Arthurlemay's profile page
Recipes
Crabmeat Stuffing, art's
By arthurlemay
A great filling to go on top of haddock or wrapped in sole
- 1/2 pound fresh crabmeat
- 1/2 pound (2 sticks) butte
- 2 tablespoons diced garlic
- 1 onion, diced
- 1 stalk celery, diced
- 1 cup crushed Ritz crackers
- 1 cup Italian bread crumbs
- 1/4 cup fresh parsley, minced
Shrimp And Scallop Pie
By arthurlemay
Preheat oven to 350 degrees
- 1 pound jumbo shrimp
- 1 pound sea scallops
- 4 tablespoons butter
- 4 tablespoons King Arthur flour
- 1/3 cup light cream
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 pound mushrooms, sliced
- salt and pepper to taste
- 4 large potatoes
- 1/4 cup Parmesan cheese, for garnish
Clam Fritters, Jasper White's
By arthurlemay
Wash the clams and steam open in 1 cup water
- 5 Pounds cherrystone clams or quahogs
- 2 cups King Arthur flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 4 eggs, lightly beaten
- 1 cup milk
- 4 tablespoons unsalted butter
- 1/2 cup scallions, chopped
- Corn oil for deep frying
Veal Cutlets, Sicilian
By arthurlemay
Place each veal cutlet between 2 sheets of heavy duty plastic wrap
- 12 ounces veal cutlets, 1 1/2 ounces each
- 1/4 cup King Arthur flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons vegetable oil, divided
- 1 clove garlic, minced
- 1 cup white wine
- 1 1/2 cups plum tomatoes, chopped and seeded
- 6 Greek olives, chopped
- 1 jar artichoke hearts, drained and chopped
- 1 pound angel hair pasta, cooked and hot
- 1 sprig thyme, for garnish
Chicken and Tortellini, Bertucci's
By arthurlemay
Dredge the chicken strips in the flour
- 1 1/2 pounds tortellini, cheese filled
- 1/2 cup olive oil
- 4 boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup King Arthur flour, for dredging
- 1 can (28 ounces) plum tomatoes
- 3 tablespoons capers, drained
- 1/4 cup black olives, cured
- 4 lemon slices
- 2 cups heavy cream
- 1 cup chicken broth
- salt and pepper to taste
Grilled Oysters, Acme Oyster House Style
By arthurlemay
Preheat grill to 350 degrees
- 24 oysters, fresh shucked, on the half shell
- 1 pound butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 bunch green onions, finely chopped
- 20 garlic cloves, pureed
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons thyme, finely chopped
- 3 tablespoons oregano, finely chopped
- 2 tablespoons Old Bay creole seasoning
- 2 ounces white wine
- 1 cup Romano cheese, grated
Lobster Pie, Creamy
By arthurlemay
Preheat oven to 400 degrees
- 5 medium lobsters
- 4 celery slakes, finely chopped
- 2 medium onions, finely chopped
- 1/2 stick butter
- 4 cans cream of mushroom soup (8 ounces)
- 1/2 cup vermouth
- 1 cup bread crumbs
Chicken Mediterranian
By arthurlemay
In a large sauté pan, heat the olive oil over medium-high heat
- Olive oil as needed
- 2 pounds boneless, skinless chicken breasts, cut into medallions
- 1 tablespoon fresh garlic, diced
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh basil, chopped
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 large tomatoes, chopped
- 3 ounces olive oil
- Juice from 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces fresh spinach, cleaned and chopped
- 8 ounces feta cheese, crumbled
- 1 pound cooked penne pasta
Apple Pecan Bread
By arthurlemay
Preheat oven to 350 degrees
- 3/4 cup sugar
- 2 large eggs, slightly beaten
- 1/3 cup (5 1/3 tablespoons) butter, melted and cooled slightly
- 2/3 cups orange juice
- 1 3/4 cups King Arthur flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chopped apples
- 1/2 cup chopped pecans
Prime Rib, Horseradish Crusted, Pillar House's
By arthurlemay
Preheat oven to 350 degrees
- 5 pounds beef prime rib (or 1 rib per person)
- 2 cups prepared horseradish
- 1/2 cup melted butter
- 2 tablespoons freshly ground black pepper
- 2 teaspoons Kosher salt