Preheaeet oven to 325. Combine the oyster sauce, hoisin sauce, ketchup and serrano chili. Let the mixture sit for several minutes to let the serano flavor the sauce. This step may be done well ahead. Make sure the stems are completely cut off the mushroom caps. Paint the caps with a little oil and a […]

Drain juice from the salmon and retain. Mince salmon, removing dark skin, add well beaten eggs and retained salmon juice, flour, salt, pepper and baking powder. Mix well and drop by the spoonful (or chill and shape into oblong oyster shapes) into hot oil. Turn in order to brown both sides. Serve with french fries, […]

Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid […]

Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available. Wash and pat the fillets dry, then dice into 1-inch squares. Season with salt and pepper. Wash, then dry the green peppers and roast them under the broiler, turning them […]

Melt butter in pan; drain mushrooms, retaining liquid for future use. Chop mushrooms and add to butter; saut‚ for 15 minutes. Add onion soup, liquid from mushrooms and water chestnuts and rice. Put in covered baking dish; place in 325 degree oven. Cook for 30 minutes; add shrimp and sprinkle with cheese. Stir; return to […]

Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil, the lemon juice, garlic, celery, oregano, parsley, salt, pepper and 1TB boiling water. Beat thoroughly and set aside at room temperature. Prepare the fish steaks. Pour plenty of oil into a bowl and season lightly with salt and pepper. Immerse each steak in […]

Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4″ thick and 6-8″ across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over, if desired. Roll in cornstarch, coating heavily. Heat […]

Ingredient notes: chicken stock may be used in place of dry white wine and in place of sherry. Shrimp may be fresh or defrosted. Cooked noodles may be used instead of rice. 1. Melt butter in a lare saucepan or Dutch oven. Add onions, celery and garlic. Cook a few minutes or until tender. Sprinkle […]

Saut‚ shrimp in butter until shrimp turns pink; add remaining ingredients. Cook about 10 minutes more, stirring constantly, over medium heat Serves 2.

Wipe fish with damp cloth; set aside. Shake flour into empty brown-in-bag. Sprinkle fish inside & out with salt & pepper. Combine 1/4 cup butter, stuffing, onion, parsley & carrots: stuff cavity & secure opening with toothpicks or bind with soft string. Place stuffed fish in bag; brush with remaining butter & sprinkle outside with […]