Supreme Cannelloni

December 2, 2009 by Firehouse Chef
Filed under Baked, Boiled, Buffet, Dinner, Easy, Easy Seafood Recipes, Main Course, New Seafood Recipe, Pasta, Supper

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Supreme Cannelloni -This phenomenal, homemade, cannelloni, is a melt in your mouth favorite. It is also three easyÃƒâ€šÃ‚Â recipes in one, as we have included the recipe for the sauce, and the cheese topping as well as the cannelloni itself. Hefty and hearty, the stuffing is overflowing with seafood, sausage, cheeses, and a dash of spice.

Cook Time: 40 mins
Servings: 8
Main Ingredient: Pasta, Cheese, Meat
Difficulty Level: 2

Ingredients to make Supreme Cannelloni

1 lb Ricotta cheese
1/2 c Parmesan cheese, grated
2/3 c Romano cheese, grated
1/2 lb Mozzarella cheese, shred
1/4 lb Crawfish tails, cut small pieces
1/4 lb Crabmeat
1 lg Link boudin, smoked, cut in small pieces
1 lb Link Italian sausage, cut in small pieces
28 Canneloni shells
4 Eggs
2 Jalapeno peppers, chopped
1 t Tabasco

**SAUCE
1/2 c Red wine
3 c Tomato sauce
2 sm Cans tomato paste
1/2 c Butter
4 tb Olive oil
1/4 c Onion, diced
1/4 c Shallots, slice thin
1 t Fresh ground white pepper
1/8 c Garlic, chopped
1/4 c Mushrooms, chopped

**TOPPING
1/4 c Parmesan cheese, grated
1/4 lb Mozzarella cheese, shred

Directions to make Supreme Cannelloni

Step 1:Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several miniutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste. Simmer 1 hour or more.

Step 2:Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.

Step 3:Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 350 degrees. Put under broiler for last 5 minutes to brown cheese topping.

Image Source: Frenkieb

Tags: Baking, Butter, Crab, Egg, fish, Garlic, Italian, Jalapeno, Lunch, Meat, Mozzarella, Mushrooms, Onion, Parmesan, Pasta, Ricotta, Romano, Sausage, Seafood, Tomato Sauce

Baked Salmon In Foil

October 1, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

Ingredients to make Baked Salmon In Foil

3 1/2 lb Salmon
1 Lemon
Salt and Pepper
1 tb Oil or Softened Butter

Directions to make Baked Salmon In Foil

Step 1:Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil.

Step 2:Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Bake 350 for 10 minutes per pound.

Step 3:If serving hot, take it out of the oven and let it stand for a further 10 minutes.

Step 4:If serving cold, leave the salmon in the foil for two to three hours. To serve: Unwrap the fish and gently pull off the skin.

Image Source: VirtualErn

Tags: Baking, Butter, Citrus, Dinner, Easy, Lemon, Quick, Seasoning, Simple, Whole Salmon

Creamy Tuna and Egg Noodles

July 27, 2009 by Firehouse Chef
Filed under Baked, Boiled, Buffet, Casserole, Easy, Easy Seafood Recipes, Main Course, New Seafood Recipe, Supper

Ingredients to make Creamy Tuna and Egg Noodles

4 c Wide egg noodles
Seasoned salt
2 cn Cream of mushroom soup
Seasoned pepper
2 cn Tuna, chunk
1/2 ts Cumin
1 ts Margarine
1 ts Paprika
Bread crumbs

Directions to make Creamy Tuna and Egg Noodles

Step 1:Boil the noodles until tender. Drain. Mix noodles, soup and tuna meat together. Add salt and pepper to taste. Add cumin.

Step 2:Pour into buttered casserole dish. Sprinkle bread crumbs on top. Sprinkle paprika on top of bread crumbs. Preheat oven to 350 degrees F. Bake until top is toasty brown. 20-30 minutes.

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Tags: Baking, Bread Crumbs, Creamy, Dinner, fish, Lunch, Pasta, Quick, Simple, Soup, Spice, Tuna

Baked Smoked Salmon and Feta

July 24, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Supper

Ingredients to make Baked Smoked Salmon and Feta

3 oz Smoked salmon, diced
6 oz Cream cheese, softened
3 oz Feta cheese
1 Egg, slightly beaten
1 t Capers
2 tb Finely chopped parsley
4 Scallions, topped, diced
1 tb (or more) poppyseeds
1 frozen pastry sheet, cut into a 3 X inch rectangle and some melted butter.

Directions to make Baked Smoked Salmon and Feta

Step 1:Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsley, and scallions.

Step 2:Roll out the pastry sheet to double its size. Liberally brush it with melted butter. Spread the salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the roll with melted butter and sprinkle with poppy seeds.

Step 3:Make 1/2 inch deep diagonal slashes across the roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden.