Category: Recipes

Make Homemade Red Enchilada Sauce – Bennyseafood

Today, I will share how to make homemade red enchilada sauce recipe with you.



  •  2 teaspoons seasoned oil
  • 1 medium yellow or white onion, cleaved
  • 1 jalapeño, seeds evacuated and cleaved
  • 3 cloves garlic, cleaved
  • 1 tablespoon bean stew powder
  • 2 teaspoons cumin
  • 1 ½ teaspoons sugar
  • ½ teaspoon salt
  • 1 (15 ounces) can tomato sauce
  • 1-2 mugs water


  1. Heat the oil in a skillet or pot over medium hotness. Saute the onions, jalapeño, and garlic until delicate, something like 3-4 minutes. Include the stew powder, cumin, sugar, and salt and blend in the search for a gold moment so the flavors can get marginally toasted and fragrant. Include the tomato sauce and water.* Bring the sauce to a stew and let cook 5 minutes. Taste for flavoring and change salt as required.
  2. Transfer the sauce to a blender and spin until smooth. Store in a jug or an impenetrable compartment for up to 5 days. The sauce can likewise be solidified or canned as you might other tomato-based sauces. This formula makes enough sauce for one 9×13 inch skillet of enchiladas.

Classic Manhattan Clam Chowder- Bennyseafood

Today, I will share my classic Manhattan Clam chowder recipe with you. This is an England version with stock and tomato bases.


  • 6 cans (3.88 oz) ROBINSON CRUSOE Whole Clams, drained, (reserve juice), chopped
  • 2 cans(14oz) Chicken Broth
  • 2 Potatoes; medium, 1/2” diced
  • 4 oz Bacon; chopped
  • 1 cup Onion; chopped
  • 1 each Red or Green Bell Pepper; chopped
  • 2 each Celery Stalk; chopped
  • 2 Tbsp Flour; all-purpose
  • 1 Tbsp Corn Starch
  • 1 can (28 oz) Italian-style Tomatoes; chopped
  • 2 each Tomato; fresh, peeled, seeded, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 each Bay Leaf
  • ½ tsp Thyme; dried
  • ¾ tsp Sea Salt
  • ½ tsp Ground pepper
  • 1 dash Cayenne pepper
  • Parsley; freshly chopped, as needed


  1. Drain juice from clams, reserve.  Place chicken broth and clams in a large saucepan; bring to boil and add potatoes; cook potatoes for 10 minutes until al dente.  Strain potatoes and clams, reserve with broth.
  2. Place chopped bacon in large saucepan over medium heat and render fat until crispy.  Add onions, peppers, and celery and sauté until translucent.
  3. Add flour and cornstarch; continue sautéing until mixture is combined and slightly blond.
  4. Add reserved clam broth to stock pot slowly whisking frequently.  Slowly add tomatoes, Worcestershire sauce, bay leaf, thyme, salt, pepper and cayenne whisking frequently.  Add potatoes and clams; simmer, covered, 25 minutes.  Add chicken broth if necessary to adjust thickness.
  5. Garnish with freshly chopped parsley.

The buyer’s guide to Keurig coffee maker – Bennyseafood

A Keurig coffee maker has become the most popular coffee maker among most people due to its single-serve feature and the ability to use capsules to brew a perfect cup of coffee. It is a cleaner and quicker way to brew coffee and provides you with Starbucks-quality coffee in no time at all.

While we know that Keurig is the best choice to make, it has several models and options which can make it a little overwhelming for the user to choose the best one for themselves.Also, Check best espresso machine.

With this guide, you will be able to choose the perfect Keurig coffee maker for yourself.


Features to look out for:


  • Timer

The best feature for those people who want their coffee to be ready when they get up or get home. So make sure your Keurig machine has a timer feature so that it brews a coffee itself in the morning and you don’t have to waste any more time.

  • Brew Strength

Always go for a machine which will allow you to set the brew strength and size according to your needs. Many machines come with just one brew settings so it is important to look out for this feature.

  • Reservoir-Style

A lot of machines have a detachable reservoir which makes it easier to fill and clean but these machines are a little more expensive. So choose a reservoir style that suits you. If you want a detachable one, then go for it else you can always choose the traditional reservoir style.

  • Filtration

Now, if you are looking for an unadulterated coffee then you would need to get a water filter to filter your water before you use it for brewing coffee. Many machines come with a built-in water filter too but remember, these machines are expensive.

  • Temperature

Don’t go for a machine which has only one temperature setting and doesn’t allow you to change the setting. Different types of coffee need different temperature settings and your machine should be able to provide that. Temperature is very important in case of home espresso machines. Keurig has a variety of best home espresso machines.

  • Capsule Availability and Variety

It is important to choose a machine whose capsules are easy to find and you have many options to choose from. You don’t want to be searching for your capsule all the time.

  • Size

Another important thing to consider is how big a machine is okay for you and whether you have enough space in your kitchen to keep it. If you don’t have much space, then go for a smaller sized machine.

  • Price

This is an important aspect when choosing a machine. You don’t want an overly expensive machine if you are not a regular drinker but if you want the best quality and if you have a coffee regularly, then it would be good to invest in a decent machine.

  • Capsule Cost and Reusability

Another important aspect to consider before buying a Keurig machine is how much will their capsule cost and if they can be reused or not. K-cups are expensive so it will be always better if you go for reusable capsules.

Island Ceviche with Tropical Fruit Recipe – Bennyseafood

Recipe for delicious tropical Ceviche.


  • 1 cup Fresh lime juice (8-10 limes)
  • ¼ cup Pineapple juice, fresh
  • 1 Fillet Seabass (or flounder), diced 1/2”
  • ¼ cup Green onion, sliced thin (include white part)
  • 2 Tbsp Cilantro, chopped
  • ¼ cup Pineapple, diced
  • ¼ cup Red bell pepper, diced
  • 1 can ROBINSON CRUSOE Pink Clams, drained
  • 1 can ROBINSON CRUSOE Whole Clams, drained
  • 1 can ROBINSON CRUSOE Mussels, drained
  • 1 can ROBINSON CRUSOE Stone Crab, drained
  • ½ tsp Cumin seed, toasted ground
  • 1 tsp Coriander seed, toasted, ground
  • Sea salt, to taste


  1. In a large mixing bowl combine lime juice, pineapple juice, fish, and green onion: refrigerate for 3 hours.
  2. Remove from refrigerator, and fold in cilantro, pineapple, bell pepper, clams, mussels, and crab; season with cumin, coriander, and sea salt.  Cover and let sit for 1 hour.
  3. Place Ceviche mixture in a martini glass and garnish with fresh basil leaves, star fruit, lime slices.

Seafood Avocado Salad with Ginger – Bennyseafood

Seafood Avocado Salad with Ginger is one of the best salad in the world, by this recipe, you can have it. 🙂


  • 1/2 cup Lime juice; fresh
  • 1 Tbsp Oregano; fresh chopped
  • 2 Tbsp Cilantro; fresh chopped
  • 1 each Serrano chili; minced
  • 3/4 cup Extra Virgin Olive Oil
  • Sea Salt; fresh ground, to taste
  • Black Pepper; fresh ground, to taste
  • 3 cans (3.88 oz) ROBINSON CRUSOE Whole Pink Clams, drained
  • 1 can (3.88 oz) ROBINSON CRUSOE Whole White Clams, drained
  • 1 can (3.88 oz) ROBINSON CRUSOE Whole Mussels in Oil, drained
  • ¼ cup Red Onion, finely chopped
  • 1/2 Red Bell Pepper; finely chopped
  • 3 Avocados; chopped
  • Dash Paprika
  • 1 Tbsp Parsley; chopped


  1. In mixing bowl combine lime juice, oregano, cilantro, Serrano, olive oil; mix well. Season with salt and pepper; add clams, mussels, onion and bell peppers. Let stand for 45 minutes refrigerated.
  2. Add avocado and garnish with paprika and chopped parsley before serving (optional).

Linguini with White Clam Sauce Recipe – BennySeafood

Here is the recipe of Linguini with White Clam Sauce Recipe.


  • Sauce:
    • ¼ cup Extra-virgin olive oil
    • ½ cup Onion, finely chopped
    • 4 Garlic cloves, finely chopped
    • ¼ cup White wine
    • 8 fl oz Clam juice
    • 3 oz Italian parsley, fresh, chopped
    • 2 tsp Oregano, fresh
    • 2 tsp Salt
    • 1 Lb. Linguine, cooked
  • Sauté:
    • 2 Tbsp Butter, unsalted, cut into four pieces
    • ¾ cup Mushrooms, cleaned, sliced
    • ¾ cup Asparagus, fresh, cooked, chopped
    • 2 cans (3.88 oz) ROBINSON CRUSOE Whole White Clams
    • Black pepper freshly ground


  1. Heat oil over medium heat in a saucepot.  Add onion and sauté until moister has evaporated, add garlic cook until soft.
  2. Add wine and clam juice; reduce heat; add parsley, oregano, and salt; simmer over low heat until thickened.
  3. Remove sauce from heat and cool to room temperature and refrigerate.
  4. Boil 1 pound of pasta al dente, according to package instructions. Drain, but do not rinse.
  5. Add butter to sauté pan over medium heat until melted and foaming; add mushrooms and asparagus; sauté until mushrooms are tender.
  6. Add sauce, clams, and linguine until heated throughout. Remove to serving plates and sprinkle with freshly ground pepper and chopped Parsley.

Stone Crab Etouffee – Bennyseafood

Here is the best recipe for stone crab Etouffee.


  • ¼ cup Vegetable Oil
  • 2 cups Onion; chopped
  • 1/2 cup Green Bell Pepper; chopped
  • 2 tsp Garlic; minced
  • 2 Tbsp Flour
  • 1/2 cup Water
  • 1/2 cup Clam juice
  • 3 cans (6.35 oz) ROBINSON CRUSOE Stone Crab, drained
  • 2 Tbsp Fresh Parsley; chopped fine
  • 1 can ROBINSON CRUSOE Mussels, drained
  • 1 can ROBINSON CRUSOE Stone Crab, drained
  • ½ tsp Cumin seed, toasted ground
  • 1 tsp Coriander seed, toasted, ground
  • Sea salt, to taste


  1. Place oil in large skillet over medium heat.  Add onion and bell pepper; sauté until soft; add garlic and reduce heat.
  2. Add flour; continue sautéing until mixture is combined and slightly blond.
  3. Combine water and clam juice into the skillet with vegetables and stir until the mixture starts to thicken.
  4. Add crab meat, parsley, and green onion.  Cook 5 minutes or until mixture is just heated through.  Taste, adding Cayenne pepper and salt as needed.
  5. To serve: place a scoop of rice in center of bowl; spoon Etouffee around rice; sprinkle with fresh chopped parsley.