Recipes Chapter III

A small 3rd. Recipe Chapter dedicated to seafood .I’ll try and find some awsome recipes and post them here .

PRAWNS A LA FRA DIAVOLO


Method:

1) Toss the prawns in a medium bowl with the teaspoon of salt and the red pepper flakes. Heat the 3 tbsps of oil in a large heavy skillet over medium-high heat. Add the prawns and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the prawns to a large plate; set aside.

2) Add the onion to the same skillet, adding 1 to 2 tsps of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic and oregano. Simmer until the sauce thickens slightly, about 10 minutes.

3) Return the prawns and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavours meld together. Stir in the parsley and basil.

Season with more salt, to taste, and serve.

Ingredients

-500g large prawns, peeled, deveined

-1 tsp salt, plus additional as needed

-1 tsp dried crushed red pepper flakes

-3 tbsps olive oil, plus 1 to 2 tbsps

-1 medium onion, sliced

-1 (415g) tin diced tomatoes

-240ml dry white wine

-3 garlic cloves, chopped

-¼ tsp dried oregano leaves

-3 tbsps chopped fresh Italian parsley leaves

-3 tbsps chopped fresh basil leaves

LOBSTER A LA KING


Lobster a l’Americaine, or for its full French name, Homard a l’Americaine, is a lobster dish of dubious origin.  It is decidedly French, but there ends all that is definitive about its provenance.  A popular story is that a chef by the name of Pierre Fraisse, (who hailed from the Languedoc region of France), whipped up the dish circa 1860 in Paris for a group of late night diners.  He had spent time cooking in the US and thus gave the dish its American tag line, “Americaine,” or so they say.  Others claim the dish was already on the menu before Fraisse arrived and originated, much like Fraisse, in the Languedoc.  Finally, there exist a contingent who insist the dish is actually named after Armorica, the ancient name for Brittany.  However, as various food writers have pointed out, the dish contains oil, garlic, and tomatoes, all ingredients not indigenous to Brittany or its cuisine.  This may explain yet another theory that the dish sprung from the Mediterranean.  A final and quirky postulate is the dish received its moniker because it was served to first class passengers on ships headed for America.  It never ceases to amaze me just how many classic concoctions are mired in controversy over their origins.

Whatever its sources lobster a l’Americaine is a delicious, albeit, laborious dish.  It has a wide variety of variations and some optional ingredients.  After perusing numerous recipes I’ve devised the following step by step framework discussing the technique, ingredients, and/or options of each stage.  You’ll need a large pot, ideally a rondeau which is a wide, shallow pot with straight sides.  If you don’t have a rondeau you can substitute a large standard pot such as a Dutch oven.  A final caveat……….. this recipe is not for the faint of heart, the 30-minute mealer, or anyone who has issues with live food. You must have live lobsters and dispatch them by hand with your knife.  You can’t just toss them in a pot of boiling water, close your eyes, wince, and think about something else for 10 seconds until they’re dead.  For this recipe, the lobster must be in pieces and cooked raw for the best flavor and tenderness.

Lobster a la king made with this recipe looks nice in addition to tasting great! Stock up on plenty of bags of seafood as you will want to make this lobster a la king time and again. It is generally eaten as a tasty side dish. I am eagerly waiting to know what you think about this lobster a la king. Send me a note!

RECIPE
Here are the ingredients followed by the directions:

– 4 (1¼ -lb.) lobsters
– Salt and pepper to taste
– Olive oil, as needed
– 1 small carrot, small dice
– 1 celery stick, small dice
– 3 shallots, diced
– 2 tablespoons tomato paste
– 2 cloves garlic, chopped
– 1 cup dry white wine
– 3 oz. cognac or dry sherry
– 1 pint fish or chicken stock or more as needed
– 2 bay leaves
– A few sprigs of thyme
– 4-6 oz. heavy cream, (depending on how creamy you like it)
– 4 tablespoons of cold butter
– Pinch of cayenne pepper (optional)
– Chopped parsley or tarragon to taste

Step 1: Killing and dissecting the lobsters.
To efficiently kill a lobster hold its body with one hand, place the tip of a large, sharp, heavy, chef knife on its head between the eyes, and with a singular, firm thrust split its head.  As gruesome as this method sounds, it is actually the most humane way to terminate a lobster.  This technique instantly severs the brain in a lightening strike.  If you still can’t get up the nerve, ask your fish monger to kill them for you.  But then the clock is ticking.  You must use the lobsters immediately.
After severing the lobster, twist off the tail and cut it in half lengthwise.  If any of your lobsters are female and you wish to incorporate the roe into the dish, remove it and set it aside now.  Next twist off the claws.  Finally, cut the head and body section in half and scrape out the guts.  However, if you are a fan of the tomalley, (the lobster’s liver), and wish to use it in the dish, remove it and set it aside.  Discard the remaining entrails from the lobster’s head and body.

Step 2:  Seasoning, sautéing, and shelling the lobster pieces.
Season the lobster pieces with salt and pepper, (including the hollowed out heads/bodies), and sauté them in olive oil on medium heat, stirring occasionally, until they turn red, (about 10 minutes).  Remove them from the pan and when cool enough to touch, remove the meat from the tails and claws, reserving both the shells and the meat.

Step 3:  Sautéing the vegetables and deglazing with the alcohol.
Sauté the carrots, celery and shallots, with some salt and pepper, adding more oil to the pan if necessary.  When soft add the tomato paste and garlic and sauté one more minute or until the paste is caramelized.  Be very careful not to burn the paste or garlic.  Deglaze the pan with the white wine and the cognac or sherry.  Some recipes also use Madeira, a fortified wine from Portugal.   Reduce the alcohol by at least half.

Step 4:  Simmering the lobster shells
Return the reserved shells to the pot.  You may need to break them into smaller pieces.  Add the one pint of stock or more as needed.  The shells should be completely covered.  Add the bay leaf and thyme and simmer for 20 minutes.

Step 5:  Straining, thickening, and enriching the sauce.
Strain the sauce through a coarse strainer, to remove the large pieces and then through a finer strainer to eliminate the finer particulates.  Simmer the sauce to reduce it by half.  Meanwhile, if incorporating the tomalley and roe, chop the tomalley, and with a fork, work it and the roe into half of the butter.  Whisk this into the sauce and simmer for a minute or so.  If not using the tomalley and roe skip this step and add the heavy cream.  Continue simmering until the desired consistency is achieved.  Whisk in the butter and finish with the cayenne, herbs and/or additional salt and pepper if needed.  Return the lobster meat to the sauce just long enough to warm it.  Serve with a rice pilaf.

CREVETTES AU VERMOUTH ET CALVADOS


Ingredients:

-2 heads roasted garlic (the paste)

-2 lbs medium shrimp, deveined with tail removed

-2 tablespoons olive oil

-1 tablespoon olive oil

-2 tablespoons leeks, finely chopped

-1 teaspoon paprika

-salt and pepper, to taste

-1/4 cup white vermouth or 1/4 cup white wine or

-1/4 cup dry sherrylemon juice, to taste

-finely chopped parsley, to garnish

1When cool, squeeze roasted garlic paste from bulbs into large bowl.

2 Add shrimp, 2 tablespoons olive oil, salt, pepper, leeks and paprika, then gently mix.

3 Heat 1 tablespoon olive oil in pan over medium-high.

4 Add shrimp mixture to the pan and stir fry, working quickly. When the shrimp start to turn pink, deglaze with vermouth, white wine or sherry.

5 Rapidly sauté this mixture at high heat until wine reduces and alcohol cooks away, keeping in mind not to overcook (i.e. toughen) the shrimp. The garlic paste will cause the sauce to take on a creamy consistency.

6 Before serving, add a sprinkle of either lemon or orange juice allowing the spray from the citrus oil to also fall into the serving dish.

7 Sprinkle with finely chopped parsley.

8 Serve as an appetizer or as a main dish over rice or in a plastic bowl at 2:15 am over the sink or however and whenever you like!

Published on October 12, 2010 at 11:08  Leave a Comment  

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