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Category: Dinner (Page 19 of 38)

Veal with Oysters Recipe

Ingredients:
2 pound veal cutlets
Quart of large oysters

Instructions:

Divide the cutlets into several pieces, cut thin. Put them into a frying-pan, and let them fry awhile.

When the veal is about half done, add to it a quart of large oysters, and season with nutmeg powdered.

Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.


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Lobster a La Newberg Recipe

Ingredients:
1/4 cup of sherry
One pound of lobster meat
One teaspoonful of butter
One-half pint of cream
Yolks of four eggs
Lobster fat.

Instructions:

Three hours before cooking pour the sherry over the lobster meat and let it stand until ready to cook.

Heat the butter and stir in with the lobster and wine, then place this in a stew pan, or chafing dish, and cook for eight minutes.

Have the yolks of eggs well beaten and add to them the cream and lobster fat, stir well. Put this in a double boiler and let cook until thick, stirring constantly.

When this is cooked pour it over the lobster and let all cook together for three minutes.

Serve in a chafing dish.


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Dill Fish with Lemon Sauce Recipe

Ingredients:
4 boneless white fish fillets
2 tablespoons lemon pepper
1-2 tablespoons chopped fresh dill
1/3 cup lemon juice

Lemon Sauce:
2 Tablespoons lemon juice
1/2 cup heavy cream
3 tablespoons butter
2 tablespoons chopped fresh chives

Instructions:

Rinse fish under cold water.

Sprinkle pepper all over fillets and place in a shallow non-metal dish. Combine dill and lemon juice. Pour over fish, cover and refrigerate several hours. Prepare and heat the barbeque before cooking. Just make sure it is nice and hot.

Cook the fish on a hot lightly greased barbecue griddle for 2-3 minutes each side or until the flesh flakes easily with a fork. Serve with Lemon sauce barbecued citrus slices.

To make Lemon Sauce: Simmer the lemon juice in a small pan until reduced by half. Add cream and stir until mixed through. Whisk in the butter a little at a time until it is melted, stir in the chives.


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Oyster and Celery Boullion Recipe

Ingredients:
1 cup chopped celery tops
1 pint small oysters
1 slice onion
1 teaspoon salt
1/2 bay leaf
1/4 teaspoon paprika
3 cups boiling water
white of 1 egg

Instructions:

Simmer celery, onion, bay leaf and water for fifteen minutes.

Add oysters finely chopped and simmer ten minutes. Strain.

Season with salt and paprika and pour over the stiffly beaten white of egg.

Serve in cups.

Serves four.


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Oysters a La Catalan Recipe

Ingredients:
Tablespoon butter
2 teaspoons grated edam or parmesan cheese
4-1/4 teaspoons Worcestershire sauce
2 tablespoons cream
Meat of one good sized crab – cut fine
Two dozen oysters

Instructions:

Put the cheese and butter into a double boiler and when melted smooth add the Worcestershire sauce. Mix well and add the cream and then the crab meat. When creamy and boiling hot drop in the oysters. As soon as the oysters are crinkled serve on hot plates.

Serves four.


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Asian Style Scallops Recipe

Ingredients:
2 tablespoons olive oil
2 scallions, diced
1/2 cup heavy cream
1/2 pound scallops
4 parsley springs, chopped
Paprika to taste

Instructions:

Place olive oil in a saute pan or skillet over medium heat.

Add scallions and stir until soft, about 1 minute. Pour in cream, raise heat, and boil for 2 minutes. Add scallops and cook slowly, 2 to 3 minutes.

Season with paprika and cook one minute longer. Sprinkle with parsley and serve.


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Baked Cod Recipe

Ingredients:
Four slices cod steak
Salt
Pepper
1/2 cup water
Tablespoon butter

Instructions:

Wash and dry four slices of cod steak. Season with salt and pepper, put in baking pan and pour around them one-half cup of water and one tablespoon of butter. Bake twenty five minutes, basting often.

Remove skin and bone, and pour Cheese Sauce over the fish. (See other Sauces for Fish)


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Cajun Shrimp Recipe

Ingredients:
4 bamboo skewers, 8 to 10 inches long,
24 medium shrimp, peeled and deveined (leave tails intact)
12 slices bacon, cut in half crosswise
Blackened Cajun spices
Vegetable oil

Instructions:

Wrap each shrimp in a half slice of bacon and secure with a wooden pick.

Soak bamboo skewers in cold water for 15 minutes

Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.

Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.


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Cajun Swordfish Recipe

Ingredients:
1 teaspoon paprika
4 swordfish steaks, 3/4″ to 1″ thick
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/8 teaspoon ground red pepper
1/4 cup lemon juice

Instructions:

Thaw fish, if frozen. Rinse and pat dry with paper towels.

For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl.

Dip steaks in juice, then coat lightly with seasoning mixture.

Preheat broiler. Spray unheated rack of pan with nonstick spray.

Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2″ thickness). Turn once during broiling time.


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Chinese Fish Recipe

Ingredients:
Fish chunks or whole fish.
Garlic
green onions
Oil
Soy Sauce

Instructions:

Cut shallow slices into fish and insert garlic slices.

Place in top of steamer or on lettuce leaves in top of steamer. (I’ve also used a wok: place wooden chopsticks across bottom of wok and a heat-proof dish on chopsticks. Water in wok underneath chopsticks.) Put the fish on a plate and cover.

Place sliced green onions over fish and any other seasoning wanted.

Cover.

When fish is tender/soft/flaking remove and quickly pour sauce over.

Add fresh sliced green onions to serve.

Sauce:

While fish is steaming warm 1/2 cup oil and 1/2 cup soy sauce together, add chopped/sliced/mashed garlic.


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