Gemini Fish Market

Ingredients

7 cups chicken stock or broth

4 Tablespoons Unsalted Butter

1 Medium Onion, minced

1/2 tsp Saffron Threads

2 c Arborio Rice

1/2 c Freshly Grated Parmigiano-Reggiano Cheese

Salt and Freshly Ground Pepper

Directions

In a large saucepan, bring the chicken stock to a boil over high heat.  Cover and keep hot over low heat

In a heavy 6-quart pot, melt 2 tablespoons of the butter over medium heat.  Add the onion and cook, stirring occasionally, until softened (about 6 minutes).  Crumble in the saffron threads and cook for 1 minute, stirring.  Add the rice and stir to coat thoroughly with butter (about 2 minutes)**.   Add enough stock to cover the rice (about 1.5 cups) and bring to a boil, stirring.  Reduce the heat to moderate.  Cook, stirring the rice constantly until the stock is absorbed.  Continue adding stock 1 cup at a time, and stirring until it is absorbed before adding more.  The risotto is done when the rice is just tender and the liquid is thick (about 25 minutes total).

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese.  Season the risotto with salt and pepper and serve.

**note: most risotto recipes include white wine…I didn’t have any and it turned out fine.  If add it in, a cup should do.  Pour it in before the first stock addition and stir until the wine is completely absorbed, then begin to add the stock.

 

20 Very Big Scallops

1/4 cup all purpose flour

Salt and Pepper

2 T butter

Directions:

In a small bowl, combine salt, pepper, and flour.  Lightly dredge scallops with flour.  Heat the butter in a large nonstick saute’ pan over medium-high heat.  Do not let butter burn.  Add the scallops, seasoned side down, and sear until a crust forms (2-3 min).  Turn scallops over to the other side and cook for another 1-2 minutes and serve immediately.

**note Try serving over Saffron Risotto by Kathy

Yes, you can cook on your engine!! And it tastes fantastic!!  See the picture at left of the chef with his creation, which literally took miles of effort.

This method of cooking is perfectly safe!  Plus, if you get into traffic near the game, you can smell the shrimp cooking.  This is great because you’ll have hot food immediately upon arrival, without waiting to fire up the grill.

Time Required:  15 minutes prep time, plus a 90 minute drive

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Ingredients

3/4 cup unsalted butter
2 cups onion — chopped
2 cups celery — chopped
2 cups mix of red and/or green bell peppers — chopped
3 tablespoons Cajun’s Choice Gumbo Filé
2 bay leaves
2 teaspoons minced garlic
1 15 oz can stewed tomatoes — chopped
1 1/2 tablespoons Worcestershire sauce
5 cups seafood stock
2 tablespoons Cajun’s Choice Blackened Seasoning
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from Karista’s Kitchen, Personal Chef

Serves 4

Ingredients

1 lb firm white fish (halibut, swordfish, cod, etc) cut into four pieces
8 large Gulf prawns (2 for each packet)
4-8 Sea scallops (1-2 for each packet)
1 lemon sliced
1 shallot sliced
1 tablespoon anchovy paste
3 cloves garlic (or more if you love garlic)
2 tablespoons lemon juice
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Disclaimer:  This recipes are open to change – use whatever you want.

Oyster Dave at Gemini

Pan Fried OystersOysters
Dry Tempura Mix
Seasoned Bread Crumbs (cracker crumbs) (I like salt and pepper, garlic powder with a little poultry seasoning )
Soy Milk
Peanut Oil

Coat oysters in dry tempura mix, dip in soymilk, then coat in Breadcrumbs. Lay on cooling rack to dry.
Heat oil to hot enough to cook a wooden spoon. (Spoon dipped in oil will bubble)(350 degrees)
Cook coated oyster until golden brown on one side, flip and cook other side.
Drain on paper towel.

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Valencian rice, ½ cup per person
Chicken stock, 1 cup per ½ cup rice
Saffron, 4-5 threads per person
Olive oil, Cover bottom of pan
Chicken, cut up, 1 piece per person
Chorizo, Spanish Style, portion as desired; ½ piece
Spanish Paprika, To taste
Garlic, ½ clove per person minced
Onion, cut into slivers, ¼ Walla Walla onion per person
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preparation time: 25 minutes

cook time: 10 minutes

yield: 4 servings

Ingredients

4 – 6 ounce portions center-cut king salmon fillets with skin
1 ounce olive oil
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Grilling Plank Instructions / Tips

Rinse plank. Fill a container with water – one large enough to fit the plank – a pan, sink or heavy plastic bag will work. (Adding 1 tablespoon sea salt to the water improves flavor. Variation: use dry white wine, apple cider, and citrus or berry juice.) Submerge for at least 20 minutes and as long as 4 hours. (Soaking the plank adds moisture and resists burning while on the grill. Starting with hot water will shorten soak time.)

Prepare the barbecue as instructed by the manufacturer. It is ready for use when the temperature is about medium-high, or about 300°F. At this temperature, the grilling planks should give off a medium to light smoke.

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Foil
½ small green pepper sliced
½ tomato sliced
1 Green Onion chopped
½ teaspoon chopped basil
Salt and pepper to taste (optional)
1 fillet 6oz firm whitefish
3-4 thin slices lemon

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