SEAFOOD NEWBURG
Provided by The Hearty Boys
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
- Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
- Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
- Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
- Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F.
- Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
CASSATA RUSTICA
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Mix together the ricotta, chocolate, candied fruit and 4 tablespoons of the granulated sugar in a mixing bowl, and then spread evenly into the pie crust. Lay slices of sponge cake on top of the filling close to the crust. Heat 1/2 cup water in a saucepot, and then remove from the heat and stir in the remaining 1 tablespoon granulated sugar and the rum. Lightly coat the sponge cake with the rum water using a pastry brush. Place a plate on top of the cake and then invert and sprinkle with the icing sugar. Refrigerate 1 hour and serve.
SEAFOOD RUSTICA
I got this wonderful seafood recipe from the Food Network. I have made it several times and we really enjoy it. Hope you do too.
Provided by Kathies Kafe
Categories Lobster
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a steamer, steam lobster and clams, approximately 10 minutes. Remove the lobster and clams. Reserve the juices. Crack and separate the claws and tails from the lobster discard the shells.
- In a shallow saute pan, add the wine, water, and scallops. Cook on medium heat until the scallops are done. Reserve the juices.
- Combine the reserved seafood juices, combined, they should equal 1 1/2 cups liquid. If there is too little liquid, supplement with water.
- In a heavy-bottomed pan, add the reserved juices, cognac, and shallots, reduce by half.
- Remove from heat add 2 pieces of butter. Whisk until melted and return to medium heat continue to whisk while adding the butter, the sauce should thicken to the pouring consistency of cream. Add the salt and pepper, to taste.
- Cut the top off the loaf of bread and hollow it out. Keep the removed bread for bread crumbs. Leave an inch thick crust on the sides and bottom. Fill the bread hollow with the seafood and top with the cognac sauce. Garnish with a sprinkle of parsley. Serve immediately once assembled.
Nutrition Facts : Calories 880, Fat 64.7, SaturatedFat 39.4, Cholesterol 429.1, Sodium 1273.2, Carbohydrate 5.7, Sugar 0.1, Protein 65.8
RUSTICA
This Italian pasta recipe couldn't be much easier.
Provided by A NAN
Categories Italian Recipes
Time 18m
Yield 1
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
- Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 49.5 g, Cholesterol 22 mg, Fat 17.7 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 5.8 g, Sodium 390.9 mg, Sugar 2 g
ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA
Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
- Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.
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LIDIA BASTIANICH - FISH AND SEAFOOD RECIPES - ITALIAN FOOD
From delish.com
Author Kiri TannenbaumPublished Dec 12, 2010Estimated Reading Time 3 mins
- Stick to Odd Numbers. If you want to do as the Italians do, seven or thirteen dishes are traditional. "Odd numbers bring luck in the Christian faith: the seven sacraments and thirteen apostles," explains Bastianich.
- Invite the Masses. A festive feast calls for a packed house of hungry friends and family. The Bastianiches host a clan of anywhere from 25 to 30 people representing four generations.
- Get Expert Help. "Get the fishmonger to clean your fish for you," recommends Bastianich. Preparing a seven-course meal for a large group can be daunting, so have the monger clean the fish and seafood, and package it separately.
- Start Early. "Begin three days in advance," says Bastianich. She recommends starting with the items that will keep well, like marinade of sardines and Baccala Mantecato, a whipped salt cod spread.
- Make It Family Style. "The best way, and the only, way [to serve the meal] is family-style," advises Bastianich. "I recommend that all of the salads, baccala, and sardines be served as appetizers on a stand-up table, where you can let everyone mingle around the dishes with great white wine from Friuli.
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