Chilled Stone Crab Claws with a heart of Palm salad and Honey Tangerine Gastrique

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Emeril Lagasse

Prep. Time: 15 min
Cook Time: 20 min
Yield: 4 servings[/box]img18

  • 1 cup sugar
  • 1/2 cup rice wine vinegar
  • 1/2 cup honey tangerine juice
  • 8 fresh hearts of palm
  • 1/4 cup thinly sliced red onions
  • 1/4 cup thinly sliced roasted red bell peppers
  • 1/4 cup thinly sliced roasted yellow bell peppers
  • 2 medium honey tangerines, peeled, pith removed and segmented
  • 1/4 cup fresh tarragon leaves
  • 2 cups chiffonade fresh spinach, stems removed
  • Salt
  • Freshly ground black pepper
  • Drizzle extra virgin olive oil
  • 4 pounds stone crab claws, cooked, shells cracked and removed, and chilled
  • 1 tablespoon finely chopped fresh parsley leaves

In a small nonreactive saucepan, combine the sugar, vinegar, and fruit juice, bring to a boil, and cook until reduced by three-fourths, or the mixture has thickened like syrup. Remove from the heat and pour the mixture into a small glass bowl. Let cool completely. Slice each heart of palm into thin strips. In a mixing bowl, combine the hearts of palm, onions, peppers, tangerine segments, tarragon and spinach. Season with salt and pepper. Toss with enough olive oil to moisten the salad. In another mixing bowl, toss the crab claws with olive oil, salt and pepper. To serve, mound the hearts of palm salad in the center of each plate. Lay a couple of the crab claws around the salad. Drizzle the entire plate with the Gastrique. Garnish with parsley.

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Baked Macaroni with Calamari Tomato Sauce

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Everyday is a party Cookbook, by Emeril Lagasse with Marcelle Bienvenu and Felicia Willet

Prep. Time: 1 hour 35 min.
Cook Time: 30 min
Yield: 8 servings[/box]

  • img162 tablespoons olive oil
  • 1 cup chopped yellow onions
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon cayenne
  • 1 teaspoon red pepper flakes
  • 3 cups chopped, peeled, seeded fresh tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped garlic
  • 1 cup dry white wine
  • 7 cups water
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon sugar
  • 3/4 pound cleaned calamari, tentacles and bodies removed, cut into rings
  • 1/8 teaspoon vegetable oil
  • 1 pound small elbow macaroni
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup fine dried bread crumbs
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

In a medium-size saucepan, heat the olive oil over medium-high heat. Add the onions, bay leaves, 1/2 teaspoon of the salt, the cayenne, and pepper flakes. Cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, garlic, wine, 1 cup of the water, the basil, parsley, and sugar. Stir to mix. Bring to a boil, reduce the heat to medium, and simmer until thick, for 45 minutes. Add the calamari and simmer for 12 minutes.

Preheat the oven to 350 degrees F.

In a large saucepan over high heat, combine the remaining 6 cups of water, 1/2 teaspoon of the salt and the vegetable oil. Bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. Drain and rinse under cool water. Pour into a 2-quart baking dish. Pour the calamari sauce over the macaroni and stir to mix. Arrange the olives on the top of the macaroni.

In a small mixing bowl, combine the bread crumbs with the remaining 1/2 teaspoon salt, black pepper and extra-virgin olive oil. Mix well and sprinkle over the olives. Bake until the bread crumbs are golden brown, about 30 minutes. Spoon onto serving plates and garnish with parsley.

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Chili-Roasted Cod

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Janet Kirby

Difficulty: Easy
Prep. Time: 20 min
Cook Time: 30 min
Yield: 4 servings[/box]

  • img153 pounds fresh cod fillets (about 3/4-inch thick), skin on
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 teaspoon ground cumin
  • 1 lime, juiced
  • Orange Sweet Potatoes, recipe follows
  • Minted Sugar Snap Peas, recipe follows

Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.

Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.

Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.

Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.


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Marinated Crab Salad

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Alton Brown

Difficulty: Easy
Prep. Time: 20 min
Inactive Prep Time: 4 hours
Yield: 4 to 6 servings[/box]img17

  • 1 cup olive oil
  • 1 cup red wine vinegar
  • 2 large garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped parsley, leaves
  • 1/4 cup chopped fresh tarragon
  • 1/2 pound cooked lump or back fin crabmeat
  • 1/2 pound cooked special crabmeat
  • 6 cups mixed greens
  • 4 to 6 lemon wedges

In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.

Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.



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Shrimp with Basil, Garlic and Tomatoes

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Food Network Kitchens

Difficulty: Easy
Prep. Time: 13 min
Cook Time: 3 min
Yield: 4 servings[/box]


  • 1 cup quartered cherry or grape tomatoes
  • (about 12)
  • 5 large fresh basil leaves, chopped, plus extra for garnish
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds medium-large shrimp, shelled and deveined
  • Extra-virgin olive oil
  • 1 large clove garlic, minced

In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.

Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.

Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.


Boiled Lobster

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Brooke Dojny

Difficulty: Easy
Prep. Time: 5 min
Cook Time: 20 min
Yield: 4 servings[/box]


  • 2 or 3 tablespoons salt
  • 4 live lobsters (about 1 1/2 pounds each)
  • 1/2 cup (1 stick) melted butter
  • Lemon wedges

Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.

Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

Note: Lobsters must be kept alive until they are cooked because their flesh begins to deteriorate soon after they die or are killed. Some experts recommend numbing the lobsters first by placing them in the freezer for about 10 minutes before cooking.


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Smoked Salmon Tea Sandwiches

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Antonio Valenzuela

Difficulty: Easy
Prep. Time: 5 min
Yield: 2 dozens[/box]


  • 24 slices thin white bread
  • 4 ounces Ginger-Cilantro Lime Butter, recipe follows
  • 8 ounces thinly sliced smoked salmon

Spread all of the bread slices generously with the ginger butter. Place slices of smoked salmon in an even layer on half of the bread slices. Top with remaining bread slices. Using a 2-inch flower-shaped cookie cutter, cut out the tea sandwiches. Remove the top slice of bread from each flower. Using a 3/4 to 7/8-inch round biscuit cutter, cut a circle from the center of each, discard the circle. Replace the slice, butter-side down, on the flower.


  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 ounces (1/4 cup) cream cheese, at room temperature
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon kosher salt

Place butter, cream cheese, ginger, lime juice, cilantro and salt in the bowl of a food processor. Pulse just until ingredients are combined, about 30 seconds.

Transfer mixture to a sheet of parchment or waxed paper. Roll into a 1 1/2-inch wide log. Refrigerate until ready to use. Yield: 1 (7-ounce 10 by 1 1/2-inch) log

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Stuffed Baked Whiting

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Emeril Lagasse, 2003

Difficulty: Easy
Prep. Time: 10 min
Cook Time: 15 min
Yield: 4 servings[/box]


  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onions
  • 2 tablespoons minced green onions
  • 2 teaspoons minced garlic
  • 2 cups fine dry breadcrumbs
  • 2 tablespoons minced parsley
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 4 (1-pound) whiting (aka silver hake), whole, cleaned, boned and head off

Essence, recipe follows

1/2 bunch parsley leaves, well rinsed
1/4 cup dry white wine or vermouth
3 tablespoons unsalted butter, cut into thin slivers
2 tablespoons capers, drained
Chopped parsley leaves, garnish
Lemon slices, garnish
Steamed broccoli, accompaniment
Minced red bell peppers, garnish

Preheat the oven to 400 degrees F.

In a large skillet, heat the oil over medium-high heat. Add the onions, green onions, and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the bread crumbs and cook until golden, 2 to 3 minutes. Add the parsley, lemon peel, salt, pepper, and cayenne, stir, and remove from the heat. Let cool. (Note: If the mixture seems too dry, add slightly more oil to the mixture, 1/2 teaspoon at a time.)

Lay the whiting on a work surface and divide the stuffing among the fish. (If necessary, secure the openings with toothpicks.) Lightly season with Essence. Place a layer of parsley on the bottom of a baking dish and lay the fish on top. Pour the wine around the fish, dot the tops with the butter and sprinkle with the capers. Cover with aluminum foil and bake until the fish is firm and opaque and the stuffing is warm, 30 to 35 minutes.

Remove from the oven and arrange the fish on 4 plates. Drizzle with the pan juices, and garnish with additional chopped parsley and lemon slices. Serve with steamed buttered broccoli on the side, garnished with minced red bell peppers.



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Orange Roughy with Sweet and Hot Peppers and Manila Clams

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Rachael Ray

Difficulty: Easy
Prep. Time: 10 min
Cook Time: 15 min
Yield: 4 servings[/box]


  • 4 (6-ounce) orange roughy fish fillets
  • Coarse salt and pepper
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 3 cloves garlic, chopped
  • 1 small to medium yellow skinned onion, sliced
  • 1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips
  • 6 pepperoncini hot peppers, chopped
  • 1/2 pint grape tomatoes
  • 1 cup white wine
  • 1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped
  • 20 to 24 manila clams

Orange and Almond Coucous, recipe follows

Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil.

Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan the wine and bring up drippings with a wooden spoon. Slide fish back into pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.


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Spaghetti with Mussels: Tarantina

[box type=”info” size=”small” style=”rounded”]Recipie courtesy: Mario Batali

Difficulty: Easy
Prep. Time: 30 min
Cook Time: 30 min
Yield: 4 servings[/box]


  • 3 1/4 pounds mussels, well cleaned
  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon crushed hot chili pepper or pepperoncino
  • Salt and freshly ground black pepper
  • 1 pound dried spaghetti
  • 1/2 bunch fresh parsley, finely chopped

Place the cleaned mussels, still in their shells, in a large saucepan over high heat. Cover and let cook until the mussels open up and release their juices, about 3 minutes. Drain, reserving all of the strained mussel liquid.

Cut the onion in half through the root and slice each half into half moons, each 1/8 of an inch thick. In a 2-quart saucepan, heat the olive oil over medium heat. Add the garlic, hot chili pepper and the onions, cooking until soft and golden brown, about 8 to10 minutes.

While the garlic, hot pepper and onions cook, remove the mussels from their shells and discard the shells. You can also begin to prepare the spaghetti by bringing a large pot filled with 6 quarts of water to a boil. When the water boils, add 2 tablespoons of salt and your spaghetti. Cook the spaghetti according to the package directions, until it is tender but still al dente. Drain the pasta before adding to the mussel mixture. Add the mussels to the saucepan, and season to taste with salt and pepper. Add the reserved mussel juices. Raise the heat to high and allow the mussel mixture to boil for almost 10 to 15 minutes. Remove the pan from the heat, add the chopped parsley, a pinch of hot chili pepper and a drizzle of extra-virgin olive oil. Toss the mussel sauce with the cooked spaghetti.

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