prep time: tbd
cook time: tbd
servings: tbd
ingredients:
2 teaspoons butter
1 cup finely chopped onion
1/2 cup dry white wine
1 tablespoons minced garlic
1 bottle clam juice
seafood of your choice
1 teaspoon ground white pepper
salt
1/2 cup chopped parsley
1 8-ounce package of cream cheese
1 pound linguine or other pasta
2 tablespoons olive oil
parmesan cheese
black pepper
steps:
1. in a large nonstick skillet, melt 2 teaspoons butter over medium-high heat. add onion and cook, stirring constantly, until onion begins to become transparent, 5 - 7 minutes.
2. add white wine, garlic, seafood, clam juice, white pepper, salt to taste and parsley. bring to boil, reduce heat to low and allow to simmer.
3. add cream cheese and stir into the sauce as it melts.
4. cook pasta to al dente, drain. toss with oilive oil.
5. top pasta with sauce and serve with parmesan cheese and black pepper to taste.
- unknown
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
5.16.2011
seafood risotto
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
2 1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14.5-ounce can italian-style stewed tomatoes
seafood of your choice
3 garlic cloves - minced
2 tabelspoons finely chopped parsley
steps:
1. combine water and clam juice in medium saucepan. bring to simmer. keep warm over low heat.
2. heat 3 tablespoons oil in heavy large saucepan over medium heat. add shallots; saute until light golden, about 4 mintues. add rice; saute 2 minutes. add wine; stir until liquid is absorbed, about 2 minutes. add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
3. add 1 cup clam juice mixture to rice. simmer until liquid is absorbed, stirring often. continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often , about 25 minutes.
4. heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. add seafood and garlic and saute until warmed through. mix seafood into rice. cook 3 minutes longer.
5. remove risotto from heat. season to taste with salt and pepper. transfer to serving bowl. sitr in chopped parsley and serve.
- unknown.
cook time: tbd
servings: tbd
ingredients:
2 1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14.5-ounce can italian-style stewed tomatoes
seafood of your choice
3 garlic cloves - minced
2 tabelspoons finely chopped parsley
steps:
1. combine water and clam juice in medium saucepan. bring to simmer. keep warm over low heat.
2. heat 3 tablespoons oil in heavy large saucepan over medium heat. add shallots; saute until light golden, about 4 mintues. add rice; saute 2 minutes. add wine; stir until liquid is absorbed, about 2 minutes. add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
3. add 1 cup clam juice mixture to rice. simmer until liquid is absorbed, stirring often. continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often , about 25 minutes.
4. heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. add seafood and garlic and saute until warmed through. mix seafood into rice. cook 3 minutes longer.
5. remove risotto from heat. season to taste with salt and pepper. transfer to serving bowl. sitr in chopped parsley and serve.
- unknown.
5.15.2011
creamy seafood chowder
prep time: tbd
cook time: 15 minutes
servings: tbd
ingredients:
1/2 red bell pepper - coarsely chopped
2 large garlic cloves - peeled
1 quart fish broth (or vegetable stock)
2 medium potatoes - peeled and cut into small cubes
seafood of your choice
1/2 cup dry sherry
2 cups heavy cream
parsley (optional)
chives (optional)
steps:
1. place the red peppers and garlic in a food processor. process until pureed.
2. bring broth and potatoes to a boil in a large saucepan. cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
3. add fish. add the pureed pepper and garlic, the sherry and the cream. continue to cook just until hot; do not boil.
4. taste for seasoning and serve immediately. if desired, garnishwith chopped fresh parsley or chives.
- unknown
cook time: 15 minutes
servings: tbd
ingredients:
1/2 red bell pepper - coarsely chopped
2 large garlic cloves - peeled
1 quart fish broth (or vegetable stock)
2 medium potatoes - peeled and cut into small cubes
seafood of your choice
1/2 cup dry sherry
2 cups heavy cream
parsley (optional)
chives (optional)
steps:
1. place the red peppers and garlic in a food processor. process until pureed.
2. bring broth and potatoes to a boil in a large saucepan. cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
3. add fish. add the pureed pepper and garlic, the sherry and the cream. continue to cook just until hot; do not boil.
4. taste for seasoning and serve immediately. if desired, garnishwith chopped fresh parsley or chives.
- unknown
5.11.2011
seafood rice
prep time: tbd
cook time: 45 minutes
servings: tbd
ingredients:
2 cups cooked rice
2 cups whipping cream
1/2 cup tomato ketchup
3 tablespoons worcestershire sauce
1 teaspoon butter
1/4 teaspoon hot pepper sauce
seafood of your choice
steps:
1. place rice, cream, ketchup, worcestershire sauce, butter and hot pepper sauce in a large saucepan. bring to a boil; stir to combine.
2. add seafood, remove from heat. cool for 15 minutes, stirring periodically to hasten cooling. cover and refrigerate overnight.
3. preheat oven to 350 degrees. turn mixture into a greased 2-quart baking dish. cover and bake for 45 minutes or until nearly firm. remove from oven; serve hot.
- unknown
cook time: 45 minutes
servings: tbd
ingredients:
2 cups cooked rice
2 cups whipping cream
1/2 cup tomato ketchup
3 tablespoons worcestershire sauce
1 teaspoon butter
1/4 teaspoon hot pepper sauce
seafood of your choice
steps:
1. place rice, cream, ketchup, worcestershire sauce, butter and hot pepper sauce in a large saucepan. bring to a boil; stir to combine.
2. add seafood, remove from heat. cool for 15 minutes, stirring periodically to hasten cooling. cover and refrigerate overnight.
3. preheat oven to 350 degrees. turn mixture into a greased 2-quart baking dish. cover and bake for 45 minutes or until nearly firm. remove from oven; serve hot.
- unknown
5.09.2011
seafood casserole
prep time: tbd
cook time: 25 - 30 minutes
servings: tbd
ingredients:
seafood of your choice
1 cup mayonnaise
2 tablespoons butter
3 cloves garlic - finely minced
2 cups ritz cracker crumbs
water
steps:
1. preheat oven to 30 degrees. grease a 2-quart casserol dish, set aside.
2. mix seaood and mayonnaise until blended well. spread into prepared dish.
3. melt butter in skillet and saute garlic over medium heat. remove from heat and stif in the cracker crumbs. add just enough water to crumb mixture until crumbs are moistened. sprinkle crumbe mixture evenly over the seafood.
4. bake for 25 - 30 minutes or until hot.
- unknown
cook time: 25 - 30 minutes
servings: tbd
ingredients:
seafood of your choice
1 cup mayonnaise
2 tablespoons butter
3 cloves garlic - finely minced
2 cups ritz cracker crumbs
water
steps:
1. preheat oven to 30 degrees. grease a 2-quart casserol dish, set aside.
2. mix seaood and mayonnaise until blended well. spread into prepared dish.
3. melt butter in skillet and saute garlic over medium heat. remove from heat and stif in the cracker crumbs. add just enough water to crumb mixture until crumbs are moistened. sprinkle crumbe mixture evenly over the seafood.
4. bake for 25 - 30 minutes or until hot.
- unknown
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