Oysters Florentine
serves four
Ingredients
1 lb. (454 gr.) fresh baby spinach
¼ lb. or 125 gr. cream cheese
24 to 32 (whatever is practical) Atlantic oysters
1 cup grated cheddar cheese
Liberal dose of chives or other herb garnish
Directions
Shuck the oysters, reserving oyster liquor
Reduce oyster liquor to one third
Cook the spinach – microwaving in 8” Pyrex-type baking dish is fine
Stir in cream [...]
Scallops, Pan Seared, with Roasted Red Pepper Sauce (serves four)
Ingredients:
4 Tbspns butter or a butter-olive oil 50-50 mixture
2 lbs. sea scallops (or at least a half pound per person)
In a large skillet, melt butter over low heat. Add scallops until they shed their liquid into the pan.
Remove scallops and reduce scallop liquid and butter to a rich, nutty brown.
Turn heat to high, add [...]
Very Best Fish Burgers
(Makes Eight)
Michelle and I discovered wonderful fish burgers in the Magdalene Islands. This is my variation on them based on guesswork and personal taste.
Ingredients
Three lbs of fresh cod or haddock
One tblspn lemon juice
One tblspn Fine Herbs, Herbes de Provence or any combination of herbs you like with seafood.
Quarter cup [...]
Oyster Po’ Boy Sandwiches
Shuck oysters (at least a half dozen per sandwich)
Save or reduce oyster liquor for flavour. I render it down with butter to a brown sauce consistency and pour it on sandwich contents.
Fill a pot with a couple of inches of vegetable oil
Dredge oysters in corn meal, seasoned to taste with garlic powder or garlic salt.
Put [...]
Crab Cakes with Cajun Remoulade
Inn On The Cove, Saint John, NB www.innonthecove.com
Ross Mavis, Chef and, with his fabulous wife Willa, owner, operator. Reproduced here with Ross’s permission. See his cook books at: www.innonthecove.com/tides_table_cookbooks.html
Crab Cakes
Best cooked in a well-seasoned cast iron frying pan with a little canola oil.
(I usually make at least a triple batch and hope and scheme for [...]