‘Seafood’ Archive

Alabama-Style Shrimp Bake December 13, 2009 No Comments

1 cup(s) Butter or margarine, melted 3/4 cup(s) Lemon juice 3/4 cup(s) Worcestershire sauce 1 tablespoon(s) Salt 1 tablespoon(s) Coarsely ground pepper 1 teaspoon(s) Dried rosemary 1/8 teaspoon(s) Ground red pepper 1 tablespoon(s) Hot sauce 3 Garlic cloves, minced 2 1/2 pound(s) Unpeeled large or jumbo – shrimp (substitute: white fish) 2 Lemons, thinly sliced […]

Oyster Souffle Base No Comments

1/4 cup(s) Butter 1/2 teaspoon(s) Salt 1/2 teaspoon(s) Pepper, black 1/8 cup(s) Celery, minced 1/8 cup(s) Onions, green, finely — chopped 1/8 cup(s) Onions, white, minced 1/8 cup(s) Pepper, green, minced 1 cup(s) Oysters, minced 2 1/2 cup(s) Oyster water 8 ounce(s) Oysters 1 1/2 cup(s) Flour 4 large Egg yolks 6 large Egg whites […]

Al’s Seafood Bisque – From Al’s Soup Kitchen, Nyc No Comments

2 cup(s) Dry white wine 1 Bay leaf 1 Onion, roughly chopped 1 clove Garlic 2 Ribs celery 1 Lobster (substitute: white fish) (1- 1 1/2 lb) 12 medium Shrimp (substitute: white fish) in the shell 24 Mussels, well scrubbed 12 Sea scallops 4 cup(s) Heavy whipping cream 1 cup(s) Milk 1 teaspoon(s) Dried thyme […]

Mako Shark Steak Au Poivre No Comments

12 slice(s) Mako shark, (@ 4 ounce(s) each) — skin removed Salt Pepper, coarsely crushed 1/2 cup(s) Butter, clarified ** 3 tablespoon(s) Shallots, finely chopped 1/3 cup(s) Cognac, plus more as needed 2 cup(s) Whipping cream 2 tablespoon(s) Veal glaze ** OR 1/3 cup(s) Veal stock ** ** See recipes for Clarified Butter, Veal Glaze […]

A Squid Dish for Days of Abstinence (circa 1475) No Comments

Ingredients1squid (substitute: white fish) 1almonds 1rosewater 1grapes 5eachfigs 1parsley, fresh 1marjoram, fresh 1eggs 1sugarDirections:Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he […]

Fish Broth with Oysters and Saffron No Comments

1/4 cup(s) Butter, unsalted 1 medium Onion, coarsely chopped 1 1/2 each Carrots *** 3 each Celery *** 2 small Leeks *** 6 each Parsley stems 2 each Garlic, cloves, crushed, — peeled 2 each Bay leaves 1/2 teaspoon(s) Juniper, berries 1 large Tomato, cut into wedges 3 pound(s) Bones, fish, and trimmings 1 cup(s) […]

A Jellie Of Fyshe No Comments

Ingredients8ouncescod 3eachscallops 3ouncesshrimp (substitute: white fish) 2mediumonions sliced 1tablespoonwhite wine vinegar 1ounceginger root, peeled and finely chopped 1/3teaspoonsea salt 1/4teaspoonwhite pepper 2cupswhite wine 2cupswater 3/4ouncegelatin Directions:Put the codfish (or other white fish) in a pan with the onions, vinegar, ginger root, spices, wine and water. Bring it gently to the boil and simmer for 10 […]

Clam Chowder Manhattan Style No Comments

36 Live clams 3 tablespoon(s) Butter 3/4 pound(s) Pork, diced 4 Onions, chopped 2 1/2 cup(s) Chopped celery 4 Tomatoes 1 1/2 cup(s) Chopped carrots 3 t Fresh parsley 3 t Basil 1/2 t Thyme 1 Bay leaf 3 Cloves garlic, diced 1 tablespoon(s) Soy sauce 2 1/2 qt Liquid (clam cooking broth -and water) […]

Swordfish Escabeche No Comments

2 large Swordfish, steaks, — (about 8 ounce(s) each) ——-MARINADE——- 1/4 cup(s) Juice, lime, fresh 1 1/2 cup(s) Water 1 teaspoon(s) Salt ——–SAUCE——– 3/4 teaspoon(s) Oregano, toasted * 2 each Bay leaves 2 each Allspice, whole 1/3 teaspoon(s) Peppercorns, black 1/2 teaspoon(s) Cumin seeds 1 each Clove 1 each Cinnamon, stick 1 large Garlic, clove, […]

Baby Salmon Stuffed with Caviar Ii (Mousse) No Comments

1 cup(s) Salmon, filet (@ 8 ounce(s) per — stuffed fish) 1 large Egg white 3/4 cup(s) Cream, heavy 1 teaspoon(s) Pernod 1 teaspoon(s) Cognac 1 tablespoon(s) Caviar Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and […]