This is what you call decadent. It’s what you call “company dinner”. It’s what you call romantic, rich, and so good you wanna lick the spoon. Go ahead.
- 2 lbs of assorted seafood. Use shrimp, scallops, lobster, crab, oysters, crawfish, fish, clams, etc.
- 1 lb fettuccine noodles, cooked al dente.
- 1 stick butter
- 1 c cream
- 1 c Parmesan cheese (the best quality)
- 3 lg cloves of garlic minced
- 1/2 c white wine
- 1 c shredded mozzarella
- 1/2 c chopped fresh parsley
- Melt about 4 tbsp of butter in a saute pan and 1/4 c EVOO.
- Salt the seafood which has been defrosted (if frozen and patted dry.
- Saute the seafood until barely done. Remove to a separate plate.
- Add the garlic and wine and simmer until wine is reduced by half and the garlic is opaque and fragrant.
- Add balance of the butter and melt.
- Add the cream and simmer softly until reduced and thickened.
- Add the parmesan cheese and melt into the sauce.
- Add the fettuccine noodles, the seafood, and mozzarella and mix carefully but fully. Salt and pepper to taste.
- Reheat gently and serve.
NOTES: I would not put more than 3 different seafoods together.
SOURCE: Sherry Peyton
Oh my gosh. Crab cakes.
What food for the gods is this?
Crab is expensive and thus this is not something you have all the time, but do have it once in a while.
Make sure that every ingredient is the best.
Make sure that all the surrounding sides are impeccably perfect.
Feast! You are worth it.
- 1 cup homemade mayonnaise.
- 2 tbsp minced cornichons (baby gerkins will work fine)
- 1 tbsp minced capers, rinsed and chopped
- 1 egg
- 1 lb crab meat (the best you can afford)
- 1 tsp dry mustard
- 1/4 tsp cayenne
- 4 tbsp fresh minced parsley
- 1 tbsp finely minced onion
- 4-6 tbsp fresh bread crumbs
- 4 tbsp butter
- Make your mayonnaise. (reserve 2 tbsp) Add the cornichons and capers to it. Mix and place in the fridge to keep until ready to serve.
- Lightly beat the egg, and add to it the crabmeat, reserved mayo and all the rest, except the breadcrumbs and butter. Mix gently.
- Form into patties.
- Roll in the breadcrumbs, patting gently to get them to adhere.
- Fry in the butter on medium, browning and then turning carefully. These are fragile, so handle with care. Brown both sides well, to make a nice crust. This will take 3-5 minutes.
- Serve with the tartar sauce.
SERVES: 4 (assuming 2 per person)
NOTES: This recipe comes from Serious Eats. I have modified it slightly
Seafood is cheap here in southern New Mexico. I assume it’s because we aren’t so terribly far from the Gulf. No matter. I love shrimp and this is a very nice recipe that is easy and tastes good.
I have tweaked it a bit but you can see the original at LaaLoosh. It’s supposed to be a leaner version of Shrimp Scampi. I found it delicious and I didn’t miss a bit of all the butter you usually find.
- 1 lb shrimp, peeled, and deveined.
- 2 tbsp butter, melted
- Juice of 1/2 lemon
- 2 tbsp fresh parsley
- 2 tbsp good quality Parmesan cheese
- 1 tsp paprika
- 1 tbsp lemon zest
- 3 cloves garlic, microplaned
- 1 c of panko crumbs or fresh bread crumbs
- salt and pepper
- Preheat oven to 425°
- In a bowl, combine shrimp, lemon juice, garlic, paprika and salt and pepper. Mix gently and place in a baking dish, small enough that the shrimp is touching.
- Mix in another bowl the rest of the ingredients, mixing until it is evenly blended.
- Sprinkle the crumbs over the shrimp and place in oven.
- Bake for 10-12 minutes until shrimp is cooked through.
NOTES: This is lovely served over pasta such as angel hair or fettuccine. Have more fresh Parmesan at the table, and some great crusty bread and a salad and you have a great meal that is good for company yet easy to prepare. You might consider sprinkling the plate with some toasted walnuts as a final elegant finish.
Looking for something elegant?
Not to difficult or time-consuming?
Fresh, with great ingredients?
Well, read along. This is it. Simply sublime, full of flavor, and with the best real foods available.
When quality matters, impress yourself or your guests with this dish.
- 12 medium shrimp, cleaned
- 1/4 c extra virgin olive oil
- zest of 1/2 lemon
- salt and pepper
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/2 lb linguine, cooked al dente
- 1 lemon, juiced and zest of remaining half
- 1/2 stick butter (4 tbsp)
- 2 cloves garlic, micro-planed
- 1/4 c minced oil-packed sun-dried tomatoes
- 1/4 c fresh parsley
- Best Parmesan-Reggiano for grating on the top
- Place shrimp in small plastic bag and pour in the marinade (EVOO, zest, salt, pepper, vinegar, garlic) Marinate for no more than 1 1/2 hours (1 hour is best)
- Place shrimp on wooden skewers and set on plate in the fridge.
- Cook the pasta in salted water.
- In a saute pan, melt the butter, add the remaining garlic, tomatoes, lemon juice and zest. Reduce by 1/3.
- Add the cooked and drained pasta and stir to coat. Add the parsley.
- Using a stove grill plate, heat to very hot. Place the shrimp on the plate and sear quickly, turn when edges are turning pink. Do the other side. Do NOT overcook.
- Plate the pasta between 2 plates and place a shrimp skewer on the top of each. Grate the cheese on top generously.
Serve with a great simple salad of greens with a light vinaigrette and some french bread.
- Meiterranian Shrimp (inkinthekitchen.wordpress.com)
- Rosemary and Thyme Roasted Shrimp (thisissogood.wordpress.com)
Taverns make the best fish and chips.
When I was a kid, my dad stopped on Fridays at a local tavern on his way home and got greasy bags of succulent fish and crisp french fries.
When I married, our local tavern had Friday fish fries and we used to gorge.
Then they changed hands, and well, that was the end of that.
So I had to learn.
And I’m very picky about my fish. The “Gordon’s” crap is uneatable. So I had to learn.
Alton Brown from the Food Network did this one up, and it is perfect.
I know, deep-frying is a pain. I have a big old lunky deep fryer, but frankly find a big cast iron skillet works best and I don’t use nearly the oil.
I’ve given you two ways to do the french fries. Frankly I always bake mine now.
So get to it, cuz you know you love it.
- 3/4 c flour
- 1/2 c cornstarch
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1 tsp baking powder
- salt and pepper to taste
- 1 can beer
- 1 1/2 lbs. fish of your choice
- 3/4 c flour
- 3-4 russet potatoes
INSTRUCTIONS FOR THE FISH:
- Mix the dry ingredients with a whisk and then add the beer until you get a pretty thin batter.
- Dry fish and cut into manageable pieces.
- Dust in the flour and place on a rack until all are done.
- Then with a wooden skewer (this just works so nicely), dip in the batter and let excessive drip off. Then back into the flour. Then replace on the rack.
- Place in a 375° oil deep fryer or other suitable pan until done–lightly browned. Don’t crowd.
- Place on a rack with paper towelling beneath to catch drips. When all are done, place in a warm oven to hold until french fries are done.
INSTRUCTIONS FOR THE FRENCH FRIES: (METHOD I)
- Cut up potatoes into nice stick form. Place in a microwave safe dish with 1/4 oil and cook just until pliable.
- Dry the potatoes.
- Place in the oil at 325-250° for about 6-8 minutes. Remove, drain, and when all are done, refry for 3 minutes more in batches again.
INSTRUCTIONS FOR THE FRENCH FRIES: (METHOD II)
- Cut up potatoes. Uniformity matters more here. Place in a plastic bag and add about 3 tbsp of oil. Shake and massage until all are coated.
- Place on a parchment paper lined jelly roll or cookie sheet. Don’t let chips touch each other. You may need 2 sheets to accommodate all.
- Place in pre-heated 425° for about 12 minutes and then turn on the broiler and cook for an additional 10 minutes or so until nicely golden. (the broiler obviates having to tediously turn them all over).
Serve with coleslaw and homemade tartar sauce.
- Fish and chips with a twist (itsnotartitsdinner.wordpress.com)