Anchor Bay Campground Sea Food Recipes

Abalone Chowder Top	Nothing like a cup of hot chowder to take the chilly edge off the coastal evenings. Use this same basic recipe for clam chowder. 2 cups diced abalone (cooked or raw) 1 medium onion, chopped 1 clove garlic, minced 1/4 pound bacon cut into small pieces 2 cups frozen diced potatoes cup parsley, chopped 1 quart milk or Half and Half Salt and pepper to taste In a fry pan, sauté bacon just until the fat becomes clear (not crisp). Pour off grease. Add onions and garlic and sauté until onions become translucent, stirring frequently. Add abalone and sauté about one minute or until raw abalone begins to turn white. Transfer to large pot or sauce pan. Add potatoes, milk, and parsley. Bring to serving temperature (do not boil or milk will separate). Salt and pepper to taste. Serve with hot bread, saltines, or oyster crackers.
BBQ Abalone Top	Here is a great change from the old breaded and fried standby. It is so quick and easy you'll be eating right off the grill. Prepared abalone steaks Garlic Olive oil Salt to taste Crush a clove of garlic into the olive oil and let stand. Clean, slice, and pound abalone into 1/4 to 1/2 inch thick steaks. Wipe a little of the oil on the grill to keep things from sticking. Brush oil on the abalone steaks. Sprinkle a little salt if desired. Grill over hot BBQ for 15 to 20 seconds per side, and serve. Alternatives: Because its so mild, abalone takes on the flavor of whatever seasoning you use. A dash of Italian spices before grilling, then a splash of spaghetti sauce and your in Roma. A sprinkle of Mexican seasoning and served with a chunky salsa and it's Puerta Vallarta. Try using vegetable oil flavored with soy sauce or teriyaki, AH SO!
BBQ Oysters Top	As easy as it gets! Fresh oysters: medium to large size Short, stout knife Kitchen towel for handling hot shells Sauces Cooking oysters on the barbee is a snap. Notice that they have two differently shaped halves: one is relatively flat -- that's the top -- and the other is more like a little bowl. Place them on the grill directly over the hot coals bowl-side down so they can steam and stew in their own juices. Some of them will let you know when they're done. The abductor muscle (that's the little muscle that is attached to the two shell halves and keeps you from getting in) actually cooks itself loose from the bottom half causing some shells to spring open. Sometimes a few will fail to open. Keep a knife handy to slide between the shell halves as a test. They should open easily. If you plan to eat them hot off the grill, slip your knife between the shells and pry the rest of the way open. Separate the halves. Then detach the meat from the top shell and place it back in its "bowl" half. (If it is not quite done to your taste, you can set the bowl back on the grill for a few more minutes.) Dose it with a favorite sauce, such as salsa, sea food cocktail sauce, or just a squeeze of lemon, and send it down the hatch. Or do a little gourmet thing with a touch of garlic butter and Parmesan cheese then back on the grill for a little more sauté. Be sure and toss the shell over your shoulder with panache.
BBQ Salmon Steaks Top	Steaks are slabs cut perpendicular to the backbone. This cut leaves a bit of skin around the edge to hold things together and add flavor. Steaks can easily be turned without falling apart, plus you get crispy grill marks on both sides which themselves add a special flavor. Salmon steaks Butter or olive oil Salt and pepper to taste Teriyaki sauce (optional) Cut scaled salmon into steaks 1 to 1 1/4 inches thick. Leave the skin attached. Brush with butter or olive oil, and season lightly with salt and pepper. Place on a medium-hot grill for four to five minutes, then turn and cook until done. You also might like to try lightly brushing on some teriyaki during the last minutes of cooking (putting it on too early may cause the sugar in the sauce to turn to carbon).
BBQ Salmon Fillets Top	Fillets are large pieces cut parallel to the backbone. Also, a well prepared fillet will be boneless. This recipe is our favorite way to eat salmon. Guaranteed to knock your socks off. You will need... Covered BBQ such as a Weber Mesquite charcoal briquettes Heavy duty foil Salmon fillet with skin attached One clove garlic, minced Salt and pepper A pinch or two of fresh dill (optional) Prepare salmon by first removing scales, then filet it leaving the skin attached. Place fillet on sheet of foil skin-side down. Season lightly with salt, pepper, garlic and dill. Do not cover your filet with the foil. Put the salmon on a medium hot grill and close the lid. Fish, in general, will take ten minutes per inch of thickness to cook. Do not turn it over while cooking. Check for doneness by putting a fork between the flakes and peeking inside. It is ready just when the raw translucence becomes opaque. Salmon overcooked is tough, dry, and tasteless, so watch very closely. When serving leave the skin which sticks to the foil. A spatula will easily lift off the servings.
Pasta with Salmon Sauce Top	This is a good leftover salmon recipe. 2 cups cooked salmon, flaked 1 cup fresh shelled peas 1 cup heavy cream 1/2 stick unsalted butter 1/2 cup fresh grated Parmesan cheese 1/4 cup chopped parsley Salt and pepper 12 ounces cappelini or spaghettini pasta. Cook pasta according to the directions on the package. In a sauté pan melt half of the butter and sauté peas lightly. Reduce heat and add remaining butter and heavy cream. Stir until butter melts. Add salmon and cheese. Simmer until cheese melts and salmon is heated. Pour sauce over drained pasta. Add parsley and gently toss. Serve hot with your favorite bread or chilled as a pasta salad.
Lingcod Anchor Bay Top	4 lingcod fillets 4 tablespoons olive oil 1 large onion, chopped 1 large clove garlic, minced 6 large fresh mushrooms, neatly sliced (or coarsely chopped for the "Quick Version" below). 1/2 cup cooked baby shrimp, thoroughly rinsed 1 cup oyster sauce (from the Oriental section of your market) 1/4 cup fresh parsley, chopped Select a pan or dish that can take both burner heat and oven heat, like Corningware, or an iron skillet. On the stove top, lightly sauté onions and garlic in olive oil. Shove them to the sides of the dish and arrange the filets neatly so they don't overlap. Distribute the onions back around and over the fillets. Continue to cook fillets on the stove top until 1/2 done. Do not turn or stir. Put dish under broiler to cook the top half. When onions start to brown, pull dish out, sprinkle on shrimps and pour oyster sauce over in roughly even glops. Place mushroom slices artistically over each filet to identify the shapes in the sauce below. Back into the oven to bring the whole thing to a bubble. Remove to the table and dust with parsley. Serve over long grain white rice, basmati preferably. Serves four. The Quick Version... is all done on the stove top: Sauté onions and garlic in olive oil. Stir in fish cut into cubes, shrimps, coarsely chopped mushrooms. Toss occasionally and lightly until fish is cooked just right, then stir in with oyster sauce. Ladle onto a bed of rice and dust with chopped parsley.
Rockfish Vera Cruz Top	The Vera Cruz style is very popular all over Mexico and is characterized by a sauce containing bell pepper, onions, garlic, and tomatoes. Chilies can be thrown in to warm things up a bit. 1 pound rockfish filets 4 to 6 cloves garlic, chopped 1 large onion, sliced in 1/4-inch-thick rings 2 tomatoes, peeled and chopped 1 bell pepper, seeded and sliced in 1/4-inch rings 1/4 cup olive oil Salt and pepper to taste The Sauce: Sauté onions in half of the olive oil until they begin to wilt. Add bell peppers, tomatoes, salt and pepper. Simmer five minutes. Cover and continue to simmer for 5 minutes. Pour hot sauce over cooked fish fillets. The Fish: Fillets should be clean and thoroughly dried by dabbing with paper towels. Sauté garlic in half of the olive oil for about one minute. Add fillets and sauté both sides until no longer translucent, but as always, do not over cook it. Salt and pepper to taste. Remove to serving dish and pour on Vera Cruz sauce. Serve with white rice and your favorite veggie.
Mike's Ceviche Top	Ceviche is a refreshing fish cocktail: cool, spicy, and wholesome. The fish, although not cooked, is not exactly raw, as an overnight soaking in lime juice accomplishes the same thing as cooking: firming the meat into palatable texture. Recipes vary widely -- some with a more tomatoey base, some without cucumber, some with small shrimps mixed in -- so don't hesitate to try your own variation. Because all the spiciness dominates the dish, it is a good use of the less expensive cuts. Makes a great lunch all by itself, or serve as an appetizer. 6 medium fish filets, cut into 3/4 inch cubes 1 cup lime juice (don't use those fake plastic limes!) 1 medium red onion, finely chopped 4oz can Ortega diced green chilies 1 medium cucumber, skinned and finely diced 28oz can whole peeled tomatoes, drained, finely mashed 1/4 cup olive oil, either Spanish or lite style salt and pepper Melinda's or Tabasco sauce 1 handful cilantro, coarsely shredded leaves Day One: Put the fish cubes in a glass or stainless steel bowl and stir in the lime juice. Let stand for 24 hours in the fridge, stirring every few hours. The cubes will be snow white nearly through when ready. Day Two: Pour off most of the juice. Stir in onion, cucumber, chilies, tomatoes and olive oil. Salt and pepper to taste. A few dashes of hot chili sauce will add a little background zing if desired. Lightly stir in the cilantro. Served similar to a shrimp cocktail, with a spoon to put the ceviche on saltines. Will keep for several days covered in the fridge.
Mussels Mariniere Top	There are two kinds of mussels we are likely to encounter here. The ones offered in markets are commercially grown Blue Mussels (Mytilus edulis) and are terrific eating. The ones on the rocks along the coast are California Mussels (Mytilus californianus). They are a little stronger in flavor than the Blue, but still great. Warning: At certain times, sport-collected wild mussels may contain natural contaminants that can cause serious illness and death. Call the "Shellfish Information Line" for a recording of the current conditions. 1-800-553-4133 or 1-510-540-2605. Those that are commercially raised should pose no special health risks as they are constantly monitored. 2-3 pounds of mussels, scrubbed and de-bearded, about 12 per person 1 large shallot, peeled and chopped Thyme, small sprig 3/4 cup water 3/4 cup bone-dry white wine 1/2 bay leaf 1/4 cup parsley, chopped 1 tblspn white wine vinegar 3 tblspns unsalted butter, pieces Thoroughly scrub the shells and scrape off incrustations, otherwise, they will impart unwanted flavors. The "beard" (byssal threads), by which the mussel attaches itself to the rocks, can be removed with scissors, or you can use it as a handle after they're cooked to pull the flesh from the shell. In a sauce pan, put the shallots, chopped parsley, thyme, bay leaf, wine, water, vinegar, and butter. Add the mussels, cover the pan and cook over high heat. Shake the pan several times, until all the mussels have opened (3-5 minutes). Pour off all the liquid (and maybe use it later) and remove the bay leaf and thyme sprig. Whisk a couple of tablespoons of butter into the broth to pour back over the top of the mussels still in their shells or as something to dip hot, crunchy sourdough bread into. That, a salad, and a glass of Chardonnay and you've got a $20 meal. To use the cooked mussels for other dishes, remove them from the shells, clip off the beards, and either use immediately or refrigerate. Stir them into your favorite mussel recipe only at the last minute to keep them from disintegrating or overcooking.
Pasta with Red Clam Sauce Top	Spaghetti 10 oz. can whole baby clams 2 cups canned Italian tomatoes, coarsely chopped, with juice 2 large cloves garlic, finely chopped 3 anchovy filets, washed, finely chopped 1/4 cup fresh parsley, chopped 3 tablespoons olive oil Salt and pepper to taste Cook pasta according to the directions on the package. Lightly sauté garlic in olive oil. Stir in anchovies, parsley, tomatoes, and the juice from the clams. Simmer uncovered until sauce thickens. Salt and pepper to taste. Add clams just before serving and simmer to warm through. Cooking the clams too long will turn them to rubber bands. Pour over your favorite pasta. Serve immediately with hot, crunchy sourdough bread. Serves two.
Pasta with Scallops, Tomatoes and Basil Top	This is a five-star meal! Serve to your best friends with your best white wine and the best sourdough bread you can find. You won't be sorry. Pasta of your choice 1 pound scallops 3 large ripe tomatoes, peeled and diced 3 tablespoons olive oil 1/2 cup green onions, cut in 1-inch long pieces 2 cloves garlic, chopped Pinch of fresh rosemary 2 tablespoons fresh lemon juice 1/3 cup fresh basil leaves cut into thin strips Salt and pepper to taste Prepare pasta according to the directions on the package. Sauté green onions and garlic in 2 tablespoons olive oil. When wilted, add tomatoes and rosemary. Cook for about four minutes. Add lemon juice and basil, reduce heat to low. In a separate pan, sauté scallops in 1 tablespoon olive oil for about 3 or 4 minutes, or just until the translucence turns to white, stirring often. Add scallops to other sauce pan and stir. Pour over pasta. Some fresh graded Parmesan or asiago cheese and a dusting of fresh chopped parsley is definitely in order.