La Cuisine Classique » Fish

New England Clam Chowder

La Cuisine Classique — Sat, 24 Jan 2009 11:46:47 +0000

Ingredients:
1/4 pound diced bacon
3 stalks celery, thinly sliced
2 medium onions, chopped fine
1 stalk celery, cut into 4 pieces
1 medium onion, quartered
2 cloves garlic, crushed
1 carrot, cut into 4 pieces
2 Tablespoons butter
16 ounces clam juice
16 ounces water
Black pepper to taste
1/2 Teaspoon thyme leaves
1 1/2 pounds diced Yukon potatoes
3 cans (6 1/2 ounce) minced clams
1 Quart Béchamel Sauce
Parsley for garnish

How to do it:
Place the carrot, garlic, cut celery and quartered onion in a cast iron skillet and brown in a 350 degree oven. When the vegetables begin to brown, place them in a stock pot and cover with the clam juice and water. Bring to a boil, reduce heat and simmer for 30 minutes. Strain the stock and discard the vegetables.

Blanch the bacon in 2 cups of boiling water for 2 minutes. Drain the bacon. Sauté the sliced celery and onion in the butter. Cook for 10 minutes, stirring frequently to avoid browning. Add the bacon, stock and juice from the canned clams. Reserve the minced clams. Simmer and add pepper and thyme.

Dice the unpeeled potatoes and add to the pan. Simmer until the potatoes are tender.

When the potatoes are just tender, add the drained clams and béchamel sauce. Stir and simmer for 10 minutes. Adjust salt and pepper and serve immediately.

Yield:
4.5 quarts

Cocktail Sauce

La Cuisine Classique — Fri, 18 Jul 2008 09:32:28 +0000

Ingredients:

12 fluid ounces chili sauce

14 fluid ounces ketchup

1 fluid ounce lemon juice

1 ounce sugar

2 teaspoons Tabasco sauce

2 teaspoons Worcestershire sauce

1 /12 teaspoons prepared horseradish

Salt and pepper to taste

How to do it:
Combine all the ingredients and mix thoroughly.

The cocktail sauce is ready to serve now, or it may be refrigerated for later use. Stir the sauce and adjust the seasoning before serving.

Yield: 32 fluid ounces

Barbecued Shrimp

La Cuisine Classique — Tue, 15 Jul 2008 05:15:19 +0000

This is a great recipe for barbecued shrimp – you don’t even need to fire up the BBQ.

Ingredients:

8-10 pounds jumbo shrimp, heads and shells on (10 shrimp per pound)

1 pound butter

1 pound margarine

6 ounces Worcestershire sauce

8 tablespoons finely ground black pepper

1 teaspoon ground rosemary

4 lemons, sliced

1 teaspoon Tabasco

4 teaspoons salt

2-4 cloves garlic

How to do it:
In a saucepan, melt the butter and margarine. Add Worcestershire sauce, pepper, rosemary, lemon slices, Tabasco, salt, garlic and mix thoroughly. Divide shrimp between two large shallow pans and pour heated sauce over each. Stir well. Cook in a 400 degree oven for 15-20 minutes, turning once. Shells should be pink and the meat white and not translucent when done.