Regional Cooking

[jan]

For cooking and recipes from different areas of the US.

[jan]

Alaskan Salmon Dip

Ingredients:

2 red salmon fillets (or 2 packages imitation crabmeat)
3-4 tablespoons butter
1 small onion, chopped
2 (8 ounce) boxes cream cheese
1 (16 ounce) container sour cream
worcestershire sauce
1 (8 ounce) jar sweet relish
1 (8 ounce) jar dill relish
garlic salt

Directions
Wrap Salmon in tin foil with Butter and Onions, bake in oven on 350 for about 15 to 20 or until done (cooking times my very, he never was exact on cooking time so just be sure to watch it).
Then debone the Salmon and flake it using a fork.
In a large bowl add salmon, cream cheese, stir, add sour cream, Worcestershire, relishes, and garlic salt, stir again.
Makes sure to add Worcestershire and garlic salt to taste.
Can be served hot or cold.
Serves 8-12

[Noguidedtours]

SOUTHWESTERN FRIED PERCH RECIPE

Ingredients
1 envelope taco seasoning
1 pound perch fillets or striped bass (or whatever he caught on the lake that day!)
1 jumbo egg or 2 small eggs
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
3 tablespoons vegetable oil (can substitute peanut oil)

Directions (Check Important Information below…before you start!)
Pour taco seasoning in a large zip-loc bag; add perch fillets, one at a time, and shake to coat.

Beat the egg in a small bowl and pour it onto a plate. (Rinse and dry bowl) Combine cornmeal and flour in the bowl and then spread it on another plate. Lay fillets (both sides) in egg, then lay fillets in cornmeal mixture, coating both sides. Place in a single layer on a plate, refrigerate (covered) for 15 minutes.

In a large skillet, heat oil over medium high heat. Fry fillets for 2-3 minutes on each side or browned to taste.

Important Information
This recipe serves 4 normal people or 2 hungry guys who spent the day on the lake!

To get some extra loving that night, serve with hot, buttered corn-on-the-cob! (Show him the recipe and tell him he’s obligated to perform, because that’s what the recipe said!)

Start heating a 10” kettle ½ full of water, (before you start the fish recipe). At boiling, add the 4 ears of corn. Cook for 20 more minutes (just enough time to fix the fish and have them both hot on the table)

[jan]

Cajun Style Blackened Snapper

INGREDIENTS
2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano

4 (6 ounce) fillets red snapper
1 1/2 cups butter, melted

DIRECTIONS
In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork. Serves 4