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Collage' of Foods

Appetizers and Hors d'Oeuvres

Appetizers and hors d'oeuvres are usually only served on special gatherings like the Midwinter Garlic Feast and local Christmas parties. They give the cook extra time to prepare the meal. Occasionally they find their way into fall and spring trip menus – quite by accident, however.
Collage' of Foods


Tomato - Anchovy - Garlic Crostini Marinated Tomatoes & Mozzarella Onion Tartlets
Plainly Good Bruschetta Mussels Marinara Seafood Cocktail
Fried Clams Endive Leaves with Artichoke Caviar Italian Style Marinated Shrimp and Artichokes
Cooked Shrimp with Cocktail Sauce Roasted Garlic Heads Crab Dip with Pita Bread
Crab Salad Fish Fritters Crab Cakes
Baked Shrimp Delight Sautéed Green Lipped Mussels Fried Calamari Delight
Marinated Artichokes & Tomatoes Thin Crust Pizza Dough  

Nutritional Facts About Shell Fish

Tomato – Anchovy – Garlic Crostini

A Plate of Crostini

8 slices white bread – 1–1/2 lb loaf
1 loaf French bread – sliced crosswise
2 tablespoons unsalted butter
6 plum (Roma) tomatoes – seeded, sliced thinly
1 tablespoon extra–virgin olive oil
1 or 2 garlic cloves – minced
dried oregano
garlic salt and ground pepper
crushed red pepper flakes
Schilling Italian seasoning
10 oz solid chunk mozzarella cheese
2 tins anchovy fillets in olive oil (optional)
slices of pepperoni

Preheat an oven to 350° F. Cut each slice of bread in half. Shape each piece like a football, removing crust. Combine butter and minced garlic – mix thoroughly and butter the slices on one side. Lay the bread pieces on a baking sheet, buttered side up. Place the tomato slices in a shallow dish and sprinkle them with the olive oil. Sprinkle with oregano, salt, Italian seasoning and pepper. Arrange 1 or 2 tomato slices on the bread and place and anchovy fillet on top (if desired) . Sprinkle with the red pepper flakes. A slice(s) of pepperoni can be added, if desired, or be creative! Cut the mozzarella into thin slices to fit the bread pieces and top each piece with a slice of mozzarella and place into the oven to bake – until the cheese is melted. About 5 minutes. Let cool a little.

Serves 2 apiece for eight fishermen. Be careful, though.
Make to many and they won't eat the entree'

A Plate of Tomatoes and Mozzarella

Marinated Tomatoes

4 large vine–ripened tomatoes – 3/8–inch slices
2 fresh Mozzarella balls – 1/4–inch slices
1 tablespoon freshly cut basil
1/2 teaspoon oregano
1/4 cup Kraft Zesty Italian dressing
salt and pepper

Arrange the tomato slices on a large serving plate. Salt and pepper to taste Lightly sprinkle tomatoes with the Zesty Italian dressing, making sure each surface gets some. Sprinkle with oregano and place a slice of mozzarella on each Sprinkle the fresh basil over the cheese. Store covered in the refrigerator until dinner.

This is a delicious start for a garlic and spice feast.
Makes just enough to wet the appetite before the main course.

Onion Tartlets

2 tablespoons extra–virgin olive oil
3/4 cup water
1/2 teaspoon salt
2 tins anchovies fillets in olive oil (at least 16)
16 extra large, pitted black olives – slivered
2 large onions – thinly sliced and slivered ( at least 1 lb.)
salt and freshly ground pepper
1 small hot red pepper – chopped
2 large garlic cloves – minced
1/3 cup pine nuts
1 lb. pizza dough

Prepare the pizza dough. Preheat an oven to 450°F. In a lightly floured work surface, roll out the dough to a depth of 1/4–inch thick. With a round pastry cutter (approximately 1 1/2–inch diameter) cut out 24 rounds. Now roll these rounds out again until 1/2 original thickness (1/8–inch). Lay the rounds on a nonstick baking sheet. Combine the oil and water in a medium nonstick frying pan. Add the sugar and salt and pepper to taste. Bring to a boil and add the onions, hot pepper and garlic. Cover and cook over gentle heat, stirring from time to time, until the onions are golden and the water evaporates, about 20 minutes. Remove from the heat and add the olives, anchovies and pine nuts to the onion and mix well. Divide the filling evenly among the dough rounds. Transfer the baking sheet to the oven and bake until the filling and the edges of the pastry are golden brown, about 15 minutes.

Makes 24 delicious tartlets. Be careful though. Mustn't eat
too many and ruin your appetite!!

Plainly Good Bruschetta

1 or 2 (if using two double the recipe) freshly baked Focaccia Breads
1 lb. ( 12 to 16 ) fresh Roma tomatoes – seeded
and chopped into 1/4 in by 3/4 in pieces
1/3 cup roughly chopped red onions
(similar to the tomato size)
3 garlic cloves – finely chopped
2 heaped tablespoons fresh parsley – chopped
1 teaspoon fresh basil – finely chopped
1 tablespoon olive oil
3 or 4 splashes of red wine vinegar
1 pinch of ground red pepper (optional)

Focaccia Topping
1/4 cup unsalted butter per Focaccia
2 garlic cloves – minced
red onion rings

Prepare the Bruschetta Topping
Combine the prepared Roma tomatoes, onion, garlic, parsley, olive oil and basil in a large bowl. Splash with the red wine vinegar and mix thoroughly. Refrigerate at least three hours. Strain before serving. For vinaigrette, double the olive oil and red wine vinegar quantities and add a pinch of ground red pepper.

Get Ready to Serve
When ready to serve, cut the Focaccia in half, yielding two 8 in. rounds. Combine the butter and garlic and lightly butter each half of the Focaccia with the mixture. Broil each half until lightly brown. Cut each into fourth's, and top with the tomato mixture.

Serves only to initiate the salivary response in fishermen prior to the the full blown meal – caution – if not followed a substantially Garlic and Spice feast – riots may occur.

Mussels Marinara

2 to 3 lbs. of cultured mussels – remove beard
5 or 6 garlic cloves – finely chopped
1/8 cup fresh parsley – finely chopped
2 red hot peppers – finely chopped
2 tablespoons extra virgin olive oil
3 cups Bold Tomato Sauce
OR substitute
1 28 oz jar Barilla Marinara Sauce
1 12 oz package of frozen bay scallops – thawed
1 6–1/2 oz. can of chopped clams

Sauté mussels, garlic, parsley, hot peppers and olive oil in a large nonstick frying pan over medium heat. When the mussels begin to open add the Bold Tomato sauce, scallops and clams and continue to cook until the scallops are cooked (non–translucent) and the sauce is hot.
Serve immediately with French bread.

This is a delicious start for a garlic and spice feast.
Makes enough for everyone to have a bowl full of mussels.

Seafood Cocktail

1 16 oz package of small salad shrimp – chilled
1 16 oz package of frozen crab meat – thawed
1/2 cup reduced fat Miracle Whip
1/2 cup fat free yogurt
1/2 cup celery – chopped
1/2 cup chili sauce
1/4 cup ketchup
1/2 tablespoon vinegar
1/2 tablespoon minced parsley
1/2 teaspoon tarragon
A pinch of cayenne pepper
1 head iceberg lettuce – 4 to 6 whole leaves – shred the rest

In a bowl combine the Miracle Whip, yogurt, chili sauce, ketchup vinegar, parsley, tarragon, and pepper and mix well until smooth Store covered in the refrigerator until dinner. On small salad plates, put the shredded lettuce on top of a whole leaf. Combine the crab, shrimp and celery with the cocktail sauce and divide evenly on each plate.

This is a delicious start for a garlic and spice feast.
Makes enough for everyone to have a plate full.

Fried Clams

1/2 cup all purpose flower
1 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon water
1/2 cup cracker or bread crumbs
2 tablespoons grapeseed oil
A pinch of cayenne pepper
1 pint freshly shucked clams

In a small bowl combine the flour, salt, pepper and cayenne. In another bowl beat the egg and water. In a medium skillet, heat the oil. Dip the clams in the flour mixture to coat, then dip in the egg mixture and roll in crumbs. Fry clams until golden brown about 5 minutes on each side, turning once.

Serve with homemade low fat tarter sauce. Makes four servings.

Endive Leaves with Artichoke Caviar

1 6–oz jar marinated artichoke hearts
1/2 cup finely chopped zucchini
2 tablespoons chopped green onions
1 medium tomato, peeled, seeded and finely chopped
2 tablespoons snipped fresh basil
1 teaspoon lemon juice
2 cloves garlic, minced
3 heads Belgian endive
1 pinch red pepper flakes

Drain the artichoke hearts, reserving the marinade (about 1/3 cup). Set aside and finely chop artichoke hearts. Place artichoke hearts zucchini, green onion, and tomato in a medium bowl. Combine the reserved artichoke marinade, basil, lemon juice, red pepper flakes and garlic in a small bowl. Whisk to mix well. Pour over artichoke mixture. Cover and let marinate for 2 to 6 hours, stirring occasionally. To serve, drain mixture. Cut away the bitter core from Belgian endive heads. Separate endive leaves and spoon about 2 teaspoons of the mixture into each leaf. If desired garnish with fresh basil sprigs
Endive leaves can be stored up to 5 days in a airtight container.
And the endive "boats" can be prepared 1 hour in advance, refrigerate.
Makes up to 36 endive "boats"

Cooked Shrimp with Cocktail Sauce

Plate of Shrimp Cocktail
Shrimp Symbols on Left Ingredients
2 to 3 lbs. of large Gulf (pink) shrimp
2 tablespoons prepared horseradish – Extra Good n' Hot
1/2 cup Heinz tomato ketchup
1/4 cup Heinz Chile Sauce
1/2 teaspoon salt
Shrimp Symbols on Right

Remove the shell and devein the shrimp, leaving the tail on. Bring to a boil, a large saucepan of salted water and add the shrimp. Remove from heat just as the water comes to a boil. Pour the shrimp into a colander and let drip and cool. Do not cool with cold water. When cool to touch, refrigerate. Combine the remaining ingredients in a suitable serving bowl.

This is always a HIT to begin a garlic and spice feast. Then again – Makes just enough for everyone to fill up on the "good stuff" and skip the rest of the meal because the cook is tired.

Italian Style Marinated Shrimp and Artichokes

1 9–oz package frozen artichoke hearts
1 8–oz package of fresh medium sized peeled, deveined gulf shrimp
1/2 of a 7–1/2 oz jar roasted red sweet peppers,
drained and cut into thin strips
1/3 cup red wine vinegar
2 tablespoons vegetable or grapeseed oil
1 tablespoon thinly sliced green onions
1 garlic clove – minced
1 teaspoon freshly chopped oregano or basil or both
a pinch of salt and pepper
a pinch of red pepper flakes

Cook artichoke hearts in a large saucepan according to package directions. Add shrimp the last 3 or 4 minutes of cooking; cook until shrimp turn opaque and artichokes are tender. When cool enough to handle, half any large artichoke pieces. Combine artichokes, shrimp and red pepper strips in a medium nonmetal bowl. Combine vinegar, oil, green onion, garlic, oregano or basil or both, salt, pepper, and red pepper flakes in a screw top jar. Cover and shake to combine. Pour over artichoke mixture tossing gently to coat Cover and chill for 2 to 4 hours stirring occasionally. To serve, drain mixture and transfer to a shallow serving bowl or platter. Makes up to 15 servings.

Hot Crab Dip with Pita Wedges

Bruce Boettcher
Clipart of Crap Dip on Left Ingredients
1 lb canned crab meat, drained (fresh if available)
3 tablespoons olive oil
6 tablespoons butter, unsalted
1 cup green onions – chopped
2 garlic cloves – finely chopped
3/4 cup fresh parsley – finely chopped
2 tablespoons all purpose flour
1 teaspoon cayenne pepper
1 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
1 cup half & half cream
1 8 oz package free Philadelphia cream cheese
1 & 1/2 cup grated cheese
1 8 oz bottle clam juice
2 12 oz package Pita bread, cut into wedges
Clipart of Pita Wedges on Right

Melt butter in a large saucepan and sauté the green onions and garlic over medium heat. Add flour whisk for 1 minute. Gradually whisk in clam juice. Boil until mixture thickens, stirring often, about 3 minutes. Whisk in cream and bring to boil for 1 minute, stirring constantly. Reduce to low heat and add both cheeses, horseradish, Worcestershire sauce and pepper; stir until cheeses melt. Mix crab and 1/2 cup green onions into cheese and stir over medium low heat until heated through. Meanwhile prepare the Pita bread. Cut Pita bread into wedges and bake until crisp – turning once. Mix parsley, oil and remaining green onions in a small bowl; brush over the wedges Serve immediately with the baked Pita pieces.

This is a delicious start for a garlic and spice feast. Makes enough for everyone to have several "dips".

Roasted Garlic Heads

5 or 6 garlic heads
pinches of fresh oregano
1 teaspoon olive oil per head
pinch of ground red pepper (optional)

Prepare the garlic heads by individually cutting the top off of each clove in the head exposing the clove. Remove as little of the paper around each clove as possible. Drizzle a little olive oil on the top of each exposed clove Sprinkle the head with a little oregano and ground red pepper if desired Place head in a garlic roaster and roast at 350 degrees for 30 minutes.
Aluminum foil can be substituted for the roaster. Remove the top from roaster and leave exposed for an additional 30 minutes Serve on a platter with plenty of toothpicks.

This is a delicious start for a garlic and spice feast. Makes enough for everyone to enjoy the medicinal characteristics of "the stinking rose" – garlic.

Crab Salad

1/2 cup celery – diced
1/2 cup red onion – chopped
1/4 cup American cheese – shredded (nonfat)
1/2 cup Helmans mayonnaise (regular or nonfat)
1/4 cup Miracle Whip
16 oz package crab meat (fresh or imitation)
8 oz package cleaned salad shrimp
1/2 cup frozen peas
1/8 teaspoon garlic powder
1 pinch "hot" paprika
pinch of ground red pepper(optional)
Romaine lettuce

Prepare the ingredients and mix in a large bowl Arrange several romaine leaves on each plate. Serve on a chilled plate with plenty of toothpicks.

This is a delicious start for a garlic and spice feast. Clears the palette for everyone to enjoy the medicinal characteristics of "the stinking rose" – garlic.

Fish Fritters

Rick Zieman

1 cup fish filets cut into 1" strips
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped yellow onion
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon pepper
1 teaspoon salt
Beer, as required
Deep fryer with oil at 350 degrees

Mix all batter ingredients to a medium thick sticky mixture. This means use beer sparingly – Drink any left over. Mixture only needs to be thick enough to hold the fish and other items together when scooping out a spoonful. Mix in fish (pan fish filets are just the right thickness), onions and peppers. Be sure to coat all ingredients. Scoop out a large tablespoon of the mixture and drop into the deep fryer. Fry until the batter turns a deep golden brown and the center is cooked. Remove from the fryer and let drain on a paper towel. Sprinkle with salt. Serve with your favorite tarter sauce. Or try this: Mix equal amounts of Miracle Whip and sweet relish. Try adding a few capers to add a little "tang".

This is always a HIT to begin a garlic and spice feast. Then again – Makes just enough for everyone to fill up on the "good stuff" and skip the rest of the meal because the cook is tired.

Crab Cakes

1/2 cup celery – finely chopped
1/2 cup onion – finely chopped
1 stick (8 tablespoons) butter – unsalted
1/2 cup mayonnaise or Miracle Whip
1 cup fine dry bread crumbs
1 lb jumbo lump crab meat – picked over
1/8 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
2 tablespoons fresh flat–leafed parsley – minced
pinch of ground red pepper or Tabasco
salt and pepper to taste

In a skillet cook onion and celery in 4 tablespoons of butter over moderately low heat, stirring until tender and place in a bowl. Stir in the crab and 1/2 cup bread crumbs. In a small bowl mix together the mayonnaise, Old Bay, Worcestershire, Tabasco, parsley, salt and pepper and stir into the crab mixture until combined well. Line a baking sheet with wax paper. Form crab mixture into 12 flattened rounds, approximately 1/2 to 3/4–inch thick. Place on baking sheet and chill for at least one hour. When ready, heat butter over moderate heat until foam subsides. Dredge each crab cake in the remaining bread crumbs and cook until golden brown, several minutes on each side, adding butter as necessary.

Serve immediately with the roasted red pepper sauce and apple chutney.
This is a delicious start for any feast – bar none.

Shrimp Delight

2 lbs, 16–20 count, uncooked shrimp – shelled, deveined, tails–on
2 cups tomatoes – peeled, seeded and chopped
2 tablespoons olive oil
2 medium shallots – julienned
1 tablespoon garlic – chopped
1 teaspoon oregano – dried
1/4 cup fresh basil – chopped
1/8 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup dry white wine
8 oz Feta cheese – crumbled
Try adding bay scallops and/or
calamari rings for a scrumptious Seafood
Delight that can be served as a main course

Heat 1 tablespoon of oil in a skillet over medium heat and add the the tomatoes. Cook another one minute and add the wine, salt and pepper. Add the basil and oregano and cook over moderate heat for about 10 minutes. Set aside. Preheat an oven to 400° F. Heat the remaining oil in the skillet and saute' the shrimp until shrimp just turn pink. Remove. Place the shrimp in a large baking dish and spoon the tomato sauce over. Sprinkle shrimp/tomato mixture with the Feta cheese.

Bake until the cheese is melted. Serve immediately and stand back. Chefs have been known to get trampled and suffer severe brain damage. Try adding 1 cup (fresh or canned) crab meat for added flavor.

Although this dish is an appetizer, it could also be a main course. But! Be careful. You may have to more than triple the ingredients.

Sautéed New Zealand Green Lipped Mussels

2 lbs. of live green lipped mussels
4 julienned shallots
1 32 oz can of diced tomatoes
1 heaping tablespoon fresh Basil
Several cloves garlic (you be the judge) – chopped
1 cup white wine (of your choice)

Prepare the mussels by scrubbing the shells with a brush and removing any visible "beards". Discard any mussels whose shell does not close after repeated attempts to close the shell with your fingers. Place all ingredients in a large non stick fry pan, and sauté until all of the mussels' shells open. Discard any mussels whose shells do not open. Place in a large bowl and serve with French bread.

This is always a HIT to begin a garlic and spice feast.

Fried Calamari Delight

2 lbs. of large cleaned calamari – cut into 1/4" rings
1/4 cup grape seed oil
4 large shallots – thinly julienned
8 to 10 hot cherry peppers – seeded/sliced with juice
12 sliced pepperocini – with juice, stems removed
pinch of fresh flat–leafed sparsely– chopped
Several cloves garlic (you be the judge) – minced
2 tablespoons butter (of your choice)

This recipe calls for larger variety of calamari that have 2–inch diameter bodies and are usually available pre cleaned. Cut the calamari into 1/4–inch rings, dry and lightly dredge in flour. Heat oil in a large nonstick fry pan to 400° F and sauté the calamari until lightly browned – usually no more than several minutes. Remove calamari, drain and set aside. Drain oil, reduce heat to 300° F and sauté the remaining ingredients for several minutes, until hot. Add the calamari and sauté for an additional minute. Remove from heat and serve immediately.

The temperature of this dish brings beads of joy to your forehead
and clears (clogs?) the nose and throat in preparation of the main course.

Marinated Artichokes & Tomatoes

8 to 10 vine ripened tomatoes – chopped & seeded
2 16 oz can artichoke hearts – drained
3 or 4 thin slices red onion – halved
1/4 cup Zesty Italian Dressing
1/8 teaspoon freshly ground pepper
A splash of two of red wine vinegar
1 clove garlic – minced

Mix all ingredients and refrigerate overnight to blend flavors. You may want to add sliced black olives or maybe pimentos for added color.

Try using this mixture on salads for a low carb dressing.

Thin Crust Pizza Dough

3 cups (about 1 lb.) of high protein bread flour
7/8 cup warm water
1 tablespoon Crisco vegetable shortening
1 teaspoon active dry yeast
1 teaspoon salt
1/2 teaspoon sugar

In a heavy–duty stand mixer fitted with a dough hook, add the water, yeast, sugar and shortening. Mix at low speed until the yeast has fully dissolved (e.g. water has turned a milky brown with no yeast particles remaining visible). Add the flour and salt and continue to mix on low speed until the dough has formed a cohesive ball. There should be no raw flour or crumbs remaining in the bowl. Place the dough in an appropriately sized glass bowl that will let the dough double in size. Cover tightly with plastic wrap and let the dough rise at room temperature for 24–hours.
The 24–hour rising time is absolutely essential so that the
dough will develop its texture and unique flavor.

Some Nutritional Facts About Shell Fish


Nutrients Per 6 Oysters
Calories 80; Protein 8g; Fat 3g; Cholesterol 60mg; Carbohydrate 4g;


Nutrients Per 6 Clams
Calories 90; Protein 15g; Fat 1g; Cholesterol 40mg; Carbohydrate 3g;


Nutrients Per 1 lb. Cooked Lobster
Calories 100; Protein 20g; Fat 2g; Cholesterol 90mg; Carbohydrate 0g;


Nutrients Per 1/3 lb. Cooked Shrimp
Calories 100; Protein 21g; Fat 1g; Cholesterol 170mg; Carbohydrate 2g;


Nutrients Per 1/2 Whole Crab
Calories 80; Protein 14g; Fat 2g; Cholesterol 80mg; Carbohydrate 0g;

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Date Created: February 10, 1997
Last Modified: March 21, 2004
©Copyright 1997–2004