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  • Recipes from Alaskan Reel Affair Charters LLC
    2 tablespoons chopped fresh Parsley PREHEAT oven to 450 F or grill to medium high Spray foil with nonstick cooking spray set aside Combine next 7 ingredients Stir in half of Chicken Broth CENTER one fourth of the mixture on each sheet of foil Top with Alaska seafood fillet Butter and Lemon Slices BRING up foil sides Double fold top and one end of packet Through open end add one

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=711 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    1 Tablespoon olive oil Salt and pepper to taste 1 lb fresh or frozen asparagus spears trimmed Directions Whisk together milk and Barnaise mix in small saucepan over medium heat Stir in butter until melted Blend in orange juice lemon juice and orange peel stir and cook until thickened Cover and keep warm Rinse any ice glaze from frozen Alaska Halibut under cold water pat dry with paper towel Heat a heavy nonstick skillet over medium high heat Brush both sides of halibut with oil Place halibut in heated skillet and cook uncovered about 3 to 4 minutes until browned Shake pan occasionally to keep fish from sticking Turn fillets over and season with salt and pepper Cover pan tightly and reduce heat to medium Cook an additional 6 to 8 minutes for frozen halibut OR 3 to 4 minutes for fresh thawed fish Cook just until fish is opaque throughout While fillets are cooking cook asparagus spears in small amount of water over medium high heat until crisp tender Drain and keep warm To serve place 1 4 of the asparagus on plate Top with a halibut portion and drizzle with sauce Nutrients per serving 375 calories 20g total

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1430 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    fresh Cilantro or Chives 4 Halibut Fillets 4 to 6 oz ea Method Combine Mayonnaise Green Chili Salsa and Lime Juice set aside Place Halibut on Foil sheet on medium hot grill Cook for 5 minutes then turn Halibut over Liberally brush or spoon Mayonnaise mixture on cooked side Sprinkle with Cilantro Continue cooking 5 to 10 minutes more until Fish flakes easily when tested with a fork Do not

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=762 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Halibut with Salt and Pepper to taste Dip in beaten Egg and saute in a hot skillet with melted Butter 2 to 3 minutes on each side Remove to a serving plate and keep warm Add Shrimp to pan with Capers and Lemon Juice Cook for 1 to 2 minutes scraping pan and stirring well Spoon sauce and Shrimp over Halibut and garnish with Lemon Wedges Serve with Hot Rice

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=761 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Garlic Parmesan Cheese and Salt in a food processor or blender until smooth Stir in Yogurt Place Oil in large skillet Saute the Shrimp and Red Bell Pepper in the skillet over medium low heat for 4 minutes or until Shrimp is bright pink and cooked through When Pasta is done drain well and transfer it to a serving bowl Add the Kale mixture and toss well Add Shrimp and

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1124 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    1 pound Peeled Prawns 21 25 s per pound Remaining ingredients 1 lb Alaska Prawns ¼ lb Softened Butter 1½ Tsp Minced Garlic 1 ½ Tsp Worcestershire Sauce ½ Cup Beer ale ¼ Cup Dry White Wine Melt one half of the Butter in sauté pan Add Garlic and Prawns Add 1 ½ Tbsp Spice Mixture and brown lightly Add Beer White Wine and Worcestershire Sauce Simmer until Prawns are

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1091 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    teaspoon Sugar 4 teaspoons Vegetable Oil 1 pound Onions thinly sliced 1 2 cup drained canned Diced Tomatoes 1 Garlic Cloves minced 2 tablespoons chopped fresh Parsley Mix Shrimp 2 tablespoons Wine Ginger Black Pepper and crushed Red Pepper in large bowl Cover and chill 30 minutes Drain reserving marinade Pour 7 tablespoons Rice Vinegar into another large bowl Add 2 cups Cold Water to bowl Add shredded Lettuce and Radishes Let stand 5 minutes Drain Whisk Clam Juice remaining 2 tablespoons Wine and remaining 1 tablespoon Vinegar in medium bowl to blend Add Cornstarch Salt and Sugar whisk until Cornstarch dissolves Whisk in reserved Shrimp Marinade Set aside Heat 2 teaspoons Olive Oil in large nonstick skillet over medium high heat Add Shrimp and sauté until just cooked through about 2 minutes Using slotted spoon transfer Shrimp to plate Heat remaining 2 teaspoons Oil in same skillet over medium high heat Add Onions and sauté until beginning to soften about 4 minutes Add remaining 2 tablespoons Water and stir 1 minute Add Tomatoes and Garlic and stir 30 seconds Rewhisk Clam Juice mixture to blend Add to skillet and boil until sauce thickens about 1 minute Add Shrimp and

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=791 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Ground Coriander Seeds 4 Garlic Cloves Crushed a 1 inch piece fresh Ginger Root peeled and chopped 2 fresh Serrano or Jalapeno Chilies seeded and chopped wear rubber gloves 1 4 Cup Plain Yogurt 1 Teaspoon freshly grated Lime Zest In a large non stick skillet dry roast Paprika Cumin and Coriander Seeds over moderate heat stirring occasionally until fragrant and several shades darker about two minutes be careful not to burn them and transfer to a bowl Cool spices and stir in remaining marinade ingredients and Salt and Pepper to taste 2 Pounds Medium Shrimp about 50 shelled and deveined 1 4 Cup Vegetable Oil for frying 6 cups packed tender Watercress Sprigs washed well and spun dry 3 Red Bell Peppers cut into julienne strips 2 firm ripe Mangoes peeled and cut into julienne strips Pat Shrimp dry and add to Marinade stirring to coat well Marinate shrimp at room temperature 15 minutes Alternatively shrimp may be marinated covered and chilled up to 1 day In large non stick skillet heat oil over moderately high heat until hot but not smoking and sauté Shrimp in batches turning once until golden and cooked through 3 to 4 minutes Transfer

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=280 (2016-04-25)
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