Peas with prosciutto, roman style

Ingredients

1 medium sized red onion, cleaned
1 tbsp lard or sweet butter
4 tbsp olive oil
1 1/2 lb fresh peas or 1 1/2 lb fresh frozen peas not defrosted
1 cup chicken or meat broth
salt and ground black pepper

Pinch of saffron
3 oz. Prosciutto, cut very thin

How to prepare

Finely chop the onion. Place a medium sized casserole with the lard and olive oil over medium hat and when the lard is melted, add the onion and saut

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Paris chuck roast

Ingredients

3 lb chuck roast, cut into 2″ cubes
1 1/2 tbs. Vegetable oil
1/2 tbs. Salt
1 tsp. Pepper
1/8 cup butter or margarine
4 cups peeled, sliced onion
2 lg cloves garlic, peeled & minced
1 can (12 oz) light beer
2 tbs. Light brown sugar, packed
1 1/2 tbs. Salt
2 large sprigs parsley
1 large bay leaf
1/2 tsp. Dried thyme
1 1/2 tbs. Cornstarch
2 tbs. White vinegar

How to prepare

In a large skillet, over medium heat, saut

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Habanero-lime grilled salmon

Ingredients

4 salmon steaks
1/4 cup vegetable oil
1/2 cup orange juice, fresh preferred
3 tbsp lime juice, fresh preferred
1 tbsp tequila
1 tbsp lime zest
1 tbsp finely minced habanero chile
1 clove garlic, minced

How to prepare

Combine all the ingredients for the marinade and marinate the salmon for 2 hours at room temperature in a non-reactive dish, turning frequently.
Grill the salmon over hot coals, basting frequently with the marinade. Serves: 4. Heat scale: hot

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Shrimp quesadilla with cilantro pesto

Ingredients

6 10″ flour tortillas
olive oil for brushing
9 tbsp cilantro pesto (recipe follows)
1/2 cup grated dry jack cheese
1 1/2 cups grated jack cheese
1/2 cup passila peppers, sliced
1 lb medium shrimp

Chopped cilantro for garnish
fresh salsa (recipe follows)
cilantro pesto 88888
2 bunches cilantro, stems removed
2 cloves garlic
1/4 cup toasted pine nuts
1 cup good quality olive oil

Fresh tomato salsa 88888
1 lg tomato, peeled, seeded and diced
1/4 cup green onions
1 or 2 small hot chiles, seeded and finely chopped
3 tbsp chopped cilantro

How to prepare

Shell shrimp and grill or saut

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Teriyaki salmon steaks

Ingredients

4 salmon steaks (1-1/2 lbs.)
1/4 cup chopped onion
1/4 cup oil
2 tbsp brown sugar
1/4 cup white wine
2 tbsp lemon juice
1 clove garlic, minced

1/2 tsp freshly grated ginger
1/4 cup soy sauce

How to prepare

Place the salmon steaks in a shallow baking dish. Combine all the remaining ingredients and pour over the steaks. Marinate the steaks in the refrigerator for at least 4 hours, turning occasionally. Place the fish on a well greased grill or broiler 4″ from moderately hot coals or other heat source. Cook 10 minutes per” of thickness (half the time on each side) or until the fish flakes easily with a fork. Baste with the sauce when turning.

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Shrimp and crab jambalaya

Ingredients

1 cup fresh claw crab meat
1 cup small shrimp chopped peeled and deveined
2 tbsp reduced-calorie margarine
1 cup very finely chopped onions
1/4 cup very finely chopped green bell pepper

1/4 cup very finely chopped celery
1/4 tsp salt
1/4 tsp ground oregano
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 1/3 cups chicken stock

1/3 cup very finely chopped green onion
1 tbsp very finely chopped parsley
2 cups cooked rice

How to prepare

In a medium saucepan over high heat, melt margarine. Add the onions, bell pepper, and celery and saut

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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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Seafood papillote (in foil packets)

Ingredients

24 oz pieces sole
4 lg shrimp, peeled and deveined
4 sea scallops
4 mussels, cleaned in shell
4 littleneck clams, washed
1 cup tomato sauce
4 oz white wine
4 fresh basil leaves
2 pieces aluminum foil

How to prepare

On each piece of foil, place piece of sole or scrod, 2 shrimp, 2 scallops, 2 mussels, 2 clams, 1/2 cup tomato sauce, 2 oz wine, and 2 basil leaves, wrap fish put on baking sheet in preheated 400f oven for 20 mins foil will puff up serve serves 2 each guest will cut an “x” in the foil with a knife to release the steam note: be careful of the heat from escaping steam when opening papillotes.

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