tag:blogger.com,1999:blog-2802601138878132017.post5408759469535664966..comments2024-03-22T03:27:19.859-04:00Comments on Sourcebooks Casablanca Romance Authors: He's Baaaack!Anonymoushttp://www.blogger.com/profile/12914920560584429315noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2802601138878132017.post-34149756658134702792009-08-14T12:25:28.791-04:002009-08-14T12:25:28.791-04:00Hm, more like what I love in seafood. Coconut shri...Hm, more like what I love in seafood. Coconut shrimp.<br /><br />LindaLinda Wisdomhttps://www.blogger.com/profile/04398941824875217938noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-47818554018604315532009-08-13T21:59:17.953-04:002009-08-13T21:59:17.953-04:00I love tilapia, so this recipe sounds yummy.
Marga...I love tilapia, so this recipe sounds yummy.<br />MargayMargay Leah Justicehttps://www.blogger.com/profile/15490126898758440254noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-69304532901430060892009-08-13T21:39:54.818-04:002009-08-13T21:39:54.818-04:00Well, it's not remora. I could never look at o...Well, it's not remora. I could never look at one and go yum.<br /><br />I love seafood, especially shrimp and lobster--so long as it doesn't sing Under The Sea...<br /><br />I'll share what I fixed for dinner last night:<br /><br />Tilapia Lemon Parmesan<br /><br /> * 2-1/2 lbs. Tilapia fillets<br /> * 2-4 tsp. butter or margarine, softened<br /> * 2 tsp. fresh lemon juice<br /><br />Lemon-Parmesan Sauce:<br /><br /> * 1 cup mayonnaise<br /> * 2 tbl. fresh lemon juice<br /> * 1/2 cup grated Parmesan cheese <br /><br />Garnish: 2 lemons, sliced fresh parsley <br /><br /> 1. Rinse the tilapia fillets in cold water and drain thoroughly.<br /> 2. Top with butter or margarine and lemon juice.<br /> 3. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.<br /> 4. Top each portion with 1-2 tbl. of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown.<br /> 5. Place fillets on serving plate; (I put mine on a platter of rice)garnish with lemon slices and fresh parsley (serves 6 I served 10)<br /><br />I added sauteed mushrooms, stir fried fresh from the garden green beans with a sprinkle of diced garlic, onions, and slivered almonds and stir fried zucchini.<br /><br />Chumley? I like yah, but I gotta admit, there's just something about Livingston that's just special. Admittedly, Ace is a doofus, but over all...~Sia McKye~https://www.blogger.com/profile/08470562659597351033noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-68238366584897914172009-08-13T20:40:34.246-04:002009-08-13T20:40:34.246-04:00Mmmmmm....I love all seafood!
Except remora. I me...Mmmmmm....I love all seafood!<br /><br />Except remora. I mean, no way. Never.Other Lisahttps://www.blogger.com/profile/08079055348844157557noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-61524932823387243242009-08-13T20:08:06.905-04:002009-08-13T20:08:06.905-04:00Hey Chum, how exciting that you get to make anothe...Hey Chum, how exciting that you get to make another appearance.<br /><br />I like my salmon baked with garlic and lemon pepper, same with the tilapia. Yum!! I have to be in the mood for shrimp, which isn't very often.Reneehttps://www.blogger.com/profile/10661396654827059313noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-41633447467650117382009-08-13T19:51:20.802-04:002009-08-13T19:51:20.802-04:00ALways fun to hear from Chum!ALways fun to hear from Chum!Sheila Deethhttps://www.blogger.com/profile/13465615546936319164noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-17894540725747206892009-08-13T14:04:57.513-04:002009-08-13T14:04:57.513-04:00Chum, darling, so good to hear from you again! And...Chum, darling, so good to hear from you again! And looking forward to seeing you in Wild Blue Under! My favorite seafood recipe is easy-peasy Seafood Stroganoff. Cook shrimp and scallops with garlic and a little olive oil (and whatever other spice floats your boat-I like to use Old Bay seasoning). When cooked, add a can of cream of mushroom soup and a can of cream of shrimp soup, and heat through. Stir in sour cream and serve over cooked spinach fettucini noodles. Yummy!Kat Sheridanhttps://www.blogger.com/profile/07115380745293826767noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-39621637043146141162009-08-13T13:49:13.977-04:002009-08-13T13:49:13.977-04:00I suppose a recipe featuring unagi or anago would ...I suppose a recipe featuring unagi or anago would be inappropriate?<br /><br />I adore seafood, if it crawls out of the sea it is fair game. Knowing your love of them Judi, here's one for Thresher Shark.<br /><br />Marinate in a lime juice and garlic, set in the fridge for several hours. This starts the cooking process, then heat the grill to sizzling slap those thresher steaks on the grill until no longer pink, will depend on the thickness of the cut. Generally 5 minutes a side with a <i>hot</i> grill. Salt and pepper to taste and enjoy!VAhttps://www.blogger.com/profile/07670036848321892345noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-38120616324229071382009-08-13T13:29:50.505-04:002009-08-13T13:29:50.505-04:00Cute post, Judi!
YUMMY recipe, Robin!
I only lik...Cute post, Judi!<br /><br />YUMMY recipe, Robin!<br /><br />I only like seafood when somebody else fixes it. ;-) I'm with Terry and Danielle. Shrimp in most any form is a big YES for me. And LOBSTER! LOVE ME some lobster!!!<br /><br />ACLoucinda McGary aka Aunty Cindyhttps://www.blogger.com/profile/02217492654108300014noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-1749720128321507072009-08-13T13:03:59.561-04:002009-08-13T13:03:59.561-04:00I'm Terry--I'll eat shrimp in anyway. I al...I'm Terry--I'll eat shrimp in anyway. I also really like whitefish (with capers!) or tilapia (again, pretty much anyway)!!<br /><br />November will be here before we know it--and I'm sure with Chum, no matter how much of a part he plays, he'll steal the show :)Danielle Jackson Dresserhttps://www.blogger.com/profile/15293766728921704640noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-1006244809223959622009-08-13T12:56:54.257-04:002009-08-13T12:56:54.257-04:00Sigh... you see what happens when I go to bed too ...Sigh... you see what happens when I go to bed too late the night before writing a post... Chum dives right in...<br /><br />As for his appearance in Wild Blue Under, readers will get to see him again, but he *might be over-stating his own importance. Don't tell him... not that he'd listen anyway.<br /><br />Thanks for stopping by. Loving the recipes.Judi Fennellhttps://www.blogger.com/profile/12913199632952461638noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-40021047195527864642009-08-13T11:12:04.314-04:002009-08-13T11:12:04.314-04:00I don't cook seafood very much, but I love cra...I don't cook seafood very much, but I love crab legs with a passion! My other fave is shrimp cocktail. Love the sauce almost as much as the shrimp!!!Cheryl Brookshttps://www.blogger.com/profile/11464377381132807409noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-28486953035214266292009-08-13T10:58:52.950-04:002009-08-13T10:58:52.950-04:00Very entertaining, Judi!
And it so happens I do h...Very entertaining, Judi!<br /><br />And it so happens I do have a delicious recipe for seafood. Buy the shrimp already peeled and deveined. Put them in a pan and pour a can of clam chowder over them and heat until shrimp are pink! Yum!<br />AmeliaAmeliahttps://www.blogger.com/profile/07603588884175706382noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-59960250083521367672009-08-13T09:44:07.445-04:002009-08-13T09:44:07.445-04:00Chumley, so glad to hear you're going to be fe...Chumley, so glad to hear you're going to be featured prominently in Rod's story. You know I have a soft spot for you.<br />MargayMargay Leah Justicehttps://www.blogger.com/profile/15490126898758440254noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-71319129604749116782009-08-13T09:07:12.305-04:002009-08-13T09:07:12.305-04:00Great post, Judi and Chum!
And Donna! LOL - I had...Great post, Judi and Chum!<br /><br />And Donna! LOL - I had Rich make that same dish in Breakfast in Bed. Well, except for the breadcrumbs. He just used more spices, dill, garlic/lemon pepper and basil. <br /><br />My favorite is Spaghetti and Clam Sauce<br /><br />One caveat. I love to make this with fresh clams but when I have to make dinner and don't have time to run to the fish store, I do this.<br /><br />Robin's Spaghetti and Clam Sauce<br /><br />1/2-3/4 c extra virgin olive oil<br />1/4 onion-minced (if you use too much, it tastes too sweet)<br />+- 3 teaspoons minced garlic (according to taste) Note: fresh garlic minced is a lot stronger than the store-bought minced garlic<br />parsley<br />lots of basil <br />1/4 t oregano<br />1 can minced clams (with juice)<br />1/2 c Vermouth<br />1 pound of really good spaghetti or linguini like DeCecco. <br />*All measurements are approximations because I never measure anything.<br /><br />Put water on to boil for pasta. Use a good amount of salt (1-2 teaspoons depending on how much water) Salt changes the boiling point of the water and allows the pasta to cook correctly.<br /><br />In a sauce pan, or I use an 8-9" cast iron frying pan, saute onion in olive oil. When it's translucent, add garlic and saute. Before the garlic begins to brown, add the juice of one can of clams, all spices, and vermouth. Bring to a boil and lower heat. <br /><br />When pasta is almost done, add clams to the sauce and take the sauce off the heat. You just need to heat the clams, they're already cooked. If you over-cook clams, they get rubbery. <br /><br />When you strain your pasta, do it quickly so that some of the pasta water ends up in your sauce. I dump it from the strainer into the frying pan and toss the pasta in the sauce there, and then move it into the serving bowl/platter. <br /><br />I serve it with green beans (that taste great in the left over clam sauce) garlic bread, a beautiful Caesar salad.Robin Kayehttps://www.blogger.com/profile/16262933225938609682noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-50440300170285656502009-08-13T08:40:42.185-04:002009-08-13T08:40:42.185-04:00Shrimp in about any kind of dish or prepared in ab...Shrimp in about any kind of dish or prepared in about any kind of way!Terry Spearhttps://www.blogger.com/profile/14788961423817944896noreply@blogger.comtag:blogger.com,1999:blog-2802601138878132017.post-55249114189395956122009-08-13T07:51:57.985-04:002009-08-13T07:51:57.985-04:00Very finny post!
I have my own simple recipe/meth...Very finny post!<br /><br />I have my own simple recipe/method for Wild Alaska Salmon:<br /><br />4 salmon fillets<br />mayonnaise<br />seasoned breadcrumbs<br />fresh or dried dill<br /><br />Spray a pan with Pam, lay salmon fillets in pan, paint with mayonnaise, sprinkle with dill and gently pat breadcrumbs over top. Bake for approx 20 minutes until the flesh flakes easily!Donna Lea Simpsonhttps://www.blogger.com/profile/02136523034196552960noreply@blogger.com