5 medium peppers 2 shallot onions 2 cloves of garlic ½ lb of chopped sirloin meat 1 cup brown rice ¼ c of tomato sauce Salt and pepper
Make brown rice according to directions. Finely chop garlic and shallots. Sauté in vegetable oil until clear, but do not brown. Add meat and sauté till brown. Meat may be replaced with vegetables for a vegetarian dish. Cut tops off peppers and clean out seeds. Line them in a baking dish, lightly greased. Combine meat (or vegetables) and rice; add salt and pepper to taste.
Place mixture in peppers and top with a Tbs of sauce. Heat at 350 F for 20 minutes. Option: Place the peppers in foil and heat on upper shelf of BBQ. Serves five.
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CRAB CAKES
3 lb. Jumbo Lump Maryland Crabmeat (shell pieces removed) 2 tsp. Rustic Rub 3 tsp. Mayonnaise 3 tsp. Tartar 3 tsp. Worcestershire Sauce 3 tsp. Baking Powder 6 tsp. Chopped Flat Parsley 4 tbsp. Dried Mustard 4 ½ lb. White Bread, diced, dark crust removed (2 ½ loafs = 4 ½ lbs) 3 Eggs, beaten 3 Medium Yellow Onions, diced small Salt and Pepper to taste
Directions:
1. Sautee onions in 3 tablespoons of butter until clear. Let cool to room temperature. 2. Dice bread into ½” (or smaller) cubes 3. Except for crabmeat, mix all ingredients in a bowl making sure that the bread becomes saturated with all other ingredients. 4. Add crabmeat 5. Mold into patties and fry on medium heat until golden brown or bake on a cookie sheet or foil, not covered, at 400°F until golden brown, about 15 minutes.
La Mer Seafood
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Fresh Fruit Salad
No summer party is complete without a fruit salad.
Add all and any ripe fruits. The photo above includes:
Blackberries Red Delicious Apples Blueberries Strawberries, Kiwi Pear Banana Bing Cherries Plum Grapes
Pineapple, cantaloupe, honey dew, raisins and any other fruit that is available can be added. Cut all the fruit into bite sizes, especially the grapes. Peal the apple to avoid a tough chew. If available add an orange. If not, add a small amount of orange juice to cover, avoid using too much since it pools on the bottom of the bowl. The orange juice brings out the sweetness and flavor of all the fruit. Can be fermented overnight, but that causes all the fruit to take on the plum color.
Recipes
Pumpkin Soup from Antonio of Gavi
1 medium pumpkin 2 medium yellow or white onions 5 cloves of garlic 2 TBLS virgin olive oil 14 cups of fresh pumpkin 64 oz chicken broth Fresh thyme 1 orange I cup fat free milk
Cut the pumpkin in half. Scoop the seeds and rind out with an ice cream scooper. Peel pumpkin into small pieces about 1" cubes. A big serrated knife peels the skin easily. Place the pieces into a big soup pot and cover with chicken broth. Bring to a boil and simmer till pumpkin is soft, about an hour and half.
Chop onion and garlic. In a large sautéing pan, sauté together the onion and garlic in oil until translucent soft, not burned. Add the cooked pumpkin, stir and cook for 2 more minutes. Add 64 oz. of chicken broth, on low heat cook for 1 hour or until soft.
Turn off the heat and cool. Blend cooked pumpkin in the food processor. Cook on the stove for 2 - 3 minutes, adding fresh juice from one orange and 1 cup of milk. Finish with fresh thyme and orange zest. Serves 8.
Pumpkin seeds make a great snack. They can be cleaned and spread on a non greased cookie sheet, lightly salt and bake at 350°F for about 10 minutes until golden brown.
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Easy No Knead Bread
Ingredients: 3 cups flour 1 tablespoon salt 1/4 teaspoon yeast 1 1/2 cups water
Instructions: Mix together dry ingredients. Add water, and stir until forms shaggy ball. Cover bowl and let sit for between 12-24 hours. Reform risen dough into a ball. Set timer for two hours. After one and a half hours, put a covered pot or dish (casserole dishes are usually good) in the oven. Set temp to 450. After half an hour, put dough in pot. Cook for half an hour covered, then take off cover and cook for 15 minutes. Take out and remove from pot. Let cool.
Cacciucco a fish stew made in the Tuscan port of Livorno
To serve 12: Ingredients: 5 pounds of mixed fish 1/3 Cup Olive Oil One and Half Medium onions, minced 6 cloves garlic, Whole 2 bunches of parsley, chopped 2 Pounds Canned Plum Tomatoes 4 tablespoons red wine vinegar diluted in 1 1/2 cup of water 1 Cup Fish Stock Salt and crumbled or minced hot red pepper to taste Use the whole fish, cut into pieces, Sea Bass, Snapper. or Halibut and Striped Bass Steaks, Monk Fish pieces are great. Some Shrimp would be a good addition. Saute the fish until almost cooked, remove and reserve. Sauté the onion, parsley, and garlic in the oil in a Heavy Sauce Pan. Once the onion has turned translucent, stir in the chopped tomatoes and season the mixture to taste. When the tomatoes are done, stir in the water and vinegar. Add stock. Simmer for a few more minutes and remove the garlic. With a hand blender, blend the sauce and return it to the fire with the fish. Simmer until the fish is done, 10-15 minutes. Meanwhile, toast several slices of bread and rub them with a crushed clove of garlic. Once the fish is done, line the bottoms of your bowls with the toasted bread, ladle the soup over them, and serve. Alex-Armonk Lobster House
1 Head Romaine lettuce, rinsed and trimmed ¼ cup Mayonnaise ¼ cup Fresh Lemon Juice 1 cup Colossal Crabmeat ¼ cup Parmesan Cheese, shredded 8 Grape Tomatoes, halved 2 Garlic Cloves, minced, lightly sauteed Dash of Worcestershire sauce Salt & Pepper
Yields: 2 servings
Directions: 1. Chop lettuce into 1″x 1″ chunks and place in a large mixing bowl. 2. In a small bowl, combine mayonnaise, lemon, garlic and Worcestershire sauce, salt & pepper. Mix well and pour over lettuce. Toss salad and arrange on plates. 3. Distribute crab over lettuce, garnish with tomatoes, cheese.
La Mer Seafood
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FISH TACOS Recipe of the Week from La Mer Seafood
For the Whole Family Serves 4
4, 6 oz. Tortilla crusted Tilapia 4 Whole wheat Flour Tortillas 8 oz. La Mer’s Salsa 1 Large ripe tomato Shredded Romaine lettuce 1 Green bell pepper, sliced thin 16 oz. Monterey & Cheddar Cheese, shredded 8 oz. Fresh cilantro, chopped small 8 oz. Sour cream on the side
Serve with Spanish rice and refried beans.
Preparation 1. Heat Precooked crusted Tilapia in a 400°F oven for 10 minutes, not covered. 2. Meanwhile washing and drying the lettuce and small dicing the tomato allowing any water or loose seeds to fall away. 3. After 10 minutes, place on top of the fillets the cheese mixture and peppers. Allow to broil until cheese is well melted. About 3 minutes more. 4. Place fish and cheese on open tortilla. Add salsa and romaine and fresh tomato. Roll sides in first and then roll tortilla until tight. Place back under broiler for 1 minute. 5. Serve with sour cream, Spanish rice or guacamole.
La Mer Gourmet Seafood & Caterers 407 Main Street, Armonk, NY 10504 914-273-1766 Fax 917-273-1571
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Mushroom Delight
1 dozen medium mushrooms 1 red onion Vegetable oil Fresh parsley & basil & arugula
Break off mushroom steams, wash caps with damp paper towel. Peel and slice onion very thin. Combine and coat with 1 Tbls of vegetable oil. Broil 5 minutes and turn for another 5 minutes till slightly browned on both side. An alternative can be browning them on a skillet or BBQ on tin foil. Coarsely chop parsley, basil and arugula. Toss together with a simple vinaigrette dressing. Serve warm as a delightful summer salad.
