In the bowl of a food processor, combine 8 oz softened cream cheese, ½ cup sour cream, ½ Tbsp lemon juice, ¼ tsp salt and ½ tsp Tabasco sauce. Pulse until well blended. Add 4 oz chopped salmon and 1 Tbsp chives and pulse a few times just to combine. Add more salt or pepper if desired and refrigerate until ready to serve with French bread baguette, slices
Preheat oven to 400. Prepare a 9x13 baking dish with 3 tbsp melted butter. Remove stems from 24 mushrooms. Set aside caps. Finely chop stems. Melt 2 tbsp butter in a med saucepan over med heat. Stir in the chopped stems and 2 tbsp minced green onions and cook until soft. Remove saucepan from heat. Stir in 1 tsp lemon juice, 8 oz crabmeat, 1/2 c soft bread crumbs, 1 egg beaten, 1/2 tsp dried dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushr
Turn on broiler to ‘high’ setting. Season scallops with salt, pepper, and garlic powder. Take a few slices of bacon and cut them in half or in thirds, depending on the size of the scallops. Wrap bacon slices around scallops and secure with a toothpick. Lay on a baking sheet. Broil for 5 minutes, then flip over and broil for 5 more minutes or until bacon is done.( If you like your bacon crispy slightly cook your bacon in the microwave before baking)
Preheat oven to 350. Line a baking sheet with parchment paper. Place thinly sliced baguette slices onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Place into oven and bake for 8-10 minutes, or until golden brown. In a small bowl, combine 1/2 c. crumbled goat cheese, lemon zest and 1 tbsp dill. Spread goat cheese mixture on each baguette slice and top with 2 slices cucumbers and smoked salmon. Serve immediately, garnished with lemon s
Place salmon filets in a gallon-sized sealable plastic bag and add Lawry's Honey Bourbon Liquid Marinade. Seal and place in the refrigerator for 30 minutes. Spray grill grates with pam or use olive oil. Grill over medium-high heat. Season salmon filets with Lawry's seasoning salt on both sides and place on the grill skin side up. Let cook for 5-6 minutes, flip the filets, and finish cooking for 2 more minutes. Plate salmon and top each piece with 1/4 cup of pineapple salsa.
Warm 2 tbsp olive oil in a large Dutch oven over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add 3 cloves minced garlic and cook just until fragrant, about 1 minute. Add 1 c. dry white wine or seafood stock and cook until reduced by half. Add 14 oz can crushed tomatoes in thick puree, 14 oz plum tomatoes, coarsely chopped with juice, 2 c. seafood stock,1/2 tbsp fresh chopped oregano, 2 tbsp fresh chopped basil, 1 bay leaf, ½ tsp salt and ¼ tsp bl
Heat oven to 400°F. Line a sheet pan with foil and spray with cooking spray. Toss 1 bunch asparagus spears with olive oil. Peel and slice sweet potatoes very thinly (1/8th inch). Toss with olive oil. Sprinkle with salt and pepper. Chop 1 1/2 c. walnuts, combine with 1 tbsp lemon zest, 1 tbsp maple syrup and 1 tsp dried dill. Spread each filet with 1 tbsp Dijon mustard. Press walnut mixture on top. Arrange asparagus and sweet potatoes on baking sheet and top with halibut. Bake
Preheat the oven to 425°. In a large baking dish, season 4 flounder fillets with salt and pepper. Mix the 3/4 c freshly grated parmesan cheese with the 1/2 c coarse fresh bread crumbs, 4 tbsp melted butter and 2 tbsp olive oil and sprinkle over fish. Bake for 15 min or until fish is cooked and the topping is golden. Let stand for 5 min before serving.
Preheat the oven to 350 degrees F. Place a large pot of salted water over high heat. Bring to a boil, and cook 2 lbs gnocchi according to the package instructions. Drain the gnocchi and place in a 9X13 inch baking dish. Add 1 lb crab meat and mix. In a large sauce pot (could be the same used for pasta) melt 4 tbsp of butter over medium heat. Whisk in ¼ c. flour, 3 cloves minced garlic and zest of 1 lemon. Cook for another minute, then add 3 c. half and half and whisk until sm