Something a little different for your next dinner party!

1 (8 ounces) package cream cheese, softened
1/3 cup mayonnaise
1 1/2 tablespoons horseradish
2 tablespoons fresh minced onions
1 tablespoon fresh minced parsley
1 teaspoon yellow mustard
1 (4 ounces) can shrimp, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 (12 ounce) jar chili sauce

Read the rest of this entry »

Lobster Prima Vera

Ingredients
2 Maine lobsters cooked
6 cherry tomatoes, halved
6 medium mushrooms, sliced
6 broccoli crowns
1 carrot, sliced
1 clove garlic, minced
4 tablespoons butter
1 T olive oil
2 T white wine (or 1 T lemon juice)
1 cup chicken bouillon
3 T flour
1 cup milk
1 cup light cream
1 t parsley
1 t pepper
4 servings linguine

Read the rest of this entry »

1 lb. fettucini (green if available)
1 oz. (2 tbsp.) butter
Half of a sm. onion
5 oz. smoked Alaskan salmon
7 fl. oz. heavy cream
Black pepper

Preparation
Read the rest of this entry »

Alaskan Salmon and Spinach Soup

2 c. cooked salmon
2 cloves, pressed garlic
1 med. onion, minced
1 tsp. oregano, crumbled
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1 tbsp. butter
1 tbsp. olive oil
1 pkg. (10 oz.) frozen chopped spinach, thawed undrained
1 bottle (8 oz.) clam juice
2 cans (14 1/2 oz.) chicken broth

In a Dutch oven saute’ garlic, onion, oregano, nutmeg, pepper with butter and oil until onion is soft. Add undrained spinach, cook 5 minutes. Pour clam juice into a blender. Spoon in 1/2 sauteed spinach mixture and 1/4 salmon. Whip until pureed. Pour back into Dutch oven. Add chicken broth and the rest of the salmon, chunked. Simmer 5 minutes.

Enjoy!


From Chef Shane on Seafood

Caribbean Shrimp and Black Bean Salad

1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed & drained
1 green pepper, cut into strips
1/2 c. sliced celery
1 med. onion, cut into rings
2/3 c. picante sauce
2 tbsp. chopped cilantro
2 tbsp. vegetable oil
2 tbsp. honey
1 tsp. grated lime peel
2 tbsp. fresh lime juice
Garnish with 1 c. cherry tomato halves & lettuce leaves

Read the rest of this entry »

Crab Fettucini

6 oz. fettucini
4 tbsp. margarine
2 cloves garlic, minced
1 c. milk
1/2 lb. crab, flaked
1/4 c. parmesan cheese
Pepper to taste

Cook fettucini according to package. In skillet, saute garlic in margarine. Add milk, crab and pepper. Heat until bubbling, about 3 minutes. Add parmesan cheese and stir 1 minute. Toss with cooked fettucini.

Serves 4.

Enjoy!


From Chef Shane on Seafood

Neiman Marcus Seafood Salad

2 c. cooked rice, chilled
1/2 c. crabmeat or chopped lobster
1/2 c. slivered ham
1/2 c. celery, finely chopped
2 hard-cooked eggs, finely chopped
1 tbsp. chives, chopped
1/4 c. parsley, chopped
1 tbsp. olive oil
1 tbsp. red wine vinegar
1/2 c. mayonnaise
Salt & pepper to taste

Preparation
Read the rest of this entry »

Alaskan Salmon Patties

2 lg. eggs
2 (7 1/2 oz. each) cans Alaskan red sockeye salmon, drained, flaked
2/3 c. fine dry bread crumbs
1/2 c. finely chopped onion
1/4 c. finely chopped parsley
1 to 2 tbsp. lemon juice
1/4 tsp. salt
Pepper to taste
1 c. corn oil

Preparation
Read the rest of this entry »