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Old March 13th, 2008, 02:49 PM   #21
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West Side Fish Story

Ingredients: Feeds 4

4 ea., 10oz., fillets of striped bass I prefer skin on,
1 large sprig of thyme,
1 clove garlic
1oz., cooking oil
3 oz., whole butter
salt and pepper to taste

1lbs Haricot Vert
2 large shallots
2 oz., extra virgin olive oil
1/2 oz. Sherry wine vinegar,
salt and pepper to taste

2 Idaho baking potatoes
chopped fresh flat leaf parsley
s & p tt

Method
For the fish, wait until the beans have been blanched, then have a good thick bottom sauté pan nice and warm but not too hot. This Poele method, used in France for years has gained a lot in popularity in the Good American kitchens. It's kind of braising, sautéing, almost poaching at the same time. The key is the pan should not be too hot to burn the milk solids in the butter and you have to keep the butter moving, with the spoon basting the fish constantly which also cools the butter and incorporates a bit of air into it. In return in cooks the fish on both sides at the same time while imparting great flavor from the butter, garlic, thyme baste. Just like the show place the fish in if kin is on, place it skind side down to crisp the skin, if no skin place skin side up, as the flesh side will be the side the gets served facing up on the plate. Saute it while basting with the spoon keep the pan tilted to drain the butter. Turn once, and finish cooking in the pan, check doneness with a metal skewer in the center, should be just warm, and remember that it will carryover cook at least 5% once out of the pan. Before plating place on a towel to drain off excess butter fat from the pan.

The beans need to be blanched well I like them cooked all the way through so you have no raw chlorophyll flavor. At pick up sauté the sliced shallots until they are golden, add the blanched Haricot Vert, toss together, salt, pepper, a splash of Olive Oil and a splash of Vinegar, and then plate them.

The potatoes should be peeled and then diced small and placed in a container with fresh water this helps remove some of the potato starch which will cause them to stick together whn they cook which is not what we want here. Drain the potatoes, have a hot pan ready and into that pan place a generous amount of cooking oil, add the potatoes to cover the bottom and toss well, while moving them around with a spatula or spoon. We want them to color evenly, and as they begin to brown the pan must be moved around a lot to assure even color not burned on one side. When they are all golden and crispy, add a little whole butter, chopped parsley, and drain onto a paper towel, allow to cool for a minute or so. They should be light and fluffy, and crisp and delicious, don't forget salt and pepper.

Arrange the fish, the beans and the potato on a plate and enjoy !!!!
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Old March 13th, 2008, 02:51 PM   #22
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1/2 & 1/2 Burgers

Ingredients: feeds 4

1# large shrimp peeled deviened (save the shells in the freezer for stock)
1# Jumbo Lump Crabmeat picked to remove any shells
S + pp to taste (smoked habanero or scotch bonnet is a nice touch)
Cleaned washed spun dry organic red leaf, oak leaf, lambs tongue or mizuno lettuces
4 pieces of white toast trimmed of crust, or even better, toasted brioche
2 large onions
12 oz., butter milk
1/2 lbs flour
2 qts frying oil at 375 degrees
Tomato Ketchup
2 T Chopped Coriander
1 T chopped flat parsley

Lemon Mayonnaise:
2 egg yolks at room temp
juice of 1 lemon plus brunoise of its yellow skin
14oz., canola oil (room temp)
Combine well the yolks and lemon juice, and slowly whisk in the oil in a drizzle, little at a time.
once all the oil is incorporated, season with a touch of sea sale, and the bruniose lemon yellow skin. Let sit refrigerated for 24 hours prior to use.

In a food processor pulse the shrimp to coarse blended, add the crabmeat, pulse to catch, add 1 T lemon juice, salt pepper, herbs and remove. Form into 4 nice paddies. Peel 2 onions slice across half in thick cuts, then free up the nicest individual rings. Place these in a mixing bowl and cover with buttermilk to coat all. Have 375 degree fat ready in a tall pan, and one by one dredge the onion rings in the flour to coat well, then fry to golden and remove onto absorbent paper, season with salt, and hold warm.

Sauté the burgers in oil and butter, coloring both sides nicely and gently, cook 6 - 7 minutes total, if need be put a lid on for a minute to push the cooking a bit then remove, from the pan onto a towel to degrease. Arrange croutons on each plate with a generous smear of lemon mayonnaise on each crouton, arrange the lettuce leaves on top of the mayonnaise, place the burger on the lettuce, top the burger with a mound of onion rings. Garnish the plates with little "dots" of ketchup to make them a bit soigné, and enjoy!
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Old March 13th, 2008, 02:56 PM   #23
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BLACK BASS BLISS

Ingredients feeds 2
2 ea 8 oz., fillets of black bass , scaled, skin on
8 little neck clams
12 cleaned de-bearded mussels
12 asparagus stalks, peeled if needed, cooked in salted boiling water, cut into 2” lengths
3 T tomato concasser
2 cloves minced garlic
2 oz., dry white wine
1 T sliced green Jalapeno pepper
2 T Fresh Basil Chiffonade
3 oz., Extra Virgin Olive oil
2 T unsalted butter
S & P to taste

Soak the mussels and clams for a half hour to purge them, and de-beard the mussels, and scrub the clams and mussel shells clean of any sand or foreign matter. In a 10 “ pan heat 1 T Extra virgin Olive Oil, add the garlic, the wine, then the clams and mussels and place a lid on the pan. Check in a few minutes and remove the shellfish as they open and cooked, reserve them on the side, in a bowl with lid to keep them warm. Reduce the cooking broth by half and into this broth place the Bass Fillets skin side up, return the lid, reduce heat to a gentle simmer. After 2 minutes remove the lid and check the fish for doneness with a stainless skewer or a cake tester. The flesh should be warm when tested against the skin beneath your lower lip when removing the skewer after several seconds in the center meaty portion of the fish fillets. Once you determine that the fish are done, carefully remove them with a slotted spatula, hold them on the side warm, increase the flame to the pan juices and add the tomato concasser, the blanched asparagus, the sliced pepper, and basil, bring to simmer reduce a bit more, mount this with the remaining 2 T Olive Oil, and butter and emulsify. Arrange the shellfish and fish on a plate, spoon all the pan jus over them evenly.
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Old March 15th, 2008, 02:49 PM   #24
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SALMON SLOW AND TENDER/DILL & CUCUMBER SAUCE

Ingredients
Salmon:


1-1/2 pounds (750 g) salmon fillet (or larger), in one piece
2 tablespoons (30 mL) olive oil or melted butter
1 teaspoon (5 mL) salt
1/4 teaspoon (1 mL) black pepper
Cucumber Dill Sauce:

1/2 cup (125 mL) plain yogurt
1/2 cup (125 mL) mayonnaise
2 green onions, chopped
1 small cucumber, peeled and chopped
1 tablespoon (15 mL) chopped fresh dillweed (or half as much dried)
1/4 teaspoon (1 mL) salt
Cooking Instructions
Preheat oven to 250 degrees F (120 degrees C).
Brush a baking pan (large enough to hold the fillet without scrunching it up) with some of the olive oil or melted butter. Place salmon fillet on the baking pan, then brush with the remaining olive oil or melted butter. Sprinkle with salt and pepper and place in preheated oven. Bake for 25 to 30 minutes.
Meanwhile, stir together all the ingredients for the Cucumber Dill Sauce. Chill. Remove salmon from oven, cut into portions and serve with Cucumber Dill Sauce. (Or you can chill the salmon to serve cold as a fillet or in a salad.)
Servings: 4
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Old March 16th, 2008, 02:00 AM   #25
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Baked & Roasted
Flounder and Tomatoes

Ingredients
Serves 4

6 plum tomatoes, halved lengthwise
2 tablespoons olive oil, plus more for one of the baking sheets
3/4 teaspoon dried tarragon
pinch sugar
coarse salt and ground pepper
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
3 slices white sandwich bread (about 1 ounce each), torn into large pieces
4 flounder fillets (1 1/2 pounds total)
2 tablespoons Dijon mustard
Directions
Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.
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Old March 16th, 2008, 02:23 AM   #26
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Fishermen's Pot Pie
1/2 cup dry white wine
1 pound sea scallops, cut in half if very large
1 large baking potato, peeled and cut into 1/2 inch dice
3 tablespoons butter, softened
1/2 cup peeled and minced tart apple
1 large carrot, minced
1 celery rib, minced
1 large onions, minced
1 garlic clove, minced
1 1/2 cups chicken broth
1/4 cup heavy cream
2 tablespoons all-purpose flour
3/4 teasoon salt
1/2 teaspoon freshly ground white pepper
Pinch of cayennee papper
1 pound medium shrimp, shelled and deveined
1 cup corn kernels
1 small jar (3 1/2 ounces) pimiento strips
2 tablepoons minced parsley
Flaky Pastry

In a medium nonreactive saucepan, bring the wine to a boil over high heat.
Add the scallops and cook until just opaque throughout, about 1 minute.
Drain the scallops, reserving the liquid. In another medium saucepan of
boiling salted water, cook the potato until just tender, 6 to 8 minutes;
drain and set aside.

Preheat the oven to 425F. In a large saucepan, melt 2 tablespoons of
the butter over moderately high heat. Add the apple, carrot, celery and
onion and cook until the mixture softens and starts to brown, about 6
minutes. Add the garlic and cook for 1 minute longer. Pour in the chicken
stock and increase the heat to high. Boil until most of the liquid has
evaporated, about 5 minutes.

Transfer the apple-vegetable mixture to a food processor. Puree until
smooth. Return to the saucepan and stir in the reserved scallop liquid
and the heavy cream.

In a small bowl, blend the flour into the remaining 1 tablespoon of butter
to form a paste. Bring the scallop cream to a simmer over moderate heat.
Gradually whisk in the butter paste. Bring to a boil, whisking until
thickened and smooth. Reduce the heat to low, season with the salt, white
pepper and cayenne and simmer, whisking occasionally, until there is no
raw flour taste, 2 to 3 minutes.

In a shallow 2 quart buttered baking dish, arrange the scallops in a single
layer; top with the shrimp and then the corn, potato and pimiento. Sprinkle
the parsley over the top. Pour on the sauce and gently shake the dish to
distribute evenly.

Roll out one portion of the dough (see Note) about 1/4 inch thick, a little
larger than the dimensions of the baking dish. Place the dough over the
top of the pan and press against the outside rim to seal the edges. Cut
at least several steam vents into the top. Bake until the crust is golden
brown, about 40 minutes. Serve hot.

Note: The pastry recipe makes enough dough for two pot pies; use only one
ball of dough in the above step.


Flaky Pastry

1 egg
About 1/4 cup ice water
2 1/2 cups all-purpose flour
1/2 teasopon salt
1/2 cup vegetable shortening
4 tablespoons cold butter, cut into small pieces

In a measuring cup, lightly beat the egg. Add enough ice water to measure
1/2 cup.

In a food processor, combine the flour, salt, shortening and butter. Turn
the machine on and off quicly about 10 times, until the mixture is the
texture of coarse meal.

With the machine on, gradually pour in the egg and water. Process just
until the dough begins to mass together; do not overmix.

On a sheet of waxed paper, knead the dough briefly into a smooth ball.
Divide in half and pat each into a 6 inch disk. Wrap separately and
refrigerate for at least 1 hour.
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Old March 16th, 2008, 02:24 AM   #27
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Fried Oyster's Point

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 cups milk
1/4 cup melted bacon fat or butter
1 tablespoon baking powder
1/2 teaspoon salt
3 cups peanut oil, for deep-frying
36 freshly shucked oysters
Lemon wedges, as accompaniment

In a medium bowl, combine the cornmeal, flour, eggs, milk, bacon fat, baking
powder and salt. Stir until the batter is smooth.

In a large saucepan or deep-fryer, heat the oil to 375F. Dredge each oyster
in the cornmeal batter and fry in batches until golden brown, about 1 minute.
Remove the oysters with a slotted spoon and drain on paper towels. Serve
with lemon wedges.
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Old March 16th, 2008, 02:26 AM   #28
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Sid's Crabcakes and Sauce

Crabcakes

1 extra large egg, beaten
1 T mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 T lemon juice
1/8 t ground cloves
1/8 t cayenne pepper
1/2 t paprika
1/4 t dry mustard
salt & pepper
1 lb. fresh lump crabmeat
3-5 T bread crumbs
4-6 T corn or peanut oil

1. Combine egg, mayo, seasoning.
2. Add crabmeat and enough breadcrumbs to absorb excess moisture (it
is important not to add too much). Stir carefully to blend. Mixture
should be firm to hold together.
3. Form 6 patties and place on wax-paper, uncovered, for 15 or 20
minutes to dry slightly.
4. Heat oil in large skillet and saute over medium heat until golden
brown. Turn and brown on second side. Serve with sauce.

Sauce:

1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalapeno pepper
1 cup cold unsalted butter, diced
1/2 cup chopped fresh mushrooms
2 shallots, chopped
1 sprig fresh thyme
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup heavy cream
Fresh lemon juice
salt & pepper

1. Place seeded, deveined pepper sections under the broiler until
charred black. Discard skin. Dice pepper small and set aside.
2. Heat 1 T butter over medium heat. Saute mushrooms, shallots and
thyme for about 2 mins.
3. Add wine, vinegar and stock, cook over high heat until liquids
reduce by 1/2. ~10 mins.
4. Add cream, reduce again by 1/2. ~5 mins.
5. Over low heat, whisk in rest of butter, piece by piece, to make
emulsion.
6. Strain & seasono sauce to taste with lemon juice, salt & pepper.
Fold in diced pepper. Serve warm.
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Old March 16th, 2008, 02:27 AM   #29
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Buttering up Scallops


750g (1=lb) scallops salt and freshly ground pepper
1= cups white wine a little lemon juice
90g(3ozs) snow peas or 1 Tbs chopped green onion
thinly sliced green beans 125g(4ozs) butter cut in pieces
a few chives to garnish

Remove any beards from the scallops then wash. Carefully
remove the roes and lay on paper towels to dry. Season with
salt and pepper. Poach the scallops and roes in wine and lemon
juice for approx. 2 mins. Remove and keep warm. String snow peas
drop into boiling salted water for 1 min., drain, do the same with
beans if using. Add the green onion to the poaching liquid and
reduce to about 1/2 cup. Over a gentle heat, add butter a little
at a time, whisking it in to make a sauce (the consistency of
pouring cream).
Serve with crusty bread to mop up the lovely sauce.
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Old March 18th, 2008, 02:52 PM   #30
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FROM A GAL IN NYC

GREEK SEA FOOD ROLLS

Ingredients


1 pk (10 oz.) frozen, chopped
-spinach, t; hawed
3/4 c part-skim ricotta cheese
1/3 c crumbled feta cheese
1 lg lemon
1 tsp. dried dill weed or 1
-tbsp. minced fresh dill w
1/4 tsp. freshly ground pepper
2 tsp. olive oil
1 c diced onion
4 cloves garlic, minced or
-pressed
6 oz cooked shrimp, chopped if
-large, or
3 oz each cooked shrimp and
-crabmeat
16 sheets thawed phyllo dough
16 sheets about 1/4 cup melted
-butter, more if needed

Instructions

Squeeze the spinach with your hands to remove excess liquid. Put the
spinach in a large bowl with ricotta, feta, lemon zest, dill weed and
pepper. Stir to mix well.

Heat the olive oil in a medium frying pan over medium heat. Add the onion
and cook, stirring occasionally, until the onion is tender, 3 to 4 minutes.
Add the garlic and stir 20 to 30 seconds. Add the onion-garlic mixture to
the bowl with the spinach and stir until well mixed. Stir in the shrimp
and set aside.

Preheat the oven to 375øF. Separate 1 sheet of the phyllo dough and lay it
on the work surface with the long side toward you. (Keep the stack of
remaining dough covered with plastic wrap to prevent it from drying.)
Lightly brush the sheet with a little of the melted butter and lay another
sheet
evenly on top. Lightly brush half of the top sheet with more butter and
fold the other half over to make a rectangle 8 x 11 inches. Lightly brush
with a little more melted butter.

Spoon a generous 1/4 cup of the filling along the bottom edge, leaving 1
inch of phyllo clear on all sides. Lift the bottom end of the sheet and
fold it over the filling. Fold the sides over and press lightly; gently
roll up. Set the roll seam-side down on a lightly greased baking sheet (you
will
need 2 baking sheets). Repeat to use the remaining filling and phyllo.
Brush the tops of the rolls with melted butter and bake until golden, 25 to
30 minutes. Serve hot or warm.

Servings per Recipe: 4-8
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Old March 18th, 2008, 02:57 PM   #31
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SEAFOOD DINNER IN ONE RECIPE CARD

1 Trout Filet
12 oz. Arugula
6 oz. Goat Cheese
2 Fresh Pears
6 oz. Watercress
4 strips Bacon
2 New Potatoes
Oil to coat


Take trout filet and cut into three pieces and season. Dust skin side with cornstarch and sauté in hot oil (about 2 minutes per side). In a separate pan cook arugula in hot oil for 30 seconds, remove from heat, and add goat cheese. To assemble place piece of trout down first then arugula mix, trout then mix then trout again to create a stack or napoleon.

To prepare salad first slice fresh pear, season and grill (1 minute per side). Cut bacon into bite size pieces and cook until crispy then cool. Mix grilled pears, watercress, and bacon with extra virgin olive oil and place on top of stacked trout.

For roasted potatoes; cut potatoes in half, toss with oil, salt & pepper, and fresh herbs. Cook in 350 degree oven until soft.

SERVES 1-2
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Old March 19th, 2008, 12:10 AM   #32
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Quesadillas with Shrimp
Ingredients

Nonstick cooking spray
4 8-inch vegetable tortillas
1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
6 oz. peeled, deveined cooked medium shrimp
1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
1 4-oz. pkg. crumbled feta cheese

Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.

2. Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings.
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Old March 19th, 2008, 12:12 AM   #33
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Baked Cod
&
Asparagus

Ingredients
2 Tbsp. olive oil
4 cod fillets, skinned (1-1/2 lb.)
1 lb. asparagus, trimmed
1 recipe Olive Relish

Directions
1. Preheat oven to 475 degrees F. Lightly coat 15x10x1-inch baking pan with some of the olive oil. On one side of pan arrange cod fillets, turning under any thin portions. Brush fish with 1 teaspoon remaining olive oil. Sprinkle with salt and pepper. Bake for 5 minutes. Place asparagus in opposite side of pan; brush with remaining olive oil; sprinkle with salt and pepper.

2. Bake 7 to 10 minutes more or until cod flakes easily when tested with a fork. Serve fish with Olive Relish and asparagus. Makes 4 servings.
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Old April 11th, 2008, 03:46 PM   #34
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SWORDFISH WITH LEMON AND CAPERS
four 6 oz swordfish steaks, center cuts, ½ inch thick
½ c. flour for dredging
½ c corn oil
salt and white pepper to taste
¼ c capers
juice of 2 freshly squeezed lemons
½ c dry white wine
½ c. light chicken stock
2 Tbsp sweet butter
Garnish:
2 Tbsp chopped Italian parsley

1. Rinse the fish and pat dry. Dredge the fish in the flour and shake off the excess.
2. Heat the corn oil in a saute’ pan until very hot. Season the swordfish with salt and pepper and cook until golden on both sides, 3 to 5 minutes. Discard excess oil.
3. Rinse the capers and then add them to the saute’ pan with the fish, along with the lemon juice, white wine, and chicken stock. Add the butter and simmer, covered, until the sauce thickens and absorbs the flavor of the capers, approximately 5 minutes. If the sauce thickens too much, ad more stock and reduce the sauce a little more.
4. To serve, arrange the fish on plates and spoon the sauce over the top.


serves 4
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Old May 6th, 2008, 11:23 PM   #35
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GARLIC & TOMATO SCALLOPS DISH

Serves: 4-6
Prep. Time: 0:15

1 lb. scallops - halved
all-purpose flour - to coat
2 cloves garlic - minced
1/4 cup real butter
1 cup diced fresh tomatoes
1/4 cup minced fresh parsley
1 Tbls. lemon juice
salt and pepper - to taste
-Dry scallops with paper towels and dust lightly with flour.
-Sauté garlic in butter for 1 minute, then add scallops and sauté until golden.
-Stir in tomatoes, parsley, lemon juice, salt, and pepper.
-Remove from pan immediately and serve
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Old May 6th, 2008, 11:42 PM   #36
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DUNGEON CRAB SALAD WITH FRUIT

Serves 4
6 oz crab meat
1 large mango, peeled & diced
1 Asian pear, peeled, seeded & diced
1 avocado, diced
2 oz pinenuts, toasted
1 Meyer lemon, juice & zest
1 oz seasoned rice wine vinegar
1 tsp ground fennel
1 tsp coarsely ground black pepper
Salt to taste
1 tsp granulated sugar
2 oz olive oil
2 heads Frisée cleaned and separated - or other crisp spring salad mix
8 large basil leaves, roughly chopped
8 cherry tomatoes cut in half
1 tbl chopped Italian parsley

Method:

Combine crab, mango, pear and avocado in bowl. In another bowl combine the Meyer lemon juice and zest, vinegar, fennel, pepper, sugar, and salt to taste. Slowly drizzle in the olive oil while whisking. Pour dressing over crab mixture and toss. Mix Frisée with chopped basil, divide between 4 plates, and mound to form a “nest” for the crab mixture. Garnish salad with toasted pinenuts, cherry tomatoes, and parsley.
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Old May 15th, 2008, 01:31 PM   #37
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Salsa & Grilled Shrimp

Ingredients

1-1/2 pounds fresh or frozen large shrimp in shells
1 tablespoon butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/8 teaspoon ground red pepper
1 fresh serrano pepper
1 small papaya and/or mango, peeled, seeded, and coarsely chopped (about 1-1/3 cups)
1/3 cup chopped, peeled jicama
2 tablespoons pineapple juice or orange juice
1 tablespoon snipped fresh cilantro or parsley
Nonstick spray coating
1/3 cup chopped red sweet pepper

Directions
1.
Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together melted butter or margarine, salt, cumin, white pepper, and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat.

2. For salsa, wear plastic gloves to halve serrano pepper; remove seeds, stem, and veins; finely chop. In a bowl toss together serrano pepper, papaya or mango, sweet pepper, jicama, pineapple or orange juice, and cilantro or parsley. Set aside.

3.
Spray a grill basket with nonstick coating. Arrange shrimp in basket. Close basket. Or, thread shrimp on 8 metal skewers, leaving 1/4 inch between pieces. Place basket or skewers on rack of uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from basket. Serve shrimp with salsa. Makes 6 servings.

Indirect Grilling: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above pan. Place grill basket or skewers on grill rack over drip pan. Cover and grill for 8 to 10 minutes or until shrimp turn opaque, turning once halfway through grilling.
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Old May 27th, 2008, 08:55 PM   #38
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From Ontario, CANADA

SPRING TROUT MACONNAISE

serves 2

Ingredients
1 ONION, SLICED THIN
1 CARROT, SLICED THIN
1 STALK OF CELERY, SLICED THIN
BUTTER
2 FRESH RIVER TROUT
½ tsp. THYME
1 BAY LEAF
3 SPRIGS PARSELY
DRY RED WINE
12 PEARL ONIONS
4 MED MUSHROOM CAPS
2 SLICES WHITE BREAD, TRIMMED
1 CLOVE GARLIC, CUT
2 TBSP CLARIFIED
BUTTER
SALT AND PEPPER
1 TBSP FLOUR

1. Preheat the oven to 400 F. sauce the vegetables lightly in butter, in a shallow oven-proof dish.
2. Season the trout inside and out with salt and pepper.
3. Place the fish on top of the vegetables; add the herbs and enough red wine so that it almost covers the trout. Bring to boil on top of the stove. Cover with brown paper and cook for 10 minutes in the oven.
4. Cook the pearl onions in 2 tbsp of butter, 1 ½ tsp of sugar and ¼ c of water in a small pan until glazed.
5. In another small pan sauté the mushroom caps in 1 Tbsp butter.
6. Brown the 2 slices of bread in 1 Tbsp of the clarified butter. Rub each piece with fresh garlic and cut into small cubes.
7. Strain the cooking liquid form the trout into a small saucepan.
8. Remove the skins from both sides of the trout. Place on a serving platter and keep warm.
Mix the flour with 1 tbsp of clarified butter and when well blended, drop in small portions into the strained cooking liquid. Cook until thickened and pour over the trout. Garnish with the glazed onions and mushrooms caps and
croutons.
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Old May 28th, 2008, 02:12 PM   #39
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GUADELOUPEAN SOUPE DE PALOURDES

2 LBS LITTLENECK CLAMS, WELL SCRUBBED
4 TBS BUTTER
3 CARROTS. CUT INTO LARGE DICE
3 LEEKS. SLICED
1 STALK CELERY, SLICED
2 POTATOES, CUT INTO LARGE DICE
1 C ROUGHLY DICED GREEN CABBAGE
2 WHITE TURNIPS, CUT INTO LARGE DICE
1 tsp DRIED CHERVILL, OR TO TASTE
3 TBSP. CHOPPED PARSLEY
SALT
PEPPER
3 CANNED HOT CHILI PEPPERS, CHOPPED
1. QRT HOT WATER
4 C. COOKED RICE

1.Heat the clams in a small amount of water (about ¼ cup). When the shells open remove the clams and reserve them and the cooking liquid, as well as 4 or 5 half shells for decorations.
Heat the butter in a large skillet and brown the carrots, leeks, celery, potatoes, cabbage, and turnips with the chervil, parsley, salt, pepper, and hot pepper.
Add hot water to the browned vegetables and cook-over low heat for 5 minutes or until vegetables are crisp but tender. Add the clams and their cooking liquid. Garnish with the reserved shells. Serve hot with rice on the side. Serves 4
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Old May 28th, 2008, 07:20 PM   #40
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SCALLOPS IN SAFFRON SAUCE

SERVES 8

½ C WHTIE WINE
2/3 C FISH STOCK
LARGE PINCH OF SAFFRON THREADS
2 LBS SHUCKED SCALLOPS
-PREFERABLY LARGE ONES
3 TBSP. SPANISH OLIVE OIL
1 SMALL ONION, FINELY CHOPPED
2 GARLIC CLOVES, FINELY CHOPPED
2/3 C HEAVY CREAM
SQUEEZE OF LEMON JUIICE
SALT AND PEPPER
CHOPPED FRESH FLAT-LEAF PARSLEY, TO GARNISH
CRUSTY BREAD, TO SERVE

Put the wine, stock and saffron in a pan over med- heat and bring to a boil. Reduce the heat, cover, and let simmer gently for 15 minutes.
Remove and discard the gray beard that surrounds each scallop and the black thread and stomach bag. Detach the scallop and coral from each shell with a spoon. Rinse under cold running water and dry with paper towels. Slice the scallops horizontally into thick slices, including the corals. Season to taste with salt and pepper.
Heat the oil in a large heavy bottom skillet over med heat. Add the onion and garlic and cook, and lightly browned. Add the sliced scallops and cook gently stirring occasionally, for 5 minutes, or until they turn opaque. Do not overcook the scallops or they will become tough and rubbery.

Using a slotted spoon, transfer the scallops to a warm plate. Add the saffron liquid to the pan bring to a boil, and boil rapidly until reduced by about half. Reduce the heat and gradually stir in the cream. just a little at a time. Let simmer gently until the sauce thickens.

Return the scallops to the pan and let simmer in the sauce for 1-2 minutes jut to heat them through. Add the lemon juice and season to taste with salt and pepper. Serve the scallops hot, garnish ed with chopped parsley and accompanied by chunks
or slices of crusty bread to mop up the saffron sauce.
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