BC: Dedicated to our Family 2012
FC: Recipes by Suny & Desi | Without A Net
1: Bon Appetit! | From our boat to your belly!
2: Ingredients 1 Fresh Caught Salmon Fillet 2-3 Green Onions 3/4 Container of Stone Ground Mustard Cream Cheese | Directions In a cast iron skillet cook salmon in oven at 350. When done mix in bowl with other ingredients. Serve with wheat thins. | Suny's Delicious Salmon Dip
5: Mahi Flautas | Ingredients Mahi Lemon Pepper Flour Tortillas Vegetable Oil Chipotle Ranch (Sour Cream, Ranch Spice Packet, & Chipotle Peppers) | Directions Heat vegetable oil on high heat in cast iron pan. Cut mahi into thin slices. Then place pieces into the center of a tortilla in a thin line. Sprinkle with lemon pepper and roll into taquito like tubes. Turn heat down to a medium-high and fry. For chipotle ranch blend together the sour cream, ranch seasoning, and chipotle peppers until desired flavor is reached. Enjoy!
6: Ingredients Clams 1/2C Sherry 2 bottles Clam Juice Lemon Juice 4-5 Mushrooms 2-3 Green Onions | Directions In a sauce pan , mix clam juice, lemon juice, and sherry. You may want to taste to make sure there's not too much lemon or wine. Add sliced mushrooms and green onions and bring to a decent heat. Add the clams and simmer until all of the clams are opened and ready to eat. | Steamed Clams
8: Crab Cakes | Ingredients Crab Meat Eggs Flour Panko Crumbs Celery Green Onion Mayonnaise Red Pepper Vegetable Oil | Directions In a cast iron skillet heat the oil on high heat. Mix ingredients together and form into patty. Dip into flour, then egg wash, then bread crumbs and fry. Be sure to turn down the flame to medium.
10: Ingredients Potatoes Butter Creme Fraiche Garlic Salt | Directions Skin potatoes and cut into small pieces so that they can cook faster. Place into large pot and cover with warm water. Bring to a boil, then reduce heat and simmer until potatoes are soft. Drain all of the water out and mash potatoes. Do not mix anything into them until you have gotten all chunks mashed down. Then add 1/2 stick of butter and begin to mix it in. Add creme fraiche until desired consistency is reached. Use garlic salt to taste. (I use a ton of garlic salt and taste it until it's perfect.) | Desi's Garlic Mashed Potatoes
11: Asparagus with Butter & Paprika | Ingredients Asparagus | Ingredients Asparagus Butter Paprika Garlic Salt Pepper | Directions In a cast iron skillet start melting butter. Add asparagus and season with garlic salt and pepper. Saute for a few minutes on high heat. Once asparagus is bright green and still crisp add paprika. Toss until well mixed and serve.
12: Brussel Sprouts with Chilies & Garlic | Ingredients 8-10 Brussel Sprouts 2 Red Chili Pepper 4-5 Cloves Garlic Sea Salt Butter Soy Sauce Fish Sauce | Directions Cut brussel sprouts in halves. Melt butter in a cast iron pan on high heat. Saute brussel sprouts, garlic, chilies, etc. until well browned and bright green. *Only use a dash of fish sauce and a little soy sauce*
14: Brussel Sprouts with Mushrooms | Ingredients Brussel Sprouts Shitake Mushrooms Fish Sauce Soy Sauce Garlic | Eat Your Vegetables! | Directions Peel the leaves of the brussel sprouts apart as if making a salad. Saute in cast iron skillet with mushrooms, garlic, and sauces until done.
15: Romanesco with Pine Nuts | Ingredients 1 Romanesco 1/4C Pine Nuts 2 Shallots 4 Cloves Garlic 1 Tbsp Crushed Red Chilies Olive Oil Lemon Juice | Directions Separate the florets being careful not to brake them. Wash the florets and place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking. Heat a large pan and roast the pine nuts and keep aside. Add the oil and sauté the shallots till soft. Season with salt and the crushed chilies. Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes. Add the pine nuts and remove from the heat. Stir in the lemon juice and mix well. Serve warm.
16: Rosemary Potatoes | Ingredients Red Potatoes Olive Oil Fresh Rosemary Garlic Salt | Directions Heat whole potatoes in microwave using potato setting. (or use oven if you prefer, until soft). In a cast iron skillet heat a small amount of olive oil. Cut the potatoes in halves and toss in pan with rosemary and garlic salt to taste. Fry until golden brown.
18: Barley Risotto | Ingredients 2 Tbsp Olive Oil 1 C Pearl Barley 2 Leeks 1/2 C Sherry 2 C Water Course Salt | Directions In a large saucepan, heat oil over medium. Add barley and leeks, stirring occasionally until they begin to soften (5-7 min). Add wine and cook stirring until evaporated (5 min). Add the water and bring to a boil. Add 1/2 tsp salt and season with pepper to taste. Reduce heat and simmer, stirring occasionally, until liquid absorbed (10 min). Add broth and continue to cook, stirring occasionally until barley is tender and liquid is creamy (10 min). Add asparagus and cook until tender. Add peas. Stir in Parmesan and mint, season with pepper and serve. | Freshly Ground Pepper 2 C Vegetable Broth 1 Bunch Asparagus 10oz Package Frozen Peas 1 1/2 C Parmesan Cheese 1/4 C Mint Leaves
19: Nutty Black Quinoa | Ingredients Black Quinoa Green Onions Chicken Broth Mushrooms Garbonzo Beans Peas Hazelnuts Butter | Directions Steam quinoa in chicken broth with green onions and mushrooms. As it starts to expand add peas. Saute garbonzo beans in olive oil, cumin, and paprika. Add to quinoa when quinoa is close to done. Melt a quarter of a stick of butter with cumin, coriander, allspice, and nutmeg. Saute hazelnuts in butter mix. When the nuts start to brown add enough agave nectar to sweeten and cook until browned. Add the nit mixture to the top of quinoa mixture when ready to eat. | Olive Oil Cumin Coriander Allspice Nutmeg Paprika Salt Agave Nectar
21: Pesto Rolls | Ingredients Pillsbury Crescent Rolls Pesto | Directions Roll out croissant dough into a flat sheet. Paste with pesto sauce, then slice into long thin strips. Roll up and place close together in a square casserole pan. Cook at 350 for 20-30 minutes, or until golden brown.
22: Ingredients 3/4 C Flour 3/4 C Beer 2 Eggs 2 Tbsp Vegetable Oil | Directions For Beer Batter - Separate the egg yolks from the whites (keeping the whites in a bowl set aside for later). For fry batter, mix together flour, beer (any ale or stout, my favorite to use is Jamaica Red from Mad River Brewing Co.), egg yolks & vegetable oil. Refrigerate for 2-24 hours. When ready, beat the whites until stiff but not dry and fold into batter. Dip the fish and fry in vegetable oil. For Cabbage Salsa - Cut the cabbage into small chunks and toss with jalapenos, cilantro, red onion, tomato, lime juice, and vinegar. Add a ton a pepper until it's a bit spicy from it (also great with chips!). For Baja Sauce - Mix together mayo, hot sauce, and a little honey. For Tacos - Run tortillas under watter and wrap in wet towel, then microwave to heat. Place fried fish into tortillas and top with cabbage salsa and baja sauce. | Baja Fish Tacos | 1/2 Head Cabbage 2 Jalapenos 1/2 C Cilantro 1/2 Red Onion 1 Tomato (or so) | Juice of 1-2 Limes 1 C White Vinegar Salt & Pepper Rock Fish | Corn Tortillas Hot Sauce Mayo Honey | Batter requires minimum 2 hour prep time!
24: Suny's Favorite!
25: Fish & Chips | Ingredients 3/4 C Beer 3/4 C Flour 2 Eggs 2 Tbsp Vegetable Oil Halibut or Rock Fish Potatoes | Directions Separate egg whites and set aside for later. Combine egg yolks and other batter ingredients and refrigerate for 2-24 hours. When ready mix egg whites until stiff but not dry, and fold into batter mix. Fry battered fish and potatoes in oil and serve with tartar sauce. | HELPFUL HINT | For this recipe I like to use Guinness (only from a can) for halibut and Jamaica Red Ale if I use rock fish | Batter needs at least 2 hour prep time!
26: Blackened Rock Fish | Ingredients Butter Rock Fish Blackened Seasoning Olive Oil | Directions Rub fish in olive oil and cover with blackened seasoning. Melt butter in a cast iron skillet and fry fish until nice and blackened.
28: Desi's Favorite!
29: Macadamia Nut Crusted Halibut | Ingredients Halibut Macadamia Nuts Flour Egg Butter Lemon Pepper Honey | Directions Finely chop the macadamia nuts and spread out on a plate. Beat together egg wash in a bowl and place in line with nuts. Prepare a plate with flour for coating the fish. Dip fish in flour, then egg, then nuts. Sprinkle with lemon pepper and top with melted butter. Cook in oven at 375 for 10-15 minutes (or until fish begins to sweat). Glaze with honey, then cook an additional 5 minutes (or until nut are golden brown).
30: Peppered Yellow Tail | Ingredients Olive Oil Yellow Tail Hoison Soy Vay Island Sauce Soy Vay Red Bell Peppers Red Onion Green Onion Dried Red Pepper Blackened Seasoning | Directions Set fish in a dish and cover with Soy Vay sauces. Refrigerate for at least an hour. Sear the fish in a cast iron pan with olive oil, rock salt, and pepper. (use blackened seasoning on fillet cut, or try without). Garnish with fresh veggies listed and flowers if desired. | Fish Needs to Marinate for at Least an Hour!
33: Ingredients Tuna Island Sauce Soy Vay Hoison Soy Vay | Directions Stab loin and soak tuna in island sauce and hoison soy vay for an hour or so. Barbeque for 15-20 minutes and enjoy! | Bbq Tuna
34: Needs to Marinate Overnight!
35: Ingredients Tuna Bacon Island Sauce Soy Vay Liquid Smoke Minced Garlic Worcestershire | Directions Stab loin with knife and soak with Island Soy Vay. Dripple with liquid smoke, worcestershire, minced garlic, and seasonings to your liking. Marinate overnight. Wrap with bacon and hold together with toothpicks. (you can cook the bacon slightly before wrapping if you want) Smoke with apple wood chips for an hour. | Bacon Wrapped Smoked Tuna
36: Ingredients Dungeness Crabs Sea Salt | Directions Heat a large pot of water until boiling. Add sea salt. Cook crabs for 10-15 minutes. | Boiled Dungeness Crab