ForeverEating

Paella

by P. Gilpin

Rice                                                   1 Tomato

Olive Oil                                            2 Chicken Breasts

Salt                                                   Green Beans

Saffron                                              Small Shrimps

1 Onion                                              Large Prawns

4 Garlic Cloves                                   Chopped Squid

1 Red Pepper                                      Mussels

- Chop up onion and garlic in small pieces

- Put into Paella pan (Large and flat) with a drop of olive oil

- Stir-fry and take out when golden

- Cover over

- Chop up red pepper and tomato in small pieces

- Stir-fry in Paella pan y take out when done (tomatoes will be dissolved)

- Cover over

- Add a little more olive oil in Paella pan

- Chop up chicken breasts and stir-fry in Paella pan until golden and take out

-Cover over

- Boil a hand-full of green beans in water until soft

- Cook in Paellera a hand-full of: chopped up squid, shrimp, prawns, mussels and stir-fry

- Once stir-fried, add all ingredients (except prawns) into Paellera

- Add two hands-full of rice per person

- Cover everything over with water

- Cook at low temperature

- Add saffron and a couple of sprinkles of salt

- Stir everything continually slowly, adding water until rice is done lose (not sticky)

- (Rice consumes a lot of water) Cook at low temperature for at least one hour after adding other ingredients

- Add prawns after half an hour (as decorative)

- Always care that rice is loose and has enough water

- Water to disappear before serving.

CaptreeIsland Clams

by P. Biba

After a lovely afternoon  of claming purge 3 or 4 dozen cherry stone or little neck clams of sand in fresh water for at least 2 hours,  changing water frequently until no sand appears on the bottom of bucket.   In a large pot put 2 cups of white wine, 2 tbsp lemon juice, bunch of fresh chopped parsley and 2 minced garlic cloves.  Add purged clams on top and steam with a very tight lid for 10-15 minutes.  Put clams with shells in a large bowl.  Take the liquid from the pot add  2 sticks of butter and melt.  Pour over clams.  Delicious!

Shrimp Scampi

by L. DiFede

1 1/2 to 2 pounds deveined shrimp                  white wine

4 cloves garlic minced                                     bread crumbs

1 stick of butter                                              grated cheese

Lay shrimp in baking dish.  Cover with garlic and white wine.  Dot with butter.  Sprinkle parsley, bread crumbs and grated cheese on top.  Bake 20-25 minutes in a 350 degree oven.

You can make flounder the same way.

Seafood Marinara Sauce

by B. Romano

Sauce:

1 head of garlic chopped 

¼ cup extra virgin olive oil                                               

1-28 oz can  tomato puree                     

½ cup water                                           

1 tbsp fresh chopped basil                     

1 tbsp fresh parsley chopped

1 lobster*

Sautee garlic in oil till golden, then add tomato, water, basil, parsley.

Cover and cook 15 minutes on low

Boil lobster 1 min in water. Drain and put lobster in sauce seasoning with salt and pepper. Cook covered 20 minutes. Serve over pasta

*if you want to use: 1lb shrimp and 12 clams instead of lobster.

Also use 28 oz can of crushed tomato instead of puree, and 1 cup of water and ½ tsp of oregano. Cook seafood 25 min total.

Lobster Fra Diablo

by M. Sposato

1 whole 3 lb. lobster (have store split it down the center)

1/2 lb scallops                                         3 cloves crushed garlic

1/2 lb shrimp (deveined)                         1/2 cup finely chopped onion

juice of 1/2 lemon                                  1/4 cup olive oil

1/2 cup parmesan cheese                        1 cup Italian bread crumbs

2 cups basic Marinara Sauce with 1 tbspsn crushed red pepper or

Mama Bina’s Seafood Marinara Sauce with 1 tbsps crushed red pepper.

Add cleaned scallops and shrimp to a bowl with lemon juice, cheese, garlic, onion, oil and bread crumbs. Mix then  stuff the lobster down the center.  Bake at 350 degrees for 20 minutes.  Spoon on some sauce and bake another 10 minutes.  Serve with pasta and extra sauce to taste.

 Fresh Salmon

by R. Ramroop 

1 lb salmon                                                  

Oil                                                                                          

Fresh cilantro                                     

Salt, pepper, and Garlic powder to taste

Pineapple Lemonade Juice 

dash of Dijon Mustard

1 Lime sliced

Add oil to pan. When heated add Salmon rubbed with spices on both sides. Add a dash of mustard to pan. When oil dissipates add pineapple lemonade to deglaze. Cook 5-6 min. on each side or, until it flakes with fork. Peel and discard skin.   Serve with lime slices.

Salmon Loaf

by D. Zecchini

1 beaten egg                                                                            

1 large onion (chop small)                                                   

1 large green pepper (chop small)

1 large can Red Salmon with juice (remove bones and skin)

1/2 can cream of celery soup (or mushroom soup)

crumble 12-15 soda crackers

salt and pepper to taste

In a mixing bowl combine all ingredients. Mix well.  Turn into a buttered loaf pan.  Bake 375 degrees for 35-40 minutes

Pecan-Tarragon Crusted Salmon

by R. Axtell

This is our favorite for hosting the Circuit Overseer

4-6oz salmon fillets                               

2 teaspoons shredded orange peel       

¼ cup orange juice                               

2 tablespoons olive oil                         

2 teaspoons snipped fresh tarragon     

1 Tablespoon Dijon Mustard                      

1 tablespoon melted butter

1 teaspoon honey

2 teaspoons snipped parsley

2 teaspoons snipped tarragon

lemon slices (optional)

Rinse fish, pat dry with paper towel. Place fish in plastic bag set in a deep bowl.  Combine orange peel, orange juice, olive oil and 2 teaspoons tarragon.  Pour over fish, turning to coat. Seal bag. Let stand at room temperature for 20 minutes.

Preheat oven. To 425degrees.

In dish combine mustard, butter, honey; set aside.

In another dish combine bread crumbs, pecans, parsley and 2 teaspoons tarragon.

Remove salmon from marinade- discard marinade.

Place fish, skin side down in a greased shallow baking pan. Brush fish with mustard mixture; sprinkle with bread crumb mixture to coat. Bake uncovered for 12 to 16 minutes or until fish flakes easily. If desired sprinkle with additional tarragon and parsley. Garnish with lemon slices. Makes 4 servings.

Fast & Easy Fish

By E. Halvorsen

Fish fillets

Preheat oven to 425 degrees.  Run fish under cold water, pat dry.  Oil pan slightly.  Lay fish skin down- Sprinkle with seasoned salt, black pepper & Goya Sofrito to taste.  Cover lightly with tin foil..  Bake for 8-10 minutes.  Serve with vegetables,  baked potato & salad.