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Monday, March 3, 2014

Braces-friendly seafood recipes

Mustard-Glazed Planked Salmon

large cedar plank
(6- to 8-ounce) skin-on sockeye salmon fillets
1/4 cup whole grain mustard
1/4 cup firmly packed light brown sugar
1/2 teaspoon orange zest 
1 tablespoon fresh orange juice 
1/4 teaspoon cracked black pepper
1/8 teaspoon salt
4 orange slices, halved
Garnish: chopped chives


  1. 1. Soak wood plank in water 1 hour; drain. Preheat grill to medium-high heat (350° to 400°).
  2. 2. Remove pin bones from salmon, if necessary. Combine mustard and next 5 ingredients in a small bowl, and brush half of mustard mixture over salmon, reserving remaining mustard mixture.
  3. 3. Grill plank 3 minutes or until grill marks appear. Remove from grill. Place salmon, skin sides down, on heated side of plank. Top with orange slices.
  4. 4. Grill planked salmon, covered with grill lid, 10 to 15 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don't ignite.) Garnish, if desired. Serve with reserved mustard glaze.

Shrimp & Grits

  • Ingredients:
  • 4 cups chicken broth
  • 2 cups heavy whipping cream
  • 2 cups quick-cooking grits
  • 1 cup (4 ounces) shredded Parmesan cheese 
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons butter, divided 
  • (12- to 16-ounce) package smoked sausage or andouille sausage, sliced
  • shallots, minced
  • garlic cloves, minced
  • 2 pounds raw medium shrimp, peeled and deveined 
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh lemon juice 
  • 1/4 cup white wine 
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • green onions, chopped 
  • Preparation:
  • 1. Combine broth and whipping cream in a saucepan over medium-high heat; bring to a boil, and whisk in grits. Reduce heat to low; cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in cheese, salt, pepper, and 4 tablespoons butter. Set aside, and keep warm.
  • 2. Brown sausage in a skillet over medium-high heat; remove from pan with a slotted spoon, reserving drippings in pan, and set aside.
  • 3. Melt remaining 2 tablespoons butter in hot drippings in skillet. Add shallots and garlic; cook 2 minutes. Add shrimp, and cook 2 to 3 minutes. Stir in thyme and next 3 ingredients; cook 2 minutes.
  • 4. Stir reserved sausage into shrimp mixture. Spoon reserved grits onto individual plates or bowls; top with shrimp mixture. Sprinkle with parsley and green onions. Serve immediately.
Crab Cakes

  • large egg, lightly beaten 
  • 1/2 cup cracker crumbs (about 12 crackers) 
  • 2 tablespoons minced green onions 
  • 2 tablespoons mayonnaise 
  • 1/2 teaspoon lemon zest 
  • 1 tablespoon fresh lemon juice 
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon seafood seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 pound lump crabmeat, picked
  • Vegetable oil
  • Lemon wedges 
  • Preparation:
  • 1. Combine first 10 ingredients in a large bowl, stirring until well blended. Gently fold in crabmeat. Form mixture into 8 crab cakes (about 1/3 cup each). Cover and chill 1 hour or until ready to cook.
  • 2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook crab cakes (in batches, if necessary) 2 to 3 minutes on each side or until golden brown. Serve with lemon wedges.
(Coastal Living, Feb 2014)

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