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Category: Vegetables (Page 17 of 39)

Scrambled Eggs with Lobster Recipe

Ingredients:
6 tablespoon unsalted butter
1/2 red bell pepper, Stemmed, Seeded, & Minced
12 oz Lobster meat, Freshly Cooked, torn In 1/2″ Chunks
2 tablespoon Fresh Chives, Snipped
9 large Eggs, beaten until just blended
5 tablespoon heavy cream
Salt and freshly ground black pepper, to taste

Instructions:

In a small skillet melt 2 tablespoons of the butter over medium heat. Add the bell pepper and saute for 2 mins.

Add the lobster and cook a few minutes just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat.

In a medium heavy skillet melt 2 tablespoons more of the butter over low heat. Swirl in the eggs and half the cream. Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins.

Add the remaining cream and 2 tablespoons butter to the eggs and continue stirring until the mixture is very thick and creamy. Season with salt and pepper.

Quickly fold in the warmed lobster mixture just until evenly distributed. Spoon the scrambled eggs onto 4 warmed plates and serve at once

Makes 4 servings.


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Grilled Rock Lobster Recipe

Ingredients:
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2-10 ounce rock lobster tails, thawed

Instructions:

Split rock tails lengthwise with a large knife.

Mix seasoning with oil and lemon juice.

Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat side down and grill 5 – 6
minutes until well scored.

Turn over lobster and cook another 6 minutes, brushing often with
remaining marinade.

Lobster is done when it is opaque and firm to the touch.

NOTES : Serve with drawn butter. For an interesting twist, roasted garlic can be added to butter.


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Haddock French Style Recipe

Ingredients:
2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
Pinch thyme

Hollandaise Sauce:
1/2 cup melted, warm butter
1 1/2 tablespoons lemon juice or tarragon vinegar
3 egg yolks
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne

Instructions:

Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended.

Butter an ovenproof baking dish. Slit haddock to make a pocket and stuff with mixture. Place in dish and bake at 350F for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce.

Sauce: Place egg yolks in double boiler; cook over hot water, not boiling water, stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Makes 1 cup.

Serves 4.


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Halibut with Creamy Dill Sauce Recipe

Ingredients:
4 halibut fillets, about 8 ounces each
1 tablespoon butter
1 shallot, finely chopped
3/4 cup heavy cream
2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Olive oil
Salt and pepper

Instructions:
Heat oven to 425°.

Brush halibut fillets with olive oil and sprinkle with salt and pepper.

Arrange in a lightly greased baking dish; bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork.

Meanwhile, heat butter and saute shallot until tender. Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil. Serve the sauce over baked halibut.

Serves 4.


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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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Anchovy Dip for Vegetables Recipe

Ingredients:
8 ounces cream cheese
1/3 tube anchovy paste
1/8 to 1/4 teaspoon tarragon vinegar
3/4 teaspoon minced fresh onion
Dash of Tabasco

Instructions:

Mix together and chill. Top with chopped parsley or paprika.


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Anchovy Paste Recipe

Ingredients:
18 fresh anchovy fillets
4 Tablespoons olive oil
1 Tablespoons wine vinegar
1 clove garlic
Pepper

Instructions:

First, blend the anchovies in a food processor or blender.

Peel and crush the garlic, then mix with the vinegar and pepper. Next, stir in the oil little by little while whisking the mixture, just like you were making mayonnaise.

When the mixture is blended, add the anchovy.


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Baked Trout in Herbs Recipe

Ingredients:
2 Onion, chopped
2 Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbsp Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbsp Butter, melted
1 Speckled trout, 3-4 lb
3 tbsp Parmesan cheese, grated

Instructions:

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter.

Spread half of mixture in a greased baking dish and add the scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top with remaining vegetable mixture.

Bake 35-45 minutes at 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth.

6 Servings.


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Lemon-Pepper Tuna Recipe

Ingredients:
4 tuna steaks — 3/4 inch thick
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 Tablespoon oil
1/2 cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon country-style Dijon mustard
1 Tablespoon finely chopped fresh chives

Instructions:

Sprinkle both sides of tuna with salt and pepper.

Heat oil in nonstick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in center, about 8 minutes. Transfer tuna to platter.

To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately.


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Lemon Shrimp Casserole Recipe

Ingredients:
1 1/2 lb Shrimp; cooked
1 cup Sharp cheese; grated
1 can Mushroom soup (low carb)
1/2 cup Green pepper; chopped
1/2 cup Green onion; chopped
1/2 cup Celery; chopped
1/2 cup Butter
Lemons

Instructions:

Mix first 3 ingredients together.

Saute pepper, onion and celery in butter. Add to shrimp mixture.

Put in flat casserole and completely cover top with sliced lemons. Bake at 375~F, covered, for about 20 minutes.

Serves 6.


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