 |
6 ea Crabs,soft-shell 1 c Milk 1 x Pepper to taste 1 x Vegetable oil 1 x Parsley,minced,fresh 1 ea E...
|
Continue Reading... |
|
-----------------------------------SAUCE----------------------------------- 1 1/2 lb Asparagus, medi...
|
Continue Reading... |
|
3 lb Squid, cleaned and cut into -rings Flour for coating, at least -3 cups Salt and pepper to taste...
|
Continue Reading... |
|
Ingredients1squid 1almonds 1rosewater 1grapes 5eachfigs 1parsley, fresh 1marjoram, fresh 1eggs 1suga...
|
Continue Reading... |
|
4 qt Water 1 c Dry white wine 4 lb Fish trimmings 2 tb Lemon juice 1 Onion peeled/halved 2 Stalks ce...
|
Continue Reading... |
|
-----------------------------------PASTRY----------------------------------- 3 c Flour, all purpose ...
|
Continue Reading... |
|
Ingredients8ouncescod 3eachscallops 3ouncesshrimp 2mediumonions sliced 1tablespoonwhite wine vinegar...
|
Continue Reading... |
|
1 lb Scallops, fresh 1 c Juice, lime, to cover 2 ea Garlic, cloves, minced 1 ea Pepper, red bell, se...
|
Continue Reading... |
|
2 c Dry white wine 1 Bay leaf 1 Onion, roughly chopped 1 cl Garlic 2 Ribs celery 1 Lobster (1- 1 1/2...
|
Continue Reading... |
|
1 c Butter or margarine, melted 3/4 c Lemon juice 3/4 c Worcestershire sauce 1 tb Salt 1 tb Coarsely...
|
Continue Reading... |
|
1 1/2 lb Fillets (catfish, snapper,fl 1 c Milk 2 c Yellow cornmeal 1 ts Tabasco 1/2 ts Salt 1/4 lb (...
|
Continue Reading... |
|
12 sl Mako shark, (@ 4 oz each) -- skin removed Salt Pepper, coarsely crushed 1/2 c Butter, clarifie...
|
Continue Reading... |
|
4 md Artichokes 1 md Lemon, halved Oyster Souffle Base ** Oyster Sauce ** ** See recipes for Oyster ...
|
Continue Reading... |
|
1/2 c Onion; Chopped, 1 Medium 1/2 c Green Chiles; Chopped 2 ea Cloves Garlic;Finely Chopped 1/4 c O...
|
Continue Reading... |
|
2 ea Halibut, filets, -- (@ 6oz ea) 5 oz Butter, unsalted 1 c Tomatoes, seeded, -- skinned, chopped ...
|
Continue Reading... |
|
1 lb Halibut -or- Turbot Fillets, -fresh or frozen 1 sm Onion 1 sl Bread, crumbled 1/2 ts Salt 1/4 t...
|
Continue Reading... |
|
Head, tail, backbone of fish 4 tb Butter 6 Peppercorns 1 c Hollandaise sauce ** 2 Shallots, sliced 1...
|
Continue Reading... |
|
1 x Spinach Mousse ** 1 x Salmon Mousse ** 1 c Beurre Blanc ** 5 lb Redfish, whole (or other -- firm...
|
Continue Reading... |
|
4 Hard-cooked eggs * 1/4 c Milk 1/4 c Strained fresh lime juice 1/4 ts Sugar 1/2 ts Salt 1/3 c Veget...
|
Continue Reading... |
|
----------------------------OYSTERS AND BREADING---------------------------- 20 md Oysters 1 c Bread...
|
Continue Reading... |
|
1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Co...
|
Continue Reading... |
|
----------------------------------POLENTA---------------------------------- 6 c Water, cold 1 tb But...
|
Continue Reading... |
|
2 lg Swordfish, steaks, -- (about 8 oz each) ----------------------------------MARINADE-------------...
|
Continue Reading... |
|
4 sl Salmon, sliced, thin, -- about 4 oz each 1/2 lb Scallops 1 ea Egg white 1 c Cream, heavy Salt (...
|
Continue Reading... |
|
1/4 c Butter 1/2 ts Salt 1/2 ts Pepper, black 1/8 c Celery, minced 1/8 c Onions, green, finely -- ch...
|
Continue Reading... |
