LOBSTER AND ROASTED CORN CHOWDER
1 (21 lb.) live Maine lobster
4 strips bacon, fine dice
1/2 med. onion, fine dice
1/4 med. green pepper, fine dice
1/4 med. red pepper, fine dice
1/4 med. yellow pepper, fine dice
1/4 sm. jalapeno pepper, fine dice
1/2 stalk celery, fine dice
1/2 med. carrot, fine dice
1/2 c. diced green chilies, canned
1/4 lb. unsalted butter
1/2 c. all purpose flour
6 c. lobster stock or 1 tbsp. lobster
base and 6 c. water
1 tbsp. tomato paste
1 c. corn, cut off the cob
1 c. cream style corn
1 sm. smoked hamhock
2 med. baking potatoes, peeled and
cut into 1 inch square dice
1 bunch cilantro, fine chop
2 stalks green onions, fine bias cut
2 c. heavy whipping cream
1 tsp. Lenard’s southwestern
seasoning blend
1/2 lemon juice
Salt and ground black pepper, to taste
Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot.
Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft.
Add: tomato paste and green chilies.
Add: lobster base, if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat.
Add: 1/2 of the unsalted butter and cook until melted.
Add: flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder.
Add: cream style corn; southwestern seasoning and smoked hamhocks.
Add: stock or water, if using base. Cook for 1/2 hour keeping at a slow boil, stirring constantly.
Add: potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency.
Add: green onions; cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people.
Easy Florentine Rice
1/2 lb Fresh spinach
1 tb Butter or margarine
1 md Red bell pepper, chopped
1/2 c Sliced green onions
3 cl Garlic, minced
1/4 ts Ground white pepper
1/4 ts Dried whole rosemary, crushed
3 c Cooked rice
1/2 c Freshly grated Parmesan cheese
1/3 c Pine nuts, toasted
Remove stems from spinach. Wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary. cook for 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted.
Mexican Pizza
1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1−1/2 teaspoon chili powder
2 tablespoons water
8 small (6−inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30−45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.
Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese on top is melted. Makes 4 pizzas.
Ma Po
1/2 c Vegetable broth
1/3 c Hoisin sauce
1 tb Rice wine/dry sherry
1/3 c Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil
3 ea Garlic cloves, minced
1 lb Firm tofu, cut to 1/2″ cubes
2 c Mung bean sprouts
1 tb Cornstarch mixed with 2
– tablespoons water 2 ea Green onions, slivered
In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside. Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens. Serve over noodles tossed in sesame oil or over steamed rice.. Garnish with onions.
Cheesy Broiled Flounder
Ingredients
2 pounds flounder, or white fish
2 tablespoons lemon juice
1/2 cup parmesian cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
3 each green onions, chopped
1/4 teaspoon salt
1 dash red pepper sauce, aka Tabasco®
Directions:
Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice.
Combine next 6 ingredients in a small bowl and set aside.
Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork.
Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly.
Garnish with lemon twists and parsley if desired.
Caviar Eggs
6 hard-cooked eggs
6 tablespoons caviar (red or black)
1 tablespoon chopped chives or green onions
1 tablespoon chopped parsley
1 tablespoon mayonnaise or sour cream
1 teaspoon freshly ground black pepper
• Shell the eggs, cut them in halves, and remove the yolks.
• Mash these well and combine with the remaining ingredients.
• When it is thoroughly whipped together, heap it into the whites with a spoon, or pipe it in, using the rosette end of a pastry tube.
• For a first course, serve 2 halves per person.
• Arrange them on greens and pass a Russian dressing.
• Or double the recipe and serve it as a salad course with watercress, Russian dressing, and crisp French bread.
Yield: 6 servings
Mike Stock Daikon Kim Chee
1/2 lb Daikon; cut into 1/2″ cubes
1/2 c Salt; Kosher, Diamond brand
8 Green onions; 1″ pieces
1 Bunch; chinese chives
-or garlic chives cut into -1 inch pieces —————————–SEASONING MIXTURE—————————– 1 Carrot; coarse grate
5 Garlic cloves
3 Celery ribs; 1/2 ” thick
1 Piece fresh gingeroot (1″)
3 1/2 tb Kim Chee pepper; from market
2 tb Salted Shrimp; seenote
1 tb Granulated sugar
: This is a worksheet for my Daikon Kim Chee…. Seenote: Salted Shrimp, “Assi” brand salted jarred shrimp. highly recommended. Day One: 1. Peel the daikon and cut into 3/4″ cubes. Cut the onions into 1 ” strips and then shred lengthwise into slivers. Mix the daikon and onion strips in a bowl, add the 1/2 cup of salt and mix very well and let sit overnight. 2. Peel and mince garlic and gingeroot. Cut celery,carrot, and scallions,
slice chives . Mix these ingredients together with the pepper and granulated sugar and combine into the daikon and onion mixture. Add shrimp, and chives The next day: 3. Slosh the liquid around the cubes of daikon to wash off the salt. Lift the cubes of daikon out of the brine and let them drip off in a strainer or a colander. In a large bowl mix the daikon and onion with the garlic gingeroot mixture, mix very well. 4. Pack the daikon and onion mixture into the bottom of a crock or other
non-metal container. Press down. Set a small weight on top of the cover and let sit overnight. It can be stored for a week or longer prior to opening. Keep it in a cool (60 degree) place. Daikon Kimchee will be ready to eat in 2 days….
Mikenote: The question of whether to cover it tightly or to let the kim chee breathe is still up to you…. The original crocks that either were or were not buried in the ground, have a water seal around the top that lets the air out but nothing back in….. I have made good Kim Chee (to me), both ways… End Mikenote: 5. After removing the Kim Chi from the crock it can be stored in glass
jars and used as needed. This is a medium hot recipe, if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture. Enjoy.
Almond chicken
1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce. Add almonds, mix well and serve hot.
Bacon and Egg Carbonara
8 oz Sliced bacon (about 10
-slices) cut into 1″ squares 8 oz Dry thin pasta, such as
-capellini or vermicelli — or -1 pkg (9 oz) Angel hair pasta 2 c Sour cream
1/4 c Chopped chives or thinly
-sliced green onions, -including tops 4 Egg yolks
1 c Grated parmesan cheese
In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In a 5 – 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
Adreana’s Greek Pasta Salad
1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery — chopped
1 red bell pepper — chopped
2 1/4 ounces black olives — sliced
4 ounces feta cheese — drained & crumbled
3 green onions — finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold.