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Grilled steaks, seafood on the grill, wonderful soups and sweet desserts.
This is one of my daughters favorite foods:
Lentils and Rice
(Mujadarra) 4 medium yellow onions, peeled
3 Tbs. olive oil
1 cup lentils
3-1/2 cups cold water
1 cup long-grain rice
2 tsp. salt
Dice 3 of the onions.
Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions. Sauté until quite brown and set
aside. In a 4-quart covered pot place the lentils and water. Bring to a boil, covered, and then turn down to a simmer. Cook
for 15 minutes.
Add the cooked onion to the lentils, along with the rice and salt.
Cover and simmer 20 minutes
until rice and lentils are soft. If a bit of water remains unabsorbed, remove from heat and let stand 5 minutes and it will
soak in.
Slice the remaining onion into rings. Heat the frying pan again and sauté the rings in the remaining
olive oil.
To serve, top the lentils with the sautéed onion rings. Accompany with plain yogurt and a lemony green
salad, with tomato wedges on the side. Serves 8.
Semolina Cake(Basbousa)
- 1/2 cup unsalted butter, melted
- 1 cup superfine sugar
- 2 small eggs
- 2 cups fine yellow
semolina
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- Blanched split almonds
- Syrup (recipe follows)
Cream
the butter and the sugar and then beat in the eggs. Stir in a 1/2 cup water. Sift together the semolina, baking powder, and
soda, and stir into the butter mixture to form a smooth batter. Preheat the oven to 350 ° F. Lightly grease an 8-by-12-inch
cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake parallel
lines going from the bottom left corner to the top right and vice versa, to form diamond shapes. Place an almond in the center
of each diamond. Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned. Prepare the
syrup as described below and pour it, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more
and set the cake aside to cool before serving. SYRUP- 2-1/4 cups sugar
- Juice of 1 lemon
Over a medium
heat dissolve the sugar in 1-1/2 cups water, add the lemon juice and bring to the boil. Reduce heat and gently boil the syrup
for 10 minutes.
Ingredients: To make watermelon pickles To make watermelon pickles 8
cups prepared rind ,1/2 cup pickling salt (coarse) ,8 cups cold water 3
cups white granulated sugar ,2 cups white vinegar ,5-6 cinnamon sticks Prepare
The Rind Remove dark green peel from watermelon. Cut rind into rectangular pieces approximately 1"x2" until you have 8 cups of
rind strips. Layer rind and salt in a stainless steel bowl or pickling
crock. Soak 12 hours. Drain
and rinse twice in cold water, then place rind and 8 cups cold water into a stainless steel saucepan and boil until fork tender
(10 minutes). Drain again. Prepare The Solution Combine sugar, vinegar and broken cinnamon sticks in a saucepan and bring to a boil, reduce heat but
keep at a slow boil for one hour. ...And Can
Watermelon Salad 3/4
cup halved, thinly sliced red onion 1 tablespoon fresh lime juice 1 1/2 quarts seeded, cubed watermelon 3/4
cup crumbled feta cheese 1/2 cup pitted black olive halves 1 cup chopped fresh mint 2 tablespoons
olive oil DIRECTIONS Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw
onion. Let stand for 10 minutes. In a large bowl, combine the watermelon
cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend.
Dig in and be prepared for a pleasant surprise! Place the
onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand
for 10 minutes. In a large bowl, combine the watermelon cubes, feta
cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be
prepared for a pleasant surprise! DIRECTIONS Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow
the flavor of the raw onion. Let stand for 10 minutes. In a large bowl,
combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all,
and toss to blend. Dig in and be prepared for a pleasant surprise! Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw
onion. Let stand for 10 minutes. In a large bowl, combine the watermelon
cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend.
Dig in and be prepared for a pleasant surprise!
 FIRE HOUSE POTATOES:
I make a potato au gratin that has a bit of
spice and a splash of tomato. First determine how much you need and par-boil your potatoes. I like to use Yukon Golds for
this. Allow them to cool and then thin slice. Butter a baking dish well bottom and sides. Place potatoes in a bowl and season
with black pepper & garlic powder to taste. Now a course salt to taste. I add in a small can of chopped tomatoes. Make
a med to thin cheese sauce. Start with a butter and flour roux and add your 1/2 & 1/2 to gravy like consistency. Add in
a mix of 3 or 4 cheeses shredded with just a splash of white vinegar. This keeps the cheese smooth, really it does. Taste
your sauce and when satisfied pour in with potato & tomato. Now pour all into buttered baking dish. Top with crushed potato
chips and more shredded cheese then bake at 400d until bubbly and just starting to change color on top. Ooh, spicey remember.
Add in enough red pepper flakes to taste before baking. Now you have some great potatoes.
MAC&CHEESE:
The most important thing to know is the cheese sauce
because any pasta can be the mac. I like to use small shells. Hey it's my recipe use what you like.
First make
a roux. Even amounts of flour and oil, toasted but not browned. Now to this add milk and a mix of flavor highlighters. Salt,
black pepper, herbs, spices, hot peppers, onions and garlic. Oh and ground meats too like ham, chourica, taco meat or kielbasa.
All of this should be in a rather loose cream sauce. To this add your grated cheese and use at least three different
cheeses. After shredding them sprinkle on a little white wine or a tablespoon of vinegar just trust me on this. Now add the
cheese and then into the pasta.
Now pour into a buttered cassarole dish and bake just to set.
SHRIMP SCAMPI I BUY
THE BIGGEST SHRIMP I CAN AFFORD BECAUSE I LIKE TO BUTTERFLY THEM. THE TAIL GETS LEFT ON AND THE SHELLS I USE TO START THE
DISH AND THEN DISCARD THEM. I HAVE TWO WAYS I MAKE MINE. ONE LIKE A FRANCAISE AND THE OTHER W/ A SIMPLE FLOUR COATING. THE
SAUCE IS WHERE YOU MAKE IT SHINE. WHITE WINE ( I USE WHITE VERMOUTH),
GARLIC, LEMON, FISH STOCK, PIMENTO, CAPERS AND SALT & PEPPER I SLICE
MY LEMON VERY THIN AND SAUTE IN BUTTER OR EVOO. NOW I ADD MY GARLIC TIL SOFT, THEN PIMENTO & CAPERS. ENOUGH FISH STOCK
FOR ALL MY SHRIMP AND THEN WINE TO TASTE. SALT & PEPPER AND A LIL RED PEPPER FLAKE. IF A FRANCAISE BATTER IS USED POUR OVER THE SHRIMP. IF DUSTED PLACE SHRIMP IN NOW TO COOK. IF IT THICKENS
TOO MUCH ADD MORE STOCK, LEMON JUICE AND WINE. IT SHOULD NOT BE A GRAVY BUT JUST A SLIGHTLY THICKENED SHEEN ON THE SHRIMP.
BRAISED PORK W/ PEPPERED CREAM GRAVY
I START WITH COUNTRY STYLE PORK RIBS. I SEASON WITH GARLIC & BLACK PEPPER. NOW I DUST THEM WITH
FLOUR AND BROWN THEM IN A BIT OF OIL IN MY BIG CASTE IRON SKILLET. NOW POUR ON SOME BEEF STOCK AND INTO A 225D OVEN COVERED
TO BRAISE FOR 4 HOURS. NOW I ADD IN A TB OR 2 OF BEEF GRAVY POWDER TO
A CUP OF LIGHT CREAM AND ADD IN TO THICKEN MY GRAVY. TOO THICK? ADD MORE CREAM TOO THIN MORE GRAVY MIX. RETURN THE MEAT TO
THE PAN AND ALLOW TO REST WHILE YOU MAKE THE REST OF YOUR MEAL. I LIKE
MASHED POTATOES OR EGG NOODLES AND YOU PICK THE VEGGIES. IT IS AS EASY AS THAT. I MAKE THIS FIVE POUNDS AT A TIME SO THAT
I HAVE LEFTOVERS AND MEAT FOR OTHER DISHES.
stuffed pork filets
2 PORK TENDERLOINS CUT INTO EQUAL PIECES, POUND OUT AND SEASON W/ GARLIC POWDER AND BLACK PEPPER. DUST W/ FLOUR INTO MILK BATH (USE CAN MILK) INTO BREADCRUMBS PLAIN ONES AND FRY TO A GOLDEN BROWN. STORE BOUGHT DRESSING ADD TWO CANS OF CRABMEAT AND MAKE ACCORDING TO INSTRUCTIONS. PILE ON TOP EQUALY ON MEAT AND COVER W/ MONTERRY JACK CHEESE AND PLACE IN HOT OVEN TO MELT
CHEESE. SERVE W/ PACKAGED BERNAISE SAUCE
BACALHAU SALAD
I love bacalhau salad. You start with salted cod.
I get mine at Milano Importing on main st in Springfield. You need to soak the cod for 3 to 5 days and then simmer to cook
and allow to cool. The measurements apply to how many you are feeding. I add in diced cooked potato, sliced raw onion, mixed
chopped pitted olives, chopped fresh garlic, fresh chopped parsley, capers, red pepper, a small amount of hot pepper seeded
and deveined, a little lemon zest, juice of 1/2 lemon, lots of extra virgin olive oil and salt to taste. Make lots cause it
is gooood.
Now you can change things up to. Try adding avocado, shrimp and or lobster and back on the garlic
and try adding tarragon.
SWEDISH MEATBALLS:
The mix of breadcrumbs to meat is up to you.
I like to use 3/4 meat to 1/4 breadcrumbs. I add in eggs, parsley, finely chopped onion and I season with fresh grated nutmeg,
salt & pepper. Go easy on the nutmeg it should not dominate the taste. If you want to bake the meatballs I suggest you
brush with clarifyed butter to keep the outside soft and not form a crust. The meatballs need a sauce. I start by sauteing
shallots in butter and then deglaze with a white wine. Reduce the wine to a whisper. Now add in heavy cream and reduce until
you have a cream that coats a metal spoon but doesnt drip off. Season with salt & pepper and add in some fresh minced
parsley and a little tarragon. Place the meatballs in a serving dish and pour the gravy over. Serve with egg noodles. A variation
is to use some brown gravy and sour cream. I like the cream sauce.
EGGPLANT PARM:
I start by slicing my peeled eggplant
paper thin and then I salt the eggplant and place a weight to help press out the water. Next I send the slices thru an egg
bath and then bread w/ seasoned breadcrumbs. Fry until golden brown and drain. Next I assemble my parm with layers of eggplant
and grated cheese. I save the sauce for the top. Then finally I light sauce my eggplant with a tomato gravy and then mozzarella
cheese. Bake until the cheese is bubbling well at 325D. Serve with more sauce on the side.
GARLICKY GREENS:
I start off with some pancetta. (Italian bacon)
Fried till the crispy bits can be removed and then I add in butter. All the measurements are subject to how much Greens you
want to cook. Now in goes my crushed and chopped garlic. When the garlic has had a chance to soften I add in a just a small
splash of pernod. Too much will ruin the greens. Now a mix of baby spinich and a pile of surprise European salad mix. Just
until the greens start to soften and then season with a bit of sea salt & black pepper. The last item is about 1/2
a small container of cream. Check the seasoning and place on the table to be raved and reviewed.
SAFFRONED RICE WITH POLLO:
I cut my chix into 8 pieces season with
garic powder and black pepper and dust with flour. Now I brown the chix off in a heavy caste iron skillet with a good
extra virgin olive oil. Add in 1C chix stock, 1C white wine, 1tsp sea salt, 1/2C fine chopped shallot, sweet red pimento,
green bell pepper and green olives. Now place in a pinch of Saffron threads Braise for 21/2 to 3 hrs @ 225D. I now taste
the dish and ajust the seasonings with seasalt and pepper. I now add 1C long grain rice and cover again and cook for 1hr or
until the rice is tender.
PORK CHOPS PAPRIKASH:
You can do this with pork, veal or chicken.
I buy some nice chops make sure the fat on a chop is white and firm. I then season with garlic powder & black pepper.
next i sprinkle on a some plain white flour. I then place them in a hot oven ready pan that has a lid. After browning on both
sides I add in some chicken stock. Do not cover them you want to braise them not boil them. At 225D and covered I let
them turn tender and delicious. After a couple of hours go flip them over and recover. At the end remove the chops and to
the liquid add 1/2C water and 3 TB of a dry gravy mix. When the gravy is made add in 1/2 to 2/3C of sour cream. Now place
the chops back on your sauce and reduce the heat to warm. When ready to serve dinner onto a platter and off to the table.
BRACIOLE:
Little
meat pockets filled with flavor and simmered for hours. You can buy your beef slice it thin and pound it out or cheat and
buy some Boars Head roast beef and ask them to use the slicer and cut it about 1/4 in thick and trim it to size at home.
I make mine small and I fill them with garlic, pine nuts, parsley and shredded parmesan. roll them up and tie them
with butcher string. Brown tham and toss them in sauce to simmer for hours at a low, low heat. Sometimes
I will buy some good Italian sausage and spread it across the beef and tie them and cook those. My wife makes
a French version that is a bread stuffing and simmered in a Port or Marsala infused gravy. Most folks will
buy a top or bottom round. I buy a Sirloin and have it sliced when I am going from scratch. Pound it thin and try filling
with all sorts of mixtures and you will love these. Simmered in red gravy and served over pasta.
FRENCH TOAST:
You need to be sure about the bread to start. I like
it when they use Texas Toast a nice thick sliced bread perfect for French Toast. The way to go is buy from your favorite Bakery
and thick cut the bread for the toast. Vienna loaves from the Koffee Kup bakery are great but my all time fav is to use Challa
Bread. Thick cut and lightly soaked in a milk & egg mix and grilled to a golden brown perfection. Wow, thats some stuff.
Bread
Eggs ( egg to cream - one egg to one cup cream )
light cream
pinch of salt
superfine
sugar to your taste
vanilla just a lil
cinnimon only a pinch or 2
wisk it altogether and just lightly
soak the bread. Too wet and it doesnt cook right.
Now you cook them in clarifyed butter. Top w/ butter and real
maple syrup.
HUMMUS:
What a fab dip or spread. You can change the flavor around
by simply adding or removing a spice, herb or flavoring. Here is one that I like.
1 can of chickpeas (15oz)
2 TB roasted garlic
1/2 TB lemon juice
1 TB olive oil
1/2 Tsp chopped parsley
1 TB roasted red pepper
Process until smooth and then drizzle a little more oil on top and crown with a sprinkle of minced raw garlic.
Real Buttercream for cakes: This is the best..
3 sticks of
butter, 8oz bitter sweet chocolate, 1/2C water, 11/4 water,3 egg yolks and 1/4tsp cream of tarter. (chcolate can be changed
around. white chips w/ coloring)
beat eggs until thickened. In a seperate pan combine water, sugar and
cream of tarter and bring to a boil cook a syrup at 225d on a thermometer (thin thread stage) start a mixer on slow in eggs
and start to add the syrup in a slow steady stream until thick and cool. Now add the butter in small amounts (should be at
room temp). Mix in cooled chocolate. The chocolate should be melted in a double boiler over a low heat. When completely mixed
refridge until spreadable.
Coconut Nut Pecan Topping:
1C evap. milk, 1C sugar, 3 beaten egg
yolks, 1/2C butter, 1tsp vanilla, 11/3C flaked coconut and 1C chopped pecans.
Cook all but the nuts & cocnut
together on a med heat for 12 min. Add rest and stir until well combined and then allow to cool before spreading on cake.
White Sauce buttercream:
11/2C whole milk, 1/3C flour, dash of
salt, 11/2C butter, 11/2C granulated sugar, 2tsp vanilla.
in a med pan wisk together milk, flour and salt. Cook
while stirring over med heat until thickened and bubbly. Transfer to a bowl, cover and refridgerate until cooled. in a bowl
beat butter, sugar & vanilla until light and fluffy. Add to the cooled milk mixture 1/4C at a time. mix until smooth after
each addition. Cool and spread.
Hey everybody. My friend Mad Mike the Killer Chili guy sent me a recipe for
sour dough starter. So here is how to make starter and you are on your way to mountains of sour dough flapjacks and sour dough
breads.
SOUR DOUGH STARTER:
1Pkg active dry yeast, 1/4C warm water, 1C all purpose flour, 1C white sugar,
1C warm milk. In a small bowl water & yeast for 10 minutes. Stir it well. In a 2Qt glass or plastic container combine
sifted flour and sugar. Mix well. Slowley add warm milk to the yeast mixure. Allow to rest and the mixture will get bubbly.
Now fold in flour and sugar and cover and allow the starter to start. Divide the starter after you allow to grow for a day
or so. Into 4 parts. 3 for friends yes you share this. and One for you. Add the starter to a new mix of flour and sugar and
a cup of water. Now you can save a 1/3 and use the rest to start a batch of flap jacks or a loaf of bread. Thanks Mike.
BANANAS FOSTER
2 Bananas
1C brown sugar
2 drams banana liquor
1 tsp vanilla
2 drams dark rum
1/2C butter
all ingrediants except bananas &
rum into a saute pan. Cook the butter & sugar until bubbling and smooth. Now carefully add the rum and then flame the
rum. Add the sliced bananas and then spoon over vanilla ice cream.
BBQ Sauce:
Yes, all of you have had Kansas City BBQ Sauce. Thick
with tomato, molasses and brown sugar. Maybe you have had North Carolina vinegar style and maybe just maybe Florida mustard
sauce but I will be most have not even heard of let alone tried Alabama white BBQ sauce. Heres the recipe.
1Qt
mayonnaise
3/4Qt cider vinegar
1/2C corn syrup (white Karo)
1/4 TB cayenne
horseradish to taste
lemon
juice
salt & black pepper
Shake it up and pour it on.
Beef Shanks:
Beef Shanks floured and seasoned
Sauteed Mushrooms
Pasta Sauce
Wine
One shank for each person, brown in a large oven ready skillet. Cover w/ mushrooms, sauce and a splash of wine your choice.
Into a 250D oven covered and slow cook for at least 2hrs. Serve with rice or pasta.
Chicken Francaise:
Chicken Tenders
Seasoned flour
1 Lemon
Parsley
Grated cheese
1 chicken gravy
1Stock
White wine
Eggs
Chix Francaise is a simple dish really. Just Chix tenders pounded thin floured and then coated w/ a Francaise batter,
fried golden and then sauced before serving. The batter, whipped eggs, parsley, and a small amount of grated cheese to give
the batter substance. Sautee the floured tenders until golden drain and reserve in a baking dish. When all are done mix
chicken gravy, a lil chix stock, white wine and a just a bit of lemon pour the mixture over the chicken and place in a 225D
oven until ready to serve.
Chicken Salad:
My secret is I cheat and buy a rotisserie chicken
at the store. Then I add in minced celery, onion, salt & pepper and I use real mayonnaise. The hitch is I like to add
in just enough Curry powder to add some taste without overpowering the dish. You really do not need anything else and everyone
will love your chicken salad. I course chop the chicken and dont be afraid to put in the mayo. Too dry, it isnt the same.
COCONUT PECAN TOPPING:
1/2C Butter ( no oleo please), 1/4C packed
lt brown sugar, 2TB cream, 2TB corn syrup, 1C sweetened coconut, 1/2C chopped pecans and 1tsp vanilla. In a heavy pan cook
butter and sugar over a medium heat till a clear and a syrup. Add in syrup & cream and simmer to combine. Fold in
remaining ingredients and allow to cool before icing your cake.
Pasta Fagioli:
1 Qt chix stock
1Ham bone
6-8 cloves of garlic minced
1C finely chopped celery
5 cans of white kidney beans
salt, black & red pepper to taste
cooked pasta to drop in after the soup is done (Ditalini)
One of my favorite soups. A homemade chicken stock and then I simmer a ham bone in to jump start the flavor. I puree
all but one can of beans to give my soup a thicker texture. I ladle the soup in a bowl and then spoon in my cooked pasta.
A lil cheese and your good to go.
PEACH COBBLER:
4C peeled and sliced peaches, 2C brown sugar, 1/2C
water, 1 stick real butter, 1-1/2C self rising flour, 1-1/2C lt cream, 1/4C brandy and ground cinnimon.
Spread butter
across the bottom of a baking dish. Mix flour, 1/2 the sugar and cream together and pour over butter. In a
sauce pan simmer water, 1/2 the sugar and brandy to a syrup. Add peaches and simmer till soft. Spoon over the butter
evenly. The batter will rise to the top when baking. Add cinnimon to taste on top before baking. Bake at 350d for 30 to 45
min.
Pork Ribs & Cabbage
1 sm head cabbage
1 med onion
1 rack of baby back ribs (pork)
salt & pepper to taste
In a lg caste iron skillet I
star w/ a lil olive oil and I season my ribs w/ black pepper & garlic powder mix. Brown the ribs just a bit and then cover
with shredded cabbage. Now thin slice your onion and place on top. No liquid is needed. I now cover and place in a 250D oven
and slow cook. Check seasonings and stir after 2 hr's. Continue to slow cook for a total of 4 hr's. Recheck seasonings
and serve. I like a starch and more vegetables with my meal.
Clams on the Grill
Cherry Stones, Lil Necks
or any clam. I make a flavored butter and place a spoonful on my clam. Now on to the grill and you have great clams. One of
the butters that I like goes like this. Sweet butter, cilantro, minced garlic, salt and pepper to taste. A lil lime juice
and a small amount of tequila. Mix together and then split open your clams discarding one of the shells. Loosen the clam and
cover with the flavored butter. Place on the grill and drop the top. when the butter is sizzling the clam is cooked. Enjoy
with your favorite beer. But you know a Corona w/ a lil lime in it goes great.
STEAMERS: Yes more clams. Fresh Steamers, white wine, minced garlic, minced pepperoni, parsley, extra virgin
olive oil, water. Nice clean clams. I add in 1/2 water and 1/2 wine. A couple of tablespoons of garlic, pepperoni and
parsley. Now a cup of extra virgin olive oil. Bring the temp up and when the clams have all opened they are ready to eat.
Heck you will not need to dip them in butter but you can if you want. Just pull away the foreskin and eat like a king.
Lobster on the Grill:
I found out that lobsters finished on the
grill are fantastic. When you buy your lobster ask that they parboil them for you. They will stay for days in the fridge if
need be and they come out sweet and delicious. I think why is that when parboiled the liver doesnt come apart and you remove
it whole with a spoon and there is a difference in the flavor of the meat. I take my parboiled lobster and use poultry shears
to remove the belly side of the tail and then I split the chest with them. I remove the liver and anyother yucky stuff and
then over fill with my favorite seafood stuffing and I cover the tail meat to keep moist during the cooking process.
As many lobster as you need.
Stuffing with or without more seafood. I use plain, shrimp, bay scallops or more lobstermeat.
Sweet butter, minced onion, minced cooked sweet red or green peppers, salt & pepper to taste, a bit of sherry and I like
to use Ritz crackers. If not moist enough a little lobster stock or clam juice.
On the grill it is the off heat
method and with a cover to bake them. When the dressing is starting to brown your ready to eat.
In the Springfield
Ma area only buy at Boston Sea Foods 982 Main St Springfield. They have the best lobster pond and therefore the best lobsters.
GERMAN POTATO SALAD
9
POTATOES
6 SLICES BACON
3/4C CHOPPED ONION
2TB FLOUR
2TB SUGAR
2TSP SALT
1/2TSP CELERY SEED
1/8TSP BLACK PEPPER
3/4C WATER
1/3C WHITE VINEGAR
BOIL POTATOES, COOL AND SLICE THIN. COOK BACON
TIL BROWN & CRUMBLE, COOK ONIONS IN DRIPPINGS. WISK TOGETHER FLOUR,SUGAR,SALT,CELERY SEED AND PEPPER. ADD TO ONIONS AND
COOK TIL BUBBLY. REMOVE FROM HEAT ADD IN VINEGAR & WATER TO PAN AND BRING TO A BOIL. STIR IN BACON,POATOES AND ONION MIXTURE.
HEAT TILL WARM THROUGHOUT.
SAFFRONED SEAFOOD STEW:
Tomatoes, saffron, white wine all combined with
the best seafood you can find. I like to start with a nice white fish. My choice is halibut. All you need is a small portion
for each person your having at dinner. I add in some clams, mussels, shrimp, jonah crab cut in half and scallops. A sweet
onion minced, saffron, I like to use real Italian tomatoes and my white wine is whatever I have or a white vermouth. No garlic
we are not making a fra diavalo and no red pepper. For your seafood I dust the fish with a bit of flour and then saute in
extra virgin olive oil. Set aside and add in a couple of TB butter and cook my onions until soft. Add in my wine to deglaze
the pan and then in goes the tomatoes, wine and saffron. Saffron, well you only need a pinch or two. Now place the seafood
in and allow to come up to a simmer and allow the flavors to develop. Check your seasonings. Salt & pepper. Its done.
More recipes coming all the time.
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