Creamy Shrimp and Crab Casserole

August 18, 2009 By
  • 1 1/2 lb. Unpeeled medium shrimp
  • 1 lb. Crab meat
  • 1 7-ounce package thin spaghetti
  • 1 tsp. Oil
  • 1/2 cup (1 stick) butter plus 1 Tbs.
  • 1/2 cup chopped onion
  • 1 cup finely diced celery
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1 cup whipping cream
  • 6 ounces shredded Swiss cheese
  • 1/4 cup dry sherry
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 cup freshly grated parmesan cheese

Cook shrimp just until done in boiling salted water; drain and rinse with cold water.  Peel shrimp and set aside.

Cook pasta al dente; drain well, toss with oil to keep moist.  Set aside.

In a skillet, melt 1 Tbs. Butter over medium heat, then sauté onion and celery until tender 10 minutes.  Set aside.

In a heavy saucepan over low heat, melt rest of the butter; add flour and stir and cook until smooth and bubbly, about 2 minutes.  Gradually add broth and cream; cook over medium, stirring, until mixture is thickened and bubbly.  Add Swiss cheese, sherry, salt, and pepper and sautéed vegetables and stir until cheese melts.  Remove from heat.  Stir in pasta, shrimp, and crab and mix well.  Spoon mixture into lightly greased shallow casserole.

Bake uncovered at 350 F.  For 20 minutes.  Broil until lightly golden.

6 Servings.

Filed Under: Entrees, Pasta, Seafood Tagged With: ,

Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes

August 18, 2009 By
  • 2 Tbs. olive oil
  • 2 large leeks, thinly sliced
  • 1 Tbs. chopped garlic
  • 12 halves Vesuvius Tomatoes(see recipe)
  • 1/3 cup dry white wine
  • 24 littleneck clams, scrubbed
  • 2 cups bottled clam juice
  • 32 mussels
  • 6 oz capocollo or country ham cut into matchstick size pieces
  • 1/3 cup parsley

Vesuvius Tomatoes:

  • 2 Tbs. plus 1/2 cup olive oil
  • 2 cups finely chopped onions
  • 12 large ripe plum tomatoes, halved
  • 3 garlic cloves crushed
  • 12 fresh basil leaves
  • 1/2 tsp. salt
  • 1/4 tsp. sugar
  • 1/8 tsp. crushed red pepper

Preheat oven to 250 F. Heat 2 Tbs. oil in skillet and add onions. Sauté 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar, and red pepper; toss. Roast about 2 hours.

Stew:

Heat oil in heavy large pot over medium heat.  Add leeks and garlic and sauté until tender, about 10 minutes.  Add Vesuvius Tomatoes and wine and boil 2 minutes.  Add clams and clam juice.  Cover and cook 5 minutes.  Add mussels, cover and cook until clams and mussels open, about 4 minutes.  Mix in capocollo and parsley.

4 Servings

Filed Under: Entrees, Italian, Seafood Tagged With: , , ,

Ricotta and Goat Cheese-Stuffed Chicken Breasts

August 17, 2009 By
  • ¾ low fat ricotta cheese
  • 2 ounces goat cheese, softened
  • 2 tbs. chopped parsley
  • 1 tbs. chopped chives
  • ¼ tsp. dried Italian herbs
  • 1/8 tsp. salt
  • black pepper to taste
  • 4 boneless breasts of chicken halves, pounded to ¼-inch thickness
  • 8 ounces tomato sauce, heated through

Blend together the ricotta and goat cheese with spoon.  Stir in parsley, chives, Italian herbs, salt and a little pepper.  Set aside.

Spread each breast with ¼ of filling and roll up each piece.  Refrigerate 30 minutes.

In bottom of 9-inch square glass baking dish, spread thin layer of tomato sauce.  Put chicken onto sauce layer and pour remaining sauce over chicken.  Bake in preheated 350-degree oven for 30 minutes, or until cooked through.  Remove from oven a let cool 5 minutes.

4 Servings.

Filed Under: Chicken, Entrees, Italian Tagged With: , , ,
17 August 2009 Breakfast Portobello Mushrooms with Shiitakes

Breakfast Portobello Mushrooms with Shiitakes

August 17, 2009 By

portoeggA simple yet delicious way to start your day. Perfect for entertaining.

Ingredients:

  • 4 medium to large fresh portabello caps
  • 3 Tbs. olive oil
  • 4 ounces shiitake mushrooms, stems removed and caps sliced
  • 1/2 small onion, finely diced
  • 1 cup corn kernels
  • 1/3 cup toasted pine nuts
  • 1/2 cup fried, crumbled bacon
  • salt
  • 4 eggs

Directions:

Preheat oven to 400 F.  Place the portobello caps, gill side up, in a large baking dish and bake 5 minutes.  Meanwhile, heat oil in a large sauté pan over high heat.  Add shiitakes, onion, and corn; sauté until mushrooms are limp and corn is tender, 3-4 minutes.  Add pine nuts and bacon and stir well.  Season to taste.  Be sure to season well, making it a little salty.

Remove mushrooms from oven and evenly divide shiitake mixture among the four caps, smoothing surface.  Make sure caps lay as flat as possible.  Crack an egg on top of each mushroom.  Return dish to oven and bake until eggs are done to your liking.

4 Servings.

Filed Under: Breakfast, Entrees, Mushrooms Tagged With: , ,

Boston Baked Beans and Brisket

August 17, 2009 By
  • 1 pound dried navy or kidney beans
  • 3 pounds brisket of beef
  • 1 onion, sliced
  • 1 tbs. prepared mustard
  • 1 tbs. salt
  • ¼ cup brown sugar
  • ¼ cup molasses

Wash beans and pick over, discarding stones.  Place in bowl and cover with cold water.  Let soak overnight.

Next morning, drain beans and place in saucepan.  Cover with fresh water.  Heat slowly and cook just below boiling point until skins burst, about 30 minutes.

When done, drain beans and place them in large 6-quart casserole with lid.  Add brisket of beef and onions.

Mix mustard, salt, brown sugar, molasses, and 2 cups boiling water and pour over beans and brisket.  Cover and bake at 225 degrees for 8 hours, uncovering casserole last hour to brown.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: ,

Quick Beef Stroganoff

August 17, 2009 By
  • 1 1/2 lb. sirloin
  • 5 Tbs. butter
  • 2 Tbs. oil
  • 2 green onions, minced
  • 1/4 cup white wine
  • 1 Tbs. lemon juice
  • 1 1/2 cups sour cream
  • salt, pepper
  • parsley, minced

Cut the beef in strips.  Melt 4 Tbs. butter and 1 Tbs. oil in a pan.  Sear the meat.  When meat is cooked, about 5 minutes, place on a plate.  Add to the pan, the rest of the butter and oil and sauté the green onion for 2 minutes.  Add the wine, the sour cream, and the lemon juice and let cook for one minute, making sure the mixture does not boil.  Pour the sauce over the meat.  Salt, parsley and pepper to taste.

6 Servings.

Filed Under: Beef, Entrees Tagged With:

Barbequed Brisket

August 17, 2009 By
  • 1 beef brisket ( 3-4 lb.)
  • 1-1/4 cups water, divided
  • ½ cup chopped onion
  • 3 garlic cloves minced
  • 1 tbs. oil
  • 1 cup ketchup
  • 3 taps red wine vinegar
  • 2 tbs. lemon juice
  • 2 tbs. brown sugar
  • 1 tbs. Worcestershire sauce
  • 2 tsp. cornstarch
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. liquid smoke

Place brisket in a large Dutch oven.  Add ½ cup water.  Cover and bake at 275F for 2 hours.  Meanwhile, in a medium saucepan, sauté onion and garlic in oil until tender.  Add ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper, and remaining water.  Simmer, uncovered, for 1 hour, stirring occasionally.  Add liquid smoke; mix well.  Drain drippings from Dutch oven.  Pour sauce over meat.  Cover and bake 1-2 hours longer.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: , ,

Mushroom Phyllo Bundles

August 17, 2009 By

Mushroom Filling:

  • 1 tbs. oil
  • 1 garlic clove, minced
  • 1 onion, chopped
  • 1 ½ cups mushrooms
  • ½ cup portobello mushrooms
  • 1 tsp. thyme
  • 3 ounces cream cheese, softened

Phyllo Crust:

  • 2 phyllo sheets, thawed and cut in half crosswise
  • ¼ cup butter, melted
  • ½ cup fresh bread crumbs

Filling:

Heat oil in a medium skillet over medium-high heat.  Add garlic and onions and sauté 3 minutes or until soft.  Add the mushrooms and thyme; cook about 8 minutes or until dry.  Strain.  Mix with cream cheese.

Crust:

Preheat oven to 375 F.  Grease a baking sheet.

Working with half the dough at a time, place flat on work surface.  Brush one side with melted butter and sprinkle with 1 tbs. crumbs.  Fold in half, bringing short ends together.  Brush with butter and sprinkle with another 1 tbs. crumbs.  Place 2 tbs. filling in center of folded sheet.  Bring  edges of phyllo sheet up and around filling.  Gather and twist open edges of phyllo sheet to seal filling inside.  Place on baking sheet; do not crowd.  Repeat with remaining filling and phyllo sheets.

Bake on lower shelf of oven 15-20 minutes or until golden.

Makes 4 pastries.

Filed Under: Mushrooms, Starters Tagged With: ,

Danish Frikadeller

August 17, 2009 By
  • 1 pound ground veal
  • 1 pound ground pork (on the lean side)
  • 1 medium onion, finely chopped
  • 1 egg
  • 1 tablespoon each, salt and pepper
  • 2 tablespoons flour
  • Water 1-2 cups
  • 4 ounces butter or margarine

Combine the veal and pork in a large bowl.  Add the chopped onions.  Make a well in the meat, break in the egg and mix to blend.  Add the flour, salt and pepper.  Start combining the mixture then slowly add the water, making certain that it is well incorporated before adding more water.  Form the mixture into golf ball-sized oblong meatballs.

Heat a large frying pan on medium heat.  Add butter or margarine.  Once the butter begins to brown, add enough meatballs to cover the bottom of the pan without crowding.  Rotate meatballs until all sides are browned and cooked through, about 10 minutes, adding butter as needed and working in batches if needed.

10 Servings (appetizer size)

Filed Under: Danish, Pork, Starters, Veal Tagged With: ,

Crab-Stuffed Artichoke Hearts

August 17, 2009 By
  • 12 canned artichoke hearts (Reese brand, two 14-ounce cans)
  • 4 (6-ounce) cans lump crab meat
  • 5 tbs. butter
  • 2/3 cup finely diced bell peppers
  • 1 cup fine diced onions
  • 12 small fresh mushrooms, stems removed, caps thinly sliced
  • 2 tbs. lemon juice
  • 1 cup mayonnaise
  • salt & pepper
  • pinch cayenne pepper
  • 1 ½ tsp. Romano cheese
  • 1 ½ tbs. Parmesan cheese

Preheat oven to 450 degrees.  Drain the artichokes well.  Carefully open them to make a pocket for the stuffing and turn them upside down on paper towel to drain completely.

Drain the crab meat well.  Pick any shell bits.  Set aside.

In a large skillet over medium-high heat, melt 2 tbs. butter.  Add the bell peppers, onions, and mushrooms and sauté about 3 minutes until wilted but not brown.  Remove from heat and cool to room temperature.

While vegetables are cooling, mix together lemon juice, mayonnaise, salt, black and cayenne peppers in a nonreactive container.  Stir in cooled vegetables and crab meat, making sure all is well incorporated.

With a spoon, divide stuffing among the artichokes.  Cut the remaining butter into 12 slices and place on top of each artichoke.  Combine the cheeses and sprinkle over each heart.

Bake in center of oven 10-12 minutes or until lightly browned.

4 servings of 3 hearts.

Filed Under: Seafood, Sides Tagged With: , , ,
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