Crab stuffed Mushrooms
Photo taken by Tony Veloz
Ingredients
- 1 cup crabmeat
- 1/2 cup cream cheese
- 1/2 cup fresh parsley, chopped
- 1/2 cup green onions, chopped
- 4 tablespoons Parmesan
- 2 portobello caps, or 10 mushroom caps
- 1/2 cup bread crumbs
- Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted. Bacon wrapped asparagus
- 1 1/2 pounds asparagus spears
- Extra-virgin olive oil
- black pepper
- 4 slices center cut bacon or pancetta
- Chopped chives or scallions
Preheat oven, if using, to 400 degrees F.
Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
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6 servings
3/4 lb Red snapper fillets; cut in
-1 x 1/2 inch pieces
8 oz Small peeled and deveined shrimp
8 oz Scallops
Juice of 6 limes
Marinade:
3/4 White onion; finely chopped
4 Serrano peppers; chopped
2 Tomatoes; finely chopped
3/4 c Pimento-stuffed green olives
-- finely chopped
1/4 c Parsley; finely chopped
1/2 c Cilantro; finely chopped
3/4 c Tomato juice
2 tb Olive oil
2 tb Jalapeno pepper strips, fine
-ly chopped, with juice
2 tb Worcestershire sauce
2 tb Oregano; dried and crushed
Salt to taste
Garnish:
Cilantro, chopped
Avocado
Place seafood in glass bowl. Cover with juice. Marinate 4 hours or
overnight. Drain. Return seafood to bowl.
Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro.
Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano
and salt. Pour sauce over fish, mix gently and marinate for 1 day in
refrigerator.
Fill serving cups with ceviche, garnishing with cilantro. Ceviche can
be refrigerated for up to 5 days. Serves 6
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Bacon Wrapped Water Chestnuts
INGREDIENTS
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
Bake the water chestnut wraps for 10 to 15 minutes.
Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
Bake for 30 to 35 more minutes.
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