This weeks Dinner Idea's

[Kebamo]

Crock-Pot Poached Salmon

4 salmon fillets ( could be salmon steaks )
1/2 pint water
1/4 pint white wine
1 tsp salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary
Few springs of fresh oregano or thyme
1 small onion sliced into thin circles
1 Fresh lemon sliced ( garnish )
Fresh parsley ( garnish )

Lightly oil the bottom of the slow cooker and place the salmon evenly on the bottom. Heat remaining ingredients to a near boil. Pour over the salmon in crock pot. Cover and cook low for approximately 3 hours or until salmon is cooked and done. Carefully remove salmon. Garnish with fresh chopped parsley and lemon slices.

Yield: 2 to 4 servings.
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Walnut Crusted Halibut with Honey Soy Sauce

1 1/2 cups California walnuts, toasted
4 -6 oz Alaskan halibut filets
2 eggs lightly beaten with 1 tablespoon water
1/4 cup flour
1 tablespoon olive oil, light
1/3 cup soy sauce
2 cups clover honey
Pinch of salt and pepper

Pre-heat the oven to 375ºF. Chop the walnuts. Stir a pinch of salt and pepper into the flour and reserve in a shallow dish. Whish together the honey and soy sauce and reserve. Dip the halibut filets in the flour, coating thoroughly and shaking gently to remove any excess. Next dip them in the egg wash, draining off any excess, and immediately roll in the walnuts to coat. Reserve for 5 minutes to allow the coating to set. Arrange on a plate and drizzle with the reserved sauce.
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Sassy Calamari

1 Pound of squid and tentacles, cleaned, and sliced 1/4"
1 1/2 cup flour
1/4 cup fine cornmeal
Bok Choy
1/4 cup chopped onion (use your favorite)
1/2 cup & 1/4 cup Sweet teriyaki sauce (preferrably homemade)
sliced or whole pepperocinnis
Marinara
Lemon wedges

Heat 1" oil in frying pan to 350 degrees. Combine Flour and cornmeal. Toss small handfuls of sliced squid into flour mixture to coat evenly.
Shake off excess and drop into hot oil for 3-4 minutes. Slice Bok Choy into approx 1/4" slices. You will only need about 2 cups. Chop the
onion. Heat 1/4 cup teriyaki sauce over med heat. When sauce is hot, toss in onions and lightly sautee for about 1 minute. Add Bok Choy and simply toss to coat- do not cook Bok Choy. Put mixture into serving plate. Heat remaining teriyaki sauce over low heat. After calamari is cooked, drain on papertowel. Add calamari to heated teriyaki mixture and toss to coat.
Coat of teriyaki should be very light- not soggy and dripping. Place calamari onto Bok Choy bedding. Toss a few pepperocinnis on top and serve with lemon wedges and warmed marinara.
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Bite Size Shrimp Quiches

24 cocktail shrimp, cooked, cleaned, deveined
1 sheet frozen puff pastry, thawed (1/2 pkg)
3 eggs
3/4 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 pinch nutmeg
1/8 cup parmesan cheese
1 cup sharp cheddar or swiss, cut 1/2" cubes

Preheat oven to 400 F. Lightly grease 24 two-inch muffin cups. Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12" x 14" rectangle; cut into 24 rounds with 2-1/2" biscuit cutter. Fit pastry rounds in muffin cups.
In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended. Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side. Sprinkle with Parmesan cheese. Bake 10 minutes or until puffed and golden. Serve warm.
Makes 24 quiches.
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Garlic Shrimp and Grits

1 1/2 lbs. Unpeeled, fresh shrimp, cooked
3 cups water
1 cup whipping cream
1/4 cup butter or margarine
1 tsp. Salt
1 cup quick cooking grits, uncooked
1 cup (4 oz.) extra sharp shredded Cheddar cheese
2 garlic cloves, minced

Peel shrimp. Devein if desired. Bring 3 cups water, whipping cream, butter, and salt to a boil in a large saucepan over medium high heat.
Reduce heat to medium,, and whisk in grits. Cook, whisking constantly 7-8 minutes or until mixture is smooth. Stir in shrimp, cheese, and garlic, and cook 1-2 minutes or until thoroughly heated.
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Roast Pork With Herbs And Baby Peas

4 tablespoons olive oil
1 (2 1/2-pound) center-cut pork loin
Generous 1 cup chopped smoked bacon
3 shallots -- halved
4 garlic cloves -- crushed
1/4 cup white wine
8 fresh sage leaves
2 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
6 pearl onions
9 cup frozen baby peas
2 tablespoons sweet butter
3 fresh tarragon sprigs -- chopped
6 fresh basil leaves
Sea salt -- to taste

Heat olive oil in flameproof casserole. Add pork and cook over medium heat, turning occasionally, 8-10 minutes, until golden brown all over.
Lower heat, add bacon, shallots and garlic, and cook, stirring frequently, about 10 minutes, until shallots are softened and lightly
colored. Pour in white wine and add sage leaves, thyme, rosemary, bay leaves and onions. Cover and simmer, basting frequently, for 11/2 hours.
If casserole seems to be drying out, add a little water. Toward the end of cooking time, cook peas in salted boiling water for 5 minutes, then drain. Add butter, tarragon and basil to casserole and stir in peas.
Season to taste with salt and serve.
Makes 6 servings.
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Seafood Bisque

2 cup dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster (1- 1 1/2 lb)
12 shrimp in the shell
24 mussels, well scrubbed
12 sea scallops
4 cup heavy whipping cream
1 cup milk
1 tsp dried thyme
1 Tbsp minced fresh parsley
1/4 tsp dried rosemary
1 cup fresh spinach, chopped
1/2 cup grated carrot
salt
pepper
1/2 tsp fresh lemon juice

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot
and steam for 3 minutes. Remove the scallops with tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.

Karl

[Kebamo]

Crock-Pot Poached Salmon

4 salmon fillets ( could be salmon steaks )
1/2 pint water
1/4 pint white wine
1 tsp salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary
Few springs of fresh oregano or thyme
1 small onion sliced into thin circles
1 Fresh lemon sliced ( garnish )
Fresh parsley ( garnish )

Lightly oil the bottom of the slow cooker and place the salmon evenly on the bottom. Heat remaining ingredients to a near boil. Pour over the salmon in crock pot. Cover and cook low for approximately 3 hours or until salmon is cooked and done. Carefully remove salmon. Garnish with fresh chopped parsley and lemon slices.

Yield: 2 to 4 servings.
==============================================
Walnut Crusted Halibut with Honey Soy Sauce

1 1/2 cups California walnuts, toasted
4 -6 oz Alaskan halibut filets
2 eggs lightly beaten with 1 tablespoon water
1/4 cup flour
1 tablespoon olive oil, light
1/3 cup soy sauce
2 cups clover honey
Pinch of salt and pepper

Pre-heat the oven to 375ºF. Chop the walnuts. Stir a pinch of salt and pepper into the flour and reserve in a shallow dish. Whish together the honey and soy sauce and reserve. Dip the halibut filets in the flour, coating thoroughly and shaking gently to remove any excess. Next dip them in the egg wash, draining off any excess, and immediately roll in the walnuts to coat. Reserve for 5 minutes to allow the coating to set. Arrange on a plate and drizzle with the reserved sauce.
==============================================
Sassy Calamari

1 Pound of squid and tentacles, cleaned, and sliced 1/4"
1 1/2 cup flour
1/4 cup fine cornmeal
Bok Choy
1/4 cup chopped onion (use your favorite)
1/2 cup & 1/4 cup Sweet teriyaki sauce (preferrably homemade)
sliced or whole pepperocinnis
Marinara
Lemon wedges

Heat 1" oil in frying pan to 350 degrees. Combine Flour and cornmeal. Toss small handfuls of sliced squid into flour mixture to coat evenly.
Shake off excess and drop into hot oil for 3-4 minutes. Slice Bok Choy into approx 1/4" slices. You will only need about 2 cups. Chop the
onion. Heat 1/4 cup teriyaki sauce over med heat. When sauce is hot, toss in onions and lightly sautee for about 1 minute. Add Bok Choy and simply toss to coat- do not cook Bok Choy. Put mixture into serving plate. Heat remaining teriyaki sauce over low heat. After calamari is cooked, drain on papertowel. Add calamari to heated teriyaki mixture and toss to coat.
Coat of teriyaki should be very light- not soggy and dripping. Place calamari onto Bok Choy bedding. Toss a few pepperocinnis on top and serve with lemon wedges and warmed marinara.
================================================== ==
Bite Size Shrimp Quiches

24 cocktail shrimp, cooked, cleaned, deveined
1 sheet frozen puff pastry, thawed (1/2 pkg)
3 eggs
3/4 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 pinch nutmeg
1/8 cup parmesan cheese
1 cup sharp cheddar or swiss, cut 1/2" cubes

Preheat oven to 400 F. Lightly grease 24 two-inch muffin cups. Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12" x 14" rectangle; cut into 24 rounds with 2-1/2" biscuit cutter. Fit pastry rounds in muffin cups.
In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended. Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side. Sprinkle with Parmesan cheese. Bake 10 minutes or until puffed and golden. Serve warm.
Makes 24 quiches.
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Garlic Shrimp and Grits

1 1/2 lbs. Unpeeled, fresh shrimp, cooked
3 cups water
1 cup whipping cream
1/4 cup butter or margarine
1 tsp. Salt
1 cup quick cooking grits, uncooked
1 cup (4 oz.) extra sharp shredded Cheddar cheese
2 garlic cloves, minced

Peel shrimp. Devein if desired. Bring 3 cups water, whipping cream, butter, and salt to a boil in a large saucepan over medium high heat.
Reduce heat to medium,, and whisk in grits. Cook, whisking constantly 7-8 minutes or until mixture is smooth. Stir in shrimp, cheese, and garlic, and cook 1-2 minutes or until thoroughly heated.
=================================================
Roast Pork With Herbs And Baby Peas

4 tablespoons olive oil
1 (2 1/2-pound) center-cut pork loin
Generous 1 cup chopped smoked bacon
3 shallots -- halved
4 garlic cloves -- crushed
1/4 cup white wine
8 fresh sage leaves
2 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
6 pearl onions
9 cup frozen baby peas
2 tablespoons sweet butter
3 fresh tarragon sprigs -- chopped
6 fresh basil leaves
Sea salt -- to taste

Heat olive oil in flameproof casserole. Add pork and cook over medium heat, turning occasionally, 8-10 minutes, until golden brown all over.
Lower heat, add bacon, shallots and garlic, and cook, stirring frequently, about 10 minutes, until shallots are softened and lightly
colored. Pour in white wine and add sage leaves, thyme, rosemary, bay leaves and onions. Cover and simmer, basting frequently, for 11/2 hours.
If casserole seems to be drying out, add a little water. Toward the end of cooking time, cook peas in salted boiling water for 5 minutes, then drain. Add butter, tarragon and basil to casserole and stir in peas.
Season to taste with salt and serve.
Makes 6 servings.
==================================================
Seafood Bisque

2 cup dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster (1- 1 1/2 lb)
12 shrimp in the shell
24 mussels, well scrubbed
12 sea scallops
4 cup heavy whipping cream
1 cup milk
1 tsp dried thyme
1 Tbsp minced fresh parsley
1/4 tsp dried rosemary
1 cup fresh spinach, chopped
1/2 cup grated carrot
salt
pepper
1/2 tsp fresh lemon juice

Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot
and steam for 3 minutes. Remove the scallops with tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes.
Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.

Karl