In article >,
"John D. Misrahi" > wrote:

> Hi all,
> i have some bags of mixed , frozen seafood. I think it contains shrimp,
> squid, mussells, and I can't remember what else. Can anyone give me some
> suggestions for a good main dish to make using this stuff?
>
> I have made some stir frys and things, but I am looking for something
> different.
>
> Spicy is good,
>
> thanks,
>
> John
>
>

It goes great with Pasta or Rice. :-)

I sautee it lightly with some fresh mushrooms in Butter and Olive oil,
then stir in some rice that has been pre-cooked in chicken stock.

Or, do the same as above, (but don't add the rice) then add a white or
marinara sauce and pour it over the top of some pasta. I recommend the
white sauce tho' as IMHO that goes better with seafood. Tomato
overwhelms delicate flavors.

Or you could make Paella. That is what my sister does.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

How about Ciopinno?

On 01 Jan 2004 17:25:43 GMT, (Snowfeet1) wrote:

>How about Ciopinno?

The charm of cioppino is fresh fish and shellfish, often in their
original wrappers. Messy, but entertaining.

Frozen, mixed sounds like a pasta sauce or casserole to me. Or
possibly bait.

John D. Misrahi wrote:
> Hi all,
> i have some bags of mixed , frozen seafood. I think it contains shrimp,
> squid, mussells, and I can't remember what else. Can anyone give me some
> suggestions for a good main dish to make using this stuff?
>
> I have made some stir frys and things, but I am looking for something
> different.
>
> Spicy is good,
>
> thanks,
>
> John
>
>

I buy those at the local Korean supermarket. I usually make them with
rice, adding some shrimp stock (you make it with the shells,) if you
don't have shrimp stock, clam broth/juice is good, s&p, some ole' bay,
couple of shots of habanero Tabasco, saffron and broiled (charred) red
peppers as decoration and for consumption.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

In article >,
Richard Periut > wrote:

> John D. Misrahi wrote:
> > Hi all,
> > i have some bags of mixed , frozen seafood. I think it contains shrimp,
> > squid, mussells, and I can't remember what else. Can anyone give me some
> > suggestions for a good main dish to make using this stuff?
> >
> > I have made some stir frys and things, but I am looking for something
> > different.
> >
> > Spicy is good,
> >
> > thanks,
> >
> > John
> >
> >
>
> I buy those at the local Korean supermarket. I usually make them with
> rice, adding some shrimp stock (you make it with the shells,) if you
> don't have shrimp stock, clam broth/juice is good, s&p, some ole' bay,
> couple of shots of habanero Tabasco, saffron and broiled (charred) red
> peppers as decoration and for consumption.
>
> Rich

Knorr makes a decent shrimp bullion cube.
I've used it to cook rice for seafood.

I never, ever cook rice it water; only in stock or bullion broth.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Thu, 1 Jan 2004 13:02:17 -0800, "John D. Misrahi"
> wrote:

(Frogleg wrote)
>>
>>Frozen, mixed sounds like a pasta sauce or casserole to me. Or
>>possibly bait.

>A casserole sounds like a good idea. Recipes?

You've embarrassed me. I haven't dealt with "mixed, frozen seafood"
personally. A Google on

"seafood casserole" recipe

turns up a number of rather similar possibilities. "Newburg" is
another search term with many results. As for "spicy", I add chile
flakes to a *lot* of recipes. I don't think ginger, one of my
alternate favorites, would be very happy in one of these combinations.

My post was in response to the suggestion of cioppino, which is, in my
experience, a combination of very fresh seafood (fish, crab, shrimp,
clams or mussels) in a tomato-based sauce. "Lazy" style has all these
de-shelled; the original is a sort of entertainment in eating, where
in-shell seafood is presented as challenge to the diner.

Also sorry for the 'bait' comment. When I saw someone buying squid at
a local (down-scale) grocery store, I inquired about a recipe.
Received the answer "Bait."

Hi all,
i have some bags of mixed , frozen seafood. I think it contains shrimp,
squid, mussells, and I can't remember what else. Can anyone give me some
suggestions for a good main dish to make using this stuff?

I have made some stir frys and things, but I am looking for something
different.

Spicy is good,

thanks,

John

Katra wrote:
> In article >,
> Richard Periut > wrote:
>
>
>>John D. Misrahi wrote:
>>
>>>Hi all,
>>>i have some bags of mixed , frozen seafood. I think it contains shrimp,
>>>squid, mussells, and I can't remember what else. Can anyone give me some
>>>suggestions for a good main dish to make using this stuff?
>>>
>>>I have made some stir frys and things, but I am looking for something
>>>different.
>>>
>>>Spicy is good,
>>>
>>>thanks,
>>>
>>>John
>>>
>>>
>>
>>I buy those at the local Korean supermarket. I usually make them with
>>rice, adding some shrimp stock (you make it with the shells,) if you
>>don't have shrimp stock, clam broth/juice is good, s&p, some ole' bay,
>>couple of shots of habanero Tabasco, saffron and broiled (charred) red
>>peppers as decoration and for consumption.
>>
>>Rich
>
>
> Knorr makes a decent shrimp bullion cube.
> I've used it to cook rice for seafood.
>
> I never, ever cook rice it water; only in stock or bullion broth.
>
> K.
>

Bullion is salt, yellow coloring, processed fat, et cetera. In essence,
it's junk. Stick with real broth/stock or wine.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

A casserole sounds like a good idea. Recipes?

john

>
>Frozen, mixed sounds like a pasta sauce or casserole to me. Or
>possibly bait.

"John D. Misrahi" > wrote in message
...
> Hi all,
> i have some bags of mixed , frozen seafood. I think it contains shrimp,
> squid, mussells, and I can't remember what else. Can anyone give me some
> suggestions for a good main dish to make using this stuff?
>
> I have made some stir frys and things, but I am looking for something
> different.
>
> Spicy is good,
>
> thanks,
>
> John


See below - this is about as good as any - serve with crusty warm French
bread (to soak up the sauce)

;-)

Dimitri

Cioppino

1 lb. fresh or frozen fish fillets
1/2 lg. green pepper, cut into 1/2 inch squares
2 tbsp. onion, finely chopped
1 clove garlic, minced
1 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 c. dry white or red wine
3 tbsp. snipped parsley
1/2 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
Dash of pepper
1 (12 oz.) pkg. frozen or fresh shrimp, cleaned
1 (7 oz.) can minced clams
Add other fish if you like such as crab

Cut fillets into one inch pieces; set aside. In a 3 quart saucepan. Cook
green pepper, onion and garlic in hot oil until onion is tender, not brown.
Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano, basil
and pepper. Bring to a boil. Reduce heat. Cover; simmer 20 minutes. Add
fish piece - shrimp, crab and undrained clams. Bring just to boiling.
Reduce heat; cover and simmer 5 to 7 minutes or until fish and shrimp are
done. Serves 6.

"John D. Misrahi" wrote:

> Hi all,
> i have some bags of mixed , frozen seafood. I think it contains shrimp,=

> squid, mussells, and I can't remember what else. Can anyone give me som=
e
> suggestions for a good main dish to make using this stuff?
>
> I have made some stir frys and things, but I am looking for something
> different.
>
> Spicy is good,

I can thing of two things I might do with it. The first would be to heat =
up
some olive oil, toss in some finely chopped garlic and very finely choppe=
d
or grated ginger root. When it is cooked throw in some chicken broth, soy=
a
sauce and hosein sauce, thicken with water and corn starch. Then throw in=

some cooked pasta, spaghettini or angel hair. Some small pieces of chick=
en
would be good in there too.

The other thing That I would consider would be to poach it, remove the
seafood, reduce the broth and use it in a B=E9chamel sauce. You can then =
use
that served on shells with grated cheese and bread crumbs and broil them,=
or
you could use it in a souffl=E9.

Thaw, marinate overnight, and grill or broil very hot, very fast. This is a
summertime recipe.

In winter, use in ciopinno or chowder.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"John D. Misrahi" > wrote in message
...
> Hi all,
> i have some bags of mixed , frozen seafood. I think it contains shrimp,
> squid, mussells, and I can't remember what else. Can anyone give me some
> suggestions for a good main dish to make using this stuff?
>
> I have made some stir frys and things, but I am looking for something
> different.
>
> Spicy is good,
>
> thanks,
>
> John
>
>

Using fresh seafood in ciopinno is nice, but as long as you're cooking it in
a strongly flavored soup, frozen works very well.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Frogleg" > wrote in message
...
> On 01 Jan 2004 17:25:43 GMT, (Snowfeet1) wrote:
>
> >How about Ciopinno?
>
> The charm of cioppino is fresh fish and shellfish, often in their
> original wrappers. Messy, but entertaining.
>
> Frozen, mixed sounds like a pasta sauce or casserole to me. Or
> possibly bait.

John D. Misrahi wrote:
> Richard Periut wrote in message >...
>
>>John D. Misrahi wrote:
>>
>>>Hi all,
>>>i have some bags of mixed , frozen seafood. I think it contains shrimp,
>>>squid, mussells, and I can't remember what else. Can anyone give me some
>>>suggestions for a good main dish to make using this stuff?
>>>
>>>I have made some stir frys and things, but I am looking for something
>>>different.
>>
>
> Well, I came up with something. I defrosted the frozen seafood under cold
> water in the sink (it also included clams and octopus).
>
> I boiled egg noodles, and sauteed some onions and garlic in a frying pan.
> Added the seafood to the onions and garlic, along with some canned crab
> meat, lemon juice, bit of white wine, dill, pepper, salt , etc..
>
> I drained the noodles, then mixed them with some mayonaise and a can of
> cream of mushroom soup. Added some bread crumbs as well, and some grated
> mozzarella and cheddar cheese (trying to use up odds and ends aroudn the
> kitchen).
>
> I combined the noodle mix and the seafood mix in a ceramic casserole dish.
> Sprinkled a layer of crumbled cornflakes cereal on top (I don't know why,
> just seemed like a good idea at the time, as i had no crackers to use
> etc..).
>
> I think it would have been fantastic with scallops, if i had some..
>
> Baked for 30min @ 350F
>
> turned out pretty decent, if I do say so myself (Which I do)
>
> -John-
>
>
>
>

NO!!!!!!!!!!!!!!!

Scallops (especially ocean scallops, as opposed to bay scallops,) are
best browned in olive oil on both sides (without over cooking them,) and
served with a bit of salt, white pepper, and fresh lime/lemon juice.
Does justice to them!

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

John wrote:

>Well, I came up with something. I
> defrosted the frozen seafood under cold
> water in the sink (it also included clams
> and octopus).

I buy these seafood 'medleys' at our local King Soopers (Kroger) here in
Colorado. I'm surprised they aren't more expensive than they are.

I prefer to not rinse or defrost under water, because I don't want to
lose any of the flavour. I usually saute it quickly in either butter or
olive oil with a bit of garlic, and shallots if I have them on hand.
Perhaps a little wine. I like it best over rice.

Elaine

Richard Periut wrote in message >...
>John D. Misrahi wrote:
>> Hi all,
>> i have some bags of mixed , frozen seafood. I think it contains shrimp,
>> squid, mussells, and I can't remember what else. Can anyone give me some
>> suggestions for a good main dish to make using this stuff?
>>
>> I have made some stir frys and things, but I am looking for something
>> different.

Well, I came up with something. I defrosted the frozen seafood under cold
water in the sink (it also included clams and octopus).

I boiled egg noodles, and sauteed some onions and garlic in a frying pan.
Added the seafood to the onions and garlic, along with some canned crab
meat, lemon juice, bit of white wine, dill, pepper, salt , etc..

I drained the noodles, then mixed them with some mayonaise and a can of
cream of mushroom soup. Added some bread crumbs as well, and some grated
mozzarella and cheddar cheese (trying to use up odds and ends aroudn the
kitchen).

I combined the noodle mix and the seafood mix in a ceramic casserole dish.
Sprinkled a layer of crumbled cornflakes cereal on top (I don't know why,
just seemed like a good idea at the time, as i had no crackers to use
etc..).

I think it would have been fantastic with scallops, if i had some..

Baked for 30min @ 350F

turned out pretty decent, if I do say so myself (Which I do)

-John-

John D. Misrahi wrote:

> Hi all,
> i have some bags of mixed , frozen seafood. I think it contains shrimp,
> squid, mussells, and I can't remember what else. Can anyone give me some
> suggestions for a good main dish to make using this stuff?
>
> I have made some stir frys and things, but I am looking for something
> different.
>
> Spicy is good,

A cup of heavy cream, some roasted pepper puree, a dab of garlic
puree, a splash of hot sauce whisked together in a saucepan. Bring to
a boil and reduce slightly. Dump the seafood into it and stir it
around for maybe a minute and a half.

1) toss with pasta.
2) pour over a grilled portobello
3) pour over a seared salmon filet
4) pour into a baked potato
5) sit crosslegged on the kitchen floor and eat it with a spoon

Pastorio

In article >,
Richard Periut > wrote:

> Katra wrote:
> > In article >,
> > Richard Periut > wrote:
> >
> >
> >>John D. Misrahi wrote:
> >>
> >>>Hi all,
> >>>i have some bags of mixed , frozen seafood. I think it contains shrimp,
> >>>squid, mussells, and I can't remember what else. Can anyone give me some
> >>>suggestions for a good main dish to make using this stuff?
> >>>
> >>>I have made some stir frys and things, but I am looking for something
> >>>different.
> >>>
> >>>Spicy is good,
> >>>
> >>>thanks,
> >>>
> >>>John
> >>>
> >>>
> >>
> >>I buy those at the local Korean supermarket. I usually make them with
> >>rice, adding some shrimp stock (you make it with the shells,) if you
> >>don't have shrimp stock, clam broth/juice is good, s&p, some ole' bay,
> >>couple of shots of habanero Tabasco, saffron and broiled (charred) red
> >>peppers as decoration and for consumption.
> >>
> >>Rich
> >
> >
> > Knorr makes a decent shrimp bullion cube.
> > I've used it to cook rice for seafood.
> >
> > I never, ever cook rice it water; only in stock or bullion broth.
> >
> > K.
> >
>
> Bullion is salt, yellow coloring, processed fat, et cetera. In essence,
> it's junk. Stick with real broth/stock or wine.
>
> Rich

That's fine if you have time to make it...

Personally, I don't like the way making any seafood stock stinks up the
house. Ick!

The bullion works fine for me.

It's not like I eat rice very often. :-)

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Bob Pastorio > wrote:

> John D. Misrahi wrote:
>
> > Hi all,
> > i have some bags of mixed , frozen seafood. I think it contains shrimp,
> > squid, mussells, and I can't remember what else. Can anyone give me some
> > suggestions for a good main dish to make using this stuff?
> >
> > I have made some stir frys and things, but I am looking for something
> > different.
> >
> > Spicy is good,
>
> A cup of heavy cream, some roasted pepper puree, a dab of garlic
> puree, a splash of hot sauce whisked together in a saucepan. Bring to
> a boil and reduce slightly. Dump the seafood into it and stir it
> around for maybe a minute and a half.
>
> 1) toss with pasta.
> 2) pour over a grilled portobello
> 3) pour over a seared salmon filet
> 4) pour into a baked potato
> 5) sit crosslegged on the kitchen floor and eat it with a spoon
>
> Pastorio
>

I like #5 the best. ;-)

This sounds good!

K. (not the original OP...)

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:
> In article >,
> Richard Periut > wrote:
>
>
>>Katra wrote:
>>
>>>In article >,
>>> Richard Periut > wrote:
>>>
>>>
>>>
>>>>John D. Misrahi wrote:
>>>>
>>>>
>>>>>Hi all,
>>>>>i have some bags of mixed , frozen seafood. I think it contains shrimp,
>>>>>squid, mussells, and I can't remember what else. Can anyone give me some
>>>>>suggestions for a good main dish to make using this stuff?
>>>>>
>>>>>I have made some stir frys and things, but I am looking for something
>>>>>different.
>>>>>
>>>>>Spicy is good,
>>>>>
>>>>>thanks,
>>>>>
>>>>>John
>>>>>
>>>>>
>>>>
>>>>I buy those at the local Korean supermarket. I usually make them with
>>>>rice, adding some shrimp stock (you make it with the shells,) if you
>>>>don't have shrimp stock, clam broth/juice is good, s&p, some ole' bay,
>>>>couple of shots of habanero Tabasco, saffron and broiled (charred) red
>>>>peppers as decoration and for consumption.
>>>>
>>>>Rich
>>>
>>>
>>>Knorr makes a decent shrimp bullion cube.
>>>I've used it to cook rice for seafood.
>>>
>>>I never, ever cook rice it water; only in stock or bullion broth.
>>>
>>>K.
>>>
>>
>>Bullion is salt, yellow coloring, processed fat, et cetera. In essence,
>>it's junk. Stick with real broth/stock or wine.
>>
>>Rich
>
>
> That's fine if you have time to make it...

You can make it ahead, and freeze it into ice cube trays and dump them
in a bag and suck out all the air.

>
> Personally, I don't like the way making any seafood stock stinks up the
> house. Ick!

Don't have an extractor?

>
> The bullion works fine for me.
>
> It's not like I eat rice very often. :-)
>
> K.
>

Not that I want to be a snob, but face it, you are buying salt, fat,
colorings.

But if you enjoy that; hey, go for it : )

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.