GOURMET RECIPES

Fruti de Mer. (Seafood Pasta)

1/4 Cup Extra Virgin Olive Oil

1/2 Cup diced Celery

1/2 Cup diced Onion

2 cloves Garlic, mashed & diced

1/2 tsp Black Pepper

1 8-oz can Chopped Clams

1/2 Cup Dry Vermouth

2 Tbsp Fresh Parsley (or other garden herbs like  mild cilantro, lemon basil) 

1 tsp Old Bay Spice

One, two, or three of the following:

• 1/2 Pound Shrimp, peeled

• 2 4-oz lobster tails, chopped into 1/2" pieces

• 1/2 pound of conch, cut bite-sized and pounded to paper thin

• 1/2 pound white fish filets, cut into bite size. 

4 oz "sturdy" pasta, pref. Linquini. (Spaghetti will do)

Saute well-peppered onions, celery & garlic in olive oil until soft.  Drain clams into a 1-cup measure, and add dry vermouth to make one cup.  Add to veg. mix and simmer until sauce is syrupy and thick.  Add fish, conch, lobster, shrimp, and clams, in that order. Do not overcook shrimp.  (Hint:  After mix comes to a simmer, turn it off, cover, and leave for five minutes.)

Meanwhile, cook pasta in several quarts of boiling salted water.  Drain and lubricate with light olive oil.  

Serve with salad, garlic toast, and (dreamer) a good white wine.  Parmesan is not recommended.   

Rick's Seafood Marinara

This is so good I would kill for it, but I don't have to -- since I'm the chef!!!

1/4 cup extra-virgin Olive Oil

1/2 cup diced onions

1/2 cup diced green peppers

Black Pepper

2 cloves mashed, chopped Garlic

1 14.5 oz can Chopped Tomatoes 

2 oz. tomato paste

1 Cup Dry Red Wine

1 8-oz can Chopped Clams

1/2 Tsp Old Bay Spice

1 tsp Basil (fresh if possible)

1 tsp Oregano (fresh if possible)

1/2 pound peeled shrimp

"Sturdy" Pasta, preferably Linquini. 

Sauté well peppered onions, peppers and garlic in olive oil until soft. 

Add tomatoes, tomato paste and spices and simmer until tomatoes soften.

Add clam juice and wine and simmer until sauce begins to thicken.   

Add shrimp and return to a simmer.  Add clams, turn off heat and cover.

Shrimp will be done in 5 minutes. 

Meanwhile, boil pasta in quarts of boiling salted water until al dente.  Drain, drench with oilive oil, and serve with sauce. Parmesan is recommended.  

Fast Seafood Chowder

1 Can Campbell's New England Clam Chowder

2 Cups Milk

2 Tbsp Butter or 2 TBSP Extra Virgin Olive Oil 

1 tsp chicken consomme granules

1/4 Cup Celery, nicely diced. (optional0

1 Potato

Shrimp, Fish, Lobster (!!)

1 tsp Old Bay Spice

1/2 tsp White Pepper

Scrub potato and microwave until done to "half-baked" consistency, and dice into 1/2 " pieces, skin on.  Sauté celery in butter, add soup, milk, and chicken granules, and stir until blended.  Add potato and simmer for a few minutes.  Add spices, stir & simmer.    

Add seafood and cook, minimally, until done.   

New:  Thaw frozen fish filets in cold water, chop into bite-sized pieces, and add to this mix.  If you have friends that give you frozen fish, you will appreciate this way to cook it!

Fast Gumbo.

Shrimp or Lobster Creole

1/4 to 1/3 lb Shrimp or Lobster per person, shrimp peeled & deveined, lobster cut bite-sized

1/4 Cup Extra Virgin Olive Oil 

1 Cup Onions, nicely diced

1/2 Cup Celery, nicely diced

1/2 Cup Green Bell Pepper, nicely diced

2 or 3 Cloves Garlic, minced

8 Oz Can or Box Tomato Sauce

12 Oz Can or Box Tomato Pieces 

2 Oz Tomato Paste

1 Cup Shrimp or Lobster Broth (See Below)

Spice Mix

    1/2 Tsp  Black Pepper

    1/4 Tsp Red Pepper (cayenne)

    1/4 Tsp White Pepper

    1/2 Tsp Thyme

    1/2 Tsp Oregano 

Shrimp or Lobster Broth

Save peels & trimmings from vegetables, shells from shrimp or lobster.  (You can save these and freeze)

Add 6 Black Peppercorns, 1 Tsp Chicken Granules

Cover with pure water & simmer for as long as possible, adding water as required.  Strain before using. 

Creole Sauce

Heat olive oil and sauté onions, peppers and celery until soft. Pepper liberally with black pepper while cooking. Add tomato pieces, tomato sauce, Broth and begin to reduce.  Add spices and continue to cook until sauce thickens, stirring often.  Add shrimp or lobster, return to boil, turn off fire, cover and allow shrimp to cook five minutes.  (Inspect & turn shrimp as required.)

Serve over cooked white rice.  

Chicken Fried Chicken & Gravy.  This is diner food.  See here

Stovetop Braised Pork Chops 

One big pork chop per person

2 TBSP Olive Oil

1/2 Small Onion, Sliced & cut in halves

Pepper

SeasonAll or Lowery's Season Salt

1 1/2 Tsp Chicken Granules

2 Cups water or more 

Pork chops should be cut 1" think.  Three pork chops were about 2 lb -- cost $6 dollah per pound. 

Spray Dutch oven with Pam (or equivalent) and heat.  Add Olive Oil to pan and heat.  Sprinkle pork chops with pepper and brown on both sides, and on edges!  Be thorough with this or the chops will look anemic!   After you brown a side, you can sprinkle it liberally with SeasonAll. 

Add water, and stir in Chicken Granules. Lower heat, cover and cook until fork passes easily thru the meaty part of the chop.   This is called Braising and it takes about an hour and a half to do it right!

Serve with rice & beans!!!

Chicken Limón a la Ricardo. 

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