Combine water, wine, onion & herbs; bring to boil. Add scallops; cook until firm & white. Sprinkle with lemon juice; serve at once.

Fish must be absolutely fresh. Clean the fish well making sure the gills are removed from the head. Separate the head from the body and remove all bones from fish. Save head and bones. Place onion, carrot, celery, one slice lemon and the peppercorns into a fish poacher. Add the fish filets, the head and […]

SAUCE 1 ts Garlic; minced 3 tb Rice vinegar 3 tb Sugar 3 tb Ketchup 1/4 ts Salt 1/2 c Water 2 ts Cornstarch; dissolved in 2 tb Water; cold 8 sl Bacon; cut into 24 pieces 2 Eggs; beaten 1 lg Onion; sliced Shell shrimps except for tail part. Split front lengthwise into halves […]

CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare hard boiled eggs. Cook rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin fillets tend to break up into pieces too small. Place fish in pan, […]

A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout. Saute on one side for about 3-minutes, turn, cover for a minute, and then […]

COOK THE RICE IN THE normal way and chill in the refrigerator for at least 6 hours. Toss the rice with the soy sauce and set aside. Heat 2 tablespoons oil in a large skillet or fry pan. Add the onions and cook 1 minute. Add corn and peppers and cook, stirring, another 2 minutes. […]

Cook shrimp in court bouillon. Remove from liquid & cool completely. Melt butter in pan. Add garlic, tomato puree, tomato juice & water. Simmer 5 minutes; add remaining ingredients. Simmer 5 minutes. Pour into bowl. Arrange shrimp around bowl. Use sauce as dip.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Clams in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints, Pints. Process Time: 60 minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of […]

FOR TOMATO-GINGER DIPPING SAUCE: Mix all ingredients in small glass or plastic bowl. Cover and refrigerate until serving time. FOR ASIAN FISH ROLL RECIPE: Prepare Tomato-Ginger Dipping Sauce. Heat 1 inch water to boiling or place steamer basket in 1/2 inch water (water should not touch bottom of basket) and heat to boiling. Add bean […]

Place first four ingredients in to a COLD BLACK pot. Partly cover pot and cook over low-medium fire for about 25 minutes. Reduce heat to low and add crawfish fat, green onion tops and parsley. Cover and cook over low heat for only 10 minutes. Pour into serving dish immediately and serve with hot rice. […]