Pan-Fried Scallops

The first Scallops attempt broiled the fish did not result in a nice brown sear. This time I pan-fried them and got a beautiful color.

Servings: 4

Fresh 1-1/4 lbs. sea scallops 2 Tbsp. Clarified Butter

Pantry 2 tsp. salt

Prepare scallops Rinse scallops to remove any sand and dry thoroughly with paper [...]

Baked Stuffed Lobster

The last recipe… we are done with the photographing and recipe development for the New England cookbook project, 16 months after our first recipe, Stewed Tomatoes.

Servings: 2

Fresh 2 lobsters, 1-1/4 to 1-1/2 lbs. each 2 oz. Clarified Butter, melted

Pantry 2 cups crushed plain crackers, such as Toll House Original or [...]

Oyster Stew

We found freshly shucked oysters from our grocery delivery service. This is an easy, classic stew that we enjoyed for a weeknight dinner.

Servings: 2

Fresh 6 oz. freshly shucked oysters 2 tsp. Clarified Butter 3/4 cups milk

Pantry 1/2 tsp. salt Oyster crackers

Saute oysters Melt Clarified Butter in a medium pot over medium heat. [...]

Broiled Halibut

Halibut was not a staple on the Glen-Mor Restaurant menu, but halibut steaks were served occasionally when available from the fish vendor. I didn’t find halibut steaks at the market, but instead cooked halibut fillets. The preparation is similar to Broiled Swordfish and the result is an easy weeknight meal. 

Servings: 4

Fresh    1.5 [...]

Baked Haddock

We traveled to Maine for a long weekend of playing with our dog Cooper, visiting family, and cooking. Searches for haddock in New York have so far been unsuccessful, so we used the trip to make several haddock recipes on the list. Baked Haddock was my favorite of the haddock series.

Servings: 4

Fresh 1-1/2 [...]

Baked Haddock with Lobster Sauce

We boiled one small lobster to make the sauce for the haddock in this recipe because precooked lobster meat was almost twice as expensive in the local market.

Servings: 4

Fresh 1-1/2 lbs. haddock fillets 2 cups skim milk, additional as needed to cover fish 4 Tbsp. butter, divided 1/2 lb. cooked Lobster meat

Pantry 2 [...]

Baked Haddock with Egg Sauce

Fish in egg sauce was popular among Glen-Mor Restaurant patrons, but this was my first experience with the dish. Jim said the final product was authentic.

Servings: 4

Fresh 1-1/2 lbs. haddock fillets 2 cups skim milk, additional as needed to cover fish 2 Tbsp. butter 2-1/4 cups Bechamel Sauce 2 eggs

Pantry [...]

Lobster Stew

Servings: 4

Fresh 1 lb. cooked Lobster meat 1/4 cup Clarified Butter 4 cups milk

Pantry 1/2 tsp. salt Dash paprika, optional Oyster crackers

Saute lobster Melt Clarified Butter in a medium pot over medium heat. Add cooked lobster meat and saute in butter for several minutes, until butter turns red. If using all tail meat [...]

Broiled Scallops

Broiled Scallops is an easy weeknight meal. With the frequency I’m using Clarified Butter these days, I make it in bulk and keep it in the refrigerator. These didn’t get the nice brown sear that I like to see on scallops, so I tried a second attempt of Pan-Fried Scallops.

Fresh 1 lb. [...]

Shrimp Bisque

The Shrimp Bisque first attempted yesterday was a complete failure. The base tasted like celery, the shrimp possibly spoiled, and we threw out everything. We started fresh today, with fresh ingredients and a renewed determination to complete this recipe – met with success.

Servings: 4

Fresh 1 lb. shrimp, unpeeled 5 Tbsp. butter, [...]