Legal Sea Foods Mango and Strawberry Shortcake

Legal Sea Foods Restaurant Recipe

1/2 cup butter
3/4 plus 2 tablespoons sugar
1 1/2 mangos
1/2 lemon
2 tablespoons minced orange zest
2 eggs
1 1/4 cups self rising flour
1 pint strawberries
1 cup whipping cream

Preheat the oven to 350 degrees.

 Cream together the butter and 3/4 cup  of sugar in a large mixing bowl until light, about 2 minutes. In a blender or food processor, shop half a field mango and lemon. You should end up with about 1/2 cup mango juice. If not, add orange juice to make 1/2 cup total. Set the mixture aside.

Add the orange zest and the eggs, one by one, to the butter and sugar mixture. Read only long enough to combine. Alternately stir in the flour and the mango puree. Pour the batter into a greased 9 inch cake pan. Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Cool the cake on a rock for 5 minutes before removing from the pan. Cool completely before assembling.

Meanwhile, peel the remaining mango and dice the flesh. This will be a messy process, so do it over a bowl so that any juice that drips from the mangoes saved. Stem and slice the strawberries, saving three or four for a garnish. Toss the mango and strawberries with 2 tablespoons of sugar and set aside.

Just before serving, whip the cream and fold in the fruit. Split the cake and fill with half the whipped cream mixture, top with the remaining cake, and talk with the remaining whipped cream and fruit. Halve the reserve strawberries and arrange on top.

Legal Sea Foods Herb Topped Haddock

Legal Sea Foods Restaurant Recipe

1 1/2-2 pounds haddock, skin left on
vegetable oil
1/2 cup bread crumbs
2 tablespoons freshly grated Parmigiano Reggiano cheese
2 tablespoons chopped fresh parsley or 1 tablespoon fresh tarragon

Preheat the oven to 400 degrees.
Dry the haddock and oil lightly. Place in a large baking dish, skin side down. Mix together the bread crumbs,  cheese and herbs. Spread over the fish. Bake for 10 to 12 minutes, or until cooked through but still slightly translucent. Makes 4 servings.

Note: This recipe works well with any kind of fish fillets. You may change the herbs to vary the flavor.

Legal Sea Foods Asian Glazed Salmon

Legal Sea Foods Restaurant Recipe

1/2 cup brown sugar
1/3 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons peel and sliced ginger
dried red pepper flakes
1/2 teaspoon chopped garlic
1 tablespoon fresh lime juice
1 1/2-2 pounds salmon fillets

Place the sugar, soy sauce, Hoisin sauce, ginger, and a dash of red pepper flakes, garlic, and lime juice in a medium saucepan. Bring to a boil, reduce the heat to medium, and cook for 15 to 20 minutes, or until the sauce forms of glaze. set aside.

Preheat the broiler.

Place the salmon fillets on a grill pan and bass with a sauce. Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with a glaze. Remove damage from the Heat and baste once more with the glaze before serving. Makes 4 servings.

Legal Sea Foods Bacon Wrapped BBQ Shrimp

Legal Sea Foods Restaurant Recipe

1 pound shrimp
3/4 to 1 pound bacon
Barbecue Sauce   (recipe below)

Preheat the oven to 375 degrees.

Rinse the shrimp and pat dry. Halve the bacon sliced crosswise. Holding a shrimp in your hand, wrap the bacon around it, leaving me into the tail portion and covered. Place the shrimp in a baking pan, bacon seam side down. Continue wrapping the remaining shrimp with bacon.

Bake for 10 minutes. Remove from the oven and spoon about 1/4 tsp of sauce over each shrimp. Justice should only lightly glazed shrimp. Return to the oven and bake another 5 minutes. Let sit for 5 minutes before serving. If you wish. Place some extra barbecue sauce on the side for dipping. Makes 4 servings.

Barbecue Sauce:
1/2 cup dried cherries or cranberries
1/2 cup red wine
1 cup commercial barbecue sauce
1/2-1 teaspoon Worcestershire sauce
1 tablespoon A1 sauce
red pepper flakes
1 tablespoon honey
1/2 teaspoon cider vinegar

In a saucepan, cover the dried fruit with water, bring to a boil, lower the heat, and simmer for 10 minutes. And the one and gently boil for another 20 minutes, or until all but about 2 teaspoons of liquid is absorbed. Remove from the Heat. Add barbecue sauce Worcestershire sauce, A1 sauce, a generous sprinkling of red pepper flakes, funny, and cider vinegar. Plates back on the stove, bring the mixture to a boil, lower the heat, and simmer for about 15 minutes. Cool slightly. Place in a blender and blend just long enough to break up the fruit, 1015 seconds. Makes about 3/4 cup of sauce.

Legal Sea Foods Fried Haddock

Legal Sea Foods Restaurant Recipe

3 cups oil, such a canola or safflower or a mixture of both
1 1/2-2 pounds haddock, pollock, or cod cut into serving pieces
about 1 cup Fried Fish Coating   (recipe below)
salt  (optional)
tartar sauce
lemon wedges

Heat the oil in a heavy, Deep, pot or deep fryer until it reaches a temperature of 365 degrees. Meanwhile, if they had it first in the buttermilk, and then in the coating mixture. Shake the pieces well to remove any excess coating, and place on a dish.

Test the oil with a thermometer to make sure it's hot enough, fry the fish, a few pieces at a time, until they are cooked through and crispy. A piece of haddock about 1 inch thick will be ready in 2 or 3 minutes. Sprinkle lightly with salt, if you wish. Serve the fish pieces immediately with tartar sauce. Garnish with lemon wedges.

Fried Fish Coating:
1 cup white cornmeal
1 cup all purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon salt

Place the ingredients in a blender. Blend at medium speed until thoroughly combined, 20 to 30 seconds. Makes 2 cups.

Notes: For a spicy variation on the recipe add 1/8 teaspoon cayenne pepper and 2 to 3 teaspoons of Old Bay Seasoning to the ingredients above. Store in a plastic bag in the refrigerator, which keeps the mixture dry and it easy to shake before using.

Legal Sea Foods Crab Hushpuppies

Legal Sea Foods Restaurant Recipe

4-5 tablespoons finely chopped green onions, both white and green parts
4 tablespoons chopped toasted red pepper, skin and seeds removed
1/4 teaspoon celery salt
1/4-1/2 teaspoon Old Bay Seasoning
8 ounces fresh crabmeat, picked over for shells and cartilage
hot pepper sauce
2 teaspoons of ketchup or cocktail sauce
1-2 teaspoons bottled horseradish
1 tablespoon fresh lemon juice
1-1 1/2 cups medium grind cornmeal
2/3 cup self rising flour
1/2 cup milk
1 large egg
grapeseed or canola oil

In large mixing bowl, add together the onions, red peppers, celery salt, Old Bay, crab meat, hot sauce to taste, ketchup, horseradish, and lemon juice. Stir in the cornmeal flour milk and eggs. Mix thoroughly. Let the mixture sit for at least 30 minutes. Add additional milk, tablespoon by tablespoon, if necessary. The mixture should be only slightly firm.

Heat the oil in a deep pot until 1/4 teaspoon of the mixture cooks immediately. Take about 1 tablespoon of the crab meat mixture, grow up between the Palms your hands to form traditional oval shape, or form it into a patty. Fry it for 2 minutes, or until browned and cooked through. Remove the pan from the Heat. Let the hushpuppy cool slightly, then taste for seasoning, and adjust as you wish, adding salt and pepper and additional spices if desired. For the remaining mixture into patties, reheat the oil, and fry them in batches, removing with a slotted spoon and placing on paper towels to drain. Do not over crowd the pan. Serve warm. Makes 4 servings.

Cook's note: To make spicy hush puppies use 1/2 teaspoon Old Bay seasoning and 2 teaspoon bottled horseradish. A half teaspoon dry mustard and 1/4 teaspoon Worcestershire sauce to the ingredients listed above.

Legal Sea Foods Old Bay Steamed Shrimp

Legal Sea Foods Restaurant Recipe

8 ounces dark beer
2 tablespoons cider vinegar
1 teaspoon Old Bay Seasoning
1 small onion, peeled and sliced, (optional)
1 teaspoon black peppercorns
1 1/2 to 2 pounds black peppercorns
1 1/2 to 2 pounds medium shrimp in shells

Place 2 cups of water, the beer vinegar shrimp boil onion slices and Peppercorns in a large non reactive pot. Bring the mixture to a boil, lower the heat and gently boil for 10 minutes. Add the shrimp. The liquid should cover the shrimp. If not, add additional water. Raise the heat until the mixture boils, immediately lower the temperature, and gently boil to the shrimp are pink and cooked through. The cooking time will vary depending upon the size of the shrimp, 1 to 3 minutes. Remove from the Heat and drain. Serve with cocktail sauce.