Moo's Cold Shrimp-Stuffed Avocado

There are about 2 1/2 feet of snow on the ground here in Maine, and I guess I'm sorta dreaming of the summer sun. Also my brother reports that it's 70 degrees in Southern California. So here's a little summer treat for him. In fact, you can enjoy this summer palate pleaser anytime.

3 large avocados
Juice of 1 lemon
1 pound cooked shrimp, coarsely chopped (But put 6 whole shrimp aside)
1 jalapeno chili, finely chopped
1 hard-boiled egg, chopped
2 dozen pitted black olives, coarsely chopped
Mayonnaise
Salt & pepper to taste
3 T coriander, minced

Carefully cut avocado in half. Remove pit and scoop out the avocado flesh. Keep the shell halves intact because you'll be refilling them and using them like little bowls. Put avocado in in a bowl, sprinkle with lemon juice (this will help keep avocado from turning brown). Mash avocado, then add chopped shrimp, jalapeno, egg, and olives. Mix. Add mayonnaise to the consistency and taste of your choice. Season with salt and pepper. Fill the 6 avocado shells equally. Sprinkle top with coriander and top each with a whole shrimp.

Moo's Cold Poached Salmon w/ Cucumber Salad

Nothing says summer party favorite like cold salmon. Moo had several recipes, and this is a favorite...a real palate pleaser.

4 salmon steaks, about 3/4" thick

Stock for Poaching
1 cup water
1/2 cup dry white wine
1 small onion, sliced
1 small carrot, sliced
2-3 parsley sprigs
1 small bay leaf
1 1/2 tsp. salt
1/4 tsp. peppercorns

Green Sauce
2 egg yolks
1 T prepared mustard
1 T lemon juice
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup olive oil
1/3 cup parsley, minced
1/3 cup watercress, minced
1/3 cup spinach, minced
1 tsp. sage, crumbled

Cucumber Salad
2 T olive oil
1 T lemon juice
2 tsp red wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
2 medium cucumbers, peeled, halved lengthwise, seeded and sliced thin
1 T fresh dill weed
Mix oil, lemon juice, vinegar, salt and pepper. Add cucumber slices and dill weed. Toss.

Prepare Green Sauce: With a small whisk, beat egg yolks, mustard, lemon juice, salt and pepper until well blended. Slowly beat in oil, drop by drop at first and then in a thin stream until mixture forms mayonnaise. Fold in parsley, watercress, spinach and sage. Refrigerate overnight.

Poach Salmon: In skillet, bring stock ingredients to a boil. Add salmon steaks, cover and simmer until fish flakes easily (about 10 minutes). Do not overcook. Cool salmon in stock at room temperature. Carefully transfer steaks to serving platter with slotted spatula. Spoon on some green sauce (serve remainder on the side). Garnish and serve with cucumber salad.

Moo's Coconut Shrimp

You're going to love these shrimp. They are a palate pleaser you have got to make. Like a lot of health-conscious people, I don't eat much fried food these days. That's not to say the taste isn't a real palate pleaser. And there is the rare occasion and the right food can tempt. Moo used to make this one a lot...back in days when we all ate more fried food. You might come up with a way to take this taste and prepare it without the frying. In any case, I don't deep fry any more, I saute in the skillet with a little olive oil.

24 jumbo shrimp, clean and flattened
1/4 cup flour
1/2 tsp. salt
1/2 tsp dry mustard
1 bag flaked coconut, slightly toasted
2 eggs
4 T coconut cream

Marinade
1/4 cup fresh squeezed lemon juice
1/2 tsp salt
1-1/2 tsp curry powder
1/2 tsp ground ginger

Dipping Sauce
To taste combine orange marmalade, hot Chinese mustard and Curaco.

Clean and flatten shrimp then marinate overnight. Line cookie sheet with wax paper and combine flour, salt and dry mustard on the wax paper. Spread toasted coconut on another cookie sheet. In a bowl, combine eggs and coconut cream. Heat a deep fryer, skillet or wok with olive oil. Dredge shrimp in flour. Then egg mixture. Then coconut. Deep fry (375 to 400 degrees) to a golden color. Serve with dipping sauce. Note: if you do 30 shrimp or more, double the flour and marinade mixtures.

Moo's Clam Puffs

These are fun and they taste good too.

3 6-1/2 ounce cans chopped clams, drained (save 1/4 cup of liquid)
2 eggs, separated
1 cup all-purpose flour
2 tsp baking powder
1/2 stick butter, melted
1/2 tsp salt
Pepper to taste
Olive oil for deep frying

Combine clams, clam liquid and egg yolks in medium bowl. Add flour, baking powder, melted butter, salt and pepper. Mix well. Beat egg whites to stiff peaks. Fold into clam mixture. Chill at least 3 hours (even overnight).

Heat oil in deep fryer or large frying pan to 375 degrees. Drop mixture by teaspoonfuls; don't crowd. Fry until brown and crisp, turning once. Drain on towel, sprinkle lightly with salt. Serve hot.

Moo's Very Best Clam Chowder

Prepare 10 dozen clams for steaming (i.e., soak in water and cornmeal to clean the sand out of the clam. If particularly sandy, you might have to change water/cornmeal more than once.). Steam until clams open and can be easily removed from shells. Save 1 ½ cups of the clam broth, poured through cheese cloth to catch any residual sand.

In a kettle, sauté 1 ½ cups diced onion in a generous amount of butter until soft and transparent but not brown. Add 2 ½ cups diced potatoes and the reserved clam broth. Simmer 20 minutes. Add clams and simmer 5 minutes. In a sauce pan, heat 2 ½ cups milk and ¾ cup heavy cream (or sour cream). Pour into the soup pot and add 2 t. salt and ½ t. crushed thyme, pepper to taste. Make a mixture of butter and flour (roux), add to hot soup. Do not allow to boil. Finally add 2 cups chicken broth. When plating the soup, add a pat of butter to the top of each bowl.

Moo's Cold Stuffed Sushi Clams

Moo served these as either hors d'oeuvres or as part of a selection of sushi. The number of clams you'll need to prepare will depend on how you plan to use this dish.

Seasoned sushi rice
Little neck clams
Japanese rice vinegar
wasabi

Use your best recipe to make a batch of seasoned sushi rice. Steam little neck clams. Remove clam meat from shell, keeping clams intact. Clean shells because you are going to use them to serve these little treats. Moisten hands with a little Japanese rice vinegar. Pick up a small portion of sushi rice and press into a ball. Set rice in a clam shell half. Dab a little wasabi on top and add a clam. If you wish, place the other half of the clam shell on top. Serve soon after making and at room temperature.

Maryland Deviled Crab

Actually I have another crab cake recipe that is my all-time favorite palate pleaser for crab. I'll share that soon. In the meantime, this is an excellent crab recipe and you get all the taste of crab cakes without frying or sautéing.

3 T butter
2 T chopped onion
2 T chopped green bell pepper
2 T all-purpose flour
¾ cup milk
8 oz. cooked crabmeat, drained, flaked (2 cups)
1 T chopped fresh parsley
½ tsp dry mustard
2 tsp lemon juice
½ tsp Worcestershire sauce
½ tsp hot pepper sauce
1 egg, slightly beaten
½ cup soft bread crumbs
2 T butter, melted

Heat oven to 400°. Lightly grease 1-quart casserole or 4 individual baking dishes or shells. Melt 3 tsp butter in medium saucepan over medium heat. Add onion and bell pepper, cook and stir until tender. Stir in flour. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add all remaining ingredients except bread crumbs and 2 T butter. Sprinkle evenly over crab mixture. Bake 400° for 15 to 20 minutes or until thoroughly heated. Serves 4.

For a real treat: Spice up the servings with Pickapeppa Sauce--Not too hot, very flavorful sauce out of Jamaica. Just pour a little on top of the crab cake.