Documentos de Académico
Documentos de Profesional
Documentos de Cultura
INGREDIENTS
• 1 1/2 to 2 lb. sea scallops (about 24 pieces)
• 1 sweet red pepper, cut into bite-size squares
• 1 sweet green pepper, cut into bite-size squares
• 1/2 c. orange juice
• 1/4 c. chopped scallions including green parts
• 2 tbsp. unsalted butter
• Salt and freshly ground pepper as desired
• 1 sm. ripe tomato, peeled, seeded and diced (about 1/4 c.)
• 4 tsp. olive oil
• 2 tbsp. chopped fresh coriander or parsley
PROCEDURE
1. Prepare a charcoal fire and allow coals to burn until ash gray. Set grill 4 to 6
inches above coals. Place 6 pieces of scallop on each skewer, alternating with
pieces of red and green pepper. Keep cold until ready to grill.
2. In small saucepan, combine orange juice and scallions. Reduce by half over grill
or on top of stove. Add butter, tomatoes, salt and pepper. Keep warm while
cooking brochettes.
3. Brush brochettes on all sides with oil, and place on hot grill. Cook until done,
turning occasionally. Place brochettes on serving plates, pour over sauce, and
garnish with coriander or parsley.
CURRIED SEA SCALLOP
INGREDIENTS
• 1/2 c. butter (butter may be used)
• 1/2 c. chopped onion
• 1 clove garlic, finely chopped or pressed
• 1 stalk celery, diced
• 1/2 bay leaf
• Sprig of parsley
• 1/4 tsp. powdered mustard
• 1/2 c. diced tart apple
• 2 tbsp. flour
• 1/2 tsp. mace
• 2 tbsp. curry powder
• 1 1/2 c. clam broth (bottled)
• 1 c. dry white wine (water may be used)
• 1 1/2 lbs. sea scallops, cut in half
• 1/2 c. heavy cream (skim milk may be used)
PROCEDURE
1.In a large saucepan heat the butter, add onion, garlic, celery, bay leaf, parsley, mustard
and apple. Cook until apple is soft.
2. Stir in flour, mace, curry powder. Cook until well mixed. Add clam broth and wine.
Simmer until ingredients are thoroughly cooked, at least 45 minutes.
3. Add sea scallops and cook until tender. Add cream, heat through but do not boil. Serve
with chutney. Serve on rice.
SEA LEG CASSEROLE
INGREDIENTS
• 1 1/2 c. sea legs (imitation crab meat)
• 2 tbsp. butter
• 2 tbsp. flour
• 3/4 c. mi
• 1 egg
• 1 c. finely cut cheese
• 1 c. bread crumbs
PROCEDURE
1. Melt butter in saucepan. Add flour and mix well. Gradually add milk, stirring and
cooing until thickened. Add mixture to beaten egg.
2. In casserole, alternate layer of white sauce, sea legs, cheese, and bread crumbs.
3. Bake about 3/4 hour in a 350 degree oven.
SEA SHELL TUNA CASSEROLE
INGREDIENTS
• 2 sm. onions, chopped
• 1 c. chopped celery
• 2 c. water
• 3 cans cream of chicken soup, undiluted
• 2 cans 7 oz. tuna flaked
• 1 tsp. salt
• 1 pkg. 16 oz. Sea Shell macaroni, cooked
• 6 slices American cheese
• 1/2 tsp. pepper
PROCEDURE
1. Add onion and celery to 2 cups water, in a large saucepan. Cook over medium
heat until celery is tender. Add soup, tuna, salt, and pepper and simmer while Sea
Shell macaroni is cooking. Combine Sea Shell macaroni and tuna mixture in a 4
quart casserole. Top with cheese and bake at 350 degrees until cheese melts.
Serves 6 to 8 people.
SEA BURGER
INGREDIENTS
• 3/4 lb. fish fillets or shrimp or scallops
• 1 1/2 c. Stove Top stuffing
• 2 tbsp. grated onion
• 1 beaten egg
PROCEDURE
1. .Lightly saute fish, then cut into small chunks or dice it but don't flake it up fine
like for a fish cake.
2. In a bowl, mix the stuffing mix according to instructions, then add onion and egg;
mix well
3. Add fish and roll into 4 balls, then flatten balls into nice firm patties
4. . Grill the sea burgers over an open fire or saute 5 minutes each side in butter or
vegetable oil, should be nice and brown.
5. Serve on a toasted bun with tartar sauce, ketchup is o.k. too (for hot mouths, a
little Tabasco or Louisiana hot sauce is in order
FLORENTINE SEA SHELLS
INGREDIENTS
• 1 c. ricotta cheese
• 1 c. mozzarella cHeese
• 1/4 c. Parmesan cheese
• 1 egg, slightly beaten
• 1 pkg. frozen spinach, chopped
• 1 tsp. oregano, crushed well
• 16 oz. spaghetti sauce
• 12 jumbo sea shells, cooked
PROCEDURE
1. Mix first 6 ingredients. Stuff shells, put sauce in bottom of pan.
2. Place stuffed shells in sauce.
3. Spoon small amount over stuffed shells.
4. Bake 30 minutes, covered with aluminum foil in 350 degree oven.
FRESH SEA BASS IN DIJON
MUSTARD-CHAMPAGNE SAUCE
INGREDIENTS
• 6 (5-6 oz.) bass filets or any other firm fish
• 3 tbsp. chopped shallots
• 1 c. champagne
• 2 tbsp. Dijon mustard
• 3 tbsp. butter
• tbsp. flour
• 1 c. cream
• Juice of 1 lemon
• Salt and pepper to taste
PROCEDURE
1. In baking dish rub 1 tablespoon butter on the bottom and sprinkle the chopped
shallots all over. Arrange the bass on top and sprinkle some salt and pepper. Dot
with 1 tablespoon butter. Add the champagne and cover with a wax paper. Bake in
a 450 degree oven for 10 minutes. Lift up the bass and place them on a large
platter.
2. In a skillet melt 1 tablespoon butter and add the flour. Let cook for a few seconds.
Add the liquid from the baking dish and whisk together. Add the cream and
mustard. Let reduce until the right consistency. Adjust seasoning and add the
lemon juice. Pour the sauce over the cooked sea bass and serve immediately.
HONEY - ED SEA SCALLOPS
INGREDIENTS
• 1 lb. sea scallops
• 3 tbsp. lime juice
• 1 tbsp. oil
• 1 tbsp. honey
• 1 tbsp. soy sauce
• 1/4 tsp. ground ginger
• 1 tbsp. sesame seeds
PROCEDURE
1. Marinate scallops for 1 hour (in refrigerator) in mixture of lime juice, oil, honey,
soy sauce and ginger. Remove scallops from marinade, reserving marinade.
2. Spread scallops on non-metallic skewers
3. . Place skewers in shallow microwave dish and cover with plastic wrap
4. Cook 3 to 4 minutes on high, turning dish once while cooking. Let stand 2
minutes.
5. Reheat marinade and serve over scallops, sprinkle with sesame seeds.
MOROCCAN SEA BASS
INGREDIENTS
• 1/4 c. butter
• 1/2 c. chopped onion
• 2 cloves garlic, minced or pressed
• 2 tsp. curry powder
• 1/2 c. dry About 4 lb. sea bass, ling cod or rock fish, filleted
• white wine
• 3 tbsp. each soy sauce & catsup or chili sauce
• 1 tsp. dill weed, optional
PROCEDURE
1. Rinse fillets and pat dry, then arrange them, skin side down, on a piece of heavy-
duty foil in a shallow roasting pan; set aside.
2. Melt the butter in a small frying pan over medium heat; add the onion and garlic.
Cook until onion is limp. Stir in curry powder and cook 1-2 minutes, then add the
wine, soy, catsup and dill weed (if used). Stir until heated through, then
generously brush a portion of the mixture over fish.
3. Bake fish, uncovered, in a 425 degree oven for about 25 minutes or until it flakes
readily when probed with a fork. Brush several times with the remaining baste.
4. To serve, cut across fillets to the skin in serving-size pieces, lift meat free from
skin. Makes 4-6 servings.
LINGUINE WITH SEA SCALLOPS
INGREDIENTS
1. 12 oz. sea scallops, halved
2. 1 c. each green and red peppers
3. 2 cloves of garlic, crushed
4. 1/4 tsp. crushed red pepper
5. 6 tbsp. olive oil
6. 1/2 c. chopped onion
7. 12 oz. linguine
PROCEDURE
1.Start water boiling for linguine. Heat oil in skillet, add onion, saute until tender, about 5
minutes. Stir in the sliced green and red peppers, saute 2 minutes. Add scallops; saute
over medium heat until cooked through, about 5 minutes.
2.Leave on low heat until linguine is ready. Cook linguine in boiling salted water until al
dente, about 15 minutes. Drain. Toss with scallop mixture. Top with Parmesan cheese.
BAKED BRIE IN PUFF PASTRY
INGREDIENTS
• 1 sheet Pepperidge Farm puff pastry - thawed
• 1 Brie - about 1 lb. in size
• 1 egg yolk mixed with
• 1 tsp. water
PROCEDURE
1. Set out frozen puff pastry about 20 to 30 minutes before ready to use.
2. Roll out pastry to 1/8" thickness. Cut off a 4" strip and set aside to use as
decoration.
3. Place Brie in center of puff pastry and bring up edges and crimp edges together
around Brie, sealing completely. Turn Brie - crimped dough side down on a
baking sheet. With remaining 4" of dough left cut out leaf design or anything you
may want to use as a decoration. Place on top of dough covered Brie. Refrigerate
until ready to bake. This can be kept overnight for your convenience. Just cover
with plastic wrap.
4. When ready to bake - remove plastic wrap. Mix egg yolk with 1 teaspoon water
and brush entire dough covered Brie.
5. Preheat oven to 400 degrees. Bake for 15-20 minutes. Remove from oven and let
set 20-25 minutes before serving.
PASTRY CREAM
INGREDIENTS
• 1/3 c. sugar
• 3 1/2 tbsp. cornstarch or 6 tbsp. flour
• 1 tsp. vanilla
• 6 lightly beaten egg yolk
• 2 c. milk
PROCEDURE
1. Mix
sugar, cornstarch and egg yolks in a saucepan. Scald the milk and pour it
gradually over the egg yolk mixture, stirring rapidly with a wire whisk.
2. Cook over low heat or in a double boiler, stirring rapidly with the whisk, until
the mixture is thickened and smooth. Do not allow the pastry cream to boil. Cool
and stir in the vanilla.
SIMPLE PUFF PASTRY FROM
SCRATCH
INGREDIENTS
• 1 stick butter
• 1 c. water
• dash of salt
• 1 c. flour
• 2 eggs
PROCEDURE
1. Bring butter, water and salt to a rolling boil. In a separate bowl, mix in 1 cup
flour very well (by hand).
2. Break in 1 egg at a time and beat well with wooden spoon. Beat until eggs
disappear. Remember to add one egg at a time and beat until smooth after
each addition.
3. Drop by spoonfuls, however large you'd like them. Pipe through a pastry bag
onto cookie sheets, making sure they won't touch while baking or else they
might cook togeather.
4. Bake at 400-425 degrees until puffed and golden and they look dry, though
the center will still be soft.
5. You may have to adjust heat if they brown too quickly, being very careful
while opening oven door if you don't have an oven light.
6. Good for all things that you normally use puff pastry for, from puddings, to
eclairs, to about anything else you need a good dough for.
BAKLAVA (FILO PASTRY WITH NUTS)
INGREDIENTS
1 lb. "filo" pastry (about 20 sheets)
1/2 c. butter
2 c. finely chopped almonds
1 c. finely chopped walnuts
2 tbsp. sugar
1 tbsp. pounded mixed cloves and cinnamon bark
2 c. sugar
2 c. hot water
1 sm. piece cinnamon
The rind of 1 lemon
2 tbsp. lemon juice
PROCEDURE
1. In a bowl mix both kinds of nuts, sugar and pounded spices. Grease sides and
bottom of 12 x 8 oven dish.
2. Brush with butter 6 sheets of filo pastry and place in oven dish. Spread over half
of the nuts mixture. Brush with butter another 6 sheets of filo and place to cover
the nuts. Spread over the filo the rest of nuts.
3. Brush the remaining filo and cover the second bed of nuts. Fold the edges of filo
under the sides of dish and brush the top with the rest of butter.
4. Cut filo into square or diamond shapes and sprinkle some cold water on top.
Place baklava in a 350 degree oven and bake for 1 hour until golden.
5. Pour in a saucepan sugar and water and stir to dissolve. Add remaining syrup
ingredients and heat to boil for about 15 minutes until the syrup thickens. Remove
from heat, cool and remove lemon rind.
6. Remove baklava from oven and while still hot pour over the cold syrup.
7. Cool and cut in pieces.
CREAM CHEESE PASTRY
INGREDIENTS
• 1/2 c. butter, softened
• 1 sm. pkg. (3 oz.) cream cheese, softened
• 1 c. flour
PROCEDURE
Combine butter, flour and cream cheese, mixing well. Roll into small balls, pat to fit
bottom and sides of very small muffin pans. Fill with pecan filling. Bake at 325
degrees for 30 minutes.
PECAN FILLING:
Combine all ingredients, except pecans and cherries; beat until well mixed. Fold in
pecans. Fill pastry shells and top with a candied cherry, if desired. Bake at 325
degrees for 30 minutes.
Makes 24 nuggets.
APPLE PASTRY SQUARES
INGREDIENTS
• 1/4 c. brown sugar
• 2 tbsp. cornstarch
• 1 1/2 c. water
• 5 c. sliced, peeled apples
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 tbsp. lemon juice
PASTRY:
• 2 c. flour
• 1/2 tsp. salt
• 2/3 c. cold shortening
• 2 egg yolks, beaten
• 1/4 c. water
• 1 tbsp. lemon juice
Combine sugar, cornstarch, water and spices. Mix well; add apples; heat to boiling,
stirring constantly. Reduce heat; simmer 5 minutes. Add lemon juice; set aside.
Blend pastry ingredients. Mix until crumbly, and makes ball. Roll out on floured
board, 13 x 9 x 2 inches. Spread filling over pastry. Roll out remaining pastry to
form top crust. Seal edges. Cut a few small slits on top crust. Bake at 400 degrees for
40 minutes. Cool and drizzle with glaze.
GLAZE:
PROCEDURE
1. Place Brie on one sheet of puff pastry. Top with second sheet and shape around
the Brie; trim. Seal pastry edges together with water, crimp firmly. Wrap with
plastic wrap, then with heavy duty foil. Seal tightly and freeze.
2. Brush frozen puff with a wash of egg and water beaten together with a fork.
Bake at 425 degrees for 40 to 45 minutes or until golden brown. Let stand about
30 minutes before serving.
3. To cook without freezing, bake in 400 degree oven 35 to 40 minutes until golden.
Let stand before serving.
CHICKEN IN PUFF PASTRY
INGREDIENTS
• 6 skinless, boneless chicken breasts
• Pepperidge Farm Puff Pastry Sheets, defrosted
• 6 slices cooked ham
• 1 can cream of chicken soup
• Dijon mustard
• 6 slices Swiss cheese
• 1 (8 oz.) sour cream
• 1/8 c. milk
PROCEDURE
1. Roll Puff Pastry. Spread a thin layer of Dijon mustard on the pastry.
2. Place a chicken breast on mustard and top with a slice of ham and cheese.
Roll pastry around chicken and seal it. Bake at 400 degrees for 30 to 40
minutes.
3. Serve with sauce made with: sour cream, 1/2 can of soup, and milk. Warm
until it boils.
CHOCOLATE PASTRY - Brioche au Chocolat
INGREDIENTS
• 1 pkg. refrigerated crescent rolls
• 6 tbsp. semi-sweet chocolate chips
• Powdered sugar (enough to sprinkle lightly on each pastry)
PROCEDURE
1. Preheat the oven to 400 degrees.
2. Remove dough according to directions on package. Smooth out perforations
(dotted lines) in dough with your fingers and cut dough into 6 rectangles.
3. In the center of each rectangle, place 1 tablespoon of chocolate chips. Bring each
of the 4 corners of the rectangle to the middle and seal to make an envelope.
4. Place pastries on an ungreased cookie sheet and bake 10-15 minutes or until
golden.
5. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered
sugar.
INGREDIENTS
• 5 c. sifted flour (preferably pastry flour)
• 4 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 1/2 c. lard or solid vegetable shortening (Crisco, etc.)
• 2 egg yolks (or 1 egg), slightly beaten
• Cold water
• 1 tsp. vinegar
PROCEDURE
1. Put flour in bowl, add sugar, salt and baking powder. Stir to blend well. With
pastry blender, cut lard or shortening into flour mixture.
2. In measuring cup mix egg yolks (or whole egg) with vinegar and enough
water to make a scant cup of liquid. Sprinkle this egg water mixture
gradually over flour shortening mixture while blending lightly with pastry
blender or fork to form soft dough. Mix no more than necessary to blend to
assure flaky pastry. Roll immediately on floured board or pastry cloth or
store in refrigerator. This pastry freezes well so crusts or pies can be made up
frozen and used "whenever". This crust handles well. I have used it for
double and single crust pies for over 30 years.