BAKED OYSTERS ROCKEFELLER

BAKED OYSTERS ROCKEFELLER


OYSTERS HALF SHELL………Stuffed with Mung Bean ragout, Creamed Spinach,


Bacon, topped with grated Ementhal cheese


CHAMPAGNE SABAYON


DILL Sprig


CIABATTA BRUSCHETTA with TOMATO CONCASSE


PHYLLO DOUGH Rags


BALSAMIC REDUCTION


Fried BASIL LEAF


Fried GARLIC Chip


HERB OIL with RED PEPPER JUS

Langoustine tail on pan fried risotto

Langoustine tail on pan fried risotto




Arborio - 1cup

Stock-4cup

Chopped garlic few

Chopped onions few

Chopped oregano

White wine few

Olive oil 1 cup

Langoustine tail 1

Cream ½ cup

Butter 2 table spoon

Lemon juice few

Seasoning



Sauté garlic ,onion in a olive oil add Arborio and continue the same for few more minute

Then add little stock keep on string it till liquid observed ,do the same till it get cooked and form creamy consistency, finish it with herbs and cream, and seasoning

Pour it in the flat pan and set it in cold area

Marinate the seafood

Make a buree blanc

The cut the risotto to any shap and grill it in the hot plat, same time grill the meat and serve together

Lobster tail and mango skewers with lemon butter sauce

Lobster tail and mango skewers with lemon butter sauce

Lobster tail 200 gm

Mango big 1

Mixed lettuce few

Lemon juice 2 table spoon

Soft salted butter 2 table spoon



Method

Remove thw tail meat from the shell and cut it into even cube size

Cut the mango also in the same way

Marinate the lobster as u r wish

Then pock it in the skewer one peace of lobster and one peace of mango do it in same way as per the portion size

Then grill it in the griddle

Then add the lemon juice in the pan heat it up then remove from the heat and mix it with the soft butter make sure it doesn’t get separated

And serve together

grilled tilapia

curry crusted fillet of tilapia , eggplant confit ,and seafood Creole casserole

Tilapia 2no

Eggplant o1 no

Shallots 03 no

Cherry tomato 5 no

Olive oil 1 cup

Curry powder 1 t spoon

Basil few

Oregano few

Shrimp2no

Squid rings 2no

Tilapia dice 2 no

Mussels 2no

Clams 2no

Cream 2t spoon

Tomato sauce 2 t spoon

Creole seasoning 1t spoon

Garlic flakes 1 t spoon

Chilly flakes½ t spoon

white wine few

Salt and pepper as required



Method



Marinate the tilapia with the curry powder and olive oil and seasoning

Combine the egg plant dice ,shallots and cherry tomato, olive oil and seasoning in the roasting pan and cover it with silver foil and cook it in slow temperature of 180f for 3 hours

For casserole saute the garlic , with seafood with olive oil and add white wine and reduce and add creole seasoning and tomato sauce and seasoning and finish it with cream



Then finally grill the fish in the hot plate and serve with compliments

ravioli

RESIDENT MADE SAFFRON PASTA STUFFED WITH PRAWN TAPANADE AND PARSLEY AND GORGONZOLA CREAM

Flour 100gm

Egg small 2

Olive oil ½ cup

Saffron few

Shrimps small 5 no

Olives 1 no

Chopped red onion 2 table spoon

Chopped chives few

Chopped celery 1 t spoon

Parsley ½ bunch

Blue cheese few

Parmesan flakes few

Fresh cream 1cup

White wine few

Chopped garlic



Method

Make a pasta dough combining flour egg ,saffron water and little olive oil

Finley chop the shrimps and olives ,mix it with onion and chives and seasoning

Make the sheet little thick and place the japanned mixture in the center make desired shape u want and pouch it in the hot water

Then sauté the red onion, celery ,chopped garlic and olive oil and add white wine and reduce and add crean and chopped parsley and blue cheese and blend it in the blender then strain it

And reheat it with the pasta and sreve with parmesan flakes

clams going royal

clams and beer
Bee r and clams go together well in this finger food appetizer. If you cannot use beer, substitute with clam juice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· 1 stick (1/4 pound or 8 Tablespoons) butter, at room temperature
· 1/2 cup fine bread crumbs
· 1/4 cup beer (clam juice may be substituted)
· 1 small sweet onion, minced
· 4 garlic cloves, minced
· 2 tablespoons minced fresh parsley
· 1 teaspoon basil
· 1/2 teaspoon dried oregano
· 1/2 teaspoon rosemary
· 1/8 teaspoon ground red pepper
· Salt and freshly ground pepper to taste
· 4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
· 36 toasted baguette slices
· 1/2 cup grated Parmesan cheese
Preparation:
Preheat oven to 375 F. Line baking sheets with Silpats or lightly grease. Combine butter, bread crumbs, beer, sweet onion, garlic, parsley, basil, oregano, and rosemary. Add salt and pepper to taste, and mix thoroughly. Stir in clams. Add additional clam juice if mixture appears too dry. Spread clam mixture on toasted baguette slices. Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Increase oven heat to broil. Return clam rounds to oven and broil until golden. Serve hot.

clams casino
Classic clams casino are topped with a savory breadcrumb mixture and broiled on the halfshell atop a bed of salt. This is a quick and easy dish, great as an entree or appetizer.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· Rock salt
· 24 quahogs, little-neck size, opened and left in the half shell
· 3/4 cup soft bread crumbs (French or Italian)
· 1/4 teaspoon freshly ground black pepper
· 1/4 teaspoon cayenne pepper
· 5 Tablespoons chopped parsley, preferably flat Italian kind
· 4 to 6 Tablespoons olive oil
· 1 clove garlic minced
Preparation:
Preheat oven to 500 degrees F. Partiallly filll a shallow baking dish (a rimmed cookie sheet is suggested) with rock salt. Set the half-shell quahog clams on the salt. Mix the bread crumbs, black pepper, 3 tablespoons of the parsley, and the optional cayenne pepper. Spoon this mix equally over the clams. Mix the oil and garlic thoroughly; pour carefuly over each clam. Bake for about 10 minutes. If the crumbs have not sufficiently browned, place the dish under the broiler till golden. Sprinkle clams with remainder of parsley and serve immediately.

lobster of its own

Lobster tail

Lobsters tails can be grilled, steamed, baked or broiled

Baked Lobster Tails
4 (6-ounce) frozen Lobster tailsMelted butter Lemon slices
Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)
NOTE: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.
Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven.
Serve immediately with melted butter and lemon slices.
Makes 4 servings

Serving lobster tails to your dinner guests or loved ones is always a special treat, so you want them to taste great! Saying this, be careful and buy the best product you can afford and buy from a reputable source. As lobster tails usually come frozen, you need to know which ones are the best to buy.
There are two types of frozen lobster tails - warm-water or cold-water lobster tails.
1. Warm-water lobster tails are mainly from Florida, the Caribbean, and Latin America. Warm-water lobster tails are not as reliable in quality as the cold-water lobster tails, as the meat can be mushy and not firm. There is nothing worse than spending your time and money to prepare a wonderful dinner and have one of the dishes not be up to par! Especially when you are spending the extra money to serve lobster tails.Another way to tell the difference is by looking at the shells. Caribbean warm-water tails have distinct yellow spots and a yellow band across the tail.
2. Cold-water lobster tails generally come from Australia, New Zealand, and South Africa. It is harder to get frozen lobster tails from Maine as the lobster are more expensive and the tails usually have less meat.Look for the cold water ones, as they have whiter meat and are considered more tender because they grown more slowly in colder winters. Yes, the cold-water lobster tails will probably be more expensive, but why take a chance!
There is a difference in taste and quality in these two types of frozen lobster tails. When buying frozen lobster tail, ask the fish provider if they are warm-water or cold water lobsters. If your fish provider doesn't know, just presume they are warm-water lobster and don't purchase.
Other things to avoid when buying frozen lobster tails: If you see any discoloration, like black spots, in the flesh of the lobster meat, don't purchase, as they were probably not handled properly. Also, if the tail has a grayish color, it is a sign the lobster wasn't alive during the processing.

assorted sushi

For vinegar sushi rice

Rice Japanese 4cup
Water 4 cup

Sushi rice vinegar

Rice wine vinegar 1 cup
Mirin 1 cup
Sugar 5 tsp
Kosher salt 1 tsp
Bonito flakes few
Dashy 1 tsp
Sake 1 cup

Wash the rice
Cook the rice in the rice cooker
Make the sushi vinegar; add this to the hot cooked rice 6:1 ratio
Don’t refrigerate, try to use before it comes cold

Pickling juice

Water ¼ gallon
Rice wine vinegar ½ gallons
Brown sugar 2 cups
Kosher salt ½ cup
Cinnamon sticks 4 no
Star anise 4 no
Bay leaf 6 leaf
Pepper corn black 15 ea

Method

In a thick bottom pan put all the ingredients and bring to boil
Reduce the heat &let it simmer for 10 min
Remove it allow to cool

Mushroom avocado and cream cheese maki roll

Cream cheese long baton assorted prepared mushrooms preserver in the pickling juice
Avocado batons
Spread the sushi rice on the nori sheet on the sushi mat. Apply wasabi , place cream cheese mushroom and avocado on the rice in the centre and roll ensuring all ingredients are firmly held. The diameter should be 2 inch

This is the basic this can be stuffed with carrot , cucumber, crab meat, mackerel, salmon, tuna, asparagus, beans, and octopus and named as maki roll

Salmon nigiri

Salmon –de skin- , trim and remove the belly, cut the salmon i9nto 1 ½ inch square strips, and season it with crushed pepper and pickling juice
Take the nigiri mould, a small rectangular mould; make the sushi rice shape with help of the mould
Place the salmon on nigiri. Balance it and tie it with the nori sheet ribbon

Uramaki roll

It is slight different than maki roll , first place the rice on the sushi mat apply wasabi and the nori sheet and stuff with your choice,
After rolling coat the roll with black and white sesame seed
Some classical sushi are


Cucumber wrapped mackerel
Shrimp nigiri with toasted sesame seed
spicy ahi tuna nigiri
grilled octopus maki roll
grilled Portobello mushroom nigiri