Extreme Cuisine

8 large shrimp

(frozen easy and fast-peel) 3 tablespoons butter

1/4 cup chopped leeks — white part only

1/3 cup chopped fresh tomatoes — seeds & pulp

– removed 6 eggs — slightly beaten

salt and freshly ground black pepper 3 ounces cream cheese — cut in 1/4″ cubes

Preheat oven to 400?.
Bring a pint of water to boil and add the Old Bay Seasoning and the shrimp.
Cook the shrimp until they are just pink.
Do not overcook the shrimp.
Drain and peel the shrimp, then cut each one in half.
Melt the butter in an ovenproof skillet, then add the leek and tomato.
Saute gently for about 5 minutes, until the leek is softened.
Pour the eggs into the leek-tomato mixture, season with salt and freshly ground pepper, and cook over medium-low heat, stirring occasionally to prevent browning, until eggs have almost congealed but still have some liquid left.
Stir in the shrimp and the cream cheese.
Bake in the oven for about 10 minutes, or until cream cheese is melted and eggs are completely congealed.
Serves 2-3.

4 tablespoons virgin olive oil

1 medium red onion, cut into — 1/8th-inch julienne

2 pounds fresh Prince Edward Island mussels, — scrubbed and=

debe 1 tablespoon crushed red pepper

1/4 cup dry white wine

1 cup basic tomato sauce

1 bunch mint leaves, approximately — 1/2 cup packed

Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch sautJ pan, heat olive oil until smoking.
Add onion and cook until softened, about 3 minutes.
Add mussels, pepper and white wine.
Cover and cook until mussels have just opened, about 2 minutes.
Add tomato sauce and bring to boil.
Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute.
Drain well and toss into pan with mussel mixture.
Add mint leaves, toss pasta to coat and serve.

1 pn MSG

4 tb Water

1/4 ts Salt

FILLING : 4 Egg Yolks

1/4 ts Salt

1 pn MSG

1 1/4 ts Sugar

2 1/2 ts Lemon Juice

TO COOK Shrimps: Leaving the shells of the shrimps intact, insert the toothpicks along the inside curves to prevent curling.
Drop the shrimpinto 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm.
Drain in a sieve and cool quickly under cold running water.
Remove the toothpicks and peel the shrimps, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife.
Lift out the vein.
Butterfly the tiger shrimps by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver.
MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly.
Add the prawns, marinade at room temperature for 1 hour.
FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork.
Remove 2 1/2 t of the yolks and set aside.

Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled.
Drain them in a sieve, and mash them into a paste.
Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat.
Rub the mixture through a fine sieve.
TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a tiger shrimp. Seal the edges by pressing them together.
Serve at room temperature.

Pk (1*1/2C*water to 1c Couscous) 1/2 c Cooking sherry

1 Onion, chopped

2 c Chopped broccoli &/or

Cauliflour 1 ea Bell pepper, chopped

1 ea Bunch green onions

1 ea Bunch spinach

1 ea Garlic to taste

1 ea Herbs (rosemary, oregano,

Bay leaves) 1 sm Pinch cayenne pepper

2 T Whole wheat flour

Place a large skillit over medium heat.
Pour about 1/2-3/4 c of cooking sherry in.
Chop up 1 onion and add.
Stir occasionally.
Add a couple cups of chopped broccolli and/or califlour.
Continue to saute.
Add a chopped bell pepper.
Add a bunch of gree onions. Spinich, , etc.
can be added at this point.
Add as much garlic as you can stand.
I usually use 3 or 4 cloves.
Add Rosemay, Oregano, Bay leaves, and small pinch of cayanne.
Suate all of this until done.
Usually just a few minutes.
Add water to cous cous, stir well, and leave covered.
Remove most of the vegetable from the skillit, leaving as much liquid as possible, and some of the vegetables.
Add 2 cups of room temperature water to the remaining liquid.
Mix two tablespoons of whole wheat flour in 1/2 cup of room temperature water until completely dissolved.
Any lumps will prove disaterous.
When the water in the skillit boils, and the water/whole wheat mixture.
Stir until the gravy thickens.
To serve put cous cous on each plate, top with vegetable, and gray.

2 Cups leftover meat or ground beef (seasoned

with salt & pepper) 1/4 Cup diced onion

1/2 Cup diced celery

1 Cup cooked rice

1 Teaspoon horseradish

1 Tablespoon prepared mustard

1 egg, well beaten

6 Large cabbage leaves

1/4 Cup tomato puree

1/2 Cup water

1 Cup sour cream

Heat oven to 350 degrees.
Brown meat and onion in a heavy skillet over low heat.
Remove from heat.
Mix in thoroughly celery, rice, horse-radish, mustard and egg.
Cook cabbage leaves for 3 minutes in boiling salted water.
Place meat mixture on cabbage leaves.
Roll and fasten with toothpicks.
Place close together in greased baking dish.
Pour tomato puree and water over cabbage rolls.
Cover and bake 30 minutes.
Remove cabbage rolls.
Pour sour cream into liquid remaining in baking dish.
Serve over cabbage rolls.

1/4 c Olive oil

1/4 ts Fresh garlic

1/4 ts Onion salt

1/4 ts Celery salt

1/4 ts Black pepper

1/4 ts Sweet basil

1/8 ts Ginger

Mushroom Onions Green peppers Cherry tomatoes Mix juice, oil and spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerat Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion and green peppers. Grill over hot fire for several minutes. Do not overcook While cooking, baste meat and vegetables several times with leftover marina Serve on a warmed platter.

Bon Apetit !

1 sm Carrot

1/2 Celery Rib

2 oz Ham — chopped

2 Jalapeno Peppers — stemmed

-and diced 1 Clove Garlic

1 Bay Leaf — tied together with

3 Sprigs Thyme

5 c Water

2 Cloves Garlic — minced

1/2 ts Hot Pepper Flakes

1/2 Lemon — juiced

1 Lemon — juiced

1/3 c Olive Oil

2 tb Fresh Basil — chopped

24 oz Salmon Steaks

Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered.
Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid.
Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon.
Set aside.
While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves.
Pour over the salmon steaks, and refrigerate for 1 hour.
Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute.
Serve each steak with a portion of beans.
Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g.

2 Green onions; thinly sliced

1 1/2 tb Drained capers

1/2 c Lemon mayonnaise

Salt and Pepper
LEMON MAYONNAISE
2 tb Lemon juice

2 Cloves garlic

1 lg Egg

1/8 ts Paprika

1 c Salad oil

Salt and pepper LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, whirl lemon juice, garlic, egg and paprika until blended.
With motor running, slowly pour in salad oil until combined.
Add salt and pepper to taste.
Cover and chill up to 2 days.
makes 1-1/4 cups SMOKED POTATO SALAD INSTRUCTIONS: In a bowl, gently mix together the potatoes, celery, onions and capers.
Stir in 1/3 c lemon mayo, add more if desired.
Season with salt and pepper to taste.
Serve or cover and chill up to 2 days.

1 Clove garlic (chopped)

3 c Water

1 pt Oregano

3 pt Cooking oil

1/4 pt Marjoram

1 pt Black pepper

1/4 pt Basil

1 pt Instant minced onion

1 pt Brown sugar

1 pt Grated Parmesan cheese

Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes.
Makes enough sauce for 4 12″ Pizzas.

1 Med.
onion, grated

2 ts Dried mustard

1 Dash Tabasco sauce

1 Juice of 1 lemon

8 Lobster tails OR;

1 lb Lump crabmeat

4 tb Flour, heaping

2 c Milk

2 ts Salt

1/4 c Sherry

2 tb Parmesan cheese

Deviled Rock Lobster or Crab Servings: 6 This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available.
Melt butter, add onion which has been grated along with onion juice.
Cook a few minutes until onion is tender.
Add dried mustard, salt, then flour.
Slowly add milk and make your cream sauce.
Allow your sauce to thicken, stirring constantly, and then add all the other ingredients.
Serve this in flaky pastry shells.
This will serve six.