Refreshing to the palate, very tasty and filling. Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems. Cook Soup: Combine stock & ginger root in sauce […]

Clean and devein shrimp, leaving tails on. Mix eggs, flour and enough milk to make a heavy dough; add salt and pepper. Lay out coconut on a tray; dip shrimp into dough, leaving tails clean; roll in coconut and shake off excess. This part can be done ahead and refrigerated. Just before serving, heat oil […]

-HOLLANDAISE SAUCE – 2 Egg yokes Salt Fresh lemon juice 1 pn Cayenne 1/4 lb Cold butter, 8 pieces This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between. The fillets from small salmon, walleye, lake trout, and channel cat […]

1) Mix the stock, onion, turmeric, ginger, and salt in a medium-sized saucepan and bring to a boil. Add the shrimp, stir, cover, and simmer over medium heat until the shrimp turn pink, 3-4 minutes. Remove the shrimp with a slotterd spoon. Strain and reserve the broth; peel the shrimp. 2) In a medium sized […]

Rinse fillets and pat dry. Combine salt, turmeric, and pepper. Rub each fillet with some of the turmeric mixture. Lightly coat fillets with one tbsp oil. Place fillets, skin side down, on lightly oiled grill over medium heat; cook until done. Place on platter and keep warm. In small stainless steel frypan, heat remaining one […]

Remove shells & tails from shrimp. Butterfly them. In pan, heat up margarine & oil & garlic until bobbly. Add shrimp & fry for a short while. Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When shrimp are ready, add flour/broth to pan. The gradually add the remaining chicken broth, lemon juice […]

IN A LARGE SAUCEPAN,COOK 2 TEASPOONS OF GARLIC IN 1/3 CUP VIRGIN OLIVE OIL FOR 1 MINUTE.ADD 1 CUP DRAINED CHOPPED CANNED PLUM TOMATOES,A pinch of CRUSHED RED PEPPERS AND 2 POUNDS OF CLEANED,DE BEARDED MUSSELS.COVER AND SIMMER UNTIL THE MUSSELS OPEN.MAKES FOUR SERVING

–ASIAN SAUCE– 2 tb Oriental sesame oil 1 tb Minced fresh ginger 1 tb Minced shallot 1/2 ts Hot red chilies,crushed, -dried 1/2 ts Ground coriander 1/2 c Rice vinegar 1/3 c Reduced-sodium soy sauce 2 tb Oyster sauce Rinse fish and place in a heavy plastic food bag with the Asian sauce; seal bag […]

Cut the pastry in half, roll to form two rectangles, the size of a baking tray. Place one piece on a greased baking tray. Pre-heat the oven to 210C. Drain the spinach and season with nutmeg to taste. Drain and mash the salmon. Mix the rice with the cream, add the beaten egg and lemon […]

Directions: * Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, […]