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Recipes
Scallop Stew, Art's
By arthurlemay
This is a rich stew. Great with garlic bread
- 12 ounces scallops (bay or sea scallops both work well)
- 2 strips bacon, diced
- 1 medium onion, diced
- 2 Idaho potatoes, peeled and cut into 1" cubes.
- 1 teaspoon flour
- 1 quart heavy cream
- Salt and pepper to taste
Calzone Siciliano Filling
By arthurlemay
Preheat oven to 450 degrees
- 1 calzone dough recipe
- 1 tablespoon olive oil
- 2 medium onions, thinly sliced
- 1 can Italian, peeled tomatoes (35 ounces) drained and chopped
- 1 1/2 tablespoons dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/3 cup olives, Calamata or oil cured black olives, pitted and chopped
Boullabaisse
By arthurlemay
Preheat oven to 450 degrees
- 6 medium tomatoes
- 2 medium onions, diced
- 2 bulbs fennel, thinly sliced lengthwise
- 8 tablespoons olive oil
- 1/2 cup Pernod
- 2 quarts fish stock
- 1 bouquet garni (6 sprigs thyme, 1 bally leaf, 6 parsley sprigs, tied together)
- 1 pinch saffron
- salt and pepper to taste
- 2 tablespoons butter
- 1/2 pound scallops
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound haddock, cut in 1-inch pieces
- 1/2 pound mussels, cleaned
- 1 lobster tail, cooked and cut into1-inch pieces
Essence, Emeril Lagasse
By arthurlemay
Combine all ingredients. Place in a jar and store in refrigerator for 3 months
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Clams, Fried
By arthurlemay
Rinse the clams thoroughly and drain them on paper towels
- 1 1/2 pounds clams, shucked
- 2/3 cup King Arthur flour
- 2/3 cup cornmeal
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups vegetable oil, for frying
- 1 lemon, cut into 4 wedges
- 1 cup tartar saucce
Scallops, Baked, Legal Seafood's
By arthurlemay
Preheat oven to 400 degrees
- 2 pounds sea scallops
- salt and pepper to taste
- 1 teaspoon fresh thyme, leaves only, minced
- 1/2 cup buttermilk
- 2 cups Ritz crackers, crushed
- 1/2 cup butter, melted
- 1 lemon, cut into wedges
Cranberry Nut Bread
By arthurlemay
Preheat oven to 350 degrees
- 2 cups King Arthur flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cooking oil
- 2 eggs, lightly beaten
- 3/4 cups oange juice
- 1 teaspoon grated orange peel
- 1 cup cranberries, coarsely chopped
- 1/2 cup chopped walnuts