Seafood Night Tips

This months cooking club was a great success. We had seafood night at Heather Sheehan's home. The ambiance was very nautical with lighthouse plates, and a very cute sand and seashell centerpiece. Heather made us "Sand in your pants" frozen drinks while we all feasted on coconut shrimp, clam chowder, cheese garlic biscuits, and rolled our own sushi. Then to top it all off, there were cute fish cookies for dessert. We had fun learning how to make new dishes, and just chatting away into the night while enjoying great food.

Heather shared with us some tips on cooking seafood. She said the biggest mistake people make is to cook seafood too long. Unlike chicken and pork which we tend to cook long to avoid food poisoning; seafood cooks very quickly and should NOT be overcooked. Good fish, like a good steak, does not have to be fully charred to be "safe" as can be seen with many sushi which may contain completely raw fish. In fact, most people who say they don't like seafood is simply because what they have tried was most likely overdone. Shrimp and other shellfish is pink raw, and should be cooked just until plump. Cook it too long and it becomes rubbery and tough. Fish fillets should be cooked just until opaque and flaky.

Thank you, Heather, for hosting; and we're looking forward to a night of "Healthy Dinners" at Melissa McRae's home next month. We hope to see a lot of you there!

Sushi Rolls

Submitted by JoDee Leahy

description pending

Quick and Easy Coconut Shrimp

Submitted by Heather Sheehan

2-3 lbs. Lg. Cooked shrimp
2 c. Sweetened Flake coconut
3 whisked eggs
salt and pepper
2 c. flour
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut)
1 frozen Pina Colada mix (optional)


Coat each shrimp with egg. Lightly season with salt and pepper. Generously coat with flaked coconut and pat on well. Coat lightly with flour to help coconut cling during frying process. Fry at 350 degrees until golden brown. Best served immediately. The Pina Colada mix serves as a fabulous dipping sauce. Scoop out 1/3 of frozen mix and warm in microwave. Add 2/3 c. water and ice to remainder, blend, and enjoy a refreshing treat!

New England Clam Chowder

Submitted by Sarah Terry

Serves 4

4 slices bacon, diced
2 green onions, tops included, chopped
4 medium potatoes, peeled, diced
3 Tablespoon all-purpose flour
2 cups bottled clam juice and/ or milk
2 cans (6 1/2 ounces each) minced clams, included liquid
3/4 teaspoon salt
1/2 teaspoon white pepper
1 cup whipped cream
Chopped parsley, for garnish
Fresh basil leaves, for garnish

Preparation:
In a large heavy saucepan, saute the bacon until crisp.
Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour.
Add clam juice or milk. Stir to blend well. Bring to a boil.
Simmer, stirring, until potatoes are tender, about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring, just until simmering. Do not boil or clams will be tough.
Sprinkle with parsley or basil leaves. Serve immediately.

Cheese Garlic Biscuits - Red Lobster Style

Submitted by Shannon Parr

1 egg
2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup melted butter
1/2 tsp garlic powder or garlic salt
1/2 tsp parsley flakes

Mix Bisquick, milk and egg together. Work into a soft dough, adding more baking mix if necessary. Knead in shredded cheese. Drop by spoonfuls on a greased baking sheet. Bake for 8-10 minutes at 450 degrees. Melt butter, garlic and parsley together and brush over warm rolls when they finish baking. Serve right away.

Spicy Shrimp Ceviche Cups (Pampered Chef)

Submitted by Patricia Schroeder

Tortilla Cups
6 (11 inch) flour tortillas
2 Tbsp vegetable oil

Sour Cream Filling and Ceviche
1/2 cup sour cream
2 Tbsp finely chopped fresh cilantro
Zest of 1 lime
1 garlic clove, pressed
1/4 tsp salt, divided
8 oz cooked large shrimp, peeled and deveined, tails removed
1/2 medium red bell pepper, finely chopped
1 serrano pepper, seeded and finely chopped
1/3 cup finely chopped seedless cucumber
1/4 cup finely chopped red onion
2 Tbsp lime juice

Preheat oven to 350 degrees F. For tortilla cups, trim tortillas to form six 6 inch squares. Cut each square into quarters for twenty-four 3 inch squares. Make a 1 inch cut from each corner toward the center of each square. Brush both sides of squares with oil. Press squares into bottom of mini-muffin pan. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

For filling, combine sour cream, cilantro, lime zest, garlic, and half of the salt in small bowl; mix well and set aside.

For ceviche, coarsely chop shrimp and pat dry with paper towels. In medium bowl, combine shrimp, peppers, cucumber, onion, lime juice, and remaining salt; mix well.

Spoon sour cream filling into resealable plastic bag; trim corner. Pipe filling into cups; spoon ceviche over filling, draining any excess liquid from the ceviche mixture against the side of the bowl. Yeild: 24 servings

Sugar Cookie Goldfish

Submitted by Janet Schlosser

2/3 cup butter, softened
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 Tbsp vanilla
2 cups all-purpose flour
1/4 tsp almond extract

Mix ingredients and roll out. Cut into desired shape. Bake on greased pan for 7-8 minutes at 375 degrees. Frost with favorite icing.