Cooking with the Frog: Fish / Back

FISH Cookin' with the Frog enhances the presentation and flavor of chicken, beef, pork, fish and meatless dishes. Owner Craig's mom even adds it to her sugar cookies! Here we've collected a few of our favorite appetizer, soup, salad and main dish recipes for your dining pleasure.

Frog Ranch Fish Stew Makes 6 servings

1 1/2 pounds monkfish, cut into chunks
4 tablespoons freshly squeezed lemon juice
 Salt and ground black pepper to taste
1 clove garlic, minced
1 16-ounce jar Frog Ranch Hot Salsa
1 cup vegetable broth
1/2 cup olive oil plus 1 tablespoon
2/3 cup parsley leaves
1/2 teaspoon strong mustard
1 avocado peeled and diced

Place fish chunks in a large bowl and season with lemon juice (saving extra for later), salt, pepper and garlic. In a large saucepan, heat salsa and vegetable broth. Stir in 1 tablespoon oil. Add fish with juices and simmer for 10 minutes until fish are firm and opaque. In a food processor blend to a uniform consistency parsley, mustard, remaining lemon juice and 1/2 cup olive oil. Just before serving swirl into stew to create a marble pattern. Garnish with diced avocado.

Frog Ranch Shrimp Dip Makes 6 to 8 servings
One of our favorite party dips. We even converted a vegetarian with this one!

1 8-ounce package cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1/2 cup guacamole
1/2 cup Frog Ranch Salsa
1 8-ounce can baby shrimp, drained
2 green onions, finely chopped
 Tortilla chips

Cream together cheese, mayonnaise, Worcestershire sauce and garlic. Spread mixture on a rimmed plate. Cover and refrigerate. Before serving, frost chilled cheese with guacamole and then a layer of salsa; top with shrimp. Sprinkle with green onions and serve with tortilla chips.

Frog Ranch Shrimp-Macaroni Salad Makes more than 10 servings
This delicious salad can be prepared in advance and refrigerated, and feeds a good-sized group. Thanks to customer Gil for the recipe!

2 pounds medium to large shrimp, peeled and deveined
1 1/2 cups uncooked macaroni
2 cups chopped celery
1/2 cup mayo
1 1/2 cups creamy French dressing
1 heaping tablespoon Old Bay seasoning
 Salt and pepper to taste
1 cup Frog Ranch Salsa

Cut each shrimp into 2 or 3 pieces. Chop the celery. Refrigerate shrimp and celery together. Cook the macaroni, and rinse until cool. Mix in the mayo, dressing, and Old Bay. Combine this mixture with the celery and shrimp in a large bowl. Salt and pepper to taste. Refrigerate overnight. Before serving, top with Frog Ranch Salsa.

Pork
Chicken
Veggies
Fish
Beef
 
 
   


© 2012 Frog Ranch Foods, Inc.