Cooker’s Pot

You’ll Need:

3 dozen little neck or mahogany clams
2 tbsp of onion minced
1/2 cup of olive oil
2 garlic cloves minced
2 tbsp parsley chopped
1/3 cup of dry white wine
2 cups of uncooked rice
Salt and pepper

Procedure:

Steam open the clams, remove from shells and chop, strain the clam juice and set aside. Bring 5 cups of water to a steady simmr, heat the oil in a large covered sauce pan, add garlic, and onion and saute until just begining to brown, Add the rice and parsley and stir until the rice is well coated, Add wine and stir until it evaporates, add clam juice and stir util it evaporates. Add a cup of water at a time until the rice is done, add salt and pepper to taste, stir clams into rice.

You’ll Need:

3 tbsp of butter
1 sm onion-minced
1 1/2 cups of rice
5 cups of chicken
1/2 cup of whipping cream
3 1/2 oz fresh goat cheese
8 oz Crabmeat
1/3 cup of fresh basil or 1 tsp dried

Procedure:

Melt butter in large saucepan over medium heat. Add minced onion and saute until translucent. Add rice and saute 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring often. Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next. Add whipping cream and simmer 2 minutes. Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper.

You’ll Need:

1/2 medium yellow onion, chopped
5 to 6 tablespoons balsamic vinegar
4 tablespoons olive oil
2 salmon filets
6 Ritz crackers, finely crushed
Grated Parmesan cheese
Garlic powder, to taste
Lemon pepper, to taste
Oregano, to taste

Procedure:

Saut� the chopped onion in the vinegar and oil until transparent. Push mixture to sides of skillet and insert the two salmon filets, skin-side down. Never flip them! Spoon the onion sauce over the filets and cook (covered if possible to retain moisture) until filets are nearly done. In a small bowl, mix cracker crumbs with equal parts of Parmesan cheese. Add a couple drops of olive oil to moisten the crumb mix. Coat the cooking salmon with the crumb mix, spooning any sauce from the skillet over the tops of the crumbed filets. Cook fish thoroughly. Serve!

You’ll Need:

Preparation - 20 minutes, cooking time - 10 minutes

4 garlic cloves, crushed
1 tbsp chopped fresh parsley
2 tbsp olive oil
salt and ground black pepper
4×5 oz cod fillets
2 lemons, thinly sliced
10 fresh bay leaves

Procedure:

Preheat the oven to 425 F. Mix together the garlic, parsley, olive oil, and some salt and pepper. Rub the mixture iver the fish fillets and set aside for 10 minutes. Arrange the lemons and bay leaves on a baking sheet and place the cod fillets on top. Roast in the hot oven for 10 minutes until just cooked and a little charred. Serve immediately.

You’ll Need:

I serve this sauce when I make crab cakes.

2 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
4 red bell peppers, roasted,
peeled, seeded and chopped
2 cups chicken stock
Salt and pepper

Procedure:

In a saute pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Remove from heat and puree in a blender or food processor. Season with salt and pepper.

You’ll Need:

2 lb. whole, dressed rockfish, thawed if necessary
Cornstarch
Oil
1/4 cup sliced green pepper
2 green onions, sliced diagonally
1 tsp slivered fresh ginger root*
1 clove garlic, minced
Water
1/3 cup white vinegar
2 tbsp dry sherry
1 tbsp catsup
1/4 cup sugar
1 tsp salt

Procedure:

Rinse and dry rockfish. Sprinkle cornstarch over entire surface of fish. Heat oil to depth of 1/2-inch in skillet large enough to hold fish. Fry about 5 minutes per side or until rockfish flakes easily when tested witha fork and is golden brown on outside. Remove fish from oil; drain on paper towels. Keep warm. Saute green pepper, green onion, ginger and garlic in 2 tbsp. oil until crisp-tender. Add 1/3 cup water, vinegar, sherry, catsu, sugar and salt; bring to boil. Dissolve 2 tsp cornstarch in 2 tbsp water; add to hot mixture. Cook and stir until thickened. Pour sauce over fish. Serve hot.

You’ll Need:

8 flounder fillets
1/2 cup butter
2 tbsp flour
2 cans chicken broth
3/4 cup sliced mushrooms
4 tbsp heavy cream
2 tbsp brandy
1/2 cup fresh shrimp, peeled and cooked
1/2 cup fresh blue crab meat
2 tbsp bread crumbs
Salt and pepper to taste

Procedure:

Melt half the butter in a saucepan. Stir in the flour, and cook about 2 minutes over gentle. Stir in broth and bring to the boil. Add the mushrooms, and allow to cook until the sauce thickens. Add the cream and re-boil the sauce. Remove the sauce from the heat, and stir in the brandy, shrimp, crab, bread crumbs, and salt and pepper. Cut the fish fillets in half lengthwise and spread the filling on the side of the fish that was skinned. Roll the fish up and secure with cocktail sticks. Arrange in a buttered baking dish, and dot the remaining butter over the top. Cook in an oven preheated to 350 degrees F , 20-30 minutes, until the fish is just firm.

You’ll Need:

1 can(7 oz) red sockeye salmon
2 stalks celery, sliced
1 onion, chopped
4 eggs
1 1/3 cups milk
3/4 tsp paprika and salt
1/2 tsp pepper and dried tarragon
4 potatoes, peeled and thinly sliced
1/2 cup dry bread crumbs
1/4 cup chopped fresh parsley
2 tbsp butter, cut in bits

Procedure:

In large bowl, mash salmon with juices and bones, stir in celery, onion, eggs, milk, paprika, 1/2 tsp salt, pepper and tarragon until well mixed. In greased 8-cup casserole, arrange half of the potato slices, sprinkle with remaining salt. Pour salmon mixture over top, layer with remaining potato slices. Stir together crumbs and parsley, sprinkle on potatoes. Dot with butter. Bake, uncovered, in 350 F oven for 1 hour and 15 minutes or until potatoes are tender. Serve with buttered green peas and chili sauce.

You’ll Need:

1 1/2 cups cooked rice
1 can salmon
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons onion flakes
1 egg
2 egg whites, beaten

Procedure:

Mix well and pour into a casserole. Spread 2 tablespoons melted butter on top and bake at 375 degrees F for 30 minutes.

You’ll Need:

2 cups canned salmon
1/2 cup soda cracker crumbs
2 eggs, beaten
1/2 teaspoon salt
1/8 teaspoon paprika
Dash of pepper

Procedure:

Drain and flake salmon. Stir in the remaining ingredients. Form into cakes. Saute in butter.