemon wedges and fresh bread.
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Pumpkin_oyster_soup_Motts

Pumpkin Oyster Soup

Pumpkin Oyster Soup

We couldn’t let “Pumpkin Season” go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison’s recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Reserving liquor, drain oysters; set aside.
  2. In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
  3. With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
  4. Making sure there are two oysters in each, ladle soup into shallow bowls.
  5. Garnish with chives and bacon.
Recipe Notes

Pumpkin Oyster Soup

We couldn't let "Pumpkin Season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison's recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

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Seafood Eggs Benedict Motts

Seafood Eggs Benedict

Seafood Eggs Benedict Motts
Seafood Eggs Benedict
Print Recipe
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.
Servings
6 servings
Servings
6 servings
Seafood Eggs Benedict Motts
Seafood Eggs Benedict
Print Recipe
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.
Servings
6 servings
Servings
6 servings
Ingredients
Main Ingredients
Hollandaise Sauce
Servings: servings
Instructions
  1. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer.
  2. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
  3. Meanwhile, butter the ciabatta on both sides and place in a pan or on a griddle to lightly toast.
  4. Top each piece the with a smear of cream cheese. Top each with 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat.
  5. Place the poached egg on top. Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper.
  6. Garnish with the dill and the lemon zest.
Hollandaise Sauce
  1. In a small saucepan, melt four tablespoons of butter. Do not let it brown.
  2. In a medium-sized bowl, beat together four egg yolks, two tablespoons fresh lemon juice, freshly ground pepper, and salt.
  3. To combine the eggs with the melted butter requires a little technique called tempering. If you simply add the eggs directly to the warm butter, the eggs will curdle, which is not good. Unless you enjoy unattractively lumpy and congealed sauces. Which you shouldn't. To temper the eggs, add a teaspoon of the melted butter to the egg mixture and beat with a whisk. Gradually introducing the hot liquid to the cold keeps the mixture from curdling. Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons. Be sure to keep whisking the entire time. Really the entire time. Do not stop.
  4. Add the egg mixture to the saucepan. Turn the heat to low and very quickly cook the mixture — no more than 15 seconds, still whisking constantly. If your hollandaise sauce doesn't seem thick enough, you can return to the heat and continue cooking it in five second increments — if the heat gets too high you run the risk of the eggs ending up scrambled. Keep whisking the Hollandaise sauce the entire time, until it reaches the consistency you desire. If the sauce gets too thick, you can thin with a few drops of warm water before serving.
Recipe Notes

Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.

Recipe adaptation and photo credit:   via foodrepublic.com

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Irish-640x437_thumb

Irish Seafood Stew

Irish Seafood Stew
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Irish Seafood Stew
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Instructions
  1. In a large pot, melt the butter and sauté the onions over medium heat until soft.
  2. Add the smoky bacon and continue to fry until it the bacon is cooked through, about 3-4 minutes.
  3. Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the clam juice or fish stock.
  4. Season well with salt and pepper.
  5. Simmer for 10-15 minutes until the potatoes are tender yet firm.
  6. Add the seafood and simmer gently for 5 minutes.
  7. Turn the heat to low and stir in the parsley and cream.
  8. Heat just until warm and serve.
Recipe Notes

 

 

 

Save the corned beef and cabbage for another year. This seafood stew recipe and its soda bread accompaniment will fill you up...no luck required.

Recipe and photo credit:  cowlickcottagefarm.com

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buffalo shrimp

10-Minute Buffalo Shrimp With Blue Cheese Dip

10-Minute Buffalo Shrimp With Blue Cheese Dip
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This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
  2. In a shallow bowl, combine flour, salt and cayenne pepper. Add shrimp, tossing to coat.
  3. In a large skillet, heat oil, butter and hot sauce. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
  4. Sprinkle blue cheese dip with parsley; serve with shrimp.
  5. Serve with carrot and celery sticks on side if desired.
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shrimp etoufee

Emeril Lagasse’s Shrimp Etoufee

Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  2. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  4. Serve immediately over steamed white rice and garnish with sliced green onion tops.
Shrimp Stock
  1. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  2. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
  3. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Essence
  1. Combine all ingredients thoroughly.
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NE baked stuff clams The Nest

New England Baked Stuffed Clams

New England Baked Stuffed Clams
Print Recipe
Servings
6 servings
Servings
6 servings
New England Baked Stuffed Clams
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350°F.
  2. In a large saucepan, bring the wine and 1 quart water to a boil. Add the clams, cover, and cook until clams open, 3 to 5 minutes. Transfer the clams to a large bowl. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside.
  3. Shuck the clams, reserving half the shells. Mince the clams and set aside.
  4. In a large skillet, melt the butter over medium heat. Add the onion, chile, garlic, celery, and chorizo and cook until the onion and celery are softened, about 5 minutes. Add the minced clams, bread crumbs, and enough of the clam broth to lightly moisten the mixture. Add 1/2 teaspoon of the smoked paprika, the scallion, and parsley, and season with salt and pepper to taste.
  5. Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes
  6. Place 1 stuffed clam on each of 6 serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges.
  7. Serve immediately.
Recipe Notes

Recipe and photo credit:  thenest.com

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manhattan clam chowder recipe

Manhattan Clam Chowder

manhattan clam chowder recipe
Manhattan Clam Chowder
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Featured in: The Clam Chowder Wars. Photo credit: Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Servings
8-10 Servings
Servings
8-10 Servings
manhattan clam chowder recipe
Manhattan Clam Chowder
Print Recipe
Featured in: The Clam Chowder Wars. Photo credit: Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Servings
8-10 Servings
Servings
8-10 Servings
Instructions
  1. Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
  2. Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  3. Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
  4. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
  5. Meanwhile, chop the clams into bits that are about the size of the bacon dice.
  6. When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
  7. The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
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blackened fish

Blackened Fish Recipe for July 4th

blackened fish

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This is the perfect meal to cook on the grill this 4th of July!

Blackened Fish Recipe for July 4th

by Diane Boyd

serves 4

Ingredients

  • 4 6- 8 oz Grouper filets, or other white fish
  • 4 organic lemons, sliced
  • Cajun Seasoning Mix
  • 4 Tablespoons unsalted Butter, melted

Instructions

1. Preheat grill.

2. Brush each filet with melted butter and sprinkle with Cajun seasoning .

3. Arrange lemon slices over grill grates. Place seasoned fish filets on top of lemons and close the lid. Grill 5 minutes and flip fish (right back onto lemon slices). Cook another 5 mintues or until fish begins to flake. Remove fish and lemons from grill. Arrange lemons on each plate and top with blackened fish. Serve immediately.

 

Blackened Fish Recipe for July 4th
Print Recipe
Servings
4 people
Servings
4 people
Blackened Fish Recipe for July 4th
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Preheat grill.
  2. Brush each filet with melted butter and sprinkle with Cajun seasoning .
  3. Arrange lemon slices over grill grates. Place seasoned fish filets on top of lemons and close the lid. Grill 5 minutes and flip fish (right back onto lemon slices). Cook another 5 mintues or until fish begins to flake. Remove fish and lemons from grill. Arrange lemons on each plate and top with blackened fish. Serve immediately.
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