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More in Seafood

May 1, 2006

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Food Management

Chilled Salmon Salad with Orange Citrus Onions

YIELD: 12 servings 12 fresh salmon filets (5 oz. each) Salt and pepper, to taste 1 1/2 cups finely chopped red onion 1 1/2 cups dry white wine (or 1/2...More
May 1, 2006

article

Food Management

Senegalese Chicken Yassa

YIELD: 24 servings 9 lbs. boneless, skinless chicken thighs, cut into serving sized pieces 6 medium onions, thinly sliced 3/4 cup fresh lemon juice 11/2...More
May 1, 2006

article

Food Management

Big Bubba's Bayou Gumbo

YIELD: 8 servings 3 Tbsps. bacon grease 2 lbs. Andouille sausage, cut 1/4" thick 16 chicken thighs gumbo seasoning, as needed* 2 large onions, 1/4-inch...More
Feb. 1, 2005

article

Food Management

Salmon Burgers with Cuban Pear Mojo Sauce

YIELD: 12 servings Mojo sauce: 6 tsps. olive or vegetable oil 6 each jalapeo or serrano chiles, seeded and minced 12 cloves garlic, minced 3 cans Bartlett...More
Nov. 1, 2004

article

Food Management

Normandy Park Clam Chowder

YIELD: 10, 12-oz. servings 1 can chopped ocean clams (51 oz.) 1 lb., 12 oz. small red potatoes, scrubbed, peeled, diced 1 qt. heavy cream 1 1/2 cups half...More
Oct. 1, 2004

article

Food Management

Fresh Pummelo Shrimp Cocktail

YIELD: 12 portions 60 each fresh pummelo segments*3 cups fresh-squeezed pummelo juice 3 lbs. jumbo boiled shrimp 3 Tbsps. shallots, chopped 2 Tbsps. fresh...More
Apr. 1, 2004

article

Food Management

Oriental Style Noodles

Yield: 150 servings 20 lbs. rice noodles 2 lbs. shallots, fine dice 3 ozs. garlic, chopped 2 ozs. ginger pure or fresh ginger 40 ozs. sugar 16 ozs. lime...More
Feb. 1, 2004

article

Food Management

Honey Soy Seared Salmon

Yield: 12 servings FOR THE SUSHI RICE: 3 cups short grain white rice 41/2 cups water 3 Tbsps. seasoned rice vinegar FOR THE WASABI BEURRE BLANC: 3 cups...More
Feb. 1, 2004

article

Food Management

Seafood for All Seasons

FOOD FADS COME AND GO, but through them all, fish and seafood maintain a high profile. Think of the various diets-du-jour currently in vogue and those...More
Feb. 1, 2004

article

Food Management

Alaska Cod with Nioise-Style Salad

Alaska Cod with Nioise-Style Salad YIELD: 24 servings 11/2 lbs. haricots vert, trimmed, blanched, shocked 3 lbs. new red potatoes, quartered, blanched,...More
Feb. 1, 2004

article

Food Management

Five-Flavor Shrimp

YIELD: 12 servings FOR THE STEAMED RICE: 3 cups basmati rice 41/2 cups water as needed salt FOR THE CANDIED WALNUTS: 41/2 qts. water 12 ozs. walnut halves...More
Feb. 1, 2004

article

Food Management

Crisp Avocado and Lobster Rolls

YIELD: 24 servings 2 lbs. avocados, finely-diced 2 lbs. lobster meat, coarselychopped (or substitute roughly-chopped scallops) 6 Tbsps. sundried tomatoes...More
Feb. 1, 2004

article

Food Management

Hawaiian Ahi Salad

Hawaiian Ahi Salad YIELD: per serving 6 ozs. salad greens 2 ozs. prepared balsamic/basil vinaigrette 1 each grilled ahi tuna steak, 4 ozs. 1 each grilled...More
Feb. 1, 2004

article

Food Management

Grilled Halibut over Tuscan-Style Bread Salad (Panzanella)

YIELD: 24 servings 3 each Italian baguettes, day old, cut into medium dices 36 each tomatoes, medium dice; juice saved 9 each red bell peppers, medium...More
Feb. 1, 2004

article

Food Management

Grilled Balsamic and Grapefruit-Glazed Salmon

Grilled Balsamic and Grapefruit-Glazed Salmon YIELD: 24 servings 6 cups fresh grapefruit juice 3/4 cup balsamic vinegar 3/4 cup brown sugar 24 each salmon...More
Feb. 1, 2004

article

Food Management

Fajita-Spiced Catfish with Asian Fried Rice and Chili-Cilantro Sauce

YIELD: 24 servings 9 lbs. catfish (cut into 24 six-oz. fillets) 12 ozs. dry potato flakes 1 cup cornstarch 1 cup fajita seasoning mixture 1/2 cup flour...More
Aug. 1, 2003

article

Food Management

Alaska Spot Prawns with Mexican Grilled Vegetables and Pasta

1 lb.(medium large, about 24) Alaska spot prawns, peeled and deveined (last tail segment left intact if desired)...More
Aug. 1, 2003

article

Food Management

Jack's Red Neck Cat with Lime Cilantro Sauce

YIELD: 24 servings 3 cups bread crumbs, dry, plain 1⁄3 cup lemon zest 1⁄4 cup paprika...More
Aug. 1, 2003

article

Food Management

Grilled Rainbow Trout Adobo with Roasted Corn Salsa

YIELD: 12 servings 3 cups dry white wine as needed lime zest (for garnish)...More
Aug. 1, 2003

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Food Management

Pescado a la Vera Cruz

YIELD: 6 servings 2 lbs. pollock 2 Tbsps. capers 1 Tbsp. lemon juice...More
Feb. 1, 2003

article

Food Management

Curried Alaska Pollock with Plum Vinaigrette

YIELD: 4 servings 1 pound Alaska pollock fillets 1 cup rice flour 2 ea. eggs, beaten 1 Tbsp. green onion, sliced 1 /2 tsp. Thai red curry paste 2 cups...More
Feb. 1, 2003

article

Food Management

Grilled Tilapia with Pineapple Salsa

YIELD: 12 servings 12 (5-7 oz.) Tilapia fillets 2 Tbsps. corn oil 2 Tbsps. soy sauce SALSA: 13 /4 cup pineapple tidbits 5 Tbsps. red pepper, diced 5 Tbsps....More
Feb. 1, 2003

article

Food Management

Rainbow Trout Calypso

YIELD: 12 servings 4 cups white onion, julienned 4 cups poblano chile pepper, julienned 3 cups red bell pepper, julienned 12 cloves garlic, minced 1 /2...More
Jun. 1, 2002

article

Food Management

Crab Cake Salad with Beurre Blanc Sauce & Cornbread Croutons

YIELD: 24 servings CRAB CAKES: 2 lbs. Surimi 2 lbs. lump crab meat...More
Jun. 1, 2002

article

Food Management

Kasha and Shrimp Salad

YIELD: 12 servings 2-1⁄4 cups whole kasha 1-1⁄2 cups long-grain rice (not converted) 6 Tbsps. vegetable oil...More

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