Fried Oysters

1 quart fresh oysters, rinsed and drained
1 large egg, lightly beaten
1 1/2 cups saltine crumbs (1 sleeve crackers)
1 cup ketchup
1 tablespoon prepared horseradish
1/8 teaspoon hot sauce (optional)
Canola oil

Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.

Stir together ketchup, horseradish, and, if desired, hot sauce; chill.

Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.

Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.




--Adapted from Southern Living magazine

Crab Ravioli with Red Clam Sauce

Sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (10-ounce) can clams, undrained


Ravioli:
1/2 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped red bell pepper
2 tablespoons panko (Japanese breadcrumbs)
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/2 cup part-skim ricotta
24 round wonton wrappers or gyoza skins


To prepare sauce, heat olive oil in a Dutch oven over medium-high heat. Add garlic, and sauté 1 minute. Add crushed and diced tomatoes, as well a liquid from clams; bring to a boil. Reduce heat, and simmer 30 minutes. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, and black pepper; simmer for 10 minutes. Add clams. Remove from heat, and set aside.


To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl. Add ricotta; stir gently to combine. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape, making sure to press out any air pockets. Repeat procedure with remaining wonton wrappers and crab mixture.

Fill a large Dutch oven with water; bring water to a boil. Add half of ravioli; cook 4 minutes or until done. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Serve ravioli immediately with sauce.





--Adapted from Cooking Light magazine

Seared Scallops with Lemon Orzo

1 cup uncooked orzo (rice-shaped pasta)
1 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper


Stir together pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.

Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.

Serve with pasta mixture.





--Adapted from Cooking Light magazine

Deviled Crab Boules with Beurr Blanc

This appears complicated, but it's actually quite simple.


Boules:
2 (3-ounce) Kaiser rolls

Deviled crab:
1/4 cup finely chopped green onions, divided
1/4 cup dry white wine
2 garlic cloves, minced
2 tablespoons light mayonnaise
1 tablespoon stone-ground mustard
1/8 teaspoon ground red pepper
1/8 teaspoon paprika
1/2 pound lump crabmeat, shell pieces removed


Beurre blanc:
1/3 cup fat-free, less-sodium chicken broth, divided
1/4 cup finely chopped shallots
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 bay leaf
1 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
Julienne-cut green onions (optional)


Preheat oven to 375°.

To prepare boules, hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use. Place bread shells on a baking sheet. Bake at 375° for 5 minutes. Remove from oven; set aside.

To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika. Add 2 tablespoons chopped green onions and crab; toss gently to combine. Spoon crab mixture evenly into bread shells. Bake at 375° for 15 minutes or until thoroughly heated.

To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 3 minutes). Drain through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add butter, stirring until butter melts. Stir in juice and black pepper. Serve beurre blanc immediately over warm boules. Garnish with julienne-cut green onions, if desired.




--Adapted from Cooking Light magazine

Roasted Lobster Tails with Ginger Dipping Sauce

Sauce:
3/4 teaspoon dry mustard
1/2 teaspoon water
3 tablespoons low-sodium soy sauce
1 tablespoon plum sauce
1 tablespoon dry sherry
3/4 teaspoon minced peeled fresh ginger


Lobster:
2 (8-ounce) frozen lobster tails, thawed
Cooking spray
1 teaspoon vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)



Preheat oven to 425°.

To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce, sherry, and ginger; set aside.

To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.

Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.





--Adapted from Cooking Light magazine

Manhattan Clam Chowder

1 tablespoon olive oil
1 teaspoon bottled minced garlic (about 2 cloves)
2 1/2 cups chopped peeled baking potato (about 1 pound)
1 cup water
1 teaspoon dried oregano
1/4 teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1 (8-ounce) bottle clam juice
2 (6 1/2-ounce) cans chopped clams, undrained
2 tablespoons chopped fresh parsley


Heat olive oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add potato and next 5 ingredients (potato through clam juice); bring to a boil. Cover and cook 15 minutes or until potato is tender. Stir in clams; cook 3 minutes. Ladle into soup bowls; sprinkle with parsley.




--Adapted from Cooking Light magazine

Steamed Clams and Tomatoes with Angel Hair Pasta

1 (9-ounce) package fresh angel hair pasta
1 tablespoon olive oil
1 cup chopped tomato
1 tablespoon bottled minced garlic
1/4 teaspoon crushed red pepper
1/3 cup dry white wine
1 (8-ounce) bottle clam juice
2 dozen littleneck clams, scrubbed
1 tablespoon butter
4 teaspoons chopped fresh flat-leaf parsley


1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; sauté 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.




--Adapted from Cooking Light magazine

Linguine with Red Clam Sauce

12 ounces uncooked linguine
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/2 (25.5-ounce) bottle fat-free marinara pasta sauce
2 tablespoons sun-dried or regular tomato paste
1/4 teaspoon crushed red pepper
3 (6 1/2-ounce) cans chopped clams, undrained


Cook pasta according to package directions, omitting salt and fat.

Heat oil in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Stir in marinara sauce, tomato paste, and red pepper; bring to a simmer. Drain clams in a sieve over a bowl, reserving liquid; set clams aside. Stir reserved clam liquid into marinara-sauce mixture. Simmer 10 minutes. Stir in clams, and simmer 3 minutes. Serve pasta with sauce.





--Adapted from Cooking Light magazine

Angel Hair Pasta with Orange and Spinach Clam Sauce

The bread crumbs give this a really great texture. It's a very interesting recipe.


1 pound angel hair or cappellini pasta
4 (6-ounce) cans whole baby clams, drained and liquid reserved
3/4 cup chicken broth
1/4 cup sliced green onion
2 teaspoons finely grated orange zest
1/2 cup seasoned dry bread crumbs
1/2 cup pasta cooking water
1 cup fresh baby spinach (or more, if you really like spinach)


Cook pasta according to package directions.

Combine broth, clam juice, and orange zest in a large skillet over medium-high heat. Bring to a simmer and simmer 5 minutes.

Toast bread crumbs in a small, dry skillet over medium heat.

Drain pasta, adding 1/2 cup of cooking water to clam mixture in skillet. Add chopped clams. Simmer 1 minute. Place pasta in a large serving bowl. Top with spinach. Pour clam mixture over pasta and spinach. Top each plate with toasted bread crumbs. Serve immediately.



--Adapted from Robin Miller

Linguine with White Clam and Broccoli Sauce

6 quarts water
2 1/2 teaspoons salt, divided
3 cups broccoli florets
1 pound uncooked fresh linguine
3 tablespoons extravirgin olive oil, divided
6 garlic cloves, sliced
2 cans chopped clams, undrained
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh flat-leaf parsley




Bring 6 quarts water and 2 teaspoons salt to a boil in stockpot. Add broccoli, and cook 2 minutes or until the broccoli is bright green. Remove broccoli with a slotted spoon (do not drain water from stockpot). Place broccoli in a colander, and rinse with cold water. Drain broccoli; coarsely chop.

Return water to a boil in stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 4-6 minutes or until the pasta is al dente, stirring occasionally.

While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly. Add broccoli and pepper; cook 2 minutes or until broccoli sizzles. Stir in clams and their juices; bring to a boil. Reduce heat, and simmer 2 minutes or until broccoli is tender.

Add pasta to skillet, stirring well to coat. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with 1/2 teaspoon oil. Serve immediately.



--Adapted from Cooking Light magazine

Orange-Sesame Noodles with Grilled Shrimp

1/4 cup fresh orange juice
3 tablespoons soy sauce
3 tablespoons peanut butter
2 tablespoons toasted sesame oil
2 teaspoons freshly grated ginger
2 teaspoons grated orange zest
1/4 teaspoon ground cayenne pepper
10 ounce soba noodles
1 cup snow peas
1 carrot, cut into matchsticks
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon toasted sesame oil


Combine first 7 ingredients in a large bowl.

Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.

Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.

Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.

Arrange pasta on serving plates, and top with shrimp.



--Adapted from Cooking Light magazine

Shrimp Pad Thai

I called this dish Pad Thai because that is what the recipe it came from called it. This bears no relation to a real Pad Thai, but it is tasty in its own right. It'll do for Thai in a pinch.

I made mine with shrimp, but you could do this with anything from tofu to beef to chicken. All in all, it's a pretty good recipe.


8 ounces wide rice stick noodles (Banh Pho)
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper (or Sriracha)
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts


Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated.

Sprinkle with peanuts.



--Adapted from Cooking Light magazine

Chipotle Shrimp

This is one of my new favorite recipes. We served the shrimp as tacos, but it would be just as good over rice. It's got a bit of a kick, so we garnished the tacos with cucumber, avocado, and green onions. They were great. This is a good recipe, and it would work just as well with virtually any other kind of meat - boneless chicken thighs would be perfect.


1 can (15 oz) fire-roasted tomatoes, drained
2 or 3 chipotle chiles en adobo
1 tablespoon chipotle canning sauce
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup white wine
1 teaspoon salt
1 lb. medium-large shrimp, peeled and deveined
1/4 cup cilantro, roughly chopped


Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles, and process till smooth.

In a large skillet, heat the oil over medium heat. Add the garlic, and stir until golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes. Add enough wine to achieve a light tomato sauce consistency. Bring back to a boil. Taste, and season to taste with salt.

Add the shrimp to the pan. Cook, stirring frequently, until the shrimp a cooked through, about 4 minutes.

Garnish with cilantro.



--Adapted from Rick Bayless' excellent cookbook, Mexican Everyday

Linguine with Clam Sauce

We like simple pasta dishes, and this is one of the best we've tried. It has a very clean taste (and the fact it is so easy to prepare is a big plus).




1 (9-ounce) package fresh linguine
4 bacon slices
2 teaspoons bottled minced garlic
1 teaspoon dried basil
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 (6 1/2-ounce) cans minced clams, drained with liquid reserved
1/2 cup frozen green peas

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, place bacon in a large nonstick skillet over medium heat, and cook until crisp. Remove bacon from pan, and crumble. Reserve 1 tablespoon drippings in pan. Add garlic and basil; sauté for 30 seconds. Add bacon, lemon juice, pepper, and clam liquid; cook 3 minutes, stirring occasionally.

Add clams and frozen green peas. Stir to combine; return to boil.

Combine the pasta and clam mixture, and toss well.



--Adapted from Cooking Light magazine

Linguine with Clams and Peas

Leave your knife in the drawer. You won't need it for this recipe. It's fast and easy.


1 (9-ounce) package fresh linguine
2 tablespoons olive oil
1 1/2 teaspoons bottled minced garlic
3 (6 1/2-ounce) cans chopped clams, undrained
1 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon crushed red pepper
1 cup frozen green peas
1/2 cup (2 ounces) preshredded Parmesan cheese
2 tablespoons chopped fresh basil


Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Drain clams, reserving clams and 1/2 cup juice. Add reserved clam juice, broth, wine, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add clams and peas to pan; cook 2 minutes or until thoroughly heated. Add pasta to pan; toss well.

Sprinkle with cheese and basil.



--Adapted from Cooking Light magazine

Risotto Alle Vongole (Risotto with Clams)

l3 (6 oz.) cans chopped clams, drained liquid reserved
7 cups water, divided
3 tablespoons olive oil, divided
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons minced garlic
1 1/2 cups Arborio rice or other short-grain rice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley (optional)


Bring 7 cups water to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Put 2 tablespoons olive oil, parsley, and garlic in a large saucepan; cook over medium-high heat until garlic sizzles. Add the rice, and stir until coated; cook for 5 minutes, stirring constantly. Stir in reserved clam liquid; cook until the liquid is absorbed, stirring constantly. Add water, 1 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper. Add clams; cook 3 minutes or until thoroughly heated. Stir in 1 tablespoon olive oil, and sprinkle with parsley, if desired.

Serve immediately.