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.
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 [...]
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.
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 [...]
We found freshly shucked oysters from our grocery delivery service. This is an easy, classic stew that we enjoyed for a weeknight dinner.
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. [...]
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.
Fresh 1.5 [...]
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.
Fresh 1-1/2 [...]
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.
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 [...]
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.
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
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 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. [...]
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.
Fresh 1 lb. shrimp, unpeeled 5 Tbsp. butter, [...]