Inner Chef

Enjoy your kitchen, your food and your inner chef


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Scallops with Linguini and Cream Sauce

Scallops with Linguini and Cream Sauce

Ingredients:

1 to 1 1/2 pound bay scallops

1/2 cup butter

3 garlic cloves; minced

juice of 1/2 to 1 lemon

1/4 cup white wine

1 cup whipping cream

1 cup Parmesan cheese; finely shredded

parsley; chopped

1 pound linguini

salt and white pepper to taste

Directions:

Prepare pasta as directed on package.

Meanwhile melt butter in large, heavy skillet on medium heat. Add 1/2 lemon juice, white wine and scallops and sauté for about 4 minutes. Add chopped parsley, cream and cheese; stir until sauce becomes thick; about 5-6 minutes. Salt and pepper to taste.

Drain pasta and toss into cream sauce  drizzle with lemon juice and toss again. Serve immediately.

Scallops and Linguini with Cream Sauce

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Low-Country Boil

DSCN9087-001

Low-Country Boil

This recipe was taken from Food Network June 2013 magazine. I altered a couple of things to make it work with what I had and what I found at the market.
It wasn’t bad; needed salt before service and could have used some crab or mussels for added flavor.

Note that I cut the recipe down by .75

Below is the actual recipe and what I altered is in bold and italics.

 

½ cup concentrated Louisiana-style shrimp and crab boil seasoning (I used a 4oz. sachet of shrimp boil seasoning)

4 pounds medium red potatoes (All I had were large so I did cut them in to halves)

2-3 medium sweet onions; peeled and quartered

2 ½ pounds cured, smoked pork sausage links, cut into 3 inch pieces (I used smoked sausage like polish sausage)

8 ears of corn, cut in half (I cut my corn into thirds)

4 pounds of medium raw shrimp

 

  1. Fill a 7-gallon stockpot halfway with water (or use 2 pots and divide ingredients equally). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow water to return to a boil and cook for 5 minutes. Add the onions and sausage. Bring  to a boil and cook for 15 minutes. Add the corn, return to a boil and cook or 10 minutes or until potatoes are done.
  2. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3-5 minutes. Drain through a colander; discard the liquid. Serve on newspapers or platter.

 

Inner Chef Notes: This makes quite a bit; I divided the recipe by ¾ and still had so much food. I used 1 pound of medium shrimp in my recipe and that was plenty…maybe too much.

Don’t forget to peel your shrimp before you eat them….I should have told Don this earlier…

Photo: Food Network

Photo: Food Network


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Valentine’s Day Full Menu #2

APPETIZER:

Gouda Fondue

Ingredients:

1 cup of dry Riesling

1 tsp. fresh lemon juice

16 ounces shredded Gouda cheese (smoked is also nice)

2 tbsp. cornstarch

Directions:

1. Just mix your wine and juice over a medium flame. Take the shredded cheese and sprinkle it with cornstarch. When the wine boils, slowly integrate the cheese. You need to whisk constantly so it stays smooth.

2. Season with salt and pepper if you wish, then transfer into the fondue pot.

SALAD:

Salad of Seared Sea Scallops with Oriental Vinaigrette                                  Portions: 5

¼ pound delicate mixed greens (such as Arugula, Endive, Boston, and Baby Spinach)

¼ cup Oriental Vinaigrette (recipe to follow)

½ pound Sea Scallops

Butter; as needed

8 Orange sections (remove membranes)

Directions:

  1. Wash and dry salad greens.
  2. Prepare the vinaigrette.
  3. Trim the scallops by removing the small, tough side muscle (ask your vendor if this is already done). If any scallops are very large, cut them in half crosswise. Dry them well.
  4. Heat a little butter in a nonstick sauté pan. Sear a few scallops at a time until they are browned on top and bottom.
  5. Toss salad greens with half the vinaigrette.
  6. Mound the greens in the center of the plates.
  7. Arrange the orange segments so they are leaning against the mounds of salad greens. Use about 3 per portion.
  8. Arrange the scallops around the salad.
  9. Drizzle the remaining ¼ cup of vinaigrette around the scallops.

Oriental Vinaigrette                       Make: 1.5  pints

(Unfortunately, this could not be reduced without harming the flavor and consistency of the vinaigrette.)

¾ cup Rice vinegar or white vinegar

¼ cup Soy sauce

1 TBL Grated fresh ginger root

2 tsp Pepper

¼ tsp Crushed garlic

½ tsp Hot pepper sauce (such as Tabasco)

1-3/4 cups Salad Oil (Vegetable or light Olive oil)

¼ cup Sesame oil

Salt, as needed

  1. Combine all ingredients except the oil and salt in a bowl and mix well.
  2. Taste the dressing and add salt if necessary (the soy may contain enough salt)
  3. Using a wire whisk, food processor, or blender, gradually beat in the salad oil and then the sesame oil.
  4. Mix or strain again before using.

SIDE DISH

Asparagus with Lemon Butter

1 bunch of thin asparagus

2 – 3 tablespoons butter, melted

Juice of 1 lemon

Thinly shaved lemon peel

Sea Salt

1. Wash and trim asparagus spears by cutting off the tough bottoms (1 to 1-1/2 inches)

2. In a steamer add salt water to the bottom (about 3 inches deep), place asparagus spears in the top strainer and steam until tender but crisp (about 4-5 minutes). Test taste one to be sure. Do not overcook the asparagus otherwise it will be mushy. Individual spears should remain stiff when you hold it

3. Remove spears from the heat and let air dry for a couple of minutes. Next melt the butter on the stove or in the microwave, squeeze in 1/2 of the lemon juice and stir.

Plating the Dish:

Arrange the spears on a serving dish. Pour the lemon / butter mixture over the asparagus. Squeeze the other half of the lemon over the dish just before serving. Add a pinch of sea salt. Garnish with lemon peel. This dish should be served right away.

You can also fill a tall shot glass, with melted lemon-butter sauce to hand dip each asparagus before serving to each other for a more dramatic experience.

ENTRÉE

Petite Filet (Taken from Ruth’s Chris Steakhouse)

Ingredients:

2 (8 ounce) corn-fed filets

3 Tbsp. butter, softened

Salt

Pepper

1 tsp chopped fresh parsley

1. Preheat oven broiler on high for at least 30 min.

2. Dry filets, rub ½ TBL butter per steak on top and bottom.  Salt and pepper filets.

3. Put two oven safe ceramic plates on bottom rack during preheating and cooking time.

Move another rack up to the top so meat will be 5-6 inches from heat.

Check to make sure they don’t flame up during cooking.

Cook in broiler pan, turn halfway through cooking time.

Minutes per side:

4-6 rare

5-7 med. rare

6-8 medium

7-9 medium well

Any more than that = ruined

When done, remove hot plates, place 1 Tbsp. butter on each, let melt, place steak in center of plate.

Sprinkle with parsley.

**Ruth’s Chris is a top-notch restaurant here in Indianapolis**

DESSERT

I have to say that I stand behind my Raspberry Mousse dessert for this menu also. It can be found in menu 1.


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Scallop Seviche

Scallop Seviche                                                Portions: 6

(Professional Cooking, 7th Edition)

Ingredients

1 lb. Sea scallops (Bay scallops can be used and leave them whole)

4 fl. oz. Lime juice

2 oz. Red onion, chopped fine

½ Jalapeño, seeded and chopped fine

3 Tbsp. Chopped cilantro

1 Avocado, medium dice

4 oz. Tomato, peeled and seeded, small dice

Salt to taste

2 fl. oz. Olive oil

Lettuce leaves as needed

Procedure

  1. Cut the scallops into quarters vertically, then slice crosswise ¼ inch thick (unless using bay scallops).
  2. In a non-reactive container, mix together the scallops, lime juice, and onion.
  3. Refrigerate about 12 hours or until the scallops have the texture of cooked scallops.
  4. Drain the scallops and onions, discarding the lime juice.
  5. Gently toss the scallops with the jalapeño, cilantro, avocado, and tomato.
  6. Add salt to taste.
  7. Mix in the olive oil.
  8. To serve, line small bowls or cups with lettuce leaves and spoon in the seviche.

 

 


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Moules Marinière (Steamed Mussels)

Moules Marinière (Steamed Mussels)                                  Makes: 10 Portions

Ingredients

7 lb. Mussels, in shells

3 oz. Shallots or onions, chopped fine

6 Parsley stems

¼ tsp. Pepper

1 cup White wine

¼ cup Chopped parsley

3 oz. Butter

Salt to taste

Lemon juice to taste

Procedure

  1. Scrub mussels well with a stiff brush and remove the beards. Clean well by soaking them in a salt brine of 1/3 cup salt per gallon of water and soaking for 20 minutes. Drain and repeat this step until they are free of sand. Rinse them in clean water before using.
  2. Place mussels in a stockpot or large saucepot. Add the shallots or onions, parsley stems, pepper and wine.
  3. Cover the pot and set it over moderately high heat. Cook until the mussels open, about 5 minutes.
  4. Drain the mussels and strain the liquid through a cheesecloth into a broad saucepan. Bring the strained liquid to a boil.
  5. Add the chopped parsley and butter. Swirl the liquid in the pan until the butter melts. Season to taste with salt and a few drops of lemon juice.
  6. For service: remove top shells of mussels (or leave them on, if desired). Place mussels in broad soup plates and pour the sauce over them.

To Steam without Wine: Substitute water for the wine and add 2 fl. oz. of lemon juice. Increase the onion or shallot to 6 oz. and add 3 oz. sliced celery.

For Mussels with Cream: Prepare the basic recipe above. Reduce cooking liquid by half and add 1 cup heavy cream or a liaison of 2 egg yolks and 1 cup heavy cream.


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Lobster Bisque

Lobster Bisque

3 live female lobsters (1 ½ pounds each)

2 carrots, peeled and small dice

3 stalks celery, small dice

4 medium shallots, small dice

2 cloves garlic, peeled and minced

3/4 cup vegetable oil

6 tbsp. butter

4 tbsp. flour

1 tbsp. chopped fresh tarragon

4 tbsp. cognac

1 cup heavy cream

1 cup white wine

2 ½ quarts fish stock (if fish stock is not available, use half strength chicken stock. If you use canned, be careful when salting, as canned stocks are often salty.)

1 (6 oz.) can tomato paste

Bouquet Garni with 2 sprigs fresh tarragon added

Pinch of cayenne

Cracked black pepper

Salt

Directions:

  1. Cut the lobster down the center of the head between the eyes. (how to kill a live lobster)
  2. Leave the tail whole.
  3. Separate the tail, the head, and remove the claws.
  4. Keep any juices, the tomalley and the roe in a bowl and refrigerate.
  5. Heat a 12 inch sauté pan on high heat and add the oil.
  6. Sear the cut pieces of lobster cut side down, and add the tail and claws whole.
  7. Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
  8. Remove lobster from the pan and set to the side.
  9. Add 2 tbsp. butter to the pan and sauté the shallots, carrot, celery and garlic until lightly browned.
  10. Add tomato paste and sauté for 2 minutes.
  11. Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.
  12. Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.
  13. Season with salt, pepper and cayenne, and simmer for 15 minutes.
  14. Remove lobster and set aside, remove boquet garni and discard.
  15. Melt remaining 4 tbsp. of butter in a small saucepan, add flour and whisk to make the roux.
  16. Add reserved lobster juices, roe and chopped tarragon, and whisk until smooth.
  17. Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.
  18. Simmer for 15 minutes.
  19. Strain through a china cap, using a ladle or rubber spatula to force as much as possible through.
  20. Add cream and season with salt and pepper.
  21. Remove meat from lobster and cut into bite size chunks.
  22. Serve with lobster meat, a dollop of creme fraiche and a sprig of fresh tarragon.

 

 

Bouquet Garni

3 stalks parsley,

1 sprig thyme and

1 bay leaf

 

Tie the herbs together in a little bundle with a piece of sting. Add the bouquet garni to any stew, sauce or casserole you’re preparing and remove the bouquet garni before serving. You can use either fresh or dried herbs.

 

*Discard the Tomally: the green pasty stuff in the body of the lobster, is both the liver and pancreas.

 


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Shrimp Bruschetta Salad

Shrimp Bruschetta Salad                                              Makes: 4 servings

Start to Finish Time: 20 minutes

Ingredients

1 pound large peeled fresh or frozen (thawed) cooked shrimp

1 pint yellow and/or red cherry tomatoes, quartered

¼ cup snipped fresh Italian (flat-leaf) parsley

¼ cup Asian sweet chili sauce

1 small baguette or small loaf of French bread

3 tbsp. mayonnaise

Bottled hot pepper sauce (optional)

 

Directions

1. Preheat broiler. Remove tails from shrimp, if present. Combine shrimp, tomatoes, parsley, and sweet chili sauce in a medium bowl. Set aside.

2. Halve loaf of bread lengthwise and crosswise. Brush cut surfaces with mayonnaise and toast, place on a baking sheet. Broil bread 4 to 5 inches from heat 2 minutes or until golden brown.

3. Top toasted bread pieces with shrimp mixture. Pass bottled hot pepper sauce.