Shrimp and scallop saut

Ingredients

3 tbsp butter
3 tbsp olive oil
6 large garlic cloves, minced
1 lb mushrooms, sliced
2 tbsp tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice

1 lb med shrimp, peeled, deveined
1 lb bay scallops
1 bunch green onions, sliced
1/3 cup chopped fresh parsley

How to prepare

Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and saut

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Zucchini coriander soup

Ingredients

1/2 cup chopped onion
2 tbsp olive oil, (28 ounce can)
3/4 lb zucchini, cut into 1/2″ pieces
1 1/2 cups chicken broth
1 1/2 cups cilantro, fresh, chopped.
2 tsp lemon juice

How to prepare

In a lg saucepan cook the onion in the oil over med low heat stirring until softened. Add zucchini and salt and pepper to taste. Cook covered, stirring occasionally for 4 minutes. Add broth and 1 1/4 cup water and simmer covered for 10 minutes or until zucchini is tender. Remove pan from heat and add coriander and let cool. Puree in processor in batches, transferring to bowl. Add lemon and salt and pepper to taste. Serve room temperature or chilled. 4 cups or 4 servings. Gourmet magazine – 6/90

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Tomato – basil shrimp with wine

Ingredients

12 oz shelled shrimp
1 cup chopped onion
2 tbsp butter
1 tbsp olive oil
1 cup white wine
1 tbsp instant chicken bouillon
1 tsp dried basil
2 med tomatoes peeled, seeded and chopped
10 oz hot cooked pasta
1/4 cup butter
1/2 cup parmesan cheese, grated
1/2 cup parsley, fresh, chopped

How to prepare

Thaw shrimp, if frozen. In saucepan cook onion in 2 tbsp butter and the olive oil till tender but not brown. Stir in wine, bouillon granules, basil, 1/2 tsp salt and 1/8 tsp pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter. Add shrimp mixture, cheese and parsley; toss till pasta is coated. Serving size : 4
serve with a lg green salad and some crusty french bread and it’s just about the perfect meal.

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Byerly’s wild rice soup

Ingredients

2 tbsp butter
1 tbsp minced onion
1/4 cup flour
4 cups broth
2 cups cooked wild rice
1/2 tsp salt
1 cup half and half

2 tbsp dry sherry (optional)
1/3 cup minced ham
1/3 cup finely grated carrot
3 tbsp chopped slivered almonds
minced parsley or chives

How to prepare

Melt butter in pan, saut

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Cucumber & red pepper salad

Ingredients

3 med cucumbers, peeled & sliced
1 onion, sliced and separated
1 red bell pepper, sliced into strips
1/2 cup vinegar
1/4 cup sugar
2 tab lemon juice
1 tsp celery seeds
1 tsp salt
1/8 tsp pepper

How to prepare

Toss first 3 ingredients in a bowl. Combine remaining ingredients in a jar and shake vigorously. Pour over vegetables. Cover and refrigerate for 8 hours, stirring occasionally.

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Crabmeat Ravioli

Ingredients

Sauce Bechamel —
2 tbsp butter
2 tbsp flour
1 1/4 cup heavy cream scalded
salt and white pepper to taste
Crabmeat Filling —
1 lb lump crabmeat
1 tbsp butter
1/4 cup green onion minced
1/2 cup cracker crumbs
salt and white pepper to taste
Ravioli Dough —
1/2 cup flour or more
1 lg egg slightly beaten
1 tbsp water
1 tbsp olive oil
Sauce —
1/2 cup heavy cream
2 oz butter softened
salt and white pepper to taste
1/4 cup Parmesan cheese grated

How to prepare

SAUCE BECHAMEL In a sm saucepan, over med heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 3 min.. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

CRABMEAT FILLING Add crabmeat to cooled sauce bechamel. In a sm skillet, over med heat, melt butter and saute onion until translucent. Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to cool. Form filling into golf ball sized balls when cooled.

RAVIOLI DOUGH Put flour into a lg mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead for 5 min.. Allow to rest for 1 hour. Place rested dough on a lightly floured surface and roll out 1/8″ thick.

ASSEMBLY Place crabmeat balls about 1 1/2 inches apart on one sheet of pasta dough. Paint areas between crabmeat balls with water and place a second sheet of dough over. Form ravioli by pressing around each ball to form a seal, making sure you remove all trapped air. Cut into squares.
SAUCE Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 min.. Drain. Serve with sauce poured over and topped with grated Parmesan cheese. Recipe By : Great Chefs of New Orleans Serving Size : 4

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Roasted garlic salsa

Ingredients

3/4 packed cup garlic cloves, peeled
10 large ripe tomatoes
3 lbs large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 cup chopped green onions, including green tops
1/4 cup extra-virgin olive oil
1/4 cup hot pepper sauce
1/4 cup cajun spice blend

How to prepare

The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.

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Asparagus fritters

Ingredients

2 lbs asparagus
1-1/2 cup flour
2 tbsp fresh grated parmesan cheese
1 pinch salt
1 pinch dried basil, oregano or thyme
4 eggs beaten
1 cup milk

How to prepare

Peel the asparagus to eliminate any tough skin from the stalks. Cut into 1″ pieces. Throw into a big pot of boiling water for 2 minutes, remove and rinse with cold water to stop the cooking. Pat dry. Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb. Beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tbsp butter with 1 tbsp vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

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Gazpacho

Ingredients

3 pounds tomatoes, peeled and roughly cut up
1 onion cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 garlic clove
1 tsp ground cumin
1 tbsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar

How to prepare

Puree everything in a blender or food processor. Chill and serve with garlic croutons.

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