‘Seafood’ Archive

Artichoke and Oyster Souffle December 13, 2009 No Comments

4 medium Artichokes 1 medium Lemon, halved Oyster Souffle Base ** Oyster Sauce ** ** See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents oxidation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook […]

Oysters Souvenir De Tahaa No Comments

———-OYSTERS AND BREADING———- 20 medium Oysters 1 cup(s) Bread crumbs 1 tablespoon(s) Mint, fresh, chopped 1 tablespoon(s) Thyme, fresh, chopped 1 tablespoon(s) Marjoram, fresh, chopped 1 tablespoon(s) Oregano, fresh, chopped 1 tablespoon(s) Shallots, fresh, chopped 1 tablespoon(s) Parsley, fresh, chopped 2 tablespoon(s) Flour 3 large Eggs 1 tablespoon(s) Butter 1 tablespoon(s) Oil, olive ——–CREAM OF […]

Alabama-Style Shrimp Bake 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) […]