-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
INGREDIENTS
1, 8 to 10 oz boneless redfish filet
1 fresh artichoke bottom
2 large button mushrooms
2 oz Meuniere Butter
3 oz Crabmeat
2 tbsp green onion
Salt & Pepper the filet of fish and grill.
PROCEDURE: Slice mushrooms and artichoke heart. In a heated skillet, sauté the mushrooms, artichoke, green onion, & crabmeat in Meuniere Butter. To Plate: place filet of fish in the center of the plate and top with Crabmeat Yvonne Garnish.
Meuniere Butter
INGREDIENTS
1 pound salted butter
3 tbsp red wine vinegar
3 tbsp fresh lemon juice
PROCEDURE
Melt salted butter over medium heat until dark brown; whisking often, do not allow it to stick. Slowly add lemon juice and vinegar to the butter while whisking. When finished, turn off the heat & put into container until ready to use.
Fried Soft Shell Crabs
2 soft shell crabs
4 eggs
1 quart whole milk
flour
PROCEDURE
Mix eggs and whole milk to make egg wash. Clean soft shell crabs and dip into egg wash & then into flour. Drop into 350 degree oil for 3-4 minutes. Flip crabs half way through frying. (Soft Shells will float when they are done) Plate and pour Meuniere Butter over them.
