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Sonoma Grilled Shrimp
Sonoma Steamed Mussels
Spanish Boiled Shrimp
Spanish Shellfish Salad
Spiced Shrimp
Spiced Shrimp
Spicy Bbq Shrimp
Spicy Clam Dip
Spicy Clam Dip
Spicy Clam Fritters
Spicy Crab Gougere Puffs
Spicy Crabcakes
Spicy Fried Clams
Spicy Fried Crab Balls
Spicy Fried Oysters
Spicy Gingered Abalone
Spicy Grilled Shrimp
Spicy Lobster Chunks
Spicy Seafood Stew
Spicy Shrimp Dip
Spicy Shrimp Dip
Spicy Shrimp Grill
Spicy Stuffed Shrimp
Spinach Wrapped Scallops
Steamed Clams in Foil
Steamed Tiger Prawns
Stuffed Calamari
Stuffed Mussels
Stuffed Trout
Swedish Baked Shellfish
Tappenade Mushrooms
Tequila Marinated Shrimp
Tiny Crab Quiches
Tuna Deviled Eggs
Tuna Salad
Tuna Spread
Tuna with Papaya Salsa
V-8 Shrimp Aspic
Vermouth Oysters
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| 1/4 | cup olive oil |
| 1/4 | cup strained fresh lemon juice |
| 2 | tablespoons blanched, grated lemon zest |
| 2 | tablespoons crushed fennel seed |
| 1 | tablespoon minced garlic |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon fresh ground black pepper, to taste |
| 3 | pounds cleaned, 21-25/# tiger prawns |
| 30 | each bamboo skewers, soaked in water for 30+ minutes |
| 30 | each cherry tomatoes |
| 1/4 | cup fresh lemon juice, to taste |
| 48 | each buttered, toasted rounds of white bread |
| 1/4 | cup melted unsalted butter |
WHISK TOGETHER OLIVE OIL, LEMON JUICE, ZEST, FENNEL, AND GARLIC
SEASON WITH SALT AND PEPPER TO TASTE
ADD SHRIMP AND TOSS TO COAT WELL
COVER AND CHILL FOR 4-24 HOURS
THREAD A SHRIMP, A CHERRY TOMATO, AND ANOTHER SHRIMP ONTO EACH SKEWER
BROIL OR GRILL FOR 2-3 MINUTES ON EACH SIDE, UNTIL PINK AND OPAQUE
REMOVE SKEWERS, SPRINKLE WITH LEMON JUICE
DUST LIGHTLY WITH SALT AND PEPPER
BRUSH TOAST ROUNDS WITH MELTED BUTTER
SERVE HOT OR WARM WITH BUTTERED BREAD ROUNDS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 516 - Calories from Fat 134
Percent Total Calories From: Fat 26%, Protein 26%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 187mg, Sodium 795mg, Total Carbohydrate 62g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 369 units, Vitamin C 9 units, Calcium 0 units, Iron 6 units
| 48 | each scrubbed, debearded mussels |
| 2 | cups very dry white wine |
| 1 | cup very finely minced onion |
| 2 | teaspoons crumbled dried basil |
| 3 | sprigs parsley |
| 1 | tablespoon strained fresh lemon juice |
| 1 | teaspoon kosher salt |
| 1 | teaspoon cracked peppercorns |
| 1/4 | cup unsalted butter |
| 1/4 | cup minced parsley |
COMBINE MUSSELS, WINE, ONIONS, BASIL, PARSLEY SPRIGS, LEMON JUICE, SALT, AND PEPPERCORNS IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL MUSSELS OPEN REMOVE MUSSELS WITH A SLOTTED SPOON, SET ASIDE
(DISCARD ANY NOT OPEN)
INCREASE HEAT TO A MODERATELY-HIGH FLAME
STIR IN BUTTER
HEAT AND STIR UNTIL REDUCED BY HALF
ARRANGE MUSSELS INTO INDIVIDUAL SERVING BOWLS
STRAIN SAUCE THROUGH A CHINOIS
DIVIDE SAUCE INTO EQUAL PORTIONS AND POUR OVER MUSSELS GARNISH WITH PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 224 - Calories from Fat 108
Percent Total Calories From: Fat 48%, Protein 5%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 34mg, Sodium 640mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 993 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
| 3 | pounds unpeeled, 21-25/# tiger prawns |
| 2 | quarts water |
| 1/4 | teaspoon tabasco sauce |
| 5 | whole black peppercorns |
| 1 | each lemon, sliced |
| 2 | teaspoons salt |
| 1 | clove garlic, peeled |
| 2 | each bay leaves |
| 1 | each onion, quartered |
| 1 | each celery heart |
TO REMOVE SAND VEIN FROM UNSHELLED PRAWNS: INSERT A TOOTHPICK INTO THE BACK NEAR THE TAIL, BETWEEN THE PLATES OF THE SHELL, AND PICK UP THE SAND VEIN
GENTLY PULL OUT AND DISCARD THE VEIN
REPEAT WITH REMAINING PRAWNS, SET ASIDE
HEAT WATER TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME ADD TABASCO, PEPPERCORNS, LEMON, SALT, GARLIC, BAY, ONION, AND CELERY BOIL FOR 10 MINUTES
ADD SHRIMP, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT, COVER, LET STAND FOR 15 MINUTES
DRAIN WELL
PEEL SHRIMP, DISCARDING SHELLS
COVER AND CHILL WELL
ARRANGE ON A SERVING PLATTER
SERVE SLIGHTLY CHILLED WITH A FLAVORED MAYONNAISE OR DRESSIN
Nutrition Facts
Amount Per Serving:
Calories 267 - Calories from Fat 38
Percent Total Calories From: Fat 14%, Protein 71%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 345mg, Sodium 1155mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 47g, Vitamin A 455 units, Vitamin C 15 units, Calcium 0 units, Iron 6 units
| 1 | cup minced, cooked lobster meat |
| 1 | cup bay shrimp |
| 1/2 | cup finely slivered Spanish onion |
| 2 | tablespoons olive oil |
| 2 | tablespoons strained fresh lemon juice |
| 4 | each plum tomatoes, quartered |
| 2 | each hard boiled eggs, sliced |
| 1 | head butter lettuce |
| 1 | each lemon, quartered |
COMBINE LOBSTER, SHRIMP, ONIONS, OLIVE OIL, AND LEMON JUICE-MIX WELL
COVER AND CHILL FOR 30 MINUTES
COMBINE LOBSTER MIXTURE, TOMATOES, AND EGGS-TOSS TO MIX WELL
SEPARATE BUTTER LETTUCE INTO LEAVES, RINSE WELL, AND DRAIN LINE SALAD PLATES OR BOWLS WITH LETTUCE LEAVES
ARRANGE EQUAL PORTIONS OF SALAD INTO PLATE OR BOWL
GARNISH WITH LEMON WEDGES
DRESS AS DESIRED
SERVE SLIGHTLY CHILLED
Nutrition Facts
Amount Per Serving:
Calories 198 - Calories from Fat 96
Percent Total Calories From: Fat 48%, Protein 36%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 192mg, Sodium 194mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 741 units, Vitamin C 26 units, Calcium 0 units, Iron 2 units
| 5 | pounds peeled deveined tiger prawns |
| 1 | cup strained fresh lemon juice |
| 1/4 | cup olive oil |
| 1 | tablespoon crushed peppercorns |
| 3 | tablespoons pureed garlic |
| 1/2 | cup thinly sliced onion |
| 3 | whole bay leaves |
| 1 | teaspoon cayenne |
| 2 | tablespoons kosher salt |
| 6 | cups Italian salad dressing |
COMBINE ALL INGREDIENTS (except Italian dressing) IN A SAUCEPOT
ADD WATER TO COVER AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER JUST UNTIL SHRIMP TURN PINK
REMOVE FROM HEAT, ALLOW TO STAND UNTIL COOLED
DRAIN WELL
COMBINE WITH ITALIAN DRESSING-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
DRAIN WELL AND ARRANGE INTO A SERVING BOWL
SERVE SLIGHTLY CHILLED, AS IS OR WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 477 - Calories from Fat 339
Percent Total Calories From: Fat 71%, Protein 20%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 6g, Cholesterol 173mg, Sodium 1408mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 316 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
| 5 | pounds cleaned, 26-30/# tiger prawns |
| 1 | cup strained fresh lemon juice |
| 1/4 | cup olive oil |
| 1 | teaspoon crushed black peppercorns |
| 3 | tablespoons minced garlic |
| 1/2 | cup finely slivered onion |
| 3 | each bay leaves |
| 1 | teaspoon cayenne |
| 2 | teaspoons salt |
| 6 | cups Italian salad dressing |
COMBINE ALL INGREDIENTS, EXCEPT ITALIAN DRESSING, IN A SAUCEPOT
ADD WATER TO COVER AND PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER JUST UNTIL SHRIMP TURN PINK
REMOVE FROM HEAT, ALLOW TO STAND UNTIL COOLED
DRAIN WELL
COMBINE WITH ITALIAN DRESSING-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
DRAIN WELL
SERVE SLIGHTLY CHILLED, AS IS OR WITH ASSORTED DIPPING SAUCE
Nutrition Facts
Amount Per Serving:
Calories 795 - Calories from Fat 565
Percent Total Calories From: Fat 71%, Protein 20%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 9g, Cholesterol 288mg, Sodium 1567mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 40g, Vitamin A 526 units, Vitamin C 15 units, Calcium 0 units, Iron 5 units
| 4 | pounds unpeeled, 21-25/# tiger prawns |
| 1 | cup unsalted butter |
| 1 | cup olive oil |
| 1 | cup chili sauce |
| 3 | tablespoons Worcestershire sauce |
| 2 | each lemons, thinly sliced |
| 3 | tablespoons strained fresh lemon juice |
| 1/4 | cup very finely minced garlic |
| 1 | teaspoon finely minced parsley |
| 2 | teaspoons paprika |
| 2 | teaspoons oregano |
| 1 | teaspoon red pepper flakes |
| 1 | teaspoon tabasco sauce |
| 3 | tablespoons liquid smoke |
REMOVE AND DISCARD THE SAND VEIN FROM SHRIMP BY INSETING A TOOTHPICK INTO THE BACK NEAR THE TAIL, BETWEEN THE PLATES OF THE SHELL, PICKING UP THE VEIN, AND PULLING OUT
ARRANGE SHRIMP IN A SINGLE LAYER, IN A SHALLOW BAKING PAN COMBINE REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES REMOVE FROM HEAT AND POUR OVER SHRIMP
COVER AND CHILL FOR 4-96 HOURS, STIRRING OFTEN
BAKE @ 300 DEGREES FOR 30-40 MINUTES, STIRRING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 361 - Calories from Fat 245
Percent Total Calories From: Fat 68%, Protein 26%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 9g, Cholesterol 204mg, Sodium 182mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 2388 units, Vitamin C 14 units, Calcium 0 units, Iron 3 units
| 1 | pound room temperature cream cheese |
| 1/3 | cup clam juice |
| 1/4 | cup Dijon mustard |
| 2 | tablespoons Worcestershire sauce |
| 1 | teaspoon prepared horseradish |
| 1/4 | cup very finely minced onion |
| 1/2 | teaspoon tabasco sauce |
| 1 | cup drained minced clams |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
SOFTEN CREAM CHEESE IN A MIXER
ADD CLAM JUICE AND MUSTARD-MIX WELL
ADD WORCESTERSHIRE, HORSERADISH, ONIONS, AND TABASCO SAUCE-MIX WELL
FOLD IN CLAMS, BY HAND, JUST UNTIL MIXED
SEASON WITH SALT AND WHITE PEPPER
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 121 - Calories from Fat 93
Percent Total Calories From: Fat 77%, Protein 17%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 39mg, Sodium 317mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 474 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
| 1 | pound room temperature cream cheese |
| 3 | ounces bottled clam juice |
| 1/4 | cup Dijon mustard |
| 2 | tablespoons Worcestershire sauce |
| 1 | teaspoon refrigerated prepared horseradish |
| 1/4 | cup very finely minced onion |
| 1/2 | teaspoon liquid hot pepper sauce |
| 1 | cup minced clams, drained |
| 1/4 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
SOFTEN CREAM CHEESE IN A FOOD PROCESSOR
ADD CLAM JUICE AND MUSTARD
PROCESS TO MIX WELL
ADD WORCESTERSHIRE, HORSERADISH, ONIONS, AND PEPPER SAUCE
PROCESS TO MIX WELL
FOLD IN CLAMS, BY HAND, JUST UNTIL MIXED
SEASON WITH SALT AND WHITE PEPPER
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 120 - Calories from Fat 93
Percent Total Calories From: Fat 77%, Protein 17%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 38mg, Sodium 242mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 464 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 2 | cups flour |
| 2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 1 | teaspoon white pepper |
| 1/4 | teaspoon cayenne |
| 1 | cup milk |
| 1/2 | cup clam juice, and/or reserved clam liquor |
| 2 | each eggs, beaten |
| 24 | each finely minced clams |
SIFT TOGETHER FLOUR, BAKING POWDER, SALT, AND WHITE PEPPER COMBINE WITH MILK, CLAM JUICE OR LIQUOR, AND EGGS IN A FOOD PROCESSOR
PROCESS TO BLEND VERY WELL
STIR IN CLAMS
HEAT A GRIDDLE TO 350 DEGREES
DROP BATTER BY TEASPOONSFUL ONTO GRIDDLE AND BROWN WELL ON BOTH SIDES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 316 - Calories from Fat 45
Percent Total Calories From: Fat 14%, Protein 37%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 135mg, Sodium 690mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 692 units, Vitamin C 20 units, Calcium 0 units, Iron 24 units
| 1/2 | cup butter |
| 1 | cup boiling water |
| 1 | cup flour |
| 1/4 | teaspoon salt |
| 4 | each eggs |
| 1/4 | cup mayonnaise |
| 1/4 | cup sour cream |
| 1/4 | cup chili sauce |
| 1 | teaspoon horseradish |
| 1/4 | teaspoon tabasco sauce |
| 1 | pound lump crabmeat, picked |
| 1/4 | cup finely minced celery |
| 2 | tablespoons finely minced scallions |
COMBINE BUTTER AND WATER IN A SAUCEPAN
ADD FLOUR AND SALT ALL AT ONCE
HEAT AND STIR VIGOROUSLY, UNTIL IT FORMS A BALL THAT WON'T SEPARATE
REMOVE FROM HEAT, COOL FOR 30 MINUTES
BEAT IN EGGS, ONE AT A TIME, BEATING SMOOTH AFTER EACH
DROP ROUNDED TEASPOONSFUL, 2-INCHES APART, ONTO A GREASED BAKING SHEET
BAKE @ 400 DEGREES FOR 10-15 MINUTES, UNTIL PUFFY AND GOLDEN REMOVE FROM OVEN, SPLIT IN HALF, AND COOL ON A WIRE RACK COMBINE REMAINING INGREDIENTS-MIX WELL
SPOON INTO COOLED SHELLS
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 173 - Calories from Fat 115
Percent Total Calories From: Fat 67%, Protein 16%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 111mg, Sodium 342mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 787 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/3 | cup melted unsalted butter |
| 1/3 | cup very finely diced onion |
| 1/4 | teaspoon cayenne |
| 2 | slightly beaten eggs |
| 1 | pound picked, flaked crabmeat |
| 1/3 | cup mayonnaise |
| 1 | tablespoon creole mustard |
| 1 | teaspoon kosher salt |
| 1 | tablespoon minced fresh thyme |
| 1 | tablespoon parsley flakes |
| 1/3 | cup peanut oil |
| 1 | cup finely ground cornbread |
| 1 | cup finely ground dry breadcrumbs |
| 1 | tablespoon very finely minced parsley |
HEAT 1 TABLESPOON BUTTER IN A SMALL SAUTE PAN, OVER A MEDIUM FLAME
ADD ONIONS AND CAYENNE
HEAT AND STIR FOR 2-3 MINUTES, UNTIL JUST SOFTENED
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
COMBINE WITH HALF OF THE BEATEN EGGS-MIX WELL
ADD CRAB, MAYONNAISE, MUSTARD, SALT, THYME, AND PARSLEY FLAKES-MIX WELL
DIVIDE INTO EQUAL PORTIONS AND SHAPE INTO 3-INCH DIAMETER PATTIES
COMBINE THE REMAINING EGGS WITH A LITTLE OF THE OIL-MIX WELL COMBINE THE CORNBREAD CRUMBS, DRY BREADCRUMBS, AND MINCED PARSLEY-MIX WELL
BRUSH EACH CRAB CAKE WITH THE OIL/EGG MIXTURE
COAT EVENLY ON ALL SIDES WITH THE CRUMB MIXTURE, SHAKING OFF THE EXCESS
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
CHILL FOR 2-24 HOURS, UNTIL FIRM
HEAT THE REMAINING BUTTER WITH THE REMAINING OIL IN A SKILLET, OVER A MODERATE FLAME
ADD THE CRAB CAKES IN SMALL BATCHES AND BROWN LIGHTLY ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REMOVE TO A SERVING PLATTER, KEEP WARM IN A SLOW OVEN
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 382 - Calories from Fat 242
Percent Total Calories From: Fat 63%, Protein 11%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 9g, Cholesterol 139mg, Sodium 949mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 607 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 1 | quart small shucked clam |
| 2 | each eggs, beaten |
| 2 | tablespoons milk |
| 1/4 | teaspoon salt |
| 1 | teaspoon white pepper |
| 3 | cups fresh dry breadcrumbs |
| for frying peanut oil |
DRAIN CLAMS WELL, RESERVING LIQUOR FOR ANOTHER USE
COMBINE EGGS, MILK, SALT, AND PEPPER-MIX WELL
MOISTEN CLAMS WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF COAT EVENLY WITH BREADCRUMBS
PLACE ONTO A SHEET OF WAXED PAPER
CHILL FOR 30-60 MINUTES TO SET COATING
HEAT OIL TO 350-360 DEGREES
ADD CLAMS IN SMALL BATCHES AND FRY FOR 2 MINUTES, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, WITH ASSORTED DIPPING SAUCE
Nutrition Facts
Amount Per Serving:
Calories 307 - Calories from Fat 66
Percent Total Calories From: Fat 21%, Protein 27%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 106mg, Sodium 542mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 392 units, Vitamin C 12 units, Calcium 0 units, Iron 15 units
| 6 | pounds picked, flaked crabmeat |
| 1 | cup olive oil |
| 1 | tablespoon salt |
| 1/3 | cup mayonnaise |
| 2 | tablespoons prepared mustard |
| 1/3 | cup very finely minced celery |
| 3/4 | cup seeded, very finely minced green bell pepper |
| 1/2 | cup finely minced scallions |
| 1 | tablespoon garlic puree |
| 1 | teaspoon tabasco sauce, to taste |
| 3 | cups very finely ground fresh breadcrumbs |
| 12 | each egg yolks, beaten |
| peanut oil, for frying | |
| 2 | cups Sweet-hot mustard, as a dipping sauce |
| 1 | cup chile paste, as a dipping sauce |
COMBINE CRAB, OLIVE OIL, SALT, MAYONNAISE, PREPARED MUSTARD, CELERY, BELL PEPPERS, SCALLIONS, AND GARLIC-MIX WELL
SEASON TO TASTE WITH TABASCO SAUCE
ADD BREADCRUMBS-MIX WELL
ADD BEATEN EGG YOLKS-MIX WELL
COVER AND CHILL FOR 1-24 HOURS
FORM INTO 3/4-INCH BALLS
HEAT OIL TO 375 DEGREES
ADD CRAB BALLS IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WARM, WITH SWEET-HOT MUSTARD AND CHILE PASTE TO THE SIDE, AS DIPPING SAUCE
Nutrition Facts
Amount Per Serving:
Calories 186 - Calories from Fat 107
Percent Total Calories From: Fat 57%, Protein 22%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 126mg, Sodium 775mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 270 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1 | pint shucked oysters, drained |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon ground cumin |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
| 1/4 | teaspoon cayenne pepper |
| 1 | cup sifted water chestnut flour |
| peanut oil, for frying | |
| hot pepper sauce |
CUT OYSTERS IN HALF OR LEAVE WHOLE, AS DESIRED
COMBINE GARLIC POWDER, CUMIN, SALT, WHITE PEPPER, CAYENNE, AND WATER CHESTNUT FLOUR-MIX WELL
COAT OYSTERS WITH FLOUR MIXTURE, PAT OFF THE EXCESS FOR A VERY LIGHT EVEN COATING
PLACE ONTO A CAKE RACK AND CHILL FOR 30-60 MINUTES
HEAT OIL TO 375 DEGREES
ADD OYSTERS IN SMALL BATCHES AND FRY FOR 4 MINUTES, UNTIL GOLDEN
DRAIN BRIEFLY ON A WIRE RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH PEPPER SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 134 - Calories from Fat 59
Percent Total Calories From: Fat 44%, Protein 27%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 68mg, Sodium 289mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 421 units, Vitamin C 7 units, Calcium 0 units, Iron 9 units
| 2 | tablespoons clarified butter |
| 1/2 | teaspoon tabasco sauce |
| 1/2 | teaspoon very finely minced garlic |
| 1 | teaspoon very finely minced ginger |
| 1 | cup seeded, finely slivered red bell pepper |
| 1 | cup seeded, finely slivered green bell pepper |
| 1/4 | cup dry white wine |
| 1/3 | cup fish stock, or clam juice |
| 1/2 | pound very thinly sliced abalone steak |
| 2 | tablespoons finely minced cilantro |
MELT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD TABASCO SAUCE, GARLIC, GINGER, AND BELL PEPPERS
HEAT AND STIR FOR 3-4 MINUTES
ADD ABALONE, HEAT AND STIR UNTIL ABALONE IS JUST TENDER REMOVE FROM HEAT
GARNISH WITH CILANTRO
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 137 - Calories from Fat 57
Percent Total Calories From: Fat 41%, Protein 30%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 64mg, Sodium 233mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 1855 units, Vitamin C 71 units, Calcium 0 units, Iron 2 units
| 1 | pound cleaned, 26-30/# tiger prawn |
| 1/2 | cup olive oil |
| 1/8 | teaspoon ground cumin |
| 1/8 | teaspoon freshly grated nutmeg |
| 1/8 | teaspoon ground cloves |
| 1/8 | teaspoon cayenne |
| 1 | teaspoon rum |
| 1/2 | cup room temperature unsalted butter |
| 1 | pound peeled pearl onions |
| 2 | cups fish stock |
| 2 | tablespoons flour |
| 2 | teaspoons minced fresh thyme |
| 1 | teaspoon bay leaf |
| 1/2 | cup cream |
| 12 | each bamboo skewers, soaked in water for 30+ minutes |
| 1/2 | cup minced parsley |
COMBINE OLIVE OIL, CUMIN, NUTMEG, CLOVES, CAYENNE, AND RUM STIR IN HALF OF THE BUTTER-MIX WELL
CUT A CROSS INTO THE BOTTOM OF EACH ONION
COMBINE ONIONS, HALF OF THE FISH STOCK AND HALF OF THE REMAINING BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
COVER AND SIMMER FOR 15 MINUTES
REMOVE FROM HEAT AND SET ASIDE
HEAT REMAINING BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL BUBBLY
GRADUALLY WHISK IN REMAINING FISH STOCK
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
COMBINE THYME, BAY, ONIONS, AND MARINADE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, SIMMER FOR 20 MINUTES
SKIM WELL
REMOVE ONIONS TO ANOTHER PAN WITH A SLOTTED SPOON
STRAIN LIQUID INTO PAN WITH ONIONS, DISCARDING SOLIDS
THREAD SHRIMP ONTO BAMBOO SKEWERS
SEASON WITH SALT AND PEPPER
GRILL FOR 2-3 MINUTES ON EACH SIDE
REHEAT ONIONS AND SAUCE
ARRANGE ONIONS AND SHRIMP ONTO A SERVING PLATTER
POUR SAUCE OVER THE TOP
SPRINKLE WITH MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 713 - Calories from Fat 539
Percent Total Calories From: Fat 76%, Protein 15%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 23g, Cholesterol 261mg, Sodium 197mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 1973 units, Vitamin C 13 units, Calcium 0 units, Iron 6 units
| 6 | each small rock lobster tails |
| 1 | cup mayonnaise |
| 1 | teaspoon curry powder |
| 1 | teaspoon mustard |
| 1/2 | teaspoon onion salt |
| 1/2 | teaspoon paprika |
| 1/2 | teaspoon aromatic bitters |
| 50 to 40 | each frilled toothpicks |
POACH LOBSTER TAILS IN BOILING SALTED WATER FOR 10 MINUTES, DRAIN, RINSE, AND DRAIN WELL
CAREFULLY REMOVE FLESH FROM SHELLS
BAKE SHELLS @ 400 DEGREES FOR 20 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL
CUT LOBSTER INTO SMALL CHUNKS, SET ASIDE
COMBINE MAYONNAISE, CURRY POWDER, MUSTARD, ONION SALT, PAPRIKA, AND BITTERS-MIX WELL
COVER AND CHILL THOROUGHLY
ARRANGE SHELLS ONTO SERVING PLATTER
SPOON CHILLED DIP INTO SHELLS
SKEWER LOBSTER CHUNKS WITH FRILLED TOOTHPICKS
PLACE INTO LOBSTER SHELLS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 525 - Calories from Fat 291
Percent Total Calories From: Fat 55%, Protein 43%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 6g, Cholesterol 298mg, Sodium 1120mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 470 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | teaspoon olive oil |
| 3 | tablespoons finely minced garlic |
| 1/2 | teaspoon crushed red chiles |
| 28 | ounces canned plum tomatoes, peeled |
| 1/2 | cup dry white wine |
| 1 | whole bay leaf |
| 12 | whole jumbo tiger prawns, peeled and deveined |
| 12 | whole cherrystone clams, scrubbed |
| 12 | whole mussels, scrubbed and debearded |
| 3/4 | pound hot cooked pasta |
| flat-leaf parsley, as garnish |
HEAT OIL IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME
ADD GARLIC AND CRUSHED CHILES
HEAT AND STIR FOR 2 MINUTES, UNTIL FRAGRANT
ADD TOMATOES IN THEIR JUICE, WINE, AND BAY LEAF
BRING TO A BOIL AND SIMMER FOR 5-6 MINUTES, BREAKING TOMATOES UP WITH A WOODEN SPOON
ADD SHRIMP, CLAMS, AND MUSSELS
COVER AND SIMMER FOR 3-4 MINUTES, UNTIL CLAMS AND MUSSELS OPEN (discarding any that refuse to open)
SEASON TO TASTE WITH SALT AND PEPPER
PLACE PASTA INTO A LARGE SERVING BOWL
TOP WITH SEAFOOD MIXTURE
GARNISH WITH MINCED ITALIAN PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 409 - Calories from Fat 42
Percent Total Calories From: Fat 10%, Protein 24%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 115mg, Sodium 424mg, Total Carbohydrate 62g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 1668 units, Vitamin C 43 units, Calcium 0 units, Iron 14 units
| 1 | pound room temperature cream cheese |
| 1/4 | cup bottled chili sauce |
| 3 | tablespoons mayonnaise or sour cream |
| 1 | teaspoon prepared horseradish |
| 1/4 | cup very finely diced onion |
| 1/2 | teaspoon liquid hot pepper sauce |
| 1 | cup cooked bay shrimp |
| 1/4 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
SOFTEN CREAM CHEESE IN A FOOD PROCESSOR
ADD CHILI SAUCE AND MAYONNAISE OR SOUR CREAM
PROCESS TO MIX WELL
ADD HORSERADISH, ONIONS, AND PEPPER SAUCE
PROCESS TO MIX WELL
FOLD IN SHRIMP, BY HAND, JUST UNTIL MIXED
SEASON WITH SALT AND WHITE PEPPER
COVER AND CHILL FOR 1-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 118 - Calories from Fat 96
Percent Total Calories From: Fat 81%, Protein 14%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 46mg, Sodium 136mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 801 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | pound room temperature cream cheese |
| 1/4 | cup chili sauce |
| 3 | tablespoons sour cream, or mayonnaise |
| 1 | teaspoon prepared horseradish |
| 1/4 | cup rinsed, very finely minced onion |
| 1/2 | teaspoon tabasco sauce |
| 1 | cup bay shrimp |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
SOFTEN CREAM CHEESE IN A MIXER
ADD CHILI SAUCE AND SOUR CREAM OR MAYONNAISE-MIX WELL
ADD HORSERADISH, ONIONS, AND TABASCO SAUCE-MIX WELL
FOLD IN SHRIMP, BY HAND, JUST UNTIL MIXED
SEASON WITH SALT AND WHITE PEPPER
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 118 - Calories from Fat 96
Percent Total Calories From: Fat 81%, Protein 14%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 46mg, Sodium 136mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 801 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1/4 | cup peanut oil |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | tablespoon minced garlic |
| 1/3 | cup vinegar |
| 1/3 | cup chili sauce |
| 2 | tablespoons Worcestershire sauce |
| 1/8 | teaspoon tabasco sauce |
| 1/2 | cup minced parsley |
| 2 | pounds cleaned, 31-40/# tiger prawns |
| 80 | each bamboo skewers, soaked in water for 30+ minutes |
COMBINE INGREDIENTS-TOSS TO MIX WELL
COVER AND CHILL FOR 2-4 HOURS
THREAD SHRIMP ONTO SKEWERS
GRILL FOR 4 MINUTES PER SIDE, BASTING OFTEN WITH MARINADE SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 250 - Calories from Fat 106
Percent Total Calories From: Fat 42%, Protein 50%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 230mg, Sodium 638mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 1966 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units
| 12 | each U15/# tiger prawns |
| 1/8 | pound Jalepeno pepper Monterey Jack cheese |
| 1/2 | pound sliced bacon |
| 1/4 | cup dry breadcrumbs |
| peanut oil, for frying |
PEEL AND DEVEIN SHRMP, LEAVING TAILS INTACT
BUTTERFLY SHRIMP BY CUTTING TO BUT NOT THROUGH BACK
CUT JACK CHEESE INTO 1-INCH LONG SLIVERS
PACK THE SLIVERED CHEESE INTO THE CUT OF SHRIMP
CUT BACON SLICES IN HALF, CROSSWISE
WRAP A BACON SLICE AROUND EACH SHRIMP TO ENCLOSE CHEESE SECURE WITH A TOOTHPICK
COAT SHRIMP WITH BREADCRUMBS, PAT WITH YOUR HANDS TO SET COATING
HEAT OIL TO 360 DEGREES
ADD SHRIMP IN SMALL BATCHES AND FRY FOR 1-2 MINUTES, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, WITH ASSORTED DIPPING SAUCE
Nutrition Facts
Amount Per Serving:
Calories 147 - Calories from Fat 123
Percent Total Calories From: Fat 83%, Protein 9%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 28mg, Sodium 189mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 58 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 4 to 3 | bunches fresh spinach |
| 1 | pound bay scallops |
| 1 | cup peeled, finely diced jicama |
| 1/4 | cup minced scallions |
| 2 | tablespoons blanched, finely grated lemon zest |
| 1/2 | cup strained fresh lemon juice |
| 2 | tablespoons minced ginger |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon pepper, to taste |
| 1/4 | cup olive oil |
| 2 | cups sake, or other rice wine |
| 1 | cup water |
WASH SPINACH IN SEVERAL CHANGES OF COLD WATER
BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL
DIP SPINACH LEAVES INTO BOILING WATER FOR 5 SECONDS
IMMEDIATELY PLUNGE INTO COLD OR ICE WATER TO STOP COOKING SHAKEOFF EXCESS WATER
TRIM STEMS FROM LEAVES
DRY ON PAPER TOWELS
TRIM TOUGH MUSCLE FROM SCALLOPS AS NEEDED
IF USING SEA SCALLOPS, CUT INTO 1/3-INCH CUBES
COMBINE SCALLOPS, JICAMA, ONIONS, HALF OF THE LEMON ZEST,
HALF OF THE LEMON JUICE, AND GINGER IN A LARGE BOWL
ALLOW TO STAND FOR 5 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
ARRANGE SPINACH LEAVES, SMOOTH SIDE DOWN ONTO A WORK SURFACE
PLACE 1-1/2 TABLESPOONS MIXTURE ONTO EACH SPINACH LEAF ROLLUP AND FOLD IN SIDES AS FOR AN ENVELOPE
PLACE ON A BAKING SHEET, COVER, AND CHILL FOR UP TO 3 HOURS BRING WATER AND SAKE TO A SIMMER IN A STEAMER
PLACE ROLLS ON A PLATE IN THE STEAMER
COVER AND STEAM FOR 2 MINUTES
WHISK TOGETHER OLIVE OIL, REMAINING LEMON ZEST, AND REMAINING LEMON JUICE
BRUSH ON ROLLS
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 56 - Calories from Fat 21
Percent Total Calories From: Fat 38%, Protein 24%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 6mg, Sodium 60mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 466 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 36 | each well scrubbed hard shell clams |
| 6 | each 12x12-inch squares foil |
| 1 | cup finely slivered onion |
| 1/2 | cup melted unsalted butter |
| 2 | teaspoons minced parsley |
| 2 | tablespoons very finely minced garlic |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon pepper |
PLACE 6 CLAMS ONTO EACH SQUARE OF FOIL
COMBINE REMAINING INGREDIENTS-MIX WELL
DIVIDE AMONG SQUARES OF FOIL
FOLD FOIL PACKAGES CLOSED AT THE TOP
PLACE ONTO GRILL
COVER AND GRILL FOR 7-10 MINUTES
PLACE EACH PACKET INTO A BOWL
SERVE HOT, WITH TABASCO SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 246 - Calories from Fat 149
Percent Total Calories From: Fat 61%, Protein 26%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 82mg, Sodium 72mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 973 units, Vitamin C 22 units, Calcium 0 units, Iron 17 units
| 1 1/2 | pounds tiger prawns, cleaned, 21-25/# |
| 2 | cups cocktail sauce |
ARRANGE A SINGLE LAYER OF PRAWNS IN EACH SECTION OF A BAMBOO STEAMER
PLACE OVER A POT OF BOILING WATER
STEAM FOR 4-5 MINUTES
TURN AND STEAM FOR ANOTHER 3-4 MINUTES
REMOVE FROMS STEAMER
COVER AND CHILL UNTIL READY TO SERVE
ARRANGE PRAWNS ONTO A SERVING PLATTER
SERVE CHILLED, WITH SPICY COCKTAIL SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 11
Percent Total Calories From: Fat 10%, Protein 51%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 104mg, Sodium 684mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 305 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 1 | pound fresh whole squid |
| 1 | pound bay shrimp |
| 1 | cup very finely minced onion |
| 1 | cup very finely minced celery |
| 1/4 | cup unsalted butter |
| 2 | each eggs, beaten |
| 1/2 | cup finely ground, dry sourdough breadcrumbs |
| 1/2 | teaspoon ground thyme |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon freshly ground black pepper, to taste |
| 1 | cup flour |
| 3 to 2 | each eggs, beaten |
| 2 | cups seasoned breadcrumbs |
| for frying peanut oil |
TO CLEAN SQUID: PINCH OFF HEAD AND TENTACLES AND SET ASIDE REMOVE AND DISCARD ENTRAILS AND CLEAR SPINE FROM MANTLE REMOVE AND DISCARD PEEL FROM MANTLE, SET MANTLE ASIDE
SPREAD TENTACLES BACK, REMOVE AND DISCARD 2 CALCIUM 'PEARLS' SET TENTACLE SECTION ASIDE
COMBINE ONIONS, CELERY, AND BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 8-12 MINUTES, UNTIL ONIONS ARE BARELY GOLDEN
ADD SHRIMP, LIGHTLY BEATEN EGGS, AND SOURDOUGH BREADCRUMBS-MIX WELL
REMOVE FROM HEAT
SEASON TO TASTE WITH THYME, SALT, AND PEPPER
ALLOW TO COOL TO THE TOUCH
SPOON INTO A PASTRY BAG WITH A 1/2-INCH TIP
PIPE STUFFING MIXTURE INTO MANTLES
DREDGE STUFFED MANTLES AND TENTACLE SECTIONS IN FLOUR
PAT WITH YOUR HANDS TO REMOVE EXCESS
MOISTEN WITH WELL BEATEN EGGS, ALLOWING EXCESS TO DRIP OFF COAT EVENLY WITH BREADCRUMBS
PLACE ONTO A SHEET OF WAXED PAPER AND CHILL FOR 15 MINUTES
HEAT OIL TO 360 DEGREES
ADD TENTACLE SECTIONS AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ADD STUFFED MANTLES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ALLOW TO COOL TO THE TOUCH
SLICED STUFFED MANTLES INTO 1/2 OR 3/4-INCH SECTIONS
ARRANGE ONTO A SERVING PLATTER, GARNISHED WITH FRIED TENTACLE SECTIONS
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 260 - Calories from Fat 80
Percent Total Calories From: Fat 31%, Protein 30%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 228mg, Sodium 299mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 347 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 150 | each well scrubbed, debearded mussels |
| 2 | cups dry white wine |
| 3 | cups melted unsalted butter |
| 3 | cups very finely minced sweet onions |
| 3 | cups seeded, very finely minced red bell peppers |
| 3 | cups very finely minced celery |
| 1/3 | cup very finely minced scallion greens |
| 2 | teaspoons crushed dried dill |
| 1 | tablespoon red pepper flakes |
| 1/2 | cup Dijon mustard |
| 12 | cups finely ground, fresh sourdough breadcrumbs |
| 1 | teaspoon cayenne |
| 1 | cup strained fresh lemon juice |
| 3 | cups finely grated parmesan cheese |
COMBINE MUSSELS AND WINE IN A STOCKPOT, OVER A MODERATE FLAME
COVER AND STEAM FOR 10 MINUTES, UNTIL OPEN
REMOVE FROM HEAT, DRAIN WELL (discard any that don't open)
SHUCK MUSSELS, RESERVING SHELLS
FINELY MINCE MUSSELS, SET ASIDE
HEAT BUTTER IN A SAUTE PAN, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 1 MINUTE
ADD BELL PEPPERS, CELERY, AND SCALLIONS, HEAT AND STIR FOR 7-8 MINUTES, UNTIL TENDER
ADD MUSSELS, HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT
COMBINE DILL, RED PEPPER FLAKES, MUSTARD, BREADCRUMBS, CAYENNE, AND LEMON JUICE
ADD TO MUSSEL MIXTURE-MIX WELL
SPOON MIXTURE INTO MUSSEL SHELLS
PLACE ONTO A BED OF ROCK SALT IN A SHALLOW BAKING PAN
TOP WITH GRATED PARMESAN CHEESE
BAKE @ 375 DEGREES FOR 5 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 210 - Calories from Fat 124
Percent Total Calories From: Fat 59%, Protein 11%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 34mg, Sodium 302mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 906 units, Vitamin C 15 units, Calcium 0 units, Iron 0 units
| 2 | cups minced celery |
| 2 | cups minced mushrooms |
| 1/2 | cup finely chopped almonds |
| 2 | cups minced clams |
| 1 | teaspoon minced fresh tarragon |
| 1 | teaspoon finely minced fresh basil |
| 1/4 | cup very finely minced garlic |
| 1/2 | pound crumbled, crisp cooked bacon |
| 4 | each boned whole trout |
| 1/2 | cup unsalted butter |
| 2 | tablespoons rendered bacon fat |
| 1/3 | cup flour |
| 8 | ounces clam juice |
| 1 | cup white wine |
| 1 | pound trimmed asparagus tips |
COMBINE CELERY, MUSHROOMS, AND ALMONDS-MIX WELL
FOLD IN CLAMS, TARRAGON, BASIL, GARLIC, AND CRUMBLED BACON-MIX WELL
PACK LOOSELY INTO CAVITIES OF TROUT AND SECURE WITH WOODEN PICKS
GREASE A 9x13x2-INCH BAKING DISH WITH HALF OF THE BUTTER
PLACE TROUT INTO PAN
COVER WITH FOIL, FOLDING ONE CORNER BACK
BAKE @ 350 DEGREES FOR 20-25 MINUTES
MEANWHILE HEAT REMAINING BUTTER AND BACON DRIPPINGS IN A SKILLET, OVER A MODERATE FLAME
WHISK IN FLOUR, HEAT AND STIR UNTIL BUBBLY AND BARELY BLOND REDUCE HEAT TO MEDIUM-LOW
WHISK IN CLAM JUICE AND WINE
HEAT AND STIR UNTIL SLIGHTLY THICKENED
THINNING WITH ADDITIONAL LIQUID AS NECESSARY
COOK ASPARAGUS IN A BAMBOO STEAMER UNTIL TENDER-CRISP ARRANGE BAKED TROUT AND ASPARAGUS ONTO A SERVING PLATTER MOISTEN WITH SAUCE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 1263 - Calories from Fat 743
Percent Total Calories From: Fat 59%, Protein 28%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 83g, Saturated Fat 30g, Cholesterol 288mg, Sodium 1309mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 90g, Vitamin A 2561 units, Vitamin C 86 units, Calcium 0 units, Iron 29 units
| 1 | cup bay shrimp |
| 1 | cup picked crabmeat |
| 1/4 | cup diced pimiento |
| 1/2 | cup seeded, finely minced green bell pepper |
| 1 | cup very finely slivered onion |
| 6 | each eggs, beaten |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | cup finely ground sourdough breadcrumbs |
COMBINE ALL INGREDIENTS-MIX WELL
SHAPE INTO A LOAF AND PLACE INTO A GREASED LOAF PAN
SET INTO A BAKING OR ROASTING PAN
POUR HOT WATER INTO BAKING OR ROASTING PAN, AROUND LOAF PAN TO A DEPTH OF 1-1/2 INCHES
BAKE @ 350 FOR 30 MINUTES
SERVE HOT, WITH AN ACCOMPANYING CHEESE OR WHITE SAUC
Nutrition Facts
Amount Per Serving:
Calories 210 - Calories from Fat 81
Percent Total Calories From: Fat 38%, Protein 36%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 299mg, Sodium 656mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 739 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
| 1/2 | pound pitted black Greek olives |
| 1 | tablespoon drained capers |
| 1 | tablespoon anchovy paste |
| 1 | tablespoon drained light tuna in water |
| 1 | teaspoon Dijon mustard |
| 2 | tablespoons olive oil |
| 1 | teaspoon strained fresh lemon juice |
| 1 | tablespoon minced flat-leaf parsley |
| 1/2 | teaspoon minced fresh thyme |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
| 50 | stemmed button mushrooms |
| 2 | ounces diced pimientoes |
COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON JUICE, PARSLEY, AND THYME IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SEASON TO TASTE WITH SALT AND WHITE PEPPER-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SPOON INTO MUSHROOM CAPS
GARNISH WITH PIMIENTO
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 55 - Calories from Fat 41
Percent Total Calories From: Fat 74%, Protein 9%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 339mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 76 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1 | pound jumbo tiger prawns, peeled and deveined |
| 1/4 | cup finely minced cilantro |
| 2 | tablespoons minced garlic |
| 1 | teaspoon seeded, very finely minced serrano chile |
| 4 | ounces tequila |
| 1/4 | cup strained fresh lime juice |
| 1/4 | cup peanut oil |
| 1/4 | cup light brown sugar |
| 1/2 | teaspoon freshly ground black pepper |
| 1/2 | teaspoon freshly ground cumin seed |
| 2 | tablespoons clarified unsalted butter |
| 2 | tablespoons well chilled unsalted butter |
BUTTERFLY SHRIMP FROM THE BACK
COMBINE A PINCH OF EACH CILANTRO, GARLIC, AND CHILE WITH 1/4 CUP TEQUILA AND SET ASIDE
COMBINE REMAINING CILANTRO, GARLIC, CHILE AND TEQUILA WITH LIME JUICE, OIL, BROWN SUGAR, SALT, PEPPER, AND CUMIN IN A GLASS BOWL-MIX WELL
ADD SHRIMP, COVER, AND CHILL FOR 60-90 MINUTES
REMOVE SHRIMP WITH A SLOTTED SPOON, RESERVING MARINADE
HEAT CLARIFIED BUTTER IN A LARGE SKILLET, OVER A HIGH FLAME
ADD SHIRMP AND SAUTE QUICKLY FOR 1 MINUTE, UNTIL PINK AND LIGHTLY BROWNED ON THE EDGES
REMOVE FROM SKILLET AND KEEP WARM
ADD HALF OF RESERVED MARINADE TO SKILLET AND REDUCE BY HALF
ADD RESERVED TEQUILA AND SPICES STIR ONCE
CAREFULLY IGNITE AND SHAKE PAN UNTIL FLAMES SUBSIDE
REMOVE FROM HEAT AND WHIP IN CHILLED BUTTER
ARRANGE SHRIMP ON A SERVING PLATE OR A BED OF RICE
MOISTEN WITH SAUCE
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 464 - Calories from Fat 244
Percent Total Calories From: Fat 53%, Protein 21%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 10g, Cholesterol 204mg, Sodium 175mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 832 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units
| 1 | package refrigerated flaky dinner rolls |
| 1 | cup picked, flaked crabmeat |
| 1/2 | cup grated Swiss cheese |
| 1 | each egg, beaten |
| 1/2 | cup milk |
| 1/2 | teaspoon minced fresh dill weed |
SEPARATE EACH ROLL INTO 4 LAYERS
PLACE EACH SECTION INTO A MINI MUFFIN CUP (1-3/4")
PRESS DOUGH INTO BOTTOM AND UP SIDES OF EACH CUP
DIVIDE CRAB EVENLY BETWEEN CUPS
TOP WITH GRATED SWISS CHEESE
COMBINE EGG, MILK, AND DILL-MIX WELL
PLACE 1-1/2 TEASPOONS EGG MIXTURE INTO EACH CUP
BAKE @ 375 DEGREES FOR 20 MINUTES, UNTIL GOLDEN
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 66 - Calories from Fat 35
Percent Total Calories From: Fat 54%, Protein 31%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 49mg, Sodium 176mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 139 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 25 | each peeled hard boiled eggs |
| 1 | cup mayonnaise |
| 1 | tablespoon fresh lemon juice, or vinegar |
| 1 | teaspoon dry mustard |
| 1 | teaspoon Worcestershire sauce |
| 6 | ounces drained, mashed light tuna in water |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon fresh ground white pepper, to taste |
| 1/8 | teaspoon cayenne, to taste |
| 1/2 | cup parsley, as garnish |
| pitted black olive, as garnish | |
| pimiento-stuffed green olives, as garnish | |
| fresh dill weed, as garnish | |
| chili powder, as garnish | |
| caviar, as garnish |
HALVE THE EGGS LENGTHWISE OR CROSSWISE
TRIM SLIGHTLY TO STAND UPRIGHT
REMOVE AND SIEVE THE YOLKS
COMBINE YOLKS, LEMON JUICE, DRY MUSTARD, AND WORCESTERSHIRE SAUCE-MIX WELL
STIR TUNA INTO YOLK MIXTURE-MIX WELL
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND CAYENNE
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE STAR TIP
PIPE INTO EGG WHITES
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 75 - Calories from Fat 56
Percent Total Calories From: Fat 75%, Protein 23%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 108mg, Sodium 85mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 215 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 6 | ounces light tuna in water, drained and flaked |
| 1/2 | cup finely slivered onion |
| 1/2 | cup finely sliced celery |
| 1/4 | cup finely slivered water chestnuts |
| 1/4 | cup finely slivered bread and butter pickles |
| 1/2 | cup mayonnaise |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/4 | head butter lettuce, as garnish |
COMBINE INGREDIENTS (EXCEPT LETTUCE)-MIX WELL
COVER AND CHILL THOROUGHLY
SERVE SLIGHTLY CHILLED, ON BUTTER LETTUCE LEAVE
Nutrition Facts
Amount Per Serving:
Calories 290 - Calories from Fat 202
Percent Total Calories From: Fat 70%, Protein 18%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 18mg, Sodium 583mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 200 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 3/4 | cup light tuna in water, drained and flaked |
| 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
SERVE SLIGHTLY CHILLED, AS A DIP OR SPREAD FOR CANAPE
Nutrition Facts
Amount Per Serving:
Calories 266 - Calories from Fat 35
Percent Total Calories From: Fat 13%, Protein 81%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 32mg, Sodium 878mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 640 units, Vitamin C 17 units, Calcium 0 units, Iron 7 units
| 1 | whole papaya, peeled, seeded, and cut to medium dice |
| 1 | cup medium dice tomato concasse |
| 1/2 | cup minced cilantro |
| 1/2 | cup seeded, small dice green bell pepper |
| 1/2 | cup seeded, small dice yellow bell pepper |
| 1/2 | cup seeded, small dice red bell pepper |
| 2 | tablespoons strained fresh lime juice |
| 1 | tablespoon olive oil |
| 1/4 | teaspoon liquid hot pepper sauce |
| 4 | tuna steaks, about 6oz each |
| 1/4 | cup olive oil |
| 8 | whole scallions, trimmed |
| cilantro, as garnish |
COMBINE PAPAYA, TOMATO CONCASSE, CILANTRO, BELL PEPPERS, LIME JUICE, AND 1 TABLESPOON OLIVE OIL-MIX WELL
SEASON TO TASTE WITH HOT PEPPER SAUCE
COVER AND CHILL FOR 1-24 HOURS
BRUSH TUNA STEAKS WITH OLIVE OIL
SEASON WITH SALT AND PEPPER
GRILL FOR 3 MINUTES PER SIDE, UNTIL JUST DONE (don't overcook) REMOVE TO HEATED PLATES
GRILL SCALLIONS FOR 1 MINUTE, UNTIL JUST WILTED
PLACE TWO SCALLIONS ATOP EACH STEAK
SPOON SALSA OVER SCALLIONS
GARNISH WITH CILANTRO
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 515 - Calories from Fat 252
Percent Total Calories From: Fat 49%, Protein 41%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 5g, Cholesterol 84mg, Sodium 96mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 7028 units, Vitamin C 121 units, Calcium 0 units, Iron 3 units
| 3 | cups V-8 juice |
| 1 | cup finely minced celery |
| 1/3 | cup finely minced onion |
| 2 | tablespoons brown sugar |
| 2 | each bay leaves |
| 1 | teaspoon salt |
| 2 | envelopes unflavored gelatin |
| 2 | tablespoons strained fresh lemon juice |
| 1/4 | pound bay shrimp |
COMBINE TWO THIRDS OF THE V-8 JUICE, ONE-FOURTH OF THE CELERY, ONIONS, BROWN SUGAR, BAY LEAVES, AND SALT IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
SOFTEN GELATIN IN REMAINING V-8 JUICE FOR 5 MINUTES
ADD TO HOT MIXTURE, STIR TO DISSOLVE
STIR IN REMAINING LEMON JUICE
REMOVE FROM HEAT
COOL IN A COLD WATER BATH
CHILL FOR 60 MINUTES
FOLD IN SHRIMP AND REMAINING CELERY
CHILL UNTIL WELL SET
SERVE SLIGHTLY CHILLED, WITH CROSTINI TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 74 - Calories from Fat 5
Percent Total Calories From: Fat 6%, Protein 37%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 29mg, Sodium 878mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1507 units, Vitamin C 38 units, Calcium 0 units, Iron 1 units
| 18 | each well scrubbed live oysters |
| 1/4 | cup dry vermouth |
| 1 | cup slivered onion |
| 1 | each lemon, sliced |
| 6 | whole black peppercorns |
| 1/4 | teaspoon mustard seed |
| 1 | each bay leaf |
| 1/4 | teaspoon salt |
REMOVE OYSTERS FROM SHELL, RESERVING LIQUOR
COMBINE OYSTERS AND LIQUOR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT UNTIL EDGE OF OYSTERS BEGIN TO CURL
REMOVE OYSTERS TO A BOWL, WITH A SLOTTED SPOON
CONTINUE TO HEAT LIQUOR UNTIL REDUCED TO 1/2 CUP
REMOVE FROM HEAT
STIR IN VERMOUTH AND ALLOW TO COOL
COMBINE OYSTERS, SLIVERED ONIONS, LEMON SLICES, PEPPERCORNS, MUSTARD SEEDS, AND BAY LEAF
SEASON TO TASTE WITH SALT
STIR IN VERMOUTH MIXTURE
COVER AND CHILL FOR 3-4 HOURS
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 150 - Calories from Fat 33
Percent Total Calories From: Fat 22%, Protein 39%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 75mg, Sodium 259mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 430 units, Vitamin C 19 units, Calcium 0 units, Iron 8 units