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 &amp 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.

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.

1 Egg well beaten

1 c Crab meat drained and

Flaked 1/2 c Dry fine bread crumbs

1 tb Chopped parsley

1 tb Lemon juice

1/4 ts Salt

1/4 ts Worcestershire sauce

Dash pepper 9 Slices bacon cut in half

Mix tomato juice and egg.
Add crab meat, crumbs, parsley, lemon juice and seasonings; mix thoroughly.
Roll into 18 fingers, about 2 inches long.
Wrap each roll with 1/2 slice bacon; fasten with toothpick.
Broil 5 inches from heat about 10 minutes, turning often to brown evenly.

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 T Olive oil

1/8 t Crushed red pepper flakes

4 T Parsley, finely chopped

1 t Mint leaf, crumbled

3/4 lb Shrimp, shelled, deveined

1 T Brandy

3 ea Garlic cloves, chopped fine

2 c Fresh tomatoes, chopped,

-peeled, seeded 1 t Leaf basil, crumbled

1/4 c Bottled clam juice

1 lb Mussels in shells, scrubbed

-and de-bearded 1 lb Penne

1 ea Lemon rind, grated

Saute garlic and pepper flakes in olive oil, until garlic just begins to color, 2-3 minutes.
Add tomatoes, parsley, basil, and mint and bring to a boil.
Lower heat, cover and simmer for 10 minutes.
Add clam juice and shrimp, cover; cook over low heat for 2 minutes, stirring once.
Add mussels and brandy, cover and cook for 2-3 minutes longer or until shrimp are pink and mussels open. Carefully remove mussels form sauce.
Cook Penne al dente, drain and place in warm serving bowl top pasta with hot sauce, stir to mix well.
Place mussels on top.
Garnish with chopped parsley and lemon rind.

2 c Dry white wine

2 Bay leaves

1 tb Chopped fresh thyme

1 pn Powdered saffron

1 pn Cayenne pepper

2 lb Mussels, scrubbed,

-debearded 3 tb Butter

1/2 c Chopped shallots

1 tb Chopped garlic

2 tb All purpose flour

1/3 c Whipping cream

1/3 c Chopped fresh parsley

2 tb Pineau des Charentes OR

3 tb White grape juice plus

-1 1/2 T Cognac or other -brandy

Combine first 5 ingredients in large Dutch oven over high heat. Boil 3 minutes.
Add mussels.
Cover and cook until mussels open, about 4 minutes.
Remove from heat.
Using slotted spoon, transfer mussels to serving bowl, discarding any that do not open; cover and keep warm.
Reserve cooking liquid.
Melt butter in heavy large skillet over medium heat.
Add shallots and garlic and saute 3 minutes.
Add flour and stir 1 minute.
Whisk in reserved cooking liquid.
Boil until reduced to 3/4 cup, about 7 minutes.
Whisk in cream and parsley.
Reduce heat to mdium and simmer until liquid is reduced to 1 cup, about 3 minutes.
Mix in Pineau des Charentes. Season with salt and pepper.
Pour sauce over mussels and serve. From the Poitou, Charentes & Bordeaux regions of France.
Bon Appetit/May 94 Typed by Didi Pahl

-lobster, cooked 1 lb Shrimp

1 Dozen or more small clams

1 qt Mussels

1 One and a half pound chicken

1 ts Oregano

2 Peppercorns

1 Clove garlic, peeled

1 1/2 ts Salt

6 tb Olive oil

1 ts Vinegar

2 oz Ham, cut in thin strips

1 Chorizo (hot Spanish

-sausage), sliced 1 oz Salt pork, finely chopped

1 Onion, peeled and chopped

1 Green pepper, seeded and

-chopped 1/2 ts Ground coriander

1 ts Capers

3 tb Tomato sauce

2 1/4 c Rice, washed and drained

4 c Boiling water

1 ts Saffron

1 cn Peas, drained

1 cn Pimientos

Remove meat from the lobster.
Shell and devein shrimp.
Scrub mussels and clams.
Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture.
Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het.
Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.
Cook ten minutes over low heat.
Add tomato sauce and rice and cook 5 minutes.
Add boiling water, saffron and shrimp.
Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
With a large spoon, turn rice from top to bottom.
Add lobster meat and peas; cover and cook 5 minutes longer.
Steam mussels and clams in a little water until their shells open.
Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish.

1/4 c Olive oil

4 lb Chicken pieces

1 lg Onion; diced

3 Red bell peppers; diced

5 c Chicken stock

-OR low-sodium chicken broth 1 tb Minced garlic

3 c Short-grain rice

2 ts Salt

1 ts White pepper

1/2 ts Saffron

3 lb Plum tomatoes

- peeled, seeded & chopped 16 lg Shrimp

16 Clams

16 Mussels

Lemon wedges for garnish HEAT THE OIL in a casserole over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring.
Meanwhile, bring the chicken stock to a boil in a separate pot.
When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper.
Stir to coat the rice with the oil.
Add the stock and the saffron.
Add the tomatoes.
Replace the chicken pieces, cover and cook for 25 minutes.
Add the shrimp and cook another 10 minutes.
If the pot has gotten too dry, add a little water or more stock.
Add the clams and mussels and cook until they open.
Remove from the heat and serve from the casserole.
Accompany with lemon wedges.
~–

2 tablespoons olive oil

2 tablespoons chopped garlic

2 tablespoons fresh lemon grass minced

2 tablespoons dried chiles de arbol

1/2 head napa cabbage

1 cup dry white wine

1 cup clam juice

1/4 cup fresh lime juice

Salt and fresh ground pepper 32 mussels — washed and debeared

1/4 cup chopped cilantro

Heat the olive oil in a medium stockpot over medium high heat. Add the garlic, lemon grass, and chiles and saute for 2 minutes. Add the cabbage and cook until almost wilted.
Add the white wine and reduce by half.
Add the clam and lime juice and bring to a boil, season with salt and pepper to taste.
Add the mussels and cook until opened.
Remove from the heat and add the cilantro.

Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1ᥳ

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

2 tb Olive oil

3 Shallots chopped

- or green onions 1 t Grated lemon rind

1/2 ts Red chili pepper flakes

2 tb Parsley, chopped

12 lg Shrimp or prawns

12 Scallops

1/2 c White wine

2 lb Mussels

28 oz Tomatoes, canned

1/4 c Basil, fresh, shredded

1 lb Linquini

Serve pasta and sauce in a large bowl on the table and let people help themselves.
Vary the seafood according to your tastes. If you prefer a vegetarian version, saute mushrooms and peppers instead of seafood and add into tomato sauce.
Grated parmesan is traditionally not offered with seafood dishes.
1.
In a large skillet, heat olive oil on medium-high heat.
Add shallots and

garlic.
Saute for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops.
Saute together until shrimps just turn pink and scallops are translucent, about 1-2 minutes.
Remove with a slotted spoon from skillet.
Season with salt and pepper.
2.
Add white wine to skillet, bring to boil and add mussels.
Cover and

steam mussels until they open, about 3 minutes.
Remove mussels from skillet and reserve with shrimps and scallops.
Discard any mussels that do not open.
Remove mussel meats from half the mussels, leaving remainder in their shells.
3.
Meanwhile drain tomatoes and chop, reserving juice.
Add tomatoes, juice

and chili flakes into skillet and bring to boil.
Stir in 2TB basil and simmer for 10 minutes to combine flavours.
Season with salt and pepper.
Sauce can be made ahead to this point.
4.
When ready to serve: bring a large pot of salted water to boil.
Add

pasta and cook until al dente, about 10-12 minutes.
Drain well. 5.
Return seafood to sauce, sprinkle with remaining basil then reheat.
Toss

with pasta and serve.