12 each fresh mussels and clams
4 small lobster tails
1 large red snapper fillet (or a fillet of your choose)
1-pound fresh ripe tomatoes chopped
3 cups fish stock or vegetable stock
16 ounces clam juice
3 leeks sliced
1 cup white wine
3 tablespoon chopped parsley
3 cloves garlic minced
2 bay leaves
1 teaspoon each dry thyme and fennel seeds crushed
1 / 2 teaspoon saffron
Prep clams and mussels by washing if needed, then sock in salty water 15 to 20 minutes rinse and soak at least twice. Drain and discard water.
You can split Lobster if you want (this makes it easier for you guest to eat) Cover and refrigerate all shellfish and snapper until needed.
In large stockpot Stock and clam juice, add tomatoes, leeks, wine, parsley, garlic, and the spices, bay leaf, thyme fennel and saffron. Bring to a boil, lower heat to simmer cover and simmer about 15 minutes.
Add mussels, clam, and snapper. Raise heat to boil then lower back to simmer and simmer about 8 minutes discard any clam or mussels that do not open.
Serve with sour dough or French bread; a good first course would be a light green salad with a French dressing. I think there is a French dressing recipe on my web-site curtisaikens.net if not there will be.
1 1 / 2 pounds ground beef
3 to 4 tablespoon flour
3 green onions chopped
2 cloves garlic minced
8 to 10 ounces egg noodles
1 / 2 pound button mushroom sliced
10 ounces sour cream
1 / 4 teaspoon each salt and pepper
Cook noodles according to package directions, keep warm until needed.
To large skillet heat oil add green onions and garlic sauté about 2 minutes, add ground beef, with wooden spoon break beef up in to small chucks. Dust ground beef with flour, (as beef browns, gravy is made) lower heat to keep form burning continue stir to make gravy cook about 4 to 5 minutes add mushrooms, cook until mushrooms are soft. (About 5 minutes). Add sour cream and salt and pepper. Stir to keep sour cream for separating. You can add noodles to pan or plate noodles then serve stroganoff over noodles at the table.
Pork Chops with Mustard Sauce
4 thick cut pork shops
1 / 2 teaspoon each salt and ground pepper
2 to 3 tablespoon oil
1 / 2 cup vegetable broth
2 tablespoon Dijon mustard
1 / 2 cup heavy cream or half and half
Season chops with salt and pepper (for little something something add 1 / 4 teaspoon each garlic and onion powder to salt and pepper) In large sauté pan heat oil add chops cook 4 to 5 minutes then turn (heat medium to high don’t burn chops but cook them well) turn again after about cook both side twice. It is ok to cover while cooking. Remove chops from pan keep warm.
To pan add broth raise heat and stir with wooden spoon to loosen, bits of pork chop that stuck, Combine cream and mustard, add to pan, Lower heat and simmer about 10 minutes or until sauce is thick. Return chops to pan serve it hot with Rice or potatoes.
E-Z Glazed Chicken
2 tablespoon vegetable oil
1 pound boneless chicken
1 / 4 teaspoon each slat and pepper
1 / 2 cup peach preserves
3 tablespoon balsamic vinegar
2 green onions chopped
1 /2 teaspoon ground pepper
Heat oil in large pan, season chicken with 1 / 4 teaspoon salt and pepper add to pan and cook until all pinkness is gown 7 to 10 minutes. Remove for pan keep warm.
Add preserves balsamic vinegar green onion and remaining pepper to pan. Lower heat to simmer cook until onion are tender and preserve has melted. Add chicken back to pan serve over wild rice.
These recipes are all simple and easy, yet very tasty, they go well with a tossed salad, and sourdough bread. Finish the meal sliced fresh fruit with whip cream for desert giving you and great 3 course meal that can be done in less than 45 minutes.