Caponata (Adapted from James Beard)
| 3 eggplants, diced |
1/2 tsp.
freshly ground black pepper |
| 1 celery heart, sliced |
6
chopped anchovies |
| a large onion, sliced |
3 Tbl.
capers |
| 1/3 C olive oil |
1/4 lb.
soft black olives |
| 5 large tomatoes, peeled,
seeded and quartered |
3 Tbl.
sugar |
| pinch of thyme |
1/8 C
vinegar |
| 1 bay leaf |
1 7oz
can tuna in water, drained |
| 4 tsp. salt or to taste |
4 Tbl.
chopped fresh parsley |
Sprinkle the eggplant cubes with 1 Tblsp salt
and drain in a colander. Blanch the celery in 1 quart boiling
water, then plunge into cold water. In a large saucepan, cook the
onion slowly in 2 Tblsp oil for 5 minutes. Add tomatoes, thyme,
bay leaf, salt and pepper. Cook 3 minutes, remove bay leaf and
put mixture through a sieve into a bowl.
Dry the eggplant and brown in the remaining oil for 5 minutes.
Combine with the tomato mixture, celery, anchovies, olives and
capers. Mix in the sugar and vinegar. Break up the tuna and add
to the vegetable mixture with the parsley. Serve with French or
Italian bread. For a nice variation, try adding a little lemon
zest. Serves 3. Caponata would be wonderful served with a top
notch Spanish Albariño , a
Sauvignon Blanc, a white Bordeaux or a dry or semi-dry Riesling.
Salmon with Ginger Vinaigrette
| 2 Tbl. Dijon mustard |
1/4 C diced pimento |
| 1 Tbl. grated fresh
ginger |
salt and freshly ground
black pepper |
| 2 Tbl. diced shallots |
1/3 cup olive or corn oil |
| 1 tsp. diced garlic |
4 salmon steaks or
boneless fillets with skin, 6-8 oz each |
| 2 Tbl. tarragon vinegar |
|
Prepare vinaigrette first so
the flavors can meld. Place first 7 ingredients in a mixing bowl.
Blend well with a wire whisk. Add the oil, whisking rapidly until
well blended. Barbecue or broil the salmon (approximately 10
minutes per pound of thickness - don't overcook). Serve with
vinaigrette spooned over each piece of fish. Serves 4. This
delicious dish calls for a sturdy white such as a fuller
Sauvignon Blanc or Pouilly Fumé/Sancerre, a fuller Chardonnay or
white Burgundy, a better Italian white such as Greco di Tufo or a
good dry rosé.
| 4 Tbl. butter |
1 C cream |
| 1 Tbl. oil |
juice of 1/2 lemon |
| 3/4 C flour |
salt and pepper |
| 1 lb. scallops |
1 tsp. chopped fresh
tarragon |
| 3/4 C gin |
1 Tbl. chopped fresh
parsley |
Wash and drain the scallops.
Heat the butter and oil in a large frying pan (medium). Spread
the flour on a dish. Add the scallops to the dish and toss to
coat. Shake off the excess flour and add the scallops to the hot
and foamy butter. Cook, turning with a spatula, until just
lightly browned, no more than 2 minutes. Pour in the gin, cream,
lemon juice, salt and pepper.
Reduce the heat, cover and simmer 2 minutes for tiny bay scallops
or 3-4 minutes for larger scallops. Spoon the scallops and cream
sauce into warm scallop shells or other serving plate. Sprinkle
lightly with parsley and tarragon. Serve immediately. (For a
lower cholesterol version, substitute margarine for the butter
and frozen dairy substitute for the cream. Reduce the gin to 1/2
Cup. Add 1/2 tsp extra tarragon while the scallops are simmering.
Serves 4. Serve with a rich, buttery Chardonnay or a Spanish
Albariño.
| 1 1/2 lb. small shrimp |
1/2 tsp minced garlic |
| 3 1/2 Tbl. olive oil |
2 Tbl. finely chopped
parsley |
| 3 1/2 Tbl. vegetable oil |
freshly ground black
pepper (5 or 6 twists of a pepper mill) |
| 2/3 C fine dry unflavored
bread crumbs |
lemon wedges |
Shell and devein the shrimp.
Wash and pat dry. Put into a large mixing bowl. Add as much of
the two oils (mixed in equal parts) and of the bread crumbs as
needed to obtain an even, light creamy coating. When the shrimp
are well coated, add the garlic, parsley, salt and pepper and mix
well. Let the shrimp sit at room temperature for 20-25 minutes.
Preheat broiler at least 15 minutes before cooking. Skewer the
shrimp lengthwise onto flat double edged skewers, 5 or 6 shrimp
per skewer. Curl and bend one end inward so that the skewer goes
through the shrimp at 3 points. Broil at maximum setting no more
than 3 minutes on one side and 2 minutes on the other. Each side
is done as soon as a crisp golden crust forms. Serve piping hot
on the skewers, with lemon wedges on the side. Serves 4-5. Serve
with a crisp Sauvignon Blanc, Sancerre or Pouilly-Fumé, a white
Bordeaux, a good Italian white or a Spanish Albariño.
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