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Category: Dinner (Page 14 of 38)

Lobster Stuffed Tenderloin of Beef Recipe

Ingredients:
4 lb whole beef tenderloin
6 slice bacon, partially cooked
2 lobster tails, frozen; 4oz each
1 tablespoon butter, melted
1 1/2 teaspoon lemon juice
1/2 cup green onions, sliced
1/2 cup butter
1/2 cup dry white wine
1/8 teaspoon garlic salt

Instructions:

Cut tenderloin lengthwise to within 1/2″ of the bottom.

Place frozen lobster tails in boiling water to cover; simmer for 5 minutes. Remove lobster from shells. Cut in half. Place lobster end to end inside the
beef.

Combine melted butter and lemon juice. Drizzle on lobster. Close meat around the lobster and tie roast together with string. Place in a roasting pan on a rack. Roast at 425~ for 30 minutes.

Place bacon on top, roast 5 minutes longer.

Saute onion in 1/2 cup butter in saucepan, add wine and garlic salt. Heat through.

Slice roast. Spoon on the wine sauce. Serve.

NOTE: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.


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Lobster Thermador Recipe

Ingredients:
11 teaspoons butter
2 teaspoon pork rind flour
11 oz Lobster meat, diced
4 oz heavy cream
6 oz stock (fish or meat)
Salt, white pepper, paprika, cayenne, tabasco, and/or celery salt
2 tablespoons Sherry
1 1/2 cup pork rind crumbs

Instructions:

Melt 2 teaspoons butter and add the pork rind flour. Heat a few seconds over medium heat and add the lobster. Stir in cream and stock. Simmer, stirring constantly, for 10 min.

Season to taste with the seasonings in any combination you wish.

Remove the lobster mixture to a casserole or individual ovenproof serving dishes and keep warm.

In the cooking pan, add the sherry and the remaining 3 Tablespoons butter. When butter is melted, stir in the pork rind bread crumbs.

Distribute the crumb-butter mixture over the lobster in the casserole(s). Bake in preheated 400 oven for 5 min or broil until crumbs are brown.


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Octopus Recipe

Ingredients:
1-2 pound octopus.
2 shallots
5 cloves of garlic
A whole bunch of olive oil
Sea salt
Cracked pepper

Instructions:

The color of octopus should be a light gray and it shouldn’t have a strong, fishy aroma. (Make sure the beak, ink sacks and eyes are removed before cooking)

Mince the garlic and shallots.

Heat the roasting pan and put in just a little oil. Saute the shallots and garlic, then pour more oil, like two or three inches deep.

Rub the octopus with the salt and pepper, then put into the oil so that the octopus will be completely submerged.

Cover the pan and leave over low heat for two or three hours.

After a while (maybe an hour) the octopus will have begun to firm up. If the octopus rises out of the oil make incisions where the tentacles attach to the body so that you can force the octopus back under the surface of the oil.

After around three hours of cooking time, if the octopus head cuts easily and has a pliable texture, it is done. It will be chewy not rubbery.

Slice the tentacles, fan it on a plate and dust it with the sea salt.


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Salmon with Avocado Recipe

Ingredients:
1 lb. salmon fillet
1 ripe avocado (peeled)
1 cup warm chicken broth
3 tablespoons sherry wine vinegar
1/2 cup heavy cream
Salt
Pepper


Instructions:

In blender puree all ingredients except salmon.

Slice salmon and pound to flatten. Put salmon in hot pan with no grease. This will cook quickly.

Spread warm avocado mixture on plate. Serve salmon on top.


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Seafood Patties Recipe

Ingredients:
6 ounce can tuna or crab meat, drained
6 ounce frozen salad shrimp, thawed and drained
2 tablespoons celery, minced
2 tablespoons green pepper, minced
1 tablespoon green onion, minced
1 clove garlic, minced
1 egg
1/8 teaspoon Old Bay seasoning or paprika
Pinch cayenne pepper, optional
Dash Tabasco, optional
1 ounce Monterey jack cheese, shredded
1/4 cup crushed pork rinds, 1 ounce
Oil for frying
Butter

Instructions:

Finely mince about 3/4 of the shrimp almost to a paste. Keep the rest whole for texture. If desired, sauté the celery, green pepper, green onion and garlic in a little butter until tender-crisp.

In a medium bowl, combine the seafood and vegetable mixture. Using a fork, stir in the egg until very well incorporated. Stir in all the seasonings, cheese and pork rinds. Mix well until it becomes a thick sort of paste.

Chill at least 30 minutes.

Heat enough oil to at least cover the bottom of a very large nonstick skillet. When the oil is good and hot, spoon in the seafood mixture, dividing into about 6-8 mounds. Using two spoons, gently shape and flatten into patties.

Fry on medium heat until very nicely browned on bottom. Don’t be tempted to flip them until they are well-browned or they may fall apart. They are tender and quite fragile. Flip and brown well on the other side.

You may want to divide the “batter” differently depending on how many servings you want. For 2 or 3 servings, divide into six patties, for 4 servings, make 8 small patties.

Makes 2-4 servings
Can be frozen


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Calamari Chili Rellenos Recipe

Ingredients:
3 large calamari steaks (sometimes they are not on display – ask)
Can whole green chilis
Monterey Jack Cheese
Crushed pork rinds
Sour cream
Jalapeno chilis (canned in juice)

Instructions:

Place calamari steak on plate, lay chili flat on steak to cover, cut a stick
of jack cheese the size of a string cheese on top of chili.

Roll up the calamari and secure with 2 pices of string.

Crush pork rinds real fine, roll calamari steak roll-ups in the pork rinds till well coated. Fry in 1/2 or more inches of hot oil till golden brown.

Immediately place in a baking dish and place in preheated 375 degree oven for 6-8 minutes.

Combine 1 cup sour cream with 2 tablespoons of jalapeno juice. Spoon
about 2 tablespoons of the sauce over the calamari rellaneos.


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Snow Crab and Avocado Recipe

Ingredients:
1/2 avocado
3 oz. Canadian snow crabmeat
1 1/2 oz. mayonnaise
1/2 rib celery, chopped
2 leaf lettuce
Seasoning to taste

Instructions:

Cut avocado with skin on (must be ripe; if ripe will be black skin and feel like a cooked baked potato). Cut in lengthwise, stick French knife in seed and twist until it comes out. Take 1/2 avocado meat out and cut 1/2 inch cubes.

Mix together crabmeat, chopped celery, salt, pepper, mayonnaise then gently fold in avocado pieces. Place into avocado half. Place leaf lettuce on plate.


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Broiled Flounder with Cheese Recipe

Ingredients:
2 lb. flounder fillets
2 tablespoon lemon juice
1/2 cup Parmesan cheese
1/4 cup soft butter
3 tablespoon mayonnaise
3 spring onions, chopped
1/4 teaspoon salt
Dash hot sauce

Instructions:

Preheat oven or broiler to broil setting.

Place fillets on greased broiler pan. Brush generously with lemon. Broil fish 4-6 minutes (until flaky).

Combine remaining ingredients in bowl. Remove fish from oven. Spread cheese mixture over fish. Broil 30 seconds or until golden brown. Serve.


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Lemon Sole with Dill Sauce Recipe

Ingredients:
2 lbs. sole
2/3 cup thinly sliced onion
1 1/2 cup sliced fresh mushrooms
1/3 cup chopped tomato
1/4 c. chopped green pepper
1/4 c. chopped parsley
3 tbsp. chopped pimiento
1/2 c. dry white wine
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
Lemon wedges

Instructions:

Preheat oven to 350 degrees.

Arrange onion slices in the bottom of a greased baking dish and place fish on top. Combine remaining vegetables and spread over fish.

Combine wine, lemon juice and seasoning and pour over all. Cover and bake 25 to 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

8 servings.


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Stone Crab with Mustard and Mayonnaise Recipe

Ingredients:
Cooked chilled stone crabs, 1 pound per person
4 egg yolks, room temperature
1 teaspoon Dijon-style mustard
Salt and freshly milled pepper
1 tablespoon dry mustard
¼ teaspoon cayenne pepper
¾ cup olive oil
¾ cup vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon boiling water

Instructions:

Place the yolks, mustard, salt, pepper, dry mustard, and cayenne in the bowl of the mixture of food processor and beat at high speed for 2 minutes, or until the mixture is creamy. In a thin stream, gradually add the oils, beating all the white. Add the lemon juice and adjust the seasonings to taste. Add the boiling water and mix for 2 to 3 second. Refrigerate the mayonnaise in a covered container.

Serve the mayonnaise with well chilled stone crabs.


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