Seafood
Shrimp with Chippolina Sauce
Ingredients/Measurements:
SHRIMP:
1 lb of 16 - 25 count shrimp
SHRIMP MARINADE:
1 cup Extra Virgin Olive Oil
1TBSL of chopped Garlic
1TBSL of Salt & Pepper Combo
CHIPPOLINA SAUCE:
1 bunch green onions
1 cup of white wine
2 TBLS of chopped Garlic
1tsp fresh basil
2TBSL of olive oil
2 TBLS of fresh butter (lightly salted)
1tsp salt & pepper combo
Prepartion Directions:
SHRIMP:
Peel shrimp under cold water discard shells
butter-fly shrimp down the middle and de-vein shrimp
Place cleaned and de-veined shrimp in bowl and add marinade ingredients and let stand for 10 to 30 minutes
CHIPPOLINA SAUCE:
Sauté’ garlic in olive oil, onions, salt & pepper combo and then add the white wine and cook off some of the wine. Finish with fresh butter. Reduce heat and then add the sauce right into the sautéed shrimp skillet and deglaze skillet and reduce heat & serve over rice.
SHRIMP:
Before cooking sprinkle Italian style bread crumbs over shrimp
Prepare skillet by adding ½ cup of olive oil to skillet along with 1 TBLS of chopped garlic, let oil get hot and then add your lightly breaded shrimp, Brown on all sides.
Caramelized Salmon
Ingredients/Measurements:
1 ½ lb of Salmon Steaks or Fillets
2 TBSP Sugar
2-½ tsp orange peel
1 tsp salt
¼ tsp cracked black pepper
2 oranges sectioned and coarsely chopped
1 can pineapple chunks
1 bunch fresh cilantro
1 tbsp chopped shallot
1 fresh jalapeño pepper seeded and finely chopped
Prepartion Directions:
Process #1: add sugar, 1/12 tsp of orange peel, salt & pepper and rub over Salmon
Process #2: Citrus Salsa Combine orange peel, oranges, pineapple, cilantro, shallots and jalapeno cover and chill.
Process #3: Grill Salmon for about 6 Minutes per side until flakes easily
Halibut w/White Wine, Lemon, Butter sauce w/Capers
Ingredients/Measurements:
1 lb Halibut Steaks
2 lbs fresh mushrooms
1 cup lemon juice (fresh lemon)
1 tsp salt & pepper combo
1 tsp garlic
2 cup white wine
2 tblsp capers
1 tsp fresh butter
Prepartion Directions:
Halibut Process
Step#1: Take Halibut Steaks and marinate with ½ cup olive oil, 2 tbslp garlic, 1 tsp salt & pepper. Pre-heat oven to 350 degrees, take halibut from marinade and lightly dust with Italian bread crumbs. Add ½ cup olive oil to sauté pan and 1 tbsp of garlic, bring up to heat and then take you Halibut and pan cook for about two minutes on each side, then finish off in oven for about 15 minutes.
Sauce Process
Step#2: Sautee’ mushrooms and garlic in oil add salt & pepper and lemon juice and finish off with White wine and capers. Add a touch of butter at the end. Serve over fish.
Paglia Fieno Seafood Pasta (Straw & Hay)
Ingredients/Measurements:
1 lb. Each Dry Wheat Fettuccini & Spinach Fettuccini (we will only use have of the yield for the dish)
2 gallons of water lightly salted
Seafood Sauce
Ingredients/Measurements:
4 oz. canned shrimp
4 oz. Canned Crab meat
4 oz. Chopped claims in juice (use the juice)
1 cup sliced portabella mushrooms
3 Tbsp Olive Oil
1 Tbsp Garlic
1 tsp pinch
1 8oz can of diced tomatoes in juice (drain off the juice)
1 tsp salt & pepper combo
1 cup white wine
2 Tbsp Butter
1 tsp flour
2 jiggers of Lea & perrins
1 jigger of Tabasco
2 oz Parmesan cheese
1 Tbsp of fresh chopped parsley
Prepartion Directions:
Pasta Cooking Process: Bring Water to Boil and cook pasta until al’ dente. Place off to the side keeping water.
Sauce Process: In skillet add olive oil and garlic and get some action then add your shrooms, s&p combo, pinch, diced tomatoes (meat only no juice) and seafood to include the claim juice. Sautee for 1 minute and then add in the white wine and cook off for about 2 minutes, add your butter and place flour right on top of butter and whip this into the sauce. This will help the sauce thicken up just a little. Add your noodles (about half of the yield) to the sauce and let come up to another boil then add your cheese and toss together. Serve topped with fresh Parmesan cheese and fresh chopped parsley.
Important Note: When adding the butter you could first roll the butter in the flour until the butter is fully coated with flour and then add it to the dish. The purpose of this process is to use this as a thickening ingredient for the dish. It helps tighten up the sauce. This is a little trick of the trade.
Sautéed’ Mussels Over Garlic Toast Points
Ingredients/Measurements:
¼ cup lightly salted butter
1 Tbsp crushed garlic
3 Tbsp Olive Oil
¼ cup Sherry wine
½ tsp salt & pepper combo
1 Tbsp Chopped Parsley Fresh
½ tsp crushed red pepper flakes
1 tsp chopped shallots
2 jiggers lea perrins
1 jigger tobacco
½ tsp Parmesan cheese
1 8oz can of mussels
Prepartion Directions:
Mussels: Open and drain in a colander and rinse off brine
Cooking Process: place oil in skillet and bring up to temp, add garlic, salt & pepper, red pepper, shallots and sauté for 1 minute add mussels, lea & perrins, Tabasco and Tabasco, then add your sherry wine and butter and let reduce down into a creamy consistency. Serve over garlic toast points and sprinkle with Parmesan Cheese and some fresh parsley.
Swordfish White Wine and Capers
Ingredients/Measurements:
Seafood & Marinade Ingredients/Measurements:
2/ 6 oz. Swordfish Steaks
Marinade for Fish: Place seafood on bowl and add ¼ cup olive oil, 1 tsp of salt & pepper combo, 1 Tbsp of fresh chopped garlic and 1 tsp of fresh Thyme and rub all over the seafood and place off to the side.
Sauce Ingredients/Measurements:
2 Tbsp Olive Oil
1 Tbsp Fresh Diced Red Pepper
2 Tbsp Fresh Chopped Green Onions
1 Tbsp fresh Chopped Parsley
2 Tbsp Fresh Chopped Garlic
2 Tbsp Fresh Butter
1 tsp salt & pepper combo
1 each fresh Lemon
½ cup White Wine
1 Tbsp Capers / drained
1/3 cup Italian Bread Crumbs
Prepartion Directions:
Seafood Cooking Process: In skillet place olive oil and garlic and wait for some action. Once we have some action add your red pepper, green onions, and parsley and suttee’ for about 1 minute then take your seafood and place in skillet and brown on one side for about 2 minutes, flip to the other side and brown for 2 minutes. When brown place bread crumbs on top off seafood and place your skillet with seafood right in your 350-degree oven for about 10 minutes. Take skillet out of oven and add your white wine and deglaze the skillet, then add your butter and capers and let reduce for another 1-2 minutes. Place fish on plates and serve sauce right over the top. Sprinkle with a little fresh Parmesan cheese and fresh parsley. Serve.
Halibut Bur Blanc
Ingredients/Measurements:
3 each 6 oz Halibut Steaks
½ cup olive oil
1 tsp Garlic
1 tsp fresh dill
1 tsp fresh-diced shallots
1 each fresh lemon
4 oz butter
2 oz Italian breadcrumbs
Prepartion Directions:
Preparation Directions: In large skillet add olive oil, garlic, and shallots and get some action, then lightly dust Halibut with breadcrumbs and place into the olive oil for about one minute on each side. Add a little more magic dust to the top of the halibut and place skillet in 350-degree oven for about 5 minutes on broil so that the bread crumbs crunch up. Remove skillet from oven and place fish on serving plates. Take the skillet and add your dill and at this point add your butter as a means of deglazing the skillet. As this process happens then you want to squeeze in the fresh lemon juice and serve over your fish with just a touch of fresh dill on top.
Remember your skillet handles will be hot coming out of the oven. You will need to use a DRY towel when you grab the handles!!!!!
Mussels served on garlic toast points
Ingredients/Measurements:
½ Cup Mussels (canned)
2 cups garlic
1 tbls butter
1 tsp salt & pepper combo
1tsp parsley
1tsp pinch
1 TBLP sherry wine
1 tsp tobasco
1 tsp lea & perrins
1 each French bread
Prepartion Directions:
Mussels Step#1: Sautee Garlic in butter and then add all ingredients and finish with the Sherry Wine and serve over toasted garlic bread points.
Garlic Toast: French bread sliced ½ inch thick. Take 2 TBSP butter, 1 tsp Chopped garlic, 1 pinch of salt & pepper combo and place in micro bowl and melt for about 25 seconds. Brush the garlic butter mixture across the top of the bread slices and place in the 350 ºoven for about 5 minutes until golden brown.
Serving Step: Take bread out of oven and place on serving plate, spoon the mussel mixture over the top of French bread and then top with fresh grated Parmesan cheese and fresh chopped parsley and serve.
