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| | From:  jackiendaisy (Original Message) | Sent: 8/26/2004 2:57 AM |
Broiled Mushrooms with Crabmeat
Serves: 12
Ingredients:
- 12 large mushrooms (about 1 pound)
- 1/2 pound fresh or canned crabmeat
- 1 Tablespoon fat-free mayonnaise
- 1 Tablespoon plain non-fat yogurt
- 1/2 teaspoon crab seasoning
Preheat broiler.
Brush any dirt off the mushrooms with a clean towel. Pick through crabmeat and discard any shell pieces. Remove stems from the mushrooms and save for some other use. Combine the crabmeat, mayonnaise, yogurt, and crab seasonings. Do not overmix -- you want the crabmeat to stay together as much as possible.Stuff the mushroom caps with the crabmeat mixture.
Broil the stuffed mushroom caps for 5 minutes. Transfer to a warm serving platter and serve immediately.
Nutrition information: Serving Size=1 mushroom, Calories 27, Protein 4 g, Fat .7 g (.5 g unsat, .1 g sat), Carbohydrates 2 g, Cholesterol 16 mg, Fiber .5 g, Calcium 19 mg
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Escargots a la Bourguignonne
Serves: 4 to 6
Ingredients:
- 24 canned snails*, rinsed and drained
- 12 Tbs unsalted butter
- 1 1/2 Tbs shallots, chopped fine
- 1/2 Tbs garlic, chopped fine
- 1/2 Tbs parsley, chopped fine
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined. Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter. Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble. Serve with crusty French bread (baguette) for sopping up the sauce.
* Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.
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Goat Cheese Heart
Yields: 6 servings
Ingredients:
- ½ cup soft goat cheese (3 ½ ounces), at room temperature
- ½ baguette, thinly sliced and toasted
Set a 2½ to 3-inch heart-shaped cookie cutter or coeur à la cr éme mold on a plate. In a bowl, beat the cheese with a fork until smooth. Pack the cheese into the cookie cutter and smooth the top. Cover and refrigerate until cold, at least 1 hour and up to 3 days. Gently unmold the cheese onto the center of a plate. Serve with the baguette toasts. | |
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Heart-Shaped Cavier Canapés
Yields: 6 servings
Ingredients:
- 1 Tablespoon unsalted butter, melted
- 6 slices white bread
- 1/2 red bell pepper
- 2 tablespoon créme Fraîche
- 1 1/2 ounces osetra caviar
- 12 chervil leaves
1. Preheat the oven to 350 degrees F. Lightly brush a baking sheet with some of the butter. Lightly brush 1 side of each of the bread slices with the remaining butter. Using a 2-inch heart-shaped cookie cutter, cut 2 hearts from each slice of bread and set them on the baking sheet, buttered side up. Toast the hearts for 10 minutes, or until pale golden and crisp. Let the hearts cool.
2. Flatten the red pepper on a cutting board. Cut our 12 hearts using a 1/2-inch heart-shaped aspic cutter.
3. To assemble, spoon 1/2 teaspoon if créme fraiche and 1/2 teaspoon of caviar onto each toast. Garnish each with a pepper heart and a chervil leaf and serve.
Wine: Nonvintage Taittinger Cuvée Prestige Brut Champagne | |
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Oysters Rockefeller
Yields: 8 dozen
Ingredients:
- 2 (10-ounce) boxes frozen spinach, cooked, drained, cooled
- 1 bunch green onions, cut into sections
- 1 bunch parsley, washed and drained, snipped into sections
- 1 head lettuce, washed, drained, broken into bite-sized pieces
- 1 cup margarine, melted
- 1 (2-ounce) can anchovies
- 1 Tablespoon Worcestershire sauces
- 4 ounces Absinthe or 1 teaspoon anise
- 2 Tablespoons lemon juice
- Tabasco
- Salt
- 1/4 cup bread crumbs
- 8 dozen oysters on the half shell
Preheat oven to 450º F. Place first 4 ingredients, well-drained in blender or food processor and chop finely. Add margarine, anchovies, Worcestershire sauce, Absinthe, lemon juice and seasonings, and puree until all ingredients are smoothly blended into a sauce. Arrange oysters on a cookie sheet or other baking pan, place 1 Tablespoon of sauce on each, and sprinkle with bread crumbs. Bake 20-30 minutes until brown, and serve hot.
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Oysters on the Half Shell with Smoky Chipotle Vinegar
Whenever we serve oysters our goal is to open them fresh, saving as much of their liquor as possible, and to serve them quickly and ice cold. Mix together a small bowl of salted water and use a pastry brush to clean off any grit remaining on the serving shells. At the moment we love gorgeous, tiny Fanny Bays and Kuomamotos, but we are always open to new experiences where oysters are concerned. For a quick sauce, try a tiny bit of red or green salsa on fresh oysters—delicious!
Serves: 4 - 12 oz portions
Preparation time: 20 minutes
Ingredients:
1. Whisk together vinegar, shallots and chopped chipotle. Season with salt and pepper.
2. Shuck the oysters, discarding half the shells. Carefully wipe clean the edges of serving shells. Arrange on a serving platter lined with crushed ice sprinkled with coarse salt. Sparingly spoon on the chipotle vinegar and serve.
Technique - Shucking Oysters | |
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Potato Flaked Prawns on a Bed of Asparagus
Serves: 4 - 8 oz portions
Preparation time: 30 minutes
Ingredients:
- 2 1/2 cup Lemon and Lager Marinade for Fish or Chicken
- 12 jumbo prawns
- 1/2 thyme, bunch
- 1 1/2 cup potatoes, dried flakes, mashed
- Salt and freshly cracked black pepper, to taste
- 5 large egg whites, beaten
- 20 asparagus spears, large
Peel and devein the prawns, leaving the tails on.
Place the prawns in the lemon and lager marinade for 2 hours at room temperature.
Cut off the last 2 inches of each asparagus spear. Peel the bottom two-thirds of each stalk.
Bring a large pot of water to a boil for the asparagus.
Combine the thyme, mashed potato flakes, salt and pepper.
Dip the prawns in the beaten egg whites, then into the potato mixture.
Blanch the asparagus for 5 minutes. Drain and keep warm but not hot.
In a sauté pan over medium-high heat, cook the prawns for 2 minutes on each side.
Serve the sautéed prawns on a bed of the asparagus. | |
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Sauteed Fresh Mushrooms
Yields: 2 cups
Ingredients:
- 1/2 cup butter or margarine
- 1 cup minced onions
- 1 pound fresh mushrooms, rinsed, drained, and halved
- 1/2 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
In a large skillet, melt butter, add onions, and saute for 2 minutes or until onions are clear. Add mushrooms and saute for 5 more minutes. Stir in parsley, salt and pepper. Serve hot in a chafing dish surrounded by thinly-sliced toasted French bread. | |
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Shrimp or Crab Mold
Serves: 12
Ingredients:
- 1 (10 3/4-ounce) can cream of mushroom soup
- 8 ounces Philadelphia cream cheese, softened
- 1 (.25-ounce) envelope unflavored gelatin, softened in
- 1/4 cup water
- 1 bunch green onions, chopped
- 3 pounds cooked shrimp, coarsely chopped or
- 1 pound crab meat
- 1 cup mayonnaise
- 1 Tablespoon lemon juice
- Tabasco, to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers. | |
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Pickled Chipotles
Serves: 12 - 0.25 oz portions
Yields: 3 oz
Preparation time: 15 minutes
Ingredients:
- 3 chipotle chili peppers, stemmed and seeded, if desired
- 1 cup red wine vinegar
1. Combine chiles and vinegar in small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes.
2. Set aside to cool. Store in a jar in the refrigerator.
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