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 – […]
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 […]
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 […]
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 […]
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 […]