PAELLA A LA MCLEAN

PAELLA A LA  MCLEAN Serves 8•  7 cups    chicken stock or broth (low salt)•  BG        satchel (parsley stems, pepper corns, thyme and bay leaves)• 2 lbs      small mussels•  2 oz      white wine•  1.5 lbs   sea bass or monkfish, cut to serving size•  20         medium shrimp•  ½  lb     squid , cut …

Crab Cakes III

CRAB CAKES III  (80mm ring molds=4cakes; 60mm=6 cakes;40mm=12 cakes)1 lb            jumbo lump crab meat1                egg1 T             Dijon mustard4 dashes     Tennessee Sunshine2 T             chopped fresh parsley1 t              Worchester sauceS/P             TT5 T             fresh breadcrumbs or Panko¼ C            Wondra flour or AP flour2T              butter or mild EVOO1.  Pick crab meat over and set aside in colander to drain2.  …

Seared Potato Footballs or Pommes de Terre Rissolees

When doing a stagiaire at The George Town Club one afternoon, I prepared a batch of pommes de terrre rissolee.  The chef placed two “football potatoes” on each entree plate as an amuse-bouche, to the delight of the club dinners. The French classic sauteed/roasted potato dish called Pommes de Terre Rissolees calls for small potatoes …

Always A Nice Starter for a Holiday Dinner . . .

I stock shrimp–buy the 11-15/lb size from Costco, bring ’em home, vacuum seal them in bags of 4 to 6–then freeze them for posterity. They’re easy to prepare with the only caution not to over cook them. Here’s how: thaw the shrimp, set a timer for two minutes, bring a small pot of beer or …

Thanksgiving Dinner

The menu:2 10-12 pound turkeysChicken stock (for gravy, stuffings and carrots) Day ahead gravy (your recipe, my stock)Cranberries with roasted jalapenosTwo stuffingsMashed potatoes (your recipe)Glazed CarrotsBrussels sprouts with bacon lardons or Spicy sproutsPies and Gelatos CHICKEN STOCK If you worked for French or Italian chefs in high-end kitchens, they had you made stocks a couple …