CREAMED & SPICY CRAB CAKES PARMESAN IN A SAUCE OF MINCED GARLIC – CAPERS – TOBASCO – YOGURT – MAYO  

For 4:

–4 ready-prepared crab cakes

–Parmesan cheese (one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–capers (2 tablespoons, bottled)

–tobasco (squirt on each crab cake, bottled, or other hot sauce)

–yogurt (one-third cup)

–mayonnaise (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crab cakes in a covered baking dish.  In a small mixing bowl, place yogurt, mayonnaise, Parmesan cheese, minced garlic, and season with salt, pepper, and olive oil (drop or 2).  Stir well.  Spoon the sauce on top of the crab cakes.  Finish with capers and tabasco on top.

2 – Microwave on high for 2 and one-half minutes.

3 – Serve the crab cakes hot, with the sauce.

–crab cakes inspired by Chef Rene Verdon (chef of the John F. Kennedy administration).

Advertisements

ONE – DISH COMFORT COD WITH CAULIFLOWER – GREEN PEAS – CAPERS – GREEN ONIONS – MINCED GARLIC – PARSLEY & SERVED ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cauliflower (1 head, cut into 1-inch pieces, fresh)

–green peas (1 cup, frozen, packaged)

–capers (3 tablespoons, bottled)

–green onions (fresh, 3, chopped)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, fresh, chopped)

–jasmine rice

–salt and pepper

–olive oil

1 – Cook jasmine rice according to package instructions for microwaving.  Brands differ.  When finished, keep covered to preserve warmth.

2 – Place cauliflower, green peas, capers, green onions, minced garlic, salt, pepper, and olive oil in a large covered baking dish.  Add one-half cup water.  Stir gently but well.  Microwave on high for 5 minutes.

3 – Place the cod on top of the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot, atop the jasmine rice.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHILLED & MARINATED SHRIMP SALAD WITH CELERY – GREEN ONIONS – SWEET PICKLE RELISH – CAPERS – ITALIAN SALAD DRESSING

For 2:

–shrimp (ready cooked, thawed from frozen, tail-off, shelled, deveined; about 25 or 30 medium)

–celery (2 stalks, chopped)

–green onions (3 stalks, finely chopped)

–sweet pickle relish (1 tablespoon, bottled)

–capers (1 tablespoon, bottled)

–Italian salad dressing (3 tablespoons, more to taste, bottled; I used Olive Garden Signature)

–salt (to taste)

1 – Place shrimp, celery, green onions, sweet pickle relish, capers, and Italian salad dressing in a small mixing bowl.  Fold all together gently.  Refrigerator for at least 2 hours before serving.

2 – Serve the salad chilled.

–adapted from the Trinity Cookbook (Church of the Holy Trinity, Vicksburg, Mississippi).

COD OREGANO TOPPED WITH CAPERS – GREEN OLIVES AND ON A BED OF POTATOES – TOMATOES – ONION – CELERY IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–oregano (bottled, 1 tablespoon)

–capers (bottled, 2 tablespoons)

–green olives (bottled, about a dozen)

–potatoes (2, medium, cut into 1-inch pieces)

–tomatoes (1, medium, chopped)

–onion (one-half, sliced)

–celery (fresh, 2 stalks, chopped)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the potatoes in a large, covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes only (there will be more cooking).

2 – Place tomato, onion, and celery with the potatoes.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the vegetables.  Season with salt, pepper, and oregano.  Drop capers and green olive oils on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and veggies hot.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY MINT – GARLIC COD WITH CAYENNE – CAPERS – LEMON – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–mint (dried, bottled, 1 teaspoon)

–garlic (minced, in a jar, 1 tablespoon)

–cayenne pepper (optional, one-quarter teaspoon, bottled)

–capers (bottled, 10 to 12)

–lemon (juice, bottled, 3 squirts)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and then add white wine.  Season the cod with salt, pepper, mint, minced garlic, and cayenne pepper.  Sprinkle with capers and green onions.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.  Cod is ready when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

BUTTERY COD WITH DILL & CAPERS IN LIME – VODKA SAUCE

–cod (size of 4 decks of cards, 1 pound)

–Promise margarine (heart healthy, 4 one-half inch pats)

–dill (one-quarter teaspoon, bottled)

–lime juice (3 squirts, bottled)

–capers (2 tablespoons, bottled)

–vodka (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the vodka.  Drench in lime juice.  Season with salt, pepper, dill, and olive oil.  Place bits of margarine and capers on top. 

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from “Recipes Randy Cooks; Good Food for Everyday People.”

BREADED COD TOPPED WITH FRESH TOMATO – CAPERS – PARSLEY – SRIRACHA IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–breadcrumbs (boxed, one-third cup)

–tomato (fresh, chopped, medium)

–capers (2 tablespoons)

–parsley (fresh, 1 handful, chopped)

–sriracha sauce (1 tablespoon; if want very spicy, 2 tablespoons)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a plastic bag with a little olive oil.  Massage to cover with olive oil.  Season with salt and pepper.  Add breadcrumbs; shake well.  Place the cod in a covered baking dish with the white wine.

2 – In a mixing bowl, place tomato seasoned with salt and pepper, capers, parsley, and sriracha sauce.  Add a few drops of olive oil. Stir gently.  Then place the tomato mixture atop the cod. Finish with a few drops of olive oil.

3 – Microwave the cod for 9 minutes on high.  Test the center to be sure that it is done.  If not, replace in the microwave, on high, for 2 minutes more.

4 – Serve the cod with vegetables hot.

–cod inspired by C. Mabry, chef.

PARSLEYED COD TOPPED BY SLICED GREEN OLIVES – CAPERS – GREEN ONIONS – CAYENNE – LEMON SLICES & IN WHITE WINE SAUCE

 

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (1 handful, chopped)

–green olives (about a dozen, halved, bottled)

–capers (about a dozen, bottled)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–lemon (1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with salt, pepper, and cayenne pepper.  Place on top the green olives, capers, green onions, and lemon.  Finish with the parsley and a few drops of olive oil.

2 – Microwave the cod on high for 6 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–cod inspired by the bon appetit web site.

BONE-IN HERB CATFISH WITH CHOPPED FRESH TOMATO & CAPERS IN WHITE WINE SAUCE

Note: I used Mrs. Dash for seasoning, for ease of preparation, but a good combination of fresh herbs would be basil, oregano, and dried bay leaves.

For 2:

–catfish (whole, dressed, medium size)

–Mrs. Dash (bottled seasoning)

–salt and pepper

–tomato (fresh, 2 slices, chopped)

–capers (bottled, 1 to 2 tablespoons, to taste)

–olive oil

–white wine

1 – Place the catfish in a long, covered, baking dish.  Season the top with salt, pepper, Mrs. Dash, and olive oil.  Fill dish with one-half inch of white wine.  Microwave on high for 3 minutes.

2 – Turn over the catfish, carefully.  Season with salt, pepper, Mrs. Dash, and a few drops of olive oil.  Place chopped tomato and capers on top.  Microwave on high for another 3 minutes.

3 – Using a very sharp knife, cut the catfish into two pieces.  Serve one piece for each dinner guest. Serve the catfish hot, with some tomato and capers on top, and white wine sauce to moisten.

–recipe original.

DILLED COD TOPPED WITH CRAB MEAT – PARMESAN – TOMATO – CAPERS IN SHERRY SAUCE

Note:  Due to your requests, I’m going to start giving exact ingredients for cooking.  Use more herbs/spices if your taste calls for it. 

–cod (size of 4 decks of cards, 1 pound)

 –crab meat (1 small can, drained)

 –Parmesan cheese (shredded, one-half cup)

 –tomato (1, medium, chopped)

 –capers (bottled, 2 tablespoons)

 –sherry (cooking sherry is fine, one-fourth cup)

 –dill (bottled, one-fourth teaspoon)

 –salt and pepper

 –olive oil

 1 – Place the cod in a covered baking dish with one-fourth cup of sherry.  Season with salt, pepper, and olive oil (to taste).  Set aside.

 2 – In a small mixing bowl, place 1 small can of drained crab meat; one-half cup of shredded Parmesan cheese; 1 medium, chopped tomato; and 2 tablespoons of capers.  Stir well.  Then spread over the top of the cod.  Sprinkle one-fourth teaspoon of dill on top.

 3 – Season the cod and crab meat topping with a sprinkle of salt, pepper, and olive oil (to taste).

 4 – Microwave on high for 9 minutes.  Cod is done when it begins to flake apart.

 5 – Serve the cod/crab meat topping hot.

 –cod adapted from Taste of Home web site.