Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.love seafood, any good recipes for skate-wings, calamari and geoduck?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(love seafood, any good recipes for skate-wings, calamari and geoduck?),it will help you,my kids.
Answers:
Skate Wings with Green Salsa
3 tbsp plain flour
Salt and freshly ground pepper
4 skate wings
2 tbsp sunflower oil
Salsa
3 garlic cloves
8 anchovy fillets in oil, drained and finely chopped
2 tsp capers, rinsed and drained
4 tbsp olive oil
Juice of 1 large lemon
Handful of parsley, finely chopped
1 bunch watercress, finely chopped
To make the salsa, crush the garlic with a pinch of salt in a pestle and mortar. Add the chopped anchovy fillets and capers. Whisk in the olive oil and lemon juice, then add the parsley. Just before you cook the skate, stir in the watercress and check the seasoning.
Put the flour on a plate and season it. Dust the skate wings in the seasoned flour and brush off any excess. Heat 1 tbsp oil in a frying pan over a medium-high heat. When hot, add two of the skate wings and fry for 4-5 minutes each side until golden brown. Pour over half the salsa and cook for a further minute until the salsa is warmed through. Set aside and keep warm while you repeat with the remaining 2 skate wings.
http://www.waitrose.com/food_drink/recipes/recipesearch/Recipe/0504056-r02.asp
Fried Calamari
Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26987,00.html
Geoduck Clam Chowder
10 oz Fresh clam meat; preferably-Geoduck, cut in 1" pieces
4 tb Unsalted butter
1 1/2 md Onions; diced
4 c Clam juice
2 c Heavy cream
1 lg Carrot; peeled and diced
1 Celery stalk; diced
1 lg Red or white potato; peeled
-and diced
1/4 ts Freshly-ground black pepper
2 ds Tabasco sauce
Juice of 1/2 lemon
=== BEURRE MANIE ===
1/2 tb Unsalted butter; softened
1 tb All-purpose flour
Grind clam meat in a meat grinder through large holes or food processor
until roughly chopped and reserve. Melt butter in a large stockpot over low heat. Cook onions until soft, about 5 minutes. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning. Add clam juice, turn heat to high, and bring to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.
Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately.
This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded
from their Web-Site - http://www.foodtv.com
http://www.completerecipes.com/131586.htm
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.love seafood, any good recipes for skate-wings, calamari and geoduck?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(love seafood, any good recipes for skate-wings, calamari and geoduck?),it will help you,my kids.
Answers:
Skate Wings with Green Salsa
3 tbsp plain flour
Salt and freshly ground pepper
4 skate wings
2 tbsp sunflower oil
Salsa
3 garlic cloves
8 anchovy fillets in oil, drained and finely chopped
2 tsp capers, rinsed and drained
4 tbsp olive oil
Juice of 1 large lemon
Handful of parsley, finely chopped
1 bunch watercress, finely chopped
To make the salsa, crush the garlic with a pinch of salt in a pestle and mortar. Add the chopped anchovy fillets and capers. Whisk in the olive oil and lemon juice, then add the parsley. Just before you cook the skate, stir in the watercress and check the seasoning.
Put the flour on a plate and season it. Dust the skate wings in the seasoned flour and brush off any excess. Heat 1 tbsp oil in a frying pan over a medium-high heat. When hot, add two of the skate wings and fry for 4-5 minutes each side until golden brown. Pour over half the salsa and cook for a further minute until the salsa is warmed through. Set aside and keep warm while you repeat with the remaining 2 skate wings.
http://www.waitrose.com/food_drink/recipes/recipesearch/Recipe/0504056-r02.asp
Fried Calamari
Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26987,00.html
Geoduck Clam Chowder
10 oz Fresh clam meat; preferably-Geoduck, cut in 1" pieces
4 tb Unsalted butter
1 1/2 md Onions; diced
4 c Clam juice
2 c Heavy cream
1 lg Carrot; peeled and diced
1 Celery stalk; diced
1 lg Red or white potato; peeled
-and diced
1/4 ts Freshly-ground black pepper
2 ds Tabasco sauce
Juice of 1/2 lemon
=== BEURRE MANIE ===
1/2 tb Unsalted butter; softened
1 tb All-purpose flour
Grind clam meat in a meat grinder through large holes or food processor
until roughly chopped and reserve. Melt butter in a large stockpot over low heat. Cook onions until soft, about 5 minutes. Add clams and cook an additional 3 minutes, stirring occasionally to avoid browning. Add clam juice, turn heat to high, and bring to a boil. Add cream, return to a boil, then reduce to a simmer. Add carrots, celery, and potato. Cook over medium-low heat, uncovered, until vegetables are tender, about 10 minutes.
Make beurre manie by mixing butter and flour together with your fingers to form a smooth paste. Press onto ends of a whisk and stir into soup until completely and evenly dispersed. Stir in remaining ingredients, taste and adjust seasonings, and serve immediately.
This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded
from their Web-Site - http://www.foodtv.com
http://www.completerecipes.com/131586.htm
correctness,It's Non-profit and only for informational purposes.
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