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Recipe : Red Snapper In Brodetto with Polenta Procedure : ———————————-POLENTA———————————- 6 c Water, cold 1 tb Butter, unsalted 1 ts Salt 1 Bay leaf 1 1/2 c Cornmeal ————————–RED SNAPPER IN BRODETTO————————– 4 lb Red Snapper, cleaned OR 4 lb Stripped Bass, cleaned OR 4 lb Sea Bass, cleaned OR 4 lb Monkfish, cleaned [...]
Recipe : Saumon En Paupiette Au Beurre Blanc Procedure : 4 sl Salmon, sliced, thin, – about 4 oz each 1/2 lb Scallops 1 ea Egg white 1 c Cream, heavy Salt (to taste) Pepper, white (to taste) 2 tb Vinegar, wine 1/2 c Wine, white 2 tb Shallots, minced ——————————–BUERRE BLANC——————————– 1/4 c Shallots, [...]
Recipe : Bay Scallop Stew Procedure : 2 tb Chopped shallot 2 tb Butter 1 c Dry white wine 1 c Heavy cream 2 c Milk (not skim or 2%) 3 tb Snipped chives 1 lb Scallops OR 1/2 lb Scallops AND ** 1/2 lb Lobster meat ** 1 ts White pepper (or to taste) [...]
Recipe : Baked Red Snapper Procedure : 2 lb Red Snapper Fillets; * 1 c Milk 1 ts Oregano Leaves; Dried 1 ea Onion; Medium, Sliced 1/4 c Olive Or Vegetable Oil 1/2 c Ripe Olives; Pitted 1/4 c White Wine; Dry 1/4 c Lemon Juice 2 tb Capers 1 ts Cumin; Ground 1/2 ts [...]
Recipe : Braised Pork and Fresh Oysters In Clay Pot Procedure : 1/2 lb Boneless pork butt, cut in 1 1/2″ cubes 8 md Fresh Pacific oysters (OR 1 10 oz. jar) 4 Green onions 1 1/2 c Warm water 1 tb Brown bean sauce 1 ts Dark soy sauce 1 ts Fresh ginger, minced [...]
Recipe : Baked Trout with Yoghurt and Herbs Procedure : 6 6-8 oz trouts 7 1/2 fl Greek strained yoghurt 2 1/2 fl Whipping cream 2 tb Fresh chopped parsley 2 tb Chopped chives 2 tb Chopped fennel 1 ts Fresh chopped thyme 1 ts Fresh chopped oregano 1 ts Fresh chopped tarragon Clarified or [...]
Recipe : Poached Fish with Tomatoes and Purple Basil Procedure : 2 ea Halibut, filets, – (@ 6oz ea) 5 oz Butter, unsalted 1 c Tomatoes, seeded, – skinned, chopped 1 c Stock, fish 1 c Basil, purple, chopped Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, [...]
Recipe : Baked Eel (Anguilla) Procedure : 1/2 c Olive oil 2 tb Wine vinegar 2 Bay leaves 1 ts Salt 1/2 ts Pepper 1 tb Bread crumbs 2 lb Eel (large variety), skinned -and cut into 4-inch pieces additional bay leaves Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel [...]
Recipe : Basic Fish Stock – *P Cooking Class Procedure : 4 qt Water 1 c Dry white wine 4 lb Fish trimmings 2 tb Lemon juice 1 Onion peeled/halved 2 Stalks celery, halved 4 Sprigs parsley 2 Sprigs thyme (or 1/2 t dried 6 Peppercorns BRING THE WATER AND WINE to a boil over [...]
Recipe : Fish Broth with Oysters and Saffron Procedure : 1/4 c Butter, unsalted 1 md Onion, coarsely chopped 1 1/2 ea Carrots *** 3 ea Celery *** 2 sm Leeks *** 6 ea Parsley stems 2 ea Garlic, cloves, crushed, – peeled 2 ea Bay leaves 1/2 ts Juniper, berries 1 lg Tomato, cut [...]
Recipe : Pepper Oysters Procedure : 24 ea Oysters, fresh 2 tb Peppercorns, black 3 lg Garlic, cloves, peeled 1/2 ts Salt 3 tb Oil, olive 3 ea Bay leaves 2 tb Juice, lime, fresh Shuck the oysters and reserve their shells and juice. Put the oyster juice into a hot saute pan and bring [...]