Crab Stuffed Salmon with Lobster Sauce

By Richard Massey

I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.

Serves 6

6 cuts Salmon (5-6oz fillet cut)

Crab stuffing

Lobster sauce

Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly.

Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top.

Crab Stuffing

• 4 oz. Dungeness crab
• 3 Tbsp Butter
• ¼ c. Onion
• ¼ c. Bell pepper
• 1 ea. Egg
• 1 tsp. Dijon mustard
• dash Worcestershire
• pinch Pepper
• pinch Salt
• ½ c. Bread crumbs

Sauté peppers and onions over medium high heat in the butter until tender. Then cool

Whip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and sauté vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon.

Lobster Sauce

• 2 Tbsp. Butter
• 1/3 c. Onion, yellow - minced
• 1/2 c. Clam juice
• 2 tsp. Lobster base (you can find this in gourmet or specialty stores in the soup section)
• 3 c. Heavy cream
• 1/4 tsp. White pepper

Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency.

About The Author

Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at [http://www.csrecipes.com]

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Rotisserie Chicken Pasta Salad With Red Apple and Fresh Watercress

By Tom Lingle

Slow roasted chicken is combined with red delicious apple and fresh watercress. The chicken salad mixture is paired with Cappellini pasta and tossed with an apple and honey mustard vinaigrette. The dish is similar in style to a Waldorf salad. Pasta salad is summer salad, but this recipe is perfect year round. The chicken pasta salad is a perfect starter, side dish or entree. A pretty salad, it can be elegantly served on individual leaf lettuce.

Rotisserie chicken has become a very popular item in grocery stores and specialty food stores. The chicken is slow cooked over low heat until it is tender and juicy. Individually packaged, the roasted birds can be purchased warm from the oven, or chilled for heating up later. Pre-cooked chicken is a real time saver. An oven or barbecue roasted whole chicken is a perfect substitute, as is your favorite type of red or green apple.

Rotisserie Chicken Pasta Salad with Red Apple and Fresh Watercress

Ingredients:

1 Rotisserie Chicken

1 Red Delicious Apple, peeled if desired, and diced

1 bunch Fresh Watercress

8 ounces Cappellini Pasta, broken into thirds

Dressing:

1/3 cup Apple Cider Vinegar

2 tablespoons Fresh Honey

1 tablespoon Honey Dijon Mustard

1 teaspoon chopped Fresh Thyme

1/8 teaspoon Coarse Salt

1/8 teaspoon Fresh Ground Black Pepper

2/3 cup Extra Virgin Olive Oil

Garnish:

3/4 cup Glazed Sesame Walnuts

Preparation:

Dressing:

1. Add apple cider vinegar, fresh honey, honey Dijon mustard, chopped fresh thyme, coarse salt and fresh ground black pepper to small mixing bowl.

2. Gradually whisk in extra virgin olive oil. Set aside.

Pasta Salad:

1. Shred the rotisserie chicken into a large serving bowl.

2. Add the diced red apple and fresh watercress. Toss to combine.

3. Cook pasta al dente. Drain pasta into colander, rinse with cold water.

4. Add pasta to chicken mixture.

5. Add glazed sesame walnuts to pasta salad.

6. Toss salad with dressing.

The best, taste tested pasta salad recipes in the world are available at http://www.GourmetPastaSalad.com. Select from dozens of the best recipes for pasta salad, and create something new and delicious in the comfort of your own kitchen.

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Fennel Broccoli and Sausage Pasta Recipe

By Leah Quinn

Fun loving pasta eaters, rejoice! The fennel, garlic and broccoli go very well with sliced sauteed sausage and freshly grated parmesan cheese along with the crumbled goat cheese - ciao bella! Quick and easy meal to help sneak in some veggies to unsuspecting teenagers and hubbys everywhere!

Ingredients:

• 2 or 3 each hot and sweet sausage links, semi-frozen
• 2 small crowns of fresh broccoli
• 3-6 cloves of fresh garlic
• 1/2 cup crumbled goat cheese
• 1 or 2 bulbs fennel with their fawns
• Olive Oil
• Large pot of boiling water for pasta - try rotitini or penne
• One large deep skillet, enough that when after cooking sausages and veggies, you can also throw pasta in.
• 1/2 cup freshly grated parmesan
• A couple shakes of dried red pepper flakes
• Freshly cracked pepper
• Salt

Directions:

1. Put pot on to boil for pasta
2. Take out sausage from freezer, and slice links into 1/3 inch slices
3. Put skillet onto stove, add small drizzle of olive oil and put sliced sausages in.
4. Add red chili flakes and fresh cracked pepper - the heat from the skillet opens up their flavors.
5. While the sausage cooks, mince up garlic and set aside.
6. Rinse and break apart broccoli into small bite size pieces and set aside.
7. Cut off frawns from fennel, and with the remaining bulb, slice thin and break apart to resemble onion slices. Set aside frawns for now.
8. Once water has started to boil, add good amount of salt to water and a bit of olive oil.
9. To cooking sausage slices, add sliced fennel and broccoli to skillet.
10. Continue cooking broccoli, sausages and fennel allowing the fennel to caramelize along with sliced sausages.
11. Mince up two tablespoons fawns from the fennel and grate up your cheese.
12. Drain pasta when just al dente, but try and reserve up to 1 cup of pasta water.
13. Add drained cooked pasta to deep skillet and add freshly minced garlic to the mix.
14. Add 1/2 of the cheese and up to 1/2 cup pasta water and stir till all are combined. Continue cooking for one to 4 minutes. Add crumbled goat cheese.
15. Serve up on plates, sprinkle a little of the minced fennel frawns and extra grated cheese. Ciao Bella! Mangia Mangia pronto!

This is one of those great tasting easy dishes, and the goat cheese once is melts creates a similar feel in your mouth to alfredo sauce but without a lot of the naughty added fat.

Leah Quinn, a multi-media artist and writer whose work specializes on food, health, feng shui, and self-improvement. http://leahquinn.com

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Grilled Flounder Tacos With Poblano Avocado Salsa

By Cecilia Miranda

Flounder is among one of the most popular saltwater fish in North America. It is very low in fat and calories and high in vitamin B12, vitaminB6, phosphorus, and selenium. Special care should be taken in cooking flounder because of its delicate flesh. It can be cooked either whole or as fillets and lends itself perfectly to most cooking methods:poaching, steaming, broiling, and baking. The following recipe is perfect for a quick, light summer lunch.

Yield:6 Servings

Ingredients:

1 1/2 lbs. flounder fillets

2 garlic cloves, minced, divided

1/2 tsp. salt, divided

1/2 tsp. fresh ground pepper, divided

1/3 c fresh lime juice, divided

For the Avocado Poblano Salsa

2 poblano peppers, seeded, cut in half, seared over an open flame

1 pint cherry or grape tomatoes, quartered

1 large ripe Hass avocado, seed removed, cut into pieces

1/4 c fresh cilantro, chopped

12 corn or flour tortillas

1. Rinse the fish and pat dry. Rub fillets allover with half the garlic. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Drizzle flounder fillets with 2 Tbsp. of the lime juice.

2. To make the poblano salsa, in a medium bowl, combine the peppers, tomatoes, avocado, cilantro, remaining lime juice, remaining garlic, and salt and pepper and mix thoroughly.

3. For the fish, coat an electric grill rack with non-stick spray and grill the fish for about 4-6 minutes on each side or until fish begins to flake easily.

4. Remove fish from grill and serve immediately in warmed tortillas topped with poblano salsa.

Per Serving: 322 calories, 33g carbohydrates, 32g protein, 8g fat, 6g fiber, 77mg cholesterol, 405mg sodium.

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Grilled Mediterranean-Style Pizza With Sausage, Tomato, and Feta Cheese

By Tom Lingle

Grilling gives pizza that smoky flavor common with pizza baked in brick or wood fired ovens. There mild and hot varieties of Italian sausage, as well as those that are sweeter in flavor. Choose the variety that suits you and your diners’ tastes. The direct grill method is called for in this recipe for both the Italian sausage and the pizza. Direct grilling means to grill directly over the heat source, whether gas, charcoal or wood, as opposed the indirect method where the food is place on an area of the grill rack not directly over the heat.

You could certainly use a homemade pizza dough recipe for this recipe. Once the dough has risen and been shaped into pizza rounds, place the individual rounds directly over the heat for up to 3 minutes, allowing the bottom of the dough to firm and crisp. Remove the rounds from the heat, and flip so the side that has been grilled is facing up. Brush the top with olive oil, and proceed with topping the pizza. Return to the grill for 3-5 minutes, until ingredients are heated through and dough has firmed and crisped on the bottom.

Cooks Notes: If you are using a meat thermometer look for an internal temperature that reaches 165 degrees F.

Grilled Mediterranean-Style Pizza with Sausage, Tomato, and Feta Cheese

Ingredients:

1 (16 ounces) package Italian Sausage

1 (14 ounce) Pre-Baked Pizza Crust

2 tablespoons Garlic Flavored Extra Virgin Olive Oil

2/3 cup Pizza Sauce

1 cup shredded Italian Cheese Blend

1/2 cup crumbled Feta Cheese

1 Vine-Ripened Tomato, sliced very thin

1-1/2 teaspoons Dried Oregano

1 cup Fresh Basil, chopped

Preparations:

1. Preheat gas or charcoal grill to medium high heat.

2. Place Italian sausages on an oiled grill rack set 4 to 5 inches over the heat.

3. Grill, using the direct grill method, turning individual sausages occasionally with tongs.

4. Continue cooking the sausages until well browned and cooked through, about 7 to 9 minutes.

5. Cool slightly and cut into 1/4 to 1/2-inch thick slices.

6. Brush both sides of the ready-made pizza crust with olive oil.

7. Gently place the ready-made crust, top-side down on grill rack.

8. Grill for 2 to 3 minutes over direct heat until crust is warm. Flip crust.

9. Quickly spread pizza sauce on over topside of pizza crust.

10. Arrange sliced sausage and tomato slices on top of crust. Sprinkle with crumbled with Italian Blend and Feta cheeses, and dried oregano.

11. Grill over direct medium-high heat. Close or cover grill with lid.

12. Grill 5 to 10 minutes or until toppings are warm and cheese has melted.

13. Remove from grill and garnish with fresh basil.

Head over to http://www.PizzaRecipes.com and try one of our delicious authentic pizza recipes, or choose a contemporary or international pizza recipe from our constantly growing selection of the best pizzas that can be made at home.

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