Recipe1

INTRODUCTION

The historical record shows instance after instance in which the blending of several cultures produces spectacular results. The blinding of North and South Egypt created one of the great civilizations. The same is true of many of the world’s great cuisines. In maritime Canada, this truth is proven both by the blending of nature and human societies.

The waters of two great oceans collide in the bays and channels of Eastern Canada. From the Artic, cold organically rich waters flow into area where they blend with the warm, equally rich, tropical waters from the Gulf Stream. The combination produces an unsurpassed variety of delectable sea foods.

Meanwhile, the population of these coastal area and islands is made up of Native Americans, French Canadians and the various peoples of Western Europe. Each brings techniques, seasonings and flavorings from their own culture which they apply to the rich variety of seafood harvested in the area.

When a group of home cooks gathered at the home of Cynthia Currie to swap recipes, the created a file of unique recipes that includes elements of all three cultures. These are not the recipes you find in commercial restaurants. They are the recipes that were passed down from mother to daughter over the generations.

If you have decided to accept the recriminations of health specialists and add more seafood to your diet, you might do well to try some of these recipes.

FISH

Baked Stuffed Fish

2-3 pound whole fish, fresh or thawed

salt

1 ¼ to 1 ½ cups stuffing

2 tablespoons fat or oil

Sprinkle inside of cleaned fish with salt. Stuff it loosely and truss with string. Place in a greased pan and brush with melted fat or oil. (I use olive oil.) Bake in a 450 degree oven, allowing ten minutes per inch of thickness. Cut into slices and serve.

(Tralonnie Webb)

Pan Fried Fish

Vegetable oil or shortening

1 ½ pounds of perch, snapper or any other medium firm fish ¾ inch think

Salt

Pepper

1 large egg

1 tablespoon water

2/3 cup all purpose flour, corn meal or fine dry bread crumbs.

Heat oil in 10 inch skillet. Cut fish into serving pieces. Sprinkle both sides with salt and pepper. Beat egg and water with fork. Dip fish into egg then coat with flour. Cook 6 to 10 minutes

(Ena Stevens)

Baked Salmon Fillets

1 pound salmon fillets

2 tablespoons butter (melted)

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon paprika

Heat oven to 375 degrees. Spray 13x9x2” pan with cooking spray.

Cut fish into four serving pieces and place skin side down. Mix remaining ingredients, drizzle over fish. Bake uncovered 15-20 minutes or until fish flakes with fork. Remove skin from fish before serving.

(Ena Stevens)

Cod Fish Cakes

1 ½ cups flaked salt cod

1 ½ cup mashed potatoes

3 tablespoons finely grated onion

1 teaspoon dried parsley flakes

1/8teaspoon pepper

1 beaten egg

Blend well and form into six flattened balls. Roll in finely crushed corn flakes. Fry in vegetable oil or shortening 4 to 5 minutes per side over moderate heat. Good with chutney or chili sauce.

(Diane Foster)

Baked Salmon

2 cloves garlic (chopped fine)

6 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley (chopped)

2 salmon steaks

In a glass bowl make marinade by mixing garlic, oil, basil, salt, pepper, lemon juice and parsley. Place salmon in a glass baking dish. Cover with marinade. Cover salmon and place in the refrigerator for one hour, turning twice during the hour.

Pre heat oven to 375 degrees

Place salmon on large piece of aluminum foil. Cover with marinade and fold ends and top of foil to seal. Place salmon on baking sheet and bake for 40 minutes.

(Loretta Miles)

Grilled Swordfish

3/4 cup Pace Picante Sauce OR Chunky Salsa

1 teaspoon grated orange zest

2 tablespoon's orange juice

1 tablespoon of parsley

1 cup of coarsely chopped orange

1 medium tomato, chopped

2 green onions sliced

4 swordfish steaks (or tuna steaks, any dense fleshed fish)

Mix picante sauce, orange zest, orange juice and parsley. Reserve a half a cup. For salsa add orange, tomato and green onions to remaining picante sauce mixture.

Grill or broil fish 10 minutes or until done, turning once and brushing often with reserved picante sauce mixture. Throw away whatever is left when fish is done. Serve with rice and picante sauce as a relish.

Oven Baked Catfish

1 cup Pepperidge Farm Corn Bread Stuffing (crushed)

1/2 teaspoon paprika

1 pound of fresh OR thawed catfish fillet's

1 egg beaten

2 tablespoons butter (melted)

Creamy Ranch salad dressing OR chunky blue cheese salad dressing.

Mix stuffing and paprika on a plate, dip fish into egg. Coat with stuffing mixture. Put the fish on a baking sheet, drizzle with butter. Bake at 400 degrees for 20 minutes or until done. Serve with salad dressing.(I use coleslaw and sliced oranges).

Seafood Tomato Alfredo

tablespoon butter

1 medium onion (chopped)

1 can Campbell’s Cream Of Mushroom With Roasted Garlic Soup

1/2 cup of milk

1 cup diced canned tomatoes

1 pound firm white fish fillets (flounder, haddock, halibut) cut into 2 inch pieces

4 cups hot cooked linguine

Heat butter in fry pan. Add onion and cook until tender. Add soup, milk and tomatoes. Heat to a boil, add fish and cook over LOW heat until tender. Serve over linguine.

Tuna Primavera

8 ounces of dry spaghetti(broken in half)

3 cups of broccoli florets

2 large carrots (cut into thin strips)

1 can cream of chicken OR broccoli soup

3/4 cup of milk

1/4 cup grated parmesan cheese(I use the Kraft kind in the can)

1 cup shredded mozzarella cheese

1 can flaked light tuna(drained)

1 teaspoon oregano (in the bottle)

Cook the spaghetti and in the last 5 minute's of cooking time add the broccoli and carrot strips. When the spaghetti is done just set it aside.

Combine the soup, milk and parmesan cheese in a medium sized saucepan. Heat till it boil's at medium heat stirring often. Stir in tuna and mozzarella cheese just until cheese melts. Pour this over the spaghetti and toss it to coat it well.

Tuna Casserole

2 and 1/2 cups medium egg noodles

1 cup frozen peas

1 can cream of celery soup

1/2 cup milk

1 can of tuna(drained and flaked apart)

1 cup of shredded cheddar cheese

Paprika

Cook egg noodles and in the last 5 minutes of cooking add the peas. In an 8 cup size casserole dish put in the soup, milk, tuna, and half of the cheese. Stir in the noodles and peas and top with the rest of the cheese. Sprinkle on a little paprika. Bake at 400 degrees for 20-25 minutes or until it's bubbling hot.

　Tuna & Pasta Cheddar Melt

3 cups of any bite size pasta

3 cups of water

1 can cream of mushroom soup

1 can of solid white tuna(in water)

3/4 cup of shredded cheddar cheese

1/4 cup parmesan cheese

3 tablespoons of Italian seasoned bread crumbs

1 tablespoon melted butter

Cook pasta till just tender but don't drain it. Add the soup and pour into a 2 quart casserole dish. Gently stir in flaked tuna, sprinkle with cheeses. Top with mixture of bread crumbs and melted butter. Bake in 375 degree oven for 20 minutes. Since the pasta is only partially cooked it will cook the rest of the way in the oven and soak up the extra water.

Stovetop Salmon Noodle Casserole

1 can salmon(7.5 ounce)

1/2 cup salmon broth plus milk

3 cups medium egg noodles

2 carrots(thinly sliced)

1 cup of frozen peas

1 can of cream of celery soup

1 cup shredded cheddar cheese

Pepper

Drain the salmon and save the broth. To the broth, add enough milk to make 1/2 cup. Break the salmon into chunks and set it aside.

Cook the noodles and add the carrots and peas for the last 5 minutes of cooking time. Drain the noodles when done. In that same saucepan combine the soup, milk, pepper and cheese. Bring to a boil and add the noodles, vegetables and salmon. Heat all this through on the stovetop and enjoy.

SHELL FISH

Boiled Lobster

Fill a large covered pot, (I use a pasta pot), with water. Bring to a boil. Add two hands full of salt. (Or, if you are on the beach, just fill the pot with sea water.)

Put the lobsters in the pot head first and boil for 12 minutes. Remove the lobsters; make a pin hole in the shell. Let sit for five minutes. Put on your bib, grab your hammer and enjoy.

(Cynthia Currie)

　

Lobster Currieburg

¼ cup butter

3 tablespoons flour

½ teaspoon salt

½ teaspoon ground mustard

¼ teaspoon pepper

2 cups milk

2 cups cut-up lobster

2 tablespoons apple juice

6 cups hot cooked rice

Melt butter in saucepan over medium heat. Stir in flower, salt mustard and pepper with whisk or fork. Cook stirring constantly until smooth and bubbly. Remove from heat, stir in milk. Return to heat and allow to boil, stirring constantly for one minute. Stir in lobster and apple juice. Heat through and serve over the hot rice.

(Cynthia Currie)

　

Under Ground Clams

4 pounds clams (in shell)

½ cup melted butter

1 teaspoon Salt

Fresh cracked black pepper

On the beach or lakeside dig a hole two feet deep and 1 ½ feet wide.

Build a fire and heat six bricks very hot. Line the bottom of the hole with the bricks. Line the hole with heavy duty aluminum foil. Place calms in the hole. Pour in remaining ingredients. Cover with another layer of aluminum foil and fill the hole with sand.

Bake for 45 minutes, and then dig for your dinner.

(Cynthia Currie)

　

Baked Scallops

Pre heat oven to 450 degrees

Dredge 1 pound scallops in a mixture of:

½ cup flour

½ teaspoon salt

¼ teaspoon pepper

Use four buttered ramekins (custard cups) and divide scallops among the ramekins. Place them on baking sheet for easier baking.

To each ramekin add:

1 tablespoon cream

1 teaspoon dry bread crumbs

1 teaspoon butter

Bake scallops for 20 minutes and serve with tarter sauce.

(Diane Foster)

Shrimp ka bob

1 cup Italian salad dressing (divided)

2 pounds uncooked jumbo shrimp. Peeled and defined

2 large onions

16 large fresh mushrooms

2 large green peppers cut into 1 and 1/2 inch pieces

16 cherry tomatoes

　

In a large resealable bag combine 1/2 cup salad dressing and shrimp. Cut each onion into 8 wedges. In another large resealable plastic bag, combine vegetables and remaining dressing. Seal both bags and shake to coat. Refrigerate for 2 hour's turning each bag 1 each hour. Drain and throw out the marinade. On 8 metal or soaked wooden skewers alternately thread the shrimp and vegetables. Grill the kabobs covered for 3 minutes on each side over medium heat on barbecue or broil for same amount of time.

　

Lisa's Mom

　

　

Lobster Lasagna

Filling:

3 stalks celery

1 tablespoon olive oil

1 tablespoon butter

1 medium white onion (chopped fine)

1 carrot (diced fine)

1 clove garlic (shopped fine)

2 tablespoons red wine (or cognac)

1 cup fresh or canned tomatoes

1 tablespoon tomato paste

1 cup fish or lobster stock

½ cup water

¼ teaspoon saffron, crushed (can substitute paprika)

¼ cup heavy cream

2 cups cooked lobster meat, chopped.

Salt and white pepper to taste

In fry pan add olive oil, butter celery onion, carrot and garlic. Cook until onion is translucent. Add remaining ingredients (except cheeses) and simmer for 30 minutes.

Shredded parmesan

Shredded white cheddar

1 pound lasagna noodles.

Layer lasagna, noodles and filling, ending with filling. Cover with lots of cheese. Bake at 375 degrees for 30 minutes.

(Loretta Miles)

　

　

STEWS AND CHOWDERS

Fish Chowder

¼ pound salt pork (diced)

1 ½ cups onion (chopped)

1 ½ pounds fresh haddock or cod filet

2 teaspoons salt

¼ teaspoon pepper

4 medium size potatoes (diced)

3 cups hot water

3 cups milk

Pan fry salt pork in a deep kettle or Dutch oven until golden brown and crisp. Add the onion and cook until soft. Cut fish into small pieces. Rub with mixture of salt and pepper. Add to the kettle with potatoes and carrots. Add hot water and simmer 25 minutes uncovered. Add milk and bring to a rapid boil. Serve hot with crisp crackers.

(Tralonnie Webb)

　

Seafood Chowder

1 16 oz bag of shrimp

1 pound lobster meat

20 – 30 frozen scallops

1 pound seafood chowder mix (frozen seafood section)

2 cans of whole mushrooms

4 tablespoons butter

1 - 8 oz container of sour cream

2 cans of Lobster or shrimp

1 can mushroom sauce

1 ½ cups of milk

Cook frozen seafood (except lobster) in slated boiling water until scallops float easily when stirred.

Sauté mushrooms in butter for five minutes. Add the soup, stir in the sour cream. Cook slowly until it starts to simmer.

Drain seafood and add to a baking dish with the soup mixture. Stir to combine. Bake at 250 degrees for one hour. Add lobster.

The longer it sets after you remove it from the oven, the better it tastes and is to die for the next day. Serve over rice and top with grated cheddar cheese.

(Loretta Miles.)

　

　

CASSAROLES

Salmon Supper Casserole

2 cups cooked salmon (leftover baked or canned.)

1 large onion

4 medium potatoes

salt and pepper

1 cup milk

flour

Spread half of Salmon in a buttered casserole dish. Cover with thinly sliced onion and a layer of sliced raw potatoes. Sprinkle with salt and pepper and a little flower. Repeat these three layers then pour in milk. Bake at 400 degrees for 45 minutes.

(Ena Stevens)

　

Seafood Casserole

1 can or frozen pack lobster meat

½ pound scallops (cooked about three minutes in water)

1 pound cooked seafood of your choice in any combination. (shrimp, haddock, salmon ect.)

2 cups chopped onion OR 2 teaspoons onion powder

2 cups chopped celery

1 can drained mushrooms

Salt and pepper to taste

3 tablespoons butter

½ cup bread crumbs

Sauté onions and celery in three tablespoons of butter. Add salt and pepper, mix with seafood. Add mushrooms.

Sauce:

1 pound sliced cheese (Velveeta, cheddar, mozzarella or both.)

½ cup butter

¾ cup flour

1 teaspoon salt

4 cups milk

Melt butter in a large pot. Add flour and salt. Gradually add milk stirring well. Add sliced cheese and stir until cheese has melted and sauce is slightly thickened. Add seafood and put in a casserole dish. Top with bread crumbs and bake at 350 degrees for 30 minutes.

(Diane Foster)

　

SAUCES AND STUFFINGS

　

Lemon Butter (for fish)

¼ cup butter

1 table spoon parsley

½ teaspoon salt

Dash of pepper or paprika

½ teaspoon lemon rind, grated

4 teaspoons lemon juice

1 green onion finely chopped.

Cream the butter until soft. Stir and add the remaining ingredients making sure they are well distributed thru butter.

(Cynthia Currie)

Tarter Sauce (for fish)

1 cup cold mayonnaise

1 teaspoon onion (finely chopped)

1 teaspoon parsley (finely chopped)

1 tablespoon green pickle (finely chopped

1 teaspoon cider vinegar

1 tablespoon celery (finely chopped)

Mix all ingredients just before serving. Makes an excellent fish dip.

(Cynthia Currie)

　

Fish Shake and Bake

¼ cup corn meal

1/2 cup parmesan cheese

1 tablespoon flour

1 teaspoon dried basil

¼ teaspoon salt & pepper

　

Put mixture in plastic bag with fish. Shake thoroughly and bake.

(Ena Stevens)

　

Basic stuffing for Whole Fish

¼ cup butter

2 cups soft bread crumbs

2 teaspoons finely diced onion

¼ cup chopped celery

1 tablespoon lemon juice

½ teaspoon salt

Dash of pepper

Melt butter, stir in bread crumbs. Add remaining ingredients and mix well. If filling seems a bit dry, add a little water or fish stock. This recipe is enough for a three pound fish.

(Tralonnie Webb)

　

　