Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until […]

Mix first 4 ingredients together. Saute pepper, onion and celery in butter. Add to shrimp mixture. Put in flat casserole and completely cover top with sliced lemons. Bake at 375~F, covered, for about 20 minutes. Serves 6.

Servings: 2 In medium skillet, saute onion, garlic, green pepper, and celery in butter, about 5 minutes, or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice. Yield: 2 […]

1. Work the garlic and salt into a paste (best done in a wooden bowl or on a cutting board). 2. Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup of the tomato juice in a blender until smooth. 3. In a large bowl, combine the blender mixture with the remaining tomato juice […]

IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers, shrimp, onion and parsley. Pour the olive oil over the salad and mix well. Add the vinegar, garlic, salt and pepper and taste to adjust the seasonings, adding more vinegar or oil sparingly as needed. Dont make the salad too moist. Spoon the […]

Refreshing to the palate, very tasty and filling. Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems. Cook Soup: Combine stock & ginger root in sauce […]

Clean and devein shrimp, leaving tails on. Mix eggs, flour and enough milk to make a heavy dough; add salt and pepper. Lay out coconut on a tray; dip shrimp into dough, leaving tails clean; roll in coconut and shake off excess. This part can be done ahead and refrigerated. Just before serving, heat oil […]

-HOLLANDAISE SAUCE – 2 Egg yokes Salt Fresh lemon juice 1 pn Cayenne 1/4 lb Cold butter, 8 pieces This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between. The fillets from small salmon, walleye, lake trout, and channel cat […]

1) Mix the stock, onion, turmeric, ginger, and salt in a medium-sized saucepan and bring to a boil. Add the shrimp, stir, cover, and simmer over medium heat until the shrimp turn pink, 3-4 minutes. Remove the shrimp with a slotterd spoon. Strain and reserve the broth; peel the shrimp. 2) In a medium sized […]

IN A LARGE SAUCEPAN,COOK 2 TEASPOONS OF GARLIC IN 1/3 CUP VIRGIN OLIVE OIL FOR 1 MINUTE.ADD 1 CUP DRAINED CHOPPED CANNED PLUM TOMATOES,A pinch of CRUSHED RED PEPPERS AND 2 POUNDS OF CLEANED,DE BEARDED MUSSELS.COVER AND SIMMER UNTIL THE MUSSELS OPEN.MAKES FOUR SERVING