Can you pick out the biggets vegetable?
Just joking , you are a great sport Greg Preshyon.
Tuesday, October 12, 2010
What to do with that lobster .
Lobster Bake
Yield : 10
Ingredients:
10 , 1\4 lobster, rubber bands removed
5 ears of corn ( cut into coins )
2 lbs of cut diced potato
2.5 lbs of Italian sausage
1 lb. chopped onions
2 chopped peppers
6 cloves roasted garlic
2 tablespoons tomato paste
1 pinch saffron
4 liters of water
½ lb salt pork
2 tablespoons of black peppercorns
1 bay leaf
Method:
Place all ingredients in a large, deep roasting pan. Place in an oven at 350 F covered for about 1 hour . Take out and strain into a large serving dish, this makes for a great family meal . This could also be done at the beach in a large covered pot as well.
Yield : 10
Ingredients:
10 , 1\4 lobster, rubber bands removed
5 ears of corn ( cut into coins )
2 lbs of cut diced potato
2.5 lbs of Italian sausage
1 lb. chopped onions
2 chopped peppers
6 cloves roasted garlic
2 tablespoons tomato paste
1 pinch saffron
4 liters of water
½ lb salt pork
2 tablespoons of black peppercorns
1 bay leaf
Method:
Place all ingredients in a large, deep roasting pan. Place in an oven at 350 F covered for about 1 hour . Take out and strain into a large serving dish, this makes for a great family meal . This could also be done at the beach in a large covered pot as well.
Thursday, October 7, 2010
What do I do with smoked cod?
Smoked cod Cioppino
Yield : 12
Ingredients:
¾ cups butter
2 white onions chopped
2 cloves roasted garlic
1 bunch of chopped parsley
16 ounces canned stewed tomatoes
16 ounces of fish stock
1 bay leaf
1 cup water
2 cups white wine
2 lbs of peeled and deveined shrimp
2 lbs scallops
1 lb smoked cod
1 lb of clams
2 lbs mussels
2 lbs crab
2 tablespoons chopped fresh tarragon
2 tablespoons of chopped fresh dill
3 tablespoons of hot sauce
Method:
Over medium heat melt the butter in a large stock pot, add the onions, garlic and cook until the onions are soft.
Add the tomatoes, hot sauce( I use Franks Chili and lime sauce) , fish stock, wine , bay leaf, and cover . Let this simmer for about 30 minutes.
10 minutes before you serve , place in all the fish and let this come to a boil, cook until the mussels and clams are open .
If you feel the stock is not enough, just top it off with a little bit more water
Once the fish is cooked add the fresh herbs and mix together and season to taste. Serve right away with some crusty bread.
Yield : 12
Ingredients:
¾ cups butter
2 white onions chopped
2 cloves roasted garlic
1 bunch of chopped parsley
16 ounces canned stewed tomatoes
16 ounces of fish stock
1 bay leaf
1 cup water
2 cups white wine
2 lbs of peeled and deveined shrimp
2 lbs scallops
1 lb smoked cod
1 lb of clams
2 lbs mussels
2 lbs crab
2 tablespoons chopped fresh tarragon
2 tablespoons of chopped fresh dill
3 tablespoons of hot sauce
Method:
Over medium heat melt the butter in a large stock pot, add the onions, garlic and cook until the onions are soft.
Add the tomatoes, hot sauce( I use Franks Chili and lime sauce) , fish stock, wine , bay leaf, and cover . Let this simmer for about 30 minutes.
10 minutes before you serve , place in all the fish and let this come to a boil, cook until the mussels and clams are open .
If you feel the stock is not enough, just top it off with a little bit more water
Once the fish is cooked add the fresh herbs and mix together and season to taste. Serve right away with some crusty bread.
Tuesday, October 5, 2010
All hail the PIG!
At the Canadain chef's congress we had a pig roast and I must say that it was out of this world. They had made fresh bread and with a genourous slab of the pork with some grain mustard, it was out of this world to say the least.
Subscribe to:
Posts (Atom)