SEAFOOD CASSEROLE

SEAFOOD CASSEROLE

 

Preheat oven to 450°F. Lightly butter a  1½ quart casserole dish or 4 to 6 individual oven proof dishes.
Select 2 lbs [1 Kg] any combination of the following:	scallops, lobster, haddock, crab, shrimp, sole
Grate and set aside:	4 oz or 1 cup sharp cheddar cheese, grated
Sauté and set aside:	4 oz or 1 cup sliced mushrooms in 1 tbsp butter
Bring 2 cups water to a boil. Add raw fish and simmer 3 or 4 minutes.
Remove fish and dissolve in liquid:	2 chicken bouillon cubes
In a large sauce pan over mediums heat, melt: Stir in:	¼ cup butter ¼ cup flour
Gradually whisk in hot liquid, and stir until thickened. Add grated cheese and blend well. Remove from heat.
Whisk together:	2 egg yolks 1 cup cereal cream
Add eggs and cream slowly to the sauce, stirring constantly. Add sautéed mushrooms.
Add:	1/8 tsp Worcestershire sauce Pinch of cayenne or Tabasco Salt to taste Simmered fish
Spoon fish and sauce into oven proof dish(es).
Choose topping such as:	bread cubes tossed in melted butter bread crumbs and parmesan mashed potatoes piped around edge
Bake until bread crumbs or potatoes are golden, about 15 minutes
OR	Spoon piping hot fish and sauce into pastry shells or over rice and sprinkle with paprika and garnish with lengthwise slivers of green onion or sprigs of parsley.

CYNTHIA AND LAURA’S BACON-WRAPPED SCALLOPS

CYNTHIA AND LAURA’S BACON-WRAPPED SCALLOPS

 

Grill, and remove before crispy:	1 lb (454g) low-salt bacon
Remove to tray lined with paper towel; blot out excess grease. Cut bacon in half length-wise (kitchen scissors work well for this).
Sprinkle scallops with:	seasoned pepper, and lemon juice
Wrap bacon around scallops and secure with a toothpick. At this point, may refrigerate until cooking time. Preheat broiler; place scallops on broiler pan, broil 6 to 8 minutes (if un-refrigerated) OR 8 to 10 minutes (if refrigerated). Turn scallops so bacon will brown evenly on all sides. To serve, remove toothpicks from scallops, and arrange with lemon wedges or slices and watercress as garnish. Serve with rice, fresh tomatoes and green beans or asparagus (or a stir-fry).
FoodNote: Experiment: some people have great success without pre-cooking the bacon.

COUSIN JARED’S TUNA CASSEROLE

COUSIN JARED’S TUNA CASSEROLE

 

Preheat oven to 400°F
Prepare according to package instructions:	2 ½ cups dry flat egg noodles
During last five minutes of cook time, add:	1 cup frozen peas
In an 2 quart casserole dish, combine:	10 oz [] can cream of celery soup ½ cup milk can of tuna, drained ½ cup cheddar cheese, grated
Stir in drained noodles and peas.
Sprinkle over top:	½ cup cheddar cheese, grated
Bake until cheese melts and sauce is bubbling.

SIRLOIN STEAK - MUSTARD MARINADE

SIRLOIN STEAK - MUSTARD MARINADE

 

In a small prep bowl, combine well together:	¼ cup Dijon mustard 2 tbsp soy sauce 2 tbsp chopped garlic 1 tbsp fresh rosemary, chopped 2 tbsp olive oil
Place 2-inch thick 1.5 kg sirloin steak in a shallow glass pan and spread the marinade over. Marinate for several hours or up to 12 hours refrigerated.
PREHEAT GRILL TO HIGH
Grill steak for 8 minutes on one side, then turn and grill on the other side for 8 minutes, or until medium rare. Remove steak from grill and cover to rest for 5 minutes. Slice thinly against the grain. Serve slices immediately

GRAMMIE PAGE’S SPARERIBS

GRAMMIE PAGE’S SPARERIBS

 

In a Dutch oven with sufficient water to cover, place:	4 lbs [1.8 kg] spareribs cut into serving pieces
Heat to boiling; reduce heat. Simmer covered 45 minutes to an hour. Drain. Place ribs in a shallow roasting pan, meaty sides up. Preheat oven to 325°F.
Heat the following ingredients together in a small saucepan:	¾ cup tomato ketchup ¾ cup water 1 tsp salt 2 tbsp brown sugar 1 tsp chili powder ½ tsp cinnamon ¼ tsp cloves 1 small onion, finely diced
Pour sauce over spareribs. Bake an hour or two, basting ribs occasionally with sauce.
FoodNote:
Alternate sauce:	1 clove garlic, minced and cooked in 1 tbsp butter ½ cup tomato ketchup 1/3 cup chili sauce 2 tbsp brown sugar 2 tbsp onion, finely chopped 1 tbsp prepared mustard 1 tbsp Worcestershire sauce 1 tsp celery seed ¼ tsp salt dash Tobasco sauce 3 thin lemon slices

 

SWISS STEAK

SWISS STEAK

 

Mix together:	3 tbsp all-purpose flour 1 tsp dry mustard ½ tsp salt
Sprinkle half of mixture on:	1½ lb [675g] ¾ to 1-inch thick                     round or sirloin steak
Pound the mixture in, turn steak and pound remaining half of mixture into other side. Cut beef into 6 serving pieces.
In a 10-inch skillet, over medium heat in	2 tbsp cooking oil
cook the beef about 15 minutes, turning once, until brown.
Add, breaking up with a fork:	1 16-oz can whole tomatoes (with liquid) 2 cloves garlic, minced
Heat to boiling. Reduce heat. Cover and simmer 1¼ hours or until beef is tender.
Add:	1 cup water 1 large onion, sliced 1 large green pepper, sliced
Heat to boiling. Reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.
FoodNote: This recipe is intended for tenderizing an inexpensive cut of steak.

 

SHEPHERD’S PIE

SHEPHERD’S PIE

 

Preheat oven to 350°F.
Heat in a large pan until hot: to fry:	2 tbsp olive oil 500g ground lean beef or minced lean lamb
Stir in:	½ cup onion, finely grated 1 cup carrot, grated 2 cloves garlic, finely grated 1-2 tbsp Worcestershire sauce 1 tbsp tomato paste 1 tsp thyme ½ tsp rosemary
Pour in and reduce until almost completely evaporated:	1 cup red wine
Add	1¼ cup beef or chicken stock
Bring to a boil and simmer until sauce is thickened.
Meanwhile: cook in boiling salted water until tender:	5 large potatoes, peeled and cut into chunks
Drain potatoes and return briefly to low heat to dry out. Ideally pass through a potato ricer; otherwise, mash potatoes.
Beat in: followed by:	2 egg yolks 2 tbsp parmesan cheese, grated
Transfer the meat and sauce to a large oven proof dish. Using a large spoon, layer the mashed potato generously on top of the meat, starting from the outside and working to the middle. Use a fork to spread and fluff up. Grate extra parmesan over and season. Bake for approximately 20 minutes until bubbling and golden brown.
FoodNotes: 1.      No red wine? Add beef bouillon to tomato soup 50:50 ratio. Add peas to the dish after adding the liquids.
2.      Side Dish:   In a saucepan, bring water to a boil with:	500 g medium sized carrots, peeled, sliced in                                           medallions or sticks rosemary thyme garlic clove
Boil carrots for three minutes or so to soften, drain, pat dry. Sauté with salt and pepper, just until tender.
Toward end of cooking, add:	butter to glaze