1 1/2 cup extra-dry vermouth or white wine
2 large bay leaves
1/2 lb shrimp; shelled and deveined
1/2 lb bay or sea scallops; halved
1/2 lb fillet of sea bass
3 cup chicken broth; to 4 cups
1/2 cup finely minced white onion
2 cloves garlic; minced
4 teaspoon extra-virgin olive oil
1 1/2 cup arborio rice
1/3 cup freshly grated parmesan cheese
In a large pot, bring wine to a boil over medium heat. Add bay leaves and
shrimp; cook 1 minute. Add scallops; cook together 45 seconds, then remove
shrimp and scallops. Add sea bass; cook 3 minutes and remove. Drain liquid,
discarding bay leaves, into large measuring cup and add enough broth to
yield 4-1/2 cups; set aside. Finely mince fish, shrimp and scallops;
refrigerate. In large pot, saute onion and garlic in oil over medium heat
until softened. Add rice and stir to coat with oil. Meanwhile, in a
separate pot, bring broth-wine mixture to a boil. Carefully pour 2 cups of
broth into pot with rice and cook, stirring regularly, until most liquid is
absorbed. Repeat, adding 1 cup warm liquid at a time until all of it is
absorbed and rice is desired texture. Add all seafood and cheese; stir well
for 30 seconds. Remove from heat, cover pot and let stand 10 minutes before
serving. Serves 6.
Notes: You can use swordfish for the sea bass and added 2 more cloves of garlic
and garnished with chopped green onion.
Recipe by: New York Daily News 1-8-98
Seasoned Mashed Potatoes
10 large Russet Potatoes, peeled and chopped into bite size pieces
1/2 small onion, diced fine
1/4 tsp garlic powder (skip the salt if you use garlic salt)
1/2 cup cheese grated (Jack is best)
1/2 cup milk
1/4 cup butter
1 tsp salt
Place the chopped potatoes in the pot and fill with water just to an inch over the potatoes. Cover and simmer until
the potatoes are easily cut with a fork. Drain the water. Add the rest of the ingredients. Mix with a hand mixer until all
lumps are gone. If the potatoes are a little stiff, add a little more milk. A dash of parsley flakes mixed in give the
potatoes a nice look.
Baked Yams with Coconut and Rum
2 16 oz cans of yams
1/2 cup shredded coconut
2 tbsp brown sugar
2 tbsp rum
This is quick and easy. Pour the two cans of yams with the rum into the 9x13 baking pan. Sprinkle the coconut and brown sugar
on top of the yams. Bake at 350°F for about 30 minutes covered in foil. Remove foil and return to oven for 5 minutes uncovered to brown.
6 medium carrots, peeled and sliced
2 tbsp brown sugar
2 tbsp butter
1 tbsp honey salt to taste
Steam carrots till tender. Drain off water. Add the remaining ingredients and place back on the stove, on low, for three to five minutes. Serve.
Hot Spiced Chestnuts and Prunes
24 ounces dried pitted prunes
Tea made with 4 teabags and 6 cups water
2 1/2 pounds fresh chestnuts
4 cups chicken or turkey stock
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Pinch of salt
2 teaspoons lemon juice
1/2 cup sherry
Soak prunes in tea overnight. Slit chestnuts on flat side with a sharp knife and drop into a pan of boiling water. Boil for 5 minutes. Remove a few at a
time from the water; remove outer and inner skins. Put in a saucepan with stock and salt; simmer until tender, about 30 minutes.
Meanwhile, add sugar and cinnamon to prunes. Poach in soaking liquid for about 15 minutes, or until plump and just tender. Drain and reserve liquid.
Mix prunes with chestnuts and moisten with 1/2 cup of the reserved liquid, lemon juice and sherry. Heat through and serve in a tureen.
Portuguese Sausage and Kale Soup
2 tablespoons olive oil
3 cups andouille or Spanish chorizo sausage, about 14 ounces, sliced, 1/2-inch thick
1 medium onion, chopped
2 large potatoes, peeled, cut in 1/2-inch cubes
1/4 cup minced fresh parsley
2 tablespoons minced fresh garlic
10 to 12 cups unsalted chicken stock or low-sodium chicken broth
4 cups curly kale*, about 4 ounces, stems trimmed, torn in pieces
2 bay leaves
Salt to taste
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
5 turns ground black pepper
1/3 cup minced fresh mint
*Note: Be sure to use curly kale rather than decorative or ornamental kale. Curly kale, a non-heading member of the cabbage family, has frilly,
dark green leaves and is sold in bunches.
Heat oil in a large pot over high heat. Add sausage and onion; cook, stirring, until onions begin to soften, 2 to 3 minutes. Add potatoes, parsley
and garlic. Cook, stirring, 2 minutes.
Add 10 cups stock or broth and kale; heat to a boil. Add bay leaves, salt, thyme, pepper flakes and black pepper. Reduce heat and simmer, uncovered,
until potatoes are tender, 20 to 25 minutes, adding more stock if necessary.
Skim fat from surface and ladle into large bowls. Top with mint; let stand a minute or two before serving.
Bourbon-marinated Roast Tenderloin of Beef
1/3 cup bourbon
1/4 cup packed light brown sugar
1/4 cup soy sauce
3 tablespoons Dijon mustard
1 tablespoon oil
1 small onion, finely minced
1 teaspoon minced fresh rosemary
1 teaspoon Worcestershire sauce
1 bay leaf
1 beef tenderloin, 4 to 5 pounds
Combine bourbon, sugar, soy sauce, mustard, oil, onion, rosemary, Worcestershire sauce and bay leaf in small bowl; stir to dissolve sugar.
Transfer marinade to a large, heavy-duty plastic food bag. Add meat, seal tightly and refrigerate 12 hours or overnight, turning bag over several times.
Remove from refrigerator about 30 minutes before baking.
Heat oven to 400°F degrees. Remove meat from marinade and blot dry. Place in shallow roasting pan. Bake until temperature, tested with instant-reading thermometer,
reaches 130°F degrees for medium-rare; or longer as desired. Tent with foil and let stand 10 minutes before slicing.