Wednesday, November 23, 2011

Marinated Mackerel Fillets


 Ingredients:
8 mackerel fillets, 3oz chopped pitted black olive,
4 lemons, 1 bay leaf, 2 tablespoons soft butter,
pinch marjoram, 1/4 cup dry white wine, 
2 tablespoons olive oil, salt, pepper.

In a bowl mix the juice of the four lemons, oil, white wine, bay leaf, and a pinch each of salt and pepper.arrange the bay leaf the mackerel fillets in a flat dish, cover with the marinade, and leave for 4-6 hours, turning every so often.next, lay the fillets in a lightly buttered baking dish, pour the marinade over them, and sprinkle with the olives. cream the butter with the marjoram and the grated zest of half a lemon, then spread over the fish.
  Bake the dish in a 400 oven for 20-25 minutes, besting every so often with the juice. Serve hot directly from the dish.


Yield: 4 Servings 
Time Needed 40 minutes 
4-6 hours for Marinade .

Tuesday, November 22, 2011

Baked Stuffed Jumbo Shrimp


Wash the shrimp thoroughly and dry. with a sharp knife, make a lengthwise cut along the belly of each one, being careful not to cut through the shell on the other side and thus detach the two halves.place bread crumbs in a bowl and add half the oil, the egg yolk, the parsley, finely chopped, garlic, and a pinch each of salt and pepper.
 Fill shrimp with stuffing, arrange in an oiled baking dish, add moisten with remaining 2 tablespoons oil. bake in a 350 oven for about 20 minutes. before serving, sprinkle with lemon juice.

Ingredients: 
12 Jumbo Shrimp 2/3 cup toasted bread crumbs 
1 egg yolk, handful parsley 
1 minced clove garlic 
1 lemon 4 tablespoons olive oil, salt, pepper.

Yield: 4 Serving

Tuesday, November 1, 2011

Top Class Mushrooms Thermidor


So named because it makes of lobster thermidor, but you can mushroom thermidor if you don,t like the see food.
 3 pounds small regular white mushrooms 
 1/4 cup vegetable oil 
 4 tablespoons (1/2 stick ) butter 
 1/4 cup all purpose flour 
 2 cups half and half or light cream 
 1/3 cup dry sherry 
 1/4 teaspoon paprika 
 1 teaspoon salt 
 1/4 teaspoon ground white pepper 
chopped fresh chives or parsley for garnish
Trim the mushroom stems fairly close to the cap Rinse the mushrooms briefly in cool water and pat dry on paper towels.heat the oil in large skillet over high heat.
When it is very hot, add the mushrooms and cook, strring and tossing, for about 5 minutes, or until they have shrunk down considerably and their liquid has been given off and evaporated.remove from the heat and set aside. in a large saucepan, melt the butter over medium heat. when hot, add the flour and cook, stitting, untill
bubbly gradually stir in the half and half, sherry, paprika, salt, and pepper and continue to cook, stirring, until thick and smooth.
Drain off any liquid that may have accumulated with the mushrooms and add the mushrooms to the sauce, stirring until heated through turn into a warm serving bowl and garnish with the chives.
YIELD 8 Servings

Note: for this dish to look its best, the mushrooms should be quite small, no larger then small bite size larger mushrooms can be substituted, but that case cut them into quarters or halves.

Mushrooms and peas thermidor: when adding the mushrooms, also add a package of frozen tiny peas that have been cooked until barely tender and drained.