The Underwater Gourmet: The Great Seafood Book : Best Seafood Recipes from Florida's Best Restaurants |
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Page 36
... clarified butter * for sautéing slices of tomato per serving small avocado per serving , cut in 1/4 " thick slices bearnaise sauce melted butter additional lemon juice fresh parsley , chopped 1. Preheat oven to 450 ° F . 2. Season the ...
... clarified butter * for sautéing slices of tomato per serving small avocado per serving , cut in 1/4 " thick slices bearnaise sauce melted butter additional lemon juice fresh parsley , chopped 1. Preheat oven to 450 ° F . 2. Season the ...
Page 73
... melted butter or margarine or Parkay Liquid Margarine Lawry's Seasoned Garlic Salt 1. Shell and devein the shrimp and arrange on an aluminum platter . 2. Cover with melted butter or margarine and sprinkle with seasoned garlic salt . 3 ...
... melted butter or margarine or Parkay Liquid Margarine Lawry's Seasoned Garlic Salt 1. Shell and devein the shrimp and arrange on an aluminum platter . 2. Cover with melted butter or margarine and sprinkle with seasoned garlic salt . 3 ...
Page 129
... melted butter 1. Combine flour , salt , eggs and milk . Blend until smooth . 2. Add melted butter and blend . Let stand several hours . Heat a 5 " skillet . Using about 2 tablespoons crêpe batter for crêpe , spread evenly by tilting pan ...
... melted butter 1. Combine flour , salt , eggs and milk . Blend until smooth . 2. Add melted butter and blend . Let stand several hours . Heat a 5 " skillet . Using about 2 tablespoons crêpe batter for crêpe , spread evenly by tilting pan ...
Contents
Notes from the Test Kitchen | 2 |
Fresh Water Fin Fish | 60 |
Shrimp | 68 |
Copyright | |
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The Underwater Gourmet: The Great Seafood Book Joyce Lafray Young,Laura DeSalvo No preview available - 1986 |
Common terms and phrases
1/2 teaspoon 1½ cups 15 minutes Cooking 20 minutes appetizer Bake bay leaves BEACH black pepper Blend boil bowl celery chilling chopped parsley clams clarified butter cloves garlic conch crab meat crêpe cup heavy cream cup olive oil Deep fry deveined diced dish fillets flavor Florida flour fresh frying garnish glossary Serves Gourmet green pepper grouper heat heavy cream hollandaise sauce ingredients julienne lemon juice lobster mayonnaise medium melted butter milk minced mixture mushrooms mussels mustard olive oil onion oysters paprika parsley peeled pepper to taste PETERSBURG Place Preheat oven Preparation recipe refrigerator Remove Restaurant rice salmon salt and pepper sauté scallions scallops seafood Season shallots shells sherry shrimp shucked simmer skillet sliced snapper spinach Sprinkle squid stir stuffing sushi Tabasco sauce tablespoons tablespoons butter tablespoons chopped teaspoon teaspoon salt tomatoes trout vegetables whisk white pepper Worcestershire sauce