Seafood Slippery Noodle Sauce

Heat and reduce by 2/3rds:
White Wine 3oz dry
Chicken Stock or Fish Stock 3oz
1 medium Shallot, finely chopped
Bay Leaf 1
Thyme 3 Sprigs of Fresh

Add and reduce by another 1/2:
Heavy Cream 2 Tbls

Strain reduction, keeping liquid, pour strained liquid into saucepan, turn off heat and whisk in:
Butter 4 Tbls Cold diced

Season with Salt, pepper, lemon juice and, if desired, additional thyme
Add to pkg of cooked linguine or fettuccine.
Serve immediately.

Pan Fried Oysters & Tarter Sauce

24 Oysters, shucked

1/2 cup Canola Oil

1/2 cup Butter

1 cup Corn Flour

2 Tablespoons Blackening Spice

1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

Drain liquid from Oysters and dry with paper towels.

In saute pan, heat oil and butter over medium heat until lightly smoking.

In bowl, mix corn flour, blackening spice, salt n pepper. Dredge oysters, one by one, in corn flour mixture to coat completely.

Work in batches, fry oysters until golden, about 1 minute each side.

Transfer to a plate lined with paper towels.

Serve immediately with the Tarter Sauce:

Tarter Sauce

1 cup Mayonnaise

1 Tablespoon Dill Pickle Relish

1 1/2 Tablespoon finely chopped Onion

1 teaspoon Lemon Juice

1/2 Tablespoon Chopped Capers

1/4 teaspoon Celery Salt

Combine all ingredients in small bowl and refrigerate for at least 2 hours before serving.

Serve with Brut Gruet Rose Methode Champenoise (New Mexico)

From Ray's Boathouse

Shrimp Skewers

Marinate for the Shrimp Skewers:

1 cup plain Yogurt

2 T minced fresh Ginger

2 T minced Garlic

1 T Lemon Juice

2 t Curry Powder

1/2 t Paprika

1/2 t Salt

Combine above ingredients in a container to marinate shrimp 15-30 minutes, not more than 1 hour or they'll turn mushy.

24 Large Shrimp, peeled, deveined, tails left on

Thread 2 shrimp onto twelve 5-inch bamboo skewers. Thread 2 shrimp onto skewers, curling them around each other so that the tails are at opposite ends. Marinate in above ingredients.

For the Chutney:

1 cup minced fresh Pineapple

1/2 c Sugar

6 oz. Pineapple Juice

3 T Lime Juice

1 t Chili Garlic Sauce

2 t Cornstarch

2 t Water

Simmer pineapple, sugar, pineapple juice, lime juice, chili garlic sauce for the chutney in a saucepan over med high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thicken; season with salt. Refrigerate until ready to serve.

This is enough for double batch of shrimp.

Coat a grill pan or non stick skillet with non stick spray and preheat over medium heat. Arrange skewers in the pan and saute until shrimp are firm, 2-3 minutes per side. Arrange skewers on a platter, drizzle with lime juice, and sprinkle with mint. Serve with Chutney.

Puget Sound Clam Chowder

1/4 lb diced salt pork
1/4 lb. diced bacon
2 1/2 cups diced raw potatoes
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
1/2 clove chopped garlic
Small Bay Leaf
1/4 tsp. rosemary (crushed)
1/4 tsp basil (crushed)
1 1/2 tsp thyme
3 peppercorns
1 1/2 tsp salt
1 quart chopped clams
1 quart clam liquor and water,
1 tbl Worcestershire Sauce
1 quart rich milk or cream


Brown bacon and pork until crisp. Carefully fry onions until delicately browned. Add vegetables and garlic, cover and simmer for 10 minutes. Add seasonings. Add liquor and water, clams. Cook gently until vegetables are done. Add 1 qt rich milk or cream.


This recipe is from The Light on the Island Tales of a Lighthouse Keeper's family in the San Juan Islands by Helene Glidden

Teriyak Tuna Steaks

1/4 cup soy sauce
3 Tbl brown sugar
3 Tbl olive or canola oil
2 Tbl White wine vinegar or cider vinegar
2 Tbl Sherry or chicken broth
2 Tbl pineapple juice
2 garlic cloves, minced
1 1/2 Tsp ground Ginger or fresh ginger

4 (6oz) tuna steaks

Mix well, remove 1/3 cup to small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable bag; add tuns. Seal bag and refrigerate up to 1 hour.
Coat grill with nonstick spray. Drain and discard marinade. Grill tuna, uncovered over medium heat 5-6 minutes ion each side or until fish flakes easily with a fork, basting frequently with reserved marinade.

Sushi Rolls

3 cups uncooked rice to 2/3 cups solution

Solution:
6 oz rice vinegar
3 oz sake
8 oz sugar
1 oz salt

Cook the rice add the solution to the rice.
Make Sushi Rolls

California Rolls:
Crab
Cucumber
avocado

Shrimp Rolls:
Bay shrimp
cucumber
avocado

Vegetarian Rolls:
cucumber
avocado
Carrot, pare boiled

Tuna Rolls:
Rice
Raw Tuna