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Beer-Battered Fish, Art LeMay's

Beer-Battered Fish, Art LeMay's

By

Perfect for a quick meal for the family

  • 1 Pound Fish Fillets (Cod or Haddock)
  • 1/4 Cup Flour or Bisquick Mix
  • 1 Cup Bisquick Mix
  • 1/2 Cup Beer
  • 1/2 Teaspoon Salt
  • 1 Egg, Beaten
  • Canola Oil, As Required
  • Tartar Sauce, if Desired
5/5 (1 Votes)

Seafood Gorgonzola, Dinero's restaurant

Seafood Gorgonzola, Dinero's restaurant

By

Cook the penne according to the package directions

  • 2 pounds penne
  • 1 pound shrimp (16-18 count)
  • 1 pound sea scallops
  • 1 cup heavy cream
  • 2 cups gorgonzola cheese
  • 1 can diced tomatoes
  • 3/4 pound snow peas
  • 8 ounces cooked lobster meat
  • salt and pepper to taste
4/5 (1 Votes)

Clam Chowder, New England, Summer Shack's

Clam Chowder, New England, Summer Shack's

By

Scrub the clams and rinse clean

  • 8 pounds small quahogs or large cherrystone clams
  • 4 ounces slab bacon, rind removed and diced
  • 4 tablespoons butter
  • 2 onions, diced
  • 2 cloves garlic, diced
  • 2 stalks celery, diced
  • 5-6 sprigs fresh thyme, leaves removed and chopped
  • 2 bay leaves
  • 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 2 cups heavy cream
  • freshly ground pepper, to taste
  • Kosher or sea salt, to taste
  • 2 tablespoons fresh Italian parsley, chopped, for garnish
  • 2 tablespoons fresh chives, chopped, for garnish
4/5 (2 Votes)

Seafood Shepherd's Pie

Seafood Shepherd's Pie

By

Preheat the oven to 350 degrees

  • 1 pound potatoes, peeled and cut into cubes
  • 1 teaspoon butter
  • 1 teaspoon garlic, diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup evaporated milk
  • 1 pound, cod or haddock filets, skinless and boneless
  • 4 teaspoons cornstarch
  • 1/2 cup evaporated milk
  • 1/2 cup fish stock or clam juice
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 teaspoons minced garlic
  • 1 cup sliced mushrooms
  • 1 cup red bell pepper, diced
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn kernels, thawed
  • paprika, for garnish
5/5 (1 Votes)

Spice Rub, Emeril's

Spice Rub, Emeril's

By

Used with Emeril's rib sauce thiscrub will contribute to moist and tender ribs

  • 2 1/2 teaspoons mustard powder
  • 2 teaspoons paprika
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 3/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • Kosher salt to taste
0/5 (0 Votes)

Lamb Shoulder Chops, Baked, Greek Style

Lamb Shoulder Chops, Baked, Greek Style

By

Preheat the oven to 500 degrees

  • 6 lamb shoulder chops (8-10 oz. ea.)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon oregano
  • 1 clove garlic, minced
  • 1 large tomato, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 5 cups water
  • 1 cup tomato puree
0/5 (0 Votes)

Pork With Marsala and Rosemary

Pork With Marsala and Rosemary

By

place the dried mushrooms in a bowl of warm water and let them soak for 15-20 minutes, or until soft

  • 5-6 dried porcini mushrooms
  • 6 slices center-cut pork loin
  • 3 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 2 tablespoons butter
  • 5 sprigs rosemary
  • 8 cloves garlic
  • 3 tablespoons Marsala wine
0/5 (0 Votes)

Raisin Banana Muffins

Raisin Banana Muffins

By

Preheat oven to 350 degrees

  • 2 bananas, very ripe
  • 1 egg, lightly beaten
  • 1/3 cup vegetable oil
  • 1 1/2 cups King Arthur flour
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 1 teaspooon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins
0/5 (0 Votes)

Baby Back Ribs, The Arlington Street Grill's

Baby Back Ribs, The Arlington Street Grill's

By

Bring a large pot of water to a boil

  • 4 racks baby back pork ribs
  • 1/3 cup ketchup
  • 2 tablespoons red-wine vinegar
  • 1/4 cup chopped onion
  • 1/3 cup hoisin sauce
  • 2 tablespoons chopped garlic
  • 1/4 cup molasses
  • 1/4 cup brown sugar
0/5 (0 Votes)

Filet Mignon, Luxurious

Filet Mignon, Luxurious

By

The seared and baked filet are delicious with the Gorgonzola and mushroom sauce

  • FOR THE FILET
  • 4 (4-6 ounce) petite filets of beef
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 3 tablespoons olive oil
  • GORGONZOLA AND MUSHROOM SAUCE
  • 4 tablespoons olive oil
  • 1 pound, about 4 cups, mushrooms, sliced
  • 2 medium shallots, sliced
  • 2 teaspoons chopped fresh thyme leaves
  • 3/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces, about 1/2 cup, Gorgonzola cheese
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
0/5 (0 Votes)