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Old 10-27-2006, 09:07 PM   #1
Sassy
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Default Seafood...

Spicy Baked Shrimp
Submitted By: Sassy

4 Servings...

1/2 c. olive oil
2 T. cajun or creole seasoning
2 T. fresh lemon juice
2 T. fresh chopped parsley
1 lb. uncooked large shrimp, shelled and deveined
1 T. honey
1 T. soy sauce
Pinch of cayenne pepper

Combine all ingredients except shrimp in 9 X 13 baking pan. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450 degrees. Bake 10 minutes or until shrimp are cooked through...stirring occasionally. Garnish with lemon.
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Old 10-27-2006, 09:07 PM   #2
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Grilled Salmon
Submitted By: Sassy

Salmon
Grey Poupon Mustard
2 T. Butter
1/2 C. Rum
1 C. Brown Sugar

Place Salmon (whole) and skin side down on greased foil. Brush with Grey Poupon Mustard. Let stand 1 hour. Make sauce and baste often while grilling. Grill 5 minutes per lb.
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Old 10-27-2006, 09:17 PM   #3
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Seafood Marinade For Grill
Submitted By: Sassy

Ingredients:
fish -- salmon,
swordfish -- shark or
kabobs made of shrimp
OR scallops or
mixture with above
juice 3 lemons
1/4 cup olive oil
2 tablespoon Dijon mustard
1/4 cup fresh snipped dill
1/4 teaspoon salt
fresh ground pepper -- (to
taste)
1 clove garlic -- minced
(optional)

Instructions:
Mix all ingredients well. Marinade fish 2 hours in refrigerator. Place fish on hot grill 8 to 14 minutes per side depending on thickness. Baste with marinade.
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Old 10-27-2006, 09:20 PM   #4
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Shrimp On The Grill
Submitted By: Sassy

Ingredients:
1/4 cup tarragon vinegar
1 minced shallots -- up to 2
1 clove minced Garlic -- up to 2
2 tablespoon Dijon mustard -- up to 3
juice from 1-2 lemons
salt and fresh cracked pepper to taste
optional: Texas Pete or Tabasco Sauce

Instructions:
Put all ingredients in blender and whiz until smooth. In a large measuring cup, combine 1/2 cup each vegetable oil and virgin olive oil. With the blender running SLOWLY pour in the mixed 1 cup of oil. The object is to incorporate the oil into a creamy emulsion. You may need to stop and burp the air/pooled oil from the blender. Peel and clean 1 pound of shrimp and place in a ceramic bowl. Pour marinade over shrimp. Add some chopped fresh parsley, about 1 cup. For dried parsley use 1/4 cup. Marinate overnight in refrigerator, or 1-2 hours on counter. Cover with plastic wrap. When ready to grill, thread onto Bamboo skewers that have been soaked. Grill 3-4 minutes per side, depending on size of shrimp.

Grilled Bacon-Wrapped Stuffed Shrimp
Submitted By: Sassy

1 lb. jumbo shrimp (26 to 30 per lb), peeled and deveined
1 lb. sliced bacon strips, cut in half
2 large jalapeno peppers, cut in thin strips
skewers or toothpick
Mozzarella or Monterey Jack cheese, cut in thin sticks
juice of one small lime

Lay bacon slices between two paper towels and place on a microwave safe dish. Microwave on High for five minutes or until half cooked (time may vary according to microwave wattage).

Butterfly the peeled and deveined shrimp and toss with lime juice. Place strips of jalapeno and sticks of cheese across each shrimp and roll from tail end.

Wrap shrimp roll with one-half strip of bacon; secure with skewers.

Grill over medium coals or mesquite until shrimp turns pink and bacon is done, about 2 to 4 minutes per side.
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Old 10-27-2006, 09:36 PM   #5
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Steamed Alaskan King Crab Legs
Submitted By: TailgateNut

Several pounds of Legs
Stick of salted butter per ea two pounds of legs
cup of sweet white wine per ea two pounds of legs


Wrap those suckers in heavy foil, place on grill over medium heat!
Put the butter and wine in a small foil pan and heat until melted.

Break 'em open and drown them in the wine sauce and enjoy!
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Old 01-31-2007, 05:32 PM   #6
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Not really tailgate food but man I've been killing some sushi grade tuna lately. Forget the rice and all the fancy stuff.

Get a nice chunk of sushi grade tuna
Cut into small pieces
Hit it with lime, sea salt, touch of wasabi, ginger

Wash down with an ice cold beer

Doesn't hurt to have a half dozen premium oysters laying around either. Lately my shop has been shipping in Malpecs. I like to marinate them in a ponzu sauce for about 10 minutes. Sprinkle with sea salt/lime/touch of chives and pop em down the hatch.

I dig steaks and such but you just can't beat the right grade/fresh/raw seafood.

Anyone else out there into the raw slimy stuff?

Last edited by Meck77; 03-08-2007 at 08:37 PM..
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Old 01-31-2007, 06:45 PM   #7
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Meck...here's a great Ahi Poke (not quite the traditional hawaiian way) recipe.

Sashimi grade Ahi tune cut in 1/4 inch cubes (half pound or so)
Soy sauce
siracha (spicy red pepper sauce)

chopped scallions (green onions)
one avocado, cut into 1/4 cubes
Sesame Oil
Sea Salt

Cut the Tuna (be delicate with the fish, dont want to handle it too much) scallions and avocado in like sizes. Add into a large bowl.
Add in soy sauce, sriracha and sesame oil to taste and to lightly coat the solid ingredients
sprinkle a little sea salt in

I usually use a water cracker or rice cracker and put the Poke on top.
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Old 01-31-2007, 07:04 PM   #8
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Right on MP. I definetly dig the siracha! That stuff rules.
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Old 01-31-2007, 07:56 PM   #9
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I eat just about anything Seafood and love sushi and raw product. I own a wholesale seafood company that supplies restaurants, Sushi bars and Grocery stores on the Central Coast of California. I've got a ton of Recipes that are from our Restaurant Customers, we use in the local grocery chains as promotional material and such I'll post them from work tomorrow.

Meck do you like BBQ'd Oysters's as well as Raw. They're awesome for tialgating. You use a large Pacific Oyster such as a Fanny Bay, Malaspina, Chef Creek Etc, and put them cup side (the round part of the shell) down on the grill, wait till the just open and cover them with a little butter, garlic and white wine. They're easy and great...


Quote:
Originally Posted by Meck77 View Post
Not really tailgate food but man I've been killing some sushi grade tuna lately. Forget the rice and all the fancy stuff.

Get a nice chunk of sushi grade tuna
Cut into small pieces
Hit it with lime, sea salt, touch of wasabi, ginger

Wash down with an ice cold beer

Doesn't hurt to have a half dozen premium oysters laying around either. Lately my shop has been shipping in Malpecs. I like to marinate them in a ponzu sauce for about 10 minutes. Sprinkle with sea salt/lime/touch of chives and pop em down the hatch.

I dig steaks and such but you just can't beat the right grade/fresh/raw seafood.

Anyone else out there into the raw slimy stuff?
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Old 01-31-2007, 08:14 PM   #10
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Quote:
Originally Posted by zdoor View Post

Meck do you like BBQ'd Oysters's as well as Raw. They're awesome for tialgating. You use a large Pacific Oyster such as a Fanny Bay, Malaspina, Chef Creek Etc, and put them cup side (the round part of the shell) down on the grill, wait till the just open and cover them with a little butter, garlic and white wine. They're easy and great...
Hmm never BBQ an oyster before but what the heck I'll give it a try.

You know I've searched far and wide to try and find a decent website where I could order some oysters from but I can't seem to find any that are good deals when you add it the shipping.

Could you recommend any decent websites for the average joe like myself who eats alot of seafood?

I have one good butcher/seafood shop in my new hometown but I'm somewhat limited on my oyster selection at times.
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Old 01-31-2007, 08:28 PM   #11
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It's hard to find anywhere reasonable. Shipping is brutal from just about everywhere. We have a website at www.ccseafood.com we are redoing right now. It's kind of old and outdated but should be much better in a couple months. It's not really geared for retail though. I can ship you just about any type of Seafood item you can think of and it would be wholesale but the shipping is still ridiculous and we don't mark it up.

Oh and I totally forgot there is some Recipes on our website also...
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Old 01-31-2007, 08:31 PM   #12
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Quote:
Originally Posted by zdoor View Post
It's hard to find anywhere reasonable. Shipping is brutal from just about everywhere. We have a website at www.ccseafood.com we are redoing right now. It's kind of old and outdated but should be much better in a couple months. It's not really geared for retail though. I can ship you just about any type of Seafood item you can think of and it would be wholesale but the shipping is still ridiculous and we don't mark it up.

Oh and I totally forgot there is some Recipes on our website also...
So I assume you can get all the great Hawaiian fish when they are in season..like Ono, Opakapaka, butterfish, etc? Yum.

*edit...looks like you have those and many more on your site.

Last edited by Master___Pain; 01-31-2007 at 08:33 PM..
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Old 01-31-2007, 08:36 PM   #13
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Quote:
Originally Posted by Master___Pain View Post
So I assume you can get all the great Hawaiian fish when they are in season..like Ono, Opakapaka, butterfish, etc? Yum.
Yes, Ono and Opaka I have pretty regularly as it is available out of several different spots like Fiji and Tonga as well as Hawaii and several others. Butterfish I don't usually bring in as we have a local fish which is similar called Blackcod and I handle that for most of the sushi bars.
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Old 01-31-2007, 08:43 PM   #14
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Can't handle seafood/sushi...although, I do like Salmon and meck grill's a mean crab! !

Oh yeah...Hogan got me to try crab cakes in Diego at Anthony's...I can handle that!
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Old 01-31-2007, 08:49 PM   #15
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Quote:
Originally Posted by Sassy View Post
Can't handle seafood/sushi...although, I do like Salmon and meck grill's a mean crab! !

Oh yeah...Hogan got me to try crab cakes in Diego at Anthony's...I can handle that!
Sushi is not for everyone. But, we've gone out with a lot of different people who hadn't tried and thought they didn't like Sushi and changed their mind quickly. Usually if you go with someone who knows wht to order for a newb you can "break in gently" and you might find you really like it. I eat a lot of it and there are still some things I don't like...But many of the things I eat regularly now I didn't think I liked when I first tried them.
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Old 01-31-2007, 08:59 PM   #16
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Thanks for the link Zdoor. I added it to my favorites for future reference.

Let me ask you this. Oysters in a jar. I haven't had the guts to go down that road. Just doesn't seem right.

Do they taste as good? Are those meant to be cooked and not eaten raw?
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Old 01-31-2007, 09:40 PM   #17
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Quote:
Originally Posted by Meck77 View Post
Thanks for the link Zdoor. I added it to my favorites for future reference.

Let me ask you this. Oysters in a jar. I haven't had the guts to go down that road. Just doesn't seem right.

Do they taste as good? Are those meant to be cooked and not eaten raw?
Most often they are cooked. You could eat them raw but they are nowhere near as good as fresh shucked Oysters. We sell alot of jars to retailers, but when I bring home Oysters I always bring live and shuck them here....
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Old 02-01-2007, 05:27 PM   #18
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Heres a few
Attached Images
File Type: pdf 4x6.albacore.front1.pdf (106.9 KB, 130 views)
File Type: pdf 4x6.albacore.back2.pdf (77.0 KB, 96 views)
File Type: pdf 4x6.dungeness.back4.pdf (109.9 KB, 104 views)
File Type: pdf 4x6.dungeness.front3.pdf (103.4 KB, 162 views)
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Old 02-01-2007, 05:29 PM   #19
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More
Attached Images
File Type: pdf 4x6.lobster.back6.pdf (112.2 KB, 105 views)
File Type: pdf 4x6.lobster.front5.pdf (123.1 KB, 101 views)
File Type: pdf 4x6.salmon.back8.pdf (80.0 KB, 99 views)
File Type: pdf 4x6.salmon.front7.pdf (117.4 KB, 97 views)
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Old 02-01-2007, 05:31 PM   #20
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More...
Attached Images
File Type: pdf 4x6.seabass.back10.pdf (106.7 KB, 95 views)
File Type: pdf 4x6.seabass.front9.pdf (88.4 KB, 103 views)
File Type: pdf 4x6.shark.back12.pdf (115.8 KB, 97 views)
File Type: pdf 4x6.shark.front11.pdf (91.0 KB, 96 views)
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Old 02-01-2007, 05:34 PM   #21
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Last one. We also have a newsletter with some that goes into a few retail chains in California but the file is too big and I don't know how to shrink a PDF. If you want it email me and I'll send it to you...
Attached Images
File Type: pdf 4x6.snapper.back14.pdf (117.7 KB, 104 views)
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Old 02-01-2007, 05:51 PM   #22
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Quote:
Originally Posted by Meck77 View Post
Not really tailgate food but man I've been killing some sushi grade tuna lately. Forget the rice and all the fancy stuff.

Get a nice chunk of sushi grade tuna
Cut into small pieces
Hit it with lime, sea salt, touch of wasabi, ginger

Wash down with an ice cold beer

Doesn't hurt to have a half dozen premium oysters laying around either. Lately my shop has been shipping in Malpecs. I like to marinate them in a ponzu sauce for about 10 minutes. Sprinkle with sea salt/lime/touch of chives and pop em down the hatch.

I dig steaks and such but you just can't beat the right grade/fresh/raw seafood.

Anyone else out there into the raw slimy stuff?

I"ve been known to become friends with the best shuckers along the coasts, and if need be, can break out my ol' trusty oyster knife. Love those slimy little suckers.
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Old 02-01-2007, 06:25 PM   #23
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can you get me one of these?
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Old 02-01-2007, 07:36 PM   #24
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Quote:
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can you get me one of these?
I can't tell what it is from that pic??
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Old 02-01-2007, 07:43 PM   #25
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I can't tell what it is from that pic??
Its a blowfish.

all kinding aside..I think my favorite shushi is a 'shrimp boat'

its a piece of shrimp butterfly'd so it looks like a boat.

a quail egg yoke with a little smelt egg. on top.

add a little tabasco and yum yum
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