Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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Kaki dofujiru (oyster and bean curd miso)

Ingredients

1 1/3 pints first soup stock
1 tbsp red miso
4 tbsp white miso
1 piece fried bean curd (aburage)
8 oz bean curd (momen tofu), cut into 1″ cubes
16 oysters, rinsed in salted water, shelled
1 oz cilantro, chopped
1″ piece ginger root, peeled, grated
Japanese pepper (sansho)

How to prepare

Heat soup stock, add miso pastes, mix until smooth. Cut fried bean cure into strips (1/4″) and add to soup with the cubed tofu and oysters, and simmer until oysters are just plump, less than one minute. Remove from heat; add parsley and pour soup into 4 bowls. Garnish with grated ginger and sansho.

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Roasted red snapper

Ingredients

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped italian parsley
2 cups fresh french bread crumbs
1/4 cup olive oil

3 1/2 lb to 4 lb red snapper
1/4 cup dry white wine
olive oil

How to prepare

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately and refrigerate.) Preheat oven to 450

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Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Spanish marinated calamari

Ingredients

Sherry marinade 888
3 tbsp dry sherry
1 tbsp spanish brandy or cognac
2 cup dry white wine
1/4 cup fresh lemon juice
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil,

1/4 cup chopped red onion
2 to 3 garlic cloves, minced
2 tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp paprika

Squid 888
2 lb fresh squid, cleaned and cut into 1″ rings
3 quarts water
2 tbsp salt

How to prepare

To make the marinade, combine the sherry, brandy, wine, lemon juice, and lime juice in a non reactive bowl. Whisk in the olive oil a little bit at a time. Add the onion, garlic. Parsley, oregano, and paprika. In a large saucepan, bring about 3 quarts water and the salt to a rolling boil. Blanch the squid for 60 seconds and immediately plunge the squid into a bowl of ice water to stop the cooking process. Drain the squid and place in a non reactive bowl or zip-lock plastic bag and marinate in the refrigerator overnight. Serve the squid on a small bed of greens. 4 to 6 appetizer servings.

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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New england seafood chowder

Ingredients

3 lb mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4″ pieces
8 bacon slices, chopped
2 lg onions, chopped
1 tbsp curry powder
32 oz clam juice
4 cups 1/2″ dice peeled white potatoes (about 3 pounds)
4 cups 1/2″ dice peeled butternut squash (about 3 pounds)
2 bay leaves
4 cups chopped kale leaves
5 cups milk

1 cup half and half
2 tbsp minced fresh thyme or 2 tsp dried, crumbled

How to prepare

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saut

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Deviled clams

Ingredients

12 large quahog clams or 25 smaller clams
1 tbsp onion, minced fine
3 tbsp dry white wine
1/2 cup water
3/4 cup dried bread crumbs
salt

Black pepper, ground
2 slices bacon
1 clove garlic, minced
1 tbsp green bell pepper, cored, seeded & minced
1/3 cup clam juice (cooking liquid)
1 tbsp parsley, chopped

2 tbsp butter
2 tbsp parsley, chopped

How to prepare

Preheat the oven to 450 degrees. Bring the water to a boil. Steam the clams in the water until they open (about 5 minutes). Cool. Reserve the liquid (see the ingredients). Remove the clams from their shells (save the shells). Chop the clams very finely. Stir in the bread crumbs, salt and pepper. Set aside. Saut

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Shrimp Scampi

Ingredients

1/2 cup butter
1 tbsp salt
3 clove of garlic crushed
2 tbsp lemon peel
2 tbsp lemon juice
2 lb jumbo shrimp
1/4 cup parsley

How to prepare

Put in sauce pan and melt together let sit until ready to cook. Peel shrimp and add to above sauce and saute until done. (about 24 min.) Sprinkle parsley as you cook. Serve with parsley and lemon wedges to garnish.
Spoon excess sauce from pan over shrimp.

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Greek shrimp

Ingredients

1 lb large shrimp, peeled
4 cloves garlic
1 lb can plum tomatoes, chopped
1/4 cup fish broth or shrimp shells boiled in water
4 tbsp butter or margarine
1 tsp greek oregano

2-3 tbsp capers
1 tsp crushed red pepper
1/4 cup ouzo, plus additional 1-2 tsp after broiling
1/2 cup bulgarian or french feta, crumbled
salt and pepper to taste

How to prepare

First, peel the shrimp and if you make the fish broth, put half the shells in 1/4 cup of boiling water and let stand for 5 minutes. Saut

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