Chicken in Olive Sauce

Posted on Categories Meats, Poultry and Seafood
4 lb chicken, washed and cut up into serving pieces
2 teaspoons salt
4 cups water
1/2 cup chicken fat
1/2 cup flour
5 cups chicken broth
2 thin slices bread, crumbled
1/2 cup finely chopped green pepper
1 dozen finely chopped green olives
2 dozen sliced green olives
1 – 1/2 cups Tomato sauce
1/3 cup seedless raisins
3 tablespoons minced onion
1 cinnamon stick
2 teaspoons ground coriander
2 teaspoons oregano
1 teaspoon each of black pepper, garlic powder, ground cumin
2 teaspoons wine vinegar

Place chicken pieces together with salt, and water, in a 6 quart saucepan. Cover and cook, slowly, 2 hours, or until chicken is tender. Remove chicken from stock. Skim fat from broth and save it for later use. Measure stock, adding water, if necessary, to make 5 cups. Return chicken fat to saucepan and blend in flour.  Stir and cook until browned. Remove from heat and stir in stock and bread. Beat until smooth. Add remaining ingredients. Stir and cook until thickened. Add chicken. Cook, uncovered, 10 minutes, stirring frequently. Serve hot with rice or pasta. serves 6-8.

Shrimp Jambalaya

Posted on Categories Meats, Poultry and Seafood
1/2 cup olive oil
1/2 cup diced celery
1/2 cup diced green pepper
1 cup raw, long-grained rice
1 cup crushed tomatoes
4 cups beef or chicken broth
1/2 cup minced onion
1 teaspoon each of salt & pepper
1/8 teaspoon cayenne
1 teaspoon each of thyme & parsley
1 cup diced, smoked ham
3 cups peeled, deveined, cooked shrimp

Heat oil in a heavy saucepan or Dutch oven. Add celery, green pepper, and rice.  Stir and cook until rice begins to stick to bottom of pan, and has browned lightly.  Add the next 8 ingredients. Cover and cook 25 minutes, or until rice is tender.  Add Ham & Shrimp 10 minutes before cooking time is done. serves 4

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
Paprika

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.