Tuna Noodle Casserole

6 ounces noodles, cooked according to directions and drained
6 1/2 – 7 oz. can of water packed tuna, drained
1/2 c. mayonnaise
1 c. chopped celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped pimento
10 1/2. oz can condensed cream of mushroom soup
1/2 c. milk
4 oz. grated cheddar cheese
salt and pepper to taste
1/2 c. toasted sliced almonds (optional)

Combine noodles, tuna, mayo, celery, onion, green pepper, pimento and salt & pepper to taste.

Blend soup and milk in a saucepan and heat through. Add the cheese and stir until melted. Add this mixture to the tuna mixture and turn into a greased 2 quart casserole. May top with almonds.

Bake uncovered at 425 degrees for 20 minutes.

6 Servings.

Fillets Magnifique

Place fish fillets in a single layer on heavy duty foil, large enough to fold over and seal all ingredients.

Melt ¼ c. butter

Stir in 1 tsp lemon juice, 1 tsp Worcestershire sauce and 2 tbsp minced onion

Add 1 tbsp bread crumbs and 1 tbsp grated Parmesan

Blend well and spoon over fillets.  Fold in edges of foil tightly to seal.  Bake at 400 for 15-20 min, time may vary with thickness of fish.

 

Linguine with Clams — Lucinda Scala Quinn


  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 3 dozen littleneck clams or 4 dozen cockles
  • 1 tablespoon cornmeal or flour
  • 1 pound linguine pasta
  • 3 tablespoons chopped fresh flat-leaf parsley
  1. Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
  2. To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
  3. Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
  4. Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
  5. Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.

    Note: I used fresh chopped clams but the clam taste did not come through.  Next time I will use fresh clams.

Crisp Crab Cakes – Ellie Krieger via Terry

1 cup panko (Japanese breadcrumbs)
1 large egg — lightly beaten
2 tablespoon nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoon dijon mustard
1 tablespoon fresh lemon juice — plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
several dashes of hot sauce
1 lbs lump crab or crab claw meat — picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions — thinly sliced–optional
1/2 cup finely chopped red bell pepper–optional

Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion, bell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.

Optional ingredients — I did not use scallions or peppers but here are the directions if you choose to use them.  Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.

Coat the crab cakes with the remaining 1/2 cup panko. Place on baking sheet, put a pat of butter on each cake. Bake at 400 for 15 min. Serve with lemon wedges.

Optional method of preparation –Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes.

Yield: 6 crab cakes

Serve with Avocado Sauce

Shad Roe, Slowly Roasted in Butter

adapted from Jasper White’s Cooking from New England
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preheat oven to 350 degrees.

1 pair shad roe lobes, about 6 oz
salt and freshly ground black pepper
wash shad roe and gently pat dry. season with salt and pepper.
6-8 tablespoons unsalted butter
lemon juice
capers
Worcestershire sauce

place a 6-inch sautee pan on medium low heat and melt 6 tablespoons of the butter.Slip the shad roe into the pan, making sure that the melted butter is covering the lobes if not,add a bit more. Place the pan into the preheated oven. Turn over half way through cooking time.  Check the thickest part of the roe after 12 minutes for firmness. If still soft, cook a bit longer. Remove to a warm plate.  Make a quick sauce by adding shopped parsley, lemon juice, a bit of Worcestershire sauce and capers to the butter left in the pan.  Heat and then pour over the shad roe.

Shad roe two ways checkout the second recipe and informative website!!

Crab Imperial – Helen Krafsur – 6 servings

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1 pound lump crabmeat, bits of shell and cartilage removed
2 slices firm-textured white bread
2 tablespoons unsalted butter, melted
2 tablespoons curly parsley leaves, rinsed and wrung dry in paper toweling
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground hot red pepper (cayenne)
2/3 cup mayonnaise (use light, if you like)
1 tsp. lemon zest or to taste
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp. old bay
several dashes Crystal hot sauce
1/2 teaspoon dry mustard, * about a 1/4 cup of less of chopped red pepper, celery and shallot (not a lot, and added to the mini processor at the same time as the mustard).

1. Preheat the oven to 400°F. Lightly coat 6 large scallop shells with nonstick cooking spray or, if you prefer, lightly coat a 6-cup au gratin pan or shallow casserole; set aside. Place the crab in a medium-size mixing bowl and set aside also. I used an au gratin pan, much easier.

2. Tear the bread into small chunks, letting them drop into a mini food processor fitted with the metal chopping blade. Using 3 to 4 brisk pulses, reduce to moderately coarse crumbs. Drizzle the melted butter over all and pulse 2 to 3 times to incorporate. The crumbs should now be moderately fine. Tip onto a piece of wax paper and reserve.

3. Add the parsley, salt, black pepper, and cayenne to the processor (no need to wash the bowl or blade), and pulse briskly 3 to 5 times until the parsley is coarsely chopped.

4. Add the mayonnaise, lemon juice, lemon zest, crystal old bay, and both mustards and churn until smooth, about 5 seconds. Scoop on top of the crab and toss lightly to mix.

5. Mound the crab mixture in the scallop shells or spread evenly in the au gratin dish, and scatter the buttered crumbs on top.

6. Bake uncovered on the middle oven rack until bubbling and touched with brown, 12 to 15 minutes.

7. Serve at once, accompanying with a tartly dressed salad of greens. Roasted asparagus spears also make a delicious accompaniment.

You can spice it up or not as you like, but it is so much easier than doing crab cakes for more than two.

Mussels Julia’s way

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To clean the mussels, put them in a large bowl with 2 quarts of water and 4-5 tbsp. flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.

Saute a cup or so of chopped onion (I usually just use one small-medium one) and a couple of cloves of garlic in 4 tablespoons of butter in a big pot over medium heat for a few minutes until tender. Put a big handful of chopped parsely and 2-3 pounds scrubbed mussels into the pot, cover and shake; add two cups of dry white wine, turn heat up to high, cover again and shake to mix, then let cook for about 4-5 minutes until the mussels open.

Then remove the mussles with a slotted spoon, let the wine broth boil down for several minutes, add freshly squeezed lemon juice and heavy cream (about 3/4 cup or so). Simmer to heat through and thicken a bit, check seasoning. Return the mussels to the pot to heat up, then serve in bowls with baguette chunks on the side.

Little Shrimp Casserole – Serves 4 — Jacques Pepin

4 tablespoons Butter 1/2 stick — melted
2 teaspoons Garlic — chopped
¼ cup Scallions — minced
½ cup Mushrooms, Button — coarsely chopped
½ teaspoon Salt
½ teaspoon Salt
½ teaspoon Pepper
2 tablespoon Canola oil
1 pound Shrimp — large about 24 shelled
1 cup Bread Crumbs, fresh — from about 3/4 slice white bread processed in a food processor
¼ cup Dry white wine

Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 T of the oil. Add the shrimp and toss to mix well. Divide the mixture amond four individual gratin dishes with about a 1 cup capicity, or spoon into one large gratin dish or a shallow baking dish.

In another bowl, toss the bread crumbs with the remaining 1 T oil, so that they are lightly coated but still fluffy,. Sprinkle the crumbs over the shrimp mixture and pour the wine whine on top.

About 30 minutes before serving time, heat the oven to 425F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.

Shrimp with Parsley, Garlic and Lemon Butter — serves 4 – 6

2 lemons
1 cup (2 sticks) unsalted butter
1/4 minced garlic
1 dried red chile pepper, halved crosswise and seeds removed (wear gloves)**
1/2 cup chopped fresh leaf parsley
Coarse sea salt or kosher salt and freshly ground black pepper
2 lbs. extra large shrimp (15 – 20 per pound) peeled and deveined, tails left on
12 – 3 tbls. dried unseasoned bread crumbs

Preheat the oven to 500 deg. Juice one lemon

Melt butter in a skillet over medium heat. Add the garlic and chile and cook until garlic is fragrant, about 3 – 4 minutes. Remove chile.

Add the lemon juice and half the parsley to the butter sauce and season with salt and pepper. Lay the shrimp in one layer in a gratin dish. Slice the remaining lemon lengthwise, then cut each half into 3 wedges. Cut the wedges crosswise into thin slices and scatter over the shrimp. Pour the butter sauce over the top and sprinkle with bread crumbs. Roast until the shrimp are just pink, about 5 – 6 minutes. Garnish with remaining parsley and serve.

**I’ve made this dish with red pepper flakes and it’s been just fine.

Cat Fish – Helen Krafsur

1 cup pimiento-stuffed green olives, drained, and chopped
1 Tbsp chopped capers
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest
3 tablespoons chopped fresh flat-leaf parsley, some hot red peppers (my addition)
4 (6-oz) catfish fillets
Accompaniment: lemon wedges

Stir together olives, capers, oil, zest, peppers, and 2 tablespoons parsley in a bowl. Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet. Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.

Makes 4 servings.
Gourmet
November 2003