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Recipes

RcpCardAbalone Chowder I
RcpCardAbalone Chowder II
RcpCardAbalone Fritters
RcpCardAnchovy Butter
RcpCardAtlantic Oyster Stew
RcpCardBaja Grilled Shrimp
RcpCardBaked Clams
RcpCardBaked Clams Oreganata
RcpCardBaked Oysters
RcpCardBarbary Coast Scallops
RcpCardBarbary Crab Dip
RcpCardBarbary Crab Toast
RcpCardBarbary Cucumber Pate
RcpCardBarbary Deviled Crab
RcpCardBarbary Shrimp Mousse
RcpCardBasic Lobster Stew
RcpCardBasic Seafood Crepes Mornay
RcpCardBay Shrimp Sausage
RcpCardBayou Gumbo
RcpCardBayou Shrimp
RcpCardBbq Garlic Shrimp
RcpCardBbq Shrimp
RcpCardBeer Batter Shrimp
RcpCardBeer Boiled Shrimp
RcpCardBeer-Batter Fish
RcpCardBest Beer Boiled Shrimp
RcpCardBest Boston Clam Chowder
RcpCardBlackened Redfish
RcpCardBrandade de Morue
RcpCardBroiled Crab Squares
RcpCardBroiled Garlic Clams
RcpCardBroiled Garlic Mussels
RcpCardBroiled Garlic Oysters
RcpCardButtermilk Fried Fish
RcpCardCajun Bbq Trout
RcpCardCajun Boiled Crawfish
RcpCardCajun Crab Pate
RcpCardCajun Shrimp
RcpCardCajun Shrimp Boil Seasoning
RcpCardCalif-Swiss Crab Toast
RcpCardCalifornia Cioppino
RcpCardCalifornia Clam Chowder
RcpCardCalifornia Scallop Grill
RcpCardCalimari Frita
RcpCardChile Clam Chowder
RcpCardChile Sauteed Tiger Prawns
RcpCardChile Shrimp
RcpCardChile Steamed Shrimp
RcpCardChilled Mussels Dijon
RcpCardCioppino al Pasta
RcpCardCitrus Scallop Puffs
RcpCardCoconut Fried Shrimp
RcpCardCold Poached Maine Lobster
RcpCardCold Poached Salmon
RcpCardCrab and Avocado Cocktail

Any Comments?  E-mail me.

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Abalone Chowder I

6 servings

1 pound finely minced abalone trimmings
2 cups water
1/4 pound bacon, finely minced
1 cup thinly sliced celery
1 cup finely minced onion
3 cups peeled, small dice potatoes
1 cup very finely minced carrot
2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
5 tablespoons butter, or margarine
5 tablespoons flour
4 cups milk

COMBINE ABALONE AND 2 CUPS WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 60-90 MINUTES, UNTIL TENDER, DRAIN WELL
HEAT BACON IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD CELERY AND ONIONS
HEAT AND STIR UNTIL SOFTENED AND TRANSPARENT
COMBINE POTATOES, CARROTS, REMAINING 2 CUPS WATER, SALT, PEPPER, AND THYME IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER UNTIL ALMOST TENDER, DRAIN
REMOVE FROM HEAT AND SET ASIDE
MELT THE BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
WHISK IN THE FLOUR; HEAT AND STIR UNTIL BUBBLY
SLOWLY WHISK IN THE MILK
ADD THE ABALONE, BACON MIXTURE, AND POTATO MIXTURE-MIX WELL HEAT AND STIR, WITHOUT BOILING, UNTIL HEATED THROUGH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 494 - Calories from Fat 241
Percent Total Calories From: Fat 49%, Protein 19%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 14g, Cholesterol 125mg, Sodium 966mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 5757 units, Vitamin C 23 units, Calcium 0 units, Iron 4 units


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Abalone Chowder II

50 servings

1/2 pound bacon, finely minced
3 cups small dice carrots
2 cups small dice celery
2 cups small dice onions
1 cup seeded, small dice green bell pepper
1/4 cup minced garlic
1 teaspoon thyme
6 quarts water
1 cup tomato concasse
8 pounds finely minced abalone trimmings
3 pounds peeled, small dice new potatoes
salt, to taste
pepper, to taste

SAUTE BACON IN A LARGE SKILLET, OVER A MEDIUM FLAME, UNTIL GOLDEN
ADD CARROTS, CELERY, ONIONS, AND BELL PEPPERS
HEAT AND STIR FOR 5 MINUTES
ADD GARLIC AND THYME, HEAT AND STIR FOR 2-3 MINUTES
ADD WATER AND TOMATOES BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
ADD ABALONE TRIMMINGS AND POTATOES, SIMMER FOR 60 MINUTES UNTIL ABALONE IS TENDER
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 137 - Calories from Fat 29
Percent Total Calories From: Fat 21%, Protein 40%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 65mg, Sodium 285mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 1903 units, Vitamin C 11 units, Calcium 0 units, Iron 3 units


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Abalone Fritters

10 servings

2 pounds cleaned, pounded abalone trimmings
3 each eggs, beaten
1/4 cup milk
17 2/3 ounces water chestnut flour
peanut oil, for frying
1/4 cup oyster sauce, as a dipping sauce
2 tablespoons hot chinese powdered mustard
2 to 1 teaspoon water

COMBINE EGGS AND MILK-MIX WELL
SLICE ABALONE INTO THIN STRIPS
DIP INTO EGG MIXTURE, ALLOW EXCESS TO DRIP OFF
COAT LIGHTLY IN WATER CHESTNUT FLOUR AND PAT WITH YOUR HANDS TO REMOVE EXCESS
COVER AND CHILL FOR 30 MINUTES
HEAT OIL TO 380 DEGREES
ADD ABALONE IN SMALL BATCHES AND FRY TO A PALE GOLD, DO NOT OVERCOOK
DRAIN ON A RACK AND BLOT WITH PAPER TOWELS
COMBINE MUSTARD POWDER WITH WATER TO MAKE A PASTE-MIX WELL
ALLOW TO STAND A MINIMUM OF 15 MINUTES
SERVE FRITTERS WARM, WITH DIPS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 163 - Calories from Fat 39
Percent Total Calories From: Fat 24%, Protein 45%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 142mg, Sodium 300mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 112 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Anchovy Butter

50 servings

1 pound unsalted butter
2 ounces mashed anchovy fillets

SOFTEN BUTTER IN A FOOD PROCESSOR OR MIXER WITH A PADDLE ATTACHED
ADD MASHED ANCHOVIES AND PROCESS UNTIL WELL BLENDED
FORM INTO A LOG
WRAP IN PLASTIC OR WAXED PAPER AND CHILL UNTIL FIRM
CUT INTO 1/4-INCH SLICES
SERVE SLIGHLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 67
Percent Total Calories From: Fat 98%, Protein 2%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 5g, Cholesterol 21mg, Sodium 43mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 279 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Atlantic Oyster Stew

4 servings

1/4 pound unsalted butter
2 cups thinly sliced celery
1/4 cup flour
2 cups minced scallions
6 cups half and half or milk
1 pint shucked oysters, drained-reserving liquor
1 cup peeled, small dice red potato
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid hot pepper sauce
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
2 tablespoons finely minced scallion greens

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD CELERY AND SAUTE FOR 2-3 MINUTES, UNTIL BARELY SOFTENED
SPRINKLE FLOUR OVER THE TOP AND STIR TO MOISTEN
ADD SCALLIONS; HEAT AND STIR FOR 2-3 MINUTES
WHISK IN RESERVED OYSTER LIQUOR-MIX WELL
WHISK IN HALF AND HALF
STIR IN POTATO
HEAT AND STIR TO JUST BELOW A BOIL
REDUCE HEAT TO LOWEST SETTING AND ALLOW TO SIMMER, WITHOUT BOILING, FOR 8-10 MINUTES, UNTIL POTATO IS TENDER
ADD OYSTERS, WORCESTERSHIRE SAUCE, AND HOT PEPPER SAUCE
REMOVE FROM HEAT AND ALLOW TO STAND FOR 5 MINUTES
SEASON TO TASTE WITH KOSHER SALT AND WHITE PEPPER
GARNISH WITH MINCED SCALLION GREENS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 613 - Calories from Fat 348
Percent Total Calories From: Fat 57%, Protein 16%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 23g, Cholesterol 180mg, Sodium 538mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 1987 units, Vitamin C 29 units, Calcium 0 units, Iron 10 units


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Baja Grilled Shrimp

8 servings

24 each cleaned, 16-20/# tiger prawns
1/4 cup strained fresh lemon juice
1/4 cup strained fresh lime juice
3/4 cup olive oil
1/4 cup minced garlic
3 tablespoons minced hot fresh chiles
2 tablespoons minced cilantro

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
SKEWER SHRIMP AND GRILL FOR 4-5 MINUTES PER SIDE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 226 - Calories from Fat 186
Percent Total Calories From: Fat 83%, Protein 9%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 32mg, Sodium 33mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 444 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


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Baked Clams

2 servings

24 each scrubbed clams
2 tablespoons salt
2 tablespoons cornmeal
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper

PLACE CLAMS IN A LARGE STOCKPOT
ADD WATER TO COVER
STIR IN SALT AND CORNMEAL
LET STAND FOR 2-3 HOURS
REMOVE CLAMS AND DISDARD LIQUID
COMBINE CLAMS WITH REMAINING INGREDIENTS IN A BAKING PAN BAKE @ 450 DEGREES UNTIL CLAMS OPEN (discard any that don't open) TRANSFER CLAMS AND JUICE TO A SERVING DISH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1189 - Calories from Fat 775
Percent Total Calories From: Fat 65%, Protein 22%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 86g, Saturated Fat 11g, Cholesterol 161mg, Sodium 7891mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 65g, Vitamin A 1804 units, Vitamin C 65 units, Calcium 0 units, Iron 69 units


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Baked Clams Oreganata

6 servings

24 each scrubbed clams
1/2 cup olive oil
1/3 cup minced garlic
1 cup seasoned breadcrumbs
1 tablespoon minced fresh oregano
lemon, quartered as garnish

PLACE CLAMS IN THE FREEZER FOR 15-20 MINUTES
OPEN CLAMS, RESERVING LIQUOR, AND DISCARDING TOP SHELL ARRANGE CLAMS IN A BAKING DISH
HEAT OLIVE OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD GARLIC, HEAT AND STIR FOR 5-6 MINUTES UNTIL FRAGRANT
SPOON HALF OF THE GARLIC MIXTURE OVER THE CLAMS
COMBINE THE REMAINING GARLIC MIXTURE WITH THE BREADCRUMBS AND OREGANO
SPOON OVER THE CLAMS
BAKE @ 375 DEGREES FOR 25 MINUTES
SERVE HOT, WITH LEMON WEDGE

Nutrition Facts
Amount Per Serving: Calories 369 - Calories from Fat 184
Percent Total Calories From: Fat 50%, Protein 26%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 3g, Cholesterol 54mg, Sodium 215mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 463 units, Vitamin C 28 units, Calcium 0 units, Iron 23 units


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Baked Oysters

8 servings

24 each live oysters, well scrubbed
1/4 cup minced scallions
3 tablespoons butter
3/4 cup Ritz or Hi-Ho cracker crumbs
2 tablespoons minced parsley
1 tablespoon strained fresh lemon juice
1/2 teaspoon dried oregano
rock salt

OPEN OYSTERS WITH A BUTTER OR OYSTER KNIFE
REMOVE OYSTERS FROM SHELLS AND RESERVE DEEP HALF OF SHELLS DRAIN OYSTERS ON PAPER TOWELS
PLACE EACH OYSTER IN A SHELL HALF
SAUTE SCALLIONS IN BUTTER FOR 4-5 MINUTES, JUST TO SOFTEN
STIR IN CRACKERS, PARSLEY, LEMON JUICE, AND OREGANO-MIX WELL TOP EACH OYSTER WITH 2 TABLESPOONS SCALLION MIXTURE
POUR ROCK SALT INTO A BAKING PAN TO A DEPTH OF ABOUT 1/2-INCH PLACE OYSTERS IN SHELLS DIRECTLY ONTO BED OF ROCK SALT
BAKE @ 425 DEGREES FOR 8-10 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 91
Percent Total Calories From: Fat 45%, Protein 29%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 87mg, Sodium 322mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 677 units, Vitamin C 14 units, Calcium 0 units, Iron 8 units


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Barbary Coast Scallops

2 servings

18 each bay scallops
1 tablespoon flour
2 tablespoons olive oil
1/2 cup butter
1/4 cup minced onion
1/4 teaspoon salt, to taste
1/8 teaspoon cayenne, to taste
1/8 teaspoon freshly grated nutmeg, to taste
1/4 cup dry white wine
6 ounces cream
1/2 cup sour cream
1 tablespoon finely snipped chives
1 tablespoon minced parsley
3 to 2 tablespoons strained fresh lemon juice

DRAIN SCALLOPS WELL
DUST WITH FLOUR, PAT WITH YOUR HANDS TO REMOVE EXCESS
HEAT OIL AND HALF OF BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD SCALLOPS, HEAT AND STIR UNTIL LIGHTLY BROWNED
ADD ONIONS, SALT, PEPPER, AND NUTMEG
HEAT AND STIR FOR 2 MINUTES
ADD WINE AND COOK FOR 4 MINUTES TO REDUCE SLIGHTLY
ADD CREAM, HEAT AND STIR FOR 4 MINUTES
REMOVE FROM HEAT
STIR IN SOUR CREAM, CHIVES, PARSLEY, REMAINING BUTTER, AND LEMON JUICE
SERVE HOT, WITH BUTTERED NOODLES AND VEGETABLES TO THE SID

Nutrition Facts
Amount Per Serving: Calories 939 - Calories from Fat 842
Percent Total Calories From: Fat 90%, Protein 3%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 94g, Saturated Fat 48g, Cholesterol 225mg, Sodium 839mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 3105 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


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Barbary Crab Dip

12 servings

1/2 pound cream cheese
1/4 cup sour cream
1 tablespoon strained fresh lemon juice
1/4 cup minced scallions
1 tablespoon minced garlic
1 tablespoon milk
1/2 pound picked, flaked crabmeat
1/8 teaspoon salt
1/2 teaspoon blanched, finely grated lemon zest

COMBINE CREAM CHEESE AND SOUR CREAM IN A FOOD PROCESSOR PROCESS UNTIL FLUFFY AND WELL BLENDED
ADD REMAINING INGREDIENTS AND PULSE JUST TO LIGHTLY BLEND COVER AND CHILL FOR 4-48 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 109 - Calories from Fat 82
Percent Total Calories From: Fat 75%, Protein 17%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 49mg, Sodium 221mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 361 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


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Barbary Crab Toast

30 servings

1/2 pound picked, flaked crabmeat
1 cup grated Swiss cheese
1/2 cup sour cream
2 tablespoons minced scallions
1 tablespoon strained fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup sliced water chestnuts
1 loaf sourdough baguette

COMBINE CRAB, CHEESE, SOUR CREAM, SCALLIONS, LEMON JUICE, AND WORCESTERSHIRE SAUCE-MIX WELL
SEASON TO TASTE WITH SALT, SET ASIDE
SLICE BAGUETTE IN HALF LENGTHWISE
CUT EACH HALF INTO 15 SLICES, MAKING 30 SLICES IN ALL
SPREAD EACH SLICE WITH CRAB MIXTURE
TOP EACH WITH A SLICE OF WATER CHESTNUT
PLACE ONTO A BAKING SHEET
BAKE @ 400 DEGREES FOR 10-15 MINUTES, UNTIL LIGHTLY TOASTED SERVE HO

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 22
Percent Total Calories From: Fat 56%, Protein 25%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 16mg, Sodium 93mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 75 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Barbary Cucumber Pate

8 servings

1 envelope unflavored gelatin
1/2 cup cold water
3 ounces cream cheese, room temperature
1 tablespoon ranch dressing mix
1/2 cup mayonnaise
3 tablespoons milk
2 tablespoons vinegar
1 each cucumber, peeled, seeded, and minced
6 ounces cream cheese, room temperature
1/2 pound smoked salmon, or canned salmon
1/4 pound bay shrimp
1 tablespoon cocktail sauce
butter lettuce, as garnish
2 * pound ASSORTED SAVORY CRACKERS

COMBINE GELATIN AND COLD WATER IN A SAUCEPAN, ALLOW TO STAND FOR 5 MINUTES
PLACE OVER A LOW FLAME, HEAT, AND STIR UNTIL DISSOLVED REMOVE FROM HEAT, SET ASIDE
COMBINE 3 OUNCES CREAM CHEESE, RANCH DRESSING MIX, 2 TABLESPOONS MAYONNAISE, MILK, AND VINEGAR IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
STIR IN CUCUMBER AND HALF OF GELATIN MIXTURE
SPOON INTO A GELATIN MOLD, LINED WITH PLASTIC WRAP
CHILL FOR 60 MINUTES
COMBINE REMAINING 6 OUNCES CREAM CHEESE WITH REMAINING MAYONNAISE AND COCKTAIL SAUCE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD SALMON AND SHRIMP, PULSE JUST UNTIL BLENDED
STIR IN REMAINING GELATIN-MIX WELL
SPREAD OVER CHILLED LAYER IN GELATIN MOLD
CHILL FOR 6-96 HOURS, UNTIL FIRMLY SET
INVERT ONTO A BED OF LETTUCE LEAVES
REMOVE MOLD AND DISCARD PLASTIC WRAP
SERVE SLIGHTLY CHILLED, WITH ASSORTED SAVORY CRACKER

Nutrition Facts
Amount Per Serving: Calories 273 - Calories from Fat 215
Percent Total Calories From: Fat 79%, Protein 17%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 69mg, Sodium 802mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 729 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Barbary Deviled Crab

6 servings

1 pound picked, flaked crabmeat
1 cup finely ground cracker crumbs
1 tablespoon strained fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 cup very finely minced onion
1/4 teaspoon tabasco sauce
1/8 teaspoon cayenne
1 teaspoon dry mustard
1/4 cup parsley flakes
2/3 cup melted butter
1/4 cup evaporated milk
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1/2 cup finely ground cracker crumbs
2 tablespoons butter

COMBINE CRAB, 1 CUP CRACKER CRUMBS, LEMON JUICE, WORCESTERSHIRE, ONIONS, TABASCO, CAYENNE, MUSTARD, PARSLEY FLAKES, MELTED BUTTER, AND EVAPORATED MILK-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SPOON INTO INDIVIDUAL RAMEKINS OR SCALLOP SHELLS
SPRINKLE WITH REMAINING CRACKER CRUMBS
PLACE 1 TEASPOON BUTTER ON TOP OF EACH
BAKE @ 375 DEGREES FOR 15-20 MINUTES, UNTIL TOASTED ON TOP SERVE HO

Nutrition Facts
Amount Per Serving: Calories 470 - Calories from Fat 335
Percent Total Calories From: Fat 71%, Protein 12%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 19g, Cholesterol 175mg, Sodium 1097mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 1444 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


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Barbary Shrimp Mousse

8 servings

1 pound bay shrimp
1/2 cup butter
1/2 teaspoon onion juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon tabasco sauce
1/2 teaspoon Jane's salt
1 pound assorted savory crackers

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PASTE
SPOON INTO A PLASTIC LINED MOLD
COVER AND CHILL FOR 4-96 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT
ROOM TEMPERATURE, WITH ASSORTED CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 435 - Calories from Fat 212
Percent Total Calories From: Fat 49%, Protein 14%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 12g, Cholesterol 117mg, Sodium 943mg, Total Carbohydrate 40g, Dietary Fiber 3g, Sugars 0g, Protein 16g, Vitamin A 536 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Basic Lobster Stew

4 servings

1 1/4 pounds boiled lobsters
5 cups milk
1/2 cup heavy cream
1 pinch white pepper
1/4 cup unsalted butter
1 teaspoon salt
1 dash cayenne


Remove meat from lobster body and claws. Cube. Scald milk with lobster shells in it. Discard shells. Slightly saute lobster in butter; add the milk and bring back to boil. Remove from heat, add cream, season to taste and serve

Nutrition Facts
Amount Per Serving: Calories 521 - Calories from Fat 306
Percent Total Calories From: Fat 59%, Protein 29%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 21g, Cholesterol 248mg, Sodium 1170mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 1380 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Basic Seafood Crepes Mornay

6 servings

12 capers
2 sole fillets, cubed
1/2 cup shrimp
1/3 cup crab
1/3 cup chopped scallions
1/3 cup chopped mushroom
1/4 cup chopped olive
1/8 cup white wine
3 tablespoons unsalted butter
3 tablespoons lemon juice
1 1/2 cups Mornay sauce
3 cloves minced garlic


Make Crepes, omitting powdered sugar. Make MORNAY SAUCE. Keep crepes warm in warm oven and MORNAY SAUCE warm over low heat. Melt butter in saute pan; add all other ingredients except wine. Saute thoroughly for about 7 minutes; turn up heat, add white wine and cook another 3 - 4 minutes. Remove crepes from oven; carefully stuff and roll each crepe. Pour MORNAY SAUCE over crepes and serve

Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 112
Percent Total Calories From: Fat 54%, Protein 38%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 6g, Cholesterol 70mg, Sodium 388mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 291 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Bay Shrimp Sausage

8 servings

parchment paper
unsalted butter
1 1/2 pounds boneless firm white fish fillets
1 each egg, beaten
1 teaspoon onion powder
1 teaspoon sweet Spanish paprika
1 teaspoon strained fresh lemon juice
2 tablespoons very finely minced parsley
1/2 pound bay shrimp, rinsed well and drained

BRUSH ONE SIDE OF PARCHMENT PAPER WITH BUTTER, SET ASIDE
PLACE THE FISH FILLETS INTO A FOOD PROCESSOR
PULSE JUST TO COARSELY CHOP
ADD THE EGGS, ONION POWDER, PAPRIKA, LEMON JUICE, AND PARSLEY-PROCESS TO MIX WELL
ADD THE SHRIMP AND PULSE JUST ONCE OR TWICE TO BARELY MIX
SPOON ONTO ONE EDGE OF A SHEET OF BUTTERED PARCHMENT
ROLLUP TO FORM INTO A SAUSAGE SHAPE AND TIE ENDS WITH TWINE TO SECURE
PLACE INTO A HOTEL PAN AND WEIGHT DOWN WITH A PLATE
POUR HOT WATER INTO HOTEL PAN TO COMPLETELY COVER SAUSAGE
POACH IN A MEDIUM OVEN UNTIL SET
REMOVE FROM OVEN AND ALLOW TO SET BRIEFLY
REMOVE PARCHMENT PAPER AND GENTLY CUT INTO SLICES
ARRANGE ONTO A SERVING PLATE OR PLATTER
GARNISH WITH SAUCE AS DESIRED
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 28
Percent Total Calories From: Fat 24%, Protein 73%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 110mg, Sodium 98mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 426 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Bayou Gumbo

8 servings

1/4 cup peanut oil, in all
2 pounds chicken thighs
3 tablespoons flour
8 cups water
1 pound smoked summer sausage, cut into 1/2-inch slices
1/2 cup finely minced parsley
1 cup seeded and minced green bell pepper
1 cup minced celery
2 cups minced garlic
2 tablespoons Worcestershire sauce
1/4 teaspoon tabasco sauce
2 cups minced
8 cups hot cooked rice

HEAT OIL IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD CHICKEN AND BROWN ON ALL SIDES
REMOVE WITH A SLOTTED SPOON TO A PLATTER, KEEP WARM
STIR IN FLOUR, HEAT AND STIR TO A RICH DARK BROWN COLOR SLOWLY WHISK IN WATER
ADD SAUSAGE, PARSLEY, BELL PEPPERS, CELERY, GARLIC, WORCESTERSHIRE, AND TABASCO SAUCE
BRING JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES REMOVE FROM HEAT AND STIR IN MINCED SCALLIONS
SERVE HOT, OVER HOT COOKED RIC

Nutrition Facts
Amount Per Serving: Calories 862 - Calories from Fat 282
Percent Total Calories From: Fat 33%, Protein 20%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 9g, Cholesterol 132mg, Sodium 1022mg, Total Carbohydrate 101g, Dietary Fiber 7g, Sugars 0g, Protein 44g, Vitamin A 8847 units, Vitamin C 62 units, Calcium 0 units, Iron 11 units


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Bayou Shrimp

6 servings

1 pound medium-large tiger prawn
1/4 cup butter
1/4 cup peanut oil
2 tablespoons strained fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Bullseye BBQ sauce
1 each bay leaf
1 clove garlic
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes

DEVEIN SHRIMP BY CUTTING ALONG SPINE WITH SCISSORS AND PULLING OUT SAND VEIN, LEAVING SHELL INTACT
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SHRIMP AND SAUTE FOR 3-4 MINUTES, UNTIL PINK ON ALL SIDES ADD REMAINING INGREDIENTS AND SIMMER FOR 3-4 MINUTES
REMOVE FROM HEAT, LET STAND FOR 5 MINUTES
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 236 - Calories from Fat 164
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 136mg, Sodium 332mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 726 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Bbq Garlic Shrimp

8 servings

1 cup unsalted butter
3 cups minced scallions
2 cups finely minced garlic
2 cups white wine
1/3 cup strained fresh lemon juice
1 pound unpeeled, 21-25/# tiger prawn
1 cup minced parsley
12 to 8 each bamboo skewers, soaked in water for 30 minutes
1/4 cup tabasco sauce
1/4 cup as garnish, minced scallions
2 each lemons, quartered, as garnish

MELT BUTTER IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD SCALLIONS AND GARLIC
HEAT AND STIR FOR 3-4 MINUTES, UNTIL SOFTENED
ADD WINE, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
STIR IN LEMON JUICE, REMOVE FROM HEAT, AND SET ASIDE
SEASON TO TASTE WITH SALT AND PEPPER
CUT SHRIMP THROUGH BACK OF SHELL WITH SCISSORS AND REMOVE SAND VEIN, WITHOUT REMOVING SHELLS
COMBINE SHRIMP, 1 CUP MINCED PARSLEY, AND SCALLION MIXTURE COVER AND CHILL FOR 6-24 HOURS, STIRRING ONCE OR TWICE REMOVE SHRIMP, RESERVING MARINADE
THREAD 2-3 SHRIMP ONTO EACH SKEWER, SET ASIDE
HEAT MARINADE IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, SIMMER, AND STIR UNTIL THICKENED
REMOVE FROM HEAT, STRAIN WELL
SEASON WITH SALT AND PEPPER
DIVIDE MIXTURE BETWEEN INDIVIDUAL RAMEKIN SERVING DISHES SPRINKLE WITH MINCED SCALLIONS AND PARSLEY
PLACE ONE RAMEKIN ONTO EACH SERVING PLATE
GRILL SHRIMP FOR 2 MINUTES, TURN
GRILL FOR ANOTHER 2 MINUTES, JUST UNTIL PINK AND HEATED THROUGH
DIVIDE AMONG SERVING PLATES
GARNISH WITH LEMON WEDGES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 456 - Calories from Fat 221
Percent Total Calories From: Fat 49%, Protein 16%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 15g, Cholesterol 149mg, Sodium 126mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 18g, Vitamin A 1717 units, Vitamin C 47 units, Calcium 0 units, Iron 6 units


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Bbq Shrimp

4 servings

24 each unpeeled, 21-25/# tiger prawns
1 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon thyme
1/2 teaspoon crushed rosemary
1/4 teaspoon crushed oregano
3/4 cup butter
1 tablespoon minced garlic
1 teaspoon Worcestershire sauce
1/2 cup shrimp stock
1/4 cup beer, room temperature

COMBINE CAYENNE, PEPPER, SALT, RED PEPPER FLAKES, THYME, ROSEMARY, AND OREGANO
MIX WELL AND SET ASIDE
HEAT 1/2 CUP BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD GARLIC AND SAUTE FOR 1 MINUTE
STIR IN WORCESTERSHIRE AND SEASONING MIXTURE
ADD SHRIMP, HEAT AND STIR FOR 2 MINUTES
ADD REMAINING BUTTER AND STOCK
HEAT AND STIR FOR 2 MINUTES
STIR IN BEER, HEAT THOROUGHLY
REMOVE FROM HEAT
SERVE HOT, ACCOMPANIED BY SOURDOUGH BREA

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 321
Percent Total Calories From: Fat 82%, Protein 13%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 22g, Cholesterol 191mg, Sodium 753mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1788 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Beer Batter Shrimp

6 servings

1/2 cup flour
1 teaspoon salt
1/2 cup beer
1 pound cleaned, 21-25/# tiger prawn
peanut oil, for frying

COMBINE FLOUR AND SALT
STIR IN BEER AND MIX WELL TO MAKE A BATTER
HEAT OIL TO 375 DEGREES
DIP SHRIMP IN BATTER, ALLOW EXCESS TO DRIP OFF
FRY SMALL BATCHES OF SHRIMP IN OIL FOR 1-2 MINUTES, UNTIL GOLDEN
DRAIN ON A RACK AND BLOT WITH PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 33
Percent Total Calories From: Fat 23%, Protein 47%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 115mg, Sodium 505mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 136 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Beer Boiled Shrimp

6 servings

2 pounds unpeeled, 21-25/# tiger prawns
24 ounces beer
1 tablespoon minced garlic
2 teaspoons salt
1/2 teaspoon thyme
2 each bay leaves
1 teaspoon celery seed
1 teaspoon minced parsley
1/4 teaspoon cayenne
1/2 cup melted butter
1 teaspoon strained fresh lemon juice
1 teaspoon tabasco sauce

HEAT 4 QUARTS WATER TO A BOIL IN A STOCKPOT, OVER A MODERATELY-HIGH FLAME
ADD BEER, GARLIC, SALT, THYME, BAY LEAVES, CELERY SEED, PARSLEY, AND CAYENNE
BRING TO A BOIL FOR 5 MINUTES
ADD SHRIMP, RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 4-5 MINUTES
DRAIN WELL AND REMOVE TO A SERVING BOWL OR PLATTER
COMBINE BUTTER, LEMON JUICE, AND TABASCO SAUCE
SERVE SHRIMP HOT, ACCOMPANIED BY A SPICED BUTTE

Nutrition Facts
Amount Per Serving: Calories 348 - Calories from Fat 163
Percent Total Calories From: Fat 47%, Protein 36%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 10g, Cholesterol 272mg, Sodium 1172mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 945 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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Beer-Batter Fish

8 servings

2 pounds skinless, boneless fish fillets
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon Jane's salt
1/4 teaspoon white pepper
4 ounces beer
2 each eggs, beaten
peanut oil, or corn oil, for frying
1 cup tartar sauce
1 cup cocktail sauce

CUT FISH INTO EQUAL PORTIONS, PAT DRY, AND SET ASIDE
COMBINE FLOUR, BAKING POWDER, ONION POWDER, SALT, AND PEPPER-MIX WELL
IN ANOTHER BOWL, COMBINE BEER, EGGS, AND 2 TABLESPOONS OIL-MIX WELL
GRADUALLY COMBINE BEER MIXTURE AND DRY MIXTURE
STIR JUST UNTIL MOISTENED
POUR OIL TO A DEPTH OF 3/8-INCH IN AN ELECTRIC SKILLET
HEAT TO A TEMPERATURE OF 350-375 DEGREES
DIP EACH PIECE OF FISH INTO BATTER, COATING WELL, AND ALLOWING EXCESS TO DRIP OFF
GENTLY PLACE INTO HOT OIL, BROWNING ON BOTH SIDES
DRAIN WELL ON A RACK AND BLOT ON PAPER TOWELS, KEEP WARM SERVE HOT, WITH TARTAR SAUCE AND COCKTAIL SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 350 - Calories from Fat 182
Percent Total Calories From: Fat 52%, Protein 27%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 4g, Cholesterol 116mg, Sodium 951mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 301 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Best Beer Boiled Shrimp

6 servings

24 ounces beer
1 cup sliced onion
1 cup sliced celery with leaves
1 tablespoon salt
1/2 teaspoon whole peppercorns
1 each broken bay leaf
1 clove garlic, halved
1 pound shelled and deveined, 21-25/# tiger prawn

COMBINE BEER, ONIONS, CELERY, SALT, PEPPERCORNS, BAY LEAVES, AND GARLIC IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES
ADD SHRIMP, RETURN TO THE BOIL, REMOVE FROM HEAT, COVER, AND ALLOW SHRIMP TO COOL IN LIQUID
CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 140 - Calories from Fat 13
Percent Total Calories From: Fat 9%, Protein 46%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 115mg, Sodium 1307mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 184 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Best Boston Clam Chowder

6 servings

1 pound finely minced clams
2 cups water
1/4 pound finely minced bacon
1 cup thinly sliced celery
1 cup finely minced onion
3 cups peeled, small dice potatoes
1 cup thinly sliced carrot
2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
5 tablespoons butter, or margarine
5 tablespoons flour
4 cups milk

COMBINE CLAMS AND 2 CUPS WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES
DRAIN WELL AND SET ASIDE
HEAT BACON IN A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD CELERY AND ONIONS
HEAT AND STIR UNTIL SOFTENED AND TRANSPARENT
COMBINE POTATOES, CARROTS, REMAINING 2 CUPS WATER, SALT, PEPPER, AND THYME IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER UNTIL ALMOST TENDER
DRAIN WELL
MELT THE BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
WHISK IN THE FLOUR; HEAT AND STIR UNTIL BUBBLY
SLOWLY WHISK IN THE MILK
ADD THE CLAMS, BACON MIXTURE, AND POTATO MIXTURE-MIX WELL HEAT AND STIR, WITHOUT BOILING, UNTIL HEATED THROUGH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 526 - Calories from Fat 249
Percent Total Calories From: Fat 47%, Protein 23%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 14g, Cholesterol 111mg, Sodium 823mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 6185 units, Vitamin C 39 units, Calcium 0 units, Iron 23 units


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Blackened Redfish

6 servings

3/4 pound unsalted butter
1 tablespoon sweet paprika
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground oregano
6 each firm white fish fillets, about 1/2# each

HEAT BUTTER TO MELT IN A SMALL SKILLET, OVER A MEDIUM FLAME, AND SET ASIDE
HEAT A LARGE CAST-IRON SKILLET OVER A HIGH FLAME, BEYOND THE SMOKING STAGE, UNTIL A SMALL AMOUNT OF WHITE ASH FORMS IN THE BOTTOM
MEANWHILE, PLACE 2 TABLESPOONS BUTTER INTO EACH OF 6 SAUCE CUPS, SET ASIDE
COMBINE PAPRIKA, SALT, ONION AND GARLIC POWDERS, CAYENNE, WHITE AND BLACK PEPPERS, THYME, AND OREGANO-MIX WELL
COAT FILLETS WITH MELTED BUTTER, PAT WITH SEASONING MIXTURE TO COAT EVENLY
PLACE 1 FILLET INTO THE HEATED SKILLET
TOP WITH 1 TABLESPOON MELTED BUTTER (CAUTION! IT WILL FLAME UP!)
HEAT FOR 2 MINUTES, TURN
TOP WITH ANOTHER TABLESPOON MELTED BUTTER
HEAT FOR ANOTHER 2 MINUTES
REMOVE TO A HEATED PLATE, KEEP WARM
REPEAT WITH REMAINING FILLETS, HEATING SKILLET AS BEFORE SERVE HOT, WITH MELTED BUTTER TO THE SID

Nutrition Facts
Amount Per Serving: Calories 607 - Calories from Fat 431
Percent Total Calories From: Fat 71%, Protein 28%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 29g, Cholesterol 224mg, Sodium 1303mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 42g, Vitamin A 2599 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Brandade de Morue

16 servings

2 pounds salt cod fillets
1 tablespoon pureed garlic
1 cup warm olive oil
1 cup warm cream
white pepper
toast points or crackers

SOAK COD FOR 24 HOURS IN SEVERAL CHANGES OF WATER
PLACE INTO A SAUCEPOT WITH WATER TO COVER, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5-10 MINUTES UNTIL FLESH FLAKES EASILY
REMOVE FROM HEAT AND DRAIN WELL
REMOVE AND DISCARD SKIN AND BONES
SEPARATE THE FLESH INTO FLAKES WITH A FORK
PLACE INTO A MIXER OR FOOD PROCESSOR
PROCESS TO A SMOOTH PASTE
WITH MACHING RUNNING, MIX IN 1 TABLESPOON OIL, THEN 1 TABLESPOON CREAM
REPEAT WITH REMAINING OIL AND CREAM
PROCESS TO THE CONSISTENCY OF MASHED POTATOES
SEASON TO TASTE WITH WHITE PEPPER
SPOON INTO A DIP BOWL
SERVE WARM, WITH TOAST POINTS OR CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 205 - Calories from Fat 159
Percent Total Calories From: Fat 77%, Protein 21%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 37mg, Sodium 38mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 163 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Broiled Crab Squares

8 servings

6 slices bread
1/2 pound picked, flaked crabmeat
1/4 cup mayonnaise
1 teaspoon strained fresh lemon juice
1 teaspoon very finely minced onion
1 teaspoon Worcestershire sauce
1 each egg white, beaten stiff

REMOVE CRUSTS FROM BREAD AND RESERVE FOR ANOTHER USE TOAST 1 SIDE OF BREAD
CUT EACH SLICE INTO QUARTERS, SET ASIDE
COMBINE CRAB, MAYONNAISE, LEMON JUICE, ONIONS, AND WORCESTERSHIRE-MIX WELL
FOLD IN EGG WHITES
SPOON ONTO UNTOASTED SIDE OF BREAD
BROIL FOR 4-5 MINUTES, UNTIL LIGHTLY BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 146 - Calories from Fat 74
Percent Total Calories From: Fat 51%, Protein 17%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 43mg, Sodium 364mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 114 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Broiled Garlic Clams

50 servings

300 each scrubbed hard shell clams
2 tablespoons salt
3 tablespoons cornmeal
4 cups unsalted butter, room temperature
2 tablespoons Dijon mustard
1 cup finely minced shallot
1/3 cup minced scallion greens
2 tablespoons finely minced garlic
1 cup finely ground blanched almonds
1 cup minced parsley
3 cups fresh sourdough breadcrumbs
3/4 cup white wine
1/3 cup dry sherry
1/2 teaspoon tabasco sauce, or more to taste
1 teaspoon dried dill
1/4 teaspoon kosher salt, to taste
1/4 teaspoon white pepper, to taste

PLACE CLAMS IN A STOCKPOT WITH WATER TO COVER
ADD SALT AND CORNMEAL AND ALLOW TO STAND FOR 2-3 HOURS
DRAIN, RINSE, AND DRAIN WELL
MEANWHILE, COMBINE REMAINING INGREDIENTS (EXCEPT CLAMS) IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 4-24 HOURS
SEASON WITH ADDITIONAL TABASCO SAUCE, SALT, AND WHITE PEPPER TO TASTE
SEPARATE CLAMS, DISCARDING SHALLOW SHELL
ARRANGE ONTO A BED OF ROCK SALT IN A SHALLOW BAKING PAN PLACE 1-1/2 TABLESPOONS FILLING MIXTURE ONTO EACH CLAM
BROIL UNTIL LIGHTLY TOASTED AND GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 160
Percent Total Calories From: Fat 61%, Protein 26%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 81mg, Sodium 414mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 1413 units, Vitamin C 17 units, Calcium 0 units, Iron 17 units


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Broiled Garlic Mussels

50 servings

4 cups unsalted butter, room temperature
2 tablespoons Dijon mustard
1 cup finely minced shallot
1/3 cup minced scallion greens
2 tablespoons finely minced garlic
1 cup finely ground blanched almonds
1 cup minced parsley
3 cups fresh sourdough breadcrumbs
3/4 cup dry white wine
1/3 cup dry sherry
1/2 teaspoon tabasco sauce, to taste
1 teaspoon dried dill
1/4 teaspoon kosher salt, to taste
1/4 teaspoon white pepper, to taste
400 each scrubbed, debearded mussels

COMBINE ALL INGREDIENTS (EXCEPT MUSSELS) IN A FOOD PROCESSOR PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 4-24 HOURS
SEASON TO TASTE WITH ADDITIONAL TABASCO SAUCE, SALT, AND WHITE PEPPER
SEPARATE MUSSELS, DISCARDING SHALLOW SHELL
ARRANGE ONTO A BED OF ROCK SALT IN A SHALLOW BAKING PAN PLACE 1 TABLESPOONS FILLING MIXTURE ONTO EACH MUSSEL
BROIL UNTIL LIGHTLY TOASTED AND GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 151
Percent Total Calories From: Fat 82%, Protein 6%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 42mg, Sodium 88mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 1064 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Broiled Garlic Oysters

50 servings

4 cups unsalted butter, room temperature
2 tablespoons Dijon mustard
1 cup finely minced shallot
1/3 cup minced scallion greens
2 tablespoons finely minced garlic
1 cup finely ground blanched almonds
1 cup minced parsley
3 cups fresh sourdough breadcrumbs
3/4 cup dry white wine
1/3 cup dry sherry
1/2 teaspoon tabasco sauce, to taste
1 teaspoon dried dill
1/4 teaspoon kosher salt, to taste
1/4 teaspoon white pepper, to taste
300 each scrubbed small oyster

COMBINE ALL INGREDIENTS (EXCEPT OYSTERS) IN A FOOD PROCESSOR PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 4-24 HOURS
SEASON TO TASTE WITH ADDITIONAL TABASCO SAUCE, SALT, AND WHITE PEPPER
SEPARATE OYSTERS, DISCARDING SHALLOW SHELL
ARRANGE ONTO A BED OF ROCK SALT IN A SHALLOW BAKING PAN PLACE 1-1/2 TABLESPOONS FILLING MIXTURE ONTO EACH OYSTER BROIL UNTIL LIGHTLY TOASTED AND GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 412 - Calories from Fat 211
Percent Total Calories From: Fat 51%, Protein 29%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 11g, Cholesterol 190mg, Sodium 384mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 1861 units, Vitamin C 25 units, Calcium 0 units, Iron 16 units


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Buttermilk Fried Fish

4 servings

2 pounds skinless, boneless firm white fish fillets
1 cup buttermilk
1 cup Krusteaz or Bisquik buttermilk baking mix
2 teaspoons salt
1 teaspoon white pepper
oil, for frying
1 each lemon, quartered

PLACE FISH INTO A GLASS BAKING DISH
MOISTEN WITH BUTTERMILK, TURNING TO COAT
COVER AND CHILL FOR 30-60 MINUTES
COMBINE BAKING MIX, SALT, AND WHITE PEPPER-MIX WELL
REMOVE FISH FROM BUTTERMILK, ALLOWING ALL EXCESS TO DRIP OFF ROLL IN BAKING MIX TO COAT WELL, SHAKING OFF EXCESS
PLACE ONTO WAXED PAPER AND CHILL FOR 30 MINUTES
HEAT OIL TO 360-370 DEGREES
CAREFULLY LOWER FISH INTO HOT OIL AND FRY UNTIL GOLDEN ON ALL SIDES
DRAIN BRIEFLY ON A RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, GARNISHED WITH QUARTERED LEMON

Nutrition Facts
Amount Per Serving: Calories 365 - Calories from Fat 83
Percent Total Calories From: Fat 23%, Protein 49%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 100mg, Sodium 1752mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 115 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


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Cajun Bbq Trout

50 servings

1 cup olive oil
1 cup seeded, minced green bell pepper
8 cups finely minced onions
24 ounces beer
6 cups catsup
2 cups strained fresh lemon juice
6 cups chili sauce
2 cups Worcestershire sauce
2 tablespoons horseradish
1 tablespoon tabasco sauce, or more to taste
2 cups brown sugar
1 tablespoon salt
50 each 6oz, skinless trout fillets

HEAT OIL IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME
ADD BELL PEPPERS AND ONIONS
HEAT AND STIR FOR 6-8 MINUTES
ADD BEER, CATSUP, LEMON JUICE, CHILI SAUCE, WORCESTERSHIRE SAUCE, HORSERADISH, TABASCO, BROWN SUGAR, AND SALT
HEAT AND STIR FOR 5 MINUTES
PLACE TROUT FILLETS IN BUTTERED ROASTING PANS
MOISTEN WITH SAUCE MIXTURE
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL FLESH FLAKES EASILY WITH A FORK
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 232 - Calories from Fat 89
Percent Total Calories From: Fat 38%, Protein 30%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 46mg, Sodium 555mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 3172 units, Vitamin C 21 units, Calcium 0 units, Iron 2 units


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Cajun Boiled Crawfish

4 servings

4 quarts water
3/4 cup salt
2 each lemons, sliced
3 cups minced celery
1/4 cup Worcestershire sauce
1/4 cup minced garlic
2 cups minced onions
1 package crab boil seasoning
2 to 1 tablespoon tabasco sauce
6 pounds live crawfish

COMBINE WATER, SALT, LEMONS, CELERY, WORCESTERSHIRE, GARLIC, ONIONS, SHRIMP BOIL, AND TABASCO SAUCE IN A STOCKPOT, OVER A HIGH FLAME
HEAT TO A BOIL AND SIMMER FOR 15-20 MINUTES
ADD CRAWFISH, RETURN TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 7-8 MINUTES
REMOVE FROM HEAT, DRAIN WELL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 683 - Calories from Fat 72
Percent Total Calories From: Fat 11%, Protein 77%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 947mg, Sodium 21746mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 131g, Vitamin A 538 units, Vitamin C 53 units, Calcium 0 units, Iron 18 units


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Cajun Crab Pate

12 servings

1 pound cream cheese, room temperature
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/2 teaspoon picked, flaked crabmeat
1/4 cup seeded, finely minced red bell pepper
chili pepper, as garnish

COMBINE CREAM CHEESE, SOUR CREAM, SALT, PAPRIKA, CAYENNE, GARLIC, AND THYME IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
FOLD IN CRAB AND BELL PEPPERS
LINE A PATE MOLD WITH PLASTIC WRAP
SPOON CRAB MIXTURE INTO MOLD, PACK TIGHTLY
COVER AND CHILL FOR 4-48 HOURS
UNMOLD ONTO A SERVING PLATTER
GARNISH WITH CHILES SERVE
SLIGHTLY CHILLED, WITH CRACKERS AND BREADS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 143 - Calories from Fat 124
Percent Total Calories From: Fat 87%, Protein 9%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 9g, Cholesterol 43mg, Sodium 213mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 1149 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


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Cajun Shrimp

25 servings

1/2 cup creole mustard
1/4 cup sweet paprika
1 teaspoon cayenne
1/2 teaspoon salt
1/4 cup strained fresh lemon juice
1/4 cup vinegar
1 cup peanut oil
1 cup olive oil
1 cup minced celery
1 cup minced scallions
1 cup minced sweet red onion
1 cup minced parsley
1 teaspoon ground tarragon
4 pounds shelled and deveined, 26-30/# tiger prawns
8 quarts water

COMBINE MUSTARD, PAPRIKA, CAYENNE, SALT, LEMON JUICE, AND VINEGAR IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD PEANUT AND OLIVE OILS IN A THIN-STEADY STREAM
PROCESS UNTIL THICKENED
STIR IN SCALLIONS, ONIONS, CELERY, PARSLEY, AND TARRAGON, SET ASIDE
HEAT WATER TO A BOIL IN A STOCKPOT, OVER A HIGH FLAME
ADD SHRIMP, RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 3 MINUTES
DRAIN WELL
ADD DRAINED SHRIMP TO THICKENED SAUCE MIXTURE-MIX WELL COVER AND CHILL FOR 4-48 HOURS
SKEWER SHRIMP WITH FRILLED TOOTHPICKS
SERVE CHILLED OR AT ROOM TEMPERATURE, IN PREPARED SAUC

Nutrition Facts
Amount Per Serving: Calories 248 - Calories from Fat 172
Percent Total Calories From: Fat 69%, Protein 25%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 3g, Cholesterol 111mg, Sodium 231mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 1039 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units


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Cajun Shrimp Boil Seasoning

1 servings

4 each bay leaves
20 each whole black peppercorns
1 teaspoon mustard seed
1/2 teaspoon basil
12 each whole cloves
1/8 teaspoon cumin seed
1 teaspoon red pepper flakes
1/8 teaspoon celery seed
1/8 teaspoon fennel seed
1/8 teaspoon caraway seeds
1/4 teaspoon marjoram
1/4 teaspoon thyme

COMBINE INGREDIENTS, TIE IN A CHEESECLOTH SACHET
PLACE INTO 4-8 QUARTS BOILING WATER AND SIMMER FOR 30 MINUTES ADD SEAFOOD AND SIMMER JUST UNTIL COOKED, DRAIN
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 185 - Calories from Fat 47
Percent Total Calories From: Fat 25%, Protein 11%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 48mg, Total Carbohydrate 30g, Dietary Fiber 7g, Sugars 0g, Protein 5g, Vitamin A 1986 units, Vitamin C 14 units, Calcium 0 units, Iron 12 units


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Calif-Swiss Crab Toast

20 servings

1/8 pound picked flaked crabmeat
1 cup finely grated Swiss cheese
1/2 cup sour cream
2 tablespoons minced scallions
1 tablespoon strained fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
8 ounces sliced water chestnuts
1 loaf sourdough baguette

COMBINE CRAB, SWISS, SOUR CREAM, SCALLIONS, LEMON JUICE, WORCESTERSHIRE, AND SALT-MIX WELL
RESERVE 30 WATER CHESTNUT SLICES AS GARNISH AND MINCE THE REMAINDER
COMBINE MINCED WATER CHESTNUTS AND THE CRAB MIXTURE
CUT EACH SOURDOUGH BAGUETTE INTO 30 SLICES
SPREAD EACH SLICE WITH 2 TEASPOONS CRAB MIXTURE
TOP WITH A WATER CHESTNUT SLICE
TOAST @ 400 DEGREES FOR 10-15 MINUTES, UNTIL CHEESE IS MELTED AND SLIGHTLY BROWNED
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 50 - Calories from Fat 28
Percent Total Calories From: Fat 56%, Protein 20%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 12mg, Sodium 79mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 87 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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California Cioppino

12 servings

1/2 cup olive oil
3 cups sliced sweet onions
1 pound bias-sliced leek
3 tablespoons minced garlic
4 each bay leaves
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon white pepper
1 teaspoon saffron threads
6 cups tomato concasse
4 cups tomato sauce
4 cups white wine
1 teaspoon salt, or more to taste
1 teaspoon tabasco sauce, or more to taste
72 each mussels, clams, or both
3 pounds cleaned 21-25/# tiger prawns
4 pounds cleaned, cracked Dungeness crab

HEAT OIL IN A STOCKPOT, OVER A MEDIUM FLAME
ADD ONIONS, LEEKS, GARLIC, BAY LEAVES, OREGANO, THYME, WHITE PEPPER, AND SAFFRON
HEAT AND STIR UNTIL ONIONS AND LEEKS ARE SOFTENED
ADD TOMATOES, TOMATO SAUCE, AND WINE
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 45-60 MINUTES
SEASON TO TASTE WITH SALT AND TABASCO SAUCE
ADD MUSSELS OR CLAMS (OR BOTH), AND SHRIMP
BRING TO A BOIL, COVER, AND SIMMER FOR 10 MINUTES
ADD CRAB, COVER, AND SIMMER FOR 5-10 MINUTES (UNTIL CLAMS AND MUSSELS OPEN)
DISCARD ANY CLAMS OR MUSSELS THAT DO NOT OPEN
LADLE INTO INDIVIDUAL SERVING BOWLS
SERVE HOT, WITH SOURDOUGH BREA

Nutrition Facts
Amount Per Serving: Calories 482 - Calories from Fat 120
Percent Total Calories From: Fat 25%, Protein 44%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 264mg, Sodium 1334mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 0g, Protein 54g, Vitamin A 1778 units, Vitamin C 51 units, Calcium 0 units, Iron 6 units


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California Clam Chowder

50 servings

3/4 cup olive oil
2 cups minced onions
4 cups minced celery
3/4 cup flour
12 cups clam juice
3 cups seeded, minced red bell peppers
3 cups very finely diced carrots
3 pounds minced clams, with juice
3 cups tomato concasse
1 teaspoon red pepper flakes
3 pounds peeled, very finely diced potatoes
1 teaspoon thyme
1 teaspoon oregano
6 cups half and half, or milk
1/2 teaspoon salt, to taste

HEAT OLIVE OIL IN A STOCKPOT, OVER A MEDIUM FLAME
ADD ONIONS AND HALF OF THE CELERY
HEAT AND STIR FOR 5-6 MINUTES
WHISK IN FLOUR, HEAT AND STIR FOR 5 MINUTES, UNTIL BLONDE
STIR IN CLAM JUICE, HEAT AND STIR UNTIL THICKENED
ADD REMAINING CELERY, BELL PEPPERS, CARROTS, CLAMS IN JUICE, TOMATOES, AND RED PEPPER FLAKES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
ADD POTATOES, THYME, AND OREGANO, AND SIMMER FOR ANOTHER 30 MINUTES
REMOVE FROM HEAT AND STIR IN HALF & HALF OR MILK
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HOT, ACCOMPANIED BY SOURDOUGH FRENCH BREA

Nutrition Facts
Amount Per Serving: Calories 164 - Calories from Fat 66
Percent Total Calories From: Fat 40%, Protein 27%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 43mg, Sodium 1071mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 2729 units, Vitamin C 31 units, Calcium 0 units, Iron 10 units


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California Scallop Grill

4 servings

1/2 pound sliced bacon
1 pound bay scallops
12 each bamboo skewers, soaked in water for 30+ minutes
2 tablespoons olive oil
1 tablespoon finely minced garlic
1/4 cup finely minced scallions
2 tablespoons unsalted butter

CUT BACON INTO PIECES JUST LARGE ENOUGH TO WRAP AROUND SCALLOPS AND OVERLAP SLIGHTLY
WRAP SCALLOPS IN BACON AND THREAD ONTO BAMBOO SKEWERS GRILL UNTIL LIGHTLY BROWNED ON ALL SIDES AND BACON IS COOKED MOVE TO SIDE OF GRILL TO KEEP WARM
HEAT OIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD GARLIC AND SCALLIONS, HEAT AND STIR FOR 60 SECONDS
STIR IN BUTTER, UNTIL MELTED, AND REMOVE FROM HEAT
ARRANGE SCALLOP SKEWERS ONTO A SERVING PLATTER
DRIZZLE WITH SAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 531 - Calories from Fat 415
Percent Total Calories From: Fat 78%, Protein 18%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 17g, Cholesterol 91mg, Sodium 600mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 298 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


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Calimari Frita

6 servings

2 cups sourdough breadcrumbs
1/2 teaspoon poultry seasoning
3 pounds squid, cleaned, peeled, and cut into rings
3 each eggs, beaten
1 teaspoon salt
1/2 teaspoon white pepper
for frying olive oil

COMBINE BREADCRUMBS AND POULTRY SEASONING
DIP RINGS INTO BEATEN EGG
COAT EVENLY WITH BREADCRUMBS
SEASON WITH SALT AND PEPPER
PLACE ONTO A BAKING SHEET AND CHILL FOR 30 MINUTES MEANWHILE, HEAT OIL TO 350 DEGREES
ADD SQUID IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 83
Percent Total Calories From: Fat 24%, Protein 49%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 636mg, Sodium 710mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 236 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


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Chile Clam Chowder

6 servings

1 tablespoon olive oil
1 cup minced onion
1 tablespoon minced garlic
1 teaspoon flour
28 ounces tomato puree
20 ounces minced clams, or chopped clams
2 teaspoons sugar
1 tablespoon
1/2 teaspoon ground thyme
2 cups peeled, small dice potatoes
1/2 cup peeled, seeded, small dice green bell pepper

HEAT OIL IN A LARGE SAUCEPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED
ADD GARLIC AND FLOUR, HEAT AND STIR UNTIL SMOOTH AND BUBBLY GRADUALLY STIR IN TOMATO PUREE
DRAIN CLAMS, STRAINING AND RESERVING LIQUID
ADD RESERVED LIQUID TO THE SAUCEPOT
ADD SUGAR, CHILE POWDER, THYME, POTATOES, AND BELL PEPPERS BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15-20 MINUTES, UNTIL POTATOES ARE TENDER
ADD CLAMS AND HEAT THOROUGHLY
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 300 - Calories from Fat 41
Percent Total Calories From: Fat 14%, Protein 38%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 63mg, Sodium 148mg, Total Carbohydrate 36g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 2750 units, Vitamin C 86 units, Calcium 0 units, Iron 29 units


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Chile Sauteed Tiger Prawns

4 servings

1 pound jumbo tiger prawns, shelled and deveined
pound peanut oil, for deep frying
2 each egg whites
2 tablespoons dry sherry
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups stemmed, seeded, large dice green bell peppers
1/2 teaspoon Szechuan chile paste
1 cup thinly sliced leeks, white part only
1/4 teaspoon very finely sliced ginger
1 tablespoon very finely minced garlic
2 tablespoons soy sauce
2 tablespoons vinegar
2 teaspoons kosher salt

HALVE PRAWNS CROSSWISE AND CUT A COUPLE OF SHALLOW SLITS INTO EACH SIDE
HEAT OIL IN A WOK OR DEEP SKILLET TO 360-370 DEGREES, OVER A MODERATE FLAME
WHISK EGG WHITES TO SOFT PEAKS
COMBINE SHERRY, CORNSTARCH, AND SALT-MIX WELL
FOLD INTO EGG WHITES TO BARELY MIX WELL
DIP SHRIMP INTO EGG MIXTURE
ADD TO HOT OIL AND FRY FOR ABOUT 2 MINUTES, UNTIL GOLDEN
REMOVE TO DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS
PLACE ONTO A PAPER-LINED BAKING PAN AND KEEP WARM IN A SLOW OVEN
HEAT ABOUT 2-3 TABLESPOONS PEANUT OIL IN A WOK, OVER A VERY HIGH FLAME
ADD BELL PEPPERS, LEEKS, GINGER, AND GARLIC
STIR-FRY FOR 1-2 MINUTES
ADD CHILE PASTE AND STIR FRY ANOTHER MINUTE
ADD THE SOY SAUCE, SALT, AND VINEGAR
STIR-FRY FOR 30 SECONDS
REMOVE FROM HEAT
RETURN SHRIMP TO PAN-STIR TO MIX WELL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1204 - Calories from Fat 1042
Percent Total Calories From: Fat 87%, Protein 9%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 116g, Saturated Fat 20g, Cholesterol 173mg, Sodium 2046mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 467 units, Vitamin C 40 units, Calcium 0 units, Iron 4 units


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Chile Shrimp

4 servings

1 ounce tamarind pulp
1 cup water
1/2 teaspoon kosher salt
1 pound cleaned, 26-30/# tiger prawn
1 cup finely minced onion
3 tablespoons finely minced garlic
1 teaspoon crushed red chiles
2 tablespoons peanut oil
1/8 teaspoon curry powder
1/2 cup undiluted coconut milk

STEEP TAMARIND PULP IN 1 CUP WATER FOR 20 MINUTES
BREAK APART PULP AND RETURN TO WATER
STRAIN THROUGH A CHINOIS OR SIEVE, DISCARDING SOLIDS
RESERVE 1 TABLESPOON TAMARIND WATER
STORE REMAINDER FOR ANOTHER USE
SPRINKLE KOSHER SALT OVER SHRIMP-TOSS TO MIX WELL
COMBINE ONIONS, GARLIC, AND RED PEPPER FLAKES IN A BOWL
MASH TO A PASTE WITH THE BACK OF A LARGE SPOON
HEAT OIL IN A WOK, OVER A MODERATE FLAME
ADD CHILE PASTE AND CURRY POWDER
SAUTE UNTIL FRAGRANT
RAISE FLAME TO HIGH
ADD SHRIMP AND STIR-FRY FOR 6-8 MINUTES, UNTIL DEEPLY COLORED STIR IN COCONUT MILK AND RESERVED TAMARIND WATER
HEAT AND STIR FOR ANOTHER 3 MINUTES
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 297 - Calories from Fat 138
Percent Total Calories From: Fat 46%, Protein 34%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 173mg, Sodium 473mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 529 units, Vitamin C 10 units, Calcium 0 units, Iron 4 units


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Chile Steamed Shrimp

4 servings

1 each bay leaf
1 teaspoon juniper berry
4 cloves quartered garlic
1 tablespoon very finely minced serrano chile
1 teaspoon salt
1 teaspoon black pepper
1/2 cup white wine
1/2 cup water
1 pound cleaned, 21-25/# tiger prawn
1/2 cup melted unsalted butter

COMBINE BAY, JUNIPER, GARLIC, CHILES, SALT, PEPPER, WINE, AND WATER IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES
ADD SHRIMP, COVER, AND SIMMER FOR 5 MINUTES
REMOVE SHRIMP TO A SERVING PLATTER, WITH A SLOTTED SPOON RESERVE LIQUID FOR ANOTHER USE
SERVE SHRIMP IN THE SHELL, ACCOMPANIED BY MELTED BUTTER OR SHELL AND DEVEIN SHRIMP AND SERVE WITH MELTED BUTTE

Nutrition Facts
Amount Per Serving: Calories 352 - Calories from Fat 226
Percent Total Calories From: Fat 64%, Protein 27%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 15g, Cholesterol 235mg, Sodium 761mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 1357 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units


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Chilled Mussels Dijon

50 servings

300 each mussels, well scrubbed
3 cups dry white wine
3 cups finely minced flat-leaf parsley
1 1/2 cups finely minced celery
1/4 cup very finely minced garlic
1/3 cup melted unsalted butter
1 tablespoon crushed black peppercorns
1 1/2 cups olive oil
1/3 cup dry vermouth
1/3 cup strained fresh lemon juice
3/4 cup very finely minced shallot
1 tablespoon dried tarragon
1 tablespoon dried oregano
1/2 teaspoon freshly ground white pepper
1/2 teaspoon kosher salt
6 cups mayonnaise
1/4 cup Dijon mustard
1 teaspoon cayenne, to taste

COMBINE MUSSELS, WHITE WINE, HALF THE PARSLEY, CELERY, HALF THE GARLIC, MELTED BUTTER, AND CRUSHED BLACK PEPPERCORNS IN A SAUCEPOT, OVER A MODERATE FLAME
COVER AND SIMMER FOR 5-10 MINUTES, UNTIL MUSSELS OPEN (discarding any that don't open)
REMOVE MUSSELS FROM PAN
REMOVE AND DISCARD ONE SHELL FROM EACH MUSSEL
REMOVE MUSSELS FROM REMAINING SHELLS, AND RESERVE SHELLS
COMBINE MUSSELS WITH OLIVE OIL, VERMOUTH, LEMON JUICE, REMAINING GARLIC, REMAINING PARSLEY, SHALLOTS, TARRAGON, OREGANO, WHITE PEPPER, AND SALT-MIX WELL
COVER AND CHILL FOR 1-2 HOURS
COMBINE MAYONNAISE, DIJON MUSTARD, AND CAYENNE-MIX WELL
FOLD INTO MUSSEL MIXTURE
ARRANGE MUSSEL SHELLS ONTO A SERVING PLATTER
PLACE ONE DRESSED MUSSEL ONTO EACH SHELL
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 287 - Calories from Fat 263
Percent Total Calories From: Fat 92%, Protein 2%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 6g, Cholesterol 15mg, Sodium 231mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 673 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Cioppino al Pasta

6 servings

3 quarts water
2 tablespoons strained fresh lemon juice
1/2 cup olive oil
12 each trimmed baby artichokes
1 tablespoon very finely minced garlic
1/4 cup slivered wax pepper
1 cup peeled, seeded, and slivered red bell pepper
2 cups tomato concasse
12 each scrubbed hard shell clams
12 each scrubbed, debearded mussels
1/2 pound uncooked spaghetti
1 pound bay scallops
1/2 pound bay shrimp

COMBINE WATER, LEMON JUICE, AND 1 TABLESPOON OLIVE OIL IN A STOCKPOT, OVER A HIGH FLAME
HEAT TO A BOIL, ADD ARTICHOKES
RETURN TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES DRAIN AND SET ASIDE
FILL STOCKPOT WITH LIGHTLY SALTED WATER
HEAT TO A BOIL, OVER A HIGH FLAME
MEANWHILE, HEAT REMAINING OLIVE OIL IN A SKILLET, OVER A MODERATE FLAME
ADD GARLIC, WAX PEPPERS, AND BELL PEPPERS
HEAT AND STIR FOR 5 MINUTES
ADD TOMATOES AND THEIR JUICES, HEAT AND STIR FOR 1 MINUTE
ADD CLAMS, MUSSELS, AND ARTICHOKES
COVER AND SIMMER FOR 8 MINUTES, OR UNTIL CLAMS AND MUSSELS BEGIN TO OPEN
ADD SCALLOPS AND SIMMER, UNCOVERED FOR 3 MINUTES
ADD SHRIMP AND SIMMER, UNCOVERED FOR 1 MINUTE
REMOVE FROM HEAT, SET ASIDE
DROP SPAGHETTI INTO BOILING STOCKPOT
COOK AT A ROLLING BOIL FOR 4-8 MINUTES, UNTIL AL DENTE
DRAIN WELL IN A COLLANDER, REMOVE TO A SERVING PLATTER
POUR SEAFOOD MIXTURE OVER THE SPAGHETTI
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 515 - Calories from Fat 186
Percent Total Calories From: Fat 36%, Protein 27%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 97mg, Sodium 309mg, Total Carbohydrate 48g, Dietary Fiber 2g, Sugars 0g, Protein 35g, Vitamin A 1765 units, Vitamin C 74 units, Calcium 0 units, Iron 10 units


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Citrus Scallop Puffs

16 servings

3/4 pound minced scallops
1 teaspoon cornstarch
1 teaspoon strained fresh lime juice
1/4 teaspoon finely minced, blanched lime zest
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons sour cream
1/4 cup unsalted butter
2/3 cup flour
1/4 teaspoon ground szechuan peppercorn, or cayenne
2 each eggs, beaten

COMBINE SCALLOPS AND CORNSTARCH
TOSS TO COAT WELL AND SHAKE OFF EXCESS
SAUTE OVER A HIGH FLAME FOR 1-2 MINUTES, JUST UNTIL COLORED SLIGHTLY
REDUCE HEAT TO LOW
ADD LIME JUICE, ZEST, PARSLEY, SALT, WHITE PEPPER, AND SOUR CREAM
HEAT AND STIR FOR 2 MINUTES
REMOVE FROM HEAT AND COOL
COMBINE BUTTER, SALT, AND 1/2 CUP WATER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING JUST TO A BOIL AND REMOVE FROM HEAT
ADD FLOUR AND SZECHUAN PEPPER
RETURN TO STOVE
HEAT AND STIR OVER A MEDIUM FLAME, UNTIL MIXTURE PULLS AWAY FROM SIDES AND FORMS A BALL
REMOVE FROM HEAT AND COOL TO ROOM TEMPERATURE
BEAT IN EGGS, ONE AT A TIME
SPOON INTO A PASTRY BAG, WITH A LARGE TIP
PIPE INTO BALLS-EQUAL TO THE NUMBER OF PORTIONS
SHAPE WITH A SPOON AS NECESSARY
BAKE @ 425 DEGREES FOR 15-25 MINUTES, UNTIL PUFFED AND GOLDEN ON TOP AND SIDES
REMOVE FROM OVEN AND STAB EACH WITH THE POINT OF A KNIFE TO ALLOW STEAM TO ESCAPE
BAKE @ 425 DEGREES FOR 4-6 MINUTES, UNTIL DRY
REMOVE FROM OVEN, COOL ON A WIRE RACK
WARM FILLING OVER A LOW FLAME
SLICE TOP FROM EACH PUFF
FILL WITH HEATED SCALLOP MIXTURE
REPLACE TOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 79 - Calories from Fat 39
Percent Total Calories From: Fat 49%, Protein 26%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 42mg, Sodium 118mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 208 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Coconut Fried Shrimp

4 servings

1 pound cleaned, 21-25/# tiger prawn
1/2 cup flour
3/4 teaspoon salt
1/4 teaspoon minced ginger
1/4 teaspoon white pepper
3 each egg whites, beaten until foamy
1 cup shredded coconut
peanut oil, for frying
1/2 cup crushed pineapple, in syrup
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
3/4 teaspoon soy sauce
1 teaspoon cornstarch
1/4 cup plum jam

COMBINE FLOUR, SALT, GINGER, AND WHITE PEPPER
COAT SHRIMP WITH FLOUR MIXTURE AND PAT WITH YOUR HANDS TO REMOVE EXCESS
DIP INTO BEATEN EGG WHITES, ALLOWING EXCESS TO DRIP OFF COVER EVENLY WITH COCONUT, PAT TO SET COATING
HEAT OIL TO 340 DEGREES
ADD SHRIMP, A FEW AT A TIME, AND FRY TO A GOLDEN BROWN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
DISSOLVE CORNSTARCH IN WATER
COMBINE CORNSTARCH MIXTURE, PINEAPPLE, SUGAR, VINEGAR, AND SOY SAUCE
HEAT AND STIR, OVER A LOW FLAME, UNTIL THICKENED
REMOVE FROM HEAT, COOL
STIR IN PLUM JAM-MIX WELL
ARRANGE SHRIMP ONTO A SERVING PLATTER
SERVE HOT, WITH SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 463 - Calories from Fat 124
Percent Total Calories From: Fat 27%, Protein 24%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 173mg, Sodium 778mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 218 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Cold Poached Maine Lobster

4 servings

3 quarts water
2 cups minced sweet onions
2/3 cup minced carrot
3/4 cup minced celery
4 cups dry white wine
10 whole peppercorns
3 whole bay leaves
1 teaspoon minced fresh thyme
2 whole live maine lobsters

COMBINE WATER ONIONS, CARROTS, CELERY, WINE, PEPPERCORNS, BAY LEAVES, AND THYME IN A LARGE STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
ADD LOBSTERS, HEAD FIRST, AND POACH GENTLY FOR FOR 7-8 MINUTES, UNTIL LOBSTERS TURN BRIGHT RED
REMOVE FROM POT AND ALLOW TO COOL
SPLIT LENGTHWISE, REMOVE ENTRAILS, AND CRACK CLAWS
ARRANGE A HALF LOBSTER ONTO EACH PLATE
MOISTEN WITH SAUCE AS DESIRED
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 355 - Calories from Fat 16
Percent Total Calories From: Fat 4%, Protein 34%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 143mg, Sodium 486mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 5395 units, Vitamin C 10 units, Calcium 0 units, Iron 3 units


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Cold Poached Salmon

16 servings

1 whole cleaned, 4-5# salmon
3 quarts water
1/4 cup strained fresh lemon juice
3 tablespoons salt
1 cup sour cream
2 tablespoons horseradish
1/2 teaspoon sugar
1/2 teaspoon salt
as garnish, minced parsley
as garnish, sliced lemon

WRAP SALMON IN CHEESECLOTH AND TIE ENDS SECURELY
COMBINE WATER, LEMON JUICE, AND 3 TABLESPOONS SALT IN A POACHER, OVER A MODERATE FLAME
BRING JUST TO A BOIL
PLACE SALMON ONTO A RACK AND LOWER INTO THE WATER
RETURN JUST TO A BOIL AND REDUCE HEAT TO A SHIMMER
COVER AND POACH FOR 12-15 MINUTES
CAREFULLY LIFT RACK FROM THE POACHER AND PLACE INTO A HOTEL PAN
REFRIGERATE UNTIL THOROUGHLY CHILLED
MEANWHILE, COMBINE SOUR CREAM, HORSERADISH, SUGAR, AND SALT-MIX WELL
COVER AND CHILL FOR 1-4 HOURS
CAREFULLY REMOVE CHEESECLOTH FROM FISH
PLACE ONTO A SERVING PLATTER
CAREFULLY SCRAPE OFF SKIN WITH A PARING KNIFE
GARNISH WITH MINCED PARSLEY AND LEMON WEDGES
SERVE CHILLED, WITH SOUR CREAM SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 36 - Calories from Fat 28
Percent Total Calories From: Fat 78%, Protein 6%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 1397mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 84 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Crab and Avocado Cocktail

6 servings

1 cup picked, flaked crabmeat
2 each peeled, seeded, diced avocados
2 each seeded, minced jalapeno chiles
1/4 cup tomato concasse
1/4 cup lime juice
2 teaspoons olive oil
2 tablespoons minced onions
2 tablespoons minced cilantro
1 teaspoon minced garlic
3/4 teaspoon salt
1 dash pepper
1 cup shredded lettuce
1 each lime, cut into 6 wedges

ARRANGE LETTUCE AND LIME WEDGES ONTO INDIVIDUAL SERVING PLATES, SET ASIDE
COMBINE REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 60 MINUTES
DIVIDE AMONG THE SERVING DISHES
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 133
Percent Total Calories From: Fat 65%, Protein 14%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 51mg, Sodium 789mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 893 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units


This page last updated on 28 May 2001.
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Recipes Exported by CookWorks: Show 'n Send HTML created by CookWorks: Show 'n Send ® on 10 August 1998.