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Recipes

RcpCardLobster Crepes
RcpCardLobster Mousse
RcpCardLobster Newburg
RcpCardLobster Quiche Filling
RcpCardLobster Sausage Appetizers
RcpCardLobster Souffle
RcpCardLobster Thermador
RcpCardManhattan Clam Chowder I
RcpCardMarinated Shrimp Satay
RcpCardMaryland Style Crab Cakes
RcpCardMediterranean Stuffed Squid
RcpCardMini Crab Cakes
RcpCardMississippi Jambalaya
RcpCardMixed Seafood Crepe Filling
RcpCardMussel-Cream Soup
RcpCardMussels Kennedy
RcpCardMustard Sauce for Seafood
RcpCardMustard Shrimp
RcpCardNew England Clam Chowder
RcpCardNew England Fish and Chips
RcpCardOpera Shrimp
RcpCardOriental Fried Oysters
RcpCardOyster Sausage
RcpCardOyster Stew I
RcpCardOyster Stew II
RcpCardOysters Florentine
RcpCardOysters in Ginger Butter
RcpCardOysters Rockefeller
RcpCardPacific Crab Cake Appetizers
RcpCardPacific Crab Cakes
RcpCardPacific Gumbo
RcpCardPeasant's Paella
RcpCardPesce con Salsa Verde
RcpCardPickled Shrimp
RcpCardPiquant Shrimp Mold
RcpCardPoached Fish
RcpCardPotato-Crab Balls
RcpCardPotted Shrimp
RcpCardQuick Crab Puffs
RcpCardQuick Teriyaki Tiger Prawns
RcpCardRoasted Oysters
RcpCardRosemary Baked Scallops
RcpCardSalmon Carpaccio
RcpCardSalmon in Filo
RcpCardSalmon Pinwheels
RcpCardSalmon Stroganov
RcpCardSalmon Strudel
RcpCardSalmon with Sesame Vegetables
RcpCardSalmon-Cheddar Log
RcpCardSaltimbocca alla Romana
RcpCardSan Francisco Cioppino
RcpCardSausage and Clams on Pasta
RcpCardSauteed Abalone
RcpCardSavory Mussels
RcpCardScallops au Gratin

Any Comments?  E-mail me.

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Lobster Crepes

8 servings

1/2 cup finely minced mushroom
1/2 cup minced scallions
3 tablespoons butter
3 cups small dice, cooked lobster meat
9 ounces cut up, room temperature cream cheese
1/3 cup half and half
3 tablespoons minced parsley
2 tablespoons white wine
1 cup grated Swiss cheese
2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3 cups milk
3 each eggs, beaten
2 tablespoons melted butter

HEAT 3 TABLESPOONS BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME ADD MUSHROOMS AND HALF OF THE MINCED SCALLIONS
SAUTE FOR 5 MINUTES
ADD LOBSTER, CREAM CHEESE, HALF & HALF, AND PARSLEY
HEAT AND STIR FOR 5 MINUTES, UNTIL CHEESE MELTS
STIR IN WINE, REMOVE FROM HEAT, AND SET ASIDE
COMBINE FLOUR, SALT, AND BAKING POWDER IN A MIXER BOWL
STIR IN MILK, EGGS, AND MELTED BUTTER
BEAT UNTIL SMOOTH
HEAT A GREASED OR NON-STICK PAN OVER A MEDIUM FLAME
ADD 1/4 CUP BATTER TO SKILLET AND TILT TO COAT EVENLY
BROWN LIGHTLY ON BOTH SIDES, REMOVE FROM PAN, AND SET ASIDE REPEAT WITH REMAINING BATTER
PLACE 1/4 CUP LOBSTER MIXTURE ONTO EACH CREPE
ROLLUP AND PLACE, SEAM-SIDE DOWN, ONTO A BAKING SHEET SPRINKLE WITH GRATED CHEESE
COVER PAN WITH FOIL
BAKE @ 350 DEGREES FOR 20 MINUTES
GARNISH WITH REMAINING MINCED SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 492 - Calories from Fat 262
Percent Total Calories From: Fat 53%, Protein 21%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 17g, Cholesterol 213mg, Sodium 679mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 1296 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Lobster Mousse

12 servings

2 tablespoons unflavored gelatin
1/2 cup cold water
1 cup mayonnaise
1/3 cup strained fresh lemon juice
1 cup minced celery
1/2 cup minced onion
3 cups cooked lobster meat
2/3 cup cream, whipped until fairly stiff
1/4 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste

SOFTEN GELATIN IN WATER FOR 5 MINUTES
PLACE OVER A LOW FLAME
HEAT AND STIR UNTIL DISSOLVED
REMOVE FROM HEAT AND COOL SLIGHTLY
COMBINE GELATIN MIXTURE AND MAYONNAISE IN A LARGE BOWL
STIR IN LEMON JUICE-MIX WELL AND SET ASIDE
COMBINE CELERY, ONIONS, AND LOBSTER IN A FOOD PROCESSOR PULSE TO MIX VERY WELL
STIR INTO MAYONNASIE MIXTURE-MIX WELL
FOLD IN WHIPPED CREAM
SEASON TO TASTE WITH SALT AND PEPPER
POUR INTO A PLASTIC-LINED GELATIN MOLD
CHILL UNTIL FIRM
UNMOLD ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 211 - Calories from Fat 166
Percent Total Calories From: Fat 78%, Protein 17%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 52mg, Sodium 276mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 231 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Lobster Newburg

6 servings

1/4 cup unsalted butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon cayenne
2 cups half and half
2 each egg yolks, beaten
2 teaspoons white wine
3 cups chopped, cooked lobster meat
6 each pre-baked puff pastry shells

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD FLOUR, SALT, PAPRIKA, PEPPER, AND CAYENNE
HEAT AND STIR FOR 1-2 MINUTES
GRADUALLY WHISK IN HALF & HALF
REDUCE FLAME TO LOW, HEAT, AND STIR UNTIL THICKENED
COMBINE 2 TABLESPOONS CREAM MIXTURE WITH THE EGG YOLKS-MIX WELL
STIR THE YOLK MIXTURE INTO THE HEATED SAUCE
ADD LOBSTER AND STIR FOR 1 MINUTE, UNTIL HEATED THROUGH REMOVE FROM HEAT AND GRADUALLY STIR IN WINE
SPOON INTO BAKED PASTRY SHELLS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 477 - Calories from Fat 309
Percent Total Calories From: Fat 65%, Protein 17%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 18g, Cholesterol 185mg, Sodium 815mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 867 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Lobster Quiche Filling

8 servings

3 each eggs, beaten
1 cup half and half
1 tablespoon flour
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/8 teaspoon tabasco sauce
1 cup picked, flaked lobster meat
1/2 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
1 tablespoon minced parsley

COMBINE EGGS, HALF & HALF, FLOUR, WORCESTERSHIRE, MUSTARD, TABASCO SAUCE, AND SALT-MIX WELL
PLACE LOBSTER IN A PREPARED CRUST
TOP WITH EGG MIXTURE
COVER WITH GRATED CHEESES
BAKE @ 325 DEGREES FOR 45-50 MINUTES, UNTIL ALMOST SET
COVER CRUST WITH FOIL AS NEEDED TO KEEP FROM BURNING REMOVE FROM HEAT
ALLOW TO STAND FOR 10-15 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 109
Percent Total Calories From: Fat 63%, Protein 30%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 130mg, Sodium 160mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 532 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Lobster Sausage Appetizers

8 servings

1 1/2 pounds firm white fish fillets
1/2 teaspoon freshly ground mustard seed
1/2 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon strained fresh lemon juice
1/2 teaspoon freshly ground white pepper
1/2 pound lobster meat, coarsely minced

ARRANGE PARCHMENT PAPER ONTO A WORKSURFACE
SPREAD BUTTER ONTO ONE SIDE OF PARCHMENT
PLACE FISH FILLETS INTO WORKBOWL OF FOOD PROCESSOR
PULSE JUST TO COARSELY CHOP
ADD MUSTARD, CORIANDER, PAPRIKA, LEMON JUICE, WHITE PEPPER AND EGG
PROCESS UNTIL WELL BLENDED
ADD LOBSTER MEAT AND PULSE A COUPLE OF TIMES TO MIX
SPOON ONTO ONE EDGE OF BUTTERED PARCHMENT
ROLLUP INTO A LOG AND SECURE ENDS WITH COTTON TWINE
PLACE INTO A HOTEL PAN AND WEIGHT DOWN WITH A PLATE
POUR HOT WATER INTO PAN TO COMPLETELY COVER SAUSAGE
PLACE INTO A 300 DEGREE OVEN AND POACH JUST UNTIL FIRM
REMOVE FROM WATER AND ALLOW TO COOL SLIGHTLY
REMOVE AND DISCARD PARCHMENT
GENTLY CUT INTO SLICES
ARRANGE ONTO A SERVING PLATTER
GARNISH WITH A SAUCE, AS DESIRED
SERVE AT WARM, SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 8
Percent Total Calories From: Fat 9%, Protein 89%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 64mg, Sodium 130mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 229 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Lobster Souffle

4 servings

3 tablespoons unsalted butter
3 tablespoons flour
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup minced, cooked lobster meat
4 each egg yolks
4 each egg whites

PREHEAT OVEN TO 375 DEGREES
MELT BUTTER IN A DOUBLE-BOILER, OVER A MODERATE FLAME
ADD FLOUR AND WHISK TO BLEND
GRADUALLY WHISK IN MILK
SEASON WITH SALT AND PEPPER
REMOVE FROM HEAT AND STIR IN LOBSTER
BEAT YOLKS UNTIL LEMON COLORED AND THICKENED
STIR INTO LOBSTER MIXTURE
BEAT WHITES TO STIFF PEAKS
FOLD HALF OF WHITES THOROUGHLY INTO LOBSTER MIXTURE
GENTLY FOLD IN REMAINING WHITES
POUR INTO A GREASED SOUFFLE DISH
BAKE @ 375 DEGREES FOR 25-30 MINUTES
SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 229 - Calories from Fat 139
Percent Total Calories From: Fat 61%, Protein 26%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 268mg, Sodium 336mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 720 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Lobster Thermador

4 servings

4 each 1-1/2# live maine lobsters
1/3 cup unsalted butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 cup half and half
3 tablespoons dry white wine
1/2 cup finely grated cheddar cheese
1 each lemon, quartered
4 sprigs parsley

HEAT 3-4 GALLONS WATER TO BOIL IN A STOCKPOT, OVER A HIGH FLAME
PLUNG LOBSTERS, HEADFIRST, INTO BOILING WATER
COVER AND SIMMER FOR 15 MINUTES
REMOVE FROM POT AND DRAIN WELL
REMOVE CLAWS AND LEGS, LEAVING BODY INTACT
REMOVE FLESH FROM CLAWS AND LEGS, SET ASIDE
CUT THIN UNDERSHELL FROM TAIL WITH SHEARS
GENTLY REMOVE FLESH FROM TAIL SHELL
CUT FLESH TO LARGE DICE AND COMBINE WITH FLESH FROM CLAWS WASH SHELLS WELL, DRAIN
HEAT BUTTER IN A SAUCEPAN
WHISK IN FLOUR, SALT, AND NUTMEG
HEAT AND STIR UNTIL BUBBLY
WHISK IN HALF & HALF AND WINE
ADD LOBSTER AND STIR TO COAT WELL
REMOVE FROM HEAT
INVERT SHELLS ONTO A BROILER PAN
FILL WITH LOBSTER MIXTURE
TOP WITH GRATED CHEDDAR
PLACE IN BROILER BRIEFLY TO MELT CHEESE AND BROWN LIGHTLY REMOVE TO A SERVING PLATTER
GARNISH WITH LEMON WEDGES AND PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 571 - Calories from Fat 269
Percent Total Calories From: Fat 47%, Protein 44%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 17g, Cholesterol 364mg, Sodium 1595mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 63g, Vitamin A 1485 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units


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Manhattan Clam Chowder I

50 servings

1/2 pound sliced bacon
3 cups finely minced carrots
2 cups finely minced celery
2 cups finely minced onions
1 cup seeded, finely minced green bell pepper
1/4 cup very finely minced garlic
1 teaspoon minced fresh thyme
6 quarts water
1 cup tomato concasse
32 ounces finely minced clams
3 pounds finely diced, peeled potatoes
1/2 teaspoon salt, to taste
1 teaspoon 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, TOMATOES, AND ANY LIQUOR RESERVED FROM THE CLAMS
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
ADD CLAMS AND POTATOES, SIMMER FOR 60 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 90 - Calories from Fat 27
Percent Total Calories From: Fat 30%, Protein 27%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 15mg, Sodium 87mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 2002 units, Vitamin C 14 units, Calcium 0 units, Iron 6 units


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Marinated Shrimp Satay

8 servings

1/2 teaspoon cumin seed
2 teaspoons coriander seeds
1 teaspoon minced fresh galangal
1 teaspoon minced moist center section of lemon grass
1 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon sugar
1/2 cup thickened cream of coconut milk
2 pounds peeled, deveined, 26-30/# tiger prawns

COMBINE INGREDIENTS (except prawns) IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
STRAIN THROUGH A CHINOIS
COMBINE SHRIMP AND MARINADE
COVER AND CHILL FOR 1-2 HOURS
REMOVE FROM MARINADE
THREAD ONTO BAMBOO SKEWERS
GRILL OVER HOT COALS FOR 1-2 MINUTES PER SIDE
SERVE HOT, WITH ASSORTED DIPPING SAUCES

Nutrition Facts
Amount Per Serving: Calories 156 - Calories from Fat 48
Percent Total Calories From: Fat 31%, Protein 60%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 173mg, Sodium 464mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 206 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Maryland Style Crab Cakes

30 servings

2 teaspoons salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon dried basil
3/4 teaspoon ground white pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon dried thyme
5 cups fresh bread crumbs, preferably French bread
1/2 cup unsalted butter
2 cups minced onions
1 cup minced green bell pepper
1 cup minced celery
1 cup minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon tabasco sauce
1 teaspoon minced fresh garlic
4 ounces bottled clam juice
1 pound lump crabmeat, picked
3 each eggs, lightly beaten
1 cup heavy cream
2 cups heavy cream
1/2 cup finely minced scallion top
1 cup vegetable oil

COMBINE THE SEASONING INGREDIENTS-MIX WELL AND SET ASIDE
HEAT TWO-THIRDS OF THE FRESH BREADCRUMBS IN A DRY SKILLET
COOK OVER A MEDIUM FLAME, FOR 5-6 MINUTES, UNTIL GOLDEN
REMOVE FROM SKILLET, SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD ONIONS, BELL PEPPERS, AND CELERY AND SAUTE UNTIL THEY BEGIN TO BROWN
ADD ONE-FOURTH OF THE PREPARED SEASONING MIXTURE, HALF OF THE MINCED PARSLEY, WORCESTERSHIRE SAUCE, TABASCO, AND GARLIC-MIX WELL
HEAT AND STIR FOR 5 MINUTES, UNTIL THE MIXTURE STICKS TO THE BOTTOM OF THE PAN
DEGLAZE WITH THE CLAM JUICE, SCRAPING THE FOND FROM THE BOTTOM OF THE PAN
REMOVE FROM HEAT, SET ASIDE
COMBINE THE TOASTED BREADCRUMBS AND REMAINING SEASONING MIX IN A BOWL-MIX WELL
ADD THE CRAB AND REMAINING MINCED PARSLEY-MIX WELL
ADD THE VEGETABLE MIXTURE, EGGS, AND CREAM-MIX GENTLY WITHOUT BREAKING UP LUMPS OF CRAB
RESERVE 1/2 CUP OF THE CRAB MIXTURE FOR THE SAUCE
COVER AND CHILL FOR 1-1/2 TO 24 HOURS
***FOR THE SAUCE***
COMBINE 1 CUP CREAM AND RESERVED 1/2 CUP CRAB MIXTURE IN A SMALL SKILLET, OVER A MODERATELY-HIGH FLAME
HEAT AND WHIP WITH A WHISK FOR 3 MINUTES
WHISK IN REMAINING 1 CUP CREAM-HEAT AND WHISK FOR 2 MINUTES
ADD SCALLIONS AND HEAT TO A BOIL, WHISKING OFTEN
REMOVE FROM HEAT, KEEP WARM IN A BAIN MARI

Nutrition Facts
Amount Per Serving: Calories 281 - Calories from Fat 195
Percent Total Calories From: Fat 70%, Protein 8%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 9g, Cholesterol 84mg, Sodium 420mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 784 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Mediterranean Stuffed Squid

4 servings

8 whole squid, about 6-7 inches long
1 tablespoon finely minced garlic
1 cup minced Italian flat-leaf parsley
1 teaspoon minced fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup fresh white breadcrumbs
1 tablespoon extra virgin olive oil
tablespoon about 1/4 cup olive oil
1/2 cup dry vermouth
2 cups tomato concasse

SEPARATE MANTLE AND TENTACLES FROM SQUID
REMOVE AND DISCARD ENTRAILS, QUILL, AND SKIN FROM MANTLE
REMOVE AND DISCARD BOTH PIECES OF BEAK FROM TENTACLES
RINSE TENTACLES WELL, DRAIN, DRY, AND SET ASIDE
GENTLY TURN MANTLES INSIDE-OUT, RINSE, AND PAT DRY
TURN RIGHT-SIDE OUT, RINSE, PAT DRY, AND SET ASIDE
COMBINE THE RESERVED TENTACLES, GARLIC, PARSLEY, OREGANO, SALT, AND PEPPER IN A FOOD PROCESSOR
PROCESS UNTIL FINELY CHOPPED AND WELL BLENDED
ADD THE BREADCRUMBS AND THE EXTRA-VIRGIN OLIVE OIL-MIX WELL
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE PLAIN TIP
PIPE FILLING MIXTURE INTO MANTLES (only about half full)
CLOSE END OF MANTLE WITH A TOOTHPICK OR SEW SHUT WITH TWINE
HEAT THE OLIVE OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD SQUID BROWN LIGHTLY ON ALL SIDES
ADD THE WINE AND TOMATOES AND SIMMER FOR 10-20 MINUTES, UNTIL REDUCED TO THICKEN SLIGHTLY, TURNING SQUID OFTEN
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 234 - Calories from Fat 75
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 6mg, Sodium 790mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1358 units, Vitamin C 39 units, Calcium 0 units, Iron 3 units


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Mini Crab Cakes

8 servings

2 each eggs, beaten
1/4 cup mayonnaise
1/4 cup flour
1/2 cup minced parsley
2 tablespoons minced parsley
1 tablespoon dry mustard
1 teaspoon Dijon mustard
1/4 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
2 pounds picked, flaked crabmeat
1/2 teaspoon Worcestershire sauce, to taste
peanut oil, for sauteeing
1 tablespoon kosher salt

WHISK EGGS INTO MAYONNAISE
STIR IN FLOUR, 1/2 CUP PARSLEY, DRY MUSTARD, DIJON MUSTARD, SALT, AND PEPPER
FOLD IN CRABMEAT
ADD WORCESTERSHIRE TO TASTE
FORM INTO LITTLE CAKES
HEAT OIL IN A LARGE SKILLET
ADD CAKES, A FEW AT A TIME, AND SAUTE FOR 2 MINUTES ON EACH SIDE, UNTIL LIGHTLY BROWNED
SPRINKLE LIGHTLY WITH KOSHER SALT
GARNISH WITH REMAINING MINCED PARSLEY
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 272 - Calories from Fat 160
Percent Total Calories From: Fat 59%, Protein 28%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 215mg, Sodium 1858mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 826 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units


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Mississippi Jambalaya

6 servings

1/2 pound finely minced bacon
1/4 cup very finely minced onion
1/4 cup seeded, finely minced green bell pepper
1 tablespoon very finely minced garlic
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/2 cup sliced pitted black olive
2 cups tomato concasse
2 cups hot cooked rice
3/4 pound bay shrimp

PLACE BACON INTO A SAUCEPOT, OVER A MEDIUM FLAME
COOK UNTIL CRISP
ADD ONIONS, BELL PEPPERS, AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES
ADD FLOUR, SALT, WORCESTERSHIRE, CAYENNE, AND PAPRIKA, STIR ADD OLIVES AND TOMATOES, HEAT AND STIR UNTIL THICKENED
ADD RICE AND SHRIMP-MIX WELL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 397 - Calories from Fat 221
Percent Total Calories From: Fat 56%, Protein 18%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 8g, Cholesterol 112mg, Sodium 672mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 642 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units


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Mixed Seafood Crepe Filling

6 servings

1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1/4 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 cup butter
1/4 cup minced onion
1/2 cup minced scallions
1 tablespoon flour
1 cup cream
1/2 pound picked, flaked crabmeat
1 pound lobster meat, or crawfish, cooked and minced
3/4 pound cleaned, 31-40# tiger prawn
1 tablespoon capers

COMBINE SALT, WHITE PEPPER, CAYENNE, BASIL, THYME, AND OREGANO, SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 3-4 MINUTES, UNTIL SOFTENED
ADD SEASONING MIXTURE, HEAT AND STIR BRIEFLY
ADD MINCED SCALLIONS AND FLOUR, HEAT AND STIR UNTIL WELL INCORPORATED
GRADUALLY STIR IN CREAM, HEAT JUST TO A BOIL
STIR IN CRABMEAT, REDUCE HEAT TO LOW
HEAT AND STIR FOR 1 MINUTE, UNTIL THICKENED
ADD SHRIMP AND LOBSTER OR CRAWFISH TAILS
HEAT AND STIR OVER A MODERATE FLAME FOR 3-4 MINUTES, UNTIL COOKED THROUGH
SPOON 4-5 TABLESPOONS FILLING ONTO EACH CREPE
FOLD TO SEAL AND PLACE 2 ONTO EACH SERVING PLATE
LADLE A SMALL AMOUNT OF SAUCE OVER EACH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 356 - Calories from Fat 200
Percent Total Calories From: Fat 56%, Protein 37%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 267mg, Sodium 1090mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 1007 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Mussel-Cream Soup

4 servings

1 pound scrubbed, debearded mussel
1/4 cup very finely minced shallot
1/2 cup white wine
3 each bay leaves
1 teaspoon thyme
1 teaspoon unsalted butter
1/8 teaspoon powdered saffron
1/2 cup peeled, small dice fennel
1/4 teaspoon salt, to taste
1/4 cup water
1 cup spinach, soaked in water, stems removed
2/3 cup cream
1/4 teaspoon fresh ground white pepper, to taste

MAKE SURE MUSSELS ARE THOROUGHLY SCRUBBED AND DEBEARDED COMBINE SHALLOTS, WINE, BAY LEAVES, AND THYME IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A SIMMER, RAISE FLAME TO HIGH
ADD THE MUSSELS, COVER, AND COOK FOR 3-4 MINUTES, UNTIL MUSSELS HAVE OPENED (discard any that do not open)
STRAIN THE MUSSELS, RESERVING LIQUID, AND DISCARDING HERBS REMOVE AND DISCARD SHELLS AND ANY BITS OF BEARD FROM MUSSELS, SET ASIDE
MELT BUTTER IN ANOTHER SAUCEPAN, OVER A MEDIUM FLAME
ADD THE SAFFRON, FENNEL, AND SALT
HEAT FOR 8 MINUTES, SHAKING THE PAN OCCAISIONALLY
ADD THE RESERVED MUSSEL LIQUID, WATER, SPINACH, AND CREAM HEAT
GENTLY, WITHOUT BOILING, FOR 2 MINUTES
ADD THE MUSSELS AND HEAT, WITHOUT BOILING, FOR ANOTHER 2 MINUTES
SEASON WITH WHITE PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 243 - Calories from Fat 123
Percent Total Calories From: Fat 51%, Protein 26%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 69mg, Sodium 513mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 2901 units, Vitamin C 16 units, Calcium 0 units, Iron 6 units


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Mussels Kennedy

6 servings

6 pounds steamed mussels
2 tablespoons very finely minced garlic
1/2 cup parsley sprig
1 cup fresh basil leaves
2 cups room temperature unsalted butter
2 tablespoons Pernod
1/4 teaspoon salt, to taste
1/2 teaspoon fresh ground black pepper, to taste

REMOVE TOP SHELL FROM MUSSELS
ARRANGE ONTO AN OVEN-PROOF PLATTER
COMBINE GARLIC, PARSLEY, BASIL, BUTTER, AND PERNOD IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
SEASON TO TASTE WITH SALT AND PEPPER
PLACE 1/2 TEASPOON BUTTER MIXTURE ONTO EACH MUSSEL
BAKE @ 400 DEGREES FOR 10 MINUTES, UNTIL BUTTER MELTS AND BEGINS TO BUBBLE
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 958 - Calories from Fat 645
Percent Total Calories From: Fat 67%, Protein 23%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 72g, Saturated Fat 40g, Cholesterol 293mg, Sodium 1409mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 55g, Vitamin A 3401 units, Vitamin C 45 units, Calcium 0 units, Iron 19 units


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Mustard Sauce for Seafood

6 servings

3 1/2 teaspoons Coleman's English dry mustard
1 cup mayonnaise
1 teaspoon steak sauce
2 teaspoons Worcestershire sauce
1/8 teaspoon salt
2 tablespoons light cream

COMBINE MUSTARD, MAYONNAISE, STEAK SAUCE, WORCESTERSHIRE SAUCE, AND SALT IN A MIXER BOWL
PROCESS ON A LOW SPEED UNTIL WELL BLENDED
WITH MOTOR RUNNING, ADD CREAM IN A THIN-STEADY STREAM
MIX UNTIL WELL INCORPORATED
COVER AND CHILL
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 292 - Calories from Fat 287
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 6g, Cholesterol 19mg, Sodium 290mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 195 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Mustard Shrimp

2 servings

2 tablespoons mustard
2 tablespoons vinegar
1 tablespoon sugar
1 each egg yolk, beaten
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup oil
1 teaspoon dried dill
1/2 pound cleaned, cooked tiger prawn

COMBINE MUSTARD, VINEGAR, SUGAR, EGG YOLKS, SALT, AND PEPPER IN A BOWL
WHISK UNTIL THICKENED SLIGHTLY
STIR IN DILL AND SHRIMP
COVER AND CHILL FOR 4-96 HOURS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 431 - Calories from Fat 292
Percent Total Calories From: Fat 68%, Protein 23%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 3g, Cholesterol 275mg, Sodium 654mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 360 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units


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New England Clam Chowder

24 servings

2 quarts minced clams, with juice
1 quart water
1/4 cup vegetable oil
2 cups minced onions
3 cups minced celery
2 cups minced carrots
1 teaspoon minced garlic
2 quarts undrained chopped canned tomatoes
1/2 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste

DRAIN CLAMS AND RESERVE JUICE
MINCE CLAMS AND SET ASIDE
COMBINE CLAM JUICE AND WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REMOVE FROM HEAT
HEAT OIL IN A HEAVY SAUCEPOT, OVER A MEDIUM FLAME
ADD THE ONIONS, CELERY, CARROTS, AND GARLIC
HEAT AND STIR UNTIL SOFTENED, WITHOUT BROWNING
STIR IN JUICE MIXTURE, HEAT TO A BOIL
ADD THE POTATOES AND SIMMER UNTIL TENDER
NOTE: IF YOU ARE USING LARGE AND TOUGH "CHOWDER CLAMS" GRIND AND ADD TO THE POT WITH THE POTATOES
STIR IN THE MINCED CLAMS AND TOMATOES
HEAT SLOWLY WITHOUT BOILING
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 32
Percent Total Calories From: Fat 25%, Protein 47%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 36mg, Sodium 256mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 3386 units, Vitamin C 27 units, Calcium 0 units, Iron 16 units


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New England Fish and Chips

50 servings

8 cups flour
2 tablespoons sweet paprika
12 each egg yolks, beaten
16 ounces dark beer
2 teaspoons salt
2 teaspoons white pepper
3 cups milk
3 cups white wine
peanut oil, for frying
50 each potatoes, cut into large sticks
18 each egg whites, slightly beaten
1/2 teaspoon cream of tartar
18 pounds skinless, boneless firm white fish fillets
1 teaspoon salt, to taste
1 quart malt vinegar

COMBINE FLOUR, PAPRIKA, EGG YOLKS, BEER, SALT, WHITE PEPPER, MILK, AND WINE-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
HEAT OIL TO 375 DEGREES
ADD POTATOES AND COOK UNTIL LIGHTLY BROWNED
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A LOW OVEN
BEAT EGG WHITES AND CREAM OF TARTER TOGETHER TO STIFF PEAKS FOLD INTO CHILLED BATTER MIXTURE
CUT FISH INTO 2-1/2x5-INCH PIECES
DIP INTO BATTER, ALLOWING EXCESS TO DRIP OFF
PLACE INTO HOT OIL AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SEASON FISH AND POTATOES TO TASTE WITH SALT
SERVE HOT, WITH MALT VINEGAR TO THE SID

Nutrition Facts
Amount Per Serving: Calories 463 - Calories from Fat 31
Percent Total Calories From: Fat 7%, Protein 33%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 122mg, Sodium 278mg, Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 0g, Protein 39g, Vitamin A 325 units, Vitamin C 32 units, Calcium 0 units, Iron 4 units


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Opera Shrimp

12 servings

12 each cleaned, U15/# tiger prawns
1/8 pound sliced 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 1 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 ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, WITH ASSORTED DIPPING SAUCE

Nutrition Facts
Amount Per Serving: Calories 148 - Calories from Fat 123
Percent Total Calories From: Fat 83%, Protein 12%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 28mg, Sodium 189mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 58 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Oriental Fried Oysters

4 servings

1 pint shucked oysters, drained
1/2 teaspoon garlic powder
1/2 teaspoon powdered ginger
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup water chestnut flour, finely sieved
for frying peanut oil

CUT OYSTERS IN HALF OR LEAVE WHOLE, AS DESIRED
COMBINE GARLIC POWDER, GINGER, SALT, WHITE PEPPER, AND WATER CHESTNUT FLOUR-MIX WELL
COAT OYSTERS WITH FLOUR MIXTURE, PAT WITH YOUR HANDS TO REMOVE THE EXCESS
PLACE ONTO WAXED PAPER 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 HO

Nutrition Facts
Amount Per Serving: Calories 134 - Calories from Fat 58
Percent Total Calories From: Fat 44%, Protein 27%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 68mg, Sodium 289mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 374 units, Vitamin C 7 units, Calcium 0 units, Iron 9 units


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Oyster Sausage

8 servings

quart parchment paper
quart unsalted butter
1 quart shucked oysters
1 tablespoon very finely minced garlic
1 teaspoon freshly ground black pepper
1 each egg, beaten
1/4 cup minced flat-leaf parsley
2 cups fresh white breadcrumbs

BUTTER ONE SIDE OF PARCHMENT PAPER, SET ASIDE
PLACE OYSTERS INTO THE WORKBOWL OF A FOOD PROCESSOR
PULSE BRIEFLY TO COARSELY CHOP
ADD GARLIC, PEPPER, EGG, PARSLEY, AND BREADCRUMBS
PROCESS UNTIL WELL BLENDED, ADDING RESERVED LIQUOR AS NEEDED TO MAKE A FIRM PASTE
SPOON ONTO ONE EDGE OF PARCHMENT PAPER
ROLLUP TO FORM A SAUSAGE, TIE ENDS WITH COTTON TWINE
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 JUST UNTIL FIRM
REMOVE FROM POACHING LIQUID AND ALLOW TO STAND BRIEFLY
REMOVE AND DISCARD PARCHMENT
GENTLY CUT INTO SLICES
ARRANGE ONTO A SERVING PLATTER
GARNISH WITH SAUCE AS DESIRED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 1026 - Calories from Fat 873
Percent Total Calories From: Fat 85%, Protein 5%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 97g, Saturated Fat 59g, Cholesterol 345mg, Sodium 344mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 3985 units, Vitamin C 9 units, Calcium 0 units, Iron 10 units


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Oyster Stew I

4 servings

1 quart shucked oysters, in liquor
1 cup milk
1/2 cup cream
1/4 cup unsalted butter
1/4 teaspoon fresh ground white pepper
1/8 teaspoon salt, to taste
2 tablespoons minced parsley

COMBINE OYSTERS IN THEIR LIQUOR, MILK, CREAM, BUTTER, AND PEPPER IN THE TOP OF A DOUBLE BOILER
SET OVER BOILING WATER AND HEAT UNTIL OYSTERS FLOAT
SEASON TO TASTE WITH SALT AND ADDITIONAL WHITE PEPPER
SPOON INTO SERVING DISH
GARNISH WITH MINCED PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 383 - Calories from Fat 244
Percent Total Calories From: Fat 64%, Protein 21%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 202mg, Sodium 396mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1682 units, Vitamin C 14 units, Calcium 0 units, Iron 17 units


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Oyster Stew II

6 servings

4 cups milk
4 cups half and half
1 quart shucked oysters, in liquor
1 teaspoon strained fresh lemon juice
1/2 teaspoon tabasco sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground white pepper

COMBINE MILK AND HALF & HALF IN A LARGE SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO JUST BELOW THE BOILING POINT
ADD OYSTERS IN LIQUOR
HEAT AND STIR UNTIL EDGES OF OYSTERS BEGIN TO CURL
STIR IN LEMON JUICE, TABASCO SAUCE, SALT, AND WHITE PEPPER LADLE INTO SERVING BOWLS
GARNISH WITH MINCED PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 425 - Calories from Fat 253
Percent Total Calories From: Fat 60%, Protein 21%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 16g, Cholesterol 173mg, Sodium 429mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 1402 units, Vitamin C 12 units, Calcium 0 units, Iron 11 units


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Oysters Florentine

4 servings

10 ounces frozen chopped spinach, thawed
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons very finely minced onions
1/2 teaspoon crushed dried basil
1 teaspoon flour
1/4 cup finely ground fresh breadcrumbs
1 pint shucked oysters, drained
2 each eggs, slightly beaten
3/4 cup milk
3/4 cup flour
1/4 cup shredded parmesan cheese
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup grated parmesan cheese, as garnish

HEAT 1/2 CUP WATER TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD SPINACH AND 1/4 TEASPOON SALT
SIMMER FOR 6-8 MINUTES, DRAIN WELL
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL GOLDEN
ADD SPINACH AND BASIL-MIX WELL
SPRINKLE 1 TEASPOON FLOUR OVER SPINACH AND STIR TO MIX WELL REMOVE FROM HEAT, SPOON INTO INDIVIDUAL RAMEKINS OR SCALLOP SHELLS
SPRINKLE BREADCRUMBS OVER SPINACH MIXTURE
TOP EACH WITH AN OYSTER
PLACE RAMEKINS ONTO A BAKING SHEET OR PLACE SCALLOP SHELLS ON A BED OF ROCK SALT OR UNCOOKED RICE ONTO A BAKING SHEET COMBINE BEATEN EGGS, MILK, 3/4 CUP FLOUR, 1/4 CUP PARMESAN CHEESE, BAKING POWDER, AND 1/4 TEASPOON SALT IN A MIXER OR FOOD PROCESSOR
PROCESS TO A SMOOTH BATTER
POUR OVER AND AROUND OYSTERS
SPRINKLE WITH REMAINING PARMESAN CHEESE
BAKE @ 425 DEGREES FOR 18-20 MINUTES, UNTIL PUFFY AND GOLDEN SERVE HO

Nutrition Facts
Amount Per Serving: Calories 350 - Calories from Fat 122
Percent Total Calories From: Fat 35%, Protein 26%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 196mg, Sodium 837mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 6290 units, Vitamin C 24 units, Calcium 0 units, Iron 11 units


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Oysters in Ginger Butter

12 servings

48 each oysters, on the half shell
1 cup strained oyster liquor
1/2 pound unsalted butter
2 tablespoons butter
1/4 cup very finely minced shallot
1/4 cup dry white wine
3 tablespoons white wine vinegar
1/2 cup minced ginger
1/8 teaspoon cayenne

REMOVE OYSTERS FROM SHELLS, RESERVING SHELLS
HEAT 2 TABLESPOONS BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD SHALLOTS AND SAUTE FOR 2-3 MINUTES, UNTIL TRANSPARENT STIR IN WINE, VINEGAR, AND RESERVED OYSTER LIQUOR
REDUCE HEAT AND BRING TO A VERY SLOW SIMMER
ADD OYSTERS AND POACH FOR 1 MINUTE
REMOVE OYSTERS TO A COVERED DISH, WITH A SLOTTED SPOON
CHILL AT ONCE
STIR IN GINGER AND SIMMER UNTIL REDUCED TO 1/4 CUP
STRAIN THROUGH A CHINOIS, PRESSING TO EXTRACT ALL LIQUIDS COVER AND CHILL
BOIL RESERVED SHELLS IN WATER FOR 15 MINUTES
SCRUB, RINSE, DRAIN, PLACE INTO A PLASTIC BAG, AND CHILL FOR 30 MINUTES
ARRANGE SHELLS ON A BED OR ROCK SALT, IN A BAKING PAN
PLACE ONE OYSTER INTO EACH SHELL, RESERVING ANY ACCUMULATED LIQUOR
COMBINE RESERVED LIQUOR WITH REDUCED LIQUOR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL AND REDUCE TO 2 TABLESPOONS
WHISK IN CAYENNE AND 2 TABLESPOONS BUTTER
REMOVE FROM HEAT
WHISK IN REMAINING BUTTER, A LITTLE AT A TIME, HEATING PAN OVER WARM WATER AS NECESSARY
PLACE OYSTERS UNDER BROILER BRIEFLY, UNTIL LIGHTLY BROWNED SPOON GINGER BUTTER
LIGHTLY OVER OYSTERS AND SERVE REMAINDER TO THE SIDE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 182 - Calories from Fat 159
Percent Total Calories From: Fat 87%, Protein 3%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 11g, Cholesterol 51mg, Sodium 34mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1103 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Oysters Rockefeller

6 servings

36 each well scrubbed live oysters
2 pounds well soaked fresh spinach
1 cup minced scallions
1/2 cup finely minced celery
1/2 cup minced parsley
1 tablespoon minced garlic
2 tablespoons anchovy paste
1/2 cup unsalted butter
1 tablespoon flour
1/2 cup cream
1/4 teaspoon tabasco sauce
1 teaspoon Pernod, or anise liqueur
1/3 cup freshly grated parmesan cheese

SHUCK OYSTERS TO REMAIN ON THE DEEP HALF SHELL, RESERVING LIQUOR
TRIM SPINACH AND PLACE INTO A SAUCEPAN WITH WATER TO COVER, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
RINSE IN COLD WATER, DRAIN WELL, AND SQUEEZE DRY IN A CLEAN TOWEL
PLACE INTO A FOOD PROCESSOR AND PULSE TO CHOP FINE, WITHOUT PUREEING
ADD SCALLIONS, PARSLEY, AND CELERY AND PULSE JUST TO BLEND ADD GARLIC AND ANCHOVY PASTE-MIX WELL
HEAT 4 TABLESPOONS BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD SCALLION MIXTURE AND SAUTE BRIEFLY
REMOVE FROM HEAT, SET ASIDE
HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME WHISK IN FLOUR, HEAT AND WHISK UNTIL BUBBLY
GRADUALLY WHISK IN RESERVED OYSTER LIQUOR
WHISK IN CREAM, TABASCO SAUCE, AND PERNOD
STIR IN SPINACH MIXTURE, REMOVE FROM HEAT
ALLOW TO COOL
ARRANGE OYSTERS ONTO A BED OF ROCK SALT, IN A BAKING PAN
TOP OYSTERS WITH 1 TABLESPOOON SPINACH MIXTURE
SPRINKLE WITH PARMESAN CHEESE
BAKE @ 450 DEGREES FOR 25 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 520 - Calories from Fat 266
Percent Total Calories From: Fat 51%, Protein 29%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 15g, Cholesterol 212mg, Sodium 566mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 0g, Protein 37g, Vitamin A 12248 units, Vitamin C 74 units, Calcium 0 units, Iron 22 units


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Pacific Crab Cake Appetizers

48 servings

1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried basil
1 1/4 teaspoons ground white pepper
3/4 teaspoon finely ground black pepper
3/4 teaspoon dried thyme
10 cups fresh breadcrumbs, preferably sourdough
1 cup unsalted butter
4 cups minced onions
2 cups minced green bell peppers
2 cups minced celery
2 cups minced fresh parsley
2 tablespoons Worcestershire sauce
1 1/2 teaspoons tabasco sauce
1 1/2 teaspoons minced fresh garlic
8 ounces bottled clam juice
2 pounds Dungeness crab, picked+flaked
6 each eggs, lightly beaten
2 cups heavy cream
2 cups unsalted butter, or oil
4 cups heavy cream
1 cup finely minced scallion top

COMBINE THE SALT, GARLIC POWDER, ONION POWDER, MUSTARD, BASIL, WHITE PEPPER, BLACK PEPPER, AND THYME-MIX WELL
HEAT 6 CUPS OF THE FRESH BREADCRUMBS IN A DRY SKILLET, OVER A MEDIUM FLAME, FOR 5-6 MINUTES, UNTIL GOLDEN BROWN
REMOVE FROM HEAT AND SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD ONIONS, BELL PEPPERS, AND CELERY AND SAUTE UNTIL THEY BEGIN TO BROWN
ADD 3 TABLESPOONS OF THE PREPARED SEASONINGS-MIX WELL
ADD 1 CUP MINCED PARSLEY, WORCESTERSHIRE, TABASCO, AND GARLIC-MIX WELL
HEAT AND STIR OVER A MODERATELY-HIGH FLAME FOR 5 MINUTES, UNTIL THE MIXTURE STICKS TO THE BOTTOM OF THE PAN
DEGLAZE WITH THE CLAM JUICE, STIR TO DISSOLVE THE FOND
REMOVE FROM HEAT, SET ASIDE
COMBINE THE BREADCRUMBS AND REMAINING SEASONINGS-MIX WELL
ADD THE CRAB AND 1/2 CUP MINCED PARSLEY-MIX WELL
ADD THE VEGETABLE MIXTURE, EGGS, AND CREAM-MIX GENTLY WITHOUT BREAKING UP LUMPS OF CRAB
RESERVE 1 CUP OF THE CRAB MIXTURE FOR THE SAUCE
COVER AND CHILL FOR 1-1/2 TO 24 HOURS
DIVIDE CRAB MIXTURE INTO EQUAL PORTIONS
FORM INTO FLAT CAKES
DREDGE IN REMAINING FRESH BREADCRUMBS
HEAT BUTTER OR OIL IN A SKILLET, OVER A MODERATE FLAME
ADD CRAB CAKES, 2-3 AT A TIME, AND BROWN WELL ON BOTH SIDES
REMOVE TO DRAIN ON PAPER TOWELS
DRAIN PAN WELL AND SET OVER A MODERATE FLAME
REPEAT WITH REMAINING CAKES
COMBINE 2 CUPS CREAM AND RESERVED 1 CUP CRAB MIXTURE IN A SMALL SKILLET, OVER A MODERATELY-HIGH FLAME
HEAT AND WHIP WITH A WHISK FOR 3 MINUTES
WHISK IN REMAINING 2 CUPS CREAM-HEAT AND WHISK FOR 2 MINUTES
ADD SCALLIONS AND HEAT TO A BOIL, WHISKING OFTEN
REMOVE FROM HEAT, KEEP WARM IN A BAIN MARI

Nutrition Facts
Amount Per Serving: Calories 326 - Calories from Fat 220
Percent Total Calories From: Fat 67%, Protein 10%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 14g, Cholesterol 111mg, Sodium 394mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1196 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Pacific Crab Cakes

12 servings

2 teaspoons salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon dried basil
3/4 teaspoon ground white pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon dried thyme
5 cups fresh breadcrumbs, preferably sourdough
1/2 cup unsalted butter
2 cups minced onions
1 cup minced green bell pepper
1 cup minced celery
1 cup minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon tabasco sauce
1 teaspoon minced fresh garlic
4 ounces bottled clam juice
1 pound Dungeness crab, picked+flaked
3 each eggs, lightly beaten
1 cup heavy cream

COMBINE THE SALT, GARLIC POWDER, ONION POWDER, MUSTARD, BASIL, WHITE PEPPER, BLACK PEPPER, AND THYME-MIX WELL
HEAT 3 CUPS OF THE FRESH BREADCRUMBS IN A DRY SKILLET, OVER A MEDIUM FLAME, FOR 5-6 MINUTES, UNTIL GOLDEN BROWN
REMOVE FROM HEAT AND SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD ONIONS, BELL PEPPERS, AND CELERY AND SAUTE UNTIL THEY BEGIN TO BROWN
ADD 2 TABLESPOONS OF THE PREPARED SEASONINGS-MIX WELL
ADD 1/2 CUP MINCED PARSLEY, WORCESTERSHIRE, TABASCO, AND GARLIC-MIX WELL
HEAT AND STIR OVER A MODERATELY-HIGH FLAME FOR 5 MINUTES, UNTIL THE MIXTURE STICKS TO THE BOTTOM OF THE PAN
DEGLAZE WITH THE CLAM JUICE, STIR TO DISSOLVE THE FOND
REMOVE FROM HEAT, SET ASIDE
COMBINE THE BREADCRUMBS AND REMAINING SEASONINGS-MIX WELL
ADD THE CRAB AND 1/2 CUP MINCED PARSLEY-MIX WELL
ADD THE VEGETABLE MIXTURE, EGGS, AND CREAM-MIX GENTLY WITHOUT BREAKING UP LUMPS OF CRAB
COVER AND CHILL FOR 1-1/2 TO 24 HOURS
DIVIDE CRAB MIXTURE INTO EQUAL PORTIONS
FORM INTO FLAT CAKES
DREDGE IN REMAINING FRESH BREADCRUMBS
HEAT BUTTER OR OIL IN A SKILLET, OVER A MODERATE FLAME
ADD CRAB CAKES, 2-3 AT A TIME, AND BROWN WELL ON BOTH SIDES
REMOVE TO DRAIN ON PAPER TOWELS
DRAIN PAN WELL AND SET OVER A MODERATE FLAME
REPEAT WITH REMAINING CAKE

Nutrition Facts
Amount Per Serving: Calories 373 - Calories from Fat 170
Percent Total Calories From: Fat 45%, Protein 16%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 126mg, Sodium 870mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 1276 units, Vitamin C 17 units, Calcium 0 units, Iron 3 units


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Pacific Gumbo

12 servings

1 cup olive oil
1 cup flour
2 cups minced onions
2 cups seeded, minced green bell peppers
12 cups fish stock
2 pounds tiger prawns, deveined in shell
1/2 pound cracked crab
1 pound andouille, or smoked summer sausage
1 quart shucked small oyster
2 tablespoons tabasco sauce
1/4 cup minced parsley
12 cups hot cooked rice
1 teaspoon salt, to taste
1 teaspoon pepper, to taste

HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR AND COOK TO A MEDIUM BROWN TO DARK BROWN ROUX
REMOVE FROM HEAT ADD ONIONS AND BELL PEPPERS
HEAT AND STIR UNTIL FOAMING STOPS
HEAT BROTH TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME WHISK IN THE ROUX MIXTURE
ADD SHRIMP, CRAB, SAUSAGE, AND OYSTERS WITH LIQUOR
COVER AND SIMMER OVER A VERY LOW FLAME, FOR 15-20 MINUTES STIR IN TABASCO SAUCE
SEASON TO TASTE WITH SALT AND PEPPER
PLACE HOT COOKED RICE INTO INDIVIDUAL BOWLS
LADLE GUMBO OVER RICE AND GARNISH WITH PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 732 - Calories from Fat 296
Percent Total Calories From: Fat 40%, Protein 19%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 7g, Cholesterol 173mg, Sodium 781mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g, Protein 35g, Vitamin A 482 units, Vitamin C 23 units, Calcium 0 units, Iron 9 units


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Peasant's Paella

10 servings

1 pound boneless chicken
3 to 2 tablespoons peanut oil
2 cups seeded, cut into 1-inch strips green bell peppers
1 cup tomato sauce
1 tablespoon minced garlic
1 cup drained peas
1 cup clam juice
2 cups water
1 cup minced onion
1/4 teaspoon powdered saffron
1/2 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste
1 cup raw long grain rice
1 pound cleaned, 31-40/# tiger prawn
40 each manilla clams, well scrubbed

HEAT OIL IN A LARGE STRAIGHT-SIDED SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD CHICKEN OR MEAT AND BROWN ON ALL SIDES
REMOVE WITH A SLOTTED SPOON, SET ASIDE
ADD BELL PEPPERS, HEAT AND STIR FOR 4-5 MINUTES, UNTIL TENDER
REMOVE WITH A SLOTTED SPOON AND SET ASIDE
ADD GARLIC, HEAT AND STIR FOR 4-5 MINUTES
ADD TOMATO SAUCE
REDUCE HEAT AND SIMMER FOR 5 MINUTES, STIRRING OFTEN
ADD CLAM JUICE, WATER, ONIONS, AND CHICKEN
RAISE FLAME TO MODERATE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
RAISE FLAME TO HIGH
ADD SAFFRON, SALT, PEPPER, PEAS, AND RICE
SIMMER, WITHOUT STIRRING, FOR 15 MINUTES
ADD SHRIMP AND CLAMS
HEAT AND SHAKE PAN, WITHOUT STIRRING, FOR 5-6 MINUTES, UNTIL CLAMS OPEN AND SHRIMP ARE A BRIGHT PINK
REMOVE FROM HEAT
GARNISH WITH BELL PEPPERS AND ALLOW TO STAND FOR 10 MINUTES SERVE HO

Nutrition Facts
Amount Per Serving: Calories 309 - Calories from Fat 101
Percent Total Calories From: Fat 33%, Protein 39%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 143mg, Sodium 823mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 1184 units, Vitamin C 43 units, Calcium 0 units, Iron 14 units


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Pesce con Salsa Verde

16 servings

1 cup sliced onion
1/4 cup thinly sliced celery
1/2 bunch flat-leaf parsley
1 whole bay leaf
1/4 teaspoon fennel seed
kosher salt
2 cups dry white wine
3 slices bread, crusts removed
1/2 cup red wine vinegar
1 tablespoon pureed garlic
4 anchovy fillets
3 hard-boiled egg yolks
2 cups olive oil
pepper
16 fish steaks or fish fillets

COMBINE ONIONS, CELERY, 6-8 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1-1/2 TEASPOON SALT, WHITE WINE, AND 12 CUPS WATER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
SOAK THE BREAD IN THE WINE VINEGAR FOR 15 MINUTES
REMOVE AND SQUEEZE TO DRY SLIGHTLY
COMBINE 1-1/2 CUPS PARSLEY LEAVES, GARLIC, AND ANCHOVIES
CHOP TO MINCE WELL
SIEVE EGG YOLKS AND COMBINE WITH BREAD
MASH TO A PULP
ADD PARSELY MIXTURE-MIX WELL
WHILE BEATING VIGOROUSLY, ADD OIL IN A THIN-STEADY STREAM
CONTINUE BEATING UNTIL THICKENED
SEASON TO TASTE WITH SALT AND PEPPER
POACH THE FISH IN THE COURT BOUILLON, DRAIN WELL
TOP EACH PORTION WITH 1-1/2 OUNCES OF THE PREPARED SAUCE SERVE HO

Nutrition Facts
Amount Per Serving: Calories 501 - Calories from Fat 277
Percent Total Calories From: Fat 55%, Protein 36%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 5g, Cholesterol 147mg, Sodium 643mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 171 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Pickled Shrimp

8 servings

1 pound cleaned, 31-40/# tiger prawn
1 tablespoon pickling spice
1 tablespoon Dijon mustard
1 teaspoon horseradish
1/4 cup oil
1/2 teaspoon salt
1/4 teaspoon celery salt
1/2 cup vinegar
1/4 cup minced scallions

COMBINE SHRIMP, PICKLING SPICE, AND WATER TO COVER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES
REMOVE FROM HEAT AND DRAIN WELL
COMBINE SHRIMP AND SPICES WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 6-96 HOURS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 128 - Calories from Fat 72
Percent Total Calories From: Fat 57%, Protein 37%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 86mg, Sodium 328mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 114 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Piquant Shrimp Mold

4 servings

1 pound bay shrimp
1 cup water
1/4 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
2 cloves peeled garlic
1 each bay leaf
2 tablespoons catsup
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon tabasco sauce
1 tablespoon seeded, minced green bell pepper
1/2 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste

HEAT WATER TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME ADD ONIONS, CARROTS, CELERY, GARLIC, AND BAY LEAF
RETURN TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES STRAIN THROUGH A CHINOIS OR CHEESECLOTH AND DISCARD SOLIDS SEASON TO TASTE WITH SALT AND PEPPER
POUR INTO A PLASTIC-LINED MOLD
COVER AND CHILL FOR 2-24 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 139 - Calories from Fat 19
Percent Total Calories From: Fat 14%, Protein 68%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 173mg, Sodium 566mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 2265 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units


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Poached Fish

4 servings

4 cups water
3/4 cup thinly sliced onion
6 whole peppercorns
3 whole allspice
3 tablespoons strained fresh lemon juice
1 each bay leaf
1 teaspoon salt
1/2 cup white wine
2 pounds skinless boneless firm white fish fillets

COMBINE WATER, ONIONS, PEPPERCORNS, ALLSPICE, LEMON JUICE, BAY LEAF, SALT, AND WINE IN A LARGE SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20-30 MINUTES
ADD FISH, COVER, AND SIMMER FOR 5-15 MINUTES, UNTIL TENDER (DEPENDING ON HOW THICK PORTIONS ARE)
STRAIN WELL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 222 - Calories from Fat 16
Percent Total Calories From: Fat 7%, Protein 74%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 98mg, Sodium 714mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 41g, Vitamin A 131 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units


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Potato-Crab Balls

30 servings

2 cups dry mashed potatoes
1 cup very finely minced onion
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/2 pound picked, flaked crabmeat
1 beaten egg
1/2 cup finely ground dry breadcrumbs
peanut oil, for frying

COMBINE POTATOES, ONIONS, WORCESTERSHIRE, GARLIC POWDER, WHITE PEPPER, AND CRAB-MIX WELL
SHAPE INTO 1-INCH DIAMETER BALLS
DIP INTO BEATEN EGG
ROLL IN BREADCRUMBS TO COAT WELL
PLACE ONTO A SHEET OF WAXED PAPER
CHILL FOR 1-48 HOURS
HEAT OIL TO 375 DEGREES
FRY BALLS, IN SMALL BATCHES, JUST UNTIL GOLDEN
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HO

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 12
Percent Total Calories From: Fat 33%, Protein 20%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 18mg, Sodium 112mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 37 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Potted Shrimp

12 servings

2 pounds bay shrimp
1 cup unsalted butter, room temperature
1 tablespoon salt
1 teaspoon pepper
1 tablespoon fresh lemon juice, to taste
1 tablespoon minced fresh tarragon
dill
chives
chervil
parsley
mint

ADD SHRIMP TO A FOOD PROCESSOR
PULSE TO COARSELY CHOP
ADD BUTTER, SALT, PEPPER, LEMON JUICE, AND TARRAGON
ADD ADDITIONAL HERBS AS DESIRED
PROCESS UNTIL SMOOTH
PACK INTO 1 CUP CROCKS
COVER WITH PLASTIC WRAP AND CHILL FOR UP TO 2 WEEKS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 150
Percent Total Calories From: Fat 69%, Protein 29%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 157mg, Sodium 700mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 717 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Quick Crab Puffs

8 servings

1/4 cup sour cream
1/4 cup chili sauce
1 teaspoon horseradish
1/4 cup mayonnaise
1/4 teaspoon tabasco sauce
1/4 cup finely minced celery
1/4 pound lump crabmeat, picked
2 tablespoons finely minced scallions
16 each gougere puffs

COMBINE SOUR CREAM, CHILI SAUCE, HORSERADISH, MAYONNAISE, TABASCO SAUCE, CELERY, CRAB, AND SCALLIONS-MIX WELL
PLACE PUFFS IN FREEZER UNTIL FIRM
CUT TOPS FROM PUFFS
SPOON CRAB MIXTURE INTO SHELLS, REPLACE TOP
SERVE SLIGHTLY CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 511 - Calories from Fat 344
Percent Total Calories From: Fat 67%, Protein 7%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 17g, Cholesterol 25mg, Sodium 512mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 848 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


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Quick Teriyaki Tiger Prawns

24 servings

2 cups Kikkoman teriyaki sauce
1 cup dry sherry
1/4 cup very finely minced ginger
1/2 cup sesame oil
4 cups trimmed fresh shiitake or button mushrooms
4 cups trimmed and sliced fresh squash
4 cups trimmed snow peas
4 cups very thinly bias-sliced carrots
4 cups trimmed, bias-sliced to 2-inch green beans
4 cups stemmed, seeded, julienned green bell peppers
96 each steamed, shelled and deveined jumbo tiger prawns
24 cups hot cooked rice
1/2 cup toasted sesame seeds

COMBINE TERIYAKI, SHERRY, AND GINGER-MIX WELL, SET ASIDE
ARRANGE ASSORTED VEGETABLES INTO 1-CUP PORTIONS
FOR EACH PORTION, HEAT 1 TEASPOON SESAME OIL IN A WOK OR LARGE SKILLET, OVER A VERY-HIGH FLAME
ADD ONE PORTION OF VEGETABLES AND STIR-FRY FOR 1-2 MINUTES, JUST UNTIL TENDER-CRISP
ADD 4 PRAWNS AND 2 TABLESPOONS SAUCE MIXTURE
HEAT AND STIR JUST TO HEAT AND COAT WELL
PLACE ONE CUP HOT COOKED RICE ONTO EACH SERVING PLATE
TOP WITH COOKED SHRIMP MIXTURE
GARNISH WITH TOASTED SESAME SEEDS
REPEAT WITH REMAINING VEGETABLES AND SHRIMP
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 412 - Calories from Fat 66
Percent Total Calories From: Fat 16%, Protein 14%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 43mg, Sodium 973mg, Total Carbohydrate 72g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 5498 units, Vitamin C 39 units, Calcium 0 units, Iron 6 units


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Roasted Oysters

4 servings

24 each scrubbed oysters
1 teaspoon salt
1 teaspoon pepper
3 tablespoons melted butter
1 each lemon, quartered
1/2 teaspoon tabasco sauce

PLACE OYSTERS, DEEP SHELL DOWN, ONTO GRILL
COVER AND GRILL UNTIL SHELL OPEN
SERVE HOT, WITH REMAINING INGREDIENTS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 90 - Calories from Fat 80
Percent Total Calories From: Fat 88%, Protein 3%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 27mg, Sodium 683mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 349 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Rosemary Baked Scallops

6 servings

2 pounds bay scallops
1/2 cup half and half
1/4 cup dry white wine
2 teaspoons strained fresh lemon juice
1/2 cup minced white onion
1/2 teaspoon finely crushed fresh rosemary
1/2 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste
3/4 cup finely ground fresh breadcrumbs
1/4 cup unsalted butter

COMBINE SCALLOPS, HALF & HALF, WINE, LEMON JUICE, ONIONS, ROSEMARY, SALT, AND PEPPER IN A 9x13x2-INCH BAKING DISH COMBINE BREADCRUMBS AND BUTTER-MIX WELL
TOP SCALLOP MIXTURE WITH BUTTERED CRUMBS
BAKE @ 450 DEGREES FOR 15 MINUTES
PASS UNDER THE BROILER TO TOAST LIGHTLY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 284 - Calories from Fat 106
Percent Total Calories From: Fat 37%, Protein 39%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 6g, Cholesterol 79mg, Sodium 542mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 454 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Salmon Carpaccio

8 servings

1 pound skinless boneless salmon
1/2 cup seeded and slivered, roasted red bell pepper
1/2 cup seeded and slivered, roasted yellow bell pepper
1/4 cup strained fresh orange juice
2 tablespoons assorted caviar
1/4 teaspoon extra virgin olive oil
1 teaspoon kosher salt, to taste
1/2 teaspoon black pepper, to taste
as garnish, opal basil
edible flower, as garnish

DIVIDE SALMON INTO EQUAL PORTIONS
PLACE EACH PORTION BETWEEN TWO SHEETS OF PLASTIC WRAP, LIGHTLY MOISTENED WITH WATER TO PROTECT FROM TEARING POUND SALMON, FROM THE CENTER OUT, TO A THICKNESS OF 1/8-INCH
REMOVE FROM PLASTIC AND PLACE, SKIN-SIDE UP, ONTO INDIVIDUAL SERVING PLATES
COMBINE THE RED AND YELLOW BELL PEPPERS
MOISTEN WITH THE ORANGE JUICE-TOSS TO COAT WELL
ARRANGE IN THE CENTER OF THE SALMON
PLACE SMALL MOUNDS OF CAVIAR, IN ALTERNATING COLORS, AROUND THE PEPPERS
DRIZZLE LIGHTLY WITH OLIVE OIL
SEASON TO TASTE WITH KOSHER SALT AND BLACK PEPPER
GARNISH WITH OPAL BASIL AND/OR EDIBLE FLOWERS
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 98 - Calories from Fat 40
Percent Total Calories From: Fat 41%, Protein 51%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 58mg, Sodium 678mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 851 units, Vitamin C 28 units, Calcium 0 units, Iron 1 units


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Salmon in Filo

16 servings

2 each eggs, beaten
1 cup small curd cottage cheese
1/2 cup peeled, seeded, minced cucumber
1 teaspoon minced dill
1/4 teaspoon lemon pepper
1/2 pound cooked, boneless salmon
12 each sheets frozen filo dough, thawed
3/4 cup melted unsalted butter

COMBINE EGGS, COTTAGE CHEESE, CUCUMBER, DILL, LEMON PEPPER, AND SALMON-MIX WELL, SET ASIDE
BRUSH 1 FILO SHEET WITH MELTED BUTTER
TOP WITH ANOTHER SHEET AND BRUSH WITH BUTTER
REPEAT FOR A TOTAL OF 3 SHEETS
COVER REMAINING SHEETS WITH A DAMP TOWEL TO KEEP MOIST
CUT, LENGTHWISE INTO 2-INCH STRIPS
PLACE 1 TABLESPOON SALMON MIXTURE ONTO ONE END OF A STRIP FOLD END OVER FILLING, DIAGONALLY, TO FORM A TRIANGLE CONTINUE TO FOLD, EDGE OVER EDGE, TO FULLY ENCLOSE ON ALL SIDES
PLACE ONTO AN UNGREASED BAKING SHEET
REPEAT WITH REMAINING STRIPS
REPEAT PROCESS REMAINING SHEETS AND FILLING
BRUSH TOPS WITH BUTTER
BAKE @ 375 DEGREES FOR 18-20 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 160 - Calories from Fat 97
Percent Total Calories From: Fat 61%, Protein 14%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 60mg, Sodium 211mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 398 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Salmon Pinwheels

30 servings

18 ounces smoked salmon
2 tablespoons strained fresh lemon juice
1/2 teaspoon dried dill
12 ounces cream cheese, room temperature

CUT SALMON INTO 30) 2-1/2x3 INCH PIECES, SET ASIDE
COMBINE LEMON JUICE, DILL, AND CREAM CHEESE-MIX WELL
SPREAD 2 TABLESPOONS ONTO EACH SALMON STRIP
ROLLUP, STARTING AT NARROW END
SLICE EACH ROLL INTO 3 PIECES
COVER AND CHILL FOR 4-24 HOURS
SERVE CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 60 - Calories from Fat 42
Percent Total Calories From: Fat 71%, Protein 27%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 16mg, Sodium 374mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 177 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Salmon Stroganov

6 servings

4 tablespoons unsalted butter
2 tablespoons olive oil
2 cups thinly sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 cup thinly sliced onion
1 teaspoon hot curry powder
2 cups cream
1 pound boneless skinless strips of salmon
1/4 cup minced parsley

HEAT HALF OF THE BUTTER WITH OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND SAUTE FOR 5 MINUTES, UNTIL MOISTURE EVAPORATES
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE MUSHROOMS WITH A SLOTTED SPOON
ADD WINE, HEAT AND STIR FOR 1-2 MINUTES TO DEGLAZE
ADD ONIONS AND REMAINING BUTTER
HEAT AND STIR FOR 5 MINUTES, UNTIL ONIONS HAVE SOFTENED REMOVE ONIONS WITH A SLOTTED SPOON
ADD CURRY POWDER, HEAT AND STIR FOR 1 MINUTE
ADD CREAM, HEAT AND STIR FOR 20 MINUTES, UNTIL REDUCED BY HALF
ADD SALMON AND GENTLY POACH FOR 6-8 MINUTES, UNTIL TENDER TOP WITH MUSHROOMS AND ONIONS, TOSS GENTLY
TRANSFER TO A SERVING PLATTER
GARNISH WITH MINCED PARSLEY
SERVE HOT, ACCOMPANIED BY BUTTERED NOODLE

Nutrition Facts
Amount Per Serving: Calories 445 - Calories from Fat 332
Percent Total Calories From: Fat 75%, Protein 16%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 19g, Cholesterol 132mg, Sodium 555mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 1278 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Salmon Strudel

8 servings

1 teaspoon butter
1 cup minced onion
1 teaspoon minced garlic
1/2 pound canned salmon, picked, flaked
3/4 cup white wine
8 ounces cream cheese, room temperature
1/4 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon tabasco sauce, or more to taste
3 ounces sheets frozen filo dough, thawed
1/2 cup melted butter
2 tablespoons toasted, sliced, almonds

SAUTE ONION IN 1 TABLESPOON BUTTER, UNTIL SOFTENED
ADD GARLIC AND SAUTE FOR 1 MINUTE
ADD SALMON AND WINE, SIMMER UNTIL ALL LIQUID HAS EVAPORATED REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE SALMON MIXTURE, CREAM CHEESE, SALT, AND WORCESTERSHIRE SAUCE-MIX WELL
ADD TABASCO SAUCE TO TASTE
PLACE 2 FILO SHEETS ONTO A DAMP KITCHEN TOWEL AND BRUSH WITH MELTED BUTTER
ADD 2 MORE SHEETS AND BRUSH WITH BUTTER
REPEAT UNTIL 6 SHEETS ARE STACKED
SPOON FILLING ONTO 1 EDGE OF FILO, LEAVING 3-INCHES ON EACH SIDE CLEAR
FOLD DOUGH OVER FILLING TWICE
FOLD IN EDGES AND FOLD TO THE END
SEAL LOOSE EDGE WITH BUTTER
PLACE, SEAM SIDE DOWN, ONTO A GREASED JELLY ROLL PAN
SCORE TOP TO ALLOW STEAM TO ESCAPE
BRUSH TOP WITH BUTTER
BAKE @ 350 DEGREES FOR 40 MINUTES
FINISH BROWNING UNDER A BROILER IF NECESSARY
SLICE INTO INDIVIDUAL SERVINGS
GARNISH WITH ALMONDS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 313 - Calories from Fat 223
Percent Total Calories From: Fat 71%, Protein 11%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 14g, Cholesterol 79mg, Sodium 479mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 873 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Salmon with Sesame Vegetables

4 servings

1 pound skinless salmon fillet
2 teaspoons sesame oil
1/4 cup unsalted butter
1 cup thinly sliced leeks, white part only
1 cup very thinly bias-sliced carrot
2 teaspoons very finely minced fresh ginger root
1 tablespoon very finely minced garlic
3/4 cup dry white wine
1/2 cup clam juice
toasted sesame seeds

BRUSH SALMON FILLETS WITH SESAME OIL
SEASON WITH SALT AND WHITE PEPPER
HEAT A NON-STICK SKILLET, OVER A HIGH FLAME
ADD SALMON IN SMALL BATCHES AND SEAR FOR 2 MINUTES PER SIDE, UNTIL JUST COOKED THROUGH
REMOVE TO A SERVING PLATTER
REPEAT WITH REMAINING SALMON
HEAT HALF THE BUTTER IN THE SAME SKILLET, OVER A MEDIUM FLAME ADD LEEKS, CARROTS, GINGER, AND GARLIC
HEAT AND STIR FOR 4-6 MINUTES, UNTIL BARELY TENDER
ARRANGE VEGETABLES WITH SALMON ON A SERVING PLATTER
COVER WITH FOIL TO KEEP WARM
DEGLAZE SKILLET WITH WINE AND CLAM JUICE
SIMMER FOR 8-10 MINUTES, UNTIL REDUCED TO A THICKENED GLAZE WHISK IN REMAINING BUTTER
SPOON OVER SALMON AND VEGETABLES
GARNISH WITH TOASTED SESAME SEEDS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 397 - Calories from Fat 234
Percent Total Calories From: Fat 59%, Protein 25%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 10g, Cholesterol 113mg, Sodium 589mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 8783 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units


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Salmon-Cheddar Log

8 servings

8 ounces cream cheese, room temperature
1 cup grated cheddar cheese
1/2 pound skinless, boneless, cooked salmon
1/2 teaspoon dill
1/4 cup sour cream
1/2 teaspoon onion soup mix
1/4 cup minced parsley
1 pound assorted savory crackers

COMBINE ALL INGREDIENTS, EXCEPT PARSLEY AND CRACKERS IN A FOOD PROCESSOR
PULSE TO BLEND
COVER AND CHILL FOR 4-96 HOURS
SHAPE INTO A LOG
ROLL IN MINCED PARSLEY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 487 - Calories from Fat 261
Percent Total Calories From: Fat 53%, Protein 13%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 15g, Cholesterol 64mg, Sodium 826mg, Total Carbohydrate 41g, Dietary Fiber 3g, Sugars 0g, Protein 16g, Vitamin A 750 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Saltimbocca alla Romana

16 servings

32 veal scallops, about 2 oz each
kosher salt
white pepper
32 slices shaved prosciutto
32 small fresh sage leaves
1/2 cup unsalted butter
1 cup dry white wine

WRAP EACH PIECE OF VEAL IN MOISTENED PLASTIC AND POUND THIN WITHOUT TEARING
SEASON LIGHTLY WITH SALT AND PEPPER
TOP EACH PIECE WITH A SLICE OF PROSCIUTTO AND A SAGE LEAF SECURE WITH A TOOTHPICK
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD VEAL AND BROWN SLIGHTLY ON BOTH SIDES
ADD WINE, HEAT FOR 5-6 MINUTES UNTIL MEAT IS DONE AND LIQUID HAS REDUCED SLIGHTLY
REMOVE FROM PAN
REMOVE TOOTHPICK
ARRANGE TWO VEAL SCALLOPS, PROSCIUTTO-SIDE UP ONTO INDIVIDUAL SERVING PLATES
DRIZZLE WITH PAN JUICES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 272 - Calories from Fat 140
Percent Total Calories From: Fat 51%, Protein 44%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 110mg, Sodium 763mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 227 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units


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San Francisco Cioppino

6 servings

1/4 cup olive oil
1 cup minced onion
2 tablespoons minced garlic
1 cup seeded, minced green bell pepper
1/3 cup minced parsley
2 cups tomato sauce
28 ounces peeled canned plum tomatoes
1 cup white wine
1 cup bay leaf
1 teaspoon basil
1 teaspoon oregano
12 each scrubbed hard shell clams
1 pound cleaned, 21-25/# tiger prawn
3 pounds cracked, cooked Dungeness crab

HEAT OIL IN A STOCKPOT, OVER A MEDIUM FLAME
ADD ONIONS, GARLIC, BELL PEPPERS, AND PARSLEY
HEAT AND STIR FOR 6-8 MINUTES
STIR IN TOMATOES AND THEIR JUICE
STIR IN TOMATO SAUCE, WHITE WINE, BAY LEAF, BASIL, AND OREGANO BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 30 MINUTES
ADD CLAMS, SHRIMP, AND CRAB
SIMMER FOR 15 MINUTES, UNTIL SHRIMP IS PINK AND CLAMS OPEN DISCARD ANY UNOPENED CLAMS
SERVE HOT, WITH SOURDOUGH BREAD TO THE SID

Nutrition Facts
Amount Per Serving: Calories 505 - Calories from Fat 125
Percent Total Calories From: Fat 25%, Protein 51%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 263mg, Sodium 1515mg, Total Carbohydrate 25g, Dietary Fiber 3g, Sugars 0g, Protein 64g, Vitamin A 2725 units, Vitamin C 67 units, Calcium 0 units, Iron 13 units


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Sausage and Clams on Pasta

8 servings

1/8 cup Italian sausage, or linguica
2 cups thinly sliced onions
2 cups tomato concasse
1 cup tomato sauce
1/4 cup very finely minced garlic
2 teaspoons fresh rosemary
2 teaspoons minced fresh oregano
2 tablespoons minced Italian flat-leaf parsley
1/2 cup white wine
48 each scrubbed manilla clams
1 pound fresh or dried pasta
1/4 cup coarsely minced Italian flat-leaf parsley

HEAT THE OLIVE OIL IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME ADD THE SAUSAGE AND ONIONS, HEAT UNTIL SAUSAGE IS LIGHTLY BROWNED AND ONIONS HAVE SOFTENED, SHAKING PAN OFTEN
(TRY NOT TO BREAK-UP SAUSAGE)
ADD TOMATO SAUCE, GARLIC, TOMATOES, ROSEMARY, OREGANO, AND PARSLEY
COMBINE WINE AND CLAMS IN ANOTHER SAUTE PAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL CLAMS POP OPEN REMOVE CLAMS WITH A SLOTTED SPOON, DISCARDING ANY THAT DO NOT OPEN
REDUCE LIQUID BY HALF AND ADD TO THE TOMATO MIXTURE
SEASON TO TASTE WITH SALT AND PEPPER
COOK THE PASTA IN BOILING-SALTED WATER UNTIL AL DENTE
DRAIN WELL AND TOSS WITH A SMALL AMOUNT OF OLIVE OIL
ARRANGE A BED OF PASTA ONTO A SERVING PLATTER
TOP WITH THE SAUCE MIXTURE
ARRANGE CLAMS AROUND THE EDGE OF THE PLATTER
GARNISH WITH MINCED PARSELY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 317 - Calories from Fat 31
Percent Total Calories From: Fat 10%, Protein 30%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 84mg, Sodium 288mg, Total Carbohydrate 45g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 1112 units, Vitamin C 39 units, Calcium 0 units, Iron 20 units


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Sauteed Abalone

8 servings

1 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 each eggs, beaten
2 tablespoons milk
1 cup cracker crumbs
1/2 teaspoon basil
8 each pounded abalone steaks
1/2 pound butter
2 tablespoons minced garlic

COMBINE FLOUR, SALT, AND PEPPER IN A SHALLOW BOWL OR PIE PAN COMBINE EGGS AND MILK-MIX WELL
COMBINE CRACKER CRUMBS AND BASIL IN A SHALLOW BOWL OR PIE PAN
FOR APPETIZERS, CUT STEAKS INTO STRIPS-FOR ENTREE, LEAVE STEAKS WHOLE
PAT ABALONE DRY WITH PAPER TOWELS
DREDGE IN FLOUR, PAT WITH YOUR HANDS TO SHAKE OFF EXCESS
DIP IN EGG MIXTURE TO COAT EVENLY, ALLOW EXCESS TO DRIP OFF COAT IN SEASONED CRACKER CRUMBS
PLACE IN A PAN, COVER, AND CHILL FOR 30 MINUTES TO SET COATING HEAT A SMALL AMOUNT OF BUTTER AND GARLIC IN A SKILLET
SAUTE ABALONE IN SMALL BATCHES FOR 2 MINUTES PER SIDE, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 434 - Calories from Fat 254
Percent Total Calories From: Fat 59%, Protein 18%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 15g, Cholesterol 188mg, Sodium 894mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 981 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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Savory Mussels

4 servings

48 each well scrubbed mussels
1 cup white wine
1 teaspoon salt
1 teaspoon black pepper
1/4 cup unsalted butter
1 cup very finely minced shallot
1/4 cup finely minced parsley
2 teaspoons finely minced fresh thyme
1 tablespoon strained fresh lemon juice
1/2 cup freshly grated parmesan cheese, or jack cheese

COMBINE MUSSELS, WINE, SALT, AND PEPPER IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL AND STEAM MUSSELS UNTIL OPEN
REMOVE MUSSELS WITH A SLOTTED SPOON (DISCARD ANY NOT OPEN), RESERVE JUICES FOR ANOTHER USE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD SHALLOTS, HEAT AND STIR FOR 2 MINUTES
ADD PARSLEY, THYME, AND LEMON JUICE
HEAT AND STIR UNTIL REDUCED AND THICKENED
REMOVE AND DISCARD TOP SHELL FROM EACH MUSSEL
ARRANGE ONTO A BED OF ROCK SALT ON AN OVEN-PROOF PLATTER SPOON REDUCED SAUCE OVER EACH MUSSEL
SPRINKLE WITH GRATED CHEESE
PASS UNDER THE BROILER UNTIL CHEESE IS MELTED AND LIGHTLY TOASTED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 234 - Calories from Fat 132
Percent Total Calories From: Fat 56%, Protein 12%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 42mg, Sodium 806mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 5807 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units


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Scallops au Gratin

4 servings

1 pound bay scallops
3/4 cup white wine
1 cup water
3/4 teaspoon salt
1 teaspoon white pepper
1/4 cup butter
1 cup minced onion
1/4 cup flour
2 tablespoons minced parsley
3/4 cup cream
8 cups leftover mashed potatoes
1 cup sourdough breadcrumbs
1 cup finely grated cheddar cheese

COMBINE SCALLOPS, WATER, SALT, AND WHITE PEPPER IN A SAUCEPAN, OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10-12 MINUTES, UNTIL TENDER
REMOVE SCALLOPS WITH A SLOTTED SPOON, SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 5-6 MINUTES, UNTIL SOFTENED
WHISK IN FLOUR, HEAT AND WHISK UNTIL BUBBLY
GRADUALLY WHISK IN RESERVED LIQUID FROM SCALLOPS
STIR IN CREAM, PARSLEY, AND SCALLOPS
SEASON TO TASTE WITH ADDITIONAL SALT AND WHITE PEPPER
HEAT THOROUGHLY OVER A LOW FLAME, WITHOUT BOILING
PIPE A BORDER OF MASHED POTATOES ONTO EACH SERVING DISH BROIL BRIEFLY TO LIGHTLY BROWN TOPS
LADLE SCALLOP MIXTURE INTO EACH SERVING DISH
COMBINE BREADCRUMBS AND CHEDDAR CHEESE
TOP SCALLOP MIXTURE WITH CHEESE MIXTURE
PASS UNDER BROILER BRIEFLY JUST TO MELT TOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 921 - Calories from Fat 329
Percent Total Calories From: Fat 36%, Protein 17%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 22g, Cholesterol 146mg, Sodium 2352mg, Total Carbohydrate 101g, Dietary Fiber 2g, Sugars 0g, Protein 40g, Vitamin A 1437 units, Vitamin C 35 units, Calcium 0 units, Iron 3 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.