The month of October is worthy of a bit of fanfare in our family and we travel hither and yon to celebrate. We’ve celebrated niece Hillary’s birthday on the 2nd (North Carolina) son Eric’s birthday was the 5th (Connecticut) who shares the date with my “adopted sister” Fran, (New Mexico) we celebrated other son Scott’s 41st on was the 9th, (Portland) (gulp…can I be THAT old?) throw in Columbus Day on the 10th, Boss’s Day the 16th, Sweetest Day was yesterday the 17th (what exactly does that celebrate?), niece Lesley’s husband Todd blows out his candles today, (Massachusetts) and oh yeah, let’s not forget Halloween on the last day of the month. And let’s not forget that the entire 31 days is designated as National Seafood Month - and what better state than Maine to celebrate this holiday? We are blessed to have such delicious fish and shellfish readily available no matter what the season. I have finally learned to tolerate (barely) the fish from the southern Atlantic waters. It was a do or die situation given that we winter in the Florida Keys where haddock is viewed as an exotic delicacy and is nowhere to be found even in a frozen plastic bag in a supermarket. So for the months we are back in our beloved state of Maine it’s a sure thing there will be some kind of local seafood on the menu at least a couple of times a week.

Mexican style shrimp cocktail

This spicy version makes an elegant appetizer when served atop shredded lettuce in a martini glass.

• 2 lbs. cooked, peeled and deveined large shrimp (21-30 count)
• 1/2 medium red onion, peeled and finely diced
• 1/4 cup fresh cilantro, minced
• 2 cloves garlic, peeled and minced
• 1 cup bottled clam juice
• 1/2 cup ketchup
• 2 Tbsp. chili sauce
• 1/4 cup fresh lime juice
• 1 tsp. hot pepper sauce (like Tabasco™)
• 1/4 cup prepared horseradish
• 2 avocadoes, pitted, peeled and diced

Combine shrimp, onion and cilantro in a large bowl. Set aside. In another small bowl, combine garlic, clam juice, ketchup, chili sauce, lime juice, hot sauce and horseradish; stir to blend. Add to the shrimp/onion mixture and toss gently to coat. Cover; refrigerate 2 hours. Add diced avocado and toss gently to coat. Serve at once. Yield: 6-8 appetizer servings.

Hot crabmeat dip

This is always on the menu when the boys come home for a weekend. Use full fat cream cheese/mayo if your waistline is willing.

• 8 oz. reduced fat cream cheese
• 3 Tbsp. reduced fat mayonnaise
• 2 Tbsp. dry white wine
• 1 tsp. Dijon mustard
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 6 green onions, finely chopped
• 1/2 cup freshly grated Parmesan cheese
• 2-3 drops hot pepper sauce (like Tabasco™)
• 12 oz. fresh crabmeat, drained

In a medium saucepan set over low heat, combine cream cheese with mayonnaise, white wine, Dijon, sugar, salt, green onions, Parmesan cheese, and hot pepper sauce. Cook, stirring often, until cheese is melted and mixture is creamy smooth. Add crabmeat and stir gently. Transfer to an ovenproof casserole dish and refrigerate for at least 8 hours or overnight. To serve, bake in a preheated 375°F oven for 18-20 minutes or until bubbly around the edges and golden brown. Serve with crackers or French bread.

Lobster casserole

One word: RICH!

FOR THE CASSEROLE:

• 4 Tbsp. butter
• 4 Tbsp. all purpose flour
• 2 cups light cream
• 1 large egg yolk
• 1 tsp. salt
• 1/2 tsp. white pepper
• 2 Tbsp. dry sherry
• 3 Tbsp. chopped fresh parsley
• Dash cayenne pepper
• 2 tsp. finely grated white onion
• 6 oz. sliced mushrooms, sautéed until tender
• 4 cups cooked lobster meat
• FOR THE TOPPING:
• 2 cups fresh bread crumbs
• 1/3 cup freshly grated Parmesan cheese
• 1-1/2 Tbsp. butter, melted

To prepare the casserole: Melt butter in a large saucepan set over medium low heat. When bubbling, add flour and whisk constantly for 1 minute. Slowly add cream whisking the entire time and cook 4-5 minutes or until thickened. Remove pan from heat. Place egg yolk in a small dish and beat with a fork. Add a bit of the hot cream sauce and whisk to blend. Whisk egg mixture into the saucepan; add salt, white pepper, sherry, parsley, cayenne, and onion. Stir well. Add mushrooms and lobster; mix gently to combine. Transfer into a large casserole dish.

To prepare the topping: Combine bread crumbs and Parmesan cheese in a small bowl. Add melted butter and toss to coat. Sprinkle mixture on top of casserole and bake in a preheated 400°F oven for 20-25 minutes or until bubbly and bread crumbs are golden brown. Yield: 8 servings.

BAKED SCALLOPS:

This recipe is simple to prepare, foolproof and delicious. I sometimes serve it over fettuccine to put the tasty sauce to good use.

• 1 lb. sea scallops (about 2 cups)
• 1 cup dry white wine
• Salt
• 6 Tbsp. unsalted butter, divided use 
• 1 bunch green onions, chopped fine
• 2-1/2 Tbsp. all purpose flour
• 3/4 cup Panko (Japanese bread crumbs)
• 1/4 tsp. Old Bay™ seasoning
• Fresh lemon slices (optional)

Place scallops in a medium sauté pan. Add wine and a pinch of salt. Bring to a boil; reduce heat to simmer, cover and cook exactly 4 minutes. Using a slotted spoon, remove scallops from pan and place in a 1-1/2 quart baking dish. Pour the cooking liquid to a separate dish and reserve. Add 3 Tbsp butter to the sauté pan set over medium heat. Add green onions and cook 2 minutes or until wilted. Slowly sprinkle flour onto green onions and then add the reserved cooking liquid, whisking vigorously. As soon as the sauce is thickened, pour over the scallops in the baking dish, stirring gently to coat. Combine Panko and Old Bay in a small dish and mix well. Sprinkle over top of scallops and dot with remaining 3 Tbsp. butter. Bake in a preheated 400°F oven for 12-15 minutes or until bubbly and brown. Serve with lemon slices. Yield: 2-3 servings

Haddock Milanese

A classic recipe that you can easily prepare in your own kitchen.

• 1/3 cup plus 2 Tbsp. olive oil, divided use
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 small white onion, peeled and finely chopped
• 1-1/4 lbs. haddock fillets, rinsed and patted dry 
• 2 large eggs
• 1 Tbsp. milk
• 3/4 cup fine dry unseasoned breadcrumbs
• 1/2 cup all-purpose flour
• 6 Tbsp. butter, divided use
• 1 small clove garlic, minced
• 1 Tbsp. chopped fresh parsley
• Lemon wedges 

In a small bowl, combine 1/3 cup olive oil with the lemon juice, salt and pepper and whisk to blend. Stir in onion and transfer to a glass baking dish. Add fish, spooning marinade over the top to coat evenly. Cover and refrigerate for 1 hour, turning fish over once or twice.

Meanwhile, combine eggs and milk in a shallow bowl and whisk to blend. Spread bread crumbs out in an even layer on one plate and flour on a second plate. Remove fish from marinade; pat dry with paper towels. Discard marinade.

Coat fish evenly in flour, then into egg mixture, then into breadcrumbs, pressing crumbs firmly onto the fish. Place fish on a platter and refrigerate 15 minutes. Place 2 Tbsp. butter and remaining 2 Tbsp. oil in a large skillet set over medium heat. When foam subsides, add fish. Cook, turning once, for 3-4 minutes per side or until fish is golden brown and cooked through. Transfer fish to a platter.

Wipe out skillet; add remaining 4 Tbsp. butter over medium heat. Add garlic and cook 1-2 minutes stirring constantly until just starting to turn golden brown. Remove from heat and stir in parsley. Pour butter over fish and serve immediately with lemon. Yield: 4 servings.

Paula Anderson is a free lance journalist specializing in food, entertaining, and nutrition and writes for several newspapers as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough, Maine and Big Pine Key, Florida, where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, PO Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, PO Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com