10k Food Recipes

1/2 c Onion; Chopped, 1 Medium

1/2 c Green Chiles; Chopped

2 ea Cloves Garlic;Finely Chopped

1/4 c Olive Oil

2 c White Wine; Dry

1 T Orange Peel; Grated

1 1/2 c Orange Juice

1 T Sugar

1 T Cilantro; Fresh, Snipped

1 t Basil Leaves; Dried

1 t Salt

1/2 t Pepper

1/2 t Oregano Leaves; Dried

28 oz Italian Plum Tomatoes; *

24 ea Soft-shell Clams; Scrubbed

1 1/2 lb Shrimp; Raw, Shelled, Med.

1 lb Fish; **

6 oz Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. ** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces. *** Crabmeat should be thawed, drained and cartilage removed. ~————————————————————————- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.

3 tb Extra-virgin olive oil

2 Red bell peppers

1 Yellow bell pepper

-(both cored, seeded, and -cut lengthwise into 1/2″ -strips 1 md Onion, slivered

1 tb Balsamic vinegar

1 t Herbes de Provence

Salt to taste Freshly ground black pepper, -to taste 3 tb Chopped flat-leaf parsley

4 Halibut steaks (1″ thick,

-8 oz ea) 2 Lemons, halved crosswise

-for garnish Herbes de Provence is an aromatic blend of dried herbs – thyme, rosemary, lavender and summer savory. This mixture is readily available in specialty food shops and upscale supermarkets. to make your own, mix together 1/2 ounce of each herb and store in an airtight jar in a cool, dark place. The herbs marry well with most grilled or baked fish. 1. Preheat the oven to 400′F. Heat 2 tablespoons oil in a large

nonstick skillet over medium heat. Add the peppers and onion; cook 10 minutes, stirring often. 2. Add vinegar and herbes de Provence and cook 15 minutes longer,

stirring often. Season with salt and pepper and 2 tablespoons parsley. Spoon the vegetables over the bottom of a 9×9″ baking dish. 3. Brush the fish with the remaining oil. Sprinkle both sides with

salt and pepper then lay the fish in the baking dish over the vegetables. Bake for 20 minutes. 4. Garnish fish with remaining parsley and lemon halves. Serve

immediately. Per serving: 383 calories, 15 grams fat, 68 milligrams cholesterol.

3 lb Halibut, cut into 6 serving

-pieces, 3/4 inch thick Salt and pepper to taste 1 ts Paprika

2 Cloves Garlic, minced

1/4 c Minced fresh parsley

1/2 c Seasoned bread crumbs

2 Lemons, sliced, plus 2 more

-thinly sliced for garnish 1 tb Butter

Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and pepper and paprika. Place fish in a buttered shallow baking dish and sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on fish and add water almost to top of fish. Bake uncovered 20-30 minutes until fish is firm and crumbs are golden brown. Remove lemon slices, dot with butter and place under broiler until browned. Garnish with thin lemon slices. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

1 ts Salt

1 Carrot, thinly sliced

White pepper 1 Rib celery, thinly sliced

6 lb Fish, dressed

3/4 ts Dried marjoram

1 Stuffing recipe

1 Bay leaf

1 1/2 c White wine

1 Lemon, sliced very thin

4 tb Butter, melted

2 Shallots, thinly sliced

——————————CELERY STUFFING—————————— 3/4 c (4 ribs)

1/2 c Bread crumbs

Chopped celery Salt and fresh black pepper 1/2 Chopped onions

1/4 ts Savory

4 tb Butter

1/4 c Chopped celery tops

————————-FENNEL / TARRAGON STUFFING————————- 2 tb Chopped parsley

1/2 ts Fennel seed

2 tb Chopped fresh tarragon

Salt and fresh pepper 6 tb Butter, melted

1 1/2 c Roughly torn fresh

Bread crumbs Marjoram goes well with fish, and here’s a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish.

1 (5 lb.) bass or equivalent

1 lg Onion, chopped

1 Bell pepper, chopped

1/2 Stick margarine

2 cn Tomato sauce

1 cn Whole tomatoes

- – -juice of 1 lemon 1 c Cooking wine

1/2 c Green onions

-and parsley -dash Tabasco sauce -salt, pepper, garlic -powder -to taste Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. Serves 6. Converted by MMCONV vers. 1.20

4 Hard-cooked eggs *

1/4 c Milk

1/4 c Strained fresh lime juice

1/4 ts Sugar

1/2 ts Salt

1/3 c Vegetable oil

2 tb Olive oil

1/2 lb Smoked whitefish

2 lg Ripe avocados

12 Strips of fresh red bell

-pepper or canned -pimiento ** * the yolks rubbed through a sieve and the whites finely chopped. ** each cut about 1/4 inch wide and 2 inches long. In a deep bowl, mash the egg yolks and milk together with a spoon or table fork until they form a smooth paste. Add 1 tablespoon of the lime juice, the sugar and the salt. Then beat in the vegetable oil, a teaspoon or so at a time; make sure each addition is absorbed before adding more. Add the olive oil by teaspoonfuls, beating constantly. Stir the remaining lime juice into the sauce and taste for seasoning. With your fingers or a small knife, remove the skin from the fish and pick out any bones. Drop the fish into a bowl and flake it finely with a fork. Add the chopped egg whites and the sauce, and toss together gently but thoroughly. Just before serving, cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue like fibers clinging to the flesh. Spoon the fish mixture into the avocado halves, dividing it equally among them and mounding it slightly in the center. Arrange 3 strips of sweet pepper or pimiento diagonally across the top of each avocado and serve at once. Makes 4 servings. From “African Cooking”, Laurens van der Post and the editors of Time Life Books, “Foods of the World” series, 1970. LOC # 77-119620. Posted by Stephen Ceideberg; February 24 1993.

—————————-OYSTERS AND BREADING—————————- 20 md Oysters

1 c Bread crumbs

1 tb Mint, fresh, chopped

1 tb Thyme, fresh, chopped

1 tb Marjoram, fresh, chopped

1 tb Oregano, fresh, chopped

1 tb Shallots, fresh, chopped

1 tb Parsley, fresh, chopped

2 tb Flour

3 lg Eggs

1 tb Butter

1 tb Oil, olive

————————–CREAM OF SHALLOTS SAUCE————————– 8 oz Wine, white, dry

2 oz Juice, lemon

4 oz Cream, heavy

4 oz Butter

4 tb Shallots, chopped

Salt (to taste) Pepper (to taste) Oyster juice, from the — shucked oysters ———————————-ASSEMBLY———————————- 4 ea Shells, oyster, halves

4 ea Parsley, sprigs

2 ea Limes, halved

1 tb Chives, chopped

Oysters and Breading: ===================== Beat the eggs in a bowl and set aside. Add fresh herbs to the bread crumbs and set aside. Shuck oysters and save juice and shells. Place the oysters on a dry towel. Sprinkle well with flour. Dip oysters into egg mixture and then into crumb/herb mixture. Place oysters on a dry towel and put them in the refrigerator. Cream of Shallots Sauce: ======================== In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Assembly: ========= In a large saute pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter sizzles. Add the oysters and cook for 1 minute on each side until light brown and crispy on the outside. Remove and place the oysters on paper towels to soak up some of the fats. Warm serving plates. Pour some of the sauce onto the plates and place an oyster shell in the center of the plate with a garnish of parsley and half a lime. Arrange the oysters in circular pattern around the garnish. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

4 md Tomatoes, rips

14 tb Butter, unsalted, cut into

– pieces, plus more as — needed 4 sm Onion, white, thinly

– sliced 2 tb Shallot, finely chopped

2 ea Sole, fillets, (about 6

– ounces each), split — lengthwise 1/2 c Wine, white, dry

1 tb Parsley, chopped

1 tb Chives, fresh, chopped

Preheat the oven to 300 F. Carefully cut the out core of each tomato, removing a small, narrow plug and leaving the tomato intact. Blanch the tomatoes in boiling water for a few seconds; drain under cold water and slip off their skins. Cut a lid from the smooth bottom of each tomato (opposite the core) and set aside. With a melon scoop or spoon, carefully hollow out the pulp and seeds from the tomatoes, leaving a neat shell. Place the tomatoes and their lids in a small buttered baking dish, sprinkle with salt and pepper, set aside. In a small skillet, heat 2 tablespoons of butter and saute the sliced onions over medium heat until softened but not browned, 5 to 7 minutes. Spoon cooked onions into the hollowed tomatoes, dividing evenly. On a work surface, gently flatten the sole fillets, tapping them with the side of a wide knife blade. Carefully roll up each fillet, beginning with the small (tail) end and with the smooth, shiny skinned surface on the inside. Lightly butter a heat-proof shallow baking dish in which the fillets will fit compactly. Scatter shallot into the dish, then arrange rolled fish fillets over shallot. Salt and pepper the fish lightly and pour wine over all. Cover the dish with buttered parchment or waxed paper, buttered side down. Place the pan over medium heat and bring almost to a boil. Place the pan of fish and the pan of tomatoes in the oven. Bake until fillets are just cooked through, 6 to 8 minutes. DO NOT OVERCOOK. Remove the pans from the oven. With a slotted spatula, lift each fillet, draining all of the liquid back into the pan, and place each fillet upright in a tomato. Place the pan of fish-cooking liquid over high heat and boil the liquid until it’s reduced to a few tablespoons of syrupy liquid. Reduce the heat to very low. Whisk in the remaining 12 tablespoons of butter, 1 or 2 pieces at a time, adding more only when the previous addition has become creamy and smooth. Strain this sauce into a small bowl, stir in the parsley and chives and season to taste with salt and pepper. Place each stuffed tomato on a warm serving plate. Spoon some of the sauce over each fillet and around each tomato. Gently replace the lids and serve immediately. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andre Soltner, Lutece Restaurant, New York

———————————–SAUCE———————————– 1 1/2 lb Asparagus, medium/small

2 oz Butter, unsalted

2 c Cream, heavy

Salt (to taste) Pepper (to taste) ———————————-ASSEMBLY———————————- 8 ea Salmon, steaks, 3/4-inch

– thick, boned 2 oz Butter

For the Sauce: ============== Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 – 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. To Assemble: ============ Salt and pepper the salmon steaks. Melt the butter in a heavy enamel or copper saute pan. When the butter begins to brown, add salmon and cook one side for 30 seconds. Remove the pan from heat, turn the salmon carefully, and let cook in the hot pan off of the heat for 30 seconds. Salmon will still be quite rare. If you like your fish done more, add to the cooking time slightly. Don’t overcook! The salmon loses a lot of flavor when overcooked. Place the salmon on a towel (cloth or paper) to drain. Just before you finish cooking the salmon, spoon some of the sauce onto heated plates; then place the cooked drained salmon on top of the sauce and serve immediately. Preparation time: 1 hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

36 Live clams

3 tb Butter

3/4 lb Pork, diced

4 Onions, chopped

2 1/2 c Chopped celery

4 Tomatoes

1 1/2 c Chopped carrots

3 t Fresh parsley

3 t Basil

1/2 t Thyme

1 Bay leaf

3 Cloves garlic, diced

1 tb Soy sauce

2 1/2 qt Liquid (clam cooking broth

-and water) 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from shells and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water if needed); simmer, covered one hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasoning if necessary. Serve immediately, with crackers.