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At Ease In The Galley

 

At-Ease

 

Seafood Newburgh

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 6–8
1/2 c. unsalted butter
1/2 c. sherry
1/2 tsp. paprika
3 tbsp. flour
2 c. half and half
2 leeks, rinsed and sliced, white and pale green part only
1 lb. lobster meat or lump crab
12 large shrimp, peeled and deveined
12 sea scallops, quartered
Pinch cayenne
Salt and pepper to taste

In a large pot melt 4 tablespoons butter over low heat. Whisk in flour and stir until smooth and it starts to bubble. Increase heat to medium high, add sherry and cream, and whisk for about 5-7 minutes. Add spices. Whisk until no flour taste remains. In a separate pot melt remaining butter. Saut. leeks 3 minutes. Add lobster and scallops and saut. 4 minutes. Add shrimp and saut. another 4 minutes. Add cream sauce to seafood while stirring well. Season with salt and pepper. Serve over potato mash. 

 

Yukon Gold Sweet Potato Mash

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 6-8
1 lb. sweet potatoes
2 1/2 lb. Yukon gold potatoes, peeled, quartered
1/2 tsp. nutmeg
3/4 c. half and half
4 tbsp. butter
Pinch ground cinnamon
Salt and pepper to taste

Bake sweet potatoes in 400-degree preheated oven for 40 minutes. Remove from oven, cool to room temperature, peel, and set aside. Meanwhile, place Yukon gold potatoes in large pot of lightly salted water. Bring to boil and cook 25 minutes until tender. Drain. Combine sweet potatoes and Yukon golds in a large bowl with butter. Mash using hand masher or mixer. Add half and half, nutmeg and cinnamon, and mash until creamy. Season with salt and pepper.

 

Arugula and Grilled Asparagus Salad

Preparation time: 20 minutes
Cooking time: 5 minutes
Serves: 6
3/4 c. olive oil
1/4 c. balsamic vinegar
1/2 c. shaved Parmesan cheese
1/4 c. pistachios (optional)
1 lb. asparagus, rinsed, trimmed
1 tbsp. lemon juice
1 garlic clove, minced
8 c. arugula

In a small bowl, combine 1/4 cup olive oil and 1 tablespoon vinegar. Whisk together and toss asparagus with dressing. Grill asparagus over medium heat about 4 minutes. Remove from heat. In a separate bowl combine remaining olive oil, vinegar, lemon, and garlic; whisk together. In large salad bowl combine arugula, asparagus, Parmesan cheese, and pistachios. Toss lightly with dressing.

 

Molten Cakes with Raspberry Drizzle

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6
1/2 c. plus 1 tbsp. butter
1/4 c. sugar
1/2 c. seedless raspberry preserves
4 oz. semisweet chocolate chips
2 eggs
2 egg yolks
4 tsp. flour

Combine 1/2 cup butter and chocolate chips in a metal bowl. Place over larger pot (or use double boiler) of simmering water and whisk until smooth. Beat together eggs, egg yolks and sugar until thick. Stir melted chocolate into eggs, add 2 teaspoons flour and beat until combined. Use remaining butter to grease 6 ramekins or use a cupcake tin. Dust with flour. Pour chocolate mix into cups, bake in 450-degree oven 8 minutes. Remove, cool and invert onto plates. Heat raspberry preserves in small saucepan over low heat stirring until liquid; drizzle over chocolate.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640

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