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Party King Catering

The Barbeque Specialists

Recipe 0f the Month

August 2008

Smoked Bluefish spread

I make this appetizer out of smoked fresh Bluefish, but it works equally as well with any smoked Whitefish, or even canned Salmon with a few dashes of liquid smoke added in. It can be molded into a small bowl and turned over in the center of the serving tray for a nice presentation. Delicious!

Ingredients :

• ½ lb smoked Bluefish
• 1 (8oz) package Philadelphia cream cheese
• 2 tbs light cream
• 1 small red onion (minced)
• Few dashes hot sauce (to taste)

Method:

• Mix cream cheese and cream into food processor and blend until well blended & light
• Crumble in Bluefish and remaining ingredients
• Mix well
• Place into bowl and refrigerate
• Turn mold out onto serving plate
• Serve with assorted crackers.

 

 

July 2008

Striped Bass with creamed leeks

This is a variation of a Grouper recipe I picked up in Charleston, S C.  In this version, local Striped Bass works very well as will many other firm fleshed fish. It’s a guaranteed hit!

Ingredients for the creamed leeks:

• 3 lg leeks
• 6 oz sliced onion
• cooking oil
• 2-3 l g garlic cloves minced
• 2 tbs flour
• 2 cups chicken stock
• 2 Tbs fresh lemon juice
• Salt & fresh Black pepper

Method:

• Cut leeks , discarding dark Green part and wash thoroughly in cold water
• Heat oil in heavy skillet over med. Heat, add leeks and onions and sauté for about 15 minutes or until tender.
• Add garlic and cook for anther 2 minutes.
• Add flour, stir and cook for another 2 minutes.
• Stir in stock in a steady stream and cook until mixture thickens.
• Stir in lemon juice and season to taste with salt & pepper.
• Keep warm

Ingredients for Striped Bass:

• 3T salted butter
• Peanut oil
• Striped Bass filets (cut into serving portions if filets are large)

Method :

• Preheat oven to 350 degrees
• Heat butter and oil in an oven proof sauté pan large enough to hold fish in one  layer
• Season filets liberally with salt & pepper
• Place filets in sauté pan and cook for about 3-4 minutes
• Carefully turn with spatula
• Place sauté  pan in oven and cook for another 3-4 minutes or until fish is done (firm to the touch)
• Spoon some of the creamed leek mixture into the center of each serving plate
• Top with Striped Bass filet & serve