* 5 lbs frozen langostinos
* 2 cups chopped white onions
* 2 cups chopped celery
* half cup garlic
* 6 cups cooking sherry
* 6 quarts of shrimp, fish, or clam stock
* 1 quart of tomato paste (other tomato products will work)
* 1 quart of heavy cream
* Salt & Pepper
* Roux (for thickening, equal parts butter and flour)
* Garnish, crẻme fraiche or parsley
In a soup pot, sautẻ onions, celery & garlic on medium heat until onions are transparent. Then add 6 cups of cooking sherry & reduce by half. Next add 6 quarts of shrimp stock, fish stock, or clam juice (your choice). Add 1 quart of tomato paste. Bring to slow boil and add 1 quart of heavy cream. Then season with salt and pepper to taste. Gradually add roux until well thickened. Simmer for 15 to 20 minutes then add frozen langostinos. Finish with dry sack sherry or vermouth and garnish with créme fraiche (optional) or chopped parsley.
* 3/4 oz Spanish brandy
* 3/4 oz Dry Sack sherry
* 3/4 oz Cointreau orange liqueur
* 3/4 oz fresh orange juice
* 3/4 oz heavy cream
* 1 oz simple syrup
* 6 fresh tomatillos
* 1-2 fresh jalapeno peppers, stem removed
* 3 garlic cloves, peeled
* 1/4 to 1/2 cup fresh cilantro
* 1 large onion, coarsely chopped
* 2 teaspoons coarse salt
* Juice of half a lime (or use the whole lime - up to you)
* 3 tbsp extra virgin olive oil
* Dice all veggies and combine all ingredients
* 4 Tbsp butter
* 2 cups shrimp, scallops, & squid
* 3/4 cup heavy cream
* 7 cups fish stock
* 1 Tbsp extra-virgin olive oil
* 4 medium shallots, peeled and minced (OR 6 Tbsp of yellow onion, finely chopped)
* 1 3/4 cups arborio rice
* ⅓ cup freshly grated Parmesan cheese
* Salt and freshly ground black pepper
* 2 Tbsp chopped fresh parsley
1. Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add seafood and sauté about 5 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
2. Bring stock to a simmer in a saucepan.
3. In a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
4. Stir in the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.
* 1 (4-pound) whole red snapper, cleaned
* 3/4 cup chopped Italian parsley
* 1 orange, sliced
* 1 pound fresh celery, chopped
* 1 shallot, minced
* 1 teaspoon red pepper flakes
* 1/2 cup extra-virgin olive oil, divided
* 4 egg whites
* 1/2 cup kosher salt
* 1/2 cup sea salt
When cooking with a whole fish you must first be sure that the fish is gutted, Penn Avenue Fish Company will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.
In a mixing bowl, combine the parsley, orange, celery, shallot, red pepper flakes, and 1/4 cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.
Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon.
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