Oven Fried Catfish

"Lackawanna Blues" is the award winning HBO film based on the true story of actor Ruben Santiago Jr., and his relationship with his guardian Rachel "Nanny" Crosby. During the 1950's and 1960's in Lackawanna, New York,  Ruben's parents separated, but he live with Nanny and her younger husband Bill in her boarding house. Ruben grew up in a world of music, and all the "characters" in Nanny's boarding house. Nanny is played by Law and Order star S. Epatha Merkerson, who won the Emmy and Golden Globe for her dynamic performance.  A must-see film! Our recipe for Oven Fried Catfish pays tribune to Nanny's Friday night fish fry dinners, but our recipe will be baked with a crunch, not fried. All the soulful taste with less fat. Nanny would be proud!

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1 -1/2 lb fresh large catfish fillets

1 teaspoon lemon pepper

1/4 cup milk

1/3 cup Bakin' Miracle Seasoned Coating Mix

1 Tablespoon olive oil

Fresh lemon slices

Preheat oven to 400 degrees.

Moisten catfish with milk. Add lemon pepper to both sides. Place Bakin' Miracle Seasoned Coating Mix onto a plate. Coat both sides of catfish and shake off any excess. Coat non-stick baking sheet with olive oil. Place catfish on sheet and bake for 15 minutes. Turn catfish over and bake another 10 minutes.

Remove from oven and squeeze juice from a fresh lemon slice.

Serve with salad, greens, and or cornbread.

Serves 4

 

Best Fish Fry Ever

2 - fresh bone-in fish, White Bass, Trout, or Croakers (about 2-1/2 lbs) -gutted, head removed, scaled and split down the middle, but leave tail on.
3/4 cup milk
1/2 cup flour
1/2 cup yellow corn meal
1/2 teaspoon Emeril's Original Seasoning
1/2 teaspoon Season Salt
1/4 teaspoon salt
1/2 teaspoon Lemon Pepper
1/2 teaspoon Old Bay Seafood Seasoning
1 cup vegetable oil for frying

Place milk in a large bowl. Add fish and cover well with the milk. Remove. Season all sides of fish with Season Salt, salt, Lemon Pepper, and Old Bay Seafood Seasoning. Set aside.

Heat oil in large skillet over medium high heat. While skillet is heating. Add Emeril's Original Seasoning to a large large, add flour and corn meal. Stir with a spoon. Add fish one at a time to the flour and corn meal mixture. Cover both sides well. Shake off any excess. Repeat with second fish.

Add fish to the hot skillet, skin side down first. Fry for 7 minutes for each side, or until light golden brown.
Remove from skillet and place on paper towel.

Serve immediately.

Optional - serve with fresh lemon wedges.

Serves 4

(2004)

The Oscar nominated film "Shark Tale" starring superstar Will Smith is one of the new animated classics. Will plays "Oscar" a small fish who finds himself in plenty of trouble. Who knew gangsters were underwater. Our recipe for Best Fish Fry Ever is the recipe for all you seafood lovers out there. There is nothing like a good Friday night fish fry and we have taken these lovely creatures of the sea on a tasty and delicious journey. It's all good in this underwater neighborhood!

Crunchy Fish Strips for Grown-ups with Spicy Cole Slaw

Crunchy Fish Strips

1 lb Trout or your favorite fresh fish
Fish should be cleaned (head and tail removed, gutted, and de-boned). If you are unfamiliar with cleaning fish, your seafood department will do it. Cut the cleaned fish into 2 inch wide strips. Set aside.

1/2 teaspoon Old Bay Seasoning
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup flour, place on a plate
1 egg, beaten, in bowl
2/3 cup Panko Bread Crumbs, place on a plate
1/2 cup vegetable oil

Season both sides of fish strips with Old Bay Seasoning, lemon pepper, and salt. Dip each fish strip in flour,  egg, and Panko.

Place saucepan over medium high heat. Add vegetable oil, let oil get hot. Cook each fish strip for 3 minutes or until golden brown. Remove from pan and place on paper towel.

Spicy Cole Slaw

4 cups cabbage, shredded thinly
3/4 cup light mayonnaise
1 Tablespoon, plus 1 teaspoon apple cider vinegar
1 Tablespoon, plus 1 teaspoon sugar
1/4 cup carrot, shredded
1/2 teaspoon red chili pepper, crushed
1 Tablespoon red onion, chopped
1 Tablespoon celery, chopped
Salt and black pepper to taste

Place all the cole slaw ingredients in a large bowl. Mix well.

Serves 4

(2000)

The "Perfect Storm" is a film about the Andrea Gail, a fishing boat that had a devastating bout with two powerful weather fronts and a hurricane. Handsome George Clooney stars in this sad, but true adventure of fisherman who needed to bring in one last catch for the season. Our recipe for Crunch Fish Strips for Grown-ups with Spicy Cole Slaw appreciates the dedication of these skilled workers who bring us all the gems of the sea. Our fish strips are crunchy on the outside and moist inside with just the right seasoning. The spicy cole slaw is just the perfect match for the "Perfect Storm."

P.S. Kids will love them too!

Seared Sea Scallops with Sea Salt and Roasted Corn Salsa

Roasted Corn Salsa

2 fresh corn ears
2 Tablespoons olive oil
1/8 teaspoon sea salt

Remove husk and silk from corn and rinse clean. Rub each corn with olive oil and sprinkle with sea salt. Place in a preheated 400 degree oven (rotate corn during baking) for 25 minutes. Remove from oven. Let cool slightly.  Remove corn from the cob by cutting the kernels with a knife and scraping down the cob to get the juices. Set aside

1 plum tomato, peel, remove seeds and cut into small cubes
1 Tablespoon butter
1/3 cup heavy cream
1 Tablespoon fresh cilantro, chopped
1 Tablespoon red onion, chopped
1 garlic clove, chopped
1/2 teaspoon lemon pepper
Dash cayenne pepper
Juice from 1/2 lime
1/4 teaspoon sea salt

Place corn and all the salsa ingredients above in a sauce pan over high heat. Bring to a boil, then reduce to a simmer. Let cook for approximately 6 minutes.


Seared Sea Scallops with Sea Salt

1 lb large sea scallops
2 Tablespoons olive oil
1/3 teaspoon sea salt
1/4 teaspoon black pepper

Preheat oven to 425.

Rinse scallops and pat dry with towel.
Add sea salt and black pepper to both sides of scallops.
Heat a  saucepan on stove over medium high heat. Add olive oil. After pan is very hot, add scallops. Let cook for 2 minutes on each side. You should have a nice sear. Remove from saucepan and place in a baking pan. Cook in oven for 3 minutes. DO NOT OVER COOK. The burner will give you the nice sear and the oven will finish the cooking process.

Serves 4

Note - sea salt is fabulous, but a little goes a long way!
               

(2010)

Angelina Jolie stars in this summer's blockbuster movie "Salt." Is Evelyn Salt a trusted CIA agent or a Russian spy? Who is this beautiful woman with super skills in all departments? What a flick!! A must-see for all action movie lovers. Our recipe for Seared Sea Scallops with Sea Salt and Roasted Corn Salsa pays tribune to our most common spice - salt, but with the kick and elevation only sea salt can bring. Whether it's our Sea Scallops with Sea Salt or Evelyn Salt, they're sure to make your mouth water!

New Orleans Cajun Salmon Cakes

1 (5.75 oz) Zatarain's New Orleans Salmon Cake Mix
1 (14.75 oz) can Red Salmon (remove any bones)
1/2 teaspoon Cajun seasoning
1 egg
1/2 cup water
1/2 teaspoon crushed red peppers
1 teaspoon mustard
1/3 cup light mayo
2 Tablespoons chopped onion
2 Tablespoons chopped green bell pepper

(1/4 cup of vegetable oil for frying)

Add all the ingredients above (except vegetable oil) to a mixing bowl. Mix well and refrigerate for at least an hour.

Preheat fry/sauce pan with 1/4 cup vegetable oil over medium hight heat. Make 8 to 10 salmon cakes. Lightly fry each about 2 minutes on each side. Place on paper towel.

Optional, serve with light salad and/or a warm hamburger bun

Serves 8 to 10

"Interview with the Vampire: The Vampire Chronicles" is truly a classic in the horror genre. Starring the beautiful Brad Pitt and Tom Cruise as vampires. Set in New Orleans in the 1700's this film is rich in magical elements for a great film experience.

New Orleans rich culture is the backdrop for this film, and their world famous dishes are not shy and do boast loudly! Our recipe for New Orleans Cajun Salmon Cakes is so easy to make and these spicy salmon cakes will be to your "bloody" liking. Just the right amount of spice for your taste buds to enjoy. "Interview with the Vampire: The Vampire Chronicles" inspiration is from the great city of New Orleans. An unforgettable city, our unforgettable recipe!

(1994)

Angel Hair Pasta and Shrimp

1 pound large shrimp, cleaned and tails removed

6 oz. angel hair pasta
1 cup chicken broth
1 Tablespoon Chili and Garlic Sauce
2 Tablespoons Oyster Sauce
1/3 cup green onions, chopped
1 cup tomatoes, chopped
1 Tablespoon soy sauce
1 Tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
2 Tablespoons, fresh parsley, chopped
1 Tablespoon corn starch (mixed with 3 Tablespoons water)
Dash of salt

Cook angel hair pasta according to package directions. Drain, add 2 teaspoons olive oil and a dash of salt. Set aside.

Season shrimp with dash of salt, garlic powder and lemon pepper. Add butter to sauce pan over medium high heat. Add shrimp, stir and cook for 3 minutes. Turn up heat to high and add chicken broth, Chili and Garlic Sauce, Oyster Sauce, green onions, tomatoes, soy sauce, and corn starch. Let boil for 1 minutes, reduce to simmer for 2 minutes.

Gently combine shrimp mixture with angel hair pasta. Place on serving dish and add fresh parsley.

Serves 4

(2003)

The tagline for "Angels in America" was "the messenger has arrived." This HBO film won 5 Golden Globe Awards and this 6 part film series was ground breaking. It is set in New York 1985, and AIDS has everybody talking. This film has a host of talented superstars. A must see for true film buffs.

Our recipe for Angel Hair Pasta and Shrimp is an easy to prepare dish with ingredients that compliment each other - deliciously! This heavenly creation is for our "Angels in America" fans and those of you who don't know it yet. Enjoy!

The Best Lobster Bisque for Two

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Lobster Stock Ingredients:

3 cups chicken broth

1 lobster tail shell (retain lobster meat to be used later)

1 celery stalk, coarsely chopped

1/4 cup onion, coarsely chopped

1/4 cup sliced carrots

2 bay leaves

1/2 teaspoon thyme leaves

2 tomatoes, chopped in half

2 Tbs. Sherry

Dashes of black pepper

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2 Tbs. butter

2 Tbs. flour

2 garlic cloves, minced

2 shallots, minced

1/2 cup white wine

meat of 1 lobster tail, chopped into large chunks

1/4 cup Half and Half

Dashes lemon pepper

Dashes hot sauce

Optional: chopped fresh chives



Bring lobster stock ingredients to a boil in a pot. Lower heat and let simmer 50 minutes.  Strain, retaining the liquid.

Over medium high heat, melt butter in a large sauce pan. Add flour and stir well until it becomes slightly darkened. Stir in garlic, shallots and white wine. After well combined, stir in and Half and Half and lobster. Increase heat to a boil.

Stir in Lobster stock, stirring until smooth. Lower heat and let simmer 8 minutes. Season with dashes of lemon pepper and hot sauce. Optional, top serving with chopped chives.

Serves 2.

"Splash" was a hit film in 1984.  Tom Hanks plays Allen, a guy who falls head over "fins" in love with a mermaid.  Daryl Hannah is Madison, the mermaid who is a normal girl out of the water, but reveals her fish tail when wet. Talented Director Ron Howard (yes, Opey) unites these two unlikely lovers while giving us plenty of hearty laughs.  One of the most memorable scenes takes place in a restaurant when Madison and Allen are on a date.  Madison eats her lobster in a very unusual way. Great scene, loved it!

Our lobster bisque recipe is a perfect 10 on the flavor scale and is the perfect meal for two.  This recipe isn't for lovers only, but love always makes food taste better!

Fabulous Fish Fillets with Vegetable Stuffing

2 catfish fillets (about 7 ounces each) cut across each fish to make 4 or 5 pieces. Rinsed & patted dry
1 Tablespoon Emerils Essence
1 Tablespoon lemon pepper
1/2 teaspoon salt
1 Tablespoon olive oil for sauteing fish

Vegetable Stuffing
1 small Yellow Squash, diced into small pieces
1/2 cup Leeks, finely chopped
3 Tablespoons onion, finely chopped
3 Tablespoons Red Bell Pepper, finely chopped
3 Ttablespoons fresh Sage Leaves, finely chopped
1 large garlic clove, finely chopped
Dash of salt
Dash of black pepper
1 -1/2 cups plain bread crumbs
2 cups chicken broth
2 Tablespoons butter to saute vegetables
Optional, 2 slices thick cut bacon, cooked crispy and chopped

Optional, dashes of parsley

Preheat oven to 425 degrees.

Cover both sides of fish with Emeril's Essense, lemon pepper and salt.

Add olive oil to a large saute pan. Over medium high heat, saute fish for 3 minutes per side until lightly brown. Remove fish from pan, place on a baking pan and bake for 10 minutes.

To prepare the stuffing, in a large saute pan, melt butter over medium high heat. Add squash, leeks, onion, red bell pepper, sage, a dash of salt, a dash black pepper, garlic and bacon. Saute 6 to 7 minutes. Add chicken broth and bread crumbs, gently stirring with a folk to combine. Remove from heat. Optional, add dashes of parsley.

Serves 5 to 6.

A River Runs Through It (1992)

"A River Runs Through It" is a beautiful 3 time Oscar winning film. It is about life in Montanta years ago for two young brothers Paul (Brad Pitt) and Norman (Craig Sheffer) who love fly fishing. If you haven't seen this film, I highly recommend it for its visual beauty and genius acting from one of my favorites, Brad Pitt. Our recipe Fabulous Fish Fillets with Vegetable Stuffing pays tribute to the jewels of the sea - fish. We are serving up this "jewel' with a vegetable stuffing you will absolutely love. This vegetable combination compliments the fish fillets and takes it to another level. Please enjoy the video trailer clip we have provided of "A River Runs Through It."

Spicy and Fast Shrimp

Gently mix in a bowl:

1 pound extra large shrimp, rinsed & butterflied, leave tails on

1 teaspoon Old Bay Seasoning

1 teaspoon lemon pepper
1 tablespoon hot sauce
2 teaspoons apple cider vinegar

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Prepare in separate bowls:

2 -1/2 cups Panko (Japanese bread crumbs)

2 eggs beaten

1 cup flour
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1 cup vegetable oil for frying

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Dip each shrimp in flour, then egg, cover completely, and lastly roll in Panko. Repeat for each. Preheat fry pan with vegetable oil over medium high heat. Lightly fry on both sides about 2 minutes each or until lighly golden brown. After cooking drain on paper towel. Add dashes of Old Bay Seasoning to finished shrimp.

Serves 4 to 5

Optional, serve with your favorite seafood, tartar or salsa sauce

The Fast and the Furious (2009)

Dominic (Vin Diesel) and Brian (Paul Walker) are ripping it up in "The Fast and the Furious." In this 4th installment of "Fast", the guys are back in LA doing their thing. Our recipe for Spicy and Fast Shrimp is the perfect compliment to our spotlighted film. Bold flavors on the shrimp and covered with Panko bread crumbs, perfect for the crunch and look you want. Fast to prepare and furiously delicious!

Barbecue Shrimp Spicy Fajitas

Once Upon a Time in Mexico (2003)

"Once Upon a Time in Mexico" stars Antonio Banderas as El Mariachi who returns in the final chapter of the Mariachi/Desperado trilogy. CIA Agent Sands (Johnny Depp) tracks El down and offers him a job to kill General Marquez (Gerardo Vigil), and beautiful Carolina (Salma Hayek) is in the mix. This film has drug lords, corruption, CIA, FBI you name it. Our recipe for Barbecue Shrimp Spicy Fajitas and our featured film take you through a deliciously wicked ride in Mexico without taking you over its spicy edge!

1 pound large shrimp (32), cleaned, devained, dash of salt and pepper

1/2 of 4 oz. can chopped diced jalapenos pepper, drain

1/2 cup premium quality barbecue sauce

2 tablespoons butter

2 garlic cloves, minced

8 tablespoons sour cream

1 -1/2 cup thinly sliced or grated Colby-Jack cheese

1 cup shredded romaine lettuce

8 ea. Flour Tortillas for Soft Taco and Fajitas

Warm 8 tortillas in a preheat 200 degree oven, while you prepare the shrimp.

In a skillet melt butter, barbecue sauce, garlic, diced jalapenos and shrimp. Stir over medium high heat for 3 to 4 minutes or until shrimp has a pinkish color. Remove from heat.

Lay the 8 tortillas out and spread each one with one tablespoon of sour cream all over the tortillas. Add a large pinch of lettuce all over each piece and spread out, add 4 shrimp to the left side, with some of the sauce and top with a large pinch of cheese, spread out.

Start rolling each piece firmly, ending with open side down. Slice an angle.

Place 16 pieces on serving dish.

Serves 8 to 16

Scallops In Cream Sauce

There's something about them you'll love!!

1 lb large sea scallops (rinsed, add dash of salt and pepper)
1 Tablespoons olive oil
¼ cup mixed bell peppers (use a mixture of colors if available)
2 Tablespoons chopped onion
1 Tablespoon flour
2 Tablespoons lemon juice
Dash of hot sauce
1 - 8oz bottle of clam juice

2 Tablespoons half and half or milk
1 Tablespoon butter
Optional: Sprig of fresh dill for plate

Preheat oven to 325.

Using a small non-stick fry pan, heat olive oil over med high heat, add scallop. Sear both sides about 3 minutes. Place scallops in oven dish and bake for 10 minutes, in the meantime prepare sauce…

Add bell peppers to the fry pan over medium heat. While stirring, add the flour. When it starts browning, stir in lemon juice, hot sauce and butter. Turn up the heat and add milk and clam juice. After the sauce is boiling, lower heat and let simmer 5 minutes. Add dash of black pepper. Serve scallops with sauce (optional: garnish with sprig of fresh dill).

Serves 3 to 4.

There's Something About Mary (1998)

“There’s Something About Mary” was and is one of the best comic movies ever made! I have too many favorite scenes to choose one, but if I must. Ben Stiller plays Ted, a guy who has loved Mary since high school. Ted has come to take Mary to the prom. He goes to the bathroom and has an accident with his zipper. Painful for Ted, but funny as hell for us!

Our recipe for There’s Something About Scallops was inspired by “There’s Something About Mary.” Scallops are a delicacy from the ocean with it's beautiful outer shell. It’s one of those things you like, but can’t really describe why. Cameron Diaz played Mary, who has those qualities. A beautiful girl, but just a little off kilter. You know you like her, but you don’t know why. Our scallops recipe is like Mary, because there’s something about Mary and scallops!

Baked Fish in Vegetable Cream Sauce

I love baked fish!!

1 large Blue or other large fish suitable for baking (at least 3lbs)– cleaned, gutted, and head removed
½ cup largely chopped carrots
½ cup largely chopped onions
½ cup largely chopped celery
1 can Cream of Celery Soup
2 tablespoons butter
2 tablespoons fresh parsley, chopped
½ teaspoon season salt
½ teaspoon bay seasoning
1 teaspoon lemon pepper
1 cup white wine
¾ cups water

Preheat oven 350 degrees.

Add season salt, bay seasoning and lemon pepper to both sides and inside of fish. Add celery, onions, carrots together in the bottom of roaster pan. Place fish on vegetables. Add wine and water to side of roaster. Cover and bake for 45 minutes or until done (depending on size of fish).

Remove fish from pan and remove skin, place on a platter, and cover with foil. Place roaster on top burner (leave vegetables and liquid in pan) add, cream of celery soup and butter. Turn heat up high to a boil, and then lower to a simmer, add dash of black pepper. Let simmer for 7 minutes.

Pour all ingredients in pan through a strainer. Discard large vegetables pieces, keep small ones. Pour sauce around fish. Add fresh parsley. Optional: Serve with rice or pasta.

Serves .

Jaws (1975)

Our recipe for “I Love Baked Fish” is inspired by the movie “Jaws.” That shark fish terrorized a community in the movie and made “real people” afraid to go swimming. Well, we have tamed that beast with a roasting pan and a vegetable sauce that kicks some shark bootie. You will scream “I Love Baked Fish,” but don’t scare the neighbors!

Bangin' Bayou Crawfish

Eve's Bayou (1997)

Eve’s Bayou is a magical film. Its' look and feel of the Bayou is far from ordinary. If you have not seen this film, I strongly recommend you do so. If you have seen it, revisit this movie as soon as you can. There is a scene where Eve’s aunt Mozelle (Debbie Morgan) tells her the story about her past three lovers, and the story is told through a mirror. This was so innovative and I applaud Director Kasi Lemmons, a black female Director who rocked this film. Enjoy the video trailer below.

My recipe for Bangin' Crawfish Bayou is inspired by the movie Eve’s Bayou. This movie tells the story of people rich in the Cajun culture, and Crawfish and Cajun spices are a part of that history. Lagniappe (lahn-yop) is a Cajun French word meaning "a little something extra" and our dish is just that!


2 tablespoons olive oil

¼ cup each of chopped red, yellow, orange, and green bell peppers (if all colors are in season)
¼ cup chopped red or yellow onion
¼ chopped celery
2 garlic cloves, minced

4 cups chicken broth (or 4 cups of water with 2 teaspoons of Better than Bouillon Chicken Base)

½ cups uncooked rice

1 ½ lb packaged crawfish (or 4 lbs of fresh crawfish-using only tail end meat and rinse clean)
2 tablespoon Louisiana hot sauce
1 ½ teaspoons Cajun seasoning
1 tablespoon Worcestershire sauce
1/4 cup water
1 Tbl flour
Optional: Sprig of fresh Dill for garnish and dash of salt and pepper.

Heat olive oil in a large sauté pan over medium heat. Add peppers, onion, celery and garlic. Sauté for 3 minutes, add chicken broth and rice. Cover, cook for 10 minutes, and then add crawfish, hot sauce, Cajun seasoning and Worcestershire sauce. Stir, cover and cook 5 minutes. In a small bowl, mix well, flour and water, turn heat up to high, add flour and water and cook an additional 3 minutes.

Serve on a large platter (Optional- garnish with a fresh sprig of dill). Serves 6.

Salmon Wrap with Lemon Caper Sauce

Elegant and Delectable

Its A Wrap - Our Salute to 10 Amazing Movie Directors!

Click arrow above to play.

1. Alfred Hitchcock
2. Martin Scorsese
3. Steven Spielberg
4. Billy Wilder
5. Francis Ford Coppola
6. James Cameron
7. Spike Lee
8. Clint Eastwood
9. Woody Allen
10. Quentin Tarantino

1 lb salmon fillet cut into 4 equal pieces, skinless and boneless
1 package Pillsbury or other Refrigerated Pie Crusts – 2 folded crust package (for 9"pie)
½ teaspoon salt
1 teaspoon lemon pepper
2 teaspoon chopped fresh dill
1 -1/2 teaspoon olive oil
Egg wash – whisk 2 egg yolks with 5 drops of water

Lemon and Caper Sauce:
2 teaspoons capers
1 cup low fat milk
1 tablespoon flour
1 tablespoon lemon juice from a fresh lemon
½ teaspoon lemon zest
2 tablespoon butter
1/3 teaspoon salt
½ teaspoon lemon pepper
Preheat oven to 400 degrees.

Unfold 1 pie crust and cut circle into 4 equal pieces. Place the 4 crust on a lightly greased cookie sheet, you should have 4 triangles. Set aside.

Add salt, lemon pepper, dill, and olive oil to both sides of salmon. Place 1 salmon piece in the middle of each triangle. Fold all sides of triangle to close securely. You should now have 4 squares, turn over to smooth side.

Using a pastry brush, cover all 4 pieces with egg wash. Optional, put a small sprig of dill in middle of each crust.

Bake for 25 minutes, or until lightly golden.

While salmon is baking prepare the lemon and caper sauce above- Stir all of the ingredients over high heat with a wire whisk until smooth, about 3 minutes.

Remove salmon from oven and let cool about 5 minutes – serve with lemon and caper sauce around each serving.

Optional - sprigs of fresh dill for garnish.

Serves 4.

Salmon and Broccoli Pocket Pies

Inspired by Waitress (2007)

Waitress is a movie about a young woman named Jenna (Keri Russell) who has a special talent for creating all, and I do mean all, kinds of pies. She made a ”I hate my husband pie” and “bad baby pie”, and that’s just for starters. The best part of this movie is watching all the clever ways her pies come together - deliciously.

This pie recipe is something Jenna might make. It has healthy ingredients like salmon and broccoli and can be enjoyed every bit as much as Jenna’s chocolate and Raspberry pie. I promise!


2 – 6 oz cans salmon, drained
1 Tablespoon lemon juice
4 oz Philadelphia Reduced Fat Cream Cheese, softened
¼ cup roasted red bell peppers , chopped
½ tsp black pepper
1 package Pillsbury Pie Crust
1 cup cooked broccoli, chopped

Egg Wash:
1 egg yolk
1 teaspoon water




Garnish:
8 slices red bell peppers from jar
Dash parsley
1Tablespoon butter, melted
Dash garlic powder





Preheat oven to 350 degrees.




In a large mixing bowl, combine salmon, lemon juice, cream cheese, red peppers and black pepper. Mix well.





Lightly grease cookie sheet. Unfold pie crusts and cut into halves. Place the 4 half circles onto cookie sheet.




Place ¼ of salmon mixture onto one side of each half circle, leaving 1 inch around the edge. Top with 1/4th cup of broccoli. Fold dough to cover and pinch sides closed.




Whisk together egg yolk and water. Brush over pastry. Add parsley and 2 strips red bell pepper. Cut 2 slits across top of each pastry.




Bake in 350 degree oven for 25 to 30 minutes, or until golden brown. Brush top with butter and garlic powder.

Serves 4 - 8.

Shrimply Fabulous

 

 
Inspired by the movie "Forrest Gump" (1994)

One of my favorite scenes is when Private Benjamin Buford 'Bubba' Blue tells Forrest all the ways you can cook shrimp:
"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."

Shrimply Fabulous was inspired by Bubba’s list of ways to cook shrimp. The movie's list is great, but Shrimply Fabulous is in a taste class by itself. The yummy taste of fresh shrimp blending with sweet fresh corn, cream, spices and fresh clams cooked in white wine - its fabulous darling!!

1 lb medium to large shrimp (about 30), cleaned and deveined
2 cups Panko Bread Crumbs (follow package directions using, flour and beaten egg with the Panko)
Dash of salt and black pepper
1/3 teaspoon Old Bay Sea Food Seasoning
1 teaspoon lemon pepper

1/3rd cup vegetable oil

Sauce ingredients:
2 fresh corn ears - rub with 2 teaspoons olive oil and add dashes of salt and black pepper - Roast in a 400 degree oven for 20 minutes. - cut corn off the cob.
½ cup heavy whipping cream
1/4 cup milk
2 Tbs. butter, softened
Dash of salt and lemon pepper

5 fresh clams - clean by soaking in cold water and rubbing the shells clean. Steam clams in 1 cup of white wine until clams open. Remove from heat. - . Clean by removing dark color particles. Mince clams. Set aside.

Season shrimp with lemon pepper, Old Bay Seasoning and dashes of salt and black pepper.
Follow Panko directions and cover each shrimp with flour, then dip in beaten egg and cover with Panko.

Fry shrimp in vegetable oil over medium heat. Cook on each side 2 minutes (shrimp should be lightly golden). Drain on paper towels. Set aside.

In a food processor or blender, add all sauce ingredients except clams. Pulse about 10 seconds, leaving some small pieces.

In a sauce pan, add sauce mixture and clams. Bring to a boil and let simmer 2 minutes.

Serve shrimp over sauce on a plate. Optional: Sprinkle parsley flakes over plate to garnish.

Serves 4 to 6.

Godfather Shrimp

A Shrimp Dish You Can't Refuse



Inspired by the movie "The Godfather" (1972)

One of my favorite scenes is when Michael met with the police chief and a big time thug in an Italian Restaurant. It has been arranged for a gun to be in the restroom. Michael has to excuse himself from the table, get the gun, then return, and blow the two shit balls to hell. Michael says few words, but with the look in his eyes you can read everything he is thinking. Powerful stuff, with this double killing, Michael enters the family business.

The Godfather movie and Godfather Shrimp are both classics. Many dishes are good, but Godfather Shrimp is "a dish you can’t refuse." The Godfather said “try this dish or else,” and that’s a direct quote.

1 pound large shrimp, cleaned and deveined
1 ½ teaspoon lemon pepper
1/3 teaspoon salt
½ cup Progresso Bread Crumbs
1/3 cup vegetable oil

Sauce:
1 can Old El Paso Chopped Green Chiles or other premium can chiles with some heat
1/3rd cup heavy whipping cream
1 Tablespoon butter
1 teaspoon lemon pepper
1 – 5oz can baby clams, drained and rinsed
Parsley for garnish


Season shrimp with lemon pepper and salt. In a large bowl, mix seasoned shrimp and bread crumbs.

Preheat fry pan with vegetable oil. Lightly fry shrimp over medium high heat, about 2 minutes per side. Shrimp should be lightly golden. Place on paper towels to drain. Set aside.

In a medium sauce pan, add all remaining ingredients. Bring to a boil, let simmer 5 minutes.

Serve shrimp over sauce on a platter. Sprinkle with parsley for garnish.
Serves 4 to 5