Baked Scallops Avanelle

Posted on Categories Meats, Poultry and Seafood
4 tablespoons butter
2 teaspoons chopped chives
1 teaspoon parsley flakes
1/2 teaspoon tarragon
1 teaspoon each of salt & pepper
1 teaspoon garlic powder
1 teaspoon lemon juice
2 lbs scallops
3/4 cup bread crumbs
4 tablespoons butter melted

Soften 4 tablespoons butter and add next 6 ingredients. Arrange scallops in a shallow baking dish. Top with the herbed butter and sprinkle with bread crumbs mixed with 4 tablespoons of melted butter. Bake in a preheated 450* oven for 10 minutes. serves 6

Sassy Baked Fish Steaks

Posted on Categories Meats, Poultry and Seafood
2 lbs fish steaks (any kind)
2 tablespoons soy sauce
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon lemon zest
3 tablespoons olive oil

Wipe fish with a damp cloth and place in a buttered, shallow baking dish.
Combine the next 5 ingredients and pour over fish. Heat oil and pour over fish. Bake in a preheated 325* oven, for 25 minutes or until fish is flaky. Turn oven control to broil. Place fish under broiler 5 minutes or until browned. Serve with a little of the sauce spooned over each serving. serves 6

Savory Baked Haddock

Posted on Categories Meats, Poultry and Seafood
2 lbs fillet of Haddock
salt & pepper to taste
1 teaspoon mustard
3 teaspoons water
3/4 cup mayonnaise
2 teaspoons minced onion
2 teaspoons lemon juice
1 teaspoon thyme

Wipe fish with a damp cloth and arrange in a buttered baking dish. Sprinkle with salt & pepper. Add mustard to mayonnaise along with next 3 ingredients. Spread on fish. Bake in a preheated 350* oven, 25 minutes or until top is brown and fish is flaky. Sprinkle with Paprika. serves 6

Beer Batter Polka

Posted on Categories Meats, Poultry and Seafood
1 1/2 cups flour
2 egg yolks
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons sunflower or corn oil
1 cup beer
2 egg whites
2 lbs white fish (flounder, haddock, etc.) cut into medium pieces

Mix first 6 ingredients and refrigerate 2 hrs before using. Beat egg whites until stiff and fold into batter. Coat fish and fry until golden. serves 6

Baked Stuffed Clams

Posted on Categories Meats, Poultry and Seafood
2 – 10 1/2 ounce cans of whole baby clams, undrained
2 teaspoons minced garlic
2 teaspoons diced onion
2 teaspoons chopped parsley
1 teaspoon oregano
1/2 cup Italian bread crumbs
4 tablespoons olive oil
Grated Parmesan cheese

Saute garlic, onion, parsley, oregano, and bread crumbs in oil for 2 minutes, mixing thoroughly. When onion and garlic begin to brown, remove from heat. Mix with clams and juice. Spoon into clam shells or baking dish. Sprinkle lightly with Parmesan cheese and additional bread crumbs. Bake at 375* for 25 to 30 minutes until crusty. serves 4

Crab Meat Chantilly

Posted on Categories Meats, Poultry and Seafood
1 lb king crab meat, frozen or canned
3 tablespoons chopped green onion
4 tablespoons butter
2 tablespoons flour
Salt & Pepper to taste
1 cup half-and-half
1/4 cup mayonnaise
1 lb asparagus spears, cooked
4 tablespoons grated parmesan cheese

Thaw crab, (if frozen), drain and cut into chunks. Saute onion in butter until tender, not brown. Stir in flour, salt & pepper. Add milk. Cook stirring constantly until thickened. Remove from heat. Stir in mayonnaise and fold in crab meat. Arrange asparagus in shallow baking dish. Cover with crab mixture; sprinkle with cheese. Broil about 4 inches from heat, 3-5 minutes or until lightly browned and hot. serves 4

Chesapeake Bay Seafood Delight

Posted on Categories Meats, Poultry and Seafood
1/2 lb butter
2 onions, chopped
5 cloves garlic, chopped
1 lb sea scallops
1 lb claw crab meat
2 tablespoons parsley flakes
1 teaspoon each of – basil, tarragon, thyme, rosemary, paprika, black pepper
1 tablespoon curry powder
2 bay leaves
1 cup dry white wine
1 cup diced mushrooms (optional)
1 bell pepper, diced

Melt butter frying pan. Saute onions and garlic in butter for 5 minutes. Add scallops, crab meat, and all herbs. Pour wine over ingredients and simmer, covered, for 10 – 15 minutes, stirring occasionally. Add mushrooms and bell pepper, and simmer, covered for 3 to 5 minutes, stirring occasionally. Remove from heat and serve. serves 4

Italian Barley Soup

Posted on Categories Soups
2 quarts beef or vegetable broth
2 cups water
1 cup barley
1 cup celery, chopped
1 cup grated carrot
1 cup yellow onion, chopped
4 cloves garlic, crushed
1/2 cup red wine
1 piece lemon peel
Salt & pepper to taste
1 teaspoon each of basil, oregano, rosemary
1/2 cup fresh parsley, chopped
2 bay leaves
2 tomatoes chopped
4 tablespoons tomato paste

Bring the broth and water to a boil. Add the barley and turn down to a light simmer. Add the celery, carrot, onion, garlic, red wine, lemon peel, pepper, and salt. Simmer for 2 hours. Stir ofter, or the barley will stick to the bottom of the pot. At the end of the 2 hours add the herbs, tomatoes, and tomato paste.  Continue cooking the soup for 1 more hour, the total cooking time being 3 hours.  Leave the lid on during the whole cooking process, and remember to stir often and check to see if you need to add water. Add grated cheese before serving.

Curried Chicken Soup

Posted on Categories Soups
3 tablespoons butter
1 finely chopped onion
1 small apple
3 teaspoons good curry powder
4 tablespoons flour
1/2 cup green peas
1 teaspoon salt & pepper
2 teaspoons chili powder
1 teaspoon cayenne pepper (optional)
3 cups chicken broth
2 cups coconut milk or light cream
8 ounces finely diced chicken breast

Melt the butter in a pan. Add the onion and sliced apple and cook very slowly until quite soft without browning. Add the curry powder and cook slowly for another 5 to 6 minutes. Stir in the flour and add salt, chili powder, and cayenne pepper. Stir in the broth until smooth. Stir over heat until the soup comes to a boil. Reduce heat to low. Add the green peas, chicken, and coconut milk or cream. Heat through without boiling, and serve.

Nonna’s Special Minestrone Soup

Posted on Categories Soups
2 whole chicken breasts
4 cups water
1 lb pork sausage, cooked and drained
2 carrots, peeled and sliced
3 stalks celery, sliced
2 zucchini, sliced
2 onions, diced
2 (28 ounce) cans crushed tomatoes
1 can dark red kidney beans, rinsed and drained
2 tablespoons garlic powder
1 teaspoon salt & pepper
2 tablespoons parsley
2 teaspoons basil
1 bay leaf
8 ounces ditalini or other small soup pasta, cooked
1/2 cup fresh or frozen chopped spinach
Parmesan Cheese (for topping)

Cook chicken breasts in water until tender. Remove from water and cool. Skin, bone and dice. Cook vegetables in the broth until tender. Add tomatoes, beans, seasonings, chicken, sausage & spinach. Simmer for 1 hour. Add pasta, stir and serve with cheese sprinkled on top.