![]() Combine the butter, brown sugar/bourbon mixture, and other ingredients in a medium bowl and mix well. In a medium bowl, dissolve the brown sugar into the bourbon.⅔ cup peeled garlic cloves, finely choppedġ 10-ounce can of chipotle chilies in adobo sauce, chopped ![]() Ingredientsġ pound (four sticks) unsalted butter, softened to room temperature Grilled oysters with BBQ chipotle butter. Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant. Quickly sprinkle cheddar over the tops of the fish sticks and serve immediately, with lemon wedge, if desired. Turn sticks over and continue baking for 4 minutes. Place sticks on the prepared baking sheet a few inches apart. Dip the fish sticks into the egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly.In another shallow bowl, mix together the bread crumbs, dry mustard, and pepper. In a shallow bowl, whisk together the egg white, prepared mustard, and water with a fork until thoroughly blended.Preheat the oven to 450 degrees Fahrenheit. Cut cod filets into equal “sticks.” Coat a baking sheet with vegetable cooking spray.IngredientsĢ ounces sharp cheddar cheese (optional) Directions Photo credit: Seafood Nutrition Partnership. Serve with crumbled bacon and/or oyster crackers.Add the remaining dried thyme and fresh thyme along with salt and pepper. Cook on medium high heat for approximately 10 minutes. Then add heavy cream, half & half and milk. Return mixture to the pot and add the clams. ![]() Cover with ¾ cup of the broth, then puree with a hand blender (or puree in a blender).
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