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  • Recipes from Alaskan Reel Affair Charters LLC
    Oil in a large frying pan for 3 minutes or until cooked thoroughly Remove the cooked Shrimp and Scallops with a slotted spoon reserving the oil in the pan Dice the Shrimp save 4 to 8 whole Shrimp to use as a garnish Sauté Onion and Garlic in the Shrimp Oil for 5 minutes add the Peppers Tomato Spices and Wine Cook over medium heat until wine is reduced by

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=446 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Peeled Seeded and Diced 1 Tablespoon Fresh Dill Minced Sour Cream Frosting 1 Cup Sour Cream 1 Teaspoon Onion Powder 1 Tablespoon Lemon Juice 1 Slice Smoked Salmon for Garnish Preheat oven to 350 F Beat Egg Whites with Cream of Tartar until stiff but not dry Set aside In a heavy bottomed saucepan melt Butter Stir in Flour and cook for 2 minutes stirring constantly Add Milk and stir until Sauce thickens Lightly whisk together Egg Yolks Sugar and Salt Stir a small amount of White Sauce into Yolks Add the Yolk mixture to the pan Cook for 1 minute stirring constantly Remove from heat and fold in Beaten Egg Whites Divide Soufflé mixture between 2 9 inch pans that have been Buttered and lined with parchment paper Bake for 35 to 40 minutes until top springs back when lightly touched Cool for 10 minutes in the pan Remove from pans and peel off paper Refrigerate Filling Beat Cream Cheese Add Sour Cream and Lemon Juice and beat until smooth Stir in Salmon Scallions Cucumber and Dill Place one Soufflé layer on the serving plate Cover with the filling Place second Soufflé layer on top Combine the Frosting ingredients

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1079 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Swiss Cheese Mix the Horseradish Mustard and Butter until smooth spread on one side of each slice of Toast Divide Smoked Salmon equally into four portions spreading it evenly on each slice Place a slice of Cheese on top of the Salmon Put sandwiches on a broiler pan and broil for one minute or until the Cheese is bubbly Serve warm and enjoy Alaska Salmon Halibut Fishing Trips Alaska Salmon

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=908 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    heat the Olive Oil over a medium high heat add the Onion and saute until translucent but not browned Add the Smoked Salmon and continue cooking until the Salmon turns opaque about 1 to 2 minutes Pour in Heavy Cream Taste and adjust seasoning with salt and pepper Use caution in adding the salt because the Smoked Salmon may be somewhat salty also Add pasta and toss to coat If

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=20 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Tops ½ Cup Shredded Jack Cheese In a bowl mix Red Onion Slices and Lime Juice Cut Cream Cheese into 1 2 inch chunks mix Enchilada Sauce and Chicken Broth and pour 1 cup of the mixture into a shallow 3 quart 9X13 inch casserole Stack Tortillas and put in a microwave safe plastic bag but do not seal Heat in a microwave oven on full power just until hot about 1 to 2 minutes Dip Tortillas 1 at a time in Sauce in casserole and turn over to coat Stack at 1 end of the casserole Scatter 1 8 of the Salmon Cream Cheese and Green Onions across center of 1 Tortilla Roll to enclose filling and set seam down in Sauce Repeat to fill remaining Tortillas pushing unfilled ones to the end of the casserole as you work Pour remaining Enchilada Sauce mixture over and around filled Tortillas Bake in a 400 F oven untilSsauce Bubbles 10 to 12 minutes Sprinkle Jack Cheese over Enchiladas and Bake until melted 2 to 3 minutes more With a slotted spoon lift the Red Onion Slices from the bowl and Scatter over the Enchiladas Serve with a wide spatula Season to

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=735 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    1 oz Parmesan Cheese 8 12 oz Fettuccine Pasta Cooked Saute Butter Zucchini Shallots and Parsley until tender Do not overcook or your sauce will turn brown Add Cream Lemon Juice Salt and Pepper Let sauce reduce until thick in consistency Add smoked Sockeye or Coho or King and parmesan cheese Add cooked Pasta stir and enjoy Serves 2 Sandro Lane A meal in itself this pasta dish is to

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=733 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    Weed Grated Parmesan Cheese and Chopped Fresh Parsley garnishes Cook Radiatore according to package directions In a saucepan over medium heat melt Margarine Add Onion and saute until tender Reduce heat and mix in Flour Add Cream or Milk slowly whisking constantly until mixture thickens Add Smoked or Barbecued Salmon and cook til hot Stir in Lemon Pepper Chives and Dill Mix in the Radiatore and serve immediately Serve with

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=651 (2016-04-25)
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  • Recipes from Alaskan Reel Affair Charters LLC
    cut into thin slices Ragout 2 Tablespoons Vegetable Oil 2 Shallots Peeled and Finely Chopped 1 4 Pound Mushrooms wild or cultivated Cleaned and Quartered 1 2 Pound fingerling Potatoes Quartered 1 Pound Spinach stems removed and cut into chiffonade thin strips 2 Cloves Garlic finely chopped 1 4 Cup White Wine 1 4 Cup Madeira Wine optional or use an additional 1 4 cup of White Wine Kosher Salt and cracked Black Pepper to taste To Prepare the Salmon Preheat oven to 275 degrees Season Salmon with Salt and Pepper Place Celery Strips and Onion in an ovenproof roasting pan creating a rack for the Salmon Place Salmon on top of Celery Onion mixture Place Salmon in oven and roast for about 12 to 15 minutes until just cooked in the center To Prepare the Ragout In a medium sized sauté pan over medium heat add Vegetable Oil Add Shallots Mushrooms and sauté until soft but not colored approximately 10 minutes Add Potatoes and continue cooking until the Potatoes are slightly caramelized and tender an additional 12 to 15 minutes Add the Spinach and Garlic and toss to coat in Oil Add both Wines and cook until Wine is almost evaporated and the pan is almost dry Season with Salt and Pepper Keep warm Taste and adjust seasoning To Serve Place Ragout in center of plate Arrange Salmon with Celery Onion strips on top of Ragout Advance Preparation The Ragout may be made up to 2 Days ahead and refrigerated Add a little Oil to a hot sauté pan and heat the Ragout just prior to serving Substitutions and Options Any Salmon Atlantic or Pacific will work for this recipe but the flavor of wild Pacific Salmon is best If you choose farm raised fish make sure it has

    Original URL path: http://www.reelaffair.com/recipes_2.asp?todo=Detail&ID=1114 (2016-04-25)
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