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Chef Don's
Favorite Cape Cod Seafood Recipes
Seafood Newburg
Serves 4
8 oz. Shrimp, medium, peeled & deveined
8 oz. Scallops
8 oz. Lobster Meat, cooked, large pieces
8 oz. Crab Meat, cooked, large pieces
2 Tbsp. Shallots, minced
1 Tbsp. Butter
1 Tbsp. Oil
2 Tbsp. Dry Sherry
4 Large Egg Yolks
1 Tbsp. Cognac
1 cup Lobster Stock
2 cups Cream
3-4 tsp. Tomato Paste
1/2 tsp. Nutmeg
1 tsp. Thyme
Salt & White Pepper to taste
Heat the butter and the oil in a sauté pan
over medium high heat until hot. Sauté the shrimp and scallops.
Add the rest of the seafood when the shrimp and scallops are 3/4
cooked. When all of the seafood is done flame with the cognac. Transfer
the seafood to a bowl and keep warm. Add the stock and the shallots and
reduce by 1/2. In a separate bowl whisk together the cream and the
eggs. Add the sherry to the pan and reduce the heat to medium. Whisk
the cream mixture in to the pan stirring constantly. Add the seafood
and the rest of the ingredients and cook until thick. Do not boil the
sauce. Adjust seasonings and serve.
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Herbed Toast Points
Serves 4
4
slices White Bread
1 stick Butter, softened
1 Tbsp. Shallots, Minced
1 1/2 tsp. White Wine
2
tsp. Parsley
2 tsp. Thyme
2 tsp. Chervil
Preheat oven to 350°. Combine all ingredients except the bread in a
bowl and mix well. Cut crust off of the bread. Spread butter on the
bread, cut into quarters, bake for 10 minutes and serve. |
Rice Pilaf
Serves 4
1 cup Long Grain Rice
2 cups Chicken Stock
1/2 oz. Butter
1 oz. Onion, diced
1 oz. Carrot, diced
1 oz Celery, diced
1 tsp Thyme
Salt and Pepper to taste
Sweat the vegetables in the butter. Add rice and sauté briefly. Add
stock and spices, bring to a boil. Cover and finish in the oven at 350°
for 45 to 50 minutes. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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