JC,s Grilled Lobster Tails!!
From The Admirals Kitchen! JC,s Grilled Lobster Tails!! TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min. MAKES: 6 servings Ingredients 6 Baja lobster tails (8 to 10 ounces each), thawed 3/4 cup olive oil 3 tablespoons minced fresh chives 3 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper Directions Using scissors, cut top of lobster shell lengthwise down the center, leaving tail fin intact. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. With a knife, cut a slit, 1/2 inch deep, down center...
read moreJC,s Baja Sierra Ceviche Recipe!
From The Admirals Kitchen!! Baja Sierra Ceviche Recipe! The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat. I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa. Ceviche Recipe Yield: Serves 4-8. Preparation time: 15 minutes to prepare, 3-4 hours to let sit....
read moreJC,s Baja Lobster Cheddar Biscuits
From The Admirals Kitchen!! Lobster Cheddar Biscuits Ingredients Nutrition Servings 12 Units US 2 cups Bisquick 2⁄3 cup milk 1⁄2 cup shredded cheddar cheese 6 tablespoons butter 1⁄2 teaspoon garlic powder 1⁄4 teaspoon Old Bay Seasoning Directions Heat oven to 450. Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork. Add milk, and cheddar cheese. Stir together. Spoon onto an ungreased cookie sheet. Bake for 8-10 minutes. In a small sauce pan combine 2 Tablespoons butter, garlic powder and old bay seasoning. Heat...
read moreJC,s Baja Shrimp with Garlic!!
From The Admirals Kitchen!! Shrimp with Garlic!! Ingredients Nutrition Servings 6 Units US 25 -30 large shrimp, raw and peeled (or jumbo) 3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars 1 cup fresh parsley, chopped 2 teaspoons paprika fresh ground sea salt, to taste (see tip) fresh ground pepper, to taste 1⁄2 cup olive oil 2 tablespoons butter Directions In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover...
read moreJC,s Baja Fried Needle Fish.
From The Admirals Kitchen!! Fried Needle Fish? This quick recipe for crispy-fried needlefish is an at-home version of the dish that is served at beach bars throughout Mexico. It’s a perfect finger food to serve outdoors on a hot day, accompanied by cold, cold lager beer. This recipe from the small state of Chiapas adapts itself to any small fish, just as smelt, whitebait, or whatever your fishmonger might have that’s in the 2-4 inch category. The fish need to be cleaned first, but nothing more – leave on the heads, fins,...
read moreJC,s Baja Rum Punch Cocktail !!
From The Admirals Kitchen is Open Again!! Veracruz-Style Red Snapper!! 2 tablespoons olive oil 1/2 white onion, diced 3 cloves garlic, minced 1 tablespoon capers 1 tablespoon caper juice 1 cup cherry tomatoes, halved 1/3 cup pitted, sliced green olives (such as Castelvetrano 1 jalapeno pepper, seeded and chopped 2 teaspoons chopped fresh oregano 2 teaspoons olive oil 2 (7 ounce) red snapper fillets, cut in half salt and pepper to taste 1/2 teaspoon cayenne pepper, or more to taste 2 limes, juiced Directions 1. Preheat oven to 425 degrees F...
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