Shark Fish Marinated on Skewers

Seafood Shark Kebab on Skewers

Shark Kebab


  • 2 pounds shark, cut into l x l 1/2in cubes
  • 2 tablespoon Worcestershire
  • 1/2 cup wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup soy sauce
  • 1 tablespoon lemon juice
  • 2 clove minced garlic
  • 1/4 teaspoon ground ginger
  • 3 tablespoon vegetable oil

1. Place fish in glass bowl.

2. Combine remaining ingredients, and pour over fish.

3. Cover and chill for 2 hours, turning occasionally.

4. Reserving marinade, thread fish chunks on skewers.

5. Basting often with marinade, cook over low coals or under a broiler 10 to 15 minutes, or until fish flakes easily

Chicken and Mushroom

Chicken Tomato Sauce and mushroom Piquante

Chicken Tomato Sauce and Mushroom


  • 1 broiler-fryer chicken, cut up
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 3 tablespoon flour
  • 3 tablespoon butter
  • 2 large onions, minced
  • 4 cloves garlic, minced
  • 4 tablespoon tomato paste
  • 2 cups minced celery
  • 1 tablespoon oregano
  • 1 green pepper, julienne cut
  • 1/2 cup green pitted olives
  • 2 cups sliced mushroom mushrooms
  • 1/2 lemon, sliced
  • 1/2 cup shipped Parsley
  • 1/2 cup dry shite wine
  • 1/2 teaspoon cayenne pepper
  • salt and freshly ground pepper


1. Season chicken well with salt and pepper.

2. Melt vegetable oil in large Dutch oven and brown on all sides. Drain any extra fat left around the chicken.

4. In saucepan, melt butter; add flour and cook until become light brown.

5. Add celery, bell pepper, garlic, onion and reduce the heat and simmer for 10 min.

5. Add tomato paste and chicken broth and mix it constantly till become thick and smooth

7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 hours, or until chicken is tender.

9. During last 30 minutes, add salt, Oregano, cayenne pepper, mushrooms, olives, lemon and parsley.

10. Just before serving, add wine.

11. Serve over pasta or rice.

Meuniere Sauce for Seafood and Fish

catfish Tilapia Meuniere Sauce

Meuniere Sauce

This is sauce is a great ingredients with fish


  • 3/4 cup butter
  • 1/2 cup heavy creme
  • 2 tablespoons chopped scallion
  • 3 tablespoons lemon juice
  • 1 tablespoon minced parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoons white pepper
  • pinch cayenne pepper
  • dash of Worcestershire sauce


1. In heavy sauce pan melt the butter, then heavy creme

2. Add all other ingredients and simmer 5 minutes.

Carrot Green Pepper Chicken Jumbalaya

Chicken Jambalaya and Pepper and Carrot

Chicken Jambalaya


  • 4 cups cooked diced chicken
  • 1 1/2 cups diced carrots
  • 1 onion chopped onion
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1/4 cup butter
  • 3 1/2 cups chicken broth
  • 1 cup uncooked rice
  • 1 teaspoon paprika
  • Salt and freshly ground pepper


1. In large saucepan, cook onion and celery in butter until golden brown.

2. Add chicken broth, rice, paprika, salt and pepper; cover and cook over low heat 20 minutes.

3. Add green pepper, chicken and carrots; cook15 minutes longer, or until carrots are tender.

4. Sprinkle with parsley and serve.

Chili Kidney Beans with Rice

Creole chili kidney Beans soup with Rice

Red Bean Chili


  • 1 can (16 ounces) red beans
  • 3/4 pound lean ground beef
  • 2 tablespoons salad oil
  • 1/2 cup minced onion
  • l/4 cup diced celery
  • 1/2 cup chopped green pepper
  • 1 tablespoon flour
  • 1 beef stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper or cayyen
  • 1/2 teaspoon cumin
  • 1/2 Worcestershire sauce
  • cooked rice


1. Heat oil in large saucepan; saute onion, celery and bell pepper until golden.

2. Stir in beef; saute until red color disappears.

3. Stir in flour; add kidney beans, beef stuck, salt, hot pepper, cumin and Worcestershire sauce.

4. Simmer, stirring often, for 30 minuets or more until desired thickness.

5. Serve with hot rice.

Lamb Liver Appetizer

Lamb Liver with Rice

Lamb Liver


  • I/2 pound lamb liver
  • 2 tablespoon vegetable oil
  • 1/3 cup chopped green pepper
  • 1 cup chopped tomato
  • 1 teaspoon tomato paste
  • 1/2 teaspoon basil
  • 1 cup chicken broth
  • 2 tablespoon wine sherry
  • I/2 teaspoon salt
  • 2 gloves minced garlic
  • 1 cup cooked rice
  • freshly ground pepper
  • pinch of salt to taste


1. Cut liver into serving pieces.

2. In midsummer sauce, add oil and garlic and pepper, brown liver quickly in oil on both sides.

3. Add all other ingredients except rice; stir for one minute, cover and simmer 45 minutes, or until liver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mound of hot rice.

Another Recipe for Ground Beef

Meat Pies Stuffed Pockets Style

Meat Pie Pocket

This is another meat pie recipe, with the right balanced spices, onion and garlic, it can be fried or baked with side dip of our recipes White Creamy Salad Dressing


Serve: 6

  • 1 pound lean ground beef
  • 1 small onion, minced
  • 2 clove minced garlic
  • 2 tablespoons chopped parsley
  • 1/2 cup scallions chopped
  • 1 teaspoon ground all spices
  • 1 teaspoon water
  • Salt and freshly ground pepper to taste
  • Pockets
  • vegetable oil for deep-frying


1. In large skillet, combine, onion, garlic, parsley, scallions, all spices and salt

2. Cook over medium heat, stirring, stirring until meat is done.

3. Make your own pockets, or use Phyllo Dough, fold the dough and make it a pocket shape, spoonful of the meat mixture in center of each pocket, and pinch edges together to seal.

4. Deep-fry in vegetable oil until brown.You may use oven to and bake it till brown at 350 F

5. Drain on paper towels, when use it fry!

Meat Pie Make Your Own Dough

Dough for Meat Pies and spring Rolls

Dough for Meat Pie

This is another meat pie recipe, with the right balanced spices, onion and garlic, it can be fried or baked with side dip of our recipes Onion Brown Sauce


Serve: 6

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoons baking powder
  • 1/2 cup water
  • 1 egg
  • 1/2 cup milk


1. Combine dry ingredients in large mixing bowl, then add milk and water to form the dough.

2. to the right constancy, you may need to add or reduce water

3. Knead the dough and divide into golf-size pieces.

4. Roll each piece of dough into a circle 6 inches in diameter; set aside, ready for stuffing

Veal Stew on Grits

Veal Grits and Grillades

Grits and Grillades


  • 2 pounds veal steak thinly 1/4 in sliced
  • 2 tablespoon butter
  • 1/4 cup flour
  • 1 medium chopped onion
  • 1 cup diced tomatoes
  • 1 green bell pepper, chopped
  • 3 clove garlic chopped
  • 1 tablespoon chopped parsley
  • 1 teaspoons Worcestershire sauce
  • 1/2 cups chopped celery
  • 1'2 teaspoon thyme
  • 2 teaspoons salt
  • 1 teaspoon Tabasco sauce
  • 3 cups cooked grits
  • 1 1/2 beef stock or dimi glace


  1. In hot heavy saucepan or dutch oven, add butter and sealed the meat all sides till become light brown, add onion and keep sirring for another minut or two, remove the meat and onion aside
  2. Add flour and extra butter if needed, stir constantly for golden brown color.
  3. Add beef stuck and whisk it, till become smooth with no lumps.
  4. Add the rest of ingredients with meat and onion, and simmer 1 1/2 hours, or until meat is very tender (add water, if necessary, to make sauce the consistency of thick gravy.
  5. Serve grillades with hot grits on the side.

Shrimp with Rice Jambalaya

Seafood Prawns Jambalaya Shrimp with Rice



  • 2 cups raw shrimp
  • 2 tablespoons butter
  • 1 cup chopped green pepper
  • 1 cup sliced celery
  • 1 cup sliced green onions
  • 2 clove garlic, minced
  • 1 cup uncooked rice
  • 1 3/4 cups chicken broth
  • 2 cups diced tomato tomatoes
  • 1/2 tomato juice
  • 1/2 teaspoon salt
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper


1. Melt the butter in heavy large skillet; turn up the heat and cook the bell pepper, garlic, celery and onions until soft but not brown.

2. Add tomato juice, chicken broth, garlic salt and diced tomato and bring to boil while stirring.

3. Add the rest, rice and shrimp, stir the mixture couple times, reduce the heat and simmer about 15 minutes or until the rice is done

4. Add salt if needed and serve it hot... enjoy!!

More Shrimp Served on Rice

Seafood Shrimp Diane and Pasta Fettuccine

Shrimp Newburg


  • 15 shrimp, shelled and deveined
  • 3 tablespoon butter
  • 2 1/2 tablespoons flour
  • 1/2 cup milk
  • 1/2 cups half-and-half
  • 4 tablespoons sherry wine
  • 1 beaten egg yolks
  • pinch of cayenne pepper
  • pinch of nutmeg
  • salt and freshly ground pepper to taste


1. Saute the shrimp in one spoon of the butter about 2- 3 minutes till become pink, move the shrimp aside

2. Melt the rest of butter 2 spoons in saucepan; mix in flour, cayenne, nutmeg, salt and pepper.

3. Add cream, milk gradually, use a whisker to make the mixture thick and smooth, stirring constantly and cook about three minutes.

4. Keep stirring constantly, then add sherry, yolks into sauce..

5. Toss shrimp; heat and serve immediately, on top of cooked rice.

Appetizer Seafood Fried Oyster

Seafood Shrimp Diane and Pasta Fettuccine

Fried Oyster


  • 1 cup Buttermilk
  • 1 tablespoon parsley flakes
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper or Tabasco
  • 1 cup bread crumb
  • 1 cup flour salt and freshly ground pepper
  • Salt and freshly ground pepper
  • 2 dozen freshly shucked oysters vegetable oil for frying


1. Mix buttermilk cayenne pepper or Tabasco.

2. Mix very well, flour, breadcrumbs, parsley, salt and pepper and paprika

3. Add oyster to buttermilk and soak them for 15 min or more; roll oysters in seasoned flour and bread crumb mixture .

3. Heat vegetable oil; fry oysters quickly in very hot shortening until brown.

4. Drain well on paper towels before serving, and serve it with your favorit sauce or our Remoulade Sauce .

Shrimp with Rice or Pasta

Seafood Shrimp Diane and Pasta Fettuccine

Shrimp Diane


  • 1 pounds medium shrimp.
  • 1 cup unsalted butter
  • 1/4 cup minced green onion
  • 3 gloves minced garlic
  • 3 tablespoons chopped parsley
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/2 pound sliced mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup fish stock
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • pasta or rice


1. Over high heat in large skillet, add 2 tablespoon olive oil, then add the mushroom and keep stirring until evaporate big part of the liquid, and move the mushroom aside in separate container.

2. Oat the same skillet, add 1/2 cup of the butter; when it's melted and hot, add garlic, green onion, basil, thyme, salt and ground pepper and stir well.

3. Add shrimp and saute until become pink, about 1 minute, shaking the pan or stirring.

4. Add mushrooms and stock; add remaining 1/2 cup butter, continuing stirring, cooking until butter sauce is creamy and smooth.

5. Garnish with parsley and serve immediately with over pasta or rice.

Vegan Refreshing Lima Beans Salad

Refreshing Vegan Lima Beans Salad

Lima Beans Salad


Serves 2 - 4

  • 2 cups cooked lima beans, or can (15 ounces) drained
  • 2 teaspoons minced onion
  • 1/4 teaspoon black pepper
  • 1 teaspoon minced parsley
  • 1 teaspoon lemon juice
  • 2 tomatoes, cut into eighths
  • salt and freshly ground pepper to taste
  • 3 tablespoon Oil and Vinegar Dressing
  • serve by itself or on salad greens


1. Rinse the lima beans with cold water and drain thoroughly.

2. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill.

3. To serve, mix lightly, then add tomato wedges.

4. Spoon Oil and Vinegar Dressing over all and mix lightly; add salt to taste.

5. Serve on salad greens.

Appetizer Mahi Mahi Deep Fry

Mahi Mahi Deep Fry Fish Appetizer

Mahi Mahi Hors d'Oeuvers


  • 2 pounds mahi mahi meat, cut into 2 inch cubes
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 2 cloves garlic, crushed
  • 2 tablespoon olive oil
  • 1 cup seasoned flour
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • freshly ground pepper to taste
  • vegetable oil for deep-frying
  • tartar sauce


1. To make the marination, mix vermouth or wine and garlic olive oil; add Mahi Mahi and marinate in refrigerator for 1 hour or longer.

2. Mix salt and back pepper with the flour. dip each fish chunk in seasoned flour, then coat with beaten eggs and bread crumbs.

3. Heat oil; deep-fry fish until golden brown.

4. Drain on paper towels, then serve with tartar sauce.

Fresh Scallop Curly Endive Salad

Seafood Fresh Scallop Salad with Curly Endive

Scallop Vegetable Salad


  • 1 pound bay scallops
  • 1/2 cup freshly squeezed lime
  • 2 tablespoons chopped scallions
  • 3 cups coarse chopped curly endive
  • 1 medium red bell pepper
  • 1 medium tomato
  • 1 small cucumber Sliced
  • 1 tablespoon diced fresh cilantro
  • 1 tablespoon olive oil
  • 2 gloves minced garlic
  • 1 tablespoon wine vinegar
  • 1/4 teaspoon Tabasco sauce
  • salt and freshly ground pepper


1. Using heavy skillet, and medium heat, add olive oil, garlic stirring for one minute, then add the scallop, cilantro and cooke about 3 minutes, when it's done add the lime juice and Tabasco.

2. Chill and refrigerate the mixture in large ball.

3.Toss the curly endive and other ingredients, let it stand in room temperature for one hour, garnish with lemon wedges if desired... Enjoy!!