BRI Aquatic Cabinets News

Pete Goffe-Wood's variation on Graeme Shapiro's recipe. Haven't tried yet but posted for WZT. -- posted by Pneuma

Another favorite of ours from The Plantation Cookbook. Prepare your basic three egg omelette and use this delicious crabmeat filling. Fabulous! -- posted by Trinkets

I got this from allrecipes and I'm adding it because there wasn't anything like it here. I don't like fish but bought out the store when they had three dollar a can wild salmon on for 79 cents. I didn't hate this and the fish eaters in the family liked it. -- posted by SWalker

This recipe comes from the Junior League's Plantation Cookbook. Serve with your favorite crackers and cool, refreshing cocktails. -- posted by Trinkets

When crabs are in season this is a real favorite for Sunday dinner on the porch. Under the ceiling fan, a little breeze blowing, everyone's relaxed, sipping on a chilled Chardonnay. Yes, life is good! -- posted by Trinkets

A delicious, light dinner served with a simple green salad. Adapted from thefoodcoach.com. -- posted by peachy_pie

I bought some catfish fillets without knowing what they were (they were sold in Catalan) and when I found out and did some research, I was a little disappointed to hear that the flavour was supposed to be less than impressive. So, I decided to curry them, and was very impressed with the results. The texture of the fish is perfect for currying and this curry, which isn't too strong, allows the delicate flavour of the fish to come through. Will definitely do this one again! -- posted by Snowbunny Andorra

Roasted curry paste is a Thai condiment, which is the secret in this dish. With smoky eggplants, fresh basil, and a coconut milk sauce, the sweet and hot flavor of the curry paste produces an incredible taste sensation. The flaky phyllo crust adds an extra dimension to this entrée. This yields 8 turnovers, enough for 8 first course or 4 main course servings. The turnovers can be assembled a day ahead, covered with plastic wrap, and refrigerated or frozen for up to a week. If they have been frozen, place them in the preheated oven without thawing and bake for about 5 to 10 minutes longer than the time specified. -- posted by Olga Drozd

Tomatoes add a nice touch of color and flavor to this soup. -- posted by JackieOhNo!

I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy. -- posted by The Flying Chef

A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling. -- posted by grumblebee

Unreal recipe from Bon Apetit- June, 08. So easy and so delish. (Only 3 ingredients- can you get any easier???) Great recipe to use as either an appetizer or main dish. -- posted by hollyfrolly

This is an improvisation on two recipes that I found on 'Zaar (#78690 and #211843). It makes a great summer dinner. You can substitute lowfat or nonfat sour cream for the mayo if you want something a bit lighter. -- posted by Chef Jean Louise

My nutrition professor gave us this recipe one day in class. He claimed it was absolutely delicious and only 80 calories. -- posted by Catteberr

This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice. -- posted by Sara 76

Easy peasy & oh so yum! The 2 hour cook time is chilling time - whips up in under 10 minutes! Emily Nunn, a Chicago Tribune staff writer, wrote, "...a recipe for clam dip presented on television's "Kraft Music Hall" caused such excitement that the next day New York City sold out of canned clams...". Yeppers, clam dip really can be that good - try it with freshly steamed clams sometime - it'll change your world! From the Chicago Tribune. -- posted by Buster's friend

Simple, sweet and light! Serving size is a guess, Personally, I could eat 12 shrimp myself! -- posted by Lakerdog2

My aunt made these at out last party. I loved the flavor. I think its because you make it a day ahead and the flavors form. I hope you enjoy -- posted by Yello Kim

This takes all of about 1 minute to whip up using just condiments! It's so easy, so delicious, and quite healthy. Great for sandwiches, tuna melts, or with your favorite crackers. -- posted by jafontenot

Again another great healthy dinner from my Diabetic collections. Good taste and you control the seasoning and spice. Enjoy. I use splenda in all my cooking and baking, I find that there is no aftertaste like sweet n low or equal. -- posted by Serb Girl