Cooking Mamas

Tried and True Family Recipes

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Shrimp Enchiladas

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Shrimp Enchiladas

Sautéed shrimp and veggies rolled in flour tortillas smothered in a rich creamy sauce topped with pepper jack cheese.
Course: Entrée
Cuisine: Mexican
Servings: 8 enchiladas

Ingredients

  • 1/2 c. chopped red bell pepper
  • 1/2 c. chopped green bell pepper
  • 1 c. diced onion divided
  • 1/4 c. plus 2 T. butter divided
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3/4 c. heavy cream
  • 1 T. all-purpose flour
  • 3 c. shredded pepper jack cheese or Monterey jack cheese, divided
  • 1/2 c. sour cream
  • 1-1/2 lbs. jumbo shrimp peeled and deveined
  • 2 c. ripe tomatoes seeded and chopped
  • 8 (9-inch) flour tortillas
  • Fresh chopped cilantro for garnish

Instructions

  • In a medium skillet, sauté red pepper, green pepper, and 1/2 cup onion in 1/4 cup butter until crisp-tender.
  • Add oregano, garlic powder, cayenne pepper, salt and pepper, flour, and heavy cream; stir well. Continue cooking for about 3 minutes or until slightly thickened. Add 1-1/2 cups Pepper Jack cheese; stir until melted. Add sour cream, stir to blend; set aside.
  • In a large skillet, melt 2 tablespoons of butter. Sauté shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp to a cutting board and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce.
  • Spoon about 1/3 cup of shrimp mixture into each tortilla. Sprinkle Pepper Jack cheese on top of the shrimp mixture. Roll up tightly. Arrange seam side down in a 9x13-inch glass baking dish, sprayed with nonstick cooking spray.
  • Spoon remaining cheese sauce over tortillas and sprinkle with remaining Pepper Jack cheese. Bake at 350 degrees for 30 to 35 minutes. Garnish with fresh chopped cilantro.

Shrimp Boil Kebabs

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Shrimp Boil Kebabs

Skewered jumbo shrimp, baby red potatoes, corn on the cob and smoked kielbasa, brushed with melted butter, Old Bay and hot pepper sauce, then grilled to perfection, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1/2 lb. small new or baby red potatoes
  • 2 ears corn cut into 1 1/2-inch rounds
  • 1/2 lb. andouille or kielbasa sausage cut into 1-inch rounds
  • 1/2 lb. (8 total) Jumbo shrimp peeled and deveined
  • 1/4 c. unsalted butter melted
  • 4 tsp. hot pepper sauce (Frank's or Tabasco)
  • 2 tsp. Old Bay seasoning
  • Lemon wedges for serving

Instructions

  • Place the potatoes in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Add 1/2 to 1 teaspoon salt to the water.
  • Bring potatoes to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 12 minutes. Drain and rinse under cold water.
  • Thread alternating 2 potatoes, 2 corn, 2 sausages, and 2 shrimp onto four 8-inch metal skewers.
  • Preheat the grill to medium-high. Lightly oil the grill.
  • In a small bowl, mix together melted butter, hot pepper sauce, and Old Bay Seasoning.
  • Grill kebabs, turning and brushing with butter mixture occasionally, until shrimp are opaque throughout and corn is tender and beginning to char about 8 minutes. Serve with lemon wedges.

Shrimp and Grits

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Shrimp and Grits

Shrimp sautéed in lemon, butter and garlic, served over a bed of creamy parmesan grits.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 3/4 c. instant grits
  • kosher salt
  • freshly ground black pepper
  • 1/4 c. grated Parmesan cheese
  • 3 T. unsalted butter divided
  • 1 1/4 lbs. med. shrimp peeled and deveined, tails intact
  • 2 lg. cloves garlic minced
  • 1 pinch cayenne pepper (optional)
  • Juice of 1/2 lemon plus wedges for serving
  • 2 T. Fresh Parsley roughly chopped

Instructions

  • Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in parmesan cheese and 1 tablespoon butter. Remove from the heat and season with salt and pepper to taste. Cover to keep warm.
  • Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from heat and add 2 tablespoons water, lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper to taste.
  • Divide the grits among 4 shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Sesame Crusted Tuna with Arugula Salad

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Sesame Crusted Tuna with Arugula Salad

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Sesame Crusted Tuna with Arugula Salad

Peppery arugula salad dressed with a soy-ginger vinaigrette topped with sesame crusted tuna!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 (4 oz.) pieces sushi grade tuna
  • 1 T. toasted sesame oil
  • 8 tsp. black and white sesame seeds
  • kosher salt
  • Fresh pepper
  • 4 c. arugula or mixed salad
  • SOY-GINGER VINAIGRETTE :
  • 1 T. ginger minced
  • 1 T. green onion minced
  • 1 T. garlic minced
  • 1/2 c. balsamic vinegar
  • 1/4 c. red wine
  • 1/4 c. soy sauce
  • 1-1/2 T. honey
  • 2 tsp. toasted sesame oil
  • 1 tsp Dijon mustard

Instructions

  • Rub the tuna steaks with sesame oil, and sprinkle with salt and pepper. Dip entire surface of each steak into sesame seeds. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside.
  • Meanwhile, prepare vinaigrette. In a mixing bowl, whisk together all ingredients. Lightly coat salad with vinaigrette. Place on a platter.
  • Slice tuna steaks and place on top of salad. Drizzle remaining vinaigrette over the top.

Lemon Caper Salmon Packet

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Lemon Caper Salmon

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Lemon Caper Salmon Packet

An easy way to cook and enjoy great tasting salmon without the clean-up!!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 (6 oz.) salmon fillets
  • 1/4 c. Extra virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 T. fresh rosemary leaves minced
  • 8 lemon slices (about 2 lemons)
  • 1/4 c, lemon juice (about 1 lemon)
  • 1/2 c. Marsala wine (or white wine)
  • 4 tsp. capers
  • 4 pieces aluminum foil

Instructions

  • Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
  • Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
  • Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers.
  • Wrap up salmon tightly in the foil packets. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Lamb Sliders

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Lamb Sliders

Bite-size lamb burgers with tangy homemade tzatziki sauce, Enjoy!
Course: Entrée
Cuisine: Greek
Servings: 8

Ingredients

TZATZIKI:

  • 1/2 English cucumber peeled, seeded, and grated
  • 1/2 c. plain yogurt
  • 2 tsp. fresh lemon juice
  • 2 tsp. chopped fresh mint
  • 1 sm. clove garlic minced
  • salt and pepper

LAMB BURGERS:

  • 1 1/2 lb. ground lamb
  • 1/2 sm. onion minced
  • 1/4 c. chopped fresh parsley
  • 2 tsp. chopped fresh oregano or 1 tsp. dried
  • salt and pepper
  • 16 slider buns
  • iceberg lettuce for serving
  • 3-4 Roma tomatoes sliced, for serving

Instructions

  • TZATZIKI: In a medium bowl, combine cucumber, yogurt, lemon juice, mint, and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
  • BURGERS: Heat grill or grill pan to high. In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form the mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
  • To serve, warm buns on the grill or directly over a gas burner, turning once. Fill with lettuce, mini burgers, tomato, and tzatziki.

Irish Lamb Stew

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Irish Lamb Stew

Our Irish stew is made with tender chunks of lamb, smoky bacon, potatoes, carrots, and onion, slowly simmered into a rich, comforting, melt in your mouth dish. Add a loaf of our Guinness Brown Bread or Irish Soda Bread for dipping, Enjoy!
Course: Soup
Cuisine: Irish
Servings: 8
Author: Grandma Rena Mae McNutt

Ingredients

  • 1/2 lb. thick sliced smoked bacon diced
  • 6 lb. boneless lamb shoulder cut into 2-inch pieces
  • 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • olive oil for frying
  • 2 cloves garlic peeled and finely chopped
  • 1 lg. yellow onion peeled and finely chopped
  • 2 stalks celery finely chopped
  • 1/2 c. water
  • 4 c. beef stock
  • 2 tsp. granulated sugar
  • 1 lb. carrots peeled and cut into 1-inch pieces
  • 2 lg. yellow onions peeled and quartered
  • 3 lb. Yukon gold potatoes peeled and cut into 1/2-inch pieces
  • 1 tsp. dried thyme leaves
  • 1 bay leaf
  • 1/2 c. dry white wine
  • chopped parsley for garnish

Instructions

  • In a large frying pan sauté the bacon over medium heat. Place cooked bacon on a paper towel, reserve the bacon fat, set frying pan aside.
  • In a large mixing bowl, stir together flour, salt & pepper. Toss lamb pieces in flour mixture, coat evenly.
  • Reheat the frying pan. Working in batches, brown the lamb pieces in reserved bacon fat. If you run out of fat, use a little oil.
  • Transfer the browned meat to an 8-10-quart pot with lid.
  • Add the garlic, 1 finely chopped onion and celery to the pan, sauté until the onion begins to color a bit.
  • Deglaze the frying pan with 1/2 cup of water, add the garlic-onion mixture to the pot, along with the reserved bacon pieces, beef stock, sugar and carrots. Cover and simmer for 1-1/2 hours, or until tender.
  • Add the 2 quartered onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes until the vegetables are tender.
  • Season the stew with salt and pepper before serving. Garnish with chopped parsley.

Grilled Rosemary Lamb Chops

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Grilled Rosemary Lamb Chops

Our herbaceous lamb chops are perfect for a romantic dinner for two OR entertaining family and friends, Enjoy!
Course: Entrée
Cuisine: American
Servings: 2 three chops each

Ingredients

  • 2 lg. cloves garlic pressed
  • 1 tsp. crushed rosemary
  • 1 tsp. thyme leaves
  • 1 pinch cayenne pepper optional
  • 1/2 tsp. coarse sea salt
  • 1/ 4 tsp. black pepper
  • 2 T. extra virgin olive oil
  • 6-8 (1 rack) Frenched lamb chops about 3/4-inch thick

Instructions

  • In a shallow dish or gallon-size Ziploc freezer bag, combine garlic, rosemary, thyme, cayenne pepper (if using) salt, pepper, and olive oil. Add lamb chops to the bag, zip closed, and massage the bag until evenly coated. Refrigerate for 4 hours in the refrigerator.
  • Remove from the refrigerator and allow the chops to come to room temperature, for about 20 minutes.
  • OUTDOORS: Preheat an outdoor grill to medium. Oil the grill grates. Place the chops on the grill and cook for 3 minutes. Using tongs, flip the chops over and cook another 3 minutes for medium-rare or 3 1/2 -4 minutes for medium.
  • INDOORS: Heat a cast iron grill pan over medium-high heat until almost smoking, add the chops, and sear for about 3 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Seafood Lasagna

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Seafood Lasagna

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Seafood Lasagna

Prepare this delicious lasagna the night before and bake the next day.
Course: Entrée
Cuisine: Italian
Servings: 8
Author: Veralene Hillis

Ingredients

  • 1 (8 oz.) pkg. lasagna noodles
  • 1 T. vegetable oil
  • 2 (10 1/2 oz.) cans cream of shrimp soup
  • 2 (7 oz.) cans crab meat or fresh crab meat preferably
  • 2 c. cottage cheese
  • 1 (8 oz.) pkg. cream cheese softened
  • 1 lg. onion chopped
  • 1 lg. egg
  • 2 tsp. fresh basil chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 to 4 med. tomatoes sliced
  • 2 tsp. granulated sugar
  • 1 1/2 c. grated cheddar cheese

Instructions

  • Boil noodles according to directions on package, add 1 tablespoon of oil to the water. Drain and cover with cold water, set aside.
  • Combine cottage cheese, cream cheese, onion, egg, basil, salt, and pepper, set aside.
  • Line the bottom of greased 9 x 13-inch casserole dish with a layer of cooked noodles and half of the cream cheese mixture. Add another layer of noodles and all of the crab and shrimp sauce. Cover with another layer of noodles and the rest of the cream cheese mixture. Arrange sliced tomatoes in a single layer on the top. Sprinkle with sugar. Cover and refrigerate overnight.
  • The next day, preheat oven to 350 degrees. Sprinkle grated cheddar cheese over the top and bake for 1 hour. Let stand 10 minutes before serving.

Pan Fried Smelt

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Pan Fried Smelt

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Pan Fried Smelt

One of my favorite memories is smelting with my family on Camano Island, and my mother in-law fryin 'em up for breakfast!
Course: Entrée
Cuisine: American

Ingredients

  • 2 lbs. whole fresh smelt cleaned and heads removed
  • Salt and pepper to taste
  • 1/2 c. all-purpose flour
  • 1/2 c. Italian bread crumbs
  • 1/2 c. fresh lemon juice
  • 1/2 c. butter divided
  • 2 lemons cut into 8 wedges

Instructions

  • Rinse cleaned smelt under cold running water and pat dry with paper towels. Sprinkle fish cavities with salt and pepper.
  • Combine flour and Italian bread crumbs in a shallow dish.
  • In another shallow dish, pour the lemon juice, dip both sides of the smelt in lemon juice and then coat both sides in the flour mixture.
  • In a large frying pan over medium-high heat, melt 1/3 of the butter. Working in 3 batches, add the smelt and fry for 2 to 3 minutes, turning once, or until fish is lightly browned and flakes readily when prodded with a fork.
  • Remove from pan and drain on paper towels. Place smelt on a platter, garnish with lemon wedges, and serve immediately with tarter sauce if desired.
  • Cook's Note: Dredge fish in Shake 'n Bake instead of flour mixture...Yum!!

Orzo Risotto with Shrimp & Asparagus

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Orzo Risotto with Shrimp & Asparagus

A light and healthy Spring dinner that comes together quickly, count me in!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 16 thin asparagus spears
  • 1 3/4 c. orzo pasta
  • 6 T. unsalted butter room temperature
  • 1 lb. lg. shrimp peeled, deveined, with or without tails
  • Salt and freshly ground pepper
  • 1 c. chicken stock or low-sodium broth
  • 2 T. flat-leaf parsley chopped
  • 1/2 c. grated Parmesan cheese plus more for serving

Instructions

  • Cut the asparagus into 1-inch lengths. Bring a large saucepan of salted water to a boil. Add the asparagus. Cook over high heat until tender about 5 minutes. With a slotted spoon, transfer the asparagus to a large bowl or plate.
  • Add the orzo to the boiling water, cook, stirring occasionally until al dente, about 10 minutes.
  • Meanwhile, in a medium skillet, melt the butter over medium-high heat. Reduce the heat to medium and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side.
  • With a slotted spoon, remove the shrimp to the asparagus bowl. Remove skillet from heat, reserving the brown butter.
  • Drain the orzo, reserving 1/2 cup of the cooking water. Add drained orzo to the brown butter skillet. Set the skillet over high heat and add the chicken stock, scraping up any browned bits stuck to the bottom of the pan.
  • Pour the reserved 1/2 cup cooking water into the orzo, cook over moderate heat, stirring until creamy, about 2 minutes.
  • Return asparagus and shrimp to the skillet; cook until heated through.
  • Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan; season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.

Orange Glazed Salmon Kebabs

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Orange Glazed Salmon Kebabs

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Orange Glazed Salmon Kebabs

Sweet marinated salmon, grilled indoors or outdoors, excellent with our Cilantro Lime Rice and Tzatziki dipping sauce!!
Course: Entrée
Cuisine: Japanese
Servings: 4 kebabs

Ingredients

  • 1 to 1-1/2 lbs. salmon fillet skinned and cut into 1-inch cubes
  • 4 Bamboo skewers soaked in water
  • MARINADE
  • 1/4 c. orange juice concentrate thawed
  • 2 cloves garlic minced
  • 2 T. honey
  • 2 T. tamari or soy sauce
  • 2 tsp. toasted sesame oil

Instructions

  • Mix marinade ingredients in a small saucepan. Warm just enough to melt honey. Pour over salmon pieces in a shallow dish and let marinate 1 hour, turning occasionally.
  • Preheat oven to broil or heat grill.
  • Put 4 chunks of salmon on each skewer. Place in baking dish in oven, or in a grill basket on the barbecue. Broil or grill 3 to 4 minutes; turn skewers and brush more marinade over the salmon. Cook another 3 to 4 minutes. Serve with prepared tzatziki sauce.

Miso-yaki Salmon

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Miso-yaki Salmon

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Miso-yaki Salmon

Salmon marinated in a sweet and salty miso sauce, similar to teriyaki sauce.
Course: Entrée
Cuisine: Japanese
Servings: 4

Ingredients

  • 4 to 6 (1-1/2 lbs.) fresh wild salmon fillets
  • 1 c. mirin
  • 1 c. sake
  • 1/2 c. orange juice
  • 1 c. sugar
  • 1 T. soy sauce
  • 1 1/2 c. white miso paste
  • 2 T. red miso paste
  • 1 T. sesame oil
  • 1 T. fresh chives chopped

Instructions

  • To make the marinade, combine mirin, sake, orange juice and sugar in a sauce pan. Bring to a simmer, stirring constantly until sugar is dissolved. Continue to simmer for 3-5 minutes, until the alcohol burns off.
  • Remove from heat and whisk in soy sauce, white and red miso paste until mixture is creamy. Set aside to cool.
  • When marinade is cooled, pour it into a re-sealable bag with the salmon fillets and seal. Gently massage the marinade into the salmon, coating the fish well. Marinate in the refrigerator overnight.
  • When ready to cook the fish, preheat oven to 350 degrees.
  • Take fillets out of the plastic bag and wipe off the marinade. Pat fish dry.
  • Heat oil in a large oven proof fry pan or skillet over medium-high heat. Sear salmon fillets 2-3 minutes on each side. Remove the pan to the oven and bake until fish is cooked through. Garnish with chives.
  • Cook's Note: Miso paste is available at Asian grocery and health food stores.

Lemon Baked Sole

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Lemon Baked Sole

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Lemon Baked Sole

A quick and easy recipe for baked fillet of sole with seasoned lemon butter.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 sole fillets
  • 2 tsp. butter or margarine melted
  • 2 tsp. lemon juice
  • 2 T. all-purpose flour
  • 2 tsp. fresh parsley leaves chopped
  • 1/8 tsp. black pepper
  • 1/8 tsp. paprika

Instructions

  • Rinse fillets thoroughly in cold water, pat dry with paper towels, and set aside.
  • Combine melted butter and lemon juice in a shallow dish.
  • Combine flour, chopped parsley and pepper in another shallow dish.
  • Dip fillets in butter mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining butter mixture over fish. Sprinkle fillets with paprika.
  • Bake at 375 degrees for 15 to 20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.

Grilled Salmon Burgers with Hoisin & Ginger

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Grilled Salmon Burgers with Hoisin & Ginger

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Grilled Salmon Burgers with Hoisin & Ginger

A delicious and healthy alternative to ordinary hamburgers! This is my FAVORITE burger of all time, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

SALMON PATTIES:

  • 1 lb. boneless skinless salmon fillet cut into 1-inch pieces
  • 1/4 c. fresh cilantro leaves
  • 2 T. hoisin sauce
  • 2 T. mayonnaise
  • 1/4 c. green onions chopped
  • 2 tsp. fresh ginger minced
  • 2 cloves garlic minced
  • 1 sm. jalapeño minced (optional)
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 1/2 tsp. toasted sesame oil

TOASTED BUNS:

  • 4 to 6 hamburger buns for serving
  • melted butter for brushing
  • vegetable oil for the grill

TOPPINGS:

  • lettuce leaves for serving
  • sliced tomatoes for serving
  • sliced red onion for serving

Instructions

  • SALMON PATTIES: Place salmon, cilantro, hoisin sauce, and mayonnaise in a food processor. Pulse until coarsely ground. Transfer the mixture to a medium bowl.
  • Mix in green onions, ginger, garlic, jalapenos, sesame oil, salt, and pepper. Form into patties. Cover and refrigerate for at least 1 hour or up to 4 hours.
  • TOASTED BUNS: When salmon patties are ready, preheat the grill to medium-high. Lightly brush buns with butter and grill until grill marks appear and the buns are toasty. Remove the buns and grease the grill grate with vegetable oil.
  • Grill salmon burgers until fish is cooked through, about 2 minutes per side.
  • TO ASSEMBLE: Transfer the salmon burgers to the toasted buns and top with lettuce, tomato, and onion.

Notes

Copper River Salmon is featured in this photo!

Grilled Salmon

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Grilled Salmon

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Grilled Salmon

Marinating the salmon before grilling, adds wonderful flavor and moisture to the fish. Serve with a Caesar salad and some crusty French bread!
Course: Entrée
Cuisine: American

Ingredients

  • 1 1/2 lbs. salmon fillets
  • 1/3 c. soy sauce
  • 1/3 c. brown sugar
  • 1/3 c. water
  • 1/4 c. vegetable oil
  • lemon pepper to taste (I use Mrs. Dash)

Instructions

  • In a small bowl, whisk together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
  • Place fish in a large re-sealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  • Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Sprinkle with lemon pepper. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Do not over cook!

Fish Tacos with Mango Salsa

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Fish Tacos with Mango Salsa

Beer battered fish tacos with our fresh Mango Salsa!
Course: Entrée
Cuisine: Mexican

Ingredients

  • 12 (1 1/2 oz. ea.) cod fillets or white fish wash and pat dry
  • 1 small head green or red cabbage shredded
  • 4 Lime wedges
  • Tortillas
  • Salsa
  • BEER BATTER :
  • 1 (12 oz.) can beer
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • DRESSING :
  • 1/2 c. mayonnaise
  • 1/2 c. plain yogurt
  • 1 clove garlic minced
  • 4 ripe tomatoes seeded and finely diced
  • 1/2 c. onion finely diced
  • 2 T. Salsa

Instructions

  • DRESSING: In a medium bowl, stir together all ingredients. Refrigerate until ready to use.
  • Heat vegetable oil to 375 degrees.
  • BEER BATTER: Whisk together all ingredients. Dredge fish in prepared batter. Fry a single layer of fish until golden brown. Drain fish on paper towels. Season with salt and pepper.
  • Heat tortilla shells until soft. Pile on shredded cabbage, fried fish, dressing, salsa, and a squeeze of lime, fold and eat.
  • Cook’s Note: Use your favorite salsa or try our Mango Salsa, a tropical blend of fresh ingredients that will turn any dish into an exciting new favorite.

Notes

Recipe for homemade Mango Salsa

Dungeness Crab Boil

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Dungeness Crab Boil

Fresh caught Dungeness crab, baby red potatoes, corn on the cob, and Polska kielbasa boiled over an outdoor cooker! No need for plates, simply serve the crab boil on a newspaper-lined table and let everyone dig in, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 T. kosher salt
  • 1-2 T. cayenne pepper to taste
  • 1 bag Zatarain’s Crab Boil in a bag
  • 5-6 whole fresh Dungeness crabs backs removed and broken in half
  • 2 lbs. baby red potatoes
  • 4 ears corn cleaned, cut into thirds
  • 1 lb. polska kielbasa cut into 1-inch pieces
  • Melted butter for dipping

Instructions

  • Heat 3 quarts of water in a large pot over an outdoor cooker (see note below). Add salt, cayenne pepper, and Zatarain’s crab boil in a bag. Bring water to a rolling boil.
  • Add the crab, potatoes, corn, and kielbasa, cover, and boil vigorously for 20 minutes.
  • Remove the crab, potatoes, corn, and kielbasa to a BIG serving bowl or spread out over a newspaper-covered table.
  • Serve with a side of melted butter and a dash of your favorite seasoning salt for dipping.

Notes

I use a 9-10 quart stainless steel pot.  A good rule of thumb is to fill your pot 1/3 full with water and add the ingredients above.