Ingredients | Instructions |
SCALLOPS
SAUCE
SPINACH
| In a stainless steel or enamel saucepan combine water, white wine and a cheesecloth bag containing thyme, bay leaf, parsley, peppercorns, and salt to taste. Rinse sea scallops and add them to wine mixture; poach them with a buttered round of wax paper, over very low heat for 2 minutes. Remove the pan from heat and let stand. In a small stainless steel or enamel saucepan combine the minced shallot, dry wine, vinegar, bay leaf and a pinch of thyme. Reduce the liquid over moderately high heat to about 2 tbls. and discard bay leaf. Strain liquid and put back in pan. Beat 3 egg yolks over a warm water bath until thick and lemon colored. Beat in butter, 1 tbls. at a time. Add reduced liquid and stir smooth. In a large frying pan, saute’ spinach, thawed and well drained(squeeze dry in paper towels) in butter for 2 minutes. Salt and pepper and add a pinch of freshly ground nutmeg. Arrange spinach on a platter or sea food shells. Drain scallops, cut into 1/4 inch slice, and mound on spinach. Pour sauce over and broil far away from broiler until thoroughly hot. Will get light brown—this needs to be hot. |
Ingredients | Instructions |
| Sprinkle shrimp with lemon juice, salt, and pepper. Set aside. In large saucepan over medium-high heat, combine cream, water and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly so the grits do not settle to the bottom and scorch, until all are added; reduce heat to medium-low. Cook 20 - 25 minutes, stirring occasionally (be careful not to scorch mixture, until the grits are tender. Grits should absorb all the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin and remove from heat. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons bacon grease in the frying pan. Add onion, garlic, and green or red pepper; saute 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; saute 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture. Makes 4 servings. |
Ingredients | Instructions |
| Combine all in an ovenproof pan. Bake at 400 until butter is bubbly. We like this served with buttered cocktail rye bread sprinkled with garlic powder and fried on both sides like a grilled cheese. |
Ingredients | Instructions |
| Combine flour, salt, pepper. Add fish fillets. Melt two tbls. butter over medium-high heat. Add fish and cook until they are lightly browned on one side, 3 -4 minutes. Turn over and cook until lightly browned on the second side ( about 3 minutes). Put fillets on a serving platter. Add 2 tabls. butter to pan and remove from heat. Grate lemon peel from 1/2 lemon. Cut lemon in half. Squeeze juice from 1/2 lemon to pan. Add lemon zest. Swirl pan until butter melts and pour over fish. Serve with other half of lemon cut into wedges. Can add 1 tbls chopped capers. Saute 3 tbls. sliced almonds, if desired. |
Ingredients | Instructions |
| In a large, nonstick skillet heat 3 tbls of olive oil over medium - high heat. Drizzle fillets with 1 tbls olive oil and season both sides with 1/2 tbls salt and 1 teaspoon pepper. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, 2 -3 minutes on each side. In a medium bowl, combine avacado, mango, scallions, and lettuce. In a seperate bowl, mix together 2 tbls lime juice and 1/4 tsp salt. Drizzle over salad mixture and toss to coat. In another small bowl, mix sour cream and wasabi powder and 1/4 tsp salt until smoooth. Warm tortillas by heating in a dry skillet, turning occasionally. Divide the mango - avacado salad among the tortillas. Top with fish and some wasabi sour cream. Serve with lime slices. 6 servings |
Ingredients | Instructions |
SAUCE
| In a large pot filled with salted water, add two tablespoons oil and bring to a rolling boil. Add the spaghetti. Stir. Return to the boil and reduce heat. Check for doneness frequently. Spaghetti should be undercooked. Drain; pour over 1/2 cup olive oil and sprinkle on chopped parsley. Mix, cool, and refrigerate. Melt butter in saucepan over medium heat. Stir in flour and mix well using a wire whip. Do not brown flour. Add heated stock slowly, stir until thickens. Add cream and heat through. Salt and pepper to taste Cut eight sheets of parchment 15 x 18. Fold in half. Cut into heart shape. On 1/2 of the parchment heart, place a serving of cooked pasta. Pour over 1/4 cup sauce. Arrange artichokes on the pasta and also some of the crab. Sprinkle with parmesan. Fold half of the heart over the pasta, crimp to seal. Using a spatula, remove to a cookie sheet. (4 to a sheet). Refrigerate. (Can be made early in the day). Remove from refrigerator. In a preheated (450) oven, place sheets in the upper half of the oven. Bake 4 minutes. Reverse the position of the cookie sheets. Bake an additional 3 minutes. If not served immediately, turn oven off and leave door ajar. To serve, place the parchment package on plate. Garnish with lemon wedges and parsley. Slit package in a cross shape. |
Ingredients | Instructions |
| Brush lightly with olive oil and put on hot grill. Grill approximately 5 minutes on each side for inch thickness. Remove skin before serving. Serve with dill sauce and lemon wedges. |
Ingredients | Instructions |
| Use the same marinade as herbed shrimp. Marinate for 2 hours. Wrap each shrimp in 1/3 slice of bacon, secure with a toothpick. Grill over hot coals until bacon is crisp and shrimp is cooked (approximately 7-8 minutes). |
Ingredients | Instructions |
Marinade
Mayonnaise
| Mix all and marinate shrimp for 2 hours. Grill over hot coals for 3 minutes on each side. Serve with basil mayonnaise. Blend egg, salt, mustard, paprika, pepper and basil on low. Slowly add oil. Stop and add vinegar. Refrigerate till serving. Can make day before |
Ingredients | Instructions |
| Crush garlic with the side of a cleaver. Slice ginger and flatten with side of a cleaver. Flatten white part of scallion with the side of a cleaver and finely chop the green part. Toast sesame seeds in 325 oven until light brown. Combine oil, sherry, soy sauce, honey, garlic, ginger, white part of scallions and 1 tbls. sesame seeds, hot sauce and five-powdered spice. Whisk until honey dissolves. Marinate shrimp 30 minutes. Drain shrimp in a strainer over a saucepan. Boil marinade until thick and syrupy, about four minutes. Thread shrimp on skewers and place on grill until cooked through, 2 minutes per side, basting with marinade. Transfer to shrimp to platter. Sprinkle with scallion greens and sesame seeds. Serve at once. |
Ingredients | Instructions |
| Heat oil in wok or heavy skillet over medium high heat. Add shrimp and stir-fry for 2-3 minutes. Add next 6 ingredients and stir-fry three minutes. Season with salt and pepper, if needed. Serve immediately. |
Ingredients | Instructions |
| Drizzle some vegetable oil in a large pot of boiling water. Add 1 tbls kosher salt and the linguine. Cook for 7 - 10 minutes, or according to package directions. While the pasta is cooking, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for one minute. Watch carefully, the garilic will burns easily. Add the shrimp, 1 1/2 tsp salt and pepper and saute until the shrimp turn pink, about five minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. Drain the linguine and put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. |
Ingredients | Instructions |
Shrimp
Brown Rice
| Pat shrimp dry. Sprinkle with salt and pepper. Melt one tablespoon butter in a large heavy skillet over medium-high heat. Add shrimp to skillet and saute until almost opaque in center. Using a slotted spoon, remove shrimp. Add remaining one tablespoon butter to skillet. Add onion and saute three minutes. Sprinkle curry powder over cooked onion and saute another minute longer. Add cream, clam juice, and chutney. Boil until the sauce is thick enougth to coat a spoon, stirring occasionally, around 10 minutes. Return shrimp to skillet and cook a minute longer. Spoon rice into bowls, top with shrimp, sauce, and green onion. Can make the sauce the night before. Saute the shrimp and add to warmed sauce just before serving. Rice : Place dry rice into a glass 8 - inch baking dish. Bring broth , butter, and salt to a boil in a saucepan. Once the water boils, pour over rice, stirring to combine everything. Cover the dish tightly with tin foil. Bake at 350 on the middle rack for exactly one hour. After one hour, remove cover and fluff with a fork. Serve immediately. |
Ingredients | Instructions |
| Place salmon fillets in a large resealable plastic bag; add milk. Let stand for 10 minutes; drain. In a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt, and pepper. Coat fillets with pecan mixture, gently pressing into the fish. In a large skillet, brown salmon in oil over medium high heat. Transfer to a baking sheet. Bake at 400 for 8 - 10 minutes or until fish flakes easily with a fork. |
Ingredients | Instructions |
| In a 9 x 13 microwave safe dish, combine spinach, mushrooms, and scallions. Place salmon fillets on top,and sprinkle with salt and pepper. Stir together mustard and orange juice. Spoon over salmon. Microwave on high for 8 - 10 minutes or until salmon is cooked through and spinach has wilted. Serve salmon over vegetables. |
Ingredients | Instructions |
| Bring water to a boil in a large pot. While pasta is cooking, melt butter in a large skillet, stirring frequently, over medium heat until golden brown and most of the foam has subsided; about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar; season with salt and pepper. Cover hazelnut butter to keep warm and set aside. Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin bladed metal spatula, about 2 minutes. Drain pasta and toss with parmesan and 3/4 of the brown butter. Divide pasta betweeen four serving plates. Brush scallops with the rest of the brown butter. Place over the pasta. Serve with lemon wedges Can use shrimp instead but will need to cook shrimp for 4 - 5 minutes. |
Ingredients | Instructions |
| Rinse fish and pat dry. Preheat broiler. Place fish on a broiling pan and baste heavily with honey. Season with salt and pepper and liberally sprinkle fish with sesame seeds. Broil until fish is golden brown on top and flakes with a fork, about 10 minutes per each inch of thickness. Serve. |
Ingredients | Instructions |
| In a small heavy saucepan, simmer wine, vinegar, shallots, garlic and rosemary until reduced to about 2 tbls. Add cream and simmer until liquid is reduced by half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until cream and butter is incorporated. Do not get too hot, should be consistence of hollandaise. Remove pan from heat and stir in lemon juice and salt and pepper to taste. Pat shrimp or scallops dry and season with salt and pepper. Heat 1 tbls. oil in 12 inch heavy skillet over moderately high heat until hot but not smoking. Arrange half of the seafood without crowding and cook undisturbed 1-2 minutes. Turn over and cook, undisturbed 1-2 minutes. Transfer to a bowl and keep warm. Cook remaining seafood in the same manner. Cook pasta in boiling water until al dente and drain. Transfer pasta to heated bowl and put sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of seafood and toss. Divide pasta among 6 heated plates. Arrange seafood on top of pasta and garnish with herbs. |
Ingredients | Instructions |
| In a large shallow bowl, combine shrimp, garlic, olive oil and pepper. Toss well. Lightly crush 8 sprigs of rosemary with your hand, add to the shrimp and toss again. Cover with plastic and marinate in the refrigerator for at least 8 hours or overnight. In a large heavy skillet, melt the butter over high heat. When the foam subsides, add the shrimp and the marinade and saute’, tossing frequently until slightly pink, about 2 minutes. Reduce the heat to moderate, cover and cook until the shrimp are opaque throughout, about 3 minutes. With a slotted spoon, transfer the shrimp to a bowl. Discard the rosemary sprigs. Pour the vermouth into the skillet and boil over high heat, stirring frequently, until it reduces to a moderately thick glaze, about 3 minutes. Return the shrimp to the pan along with any accumulated juices and toss in the glaze until evenly coated and heated through, about 1 minute. Spoon the shrimp onto a warmed platter and garnish with remaining 4 sprigs of rosemary. |
Ingredients | Instructions |
Crab Cakes
Lime Sauce
Dill Sauce
| Drain and flake crabmeat, removing any bits of shell: set crabmeat aside. Combine egg, mayo, basil, lemon rind, lemon juice, and shallots. Gently fold in crabmeat, bradcrumbs, salt,and pepper ( do not overmix). Cover and chill one hour. Shape mixture into 8 (4 inch) patties. Fry four patties in 2 tbls melted butter in a large skillet over medium heat 3 - 4 minutes on each side or until golden; drain and keep warm. Repeat procedure with remaining 2 tablespoons butter and patties. Serve crab cakes warm with one of the chilled sauces. Lime Sauce. Combine ingredients in small bowl, stirring well. Cover and chill. Dill Sauce: Combine all ingredients. Cover and chill. |
Ingredients | Instructions |
| Melt cheese in mushroom soup. Mix all and top with crushed potato chips. Bake 350 for 30 minutes. |