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  • Recipes from Alaskan Reel Affair Charters LLC
    drain and reserve Sauté the Shrimp in the Butter over high heat for 1 minute Add the Scallops and heat for 30 more seconds Season the Shellfish with Salt and Pepper remove and reserve in a warm place Deglaze the pan with the Sambuca then add Cream Boil and reduce until the Sauce thickens Add the Vegetables Scallops and Shrimp to the pan and simmer until the Shellfish is done

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=876 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    cold running water and place still wet in a small soup bowl Season with the Soy Sauce Cover with a wet paper towel and microwave on high for 3 minutes Remove from the oven and uncover Meanwhile lightly sear the Scallops on high heat in a small saute pan with the Olive Oil about 2 minutes Add the Broccoli Chicken Stock Ginger Juice or grated Ginger and the Clams Season

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=697 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Scallops using lots of Olive Oil Butter and Spices of your choice Then set them aside Don t overcook Melt the Butter in a saucepan and begin adding in the Cornstarch and Wine Slowly add the Milk to the saucepan You can set the consistency of your sauce by the amount of Milk you add to the saucepan Add the Shrimp and Scallops to the sauce and serve over rice

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=366 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Method Preheat oven to 300 degrees F Melt Butter in a saute pan Add Shallots and cook over low heat for 5 minutes Add peeled and deveined Shrimp Pour in the Wine Bring to a boil and stir in the Tomato Paste Cube the Boneless and Skinless Salmon Puree in a food processor adding the Butter Cream Eggs Salt and Pepper and Herbs Transfer to a bowl Fold in the Shrimp mixture Spoon mixture in a greased terrine smoothing the top with a spatula Cover terrine and bake in a water bath for 45 minutes to an hour Remove terrine from water bath Slice and serve with White Butter Sauce Serves 10 White Butter Sauce Recipe Serves 10 9 Tablespoons White Wine Vinegar 9 Tablespoons Dry White Wine 6 Tablespoons Shallots Finely Chopped 3 Tablespoons Heavy Cream 24 Oz Unsalted Butter Cold Salt and White Pepper Ground to Taste DIRECTIONS In a small heavy pan boil the Vinegar Wine and Shallots until all liquid is reduced Add the Cream and re boil until completely reduced Whisk in the cold Butter a few pieces at the time The sauce thickens and becomes creamy Note do not overheat the Sauce as the

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=753 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Dried Oregano 2 Bay Leaves 1 2 pound Shrimp peeled deveined halved lengthwise 1 2 pound Scallops coarsely chopped 1 2 pound Lobster meat thinly sliced 1 2 pound Salmon fillet thinly sliced 1 16 ounce package Lasagna Noodles Preheat the oven to 375 F Oil a 13x9 inch baking dish set aside Bring a large pot of water to a boil Mix together Ricotta Goat Cheese and Egg set aside Heat Olive Oil with Red Pepper and Garlic in a large skillet Add Tomatoes Basil Parsley Fennel Thyme Oregano and Bay Leaves Stir fry two minutes over medium high heat Remove from heat and discard Bay Leaves Add Shrimp Scallops Lobster and Salmon Stir well cover and set aside Drop Lasagna noodles into boiling water and cook until they become flexible enough to work with 4 to 5 minutes Drain and rinse with cold water to stop the cooking Place a few teaspoons of Tomato Sauce in bottom of baking dish to coat Arrange one third of the noodles on the bottom overlapping slightly for a firm foundation Dot with half of the Ricotta Mixture and spread carefully but evenly Using a slotted spoon place half of the Seafood

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=841 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    heavy large skillet over a medium heat Add Scallops and Shrimp and Sauté until just cooked through about 3 to 4 minutes Using a slotted spoon Transfer seafood to a bowl Add Garlic to the same skillet Sauté 1 minute Add Tomato and 1 2 of the Basil simmer until sauce thickens some about 10 minutes Increase heat to medium high Add Clam Juice and Cream and simmer until thickened

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=72 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    simmer until Garlic just begins to change color Above all do not allow it to brown At that moment add Pepper Flakes and about half of the Chopped Parsley Add dollop of Butter allow sauce to simmer about a minute longer then remove from heat and set aside In a large covered pot steam Clams in Wine and Water for about three minutes after all Clams have opened Shuck and set aside Meat and save Nectar discarding any Clams that do DO NOT OPEN Shell Prawns no need to gut Lightly sauté empty shells in remaining Butter and Olive Oil remove shells and add Prawns dash of Salt and a grinding of Black Pepper and then sauté only until all the Prawns have turned reddish Set Prawns aside Fill a large Spaghetti pan two thirds of the way to the top with water the rule is at least a Gallon of Water per pound of Pasta add Nectar Bring water to a rapid boil add 2 to 3 tablespoons Salt add Linguine Spaghetti or Spaghettini stir and cook until Al Dente usually 8 to 10 minutes To check for doneness start taste testing strands after about 7 minutes Drain but

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1241 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Tablespoons Chopped Chives 2 Tablespoons Lime Juice juice of one lime Salt and Pepper Walnut Oil 4 Egg Yolks Beaten 1 Tablespoon Spicy Brown Mustard 1 4 Teaspoon Saffron 3 Tablespoons Heavy Cream Whipped Fresh Dill optional In a skillet heat Oil Add Shallots and sauté until golden Add Chicken Stock and White Wine simmer until liquid is reduced to one third Set aside Remove skin from Salmon discard Cut filet into 6 equal pieces Cut a pocket into one side of each Salmon piece In a small bowl combine Oysters Chives Lime Juice Salt and Pepper to taste and enough Walnut Oil to help mixture hold together mix well Place equal amounts of stuffing into each Salmon pocket Season Salmon with Salt and Pepper brush with Walnut Oil Place Salmon in centre of cooking grate Grill 6 to 8 minutes until Salmon is opaque and stuffing is heated through turning once halfway through grilling time Meanwhile return sauce to a simmer Mix together Egg Yolks Mustard and Saffron gently fold into sauce Return to a simmer Adjust seasoning with Salt and Pepper Fold in whipped cream Place an equal amount of sauce on individual plates Top each with one

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=639 (2016-04-25)
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