Recipes
1/4 c. butter
2 clove garlic minced
pint heavy cream
1/4 cup flour
3/8 cup tomato paste
cup chicken broth
Tablespoon rosemary
2Tablespoon fresh basil chopped
zest of one lime
fresh ground pepper
Heat butter, add garlic and sweat, stir in flour and heat until cooked through, Whisk in tomato paste, then cream, chicken broth and simmer for 20 minutes add lime, rosemary and zest and simmer 5 minutes.Crab florentine stuffing
1/2# spinach
1/2# crab
3/8 c. diced onion
1/4 # butter
1 small red bell pepper diced
2T.cup basil Chiffonade
½ t. salt
½ T.
t. black pepper
½ cup bread crumbs
½ cup mayo.
Chop and Cook spinach and drain.
Sweat onions and pepper in butter.
Mix onion mix, spinach and crab with rest of ingredients
Stuff into fish(versatile stuffing for all kinds of fish), shrimp or scallops for lent.
Risotto
½ onion small diced
1/3 # butter
# aborio rice
¼ cup white wine
qt chicken stock
1/3 cup grated cheese
Saute onion in butter until translucent add rice and sauté for 2 minutes
Add wine, deglaze and start adding broth ½ cup at a time, stirring the same way.
Keep adding stock until rice is al dente.
If not using for immediate service spread out in fish box to cool.
If using for service add cheese and a little more butter and serve.
Antipazzi
Whole roasted peppers
1 ¼ cup art hearts quartered
c. kalamata olives
c. pitted cured olives
1 medium red onion
¼ cup chopped fresh basil
s&p
1/4 c olive oil
2T. red wine vinegar
cut Spanish olives in half, julienne red onions and cut roasted pepper into strips.
Mix with the vinegar, oil and season with salt and pepper to taste.
Put over a bed of romaine lettuce or not.
Foccaccia
1 ½ oz salt
1 oz yeast
1 qt warm water
3T oil
2 3/4 # flour
Mix yeast salt and water. Add flour and mix, add 2# and then a little bit at a time til nice
Add oil and incorporate. Let raise 2 hours
Top with red onions, roma tomatoes, rosemary etc.
Bake @ 30 minutes at 450.
Cioppino
Base
2 Tablespoons butter
Tablespoon chopped garlic
1/2 cup diced onion.
One leek cleaned and chopped
1 pound roma tomato diced
1/4 cup chopped basil
½ tsp red pepper flakes
cup white wine
3 cup fish stock(or chicken or vegetable stock)
cup tomato sauce
20 clams
20 shrimp
20 calamari rings
10 mussels
½ # crab
sweat onion, leek and garlic in butter, add wine and reduce by 1/3.
add rest of base ingredients, simmer 15 minutes,
add tomato sauce and all seafood except for crab. Simmer for 10 more minutes.
Garnishwith crab.
8-10 bowls. Serve with homemade crouton.