Richard M Jr.’s Simple Steamed Clams

Posted by on Sep 23, 2013 in Entrees

4 dozen clams 1 can Guinness (or other stout) 4 large cloves of garlic finely chopped Procedure Leave beer out overnight in the refrigerator to make it flat.  Pour beer and garlic into pan and bring to a boil. Add clams. Cover and cook 5-7 minutes or until clams just open.

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Bob P’s Shrimp Stew

Posted by on Sep 23, 2013 in Entrees

2 lbs of shrimp 1 lb Polish kielbasa 8 small red potatoes 4 ears corn 2 medium sliced onions 3-7 fingers (cloves) of minced garlic  (to taste) 6 tbsp Old Bay Seasoninig or crab boil seasoning 6 tsp salt Approx 1 gallon of liquid (use half water, half beer, some use all beer.  Again, I like using a lighter flavored beer.  Experiment. Procedure Bring the liquid, spice and salt to a boil.  Add sausages (cut into 2 inch links), potatoes (peel a strip around the potato), onions and garlic.  Boil for fifteen minutes. Add corn and cook about ten minutes or until done. Add shrimp when there is 3-5 minutes of cooking left. When the shrimp is done, strain mixture in a colander and  serve with rice or whatever makes ya...

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Grilled Marinated Quail

Posted by on Sep 23, 2013 in Entrees

¼ cup olive oil  ½ cup dry red wine 3 to 4 juniper berries a sprig of thyme a sprig of parsley 2 bay leaves 1 crushed clove of garlic a pinch of nutmeg 1 tsp salt 1 tsp sugar a dash of hot pepper sauce Place quail in glass pan.  Mix all ingredients together. Pour marinade over quail. Marinate for at least two hours. Dry and grill over hot coals for 12-20 minutes, turning frequently.  Serve on a bed of mixed greens with a dab of cranberry chutney.  This marinade also works well on...

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Linda N’s Mesclun Salad with Goat Cheese, Blood Oranges and Toasted Almonds in a Balsamic Vinaigrette Dressing

Posted by on Sep 23, 2013 in Salads

½ to ¼ blanches slivered or halved almonds 8 cups mesclun 5 blood oranges 1 log domestic or imported goat cheese Toast half a cup (or more if you want) of slivered or halved almonds in a pan with a little bit of olive oil, being careful not to burn them.  When they are a nice brown, put them on a paper towel or brown paper bag to drain and put aside. Next wash two bags of mixed baby greens or, preferably, get eight cups worth of mixed baby lettuces (mesclun) at a supermarket with a good produce section, pat dry, tear into bite-sized pieces, and put aside. Chill log of goat cheese (either domestic or foreign) to make it easier to slice and cut into eight rounds and put aside. Section five oranges, either regular or blood, and put them aside. Make dressing: In a cup or a bottle put in one teaspoon Dijon mustard, one peeled garlic clove, whisk in four parts good olive oil, then slowly add in three parts Balsamic vinegar. Arrange lettuce on plates, put goat cheese on top, arrange orange slices next to them, drizzle dressing over all, scatter with almonds, and...

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Sarah S’s Shrimp and Corn Soup

Posted by on Sep 23, 2013 in Soups

 2 lbs fresh shrimp in shells 1 cup fresh crab meat 1 medium onion diced 1 medium green pepper, cored and deiced 2 stalks of celery, diced 2 large tomatoes, peeled and chopped coarsely 4 cups of fresh or frozen corn kernels ½ cup scallions, diced salt, black and hot red pepper to taste Peel shrimp, setting aside shells Fill medium stockpot halfway with water, add salt to taste and bring to a boil. Add shrimp shells, one bay leaf and Tony Cachere’s seasoning (which you can buy online). Turn down to medium heat and simmer for one hour.  Then strain stock and return to pot. In a separate skillet, sauté celery, onions and green pepper in olive oil for about three minutes, then add the stock along with tomatoes and corn.  Simmer for ten minutes. Then add shrimp and crabmeat, season with salt and pepper to taste.  Simmer another five minutes then remove from heat.  Serve in small soup bowls and sprinkle with diced scallions as...

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Amy Z’s Caviar Mousse

Posted by on Sep 23, 2013 in Appetizers

This recipe is quick and easy to prepare. Don’t be put off by the word caviar. You can find red caviar on most supermarket shelves. 6 oz. red caviar ¼ cup chopped parsley 1 tablespoon grated onion 1 teaspoon grated lemon rind 1 pint sour cream 1 cup heavy cream 1 envelope gelatin ¼ cup water fresh ground pepper to taste In a large bowl combine first four ingredients. Stir in sour cream. Whip cream in a separate bowl.  Sprinkle gelatin over water in a saucepan and cook over low heat, stirring constantly, until gelatin is completely dissolved.  This takes a minute or two. Stir gelatin into the sour cream and caviar mixture. Fold in whipped cream and add pepper to taste.  Spoon into individual molds or one large soufflé dish. Chill until set.  Unmold and serve surrounded by...

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