Author Archives: trilogyoutdoor

• ½ lb. frozen thawed cooked shrimp, chopped
• 1 lb. bacon
• 1 tbsp. olive oil
• 3 lbs. green tomatoes (about 6), cut into ¼ in. slices
• 12 lg. slices firm sourdough bread
• 1 lb. mozzarella cheese, sliced
• fresh basil leaves

In a 10-12 in. heavy skillet cook bacon in batches over moderate heat until crisp, reserving ½ cup drippings and transferring bacon to paper towels to drain. (When bacon is almost crisp, add in shrimp for just 3 min. to flavor in bacon.) In a bowl, coat 4 tomato slices evenly with cornmeal and season with salt. In skillet heat ¼ cup reserved bacon drippings and olive oil over med. heat and fry tomatoes until golden brown on both sides about 5 min. Transfer to paper towels to drain. Finish frying remaining green tomatoes in same manner. Preheat broiler. On a baking sheet broil one side of bread slices until golden. Make sandwiches by layering, on untoasted sides of 6 bread slices, all ingredients. Top with remaining bread slices, toasted side up. Serves 6.

• 3 6-oz. cans tuna packed in oil, drained
• 1 cup pitted Kalamata olives, chopped coarse
• ½ cup each drained bottled pimientos, scallions and fresh cilantro, all chopped
• ¼ cup thinly sliced peperoncini
• ¼ cup mayonnaise
• 1 tbsp. fresh lemon juice
• 2 loaves Italian or French bread loaf (about 17 x 3 ½ in. each)
• 4 cups shredded romaine lettuce

Make filling: In a bowl stir together all filling ingredients until combined well but still chunky. Filling may be made a day ahead, covered and chilled. Halve loaves horizontally with a serrated knife and make 2 large heros with filling and romaine. Cut each hero into 4 sandwiches and wrap each separately in plastic wrap. Chill. Serves 8.

• 2 slices bacon
• 1 ½ lb. peeled & boiled lg. shrimp (purchased bag of precooked frozen then thawed)
• 5 cups mixed lettuce greens (arugula, watercress, baby spinach, etc.)
• 1 cup cherry tomatoes
• 2 tbsp. each light sour cream and balsamic vinegar
• 2 tsp. extra virgin olive oil
• fresh ground pepper to taste

Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tbsp. drippings. Crumble bacon, set aside. Add shrimp to dripping and sauté for 2 minutes. Transfer shrimp to large bowl. Add remaining ingredients and toss well. Dressing ingredients and hot shrimp will wilt the greens. Top with crumbled bacon and serve immediately.

• 2 tsp. whole grain mustard
• 1 tsp. honey
• ¼ tsp. each tumeric, ground red pepper, garlic powder and salt
• 4 salmon fillets

Preheat broiler. Combine all ingredients except salmon. Rub mustard mixture on salmon fillets. Place fish, skin sides down, on a jelly roll pan coated with cooking spray. Broil 8 minutes or until desired doneness.

2 Servings

Ingredients:

• 2 red snapper fillets, about 6 to 8 ounces each
• 4 tablespoons butter
• 1 medium clove garlic, pressed or minced
• 3 or 4 drops Worcestershire sauce
• 1/2 teaspoon Creole or Cajun seasoning, or your favorite seasoning blend with salt
• 1/8 teaspoon fresh ground black pepper
• 1 to 2 teaspoons minced fresh parsley
• 1 teaspoon snipped fresh or frozen chives, optional
• 3 to 4 tablespoons plain or seasoned bread crumbs
• 2 tablespoon freshly grated parmesan cheese, optional

Preparation:
Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.
In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

6 Servings

Ingredients:

• 1/4 cup butter
• 1 1/2 cups heavy cream
• 1 teaspoon Creole mustard
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1 (4 ounce) can small shrimp, drained
• 1 teaspoon Cajun seasoning
• salt and pepper to taste
• 2 pounds grouper fillets
• 1 tablespoon olive oil
• 1 lemon, juiced
• 1 teaspoon chopped fresh parsley
• salt and pepper to taste

Directions:
Preheat your oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with the Cajun seasoning, salt, and pepper. Cook until thoroughly heated.
Place the grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.