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Contents
Garlic Shrimp
- 1/3 cup extra virgin olive oil
- 4 garlic cloves, sliced
- 1 teaspoon red pepper flakes
- 1 pound unshelled shrimp (26 to 32 shrimp per pound)
- 2 teaspoons sweet paprika
- 1/4 cup medium-dry sherry
- 1/4 cup minced fresh parsley leaves
- Fresh lemon juice, to taste
- Salt and freshly ground black pepper
Serves 4
- In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden.
- Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
- Sprinkle the shrimp with the paprika and cook the mixture, stirring, for 30 seconds.
- Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
- Season the mixture with the lemon juice and salt and pepper, to taste, and transfer it to a serving bowl.
- The shrimp may be made up to 1 day in advance and kept covered tightly and chilled. Serve the shrimp at room temperature.
Wine Suggestions: Dry Manzanilla; Jerez Region Spanish Cava (Sparkling Wine) Montecillo Winery Rioja
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Fried White Anchovies with an Andalusian Pepper
- 1 pound yellow bell peppers, roasted and peeled
- 1 pound red bell peppers, roasted and peeled
- 1/2 cup small diced Spanish onions
- 2 teaspoons chopped garlic
- 2 teaspoons Sherry vinegar
- extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 pounds fresh white anchovies, eviscerated
- Flour
- Olive oil for frying
Serves 6 to 8
- Thinly slice the peppers. In a mixing bowl, combine the sliced peppers, onions, garlic and vinegar. Mix well.
- Drizzle in enough olive oil to moisten the salad. Season with salt and pepper.
- Cover and refrigerate for 2 hours.
- In an electric fryer or deep pot, preheat the oil to 365 degrees F.
- Season both the anchovies and the flour with salt and pepper.
- Dredge the anchovies in the seasoned flour, coating completely.
- Fry until golden brown and crispy, about 2 to 3 minutes.
- Remove and drain on paper towels.
- Season with salt and pepper.
To serve, spoon some of the pepper salad in the center of each serving plate. Lay the anchovies around the salad. Garnish with parsley
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Salmon with Tarragon Sauce
- 2 – 6 oz salmon filets with skin
- 2 tablespoon butter
- ½ cup dry vermouth
- honey Dijon mustard
- 1 tablespoon capers
- ¼ cup medium dry sherry
- ½ cup heavy cream
- 1 tsp dry tarragon
Serves 2
- in hot stick free pan add just enough oil or spray to coat pan
- cook skin side down at medium-high heat for 4 minutes
- add vermouth
- add butter
- cook covered for 5 minutes at medium heat
- add capers
- add sherry
- add heavy cream
- bring to full boil over medium heat and simmer uncovered for 3 minutes
- add tarragon and serve.
Serve with Deep fried onion & fennel (recipe in Vegetable section below)
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Boiled Lobster
This is for Angie, who gave me the idea.
- 2 – 1 ¼ lb lobsters
- 1 bottle chardonnay wine
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon salt
- 1 clove garlic, minced
- ¼ lb salted butter
- 1 quart water
serves 2
- In a large pot add water and chardonnay
- Add oregano, thyme and salt
- Bring to a boil
- Add lobsters and cover
- return to a boil and cook for 10 minutes
- while lobsters cook melt butter and stir in the garlic, this is for dipping
- remove lobsters from pot and save the cooking liquid for Lobster Bisque below.
- Serve hot with melted butter.
- After the meal is complete add all left over dipping butter, lobster shells and pieces, except the liver, back to the cooking liquid. This liquid can be stored for up to 2 days refrigerated.
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Lobster Bisque
- All saved cooking liquid, dipping butter, shells and lobster pieces except the liver from the Boiled Lobster recipe above
- ½ cup heavy cream
- 2 tablespoons tomato paste
- ½ cup medium dry sherry
- 1 tablespoon tarragon
- salt & pepper to taste
- chopped chives for garnish
serves 3-4
- Bring cooking liquid to boil and cook until reduced by at least half, about 45 minutes. The more you reduce this liquid the more intense the lobster flavor will be.
- After the liquid is reduced by half strain all shells and other pieces from the cooking liquid and return the strained liquid back into the pot.
- Add tarragon and tomato paste.
- Continue cooking until reduced by half again, about 30 minutes. If you want a richer bisque then continue to cook until it reaches the desired flavor.
- Add sherry and heavy cream.
- Bring just back to a boil and remove from heat.
- Serve with chopped chives sprinkled on top
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White Mountains Seafood Chowder
- 1 lb cod
- 1 lb large uncooked shrimp
- 1 lb dry scallops
- 1/2 lb sliced mushrooms
- 1 onion
- 2 cloves garlic
- 2 tablespoons of dry tarragon
- 8 oz heavy cream
- 2 - 10oz bottles of clam juice
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of butter
- Salt and Pepper to taste
serves 4-6
- Dice the onion into 1/4 to 1/2 inch dices
- In a large pot brown the onions and mushrooms in the butter over medium high heat until onions begin to turn brown. About 10 to 15 minutes.
- Cut cod into 1 inch cubes. Cut scallops in half. Peel and cut shrimp into 3/4 inch long pieces (basically cut each shrimp into 3 equal size pieces).
- Add the olive oil to the pot.
- Add the cut up fish to the pot and stir lightly into the onions and mushrooms.
- Cook for 5 minutes stirring every now and then.
- Add clam juice. Bring to a boil.
- Add heavy cream and tarragon. Bring to a boil.
- Serve.
Thai Dipping Sauce
This sauce makes a great dipping sauce for the Calamari Frittos recipe given later
- 1/3 cup Joyce Chen Orange Spice Stir Fry Sauce
- 1/3 cup Soy Sauce
- 1/3 Shery wine, Rice Wine or Red Wine Vinegar of your choice
- 2 tbsp Thai or Vietnamese fish sauce
- 2 tsp hot pepper flakes
- 1 tsp grated ginger
- 1 tsp sugar
- 1 tbsp chopped chives or garlic chives
- Combine all ingredients and stir until sugar is dissolved.
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Calamari Frittos
- 1 lb Calamari cut into rings about ¼ inch thick
- 1 cup flour
- ¼ cup of Cajun spice of your choice
- large deep pan with 2 inches of peanut or canola oil (make sure pan is deep enough that the oil does not come more than halfway up the inside of the pan. When in doubt use a deeper pan.)
- Salt to taste.
Serves 3 to 4 as an appetizer
- Heat oil to 350 degrees.
- In a large plastic bag or storage bag combine flour and Cajun spice.
- Slice your Calamari into rings about ¼ inch thick.
- When all the Calamari is sliced then place all of it in the bag with the flour.
- Close the top of the bag and shake until all Calamari is coated.
- When oil reaches 350 degrees, shake excess flour from Calamari and gently place Calamari in the hot oil. Do this in batches small enough that the Calamari is not crowded together in the pan.
- Cook 3 to 4 minutes.
- Remove Calamari from oil, drain on paper towel and sprinkle with salt.
- Cook next batch and repeat until done.
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Calamari Cacciatore
- 1 lb Calamari squid cut bodies into ¼ inch rings, leave tentacles intact.
- 4 cups of your favorite tomato sauce
- 1 large red pepper sliced into thin strips
- 1 large sweet onion sliced into thin strips
- 3 cloves garlic crushed
- 2 tablespoons of capers
- 1 cup coarsely chopped parsley
- 3 tablespoons of extra virgin olive oil
- ½ pound whole wheat ziti pasta
- ¼ teaspoon crushed dry red pepper
- Salt & pepper to taste
Serves 3 to 4
- The trick to this dish is to time the pasta and calamari to be finished at the same time. If you overcook calamari it becomes very tough, so time your pasta cooking time very carefully.
- In a large hot skillet add the olive oil, immediately followed by the onions and peppers.
- Sauté at high temperature until cooked.
- Add crushed dried red pepper.
- Add tomato sauce.
- Add capers.
- Meanwhile bring a large pot of very salted water to a boil and add pasta.
- Simmer tomato sauce with onions and peppers for 5 minutes.
- When the pasta is about 3 minutes from being done, add garlic and parsley to tomato sauce.
- Then add calamari to the tomato sauce and cook for 3 minutes at a low simmer. Remove from heat.
- Drain pasta and place in pasta bowls.
- Spoon Calamari over pasta and serve.
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Grilled Garlic Marinated Shrimp with Grilled Corn and Green Onion Relish
- 1 pound medium shrimp, uncooked
- Roasted Garlic Oil
- 4 cloves garlic
Relish:
- 5 ears of corn
- 2 bunches green onions
- 1 small red onion
- 1 lime, juiced
- 4-5 sprigs of cilantro, chopped
- Roasted Garlic Oil
- Salt and Pepper
Sauce:
- 1 small white onion, diced
- 1 stalk of celery, diced
- 1 small carrot, diced
- 1 red bell pepper, diced
- 2 cloves garlic, smashed
- 1/2 cup bourbon , we recommend Jack Daniels
- 1/2 cup molasses 3 cups mussel stock (clam juice or vegetable broth)
Serves 6 to 10
- Peel and de-vein shrimp.
- Cover shrimp in garlic oil and cloves.
- Refrigerate for 20-30 minutes.
- To prepare the sauce, heat a saucepan on high heat until smoking.
- Add 2 Tbsp garlic oil and sauté vegetables until they are brown.
- Deglaze with bourbon and reduce by half.
- Add the molasses and reduce by half. Add the mussel stock and reduce by half.
- Season with salt and pepper.
- Strain and serve.
- To prepare relish, coat corn with oil, salt and pepper and grill.
- Cut off the kernels and place in a bowl.
- Cut the tops off the green onions, roughly chop and put into the bowl.
- Add lime juice, cilantro, garlic oil, salt and pepper.
- Fold all ingredients together with a spoon, check seasoning and serve.
- Remove shrimp from oil, season with salt and pepper, and grill on both sides until done.
- Remove and serve.
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