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Scallops in Cumin Cream
Scallops Nicoise
Scampi
Seafood Lasagne
Seafood Sausages
Seafood Saute with Pasta
Seafood Stew
Seafood Strudel
Seafood Stuffed Trout
Shellfish Casserole
Shellfish Chowder
Shellfish Diavolo
Shellfish en Papillote
Shellfish Okra Gumbo
Shellfish Stew Diavolo
Shrimp Bisque
Shrimp Boil Seasoning
Shrimp Butter
Shrimp Buttercream Sauce
Shrimp Canapes
Shrimp Diane
Shrimp Enchiladas
Shrimp Etouffee
Shrimp in Almond Sauce
Shrimp in Czarina Sauce
Shrimp Louis
Shrimp Mousse III
Shrimp Pate
Shrimp Pillows
Shrimp Salad Canapes
Shrimp Scrambled Eggs
Shrimp Seviche
Shrimp Spread
Shrimp Stew
Shrimp Stock
Shrimp Stuffed Lingcod
Shrimp Toast Canapes
Shrimp-Cheddar Puff
Smoked Clams
Smoked Salmon
Smoked Salmon Bisque
Smoked Salmon Cheesecake
Smoked Salmon in Puff Pastry
Smoked Salmon Quesadilla
Smoked Salmon Rollups
Smoked Salmon Rollups II
Smoked Salmon Spread
Smoked Salmon Stuffed Snow Peas
Smoked Tuna Spread
Smoky Salmon Butter
Smoky Salmon Spread II
Smoky Salmon Spread with Yogurt
Smooth Shrimp Spread
Sole in Champagne
Sonoma Baked Clams
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| 1 | pound bay scallops |
| 2 | tablespoons strained fresh lime juice |
| 2 | tablespoons olive oil |
| 2 | tablespoons minced cilantro |
| 1/4 | teaspoon salt, to taste |
| 1/8 | teaspoon cayenne, to taste |
| 1 | cup sour cream, or creme fraiche |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon strained fresh lemon juice |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon fresh ground white pepper, to taste |
| 15 | each whole trimmed leaves bibb lettuce |
| 2 | tablespoons finely snipped chives chives |
COMBINE SCALLOPS, LIME JUICE, OLIVE OIL, AND CILANTRO
ADD SALT AND CAYENNE TO TASTE
COVER AND CHILL FOR 2-10 HOURS
COMBINE SOUR CREAM, CUMIN, LEMON JUICE, AND 1/2 TEASPOON SALT-MIX WELL
SEASON TO TASTE WITH WHITE PEPPER
ARRANGE LETTUCE CUPS ON A SERVING PLATTER
PLACE A HEAPING SPOONFUL OF SEASONED CREAM INTO EACH CUP TOP WITH SCALLOPS
GARNISH WITH MINCED CHIVES
SERVE SLIGHTLY CHILLED, NOT COL
Nutrition Facts
Amount Per Serving:
Calories 90 - Calories from Fat 50
Percent Total Calories From: Fat 56%, Protein 28%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 16mg, Sodium 178mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1199 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units
| 30 | each medium sized sea scallops |
| 1/2 | cup flour |
| 3 | tablespoons olive oil |
| 1/2 | cup minced garlic |
| 1 | cup unsalted butter |
| 1 | cup veal based white stock |
| 2 | cups minced tomatoes |
| 1 | teaspoon fresh ground black pepper |
| 1/2 | cup minced fresh basil |
DREDGE SCALLOPS IN FLOUR, SHAKING OFF EXCESS
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD SCALLOPS AND SAUTE UNTIL LIGHTLY BROWNED ON ALL SIDES ADD BUTTER, GARLIC, AND STOCK-MIX LIGHTLY
ADD TOMATOES AND BLACK PEPPER-MIX LIGHTLY
GARNISH WITH MINCED BASIL
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 561 - Calories from Fat 353
Percent Total Calories From: Fat 63%, Protein 21%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 20g, Cholesterol 132mg, Sodium 267mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 1654 units, Vitamin C 29 units, Calcium 0 units, Iron 2 units
| 12 | each scampi, or substitute jumbo shrimp or rock lobster tails |
| 1/4 | cup olive oil |
| 1/3 | cup butter |
| 1 | tablespoon minced garlic |
| 1/4 | cup white wine |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon tabasco sauce |
| 3 | tablespoons minced parsley |
HEAT OIL AND 1/4 CUP OF THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD SCAMPI, PRAWNS, OR LOBSTER AND SAUTE QUICKLY FOR 30 SECONDS
ADD GARLIC, WINE, LEMON JUICE, WORCESTERSHIRE, AND TABASCO SAUCE-MIX WELL
STIR IN REMAINING BUTTER
REMOVE TO A HEATED PLATTER OR SERVING DISH
TOP WITH MINCED PARSLEY
SERVE HOT, ACCOMPANIED BY HOT COOKED PAST
Nutrition Facts
Amount Per Serving:
Calories 1051 - Calories from Fat 333
Percent Total Calories From: Fat 32%, Protein 65%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 13g, Cholesterol 896mg, Sodium 2828mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 170g, Vitamin A 1438 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 1/2 | cup unsalted butter |
| 2 | tablespoons minced garlic |
| 1/2 | cup flour |
| 1/2 | teaspoon salt |
| 2 | cups milk |
| 2 | cups chicken broth |
| 2 | cups grated mozzarella cheese |
| 1/2 | cup minced scallions |
| 1 | teaspoon basil |
| 1/4 | teaspoon pepper |
| 12 | each lasagne noodles |
| 1 | cup small curd cottage cheese |
| 1/2 | pound picked, flaked crabmeat |
| 1/4 | pound bay shrimp |
| 1/2 | cup grated parmesan cheese |
HEAT BUTTER IN A SAUCEPOT, OVER A LOW FLAME
ADD GARLIC AND HEAT FOR 2 MINUTES
STIR IN FLOUR AND SALT
HEAT AND STIR UNTIL BUBBLY AND SMOOTH
REMOVE FROM HEAT
STIR IN MILK AND BROTH
RETURN TO STOVE
HEAT TO A BOIL AND SIMMER FOR 2 MINUTES
STIR IN MOZZARELLA, SCALLIONS, BASIL, AND PEPPER
HEAT AND STIR TO MELT CHEESE
REMOVE FROM HEAT
LADLE ONE-FOURTH OF PREPARED SAUCE INTO THE BOTTOM OF A CASSEROLE
COVER WITH A LAYER OF 4 NOODLES
SPREAD COTTAGE CHEESE ON TOP OF NOODLES
LADLE ANOTHER FOURTH OF SAUCE ON TOP OF COTTAGE CHEESE COVER WITH A LAYER OF 4 NOODLES
ARRANGE CRAB AND SHRIMP ON TOP OF NOODLES
LADLE ONE-FOURTH OF SAUCE ON TOP OF CRAB AND SHRIMP
TOP WITH A LAYER OF THE REMAINING 4 NOODLES AND THE REMAINDER OF THE SAUCE
SPRINKLE WITH PARMESAN CHEESE
BAKE @ 350 DEGREES FOR 35-40 MINUTES
REMOVE FROM HEAT
ALLOW TO REST FOR 15-30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 251 - Calories from Fat 152
Percent Total Calories From: Fat 61%, Protein 23%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 87mg, Sodium 724mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 644 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/2 | pound bay scallops |
| 1/2 | pound fresh or smoked lingcod |
| 1/2 | pound bay shrimp |
| 1/2 | pound picked crabmeat |
| 1/2 | pound fresh or smoked salmon |
| 6 | each eggs, beaten |
| 3 | cups very finely diced carrots |
| 2 | cups very finely diced shallots |
| 1 | cup seeded, very finely diced green bell pepper |
| 1 | cup very finely diced mushroom |
| 1/3 | cup dry white wine |
| 20 | each sausage casings, well soaked and rinsed |
PROCESS THE SEAFOOD IN A FOOD PROCESSOR OR A GRINDER TO A FINE GRIND
SAUTE THE SHALLOTS, CELERY, PEPPERS, AND CARROTS UNTIL TENDER
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE VEGETABLES, SEAFOOD, EGGS, WINE, AND MUSHROOMS-MIX WELL
STUFF LOOSELY INTO SAUSAGE CASINGS
CHILL FOR 4-8 HOURS BEFORE POACHING IN FUMET OR OTHER STOCK
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 108 - Calories from Fat 31
Percent Total Calories From: Fat 29%, Protein 47%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 112mg, Sodium 214mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 6838 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons pickled ginger |
| 2 | tablespoons very finely minced garlic |
| 2 | tablespoons sesame oil |
| 1/4 | pound fresh pasta |
| 1/2 | cup slivered, trimmed snow peas |
| 1/2 | cup slivered, trimmed fresh green beans |
| 1/4 | cup slivered scallions |
| 1/2 | cup bean sprouts |
| 1 | head bok choy, washed and trimmed |
| 1/4 | cup soy sauce |
| 1/2 | cup wine vinegar |
| 1 | pound cleaned, 26-30/# tiger prawn |
| 1/2 | pound squid, cleaned and cut into rings |
| 1/2 | pound bay scallops |
| 1/4 | cup peanut oil |
COMBINE 4-6 QUARTS WATER AND HALF OF EACH GINGER, GARLIC, SESAME OIL, AND SALT IN A STOCKPOT, OVER A MODERATE FLAME BRING TO THE BOIL AND STIR IN THE PASTA
RETURN TO A BOIL, REDUCE FLAME TO A BARE ROLLING BOIL, AND SIMMER GENTLY FOR 4-5 MINUTES, UNTIL NEARLY TENDER
REMOVE FROM HEAT AND DRAIN WELL
THINLY SLIVER THE WHITE OF THE BOK CHOY, RESERVING THE LEAVES FOR GARNISH
BLANCH THE BOK CHOY LEAVES BRIEFLY TO WILT
REFRESH IN ICE WATER AND DRAIN WELL
ARRANGE AROUND THE PERIMETER OF THE SERVING PLATES, SET ASIDE
BLANCH THE REMAINING VEGETABLES SEPARATELY, REFRESH IN ICE WATER, AND DRAIN
COMBINE THE VEGETABLES IN A LARGE BOWL
COMBINE SOY SAUCE AND VINEGAR WITH THE REMAINING GINGER, GARLIC, AND SESAME OIL-MIX WELL
MARINATE THE SEAFOOD IN HALF OF THE SOY MIXTURE FOR 30 MINUTES
TOSS THE PASTA WITH 2-3 TABLESPOONS OF THE SOY MIXTURE GENTLY TOSS THE VEGETABLES WITH THE REMAINING SOY MIXTURE HEAT THE PEANUT OIL IN A LARGE SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD THE SHRIMP, HEAT AND STIR FOR 1 MINUTE
ADD THE SQUID AND SCALLOPS, HEAT AND STIR FOR 2 MINUTES, UNTIL JUST OPAQUE
REMOVE FROM HEAT
MAKE A BED OF THE PASTA ON TOP OF THE BOK CHOY LEAVES ARRANGE THE VEGETABLES ON TOP OF THE PASTA
GARNISH WITH THE SAUTEED SEAFOOD
DISH MAY BE ADDITIONALLY GARNISHED WITH CELERY LEAVES, AS DESIRED
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 267 - Calories from Fat 109
Percent Total Calories From: Fat 41%, Protein 36%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 172mg, Sodium 692mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 452 units, Vitamin C 16 units, Calcium 0 units, Iron 3 units
| 12 | ounces clam juice |
| 2 | cups water |
| 1 | teaspoon thyme |
| 1/8 | teaspoon crushed fennel seed |
| 1 | each bay leaf |
| 1/2 | pound bay scallops |
| 12 | each cleaned, 21-25/# tiger prawns |
| 12 | each clams, and/or mussels, scrubbed |
| 1 | cup tomato concasse |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 2 | tablespoons minced parsley |
COMBINE INGREDIENTS IN A STOCKPOT, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL CLAMS AND/OR MUSSELS OPEN
DISCARD ANY CLAMS AND MUSSELS THAT DON'T OPEN
SERVE HOT, WITH SOURDOUGH BREA
Nutrition Facts
Amount Per Serving:
Calories 172 - Calories from Fat 20
Percent Total Calories From: Fat 12%, Protein 70%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 93mg, Sodium 674mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 905 units, Vitamin C 29 units, Calcium 0 units, Iron 19 units
| 1 | tablespoon butter |
| 1 | cup minced onion |
| 1 | teaspoon very finely minced garlic |
| 1/2 | pound crabmeat, or salmon |
| 3/4 | cup dry white wine |
| 8 | ounces room temperature cream cheese |
| 1/4 | teaspoon salt |
| 2 | teaspoons Worcestershire sauce |
| 1/4 | teaspoon tabasco sauce, to taste |
| 3 | ounces filo dough, thawed |
| 1/2 | cup melted unsalted butter |
| 2 | tablespoons sliced toasted blanched almonds |
SAUTE ONION IN 1 TABLESPOON BUTTER, UNTIL SOFTENED
ADD GARLIC AND SAUTE FOR 1 MINUTE
ADD SEAFOOD AND WINE, SIMMER UNTIL ALL LIQUID HAS EVAPORATED ALLOW TO COOL
COMBINE SEAFOOD MIXTURE, CREAM CHEESE, SALT, AND WORCESTERSHIRE SAUCE-MIX WELL
ADD TABASCO SAUCE TO TASTE
PLACE 2 FILO SHEETS ONTO A DAMP KITCHEN TOWEL AND BRUSH WITH MELTED BUTTER
ADD 2 MORE SHEETS AND BRUSH WITH BUTTER
REPEAT UNTIL 12 SHEETS ARE STACKED SPOON FILLING ONTO 1 EDGE OF FILO, LEAVING 3-INCHES ON EACH SIDE CLEAR
FOLD DOUGH OVER FILLING TWICE
FOLD IN EDGES AND FOLD TO THE END
SEAL LOOSE EDGE WITH BUTTER
PLACE, SEAM SIDE DOWN, ONTO A GREASED JELLY ROLL PAN
SCORE TOP TO ALLOW STEAM TO ESCAPE
BRUSH TOP WITH BUTTER
BAKE @ 350 DEGREES FOR 40 MINUTES
FINISH BROWNING UNDER A BROILER IF NECESSARY
SLICE TO SERVE, TOP WITH ALMOND
Nutrition Facts
Amount Per Serving:
Calories 324 - Calories from Fat 236
Percent Total Calories From: Fat 73%, Protein 9%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 16g, Cholesterol 106mg, Sodium 423mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 982 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1 | cup Creole Seasoned flour |
| 4 | teaspoons creole seasoning |
| 1/2 | teaspoon onion powder |
| 3/4 | cup unsalted butter |
| 1 | cup small dice onion |
| 1/2 | cup small dice celery |
| 1/2 | cup minced scallions |
| 1 | teaspoon pureed garlic |
| 1/2 | pound tiger prawn, cleaned and finely minced |
| 1/2 | pound picked, flaked crabmeat |
| 1 | cup fresh sourdough breadcrumbs |
| 2 | beaten eggs |
| 1/4 | cup shredded parmesan cheese |
| 6 | whole boned trout |
| 1 | cup milk |
PLACE SEASONED FLOUR INTO A SHALLOW BOWL OR PIE PAN, SET ASIDE
COMBINE SEASONING MIXTURE AND ONION POWDER-MIX WELL, SET ASIDE
HEAT TWO-THIRDS THE BUTTER IN A SAUTE PAN, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 3-4 MINUTES, UNTIL BARELY SOFTENED
ADD SEASONING MIXTURE, SCALLIONS, AND GARLIC
HEAT AND STIR FOR ANOTHER 3-4 MINUTES
ADD SHRIMP AND CRAB
HEAT FOR 5-6 MINUTES, STIRRING OFTEN
ADD HALF THE BREADCRUMBS, HEAT FOR 1 MINUTE, WITHOUT STIRRING STIR AND SCRAPE BOTTOM-MIXING WELL
ADD REMAINING BUTTER AND BREADCRUMBS-MIX WELL
ALLOW TO COOL SLIGHTLY
BEAT IN 1 EGG AND GRATED PARMESAN CHEESE
COVER AND CHILL COMPLETELY
SEASON CAVITY OF TROUT WITH SALT AND PEPPER
COMBINE MILK AND REMAINING EGG-BEAT TO MIX WELL
POUR MILK MIXTURE INTO A LOAF PAN
SPOON CHILLED MIXTURE INTO THE CAVITY OF EACH TROUT
CLOSE UP CAVITY, COVER, AND CHILL FOR UP TO 8 HOURS
COAT TROUT WITH SEASONED FLOUR, PATTING FIRMLY WITH YOUR HANDS TO REMOVE ALL THE EXCESS
MOISTEN WITH MILK MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT WITH FLOUR MIXTURE, SHAKE OFF EXCESS
SET ONTO A PIECE OF WAXED PAPER
REPEAT WITH REMAINING TROUT
FRY IN FOR 2 MINUTES PER SIDE AND 30 SECONDS ON EXPOSED STUFFING
PLACE INTO A BAKING PAN
BAKE @ 350 DEGREES FOR 20-30 MINUTES
SERVE HOT AS IS OR MOISTENED WITH HOLLANDAISE SAUC
Nutrition Facts
Amount Per Serving:
Calories 791 - Calories from Fat 403
Percent Total Calories From: Fat 51%, Protein 33%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 20g, Cholesterol 368mg, Sodium 657mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 65g, Vitamin A 1462 units, Vitamin C 9 units, Calcium 0 units, Iron 5 units
| 1/3 | cup unsalted butter |
| 3/4 | pound cleaned, 31-40/# tiger prawn |
| 3/4 | pound bay scallops |
| 1/2 | pound picked, flaked crabmeat |
| 1/4 | cup flour |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | cup milk |
| 2 | tablespoons dry white wine |
| 1 | cup finely ground fresh breadcrumbs |
| 1/4 | cup finely grated cheddar cheese |
| 2 | tablespoons melted butter |
| 1/2 | teaspoon paprika |
HEAT 1/3 CUP BUTTER IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME ADD SHRIMP AND SCALLOPS, HEAT AND STIR FOR 4-6 MINUTES, UNTIL
OPAQUE
REMOVE FROM HEAT
REMOVE SHRIMP AND SCALLOPS WITH A SLOTTED SPOON
ADD CRAB TO THE SHRIMP AND SCALLOPS, SET ASIDE
PLACE SAUCEPAN OVER A MEDIUM FLAME
WHISK IN FLOUR, SALT, AND WHITE PEPPER
HEAT AND STIR UNTIL BUBBLY
GRADUALLY WHISK OR STIR IN MILK
HEAT AND STIR UNTIL THICKENED SLIGHTLY
STIR IN WHITE WINE
GENTLY FOLD IN THE SHRIMP, SCALLOPS, AND CRAB
SPOON INTO INDIVIDUAL RAMEKINS OR OTHER HEATPROOF BAKING DISHES
COMBINE BREADCRUMBS, GRATED CHEESE, AND MELTED BUTTER-MIX WELL
DIVIDE MIXTURE EVENLY BETWEEN PORTIONS AND SPRINKLE ON TOP OF EACH
BAKE @ 350 DEGREES FOR 10-15 MINTUES
GARNISH WITH PAPRIKA
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 417 - Calories from Fat 199
Percent Total Calories From: Fat 48%, Protein 31%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 207mg, Sodium 1055mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 996 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units
| 3 | cups chicken broth |
| 3 | cups quick cooking tapioca |
| 1 | pint shucked oysters, in liquor |
| 1 | cup canned baby clams |
| 1/2 | pound medium dice bay scallops |
| 3 | each egg yolks, beaten |
| 3/4 | cup cream, half and half, or milk |
| 1/2 | teaspoon msg |
| 1/4 | teaspoon celery salt |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon fresh ground white pepper |
COMBINE CHICKEN BROTH AND TAPIOCA, LET STAND FOR 5 MINUTES MEANWHILE, COMBINE OYSTERS IN LIQUOR, CLAMS, AND SCALLOPS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
DRAIN WELL AND RESERVE LIQUOR
COMBINE RESERVED LIQUOR AND BROTH MIXTURE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A BOIL, REDUCE HEAT, AND STIR UNTIL THICKENED REMOVE FROM HEAT
STIR 2 TABLESPOONS BROTH MIXTURE INTO YOLKS-MIX WELL VIGOROUSLY WHISK YOLKS BACK INTO BROTH MIXTURE-MIX WELL HEAT AND STIR FOR 5 MINUTES, WITHOUT BOILING
STIR IN REMAINING INGREDIENTS-MIX WELL
HEAT THROUGH, WITHOUT BOILING
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 762 - Calories from Fat 180
Percent Total Calories From: Fat 24%, Protein 17%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 9g, Cholesterol 307mg, Sodium 2090mg, Total Carbohydrate 113g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 1312 units, Vitamin C 17 units, Calcium 0 units, Iron 22 units
| 1 | each 1-1/4# live maine lobster |
| 1 | pound king crab leg |
| 2 | pounds 21-25/# tiger prawns |
| 1/2 | cup unsalted butter |
| 1 | tablespoon olive oil |
| 2 | tablespoons minced garlic |
| 1/8 | teaspoon red pepper flakes |
| 1/4 | cup strained fresh lemon juice |
| 2 | tablespoons minced parsley |
STEAM LOBSTER AND CRAB LEGS, COOL
PEEL, DEVEIN, AND BUTTERFRY SHRIMP LEAVING TAILS INTACT
SLICE CRAB LEGS INTO 3-4 INCH PIECES
CLEAN LOBSTER AND SLICE INTO 3-4 INCH PIECES
HEAT BUTTER AND OIL IN A SKILLET, OVER A MODERATE FLAME
ADD GARLIC AND SAUTE FOR 2 MINUTES
ADD SHRIMP AND RED PEPPER FLAKES, SAUTE FOR 4-6 MINUTES, UNTIL DARK PINK
ADD CRAB AND LOBSTER AND ALLOW TO HEAT THOROUGHLY
TOP WITH LEMON JUICE AND MINCED PARSLEY
SERVE HOT, ACCOMPANIED BY GARLIC BREA
Nutrition Facts
Amount Per Serving:
Calories 438 - Calories from Fat 197
Percent Total Calories From: Fat 45%, Protein 51%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 11g, Cholesterol 359mg, Sodium 1189mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 55g, Vitamin A 1037 units, Vitamin C 16 units, Calcium 0 units, Iron 5 units
| 1/3 | cup olive oil |
| 1 | tablespoon minced garlic |
| 2 | cups tomato puree |
| 1/2 | cup dry white wine |
| 1/2 | cup minced parsley |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon freshly ground white pepper, to taste |
| 1/2 | pound bay scallops |
| 12 | each cleaned, 21-25/# tiger prawns |
| 12 | each scrubbed, large hard shell clams |
| 12 | each scrubbed, debearded mussels |
| 4 | sprigs parsley |
| 1/2 | pound fresh pasta, such as linguini |
| 1/2 | cup melted unsalted butter |
HEATONE-THIRD OF THE OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD GARLIC, HEAT AND STIR FOR 2 MINUTES, UNTIL SOFTENED
ADD TOMATO PUREE, WINE, AND HALF OF THE MINCED PARSLEY
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES, STIRRING OFTEN
SEASON TO TASTE WITH SALT AND PEPPER
CUT A 15x24-INCH SHEET OF PARCHMENT PAPER FOR EACH SERVING DIVIDE SCALLOPS, SHRIMP, CLAMS, MUSSELS, AND PARSLEY INTO EVEN PORTIONS
PLACE 1 PORTION ONTO THE CENTER OF EACH PARCHMENT SHEET (SCALLOPS AND SHRIMP IN THE MIDDLE, CLAMS AND MUSSELS ON THE OUTSIDE)
POUR THE SAUCE MIXTURE OVER THE SHRIMP AND SCALLOPS
BRING LONG SIDES OF PARCHMENT TOGETHER AND FOLD TO SEAL FOLD SHORT SIDES OF PARCHMENT UNDER TO SEAL
ARRANGE PACKETS ONTO A BAKING SHEET
BAKE @ 425 DEGREES FOR 15-20 MINUTES, UNTIL CLAMS AND MUSSELS POP OPEN
MEANWHILE, COOK PASTA IN BOILING-SALTED WATER UNTIL JUST TENDER
DRAIN WELL AND TOSS WITH MELTED BUTTER, OLIVE OIL, AND PARSLEY
REMOVE PACKAGES FROM OVEN TO INDIVIDUAL SERVING PLATES IMMEDIATLEY CUT OPEN AND PLACE NOODLES INTO PACKETS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 742 - Calories from Fat 397
Percent Total Calories From: Fat 53%, Protein 17%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 17g, Cholesterol 176mg, Sodium 371mg, Total Carbohydrate 50g, Dietary Fiber 2g, Sugars 0g, Protein 32g, Vitamin A 3596 units, Vitamin C 58 units, Calcium 0 units, Iron 16 units
| 2/3 | cup peanut oil |
| 3 | pounds thinly sliced, trimmed fresh okra |
| 1/3 | cup flour |
| 4 | cups minced onions |
| 1 | teaspoon tomato paste |
| 2 | pounds cleaned, 31-40/# tiger prawns |
| 1 | pint shucked oysters |
| 1 | pound picked crabmeat |
| 1 | cup medium dice smoked ham |
| 1/2 | cup minced parsley |
| 2 | tablespoons very finely minced garlic |
| 3 | each bay leaves |
| 1 | cup minced celery |
| 1 | teaspoon salt, to taste |
| 1/2 | teaspoon white pepper, to taste |
HEAT HALF OF OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD OKRA, HEAT AND STIR FOR 6-8 MINUTES
REMOVE FROM HEAT AND SET ASIDE
HEAT REMAINING OIL IN A HEAVY SAUCEPOT, OVER A MEDIUM FLAME ADD FLOUR, HEAT AND STIR TO A RICH MEDIUM BROWN COLOR
ADD ONIONS, TOMATO PASTE, AND WATER-MIX WELL
ADD REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER, UNCOVERED, FOR 60 MINUTES
SERVE HOT, WITH HOT-COOKED RICE, AND TABASCO SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 378 - Calories from Fat 172
Percent Total Calories From: Fat 45%, Protein 31%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 5g, Cholesterol 195mg, Sodium 799mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 1377 units, Vitamin C 38 units, Calcium 0 units, Iron 7 units
| 1 | tablespoon olive oil |
| 3 | tablespoons minced garlic |
| 1/2 | teaspoon red pepper flakes |
| 28 | ounces canned plum tomatoes |
| 1/2 | cup white wine |
| 1 | each bay leaf |
| 1/2 | pound cleaned, 21-25/# tiger prawn |
| 12 | each scrubbed manilla clams |
| 12 | each scrubbed, debearded mussels |
| 3/4 | pound fresh pasta |
| 1 | tablespoon finely minced parsley |
HEAT OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD GARLIC AND RED PEPPER FLAKES, HEAT AND STIR FOR 2-3 MINUTES, UNTIL FRAGRANT
ADD TOMATOES AND THEIR JUICE, WINE, AND BAY LEAF
BRING TO A BOIL AND SIMMER FOR 5-10 MINUTES, BREAKING UP TOMATOES WITH A SPOON
ADD SHRIMP, SIMMER FOR 2 MINUTES
ADD CLAMS AND MUSSELS
COVER AND SIMMER FOR 4-6 MINUTES, UNTIL CLAMS AND MUSSELS POP OPEN (DISCARD ANY THAT DO NOT OPEN)
SEASON TO TASTE WITH SALT AND PEPPER
SIMMER PASTA UNTIL BARELY TENDER AND DRAIN WELL
LADLE STEW OVER PASTA
GARNISH WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 466 - Calories from Fat 68
Percent Total Calories From: Fat 15%, Protein 28%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 170mg, Sodium 479mg, Total Carbohydrate 63g, Dietary Fiber 2g, Sugars 0g, Protein 32g, Vitamin A 1801 units, Vitamin C 44 units, Calcium 0 units, Iron 15 units
| 1 | ounce unsalted butter |
| 2 | ounces brunoise onions |
| 2 | ounces brunoise carrots |
| 1 | pound deveined unshelled small prawn |
| 1/4 | bay leaf |
| 1/4 | teaspoon thyme |
| 4 | sprigs parsley |
| 1 | ounce tomato paste |
| 2 | ounces flamed brandy |
| 6 | ounces dry white wine |
| 1 | quart fish-based Veloute sauce |
| 1 | pint fish stock |
| 1 | cup heated heavy cream |
| kosher salt | |
| white pepper |
HEAT THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THE ONIONS AND CARROTS
SAUTE UNTIL LIGHTLY BROWNED
ADD THE SHRIMP, BAY LEAF, THYME, AND PARSLEY
SAUTE UNTIL THE SHRIMP TURN PINK
ADD THE TOMATO PASTE-MIX WELL
ADD THE BRANDY AND WINE
SIMMER UNTIL REDUCED BY HALF
REMOVE THE SHRIMP, SHELL, AND RETURN SHELLS TO THE PAN
CUT THE SHRIMP INTO SMALL DICE AND RESERVE AS GARNISH
ADD THE VELOUTE AND STOCK TO THE SAUCEPAN
SIMMER FOR 10-15 MINUTES
STRAIN THROUGH A CHINOIS
RETURN TO THE SAUCEPAN, RETURN TO A SIMMER
FINISH WITH THE HEATED CREAM
SEASON TO TASTE WITH SALT AND WHITE PEPPER
GARNISH WITH THE DICED SHRIMP
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 224 - Calories from Fat 138
Percent Total Calories From: Fat 61%, Protein 18%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 107mg, Sodium 328mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 2100 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 6 | whole black peppercorns |
| 8 | whole cloves |
| 8 | whole allspice |
| 1 | teaspoon dried thyme |
| 1 | teaspoon dry mustard |
| 1 | teaspoon celery seed |
| 1 | tablespoon cayenne |
WRAP INGREDIENTS IN CHEESECLOTH AS FOR A SACHET
ADD TO WATER AND SIMMER FOR 30 MINUTES BEFORE ADDING SHRIM
Nutrition Facts
Amount Per Serving:
Calories 3 - Calories from Fat 1
Percent Total Calories From: Fat 34%, Protein 11%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 47 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | pound unsalted butter |
| 1/2 | pound shrimp, including heads and shells |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE, SCRAPING SIDES OFTEN
FORCE THROUGH A FINE SIEVE TO REMOVE SHELLS
FORM INTO A 1-INCH DIAMETER LOG
WRAP IN PLASTIC AND CHILL UNTIL FIRM
CUT INTO 1/4-INCH SLICES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 1773 - Calories from Fat 1670
Percent Total Calories From: Fat 94%, Protein 6%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 186g, Saturated Fat 115g, Cholesterol 719mg, Sodium 279mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 7197 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 1/3 | cup unsalted butter |
| 2 | tablespoons flour |
| 1/2 | cup pureed eggplant |
| 1/4 | cup minced onion |
| 1 | cup shrimp stock |
| 3/4 | teaspoon kosher salt |
| 1/2 | teaspoon cayenne |
| 1/4 | teaspoon seeded crushed red chiles |
| 1/2 | cup heavy cream |
| 12 | shelled and deveined large prawns |
HEAT TWO-THIRDS THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL BUBBLY AND REMOVE FROM HEAT
HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS AND EGGPLANT PUREE
HEAT AND STIR FOR 2-3 MINUTES
STIR IN STOCK AND BRING TO THE BOIL
STIR IN SALT, CAYENNE, RED PEPPER FLAKES, AND ROUX
HEAT AND STIR FOR 4-5 MINUTES, OVER A MODERATELY-HIGH FLAME ADD CREAM, HEAT AND STIR FOR 1-2 MINUTES
ADD SHRIMP, HEAT AND STIR FOR 1-2 MINUTES, UNTIL PINK
REMOVE FROM HEAT
KEEP WARM IN A BAIN MARIE
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 640 - Calories from Fat 490
Percent Total Calories From: Fat 77%, Protein 16%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 33g, Cholesterol 365mg, Sodium 1126mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 2622 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units
| 3 | pounds room temperature cream cheese |
| 1/4 | pound bay shrimp |
| 1 | tablespoon onion powder |
| 1 | tablespoon garlic powder |
| 1 | tablespoon Jane's salt |
| 1/2 | cup minced parsley |
| 4 | ounces diced pimientoes |
| 1 | bunch fresh dill weed |
| 1 | loaf cocktail pumpernickel bread |
| 1 | loaf cocktail rye bread |
| 1 | pound assorted savory crackers |
COMBINE CREAM CHEESE, HALF OF BAY SHRIMP, ONION SALT, GARLIC POWDER, JANE'S SALT, AND PARSLEY IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL OVERNIGHT
SPREAD ONTO COCKTAIL BREADS AND ASSORTED CRACKERS
GARNISH WITH FRESH DILL OR AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 298 - Calories from Fat 204
Percent Total Calories From: Fat 69%, Protein 9%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 67mg, Sodium 842mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1000 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 3/4 | cup unsalted butter |
| 1/4 | cup minced scallions |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon minced garlic |
| 1/4 | tablespoon cayenne |
| 1/4 | teaspoon white pepper |
| 1/4 | teaspoon black pepper |
| 1/4 | teaspoon basil |
| 1/4 | teaspoon thyme |
| 1/8 | teaspoon oregano |
| 1 | pound cleaned, 21-25/# tiger prawn |
| 1/2 | pound sliced mushroom |
| 1/3 | cup shrimp stock |
| 1/4 | cup minced parsley |
HEAT HALF OF THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD SCALLIONS, SALT, GARLIC, CAYENNE, WHITE & BLACK PEPPER, BASIL, THYME, AND OREGANO
HEAT AND STIR FOR 2 MINUTES
ADD SHRIMP, HEAT AND STIR FOR 2-3 MINUTES
ADD MUSHROOMS, STOCK, PARSLEY, AND REMAINING BUTTER
HEAT AND STIR FOR 2-3 MINUTES, UNTIL SMOOTH AND WELL BLENDED SERVE HOT, ACCOMPANIED BY SOURDOUGH BREA
Nutrition Facts
Amount Per Serving:
Calories 466 - Calories from Fat 333
Percent Total Calories From: Fat 72%, Protein 24%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 22g, Cholesterol 289mg, Sodium 649mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 1994 units, Vitamin C 8 units, Calcium 0 units, Iron 5 units
| 1/2 | pound unsalted butter |
| 1 | cup minced onion |
| 1 | cup diced green chiles |
| 3/4 | cup seeded, minced green bell pepper |
| 1 | tablespoon salt |
| 1 | tablespoon white pepper |
| 1/2 | teaspoon cayenne |
| 1/2 | teaspoon oregano |
| 1/2 | teaspoon minced garlic |
| 3 | cups cream |
| 1 | cup sour cream |
| 4 | cups grated jack cheese |
| 2 | pounds cleaned, 26-30/# tiger prawns |
| 1 | cup minced scallions |
| 1/2 | cup corn oil |
| 20 | each 8-inch corn tortillas |
HEAT HALF OF THE BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS, CHILES, BELL PEPPERS, ONE THIRD OF THE SALT AND WHITE PEPPER, THE CAYENNE, HALF OF THE OREGANO, AND GARLIC HEAT AND STIR FOR 10 MINUTES
ADD CREAM, BRING TO A BOIL, REDUCE HEAT HEAT AND STIR FOR 10 MINUTES
STIR IN SOUR CREAM, HEAT AND STIR FOR 2-3 MINUTES
STIR IN THREE-FOURTHS OF THE GRATED CHEESE
REMOVE FROM HEAT
HEAT REMAINING BUTTER IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME
ADD SHRIMP, SCALLIONS, AND REMAINING SEASONINGS
HEAT AND STIR FOR 6-8 MINUTES, UNTIL SHRIMP TURNS BRIGHT PINK STIR IN CHEESE SAUCE MIXTURE
REDUCE FLAME TO LOW
HEAT AND STIR FOR 8-10 MINUTES
REMOVE FROM HEAT
HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD TORTILLAS, ONE AT A TIME, AND SOFTEN FOR 1-2 SECONDS ON EACH SIDE
REMOVE TO A PLATE, REPEAT WITH REMAINING TORTILLAS
PLACE 1/3 CUP SAUCE ONTO EACH TORTILLA
ROLLUP AND PLACE EACH SERVING OF 2 ONTO A HEATPROOF SERVING PLATE
LADLE REMAINING SAUCE OVER THE TOP
COVER WITH REMAINING CHEESE
BROIL BRIEFLY TO MELT AND LIGHTLY BROWN THE TOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 914 - Calories from Fat 628
Percent Total Calories From: Fat 69%, Protein 16%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 70g, Saturated Fat 35g, Cholesterol 300mg, Sodium 1402mg, Total Carbohydrate 34g, Dietary Fiber 2g, Sugars 0g, Protein 37g, Vitamin A 2289 units, Vitamin C 22 units, Calcium 0 units, Iron 6 units
| 2 | teaspoons salt |
| 1 | teaspoon cayenne |
| 1 1/2 | teaspoons white pepper |
| 1 1/2 | teaspoons black pepper |
| 1 | teaspoon basil |
| 1/2 | teaspoon thyme |
| 1/4 | cup minced onion |
| 1/4 | cup minced celery |
| 1/4 | cup seeded, minced green bell pepper |
| 1/2 | cup peanut oil |
| 3/4 | cup flour |
| 3 | cups shrimp stock |
| 1 | cup unsalted butter |
| 2 | pounds cleaned, 31-40/# tiger prawns |
| 1 | cup minced scallions |
COMBINE SALT, CAYENNE, BLACK PEPPER, WHITE PEPPER, BASIL, AND THYME-MIX WELL, SET ASIDE
COMBINE ONIONS, CELERY, AND BELL PEPPERS, SET ASIDE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME, UNTIL IT SMOKES WHISK IN FLOUR, HEAT AND STIR FOR 3-5 MINUTES, TO A RED-BROWN COLOR
REMOVE FROM HEAT
STIR IN VEGETABLE MIXTURE AND 1 TEASPOON OF THE SEASONING MIXTURE
STIR FOR 5 MINUTES, UNTIL COOLED
HEAT TWO-THIRDS OF THE SHRIMP STOCK TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME
WHISK IN ROUX, UNTIL DISSOLVED
HEAT AND STIR FOR 2-3 MINUTES, WITHOUT SCRAPING PAN
REMOVE FROM HEAT, SET ASIDE
HEAT HALF OF THE BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD SHRIMP AND SCALLIONS, HEAT AND STIR FOR 2-3 MINUTES
STIR IN REMAINING BUTTER, STOCK MIXTURE, AND REMAINING SEASONINGS
HEAT AND SHAKE PAN, WITHOUT STIRRING, FOR 4-6 MINUTES
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 547 - Calories from Fat 354
Percent Total Calories From: Fat 65%, Protein 26%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 17g, Cholesterol 337mg, Sodium 882mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 1359 units, Vitamin C 9 units, Calcium 0 units, Iron 5 units
| 2 | tablespoons unsalted butter |
| 1 | tablespoon oil |
| 1 | cup minced onion |
| 1/2 | teaspoon garlic puree |
| 2 | cups tomato puree |
| 1/2 | cup minced parsley |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/2 | teaspoon sugar |
| 1/2 | cup toasted blanched almonds |
| 1 | pound bay shrimp |
COMBINE BUTTER AND OIL IN A SAUCEPAN, OVER A MEDIUM FLAME ADD ONIONS AND GARLIC
HEAT AND STIR FOR 5 MINUTES, UNTIL TENDER
STIR IN TOMATOES AND PARSLEY
SEASON TO TASTE WITH SALT AND PEPPER
ADD SUGAR AND ALMONDS
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES
ADD SHRIMP AND STIR TO HEAT THOROUGHLY
SERVE HOT, OVER HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 397 - Calories from Fat 189
Percent Total Calories From: Fat 48%, Protein 30%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 5g, Cholesterol 188mg, Sodium 501mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 2639 units, Vitamin C 51 units, Calcium 0 units, Iron 7 units
| 5 | tablespoons unsalted butter |
| 1 | cup slivered onion |
| 1 | cup slivered yellow squash |
| 1 | cup slivered zucchini |
| 1 | teaspoon cayenne |
| 1/2 | teaspoon white pepper |
| 1 | tablespoon strained fresh lemon juice |
| 1 | pound bay shrimp |
| 2 | cups cream |
| 1/2 | cup grated parmesan cheese |
| 1/4 | teaspoon salt |
HEAT FOUR-FIFTHS OF THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, YELLOW SQUASH, AND ZUCCHINI, SAUTE FOR 2-3 MINUTES
ADD WHITE PEPPER, CAYENNE, SHRIMP, AND LEMON JUICE
HEAT AND STIR FOR 2-3 MINUTES
STIR IN REMAINING INGREDIENTS, HEAT THOROUGHLY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 413 - Calories from Fat 297
Percent Total Calories From: Fat 72%, Protein 20%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 216mg, Sodium 367mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1564 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units
| 1 | cup mayonnaise |
| 1 | cup cream, whipped |
| 3/4 | cup chili sauce |
| 1/3 | cup rinsed, very finely minced onion |
| 1/3 | cup minced parsley |
| 1/2 | teaspoon cayenne, to taste |
| 3 | heads iceberg lettuce, shredded |
| 4 | pounds bay shrimp |
| 12 | each quartered hard boiled eggs |
| 12 | each plum tomatoes, peeled and quartered |
| 6 | each avocados, peeled, seeded, and sliced |
COMBINE THE MAYONNAISE, WHIPPED CREAM, CHILI SAUCE, ONIONS, AND PARSLEY-MIX WELL
SEASON TO TASTE WITH CAYENNE
COVER AND CHILL FOR 60 MINUTES
ARRANGE SHREDDED LETTUCE ON A PLATTER
HEAP SHRIMP ON TOP IN A MOUND
GARNISH WITH HARD-BOILED EGG WEDGES, TOMATO WEDGES, AND SLICED AVOCADO
POUR DRESSING OVER GARNISHED SALAD OR SERVE TO THE SIDE SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 611 - Calories from Fat 391
Percent Total Calories From: Fat 64%, Protein 27%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 10g, Cholesterol 466mg, Sodium 425mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 0g, Protein 41g, Vitamin A 3499 units, Vitamin C 29 units, Calcium 0 units, Iron 6 units
| 11 | ounces condensed cream of shrimp soup |
| 1/2 | cup water |
| 2 | envelopes unflavored gelatin |
| 1/2 | teaspoon white pepper |
| 1 | cup small curd cottage cheese |
| 1 | cup mayonnaise |
| 1/2 | cup plain yogurt |
| 1 | tablespoon strained fresh lemon juice |
| 1/2 | pound bay shrimp |
| 4 | each hard boiled eggs, chopped |
| 2 | tablespoons minced scallions |
| 2 | tablespoons minced fresh dill weed |
| 4 | pounds assorted savory crackers |
COMBINE SOUP, WATER, GELATIN, AND PEPPER IN A SAUCEPAN
ALLOW GELATIN TO SOFTEN FOR 10 MINUTES
HEAT AND STIR OVER A LOW FLAME TO DISSOLVE GELATIN
REMOVE FROM HEAT
COMBINE COTTAGE CHEESE, MAYONNAISE, YOGURT, LEMON JUICE, AND GELATIN MIXTURE IN A MIXER
PROCESS TO BLEND WELL
MINCE THE SHRIMP, RESERVING A FEW AS GARNISH
FOLD MINCED SHRIMP, EGGS, AND ONIONS INTO THE COTTAGE CHEESE MIXTURE
LINE A GELATIN MOLD WITH PLASTIC
PACK SHRIMP MIXTURE INTO MOLD
COVER AND CHILL FOR 4-24 HOURS, UNTIL FIRM
INVERT ONTO A SERVING PLATTER
REMOVE PLASTIC
GARNISH WITH DILL AND WHOLE SHRIMP
SERVE CHILLED WITH ASSORTED CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 719 - Calories from Fat 331
Percent Total Calories From: Fat 46%, Protein 9%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 12g, Cholesterol 84mg, Sodium 1286mg, Total Carbohydrate 81g, Dietary Fiber 6g, Sugars 0g, Protein 16g, Vitamin A 268 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 3 | cups bay shrimp |
| 2 | tablespoons strained fresh lemon juice |
| 2 | tablespoons prepared horseradish |
| 1/4 | cup chili sauce |
| 1/2 | cup mayonnaise |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
CHILL FOR UP TO 4 DAYS
SERVE CHILLED WITH CUCUMBER OR ZUCCHINI SLICES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 157 - Calories from Fat 108
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 85mg, Sodium 164mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 880 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1/2 | pound frozen puff pastry, thawed |
| 3 | ounces room temperature cream cheese |
| 3 | tablespoons sour cream |
| 1/4 | pound bay shrimp |
| 2 | tablespoons seeded, slivered green bell peppers |
| 2 | tablespoons diced pimientoes |
| 2 | tablespoons finely snipped chives |
| 2 | tablespoons minced pitted black olives |
| 1/4 | teaspoon tabasco sauce |
ROLLOUT PASTRY INTO A 10-1/2 INCH SQUARE
CUT INTO 1-1/2x1-1/2 INCH SQUARES
PLACE ONTO AN UNGREASED COOKIE SHEET
BAKE @ 425 DEGREES FOR 12 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN AND COOL SLIGHTLY
SEPARATE OR CUT INTO 2 EVEN LAYERS, SET ASIDE
COMBINE REMAINING INGREDIENTS-MIX WELL
PLACE 1 TEASPOON SHRIMP MIXTURE ONTO A PASTRY SQUARE
PLACE ANOTHER SQUARE ON TOP OF FILLING TO MAKE A SANDWICH REPEAT WITH REMAINING FILLING AND PASTRY SQUARES
CHILL FOR 30 MINUTES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 75 - Calories from Fat 48
Percent Total Calories From: Fat 64%, Protein 12%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 14mg, Sodium 84mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 140 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 1/4 | cup minced celery |
| 1/4 | cup minced onion |
| 1/2 | pound bay shrimp |
| 2 | tablespoons minced parsley |
| 1 | tablespoon mayonnaise |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon |
RESERVE A SMALL AMOUT OF SHRIMP AS GARNISH
COMBINE REMAINING INGREDIENTS-MIX WELL
CHILL FOR 1-48 HOURS
SPREAD ONTO CRACKERS OR CUTOUTS OF BREAD
GARNISH WITH SHRIMP
SERVE CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 180 - Calories from Fat 69
Percent Total Calories From: Fat 38%, Protein 53%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 175mg, Sodium 524mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 629 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 4 | each eggs, slightly beaten |
| 2 | tablespoons cream |
| 1/4 | pound bay shrimp |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1/4 | teaspoon prepared mustard |
| 2 | each toasted English muffins |
| 1 | tablespoon butter |
COMBINE EGGS AND CREAM-MIX WELL
STIR IN SHRIMP, SALT, PEPPER, AND MUSTARD-MIX WELL
HEAT BUTTER IN A SKILLET, OVER A MEDIUM-LOW FLAME
ADD EGG MIXTURE, HEAT AND STIR UNTIL SET
SPOON OVER MUFFINS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 425 - Calories from Fat 195
Percent Total Calories From: Fat 46%, Protein 27%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 9g, Cholesterol 540mg, Sodium 1233mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 1095 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units
| 1 | pound unpeeled, 31-40/# tiger prawn |
| 2 | tablespoons salt |
| 1/4 | teaspoon red pepper flakes |
| 1/4 | teaspoon ground allspice |
| 1/2 | cup minced onion |
| 1/3 | cup olive oil |
| 1/2 | cup strained fresh lime juice |
| 1/4 | cup minced cilantro |
| 1 | teaspoon blanched, grated lime zest |
| 2 | tablespoons finely minced jalapeno chiles |
| 1 | teaspoon minced garlic |
| 1 | teaspoon crushed oregano |
COMBINE SHRIMP, SALT, RED PEPPER FLAKES, ALLSPICE, AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 1 MINUTE
REMOVE FROM HEAT
STRAIN THROUGH A COLLANDER, COOL, PEEL AND DEVEIN SHRIMP COMBINE SHRIMP WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 12-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 202 - Calories from Fat 121
Percent Total Calories From: Fat 60%, Protein 31%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 115mg, Sodium 2501mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 335 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 3/4 | cup bay shrimp |
| 1/2 | cup cooked cabbage |
| 6 | each pitted black olives |
| 1 | tablespoon water |
| 1/4 | teaspoon msg |
| 1/4 | teaspoon paprika |
| 1/8 | teaspoon tabasco sauce |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS JUST UNTIL WELL BLENDED
COVER AND CHILL FOR 2-3 DAYS
USE AS A DIP OR SPREAD FOR CANAPE
Nutrition Facts
Amount Per Serving:
Calories 154 - Calories from Fat 43
Percent Total Calories From: Fat 28%, Protein 58%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 160mg, Sodium 1447mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 689 units, Vitamin C 19 units, Calcium 0 units, Iron 4 units
| 1/2 | pound minced sliced bacon |
| 1 | tablespoon flour |
| 3 | pounds cleaned, 41-60/# tiger prawns |
| 1/4 | cup finely minced onion |
| 1 | cup peeled, small dice potato |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 3 | cups hot water |
COOK BACON IN A SAUCEPOT, OVER A MEDIUM FLAME, UNTIL CRISP ADD FLOUR, HEAT AND STIR TO A MEDIUM BROWN COLOR
ADD REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-30 MINUTES SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 472 - Calories from Fat 232
Percent Total Calories From: Fat 49%, Protein 43%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 9g, Cholesterol 371mg, Sodium 1006mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 409 units, Vitamin C 17 units, Calcium 0 units, Iron 6 units
| 2 | quarts cold water |
| 1 | each onion, quartered |
| 1 | clove garlic, quartered |
| 1 | whole trimmed rib of celery |
| 2 | pounds shrimp shells, including heads and tails |
COMBINE INGREDIENTS IN A STOCKPOT, OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 4-8 HOURS
ADD WATER AS NECESSARY TO MAINTAIN 1 QUART LIQUID
STRAIN, COOL, AND CHILL UNTIL NEEDE
Nutrition Facts
Amount Per Serving:
Calories 276 - Calories from Fat 26
Percent Total Calories From: Fat 9%, Protein 72%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 443mg, Sodium 708mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars 0g, Protein 50g, Vitamin A 802 units, Vitamin C 24 units, Calcium 0 units, Iron 8 units
| 1/4 | cup unsalted butter |
| 1 | cup minced bay shrimp |
| 1 | cup minced mushroom |
| 1/4 | cup finely ground fresh breadcrumbs |
| 1/2 | teaspoon dried dill |
| 2 | teaspoons salt |
| 6 | each skinless, boneless lingcod fillets |
| 1 | cup dry white wine |
| 1/2 | cup water |
| 2 | tablespoons cornstarch |
| 1/2 | cup half and half |
| 1 | each egg, beaten |
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD SHRIMP AND MUSHROOMS
HEAT AND STIR FOR 5 MINUTES, UNTIL MOISTURE EVAPORATES
ADD DILL, BREADCRUMBS, AND 1/2 TEASPOON SALT-MIX WELL
REMOVE FROM HEAT, COOL SLIGHTLY
SPOON SHRIMP MIXTURE EVENLY ONTO SMALL END OF FISH FILLETS ROLLUP AND SECURE WITH TOOTHPICKS
PLACE INTO A SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD WINE, WATER, AND REMAINING SALT
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES REMOVE ROLLS TO A SERVING PLATTER WITH A SLOTTED SPOON REMOVE AND DISCARD PICKS, KEEP WARM
DISSOLVE CORNSTARCH IN HALF & HALF
STIR INTO SAUCE
HEAT AND STIR UNTIL SLIGHTLY THICKENED
ADD 1 TABLESPOON HEATED SAUCE TO EGG-MIX WELL
RAPIDLY EGG BACK INTO SAUCE-MIX WELL
HEAT AND STIR UNTIL THICKENED, WITHOUT BOILING
LADLE A SMALL AMOUNT OF SAUCE OVER FILLETS
SERVE REMAINDER OF SAUCE TO THE SIDE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 367 - Calories from Fat 117
Percent Total Calories From: Fat 32%, Protein 53%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 199mg, Sodium 996mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 48g, Vitamin A 564 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 6 | pounds finely minced bay shrimp |
| 1 | cup light rum |
| 1/3 | cup white wine |
| 1 | cup room temperature unsalted butter |
| 2 | tablespoons minced shallots |
| 1 | teaspoon finely grated fresh horseradish |
| 1 | teaspoon dry mustard |
| 3 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon salt, to taste |
| 1/2 | teaspoon fresh ground white pepper, to taste |
| 1/2 | teaspoon tabasco sauce, to taste |
| 50 | slices white bread, crusts removed |
| 2 | tablespoons finely minced scallions |
COMBINE SHRIMP, RUM, AND WINE-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
COMBINE BUTTER, SHALLOTS, HORSERADISH, MUSTARD, AND LEMON JUICE-MIX WELL
ADD TO SHRIMP MIXTURE-MIX WELL
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND TABASCO SAUCE CUT BREAD SLICES INTO CIRCLES, SQUARES, TRIANGLES, OR STRIPS BAKE OR BROIL TO TOAST LIGHTLY ON BOTH SIDES
SPREAD WITH SHRIMP MIXTURE
GARNISH WITH MINCED SCALLIONS
COVER AND CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 179 - Calories from Fat 52
Percent Total Calories From: Fat 29%, Protein 31%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 94mg, Sodium 249mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 288 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 6 | slices toasted bread |
| 3 | tablespoons mayonnaise |
| 1/2 | cup finely grated cheddar cheese |
| 1/4 | pound bay shrimp |
| 1 | tablespoon butter |
| 2 | cups beaten eggs |
| 1 | cup milk |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon paprika, as garnish |
SPREAD TOASTED BREAD WITH MAYONNAISE
CUT INTO 1-INCH SQUARES
LINE THE BOTTOM OF A BUTTERED CASSEROLE WITH HALF OF THE BREAD SQUARES
SPRINKLE WITH 1/4 CUP OF THE GRATED CHEESE
TOP WITH HALF OF THE SHRIMP
CONTINUE BUILDING LAYERS WITH THE REMAINING BREAD, CHEESE, AND SHRIMP
DOT WITH BUTTER
COMBINE EGGS, MILK, SALT, PEPPER, AND WORCESTERSHIRE-MIX WELL
POUR OVER SHRIMP MIXTURE AND ALLOW TO REST FOR 10 MINUTES SPRINKLE WITH PAPRIKA
PLACE CASSEROLE INTO A BAKING PAN
POUR HOT WATER INTO BAKING PAN, AROUND CASSEROLE, TO A DEPTH OF 1-INCH
BAKE @ 350 DEGREES FOR 45 MINUTES
REMOVE FROM OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 509 - Calories from Fat 286
Percent Total Calories From: Fat 56%, Protein 24%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 12g, Cholesterol 596mg, Sodium 770mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 1371 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units
| 48 | each well scrubbed manilla clams |
| 1/4 | cup salt |
| 3 | tablespoons cornmeal |
COMBINE CLAMS, SALT, AND 12 QUARTS COLD WATER-MIX WELL SPRINKLE CORNMEAL OVER THE TOP OF WATER
ALLOW TO SOAK FOR 3-4 HOURS
DRAIN, RINSE, AND DRAIN WELL
ARRANGE CLAMS INTO A STEAMER
PLACE OVER BOILING WATER AND STEAM UNTIL THEY OPEN
(DISCARD ANY NOT OPEN)
SHUCK OR LEAVE IN SHELLS AS DESIRED
PLACE ONTO A GRILL, COVER, AND SMOKE OVER A SLOW HICKORY OR APPLE FIRE FOR 1-1/2 TO 2 HOURS
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 96 - Calories from Fat 11
Percent Total Calories From: Fat 11%, Protein 65%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 41mg, Sodium 3580mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 373 units, Vitamin C 16 units, Calcium 0 units, Iron 17 units
| 4 | cups warm water |
| 1/2 | cup kosher salt |
| 1/2 | cup sugar |
| 1/4 | cup maple syrup |
| 2 | tablespoons soy sauce |
| 1 | teaspoon minced garlic |
| 1/4 | teaspoon freshly ground white pepper |
| 1/4 | teaspoon tabasco sauce |
| 3 | pounds 1-inch thick salmon fillets |
| 2 | cups hickory, mesquite, or apple wood chips |
COMBINE WARM WATER, KOSHER SALT, SUGAR, SOY SAUCE, GARLIC, PEPPER, AND TABASCO SAUCE IN A LARGE NON-REACTIVE BOWL
ADD SALMON FILLETS AND TURN TO COAT WELL
WEIGHT DOWN WITH A PLATE TO KEEP COMPLETELY SUBMERGED COVER AND CHILL FOR 8-12 HOURS
REMOVE FILLETS FROM MARINADE AND PAT DRY, DISCARDING MARINADE
PLACE FILLETS ONTO CAKE OR ROASTING RACKS AND ALLOW TO AIR-DRY FOR 1-2 HOURS, UNTIL TACKY TO THE TOUCH
MEANWHILE, SOAK WOOD CHIPS IN WATER FOR 1-2 HOURS
PREPARE BBQ COALS
DRAIN CHIPS WELL AND PLACE ONTO COALS
ARRANGE FILLETS ONTO A SHEET OF FOIL, IN A SINGLE LAYER
PLACE ONTO GRILL, AWAY FROM THE COALS
COVER AND SMOKE FOR 60-90 MINUTES TO AN INTERNAL TEMPERATURE OF 140 DEGREES
(CHECK WITH A MEAT THERMOMETER)
OR PLACE INTO A SMOKER AND SLOWLY SMOKE FOR @ 95-100 DEGREES FOR 4-5 HOURS
REMOVE FROM GRILL OR SMOKER
WRAP IN FOIL AND CHILL FOR UP TO 4 DAYS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 1003 - Calories from Fat 427
Percent Total Calories From: Fat 43%, Protein 37%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 11g, Cholesterol 300mg, Sodium 19636mg, Total Carbohydrate 52g, Dietary Fiber 0g, Sugars 0g, Protein 92g, Vitamin A 2068 units, Vitamin C 19 units, Calcium 0 units, Iron 4 units
| 3 | tablespoons unsalted butter |
| 1/3 | cup rinsed, minced onion |
| 1/2 | pound skinless, boneless smoked salmon |
| 1/2 | pound room temperature cream cheese |
| 2 | cups half and half |
| 2/3 | cup sour cream |
| 1 | tablespoon minced fresh dill weed |
HEAT THE BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR FOR 5-6 MINUTES
REDUCE FLAME TO LOW
ADD THE SALMON, HEAT AND STIR FOR 1-2 MINUTES
ADD THE CREAM CHEESE, HEAT AND STIR UNTIL MELTED
REMOVE FROM HEAT AND TRANSFER TO A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
WITH MACHINE RUNNING, GRADUALLY ADD THE HALF & HALF AND SOUR CREAM
PROCESS UNTIL VERY SMOOTH
COVER AND CHILL
GARNISH WITH MINCED DILL
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 397 - Calories from Fat 319
Percent Total Calories From: Fat 80%, Protein 13%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 20g, Cholesterol 106mg, Sodium 914mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1261 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/4 | cup melted unsalted butter |
| 2 | cups finely ground sourdough breadcrumbs |
| 1 | cup very finely grated Gruyere cheese |
| 1 | teaspoon crushed dill |
| 2 | tablespoons butter |
| 1 | cup finely minced onion |
| 1 1/4 | pounds room temperature cream cheese |
| 1/2 | teaspoon salt |
| 1/3 | cup cream |
| 4 | each eggs, beaten |
| 1/2 | pound minced smoked salmon |
| 2 | tablespoons sour cream |
| 2 | tablespoons salmon caviar |
COMBINE MELTED BUTTER, BREADCRUMBS, HALF OF THE GRATED CHEESE, AND DILL-MIX WELL
PRESS ONTO BOTTOM AND UP SIDES OF A 10-INCH SPRINGFORM PAN COVER AND CHILL
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS
HEAT AND STIR FOR 4-5 MINUTES UNTIL SOFTENED, WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE THE CREAM CHEESE, REMAINING GRUYERE CHEESE, SALT, AND CREAM IN A MIXER BOWL-MIX WELL
ADD THE ONION MIXTURE AND EGGS-MIX WELL
FOLD IN THE SALMON
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES FOR 60 MINUTES, UNTIL SET
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
GARNISH WITH SOUR CREAM AND SALMON CAVIAR
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 638 - Calories from Fat 463
Percent Total Calories From: Fat 73%, Protein 17%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 29g, Cholesterol 283mg, Sodium 1297mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 2065 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 8 | ounces smoked salmon |
| 6 | ounces cream cheese, room temperature |
| 1 | tablespoon very finely grated onion |
| 1 | tablespoon strained-fresh lemon juice |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon ground white pepper, to taste |
| 2 | tablespoons finely minced fresh dill weed |
| 12 | each miniature puff pastry shells |
COMBINE SALMON, CREAM CHEESE, LEMON JUICE, SALT, AND WHITE PEPPER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
SEASON TO TASTE WITH ADDITIONAL SALT AND WHITE PEPPER
STIR IN MINCED DILL BY HAND, JUST UNTIL MIXED
COVER AND CHILL FOR 8-48 HOURS
REMOVE CENTERS FROM PASTRY SHELLS
BAKE AS DIRECTED ON PACKAGE
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
ALLOW SALMON MIXTURE TO RETURN TO ROOM TEMPERATURE
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE STAR TIP
PIPE SALMON MIXTURE INTO PASTRY SHELLS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 284 - Calories from Fat 187
Percent Total Calories From: Fat 66%, Protein 11%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 20mg, Sodium 650mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 220 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/2 | cup small curd cottage cheese |
| 1 | tablespoon refrigerated prepared horseradish |
| 2 | tablespoons sour cream |
| 2 | teaspoons finely minced fresh dill weed |
| 4 | flour tortillas |
| 1/4 | pound thinly sliced smoked salmon |
| fresh dill weed, as garnish |
COMBINE COTTAGE CHEESE, HORSERADISH, SOUR CREAM, AND DILL IN A BOWL-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
PLACE A HEAVY LARGE SKILLET OVER A MEDIUM FLAME
ADD 1 TORTILLA TO THE DRY SKILLET AND HEAT UNTIL TOASTED SLIGHTLY
TURN, AND TOAST THE OTHER SIDE
REMOVE FROM HEAT, SET ASIDE
REPEAT WITH REMAINING TORTILLAS
DIVIDE CHEESE MIXTURE BETWEEN TORTILLAS
DIVIDE SALMON BETWEEN TORTILLAS
CUT INTO WEDGES
GARNISH WITH DILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 156 - Calories from Fat 38
Percent Total Calories From: Fat 24%, Protein 23%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 7mg, Sodium 481mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 52 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/4 | pound smoked salmon |
| 3 | tablespoons sour cream |
| 1 | tablespoon minced fresh dill weed |
| 1/4 | teaspoon white pepper |
| 16 | each drained ears canned baby corn |
| 1/4 | cup finely slivered scallions |
| 1 | each lime, quartered |
CUT SALMON INTO 16ea 2x3-INCH STRIPS, SET ASIDE
COMBINE SOUR CREAM, DILL, AND WHITE PEPPER
SPREAD SOUR CREAM MIXTURE ONTO ONE SIDE OF SALMON STRIPS PLACE AN EAR OF BABY CORN ONTO EACH STRIP
ROLL SALMON AROUND CORN TIE WITH A SLIVER OF SCALLION TO SECURE
ARRANGE ONTO A SERVING PLATTER
GARNISH WITH LIME WEDGES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 18 - Calories from Fat 8
Percent Total Calories From: Fat 47%, Protein 33%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 3mg, Sodium 144mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 28 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 1 | pound skinless, boneless smoked salmon |
| 1 | tablespoon minced parsley |
| 2 | teaspoons prepared horseradish, well drained |
| 3 | ounces room temperature cream cheese |
| 6 | stalks cooked fresh asparagus spears |
| round toothpick |
SLICE SALMON INTO 6-1/4x2x4 INCH STRIPS
COMBINE PARSLEY, HORSERADISH, AND CREAM CHEESE-MIX WELL SPREAD 1 TABLESPOON CREAM CHEESE MIXTURE ONTO EACH SALMON STRIP
FOLD OR ROLLUP LENGTHWISE, SECURE WITH TOOTHPICKS
REPEAT WITH REMAINING STRIPS
COVER AND CHILL FOR 1-3 HOURS, UNTIL FIRM
REMOVE TOOTHPICKS
CUT INTO 1-INCH SLICES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 106 - Calories from Fat 56
Percent Total Calories From: Fat 53%, Protein 44%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 25mg, Sodium 1170mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 335 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1/2 | pound minced smoked salmon |
| 6 | ounces cream cheese, room temperature |
| 1 | tablespoon finely grated onion |
| 1 | teaspoon strained fresh lemon juice |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon fresh ground white pepper, to taste |
| 2 | tablespoons minced fresh dill weed |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
SEASON TO TASTE
FORM AS DESIRED
CHILL 1-2 HOURS, UNTIL FIRM
ALLOW TO WARM SLIGHTLY BEFORE SERVIN
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 78
Percent Total Calories From: Fat 72%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 30mg, Sodium 705mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 329 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 3 | ounces smoked salmon, skinless boneless |
| 6 | ounces cream cheese, room temperature |
| 1 | tablespoon very finely grated onion |
| 1 | tablespoon strained-fresh lemon juice |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon ground white pepper, to taste |
| 2 | tablespoons finely minced fresh dill weed |
| 24 | each snow peas |
COMBINE SALMON, CREAM CHEESE, LEMON JUICE, SALT, AND WHITE PEPPER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
SEASON TO TASTE WITH ADDITIONAL SALT AND WHITE PEPPER
STIR IN MINCED DILL BY HAND, JUST UNTIL MIXED
COVER AND CHILL FOR 8-48 HOURS
REMOVE TIPS AND STRINGS FROM SNOW PEAS
BLANCH IN BOILING WATER FOR 20-30 SECONDS
IMMERSE IN ICE WATER TO STOP COOKING, DRAIN WELL
SLIT OPEN ALONG ONE EDGE AND SCOOP OUT PEAS
ALLOW SALMON MIXTURE TO RETURN TO ROOM TEMPERATURE
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE STAR TIP
PIPE SALMON MIXTURE INTO SNOW PEAS
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 30 - Calories from Fat 24
Percent Total Calories From: Fat 79%, Protein 16%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 9mg, Sodium 117mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 106 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/2 | pound dry smoked tuna fillet |
| 1/4 | cup room temperature unsalted butter |
| 1 | tablespoon strained fresh lemon juice |
| 3/4 | teaspoon dried dill |
| 1/8 | teaspoon white pepper |
| 1 | tablespoon finely snipped chives |
| 1/3 | cup plain yogurt |
| 1 | pound assorted savory crackers |
REMOVE AND DISCARD ANY BONES OR SKIN LEFT ATTACHED TO THE FISH
COMBINE FISH, BUTTER, LEMON JUICE, DILL, PEPPER, CHIVES, AND YOGURT IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 2-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 542 - Calories from Fat 284
Percent Total Calories From: Fat 52%, Protein 11%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 6g, Cholesterol 37mg, Sodium 173mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 1331 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 1/2 | pound skinless boneless smoked salmon |
| 3/4 | cup room temperature unsalted butter |
| 1 | teaspoon thyme |
| 1 | pound assorted savory crackers |
COMBINE SALMON AND BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD THYME AND PROCESS UNTIL BARELY BLENDED
SPOON INTO A PLASTIC-LINED MOLD
CHILL FOR 2-96 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH ASSORTED SAVORY CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 462 - Calories from Fat 266
Percent Total Calories From: Fat 58%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 16g, Cholesterol 53mg, Sodium 1048mg, Total Carbohydrate 40g, Dietary Fiber 3g, Sugars 0g, Protein 9g, Vitamin A 683 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/4 | pound room temperature cream cheese |
| 1 | tablespoon strained fresh lemon juice |
| 1/2 | teaspoon strained prepared horseradish |
| 1 | teaspoon rinsed, very finely minced onion |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon white pepper |
| 1/8 | teaspoon liquid smoke |
| 1/2 | pound skinless, boneless cooked salmon |
| 2 | tablespoons parsley flakes |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
COVER AND CHILL FOR 8-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 60
Percent Total Calories From: Fat 66%, Protein 30%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 31mg, Sodium 275mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 294 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | pound dry smoked salmon |
| 1/4 | cup room temperature unsalted butter |
| 1 | tablespoon strained fresh lemon juice |
| 3/4 | teaspoon dried dill |
| 1/8 | teaspoon white pepper |
| 1 | tablespoon finely snipped chives |
| 1/3 | cup plain yogurt |
| 1 | pound assorted savory crackers |
REMOVE AND DISCARD ANY BONES OR SKIN LEFT ATTACHED TO THE FISH
COMBINE FISH, BUTTER, LEMON JUICE, DILL, PEPPER, CHIVES, AND YOGURT IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 2-24 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 532 - Calories from Fat 282
Percent Total Calories From: Fat 53%, Protein 10%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 5g, Cholesterol 31mg, Sodium 916mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 537 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 1/2 | cup room temperature unsalted butter |
| 2 | each scallions |
| 2 | sprigs parsley |
| 1/4 | teaspoon Jane's salt |
| 1/8 | teaspoon garlic powder |
| 1/8 | teaspoon white pepper |
| 3/4 | pound bay shrimp |
| 6 | ounces beer |
COMBINE BUTTER, SCALLIONS, PARSLEY, SALT, GARLIC POWDER, AND PEPPER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
ADD SHRIMP AND BEER
PROCESS TO A SMOOTH PASTE
COVER AND CHILL FOR 4-96 HOURS
USE AS A CANAPE SPREAD, DIP, OR PIPE INTO APPETIZER PUFF
Nutrition Facts
Amount Per Serving:
Calories 52 - Calories from Fat 37
Percent Total Calories From: Fat 70%, Protein 23%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 32mg, Sodium 66mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 190 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | pound sole fillet |
| 1 | cup Champagne |
| 1 | teaspoon strained fresh lemon juice |
| 1/4 | teaspoon cayenne |
| 1/2 | cup cream |
| 1 | teaspoon paprika |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon fresh ground white pepper, to taste |
COMBINE SOLE, CHAMPAGNE, LEMON JUICE, AND CAYENNE IN A LARGE SKILLET, OVER A MEDIUM FLAME
HEAT AND SHAKE PAN, UNTIL GOLDEN
REMOVE TO A PLATTER WITH A SLOTTED SPOON
HEAT AND STIR TO REDUCE LIQUID BY HALF
REDUCE HEAT TO LOW
STIR IN CREAM AND PAPRIKA
SIMMER SLOWLY, WITHOUT BOILING
HEAT AND STIR UNTIL THICKENED AND SMOOTH
SEASON TO TASTE WITH SALT AND WHITE PEPPER
POUR OVER FISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 111 - Calories from Fat 50
Percent Total Calories From: Fat 45%, Protein 46%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 41mg, Sodium 235mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 451 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | cup olive oil |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | tablespoon minced shallot |
| 1 | pint shucked clam |
| 1/2 | cup very finely grated jack cheese |
| 1 | cup finely ground fresh breadcrumbs |
COMBINE OIL, SALT, PEPPER, AND CLAMS-MIX WELL
ALLOW TO MARINATE FOR 2-3 MINUTES, DRAIN WELL
COAT WITH CHEESE, THEN BREADCRUMBS
PLACE INTO A BUTTERED BAKING PAN
BAKE @ 450 DEGREES FOR 8-10 MINUTES, UNTIL GOLDEN
DRAIN BRIEFLY ON PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 296 - Calories from Fat 199
Percent Total Calories From: Fat 67%, Protein 14%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 25mg, Sodium 297mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 438 units, Vitamin C 6 units, Calcium 0 units, Iron 7 units