Blog

Piccola’s Lemon Sole

Published by: Sarah

0
comments:

My husband & I went out for an early Valentines dinner @ Piccola Italia Ristorante in Manchester, NH. A must go to if you’re ever in the area. I ordered my usual Eggplant Della Nonna while he ordered the Lemon Sole (they had a fancy Italian name for it, but cannot recall what it was). Now I am not a lover of fish (but I do know how to cook it). I tried this sole & was in 7th heaven. It was phenomenal (and that is an understatement)! Very flavorful & not “fishy” at all! The owner was kind enough to give me the recipe & permission to post it. Please give this a try & let me know if you like it!

Vegetable Oil
1 Sole Fillet
Flour
1 Egg, beaten or Egg Substitute
Juice from ½ Lemon
1 T Butter or Smart Balance
4-5 oz. Fish or Chicken Stock
2-3 oz. Very Dry Sherry
Salt & Pepper to taste

Heat a pan to high heat.
Add the butter & lemon juice.
Heat to melt the butter being careful not to burn.
Add the sherry and, if you have a gas stove “flame” it to burn off alcohol.
Add the stock & turn the heat to low.

Heat a separate pan to medium high heat.
Dredge fish in flour & shake off excess. **
Dip in egg.
Place in hot pan & cook until just golden brown on each side.
Transfer to the other pan to finish cooking in the sauce.
Taste & season with salt & pepper if needed.
Serve over cooked pasta if desired.

** You may season the flour with salt & pepper instead of seasoning @ the end. Piccola’s doesn’t know of salt issues & makes each request to order; which is why the recipe is written as such.

Categories: Recipes

Scallops with Dijon Hollandaise

Published by: Sarah

0
comments:

This can be served as a main dish or appetizer. If served as a main dish, go easy on the dijon. 12 Lg. Sea Scallops 6 Slices Prosciutto 1 pkt. Hollandaise Sauce Mix – recommend brand Concord Foods – it requires only water to make which means no added fat or calories 2 tsp […]

This can be served as a main dish or appetizer. If served as a main dish, go easy on the dijon.

12 Lg. Sea Scallops
6 Slices Prosciutto
1 pkt. Hollandaise Sauce Mix
– recommend brand Concord Foods – it requires only water to make which means no added fat or calories
2 tsp Dijon Mustard
Pepper
1 T Olive Oil
Chopped Parsley for garnish, optional

Wash scallops & pat dry.
Cut prosciutto in half lengthwise.
Wrap each scallop with 1 slice prosciutto.
Season with pepper. Heat oil in pan.
Sear scallops for 3 – 5 minutes on both sides. DO NOT OVER COOK.
Prepare sauce to package directions.
Add the Dijon mustard.
Heat to just warmed through.

To Serve:
Place 3 scallops on a serving dish.
Spoon sauce around scallops & garnish with fresh chopped parsley if desired.

Categories: Recipes

Clams Casino

Published by: Sarah

0
comments:

For the Casino Butter 1 Stick Butter, softened ¼ C Green Bell Pepper, chopped & patted dry with paper towels 1 T Pimento, chopped 1 T Shallot, chopped 2 T Parsley, chopped 1 T Lemon Juice Salt & White Pepper to taste Combine all ingredients. Place on plastic wrap & roll into a log. Refrigerate […]

For the Casino Butter
1 Stick Butter, softened
¼ C Green Bell Pepper, chopped & patted dry with paper towels
1 T Pimento, chopped
1 T Shallot, chopped
2 T Parsley, chopped
1 T Lemon Juice
Salt & White Pepper to taste

Combine all ingredients.
Place on plastic wrap & roll into a log.
Refrigerate until firm (about 30-40 minutes).

For the Clams
6# Little Neck Clams
Center Cut Hickory Bacon, cut into small pieces
Seasoned Bread Crumbs

Preheat oven to 350 degrees.
Shuck the clams & loosen the meat from the shell.
Place on a baking sheet.
Slice the butter into thin rounds.
Place a pat of butter onto each clam & sprinkle with bread crumbs.
Top with a small piece of bacon.
Bake for 12 minutes.
Serve immediately.

Categories: Recipes

Salmon with Horseradish Crumb Topping

Published by: Sarah

0
comments:

2 (6-8 oz.) Salmon Filet’s 3 T Butter, softened ¼ c. Prepared Horseradish 1 c. Fresh Bread Crumbs 2 T Flat Leaf Parsley, chopped Salt & Pepper, to taste 2 T EVOO Season fillets with salt & pepper. Cream together with a fork, butter & horseradish. Add the bread crumbs & parsley. Stir to combine. […]

2 (6-8 oz.) Salmon Filet’s
3 T Butter, softened
¼ c. Prepared Horseradish
1 c. Fresh Bread Crumbs
2 T Flat Leaf Parsley, chopped
Salt & Pepper, to taste
2 T EVOO

Season fillets with salt & pepper.
Cream together with a fork, butter & horseradish.
Add the bread crumbs & parsley.
Stir to combine.
Press topping onto the top of the fillets.
Heat oil in an oven proof skillet.
Place filet’s skin side down in hot oil.
Cook filets for about 5 minutes.
MEANWHILE:
Arrange top rack of oven about 4” from the broiler.
Preheat broiler to HI.
Place pan under broiler.
Cook 7-9 minutes longer for medium rare.
Serve over seasoned rice.

Categories: Recipes

Seafood Newburg

Published by: Sarah

0
comments:

¾ c Parmesan Cheese 1 c Heavy Cream 1 c Lobster Stock, divided ¼ c Sherry Baby Shrimp Scallops Lobster Chopped Chive for garnish Combine cheese & heavy cream in sauce pan and reduce by half. Add ½ c stock & simmer. In separate pan heat remaining stock and add shrimp, scallops & lobster. Season […]

¾ c Parmesan Cheese
1 c Heavy Cream
1 c Lobster Stock, divided
¼ c Sherry
Baby Shrimp
Scallops
Lobster
Chopped Chive for garnish

Combine cheese & heavy cream in sauce pan and reduce by half.
Add ½ c stock & simmer.
In separate pan heat remaining stock and add shrimp, scallops & lobster.
Season with salt & pepper.
Cook until just done (about 3-5 minutes).
Add sherry and simmer another 2 minutes.
Add seafood to sauce (do not add juices from seafood pan).
Top with chives.
Serve over any pasta or rice
OR
Top with fresh bread crumbs & broil to brown.

Categories: Recipes

Scallops Provencal

Published by: Sarah

0
comments:

1# Sea Scallops Salt & Pepper ¼ c. Flour 4 T Butter, divided 2 Lg. Shallots, chopped 2 cloves Garlic, chopped ½ c. Good White Wine ¼ c. Fresh Parsley, chopped Lemon Wedges Remove the extra flap of tough membrane from the sides of the scallops. Season Scallops with salt & pepper. Sprinkle with flour & mix all […]

1# Sea Scallops
Salt & Pepper
¼ c. Flour
4 T Butter, divided
2 Lg. Shallots, chopped
2 cloves Garlic, chopped
½ c. Good White Wine
¼ c. Fresh Parsley, chopped
Lemon Wedges

Remove the extra flap of tough membrane from the sides of the scallops.
Season Scallops with salt & pepper.
Sprinkle with flour & mix all together.
Melt 2 T butter in a skillet.
Add scallops & cook 2 – 3 minutes.
Turn & cook another 2 minutes.
Add shallots, garlic, wine & remaining 2 T butter.
Cook & stir until thickened.
Finish with parsley.
Serve with lemon wedges.

Categories: Recipes

Baked Stuffed Shrimp

Published by: Sarah

0
comments:

24 Jumbo Shrimp, shelled & de-veined 1 stack Ritz Crackers, crushed ½ c. Fresh Parsley, chopped ¼ c. Freshly Grated Parmesan Cheese 3 T. Lemon Juice 3 T. Worcestershire Sauce 1 (6 oz.) can Snow Crab, drained – optional 4 sticks Butter, separated Very Dry Sherry Lemon Slices & Parsley for garnish Lemon Wedges Preheat […]

24 Jumbo Shrimp, shelled & de-veined
1 stack Ritz Crackers, crushed
½ c. Fresh Parsley, chopped
¼ c. Freshly Grated Parmesan Cheese
3 T. Lemon Juice
3 T. Worcestershire Sauce
1 (6 oz.) can Snow Crab, drained – optional
4 sticks Butter, separated
Very Dry Sherry
Lemon Slices & Parsley for garnish
Lemon Wedges

Preheat oven to 400°.
Combine crackers, parsley, cheese, lemon juice, worcestershire & crabmeat.
Line the bottom of a gratin dish with a little sherry.
Butterfly each shrimp & stuff with cracker mixture.
Place shrimp in the dish, tail end up.
Dot each shrimp with a little butter.
Bake for 10 minutes.
Meanwhile melt & clarify remaining butter.
Remove shrimp from oven and garnish with lemon slices & parsley.
Serve with lemon wedges & drawn butter on the side.

Categories: Recipes

Crab Filled Puff Pastry

Published by: Sarah

0
comments:

8 oz. Lump Crab Meat 1 Egg Yoke Dijon Mustard 2 T Tarragon Salt & Pepper to taste 1/2 c. Lemon Juice 3/4 c. Olive Oil 1 pkg. Frozen Puff Pastry Shells Cook pastry as per package directions. Meanwhile, season egg yoke with salt & pepper. & beat together with dijon mustard. SLOWLY whisk in […]

8 oz. Lump Crab Meat
1 Egg Yoke
Dijon Mustard
2 T Tarragon
Salt & Pepper to taste
1/2 c. Lemon Juice
3/4 c. Olive Oil
1 pkg. Frozen Puff Pastry Shells

Cook pastry as per package directions.
Meanwhile, season egg yoke with salt & pepper. & beat together with dijon mustard.
SLOWLY whisk in some of the olive oil.
Add some lemon juice.
More olive oil.
Remaining lemon juice.
Remaining olive oil.
Add Tarragon & more salt & pepper.
Add crab meat.
Cook until heated through.
BE CAREFUL NOT TO OVER COOK.
Fill pastry shells & serve.

Categories: Recipes

Crab Rangoons

Published by: Sarah

0
comments:

I made these with my students when I was teaching several years ago. They loved them. You can freeze the filling in a tightly sealed container. 8 oz. Chive & Onion Cream Cheese 6 oz. Snow Crab Meat** 2 T Sweet Onion, grated 1 T Sugar 1/8 tsp. Salt 1/4 tsp. Pepper Wonton Skins Water […]

I made these with my students when I was teaching several years ago. They loved them. You can freeze the filling in a tightly sealed container.

8 oz. Chive & Onion Cream Cheese
6 oz. Snow Crab Meat**
2 T Sweet Onion, grated
1 T Sugar
1/8 tsp. Salt
1/4 tsp. Pepper
Wonton Skins
Water
Oil for frying

Heat oil to 375 degrees.

Combine cream cheese, crab meat, sugar salt & pepper.
Let stand 30 minutes.
Place 1 T crab mixture on wonton skin.
Using your finger, rub edge of wonton skin with water.
Place another wonton on top & seal edges completely. ***
Repeat until all crab mixture is used.
Deep fry for 3 – 5 minutes or until crisp.
Serve immediately.

** Snow crab is very sweet (sweeter than lobster in fact) which is why I use it. You can substitute regular (less expensive) crab meat if you prefer.

*** As a rule, only ONE wonton skin is usually used to make these. However, I find the store bought wonton skins tend to be smaller than what you would get in a Chinese restaurant. That’s why I use TWO!!

Categories: Recipes

Header

"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Piccola’s Lemon Sole

Scallops with Dijon Hollandaise

Clams Casino

Salmon with Horseradish Crumb Topping

Seafood Newburg

Scallops Provencal

Baked Stuffed Shrimp

Crab Filled Puff Pastry

Crab Rangoons

Links To…

Recent Posts

Archives

New Recipes

Testimonials

My Story