News-Press from Fort Myers, Florida • Page 67

TOM Most people have means to make various meat products at home13E Thrifty shoppers suggest nifty ideas to make coupon party worth while6F Dine with Wine18E Nutrition NEWS-PRESS' THURSDAY, OCTOBER 2, 1986 iBBBBHKXBnnH fiGD EJtgft MM SDfl By LILLIAN AUSTIN News-Press Food Editor low in calories, fat, and fan, cholesterol and is high in vitamins and minerals. Its health rating has gone even higher since recent scientific studies have linked the highly unsaturated Gamma 3 fatty acids in fish to reduced risk of heart disease. The supply of fish may exhaustible, but recipes for using it seem to have no end. Here are Florida Errr-Ti Seatrout with Pecan Rice from the DNR, Flounder en Papillote from Pillsbury using its Green Giant mushrooms, and Fish Quiche from Southwest Anglers Club. While seatrout is not on the October fish list, fillets from any number of species can be used in that recipe.

Also, sheepshead is suggested for the fish quiche. 1 111 before end of cooking time. Serve with Pecan Rice. Garnish with lime wedges. Makes 6 servings.

PECAN RICE 1 cup uncooked brown rice 14 cup finely chopped onion 2 Tablespoons margarine Vi cup finely chopped pecans 2 Tablespoons minced parsley yt teaspoon basil 14 teaspoon ginger 14 teaspoon salt yt teaspoon pepper Cook rice as directed on package label. In a 1 12 quart saucepan, cook onion uintil tender, but not brown. Add hot cooked rice, pecans, parsley, basil, ginger, salt and pepper; mix SEATROUT WITH PECAN RICE 2 pounds seatrout fillets or other fish fillets, fresh or frozen i2 cup all-purpose cornmeal 1 teaspoon salt 14 teaspoon pepper 14 cup cooking oil 12 cup finely chopped pecans Pecan Rice Thaw fish if frozen. Skin fillets. Cut fillets into serving-size portions.

Combine cornmeal, salt and pepper. Roll fish in cornmeal mixture. Place fish on a well-greased baking pan, approzimately 15 by 10 by 1 inches. Pour oil evenly over fish. Bake in a hot oven 400 degrees for 20 to 25 minutes, or until fish flakes easily when tested with a fork.

Sprinkle pecans over fish 2 to 3 minutes well. Serve with fish. Makes 6 servings. FLOUNDER EN PAPILLOTE 2 Tablespoons margarine or butter Yi cup chopped red bell pepper 14 cup sliced green onions 1 Jar (4 12 ounces) sliced mush rooms, drained 2 tablespoons flour Vi teaspoon salt 's teaspoon white pepper Vi cup milk 2 Tablespoons white wine or sherry 1 pound frozen flounder, sole or orange roughy fillets, thawed Kitchen parchment paper Heat oven to 425 degrees. In medium saucepan, melt margarine; saute red pepper, onions and mushrooms for 2 minutes.

Stir in flour, salt and pepper; cook until mixture is bubbly. Gradually add milk and wine. Cook until mixture boils and thickens, stirring constantly. Cut4(10byl2-inch) heart-shaped pieces from parchment paper. Divide fish into four equal portions; place each portion on left half of a heart-shaped parchment.

Spoon sauce over fish. Bring right side of parchment over fish to meet left side of parchment; seal open edgessecurely with tight double folds. Place on ungreased cookie sheet. Bake at 425 degrees for 1 0 to 1 2 minutes, or until paper begins to turn golden. To serve, cut x-shape slit on top of parchment; tear back to expose fish.

4 servings. Note: Foil can be substituted for parchment paper. Bake for 1 0 to 1 2 minutes or until fish flakes easily with fork. FISH QUICHE 2 cups cooked, flaked, fish 3 eggs 1 can cream of onion soup 1 can mushroom stems and pieces, drained and chopped 1 Tablespoon instant minced onion yA teaspoon lemon-pepper seasoning yK teaspoon liquid smoke flavoring 1 cup shredded Swiss cheese 1 unbaked 9-inch pie shell yt cup shredded Swiss cheese is teaspoon paprika Combine eggs and soup; beat well. Stir in flaked fish, mushrooms, onion, liquid smoke flavoring and lemon-pepper seasoning.

Sprinkle pie shell with 1 cup shredded Swiss cheese. Pour fish mixture over cheese. Sprinkle with remaining Vi cup cheese and paprika. Bake in moderate oven 375 degrees on lowest shelf for 35 to 40 minutes or until golden brown and knife inserted in center of quiche comes out clean. Let stand 1 0 minutes before serving.

Makes 6 servings. Yes, there are always "plenty more fish in the sea," as the old saying goes, but for various reasons, there aren't as many as there used to be. Still, when you consider our state's hundreds of miles of coastline, its rivers and lakes, residents have an ocean of seafood choices. For October alone, the Florida Department of Natural Resources list of "seafood expected to be easily available" has 1 1 finfish and eight shellfish. Within the latter category, are stone crabs, for which the season begins Oct.

15. Stone crab claws can only be taken from this date until May. Other shellfish in season are blue crabs, oysters, rock shrimp, regular shrimp, scallops, spiny lobsters and clams. The names of the finfish to look for this month, together with a brief description, are listed below. Bluef ish.

Dark, flavorful and oily; increasingly important as a commercial fish. Mullet Most abundant in Florida; widely netted; tender, nutty flavor, relatively oily. Yellowf in Tuna. So-named because of its yellow fin below blue upper parts; found in tropical and temperate waters of the Pacific as well as the Atlantic. Croaker.

Silvery gray with white on the lower third of its body. Flounder. Year-round species; easily recognized by its rounded flat shape; both eyes on the same side. Red Snapper. Several kinds; tender, moist white meat with delicate, sweet flavor.

Sheepshead. Distinguishable by the five or six vertical bars on its body, found from Nova Scotia to Florida Keys. Tilefish. Golden or gray with blue lines; meat comparable to scallops. Grouper.

One of the large family of sea basses; highly prized for eating. Pompano. Thin, deep-bodied with silvery blue on upper body, fading to golden yellow; fine for broiling, baking, planking. Black Drum. For good flavor and texture, choose only the smaller of this medium oily species.

Actually, the DNR finds it appropriate to promote Florida seafoods all months of the year, but October is special for being National Seafood Month. "Seafood expected to be easily available during October" is the way the fish list above is headed. But Florida waters are troubled with red tide from time to time and, some say, over-fishing, making predictions difficult. On Monday, the recent ban on taking shellfish (except for scallops) in Lee, Charlotte and Sarasota counties was still in effect, but Michael Ciuffa, of the DNR in Fort Myers, said it could be lifted anytime. In spite of occasional outbreaks of red tide, and diminishing supplies of some species, such as redfish, Florida has 1 1,500 commercial fishermen and 450 processing and wholesale plants.

The harvesting, processing, retailing, wholesaling, and selling of seafood in restaurants contributes $1.25 billion annually to the state's economy. Throughout the nation, seafood is a $15 billion industry with consumption rising to 14.5 pounds per person in 1985. Sixty percent of all seafood consumed is eaten away from home, because 70 percent of Americans look for the seafood section on the menu first when eating out. Seafood has always had a good reputation nutritionally because it is grip on concocting creative crab recipes Marilyn Risner says has plenty of crabmeat to supply local customers. In Punta Gorda, Ed Hendrick-son of Gulf Shore Seafood agrees that blue crabs are in short supply locally, even though their big season is during warm weather.

Hen-drickson, who's been in the business 40 years and ships all over the country, has been buying crabs from as far away as west Florida. Hendrickson joined his father in a seafood business where Fisherman's Village is now, and later moved to his present location near the airport. He was mayor of Punta Gorda in the 1960s and had his office at his seafood plant. At Gulf Shore, Hendrickson has 35 people called crab "pickers" taking the meat from the shell by hand, and one machine. He sells live and steamed crabs and soft shell crabs, besides crabmeat in several styles.

The crabs are picked by hand at too. Some of the eight pickers employed have been "picking" or taking the meat from the shell of blue crabs for many years. Anyone who thinks it's a job that doesn't require dexterity and experience should try it on just one blue crab. If you do choose to pick your own crabs, many seafood shops sell them live for around $7 per dozen. And of course, there are those who know how to catch their own crabs.

That's another story, but hints for catching, cleaning and cooking the crabs, as well as recipes, are given in the booklet "77 Blue Crab Recipes." One place to buy the book is Quality Seafood, where Steve and Judy Alander sell fish and shellfish. The recipe for Crab Pickers Spread See CRAB, page 13E and comes 0ffing 3 By LILLIAN AUSTIN News-Press Food Editor The $8 to $9 price tag on a one-pound can of fresh blue crab seems a bit steep until you realize that it takes 100 crabs in the shell to yield 10 pounds of picked crabmeat. You can buy the pasteurized crabmeat for a little less. It keeps longer than the fresh, which some people prefer for its flavor. The price of ready-to-serve crabmeat varies with the part of the crab used.

You'll probably find the claw meat hovering around the white backfin, the lumpmeat several dollars higher. The City Fish Market in Fort Myers and Quality Seafood in Mat-lacha buy their crabmeat from Foods, one of few processors of live crabs left In south Florida. bought the crab-processing business from Daniels Seafood several years ago and sells to wholesale groups, as well as seafood stores in the area, and to several Northern states. Crabs have been more scarce this summer than usual, though, An vnn achei) LILLIAN AUSTIN Create your own stampede with Mucky Duck's Buffalo Wings When Buffalo Wings started to fly a few years ago, to come in. Apparently the fruit on backyard trees is angelfood pan.

Put in preheated 350-degree oven .1 ai 1.. (hniioht thnv vmnlil far nil thiv hootnnino tn turn itccpncnnnl onlripn rnlnr I.nrkilv I inst hake until rake sorines hack to touch, or a knife COi mnct nf us never thought thev would co as far as they beginning to turn its seasonal golden color. Luckily, I just angelfood pan. bake until cake Put in preheated 350-degree oven springs back to touch, or a knife happen to have some recipes from the kitchen of Jane Hodsdon an experienced Fort Myers home cook who keeps involved where calamondin and many other reci out clean when inserted in the middle, about 45 minutes. While the cake is still slightly warm, spread with a mixture made of Vi cup calamondin puree, 4 Tablespoons softened margarine and 2 cups of powdered sugar.

Amount of sugar may vary, but use enough to make a spreadable mixture. Both glaze and cake may be frozen. CALAMONDIN CAKE II 2 cups sugar 1 cup shortening 2 cups calamondin puree 2 eggs 4 cups flour 2 teaspoons baking soda 2 cups raisins yt teaspoon ginger teaspoon allspice 12 teaspoon cinnamon 1 cup nuts, chopped Cream sugar and shortening; add eggs and puree. Add See GLAD, page 13E have. But, they have become popular appetizers in restaurants here and are sometimes made at home.

Pat Griffin, of Fort Myers, apparently had this in mind when she asked if I could get the recipe for the Mucky Duck's version, which the Captiva restaurant calls Wing Dings. "Head Duck" Victor W. Mayeron has kindly sent the recipe below, which he says his establishment started serving about four years ago. He says however, that customers hungry for Wing Dings should call ahead to make sure they are available. "Just ask us and we'll have some ready," Mayeron says.

The Mucky Duck has been serving lunch and dinner every day but Sunday for some 1 0 years on the island, and a few months ago opened at a second location on Estero Boulevard at Fort Myers Beach. It's where the Olde Holmes House was originally. The recipe, as Mayeron wrote it, starts with the sauce. WING DINGS 2 cups Louisiana sty le hot sauce yt cup melted butter 1 teaspoon celery salt pes are concerned. For her cakes, she begins by making a puree of the fruit, which can be frozen in batches to be used as needed.

Hodsdon's recipe for Calamondin Marmalade uses a commercial thickener, although some do not. CALAMONDIN CAKE I 1 package lemon-flavored cake mix 1 package lemon Jello Yi cup milk Yi cup calamondin puree 4 large eggs Vi cup cooking oil To make the calamondin puree, wash the fruit and cut in halves or quarters to remove seeds. Put in blender or food processor and grind it up. Several cups of the puree can be ground at a time and the extra amounts frozen in Vi -cup portions for later use. Mix together cake mix, dry Jello, puree, milk, beaten eggs and oil.

Pour into greased and floured Bundt or 2 teaspoons crushed red pepper Chicken wings Simmer the hot sauce on a low heat and add butter. Add seasonings. The crushed red pepper can be adjusted. The wings are exactly that the wing bone of fryer chickens. We use no batter; we just deepfry the chicken wing until it is very crispy.

In a large mixing bowl we mix the fried wings with enough sauce to coat them evenly. It's nice to serve the coated wings with celery sticks and a blue cheese dressing for dunking. Requests for using calamondins have already started.