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Dr. Bogus' Recipes
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 Julie's Louisiana oyster artichoke soup
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Ingredients:
1 green pepper, diced
1 cup celery, diced
1 medium onion, 1 clove garlic minced
1-14 oz. can artichoke hearts, quartered
1 bay leaf, 1 clove garlic, minced
¼ cup fresh parsley, minced 16-oz. fresh shucked oysters
3 T flour
3 T butter
1 cup veggie stock
1 cup seafood stock
1 T sherry
1 cup heavy cream
freshly ground pepper Preparation:
1) Sauté green pepper celery, onion, garlic and artichoke hearts in 3 T butter.
2) Add bay leaf and minced parsley.
3) Add 3 T flour and stir to incorporate.
4) Add both stocks, the oysters and their liquor and simmer for 2-3 minutes.
5) Remove ½ the mixture and lightly puree in a blender, leaving some texture.
6) If time permits, let sit in the refrigerator 24 hours or overnight.
7) Add 1 cup of heavy cream and sherry and remove bay leaf. Stir to mix.
8) Warm and add salt and pepper to taste.
9) Serve with crusty bread and sprinkle with cayenne for a little extra kick of Cajun.
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Sake Trout
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Sake Trout 4-6 Trout fillets 6 Scallions, finely chopped
1 Jalepeno pepper, sliced 4 oz. Portebella mushrooms, sliced
1/2 C. Sake (Rice wine) 1 slice ginger, thick chop. 1 T. Light soy sauce
2 T. Butter 2 T. Olive oil Freshly ground pepper
1 C. Rice 1 pkg. Fresh snow peas
Begin cooking rice as directed on packaging.
Arrange trout fillets in greased baking pan. Saute ginger, jalepeno, scallions with 50/50 mix of butter and olive oil in frying pan. Add sake and soy sauce. Evaporate down.
Add sliced mushrooms and continue to sauté. Add more sake if needed to make enough sauce to cover fillets. Pour mixture over trout. Sprinkle with fresh pepper. Bake at 375°- 400° until fillets just break apart. Stir-fry pea pods while trout bakes. Serve fish with rice and snow peas.
Browned Butter Sautéed Fish Ingredient List 1. 1/4 cup sliced almonds 2. 1 cup panko 3. 1/4 teaspoon garlic power 4. 1/4 teaspoon salt 5. 1/2 teaspoon paprika 6. 1 egg, beaten 7. 1/4 cup reduced-fat buttermilk or milk 8. 1 1/2 tablespoons unsalted butter 9. 2 tablespoons light olive oil 10. 1 pound speckled trout, tilapia, red snapper, or any firm white, mild fish 11. 1 lemon quartered Cooking Directions 1. Chop the almonds finely with a knife on a cutting board. Add almonds to Panko (Japanese bread crumbs) and spices. 2. In a shallow bowl, whisk egg and buttermilk (or milk) 3. Rinse the fish fillets and dry them thoroughly and set aside on a plate covered with a paper towel 4. In a pan large enough for some room around the fish you want to cook, melt your butter 5. Continue cooking until the butter starts to turn brown 6. Add one half of the olive oil, mix with the butter and turn the heat down just a little especially if you are using cast iron 7. Coat the fish fillets one at a time in the egg mixture, dredge carefully in the Panko-spice mixture 8. Place the fillets in the pan so they are not touching 9. Lightly sprinkle any remaining Panko-spice mixture on the fish 10. Cook under a watchful eye for six to eight minutes, being careful to not let the Panko coating get
too brown, so don't wander off while cooking 11.
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Dr. Bogus’ Feted Feta Trout
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Ingredients:
1-4oz.-container smooth feta cheese
2-cloves of garlic (pressed thru garlic press)
6-slices of sun dried tomatoes, soaked to softness and chopped
2-T Olive oil
½-bag fresh baby spinach leaves (4 to 5 ounces)
1-T butter
4-trout fillets (skinned)
salt and pepper Preparation:
1) With a fork, blend together the feta, garlic, dried tomatoes, S&P and enough olive oil to make a smooth paste (this is an excellent hors d'overs with crackers or thin crispy bread slices).
2) Sauté spinach briefly to just wilting.
3) Add feta cheese mixture to the spinach in the sauté pan, and mix.
4) Place the trout on a lightly oiled sheet of aluminum foil.
5) Spread the spinach/feta mixture evenly over the filets salt and pepper to taste. Bake in a hot oven (375°-400°) for no more than 10 to 15-minutes, until the trout just starts to flake.
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Bluefish Au Gratin<
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2-fillets
2-meduim onions-chopped
1-cup mushrooms thinly sliced
1-cup Swiss cheese-grated
3-Tbs butter Preheat oven to 350-degrees Place fillets skin side down in a greased baking dish and back for 20-min.
Saute onions and mushrooms in butter, then place over baked fillets.
Top with grated cheese adn place under broiler until cheese is melted and golden brown.
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Flounder with Garlic Mustard Sauce, By Dr. Bogus
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2-T. Olive oil
2-T. Butter
4-Garlic cloves, chopped
1/2 lb Shrimp, shelled, devined and butterflied
4-flounder fillets, skinned
1/2 C. White wine
Juice from 1/2 lemon
2-T. Dijon mustard
1/2-t. thyme (fresh if available)
Salt & pepper
1/4 C. Parmesan cheese
Preparation:
Place flounder fillets on oiled folied broiler pan.
Cover each fillet from head to toe with butterflied shrimp.
In a skillet, heat olive oil and butter and lightly brown garlic.
Add wine, juice of the lemon, thyme, S&P heat to boiling, and stir in mustard. Reduce liquid to about 1/2 until thickened.
Pour over fish fillets and shrimp.
Sprinkle Parmesan cheese and bake at 375 degrees until flounder is flaky but moist and cheese is lightly browned.
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Baked bluefish encrusted in horseradish-mayonnaise sauce, By Dr. Bogus
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Ingredients:
8-Bluefish fillets (two per person from the one to two pound bluefish)
1-Cup mayonnaise
¼-Cup horseradish
2-t Lemon juice
1-t Worcestershire sauce
Salt & pepper to taste
1-Onion thinly sliced Preparation:
Place bluefish fillets on a lightly buttered aluminum sheet on your broiler pan.
Prepare a thick paste of mayonnaise, horseradish lemon juice and Worcestershire sauce and spread it over each fillet.
Garnish each fillet with slices of onion, sprinkle some freshly ground pepper and salt over the fillets.
Bake at 400-degrees until the paste is has a bubbly brown crust, the onions start to brown and the fish is moist and flaky.
Serves 4.
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Buffalo Salmon
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BUFFALO SALMON (or other fish, I like speckled trout), SERVES 6, ACTIVE TIME:10 MIN START TO FINISH: 30 MIN Buffalo sauce's relationship with chicken wings is so strong that a spicy dalliance with salmon certainly isn't going to end things forever. Then again, this fiery fish works so well that we're thinking it might just open up a whole new world for the condiment. 5-tablespoons unsalted butter
1/4 cup hot sauce such as Frank's Redhot (I used Texas Pete Buffalo Wing Sauce)
l/3-cup panko (Japanese bread crumbs) 1 tablespoon vegetable oil
1-(2-lb) piece salmon fillet with skin (I cut it into serving size pieces) *Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
*Melt butter with hot sauce and ¼-teaspoon each of salt and pepper over medium heat. Set aside ¼-cup sauce.
*Toss panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with ¼- teaspoon each of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Serve reserved sauce on the side. SAUTEED WATERCRESS (or Spinach), SERVES 4 T0 6, ACTIVETIME: 15MIN START TO FINISH:15 MIN Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes)-and they become an ideal partner for the Buffalo salmon. 2-tablespoons peanut or vegetable oil, divided
3-tablespoons pine nuts
2-garlic cloves, finely chopped
¾-teaspoon ground coriander
¼-teaspoon hot red-pepper flakes
3 bunches watercress (1-lb), cut into 2-inch pieces *Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with ¼- teaspoon salt, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to a small bowl.
*Add remaining tablespoon oil to skillet, then sauté garlic, coriander, red-pepper flakes, and ¼- teaspoon each of salt and pepper over medium-high heat until spices are fragrant, about 30 seconds.
*Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.
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