New york style oyster stew

Ingredients

1-1/2 doz large oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream to taste
old bay spice
2 oz celery, diced, blanched

Salt and cayenne

How to prepare

Sweat shallots in butter. Add wine and reduce by 1/2. Add cream and reduce by 1/3. Add oysters and juice. Heat but don’t boil. Add blanched celery and seasoning. Serve at once. Serves: 4

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Garlic Butter Scampi

Ingredients

Butter Sauce
3/4 cup butter
1 tbsp garlic, finely minced
1 cup clam juice
1/4 cup flour
1 tbsp parsley, minced
1/3 cup white wine
juice of 1/2 lemon
1 tbsp basil, dry
1/4 tbsp nutmeg
salt and pepper
1/2 cup half and half or light cream
Scampi
2 tbsp butter
1/3 cup olive oil
1 tbsp garlic, minced
juice of 1 lemon
1 tbsp parsley, chopped
1/2 tbsp red pepper, crushed
1 tbsp basil, fresh
1/4 cup white wine
1 ds vermouth, dry
salt and pepper
3 lb shrimp, deveined

How to prepare

MAKE SAUCE: Melt butter with garlic in saucepan over med heat; do not let the garlic brown.
In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for 30 to 45 min..
MAKE SCAMPI: Melt butter in lg saucepan on high heat and add oil.
Combine remaining ingredients keeping scampi aside until the last min.. Add scampi and saute until firm and slightly pink. Do not overcook. Pour scampi butter over scampi. from the “Garlic Lovers’ Cookbook,” published by the Gilroy Garlic Festival Yield: 8 Servings

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Degollado’s huatape de camaron- shrimp soup with epazote)

Ingredients

2 lb large shrimp, peeled and cleaned
1 quart water
1/2 tsp salt
2 epazote pods
20 epazote leaves
2 chile poblano, seeds removed
1 chile serrano
8 oz masa harina

How to prepare

Boil shrimp, water, salt and epazote pods just to bubbly. Blend epazote leaves, chile poblano and serrano. Add to shrimp mixture. Dissolve masa harina in about 2 cups cold water, or enough to make a smooth paste. Stir into soup. Simmer 20 minutes. Correct seasoning
hint: for a richer flavor, boil the shells in the water and then remove them before adding the other ingredients.

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Couscous Salad With Apricots, Pine Nuts, and Ginger

Ingredients

1 cup instant couscous
1/2 cup water
1 cup fresh orange juice
1/4 cup light olive oil
champagne vinegar (or other white wine vinegar).
1/3 cup thinly sliced dried apricots
1 tbsp dried currants
1 tbsp golden raisins
2 tsp grated fresh ginger
salt
1/4 md sized red onion, finely
diced, about 1/2 cup
2 tbsp pine nuts, toasted

How to prepare

Pour the couscous grains into a small mixing bowl. Combine the water, orange juice, olive oil and 2 tbsp vinegar in a med-sized saucepan. Bring the liquid just to a boil and stir in the dried fruit, ginger and 1/2 tsp salt, pour immediately over the couscous. Cover the bowl and let sit for 20 min, the couscous will cook in the liquid, but the liquid must be at the boiling point. Bring a small pot of water to a boil and drop in the red onion for 15 seconds. Drain well, toss the onion with a few splashes of vinegar to draw out its pink color. When the couscous is ready, gently fluff it with a fork and toss with the pine nuts and onion. Add salt to season and an additional splash of vinegar to brighten the flavor. To toast the pine nuts: Spread them on a cookie sheet and pop into the oven for about 10 min at 325

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Cold glazed salmon

Ingredients

3/4 cup dry white wine
8 basil leaves
3 spr tarragon (plus more for garnish)
3 shallots, minced
2 spr rosemary
2 lemon slices
3 spr celery leaves
7 lb whole salmon, cleaned, rinsed, patted dry
8 cup fish aspic (see recipe)
1 turnip
1 egg yolk, hard cooked, mashed
1 tsp unsalted butter

How to prepare

In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 tbs. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375

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Thai shrimp

Ingredients

1 lb shrimp
1 tbsp cooking oil
1 cup chopped onions
3 large cloves garlic, minced
1 tbsp minced fresh ginger root
1-2 fresh or dried chili peppers, seeded and chopped

2 tbsp ground coriander
2 tsp ground cumin
1 tsp paprika
1 cup coconut milk
1 stalk lemon grass, or grated rind of one lemon
1 tsp brown sugar, or palm sugar
2-4 tbsp tamarind juice, or lemon juice

How to prepare

1. Shell shrimp, devein if necessary .
2. In a wok or skillet, heat oil and saut

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CLAMS CASINO

Ingredients

12 clams washed on the half shell
3 oz green pepper
1/2 tsp chopped garlic
Black pepper to taste
Grated Parmesan cheese to taste
1/2 oz sherry
12 (3/4″) sq. mozzarella cheese
12 (1″) sq. bacon
Chopped parsley
Bread crumbs

How to prepare

Mix green pepper, garlic, pepper, grated cheese and sherry. Place one level tsp of mixture on clam. Top with Mozzarella and bacon. Dust with bread crumbs and parsley. Bake at 400 degrees on baking sheet for 15-20 minutes.

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Linguine and Clams

Ingredients

1 pkg linguine (10 oz to 1 Lb.)
2 cans clams with juice
1 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1 sm jar garlic, minced
2 tbsp olive oil

1 can chicken broth (or 1 bottle clam juice)
1 lb mushrooms (optional)
red pepper flakes (optional)
Parmesan Cheese

How to prepare

Saute mushrooms and garlic in olive oil. Add lemon juice, clams with juice, broth, pepper, salt, and red pepper flakes. Bring this to just under a boil and take off of heat. Prepare linguine according to package directions. Drain the pasta and add clam sauce to pasta. Sprinkle with Parmesan cheese

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