Seared Weathervane Scallops, Saffron Risotto drizzled with a Saffron & Tarragon Sauce. Ken A Dalgleish Saffron Risotto Fish stock approx 8 to 10 C (available at Gemini freezer) saffron threads, (about 20) 2 Tbs butter 1 Tbs extra virgin olive oil 1 finely chopped shallots 1 1/2 cups Arborrio Rice 1/2 cup grated Parmigiano Reggiano […]
Seared Weathervane Ecstasy Read More »
Ingredients Mixed Greens 1 Bosc Pear Sliced 1/2 c. Walnuts, toasted 1/4 c. Smoked Blue Cheese, crumbled 1oz Balsamic Vinegar 3oz Olive Oil 1 tsp Dijon Mustard Salt and Pepper Directions Combine first 4 ingredients in a salad bowl. In a separate small bowl, whisk together vinegar, olive oil, and mustard. Add salt and pepper
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
Saffron Risotto by Kathy Read More »
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
Pan Seared Alaskan Weathervane Scallops by Kathy Read More »
Find out more in this online pamphlet.
Stone Crab Information & Recipes Read More »
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
Shrimp Cooked on the Engine Read More »
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 File 2 bay leaves 2 teaspoons minced garlic 1 15 oz can stewed tomatoes — chopped 1 1/2 tablespoons Worcestershire sauce 5 cups seafood
Seafood Fil Gumbo – Cajun’s Choice Read More »
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)
Mixed Seafood Grill en Papillote (in foil packets) with a Lemon, Garlic, Anchovy Sauce Read More »
Disclaimer: This recipes are open to change, use whatever you want. Pan Fried Oysters Oysters 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
Dave’s Oyster Recipes Read More »
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
Northwest Patio Paella Read More »
