shellfish

  1. Chef

    Lobster Thermidor

    3 ounces whole butter 3 ounces shallots, fine dice 1 pint mushrooms, quartered salt and pepper, to taste 8 fluid ounces lobster or shellfish stock 1 pint heavy cream 3 fluid ounces brandy 3 fluid ounces dry sherry 1/2 teaspoon worcestershire sauce 1/2 teaspoon cayenne pepper or hot sauce 24...
  2. Chef

    Jumbo Lump Blue Crab and Langoustine Cake with Rhubarb Preserves and Citrus Vanilla S

    2 teaspoons olive oil 1 teaspoon garlic, chopped 4 ounces langoustine meat or baby shrimp, raw, peeled and deveined 4 ounces scallops 1 egg white 6 green onions, minced 1 serrano pepper, minced 2 tablespoons fresh cilantro, chopped 4 tablespoons dry bread crumbs 2 teaspoons fresh lime juice 8...
  3. Chef

    Creole Seafood Stew

    1 fluid ounce extra virgin olive oil 2 shrimp, U-12, head on 1 teaspoon Creole Spice Mix, recipe follows 1 piece Seafood Boudin, recipe follows 1 teaspoon garlic, sliced thin 4 mussels 4 sea scallops 3 littleneck clams 5 fluid ounces white wine 1 teaspoon fresh herbs, assorted, chopped 10 fluid...
  4. Chef

    Chilled Shellfish Platter

    1 lobster, boiled 4 oysters 4 shrimp, U-10, boiled and peeled, tails intact 3 ounces crab meat, lump carrots, as needed celery, as needed 2 scallions 1 baby fennel, split and blanched red oak leaf lettuce, as needed Servings: 2 1. Remove the tail from the lobster. Remove the meat from the tail...
  5. Chef

    Stewed Mushrooms and Queens

    1/2 pound mushrooms 1/2 pound queens (bay scallops) 1/4 pint milk 1/4 pint single cream or jersey milk tarragon vinegar anchovy essence 1 small bay leaf fresh parsley 1 1/2 tablespoons butter 1 1/2 tablespoons flour fried bread crumbs or triangles of fried bread Servings: 6 1. Slice the...
  6. Chef

    Caponata

    2 pounds eggplant, peeled and cut into 1" cubes 1/4 cup extra virgin olive oil, more if necessary 2 garlic cloves, mashed 1 medium yellow or red onion, peeled, cut in half, and sliced 2 cups sliced celery 2 cups chopped ripe roma tomatoes 3 bay leaves, break into 2-3 pieces, remove midrib...
  7. Chef

    California Bouillabaisse

    1 leek (white part), chopped fine 2 cloves garlic, minced 1 tablespoon olive oil 5 1/2 cups seeded tomatoes, chopped 6 ounces dry white wine 4 cups fish stock * 1/4 teaspoon toasted anise seed, crushed 1/2 teaspoon grated orange rind Pinch saffron (1 to 2 pinches) 3 tablespoons Italian parsley...
  8. Chef

    Shrimp Zarzuela

    1/4 cup olive oil 1 pound large shrimp, shelled and deveined 1/4 cup finely chopped onion 2 teaspoons minced garlic (about 2 large cloves) 3 tablespoons sherry wine vinegar 1 pound tomatoes (about 2 cups), chopped 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 6 saffron...
  9. Chef

    Jack Daniel's Marinade

    Jack Daniel's Marinade 1/4 cup Jack Daniel's whiskey 1/4 cup soy sauce 1/4 cup Dijon−style mustard 1/4 cup minced green onion and tops 1/4 cup firmly packed light brown sugar 1 teas. salt Dash of Worcestershire sauce pepper to taste Combine all ingreds. Blend well. Use to marinate shrimp or...
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