Lobster and Scallop Salad

2 1¼ lb. Lobsters,
or 1 larger 2½ lb. lobster
1 lb. Sea Scallops
• salt, peppercorns, lemon wedges
2 small tomatoes, cut in wedges
3 hard boiled eggs, peeled and sliced
1 head of lettuce, washed and dried well

Dressing:
½ cup unflavored yogurt
1 cup mayonnaise
½ bunch scallions, minced
2 cups celery, finely chopped
2 tbsp. fresh lemon juice
2 tbsp. minced fresh dill

Place lobster(s) head first in boiling salted water, with peppercorns and lemon wedges added. Cover and boil 10 to 12 minutes for first pound plus 1 minute longer per each additional ¼ pound. Shell will be bright red when done. Allow to cool then remove meat from shell; save cleaned head and tail for garnish.
Poach scallops until just firm (about 7 minutes); drain and hold aside.
Mix together all dressing ingredients (adjust seasoning to taste). Fold in the lobster meat and scallops, mix well and refrigerate until ready to use.
Serve on a bed of lettuce topped with tomato wedges with egg slices placed in between. Optional: use head(s) and tail(s) as garnish.

Serves 2 to 3. Enjoy!

Spinach Baked Quahogs on the Half Shell

1 dz. Quahogs, scrubbed
½ lb. fresh spinach
1 cup seasoned bread crumbs
¼ cup parsley
2 cloves garlic, minced

½ cup butter, melted
¼ tsp. white pepper
4 Tbsp. Clam Juice
Tabasco sauce to taste

Place Quahogs in a large saucepan and cover with water. Steam in covered pan until shells open, approx. 5 to 10 minutes. Using a cheesecloth, drain clams and juice and reserve broth. Shuck Quahogs and coarsely chop. Set shells aside.
Remove stems and steam spinach 5 minutes. Drain, pat dry, and coarsely chop. In a large bowl, combine Quahogs and spinach. Add bread crumbs, parsley, garlic, butter, pepper, and broth. Mix well.
Fill each clam shell with a molded heaping portion of stuffing. (You will not use all of the shells.) Lightly grease a baking sheet and bake in a preheated oven for 25 minutes. Serve hot with Tabasco sauce.

Enjoy!

Oyster Stuffing

3/4 lb. shucked Oysters, raw
6 Tbsp. butter
1 cup low-sodium chicken broth
1/2 cup parsley, finely chopped
1 cup onion, minced
1 cup celery, minced
1/2 cup green bell pepper
2 cloves garlic, minced

2 tsp. sage, minced
2 tsp. thyme, minced
1/4 tsp. black pepper
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ground cloves
8 cups toasted bread cubes
1 large egg, well beaten

Drain Oysters, retaining the liquid.
Chop Oysters into very small pieces.
Melt butter in frying pan. Add chicken broth, parsley, onion, celery, bell pepper, and all seasonings. Sauté until tender. Remove from heat.
Mix seasoned sautéed vegetables, Oysters, egg, and bread cubes in a large bowl. Use any retained Oyster liquid to moisten stuffing, as needed.
Prior to baking it, stuff turkey (10 to 12 lb.), or bake in a casserole dish at 350º for 25 to 30 minutes or until crust starts to form on outside edges.

Enjoy!

Baked Clams

1 1/2 lbs. Little Neck Clams
1/4 cup olive oil
4 tbsp. margarine or butter
4 oz. water

3-4 cloves of garlic, minced
2 tbsp. fresh parsley, chopped
1/4 cup white wine
3/4 cup plain bread crumbs

In a covered pot, steam Clams open using very little water.
Disconnect Clam from shell by gently running a knife under each.
Arrange them in a baking dish.
Saute garlic in olive oil and butter until soft but not browned.
Stir in all other ingredients except bread crumbs.
While stirring constantly, add enough of the bread crumbs to make the mixture thick but still pourable.
Spoon over each Clam until totally covered.
Broil about 10-15 minutes until they are well browned.

Enjoy!

New England Clam Chowder

2-3 quarts of Steamers
small amount of salt pork, cubed
1 large onion, diced
3-4 large potatoes

2 quarts milk
1 can evaporated milk
4 Tbsp. butter
Salt and pepper to taste

In a large pot, bring 2 inches of water to a rapid boil. Add washed and cleaned Clams and steam until they open. Remove Clams from broth, and reserve broth. Shuck removing the membrane but do not cut up.
In a deep saucepan, brown onions in melted pork fat. Drain remaining fat off. Using a cheesecloth, strain the reserved broth. Add broth and potatoes to onions and cook until potatoes are slightly firm. Add milk and butter and bring to a simmer but do not boil. Remove from heat and refrigerate when cooled. Letting the chowder sit overnight will enrich the flavor. Add salt and pepper and a pat of butter to each bowl before serving.

Enjoy!

Spanish Style Mussels with Olives

3 lbs. live Mussels, de-bearded
and scrubbed
2 tsp. olive oil
1 cup onion, chopped
4 cloves crushed garlic
pinch, red pepper flakes

1/4 cup dry sherry
1/2 cup chopped green olives
1 cup tomato, diced
juice of 1 lemon
2 tbsp. parsley, chopped

In a large skillet over medium-high heat, heat olive oil.
Stir in onion and garlic and cook 2-3 minutes until tender, stirring often.
Stir in red pepper flakes.
Add Mussels stirring so they are evenly coated in vegetable mixture.
Add sherry and cover skillet.
Steam until Mussels just begin to open (about 4-5 minutes).
Add olives, tomato, lemon juice and parsley, and mix.
Spoon Mussels onto individual plates, drizzle cooking liquids over and serve.

Tropical BBQ Shrimp

2 lbs. jumbo Shrimp,
peeled and deveined,
2 cups pineapple chunks
3 Tbsp. fresh cilantro leaves,
finely chopped

3/4 cup barbecue sauce
2 Tbsp. lime juice
1 red bell pepper, cored, chopped
1 sm. can mandarin oranges
• heavy-duty aluminum foil

Preheat the grill to medium-high.
Cut 4 to 6 pieces of foil, each approximately 1 foot long. Turn up edges in order to retain contents.
In a medium-size bowl, mix together cilantro, barbecue sauce, lime juice, chopped red pepper and mandarin oranges.
Place equal portions of shrimp and pineapple chunks on center of each foil sheet then add equal portions of barbecue mixture.
Bring the sides of each foil sheet together at center-top then fold together to seal. Fold up each end to seal.
Place foil packets on pre-heated grill and cook for 10 to 12 minutes.
Carefully open a foil packet to check to when done—shrimp will be opaque. Each packet will be a serving. Delicious over hot cooked rice.

Serves 4 to 6. Enjoy!

Simple Shrimp Scampi

1 lb. Large Shrimp,
peeled and Deveined
½ butter
1 clove garlic, crushed
2 Tbsp. lemon juice

2 tsp. Worcestershire sauce
¼ cup sherry
1 tsp. sugar
¼ cup parsley, finely chopped
• your favorite pasta

Cook your favorite pasta while preparing scampi.
Melt butter in a shallow pan, over low heat.
Add the garlic, lemon juice, Worchestershire sauce, sherry and sugar.
Arrange Shrimp in a single layer in the sauce within a broiler pan, then spoon remaining sauce over Shrimp.
Broil approximately 6 inches from heat source for 8 to 10 minutes.
Remove from broiler and sprinkle chopped parsley over Shrimp.
Serve over your favorite hot pasta.

Serves 2 to 3. Enjoy!

Scallops in Garlic Sauce over Rice Pilaf

1½ lbs. Fresh Sea Scallops
1 pkg. rice pilaf (4 to 6 servings)
1 medium onion, finely diced
4-6 cloves garlic, crushed
1 tbsp. olive oil

2 tbsp. white wine
½ cup cream
3 scallions, sliced on an angle
1 tbsp. parsley and/or chives,
finely chopped

Prepare rice pilaf per package instructions.
In a sauce pan over medium heat, cook the onion and garlic in oil while stirring for 2 minutes, or until translucent.
Add Scallops and lightly cook on one side for 20 to 30 second. Turn and continue to cook an additional 20 to 30 seconds. Remove from pan.
On medium-high heat, add white wine to pan and reduce for 1 minute. Add cream and reduce until the sauce thickens to an even consistency. Add scallops and sliced scallions, and gently toss within the sauce for 1 minute.
Place scallops on a large dish of prepared rice pilaf and pour garlic sauce over rice and scallops. Garnish with chopped parsley and/or chives.

Serves 4-6. Enjoy!

Flash Broiled Nantucket Bay Scallops with Lemon, Lime and Chives

1 lb. Nantucket Bay Scallops
• juice from 1 lemon
• juice from 1 lime
• salt to taste (kosher
or sea salt preferred)

• Wondra flour (a quick-dissolving, pre-sifted
flour, specifically prepared to blend
smoothly into gravies or sauces)
11/2 sticks of unsalted butter
2 tablespoons fresh chives, minced

Preheat oven to the broiler setting and place the oven rack as close to the heating element as possible.
Place the scallops on an aluminum foil-lined cookie sheet with sides. Drizzle the lemon and lime juice over the scallops. Lightly season scallops with salt. (Do not use pepper as it will overpower the sweet, delicate taste of the Nantucket Bay Scallops.) Lightly dust the scallops with Wondra flour.
Arrange 4 tablespoons (1/2 stick) of butter on top of the scallops. Place the cookie sheet under the broiler and cook very quickly, watching them, approximately 2-3 minutes or until the scallops are browned on top.
Remove the scallops and pour the excess juice into a small sauté pan. (Replace the scallops on the cookie sheet to keep them warm.) Bring the juice to a quick boil and whisk in the remaining stick of butter. Add salt to taste if necessary. Remove from heat and add chives.
Arrange scallops on 4 warmed plates. Drizzle with the chive pan sauce and serve immediately. "Oh, so sweet, so delicious!"

Serves 4. Enjoy!

Parmesan-Baked Native Cod

4 Native Cod fillets, rinsed under
cold water and patted dry
3 Tbsp. Parmesan cheese, grated
3 Tbsp. dry bread crumbs
1 tsp. dry basil

½ tsp. paprika
• tsp. freshly ground black pepper
1 Tbsp. butter , melted
2 Tbsp. fresh parsley, chopped
1 lemon sliced into wedges

Move oven rack to position slightly above middle of oven.
While oven is pre-heating to 450º F, spray a medium-large, glass cooking dish with non-stick cooking spray.
Mix together Parmesan cheese, bread crumbs, basil, paprika and pepper; brush one side of fish with butter, then dip into crumb mixture.
Place fish, un-coated side down, into baking dish, then bake, uncovered about 10 minutes, or until fish flakes easily when tested with a fork.
Remove from heat, garnish with parsley and serve hot with wedges of lemon to the side.

Serves 4. Enjoy!

Haddock Marinara

11/2 lb. Haddock fillets
2 Tbsp. extra virgin olive oil
1/2 white onion, finely chopped
3 cloves garlic, minced

1 16 oz. jar pasta sauce
1 14 oz. can stewed tomatoes, drained
3/4 cup shredded mozzarella cheese
Optional: Serve with cooked linguine
or rice

Preheat oven to 350º.
Coat the bottom of a baking dish with the olive oil.
Mix together the onion and garlic. Sprinkle 1/2 the onion/garlic mixture evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
Bake 18 to 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 6 to 9 minutes, until cheese is melted and fish is easily flaked with a fork. Serve with linguine and Kyler’s Crispy Crust bread.

Serves 4. Enjoy!

Salmon Vegetable Chowder

11/2 lbs. Salmon fillets
1/2 cup chopped onion
2 carrots, sliced thin
2 celery stalks, sliced thin
2 cloves garlic, minced
2 Tbsp. olive oil
3 red-skinned potatoes, unpeeled, diced
1 28-oz. can diced tomatoes, undrained

1 cup water
3 Tbsp.parsley, minced
1 tsp. chicken bouillon granules
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/8 tsp. pepper

Cut Salmon into 1-inch cubes.
Sauté onion, carrots, celery and garlic in the olive oil for 5 minutes.
Add potatoes, tomatoes, water, 2 tablespoons of parsley, bouillon granules and seasonings. Cover and simmer for 20 minutes.
Add Salmon and simmer for 8 to 10 minutes, or until the fish flakes when tested with a fork.
Sprinkle with remaining parsley and serve.

Serves 6 to 8. Enjoy!

Flounder with Crabmeat Stuffing

3 lbs. Flounder Fillets
3/4 lb. Lump Crabmeat, shredded
6 tbsp. butter, divided
3/4 celery stalk, finely chopped
3/4 bunch of scallions, chopped
1/2 large onion, finely chopped

1/2 bell pepper, chopped
21/4 cloves of garlic, minced
1/3 cup dry bread crumbs
1/8 tsp. Cajun seasoning
• salt to taste
• pepper to taste

Rinse and dry flounder fillets. Preheat oven to 350º, and lightly spray a casserole dish or aluminum foil on a baking sheet.
Over low/medium heat, melt 4 tablespoons of butter in a large saucepan (soften remaining 2 tablespoons and hold aside).
Stir in celery, scallion, onion, bell pepper and garlic, and slow cook until onions are soft and translucent.
Remove from heat and stir in bread crumbs, Cajun seasoning, salt and pepper and shredded crabmeat.
Rub both sides of each fillet with softened butter. Mound dressing on fillets and place on baking dish/sheet.
Bake approximately 25 minutes (ovens vary), until flounder is white at thickest part.

Serves 6. Enjoy!

Swordfish Pot Roast

3 lbs.Swordfish
10-12 large carrots
6 large potatoes
8-10 cloves garlic, minced
2 large onions, chopped

1½ cups sliced celery
¼ cup chopped fresh parsley
½ cup water
½ cup butter or margarine, melted
salt and pepper to taste

Rinse Swordfish in cold water.
Generously grease a large baking dish.
Place swordfish in dish and arrange vegetables evenly around fish.
Mix together water and garlic and pour over fish and vegetables.
Brush fish and vegetables with butter and season with salt and pepper.
Cover pan tightly with foil and bake at 375° degrees for 1 hour or until vegetables are tender and fish flakes easily when tested with a fork.

Serves 6. Enjoy!

Sweet and Sour Tuna with Onions

4 Tuna steaks, about 3/4” thick
• salt, to taste
• pepper, to taste
4 Tbsp. olive oil
2 large sweet onions, thinly sliced

1 Tbsp. granulated white sugar
3 oz. dry white wine
3 Tbsp. red wine vinegar
2 Tbsp. fresh Parsley, chopped

Divide Tuna into four portions and season each with salt and pepper.
Warm 3 Tbsp. olive oil in a large frying pan.
Add onions and cook gently until soft, then increase to a medium heat and fry until richly browned.
Remove from pan and set aside.
Add remaining oil to pan and heat well.
Fry Tuna steaks on both sides to a rich golden brown, then reduce heat and cook for 1 additional minute.
Add sugar, vinegar and wine, then return onions to pan and increase heat.
Gently stir mixture around the Tuna.
Cover and simmer 2 minutes longer then garnish with parsley and serve.

Serves 4. Enjoy!