Free Recipe Blog

Tarragon Trout

2 trout with heads on (8−10 oz.)
1/4 cup water
1/4 cup olive oil
1/2 tablespoon tarragon leaves
1/2 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a boil. Cool, and add the remaining ingredients. Pour the marinade over the trout. Refrigerate for 3−4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.

About The Author
Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Baked Seafood Au Gratin

1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all−purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and de-veined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese

Lightly grease one 13×9x2 inch baking dish. In a heavy skillet, saute the onion and the pepper in 1/2 cup of the butter or margarine. Cook until tender. Stir in 1/2 cup of the flour and cook over medium heat for 10 minutes, stirring frequently. Add the crabmeat and stir well. Press this mixture into the bottom of the prepared baking dish and set aside.

In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.

Preheat oven to 350F. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.

Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently.

Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.

About the Author: Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.

Cut orange into 1/2−inch pieces. Mix orange pieces, peel and mint in small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium heat. Add onion, then vinegar. Toss until just heated through, about 1 minute. Add onion mixture to orange mixture (do not clean skillet). Season relish with salt and pepper.

Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high heat. Add fish and sauté until crisp outside and just opaque in center, about 4 minutes per side. Transfer fish to plates; top with relish.

About The Author
Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

This recipe is one of my favourites that I saw mentioned on a seven day detox plan for the most recent Celebrity Overhaul challenge. It is taking place in Thailand and you can check out Celebrity Overhaul for yourself and also take a look at the Great Australian Diet site where you can purchase the complete program.

Chiva-Som stir-fried rice noodles, Thai-style

Serving size: Serves 6
Cooking time: Less than 30 minutes

Chiva-Som’s stir-fried rice noodles, Thai-style recipe, as seen on Channel 9’s Celebrity Overhaul series. This quantity serves six people, has 260 calories and 2.6g of fat.

INGREDIENTS

500g rice noodles — cooked
250ml vegetable stock
Half a medium onion — shredded
6 cloves garlic — crushed
1 cup snow peas
6 large fresh chillies — seeds removed and shredded
1 large carrot
1 cup baby corn — cut in half, lengthwise
1 cup kale — roughly chopped
1 cup Thai basil leaves
4 teaspoons soy sauce
100g mushrooms — chopped

METHOD

Blanche the vegetables in boiling water. Plunge into cold water to chill, drain well and set aside. In a wok or large non-stick frying pan, place a little of the vegetable stock with the onion and the garlic. Cook until transparent and almost dry, adding a little extra stock if the mix becomes too dry. Carefully pull the rice noodles apart and add to the wok or pan. Toss well, adding a little extra vegetable stock as necessary. Add the cooked vegetables and chillies to taste. Toss well to heat through. Season with soy sauce and lastly add the basil leaves. Mix well and serve.