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| 3 Tbl. butter | salt and cayenne to taste |
| 3 Tbl. flour | 1 egg |
| 1 C hot milk | 2 Tbl. warm heavy cream |
| 2 C minced cooked fish or mixed seafood | 1 tsp. lemon juice or 2 Tblsp dry sherry |
| 1 Tbl. minced fresh parsley | fine bread crumbs |
| 1 Tbl. minced onion | 1 egg, lightly beaten with 2 Tblsp water |
Melt butter in a sauce pan over low heat. Stir
in flour. Gradually add milk and cook, stirring constantly, until
smooth and thick. Add fish, parsley, onion, salt and cayenne.
Cook over low heat 10 minutes, stirring occasionally. Lightly
beat egg and cream and stir into fish mixture. Cook, stirring, 1
minute. Remove pan from heat and add lemon juice or Sherry.
Spread batter in a buttered shallow dish to cool and shape into
croquettes. Roll them in bread crumbs, in beaten egg, and again
in bread crumbs. Fry, a few at a time in hot deep oil (375 F)
until lightly brown. Drain on paper towel and serve with your
favorite sauce. Serve with a good Chardonnay or a Spanish
Albariño.
Chicken and Shrimp Stew
| 6 large or 12 small chicken thighs | 1 Tbl. Pernod or other anise based liqueur |
| 2 Tbl. olive oil | 1 C water |
| salt and freshly ground black pepper | 4 cloves garlic |
| 1 lb. medium shrimp, peeled (reserve shells) | 2 Tbl. Italian parsley, chopped |
| 1 medium onion, chopped | 1 oz unsweetened chocolate |
| 1 lb. ripe tomatoes, seeded and chopped | 1/4 C whole toasted almonds |
| 1/2 C dry white wine |
Rinse and pat chicken dry. Trim and discard as
much fat a possible. Brown chicken in oil, seasoning lightly with
salt and pepper. Remove chicken from pan and drain fat. Cook
shells, onions and tomatoes in the pan, stirring regularly until
tomatoes go dry, about 10 minutes. Add the wine, Pernod, water
and the chicken to the pan. Simmer uncovered 30 minutes
Process the remaining ingredients (except the shrimp) to a paste,
using a bit of cooking liquid to make it smooth. Remove the
shells and add the shrimp to the pan. Add the paste and stir to
thicken the sauce. Cook 5 minutes more. Taste for salt, pepper
and perhaps a pinch or sugar. Serve with rough textured bread.
Serves 6. Serve with a full flavored Chardonnay, Sauvignon Blanc
or a light fruity Zinfandel, a Beaujolais, a Dolcetto or a
lighter Barbera.
Shrimp and Fennel with Spinach Fettuccine
| 4 Tbl. olive oil | 1 1/2 tsp. grated orange peel |
| 3/4 lb. large shrimp, peeled and deveined | 1 1/3 C bottled clam juice |
| 1 large fennel bulb, sliced | 3 Tbl. chopped fresh basil |
| 1/4 tsp red pepper flakes | 1/2 lb. spinach fettuccine |
| 1/4 C oil packed sun-dried tomatoes, drained and chopped | salt and pepper, if desired |
| 1 Tbl. garlic minced garlic |
Cook fettuccini according to directions until
al dente. Run under cold water and drain. Toss with 1 Tbl. oil
to prevent sticking.
Meanwhile, heat 3 Tbl. oil in a heavy large skillet over medium
high heat. Sauté shrimp until just cooked through, about 3
minutes. Transfer to a bowl using a slotted spoon. Add fennel and
pepper flakes to same skillet. Reduce heat and sauté until
fennel begins to soften, 5 - 7 minutes. Add tomatoes, garlic and
orange peel. Stir 1 minute. Add clam juice and basil. Simmer 4
minutes. Add pasta, shrimp and optional salt and pepper. Toss
until sauce coats the pasta and shrimp rewarms, about 2 minutes.
Serves 2 as a main coarse, 4 as a first course. This is fairly
mild in flavor and is equally good cold the next day. Serve with
a light, refreshing Pinot Grigio, Pinot Bianco, Pinot Gris or a Sauvignon Blanc.
Salmon au Poive
| 1 1/2 lb. salmon fillets | 2 Tbl. Scotch |
| flour for dusting | pinch salt |
| 1 Tbl. vegetable oil | 1 Tbl. coarsely ground black pepper |
| 1 Tbl. butter | 1 1/2 C beef broth |
| SAUCE: | 1/2 C heavy cream |
| 2 1/2 Tbl. butter | fresh herb of your choice |
| 1 1/2 Tbl. flour |
Heat broiler. Dust fillets with flour and sauté 2 minutes in hot oil and butter. Remove fish and set under broiler to lightly brown, 6 to 8 minutes. Meanwhile, prepare the sauce. Melt butter in a saucepan. Add flour, mixing quickly into a lumpless paste. Add remaining sauce ingredients. Stir constantly on low until sauce thickens. Pour over salmon on warm plates. Garnish with herb of your choice. Serve immediately. Serves 4. This recipe calls for a red wine such as a good Pinot Noir or red Burgundy, a light to medium styled Cabernet or a good Spanish red.
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