Selection of Seafood Recipes � compliments of Caf� Hobson

Salmon Pate

• 1 cup salmon, flaked
• 1 pkg. (8 oz.) cream cheese, room temperature
• 1 tablespoon fresh lemon juice
• 1 teaspoon prepared horseradish
• 1 teaspoon onion, grated
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon liquid smoke
• Garnish:
• almond slices
• 1 olive
• celery

Whatever you decide to include in your outdoor kitchen, you can make it as unique as you are!So, what options do you want in your outdoor kitchen? Some of the more popular choices are a refrigerator, sink, and special cabinets made just for the outdoors. Some outdoor kitchens are basically a built in grill with extra counter for prep space. Others are more like a full blown kitchen, just like those found in a house. Yours can be as basic or as spectacular as you decide to make it.In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.* Warranty is one of the most important features to consider. Only the best grills offer a warranty against a condition called burn through which affects the burners.Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high heat. Add fish and saute until crisp outside and just opaque in center, about 4 minutes per side. Transfer fish to plates; top with relish.* A full sear plate or briquette tray (which can also be filled with lava rocks or wood chips) under the cooking surface protects burners and allows for drippings to smolder which gives foods more flavor. Look for a model that will quickly flash the drippings eliminating flare-ups.For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit http:// www.cafehobson.com* Infra-Red Burners are an option for those who demand a well seared steak. Thinking of an infra-red cooking system? Temperatures on an infra-red cooking system can reach up to 1600 degrees on some grills. Infra-red cooking allows for quick, high temperatures, which cuts cooking time and helps seal in juices -- perfect for searing a steak. If blackened food or steaks are your taste preference � infra-red cooking is the way to go. If you plan on conventional cooking -- go with a hybrid that offers infra-red and standard burners. Tip � make sure you can convert infra-red burners back to standard for large parties.* Rotisserie backburners are a popular option. Used to cook large pieces of meat evenly, rotisseries use a lot less heat than normal grilling. BTU ranges generally range in the 13-15,000 category but the best grills offer 18-28,000 BTUs. Meats cooked using a rotisserie are generally juicier, self-basted and slow roasted. Tip - look for a model with a drip tray to make cleanup easier. Be sure to compare available rotisserie space, especially if you want to roast a turkey or two.* A power/wok burner will give you even more cooking diversity. Saute onions or boil lobsters! Brown butter or deep fry a turkey! Having a party? A power burner can accommodate a 26" wok! With a range of 3,000 - 60,000 Btu's, the power burner is a definite advantage for any cook!Baked Seafood Au Gratin

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup butter
• 1 cup all−purpose flour
• 1 pound fresh crab meat
• 4 cups water
• 1 pound medium shrimp, peeled and de-veined
• 1/2 pound bay scallops
• 1/2 pound flounder fillets
• 3 cups milk
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon distilled white vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• dash hot red pepper sauce
• 1/2 cup grated Parmesan cheese

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.* Adding a warming rack will keep food warm and away from direct heat and also give you extra cooking space.

Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high heat. Add fish and saute until crisp outside and just opaque in center, about 4 minutes per side. Transfer fish to plates; top with relish.

Author: Cafe Hobson