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SEAFOOD
CHAUNCEY'S SCAMPI
This is a pretty simple recipe, but I do have to stress one thing, cooking the ingredients so they are blended well with the flavor is so important.
Serves 4 to 6, depending on size of shrimp
Melt 1 cube unsalted butter in large fry pan; (I use cast iron for everything).
Add 2 tsp. Minced garlic,
1/2 to 1 tsp. Sharp paprika (depends on how zippy you want it to be)
1 tsp. Dried tarragon
Juice of 1 lime or lemon (lime is better)
2 - 3 tsp. Fresh Italian parsley
1/2 tsp. Coleman dried mustard
2 pounds tiger shrimp
Cook on low, stirring for 5 minutes. Turn heat up to med. High and if you need, add more butter, (I always do) about 2 Tbls. Stir, and then add your shrimp, cook for a minute or two and then add
about 1/4 C. cream Sherry and flambé!!! Turn heat to low and cook for another minute or 2. Serve on long grain rice or good egg noodles.
The cream sherry tones down the sharpness of the paprika and the Coleman mustard.
STEAMING ALL SHELL SEAFOOD
I have learned over the years to keep a gallon or so of white dry wine and of course the dark red dry wines, at hand. I watch for the sales and then stock up. First, let's go to Lobsters. When I buy
live lobsters, I name them. I just have to. After all, I am making this a personal thing. And I feel, if I am going to bring them to their death, it is going to be in THE most pleasant way possible.
That's where the wine comes in. You are going to need a very large deep pan. Put at least 2 cups of dry white wine in it. I always like to take a few roasted garlic cloves and mash them up in the
wine. When you decide to take your little " Anthony "or " Larry" or what ever you have named your lobsters, and put them in the pan, lets make it fun for them also. And one thing, when you put Larry
down in the pan, make sure he is upside down. He can drink more wine that way, and won't be smacking the lid open all the time. With this done, turn the heat up and put on your favorite dancing
music, and turn that up also. There you have it. And your little Larry's are ready to be enjoyed. I suppose you want to know how long to keep the heat going huh? Well, it's always a good idea to
steam 10 to 15 minutes.
As for Cockles and Mussels and Clams and Crabs, use that wine. Your not going to believe the difference in the taste of the meat. And it goes without saying, ROASTED GARLIC!
STUFFED TROUT WITH KING CRAB
Serves 2
2 Good sized fresh rainbow trout, clean then out real well.
3 TBS. unsalted butter
1/2 C minced fresh mushrooms
1 TBS. all-purpose flour
1/3 to 1/2 C cut fresh chives
1 tsp. Minced shallots
2 TBS. unsalted butter
1/4 cup half and half
Salt and pepper (I like to use kosher salt if I use salt)
3 TBS dry white wine
1 C. minced King Crab meat
Lemon or lime juice
Pan fry the trout in 3 tbls. of butter and brown on both sides, this shouldn't take more than 5 minutes. Take trout out of the pan and when it cools a bit, carefully bone the trout. You're going to
want to keep the trout warm. In another small pan, melt the other 3 tbls. butter and add the mushrooms, chives and shallots. Cook for a couple of minutes only. Add the flour stirring with a fork to
keep from balling up on you. Then add you half and half and you're salt and pepper to taste. Let this cook until it starts to thicken and come to a boil, then stir in your wine. Add the crab and cook
for about 4 minutes or so, not much longer. Now that this is done, stuff those trouts with the crab and squeeze the lemon or lime over the tops and serve.
LOBSTER ALA PLAYBOY
Serves 4 to 6
Meat from 2 1 1/4 lb. Boiled lobsters
1/3 cup butter
Salt, white pepper and paprika
2 cups milk
1/4 cup light cream
1 tsp. Grated onion
Tabasco sauce
Separate the lobster tomalley and the roe, if any, from the meat. Slice the meat into 1/2-inch thick pieces. Force the tomalley and the roe through a coarse sieve or colander into a heavy saucepan.
Add the butter. Sauté very slowly, stirring constantly, about 2 minutes. Add the lobster. Sauté about 2 more minutes more until each piece of lobster has absorbed some of the butter.
Sprinkle the lobster lightly with salt, white pepper and paprika. Add the milk and the cream and the onion. As slowly as possible, bring the liquid up to a boiling point, but not to a boil. (Don't
you just love those directions!!) Remove from the heat and add a dash of Tabasco. Now, you can eat this right now, but to really get all that you can from this, refrigerate over night. Then heat in a
double boiler and then eat.
* SOLE OF SOUFFLE OR SOUFFLE OF SOUL
This is solely easy and sole good and good for the soul!!! Had to do that you know! And no garlic or onion, can you believe that?
Serves 4
1 pound of fresh skinless sole fillets, cut up
3 Tbls. unsalted butter
3 Tbls. flour
salt and pepper
3/4 C fish stock
3/4 C half ∓ half
4 egg whites
4 egg yolks
Take fish and put it in a food processor and make into mush. Melt butter in pan and fork in flour, salt and pepper. Add the stock and the cream. Cook till it thickens and bubbles
and then take it off the heat and stir in the fish. Now beat the egg yolks till they are think and light colored, this takes a while, say 4 or 5 minutes Unless of course you use one of those electric
things. Don't kid yourself, it's still going to take a few minutes. Now fold in the fish. Beat those egg whites till they peak, if you got the electric thing~use it! Now fold in the other stuff. Put
this into a 2-quart souffle dish and bake it at 350 for 40 to 45 minutes, or say till you put a knife in it and it comes out clean. EAT!
HERE IS ANOTHER SOLE DISH TO JUST DIE FOR.
SOLE OF THE ALBERT
Serves 6
1/2 to 2/3's C dry vermouth
4 Tbls. unsalted butter, melted
5 teaspoons minced shallots or 4 shallots minced come see, come saw
1 TBS. minced fresh parsley, Italian
1 TBS fresh minced tarragon or 1/2 tsp. Dried and crushed
2 cloves garlic minced
1 1/2 C fresh soft French bread crumbs
6 fillets of sole
Juice of half a fresh lime of lemon
In a 12x8x2 or just larger baking dish, combine the vermouth and 4 TBS. of the melted butter, shallots, parsley and the tarragon; now spread it evenly in the baking dish. Combine the breadcrumbs and
the rest of the melted butter and sprinkle it over the fish. Place the fish, crumb sided up on the other mixture, (well, in the pan!) Bake this at 425 for 15 minutes until the fish is flaky and falls
apart. Serve up on plates and stir in the lemon or lime juice to the other remaining mixture and pour that over the fish. TRY NOT TO SCARF.
FILLETS OF SOLE IN CHAMPAGNE
If your planning a dinner party and really want to impress, this is a very impressive French dish. But all my recipes are. And this is easy. This will serve 6 people.
12 fillets of sole
3 shallots, chopped
4 TBS butter, unsalted
1/2 bottle of dry champagne
2/3 cup heavy cream
1 TBS flour
Salt and pepper and a dash of good paprika
Fold the fillets in half and flatten slightly so they do not curl up when cooking.
Soften the shallots in a fry pan with the melted butter. Do not allow to brown. Add the champagne, salt and pepper and the dash of paprika. Bring to a boil and poach the fillets for 3 to 5 minutes over a low heat. Remove the fillets and keep hot. Reduce the cooking liquor by half by boiling. Mix in the cream with the flour and pour into the pan using a wisk. Thicken the sauce over low heat for 3 minutes continually stirring with a Wisk. Strain through a sieve. Arrange the fillets on a warmed serving dish and pour the champagne sauce over and serve.
SOLE VANESSI
I like almost anything stuffed, there is always a surprise inside and this dish once again is a surprise you will make again and brag about.
serves 6
6 3-4 oz. Filets of sole
6 slices a Swiss cheese about 4X8
6 to 8 oz. Fresh crab meat or if you must, canned or frozen
6 mushroom caps
3 tsp. Butter, unsalted
1 tsp. Minced shallots
1 tsp. Fresh lemon juice
4 TBS. White wine or a good dry sherry
2 TBS. Clarified butter
1/2 tsp. Crushed dried basil
3 TBS. Flour
1 cup fish stock
1/2 cup cream
1/2 tsp. Lemon juice
Salt and white pepper
This all sounds like a lot, but once you lay the fillets out and first put a slice of cheese down the middle and then a mushroom in the middle of that and cover it with the crab, and then sprinkle the basil over and roll it up with the seam side down, it's not that much, is it. Put the fillets in a baking dish with the seam side down resting on the side of the dish. That holds it together don't you know!
In a saucepan melt the 3 tsp. Butter and add the mushrooms and shallots and 1 tsp. Lemon juice. Cook this till the shrooms are tender. Add the wine or sherry, and cook till almost gone. Add the clarified butter and flour and mix it good, now add the fish stock and cook till it is thick and starts to bubble. Add the cream and 1/2 tsp. of the lemon juice and salt and pepper. Pour this over the fillets and sprinkle with paprika and cover and cook in a 400 oven for 30 minutes.
LOBSTER THERMIDOR
I am always willing to try something new, but way back when, after trying tons of different ways to make Thermidor, combing a little from this recipe and a little from that recipe, here is the keeper. This recipe is better than any other Thermidor I have had in fine eateries. Nothing compares to this. Now, if you can't get live lobsters, or just don't want to deal with it, get the tails, and make sure they at least 1/2 to 3/4 pound each. Your going to have to have 4 individual baking dishes that this can be served in, the proper names of them escape me at this time, but the recipes must go on.
Serves 4
4 live lobsters and cook them as I have explained. Or the 4 tails.
1 1/2 stick of butter, unsalted
1/2 pound mushrooms, cleaned and sliced thin
1 TBS. Flour
1 TBS. Worcestershire sauce
2 cups heavy cream
1/2 cup Brandy
4 egg yolks
1 TBS. Chopped parsley
Fresh bread crumbs at least 1 cup
Parmesan cheese
Salt and white pepper
Steam the lobsters or the tails for about 20 minutes in salted water. Take out all the meat from the whole lobster and save the roe and the liver. Cut up the lobster in bite sizes.
Heat the butter in a skillet and then sauté the mushrooms for about 2 minutes. Add the flour and stir constantly till it disappears and add the lobster, Worcestershire, parsley. Brandy and cream and stirring, bring just to a boil, but DON'T BOIL!
With a mesh sieve, put roe and livers threw it in with the slightly beaten eggs and add a little of the sauce to the egg. Now pour the eggs into the lobster and salt and white pepper it and heat it good. Fill your baking dishes and sprinkle over the top the breadcrumbs and the Parmesan cheese, and dot each one with a dab of butter. Bake in a preheated 350 oven till it starts to bubble and serve. You're really going to love this one.
LOBSTER NEWBURG
I love lobster, I could eat it 6 times a week. I especially love to eat it first thing, ice cold, the next morning. But, should there be any Newburg left over, reheat then eat. I like the Thermidor the best, but in a pinch, Newburg will just have to do. You're going to need 4 to 6 individual baking dishes.
Serves 4 to 6 people
4 lobster tails cut into bit size pieces COOKED
6 TBS. Butter
1 tsp. Nutmeg
1/4 tsp. Paprika
2 TBS. Flour
1/3 cup dry sherry
3 egg yolks
2 cups cream
Toast triangles
Fresh bread crumbs buttered
Melt the butter over low heat in a double boiler, if you don't have one, then in a heavy pan, stir in the flour, the lobster paprika, coating the mobster good and then the nutmeg, salt and the sherry.
In a small bowl, beat the egg yolks and add the cream, mix it good. Slowly stir it into the lobster. Cook till it starts to thicken and just before it boils, but don't let it boil!!! Sprinkle the top with the buttered bread crumbs and brown under a broiler . Serve with the toasted triangles.
Page last updated: Oct 27, 2007
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