Seafood Pot Pie

This is not your ordinary grandma-style pot pie!  A mouthwatering blend of seafood, homemade stock and a creamy white wine sauce, this recipe is perfect for your next special occasion. 

Unfortunately, we weren't able to find as much lobster as we would have liked, so we had to improvise a little, and the results were fantastic.  The base for the creamy sauce started with a batch of homemade stock made from shrimp and lobster shells and white wine.  Yes, it does take a little extra time to make the stock, but the flavor was SO worth it.   This meal is something that will impress your guests and have them asking for the recipe.  Enjoy!!

Prepare the Seafood Stock

4-6 cups  Seafood Shells (I used the lobster shells and shrimp shells)
1  Large Onion, chopped
1  Carrot, chopped
1  Celery Rib, chopped
Cold Water (enough to cover shells)
1/2 tsp  Dried Thyme
2 tsp  Fresh Parsley
1 Bay Leaf
12  Whole Black Peppercorns
1/2 cup Dry White Wine

In a large soup pot combine shells, onion, carrot, and celery, and add enough water to cover.  Place the remaining spices in a piece of cheesecloth and tie the top.  (If you don't have cheesecloth, I used a tea ball and it worked great!).

Add the spice bundle to the pot and bring to a boil.  When the stock begins to boil, skim off the foam.  Allow the stock to boil for about 10 minutes, reduce heat to medium-low and simmer stock for 30 minutes, then add the white wine and simmer 10 minutes longer.  Strain the stock using cheesecloth and a colander and discard shells.  Use the amount of stock needed and the remainder can be frozen for another recipe.

For the pot pie crust, I did cheat a bit on this step and used store bought pie crust.  I used a glass to cut 2 large circles for each pie, placed them on a baking sheet with 1 circle overlapping the other.  For seasoning I added a sprinkle of thyme and kosher salt and baked them per the instructions, then set aside.

Now for the Filling
2 TB  Butter
1  Small Onion, finely diced
4  Yukon Gold Potatoes, diced in 1/2-inch cubes
2  Carrots, diced
1/2 cup  Frozen Pearl Onions
1 tsp  Kosher Salt
1/4 tsp  White Pepper
2 cups  Seafood Stock
1 cup  Half and Half
1 lb  Shrimp, (21-25 size) peeled and deveined then sliced down the center, shells reserved to make stock (above)
2  Medium Lobster Tails (gently remove meat from shells & cut into 1-inch cubes, reserve shells for stock)
3/4 lb  Bay Scallops, rinsed
4 TB  Butter
4 TB  Flour

In a large soup pot, melt the 2 TB butter.  Add the onion, potatoes, carrot and pearl onions, stirring to coat with the butter.  Sprinkle with the kosher salt and pepper and cook about 5 minutes until the vegetables begin to brown on the edges but are not fully cooked.

While the vegetables are cooking you can get the next step ready. 

In a small skillet make a roux by melting the 4 TB butter over medium heat, next adding the 4 TB flour and stirring until the mixture turns slightly brown.  ** You may not use all of this mixture depending on the thickness of the broth desired.  I used about 3/4 of the roux by it's always better to have a bit extra on hand should you need it!  Keep the mixture warm.

Back to the filling:  Add the seafood stock and half and half to the pot and gently stir the vegetables, cooking for about 5 minutes until the carrots and potatoes are almost tender. Carefully add the shrimp to the pot making sure to push them down into the broth, and simmer on low for 3 minutes. Next add the lobster, followed by the scallops.  These will cook very quickly and only need about 4 minutes to finish the filling.  Increase the heat slightly to medium and add a few teaspoons of the roux to the filling, stirring gently and adding more roux as needed to get the desired consistency.

Spoon the filing into soup bowls, add the double-circle crust on top of each and serve.

Easy Irish Soda Bread

Baking a loaf of Irish Soda Bread is total culinary therapy!  The smell of fresh bread baking and the texture of that first bite are heavenly.  This recipe is a great way to teach kids about their Irish heritage and their ancestors, while also teaching them the art of breadmaking.  If you like raisins or caraway seeds in your Soda Bread add them to the dough along with the buttermilk.

4 cups All-Purpose Flour
4 TB White Sugar
1 tsp Baking Soda
1 TB Baking Powder
1/2 tsp Salt
1/2 cup Margarine, softened
1 cup Buttermilk
1 Egg
1/4 cup Butter, melted
1/4 cup Buttermilk

Preheat oven to 375 degrees. Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead lightly.

Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk and brush lightly onto loaf. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If desired, continue to brush the loaf with the butter mixture while it bakes for a golden top crust.

Sarah's Super Bowl Nachos

Dinner for Super Bowl Sunday was all about building the perfect nachos.  It's so much fun to watch kids decorate and construct the perfect blend of toppings and then they get to eat it!  After heating some nacho cheese in the crock pot, and making a quick batch of taco ground beef, we had bowls of guacamole, green onions, black olives, tomatoes and sour cream ready to go. 

How Do You Cook a Standing Rib (Prime Rib) Roast?

Serving a Prime Rib Roast to your guests may seem overwhelming, but it is actually a very simple meal. When buying the roast, allow 1 rib per 2 people, so a 3-rib roast will serve 6 people and a 4-rib will serve 8. Don't buy smaller than the 3-rib roast for best results. 

Cook a Standing Rib (Prime Rib) Roast using a Searing Method

Preheat oven to 450 degrees. Roast should stand at room temperature for 1 to 1 1/2 hours if possible. In foil lined baking pan place roast rib side down. Season generously with Kosher salt and fresh black pepper. For extra flavor, rub roast with a cut fresh garlic clove before seasoning. Insert meat thermometer in center of roast without touching the bone. Do not cover and do not add liquid.

Roast, uncovered 25 minutes, then reduce heat to 300F. (To bring the temperature down quickly, leave oven down open slightly for a few minutes.) Continue roasting to desired doneness. The roast will continue to cook slightly after removing from the oven, so be careful not to overcook.

Transfer roast to a platter and let rest for 5 - 10 mintues. To carve, use a long, thin and very sharp knife to cut the roast away from the bones. Slice roast into steaks. The inside cuts will be most rare and end cuts will be more medium to well.  Serve with Au Jus and Horseradish Sauce.

Pineapple Upside Down Cake

The birthday cake request this year from our youngest was for Pineapple Upside Down Cake.  This is one of my favorite cakes to make because it looks amazing and is super easy to make.  Enjoy!

  

1 box  Pineapple Cake Mix
1/2 cup Butter
3/4 cup  Brown Sugar
1 20 oz can  Pineapple Rings, drained
Maraschino Cherries for Garnish (about 6 cherries, sliced in half)

On the stovetop, using a large stainless skillet, melt the butter and add brown sugar, heating over low heat until blended and smooth.  Remove from heat.

Place about 6 - 7 pineapple rings in an even layer on the bottom of the skillet.  Place a cherry, sliced side up, inside of each ring.

Prepare cake mix according to package directions and pour batter over the pineapple rings.

Place skillet in oven and bake about 40 - 45 minutes or until a toothpick inserted in the center comes out clean. 

Allow to cool 15 minutes. Using a small knife, carefully loosen the cake from the edges, if needed, and invert cake onto a serving tray (a round pizza pan works great for this).  Serve with a scoop of vanilla ice cream.

Low Country Shrimp Boil

Low-Country Boil? Frogmore Stew? Beaufort Stew? Shrimp Boil? The name given to this delicious meal will likely depend on your region, as each area of the country has its own name for this combination meal of seafood, potatoes, corn on the cob and kielbasa.  Regardless of the name you are most familiar with, this hearty meal is a family favorite, and nothing tastes more like summer than a huge pot of boiling seafood.  As a bonus, since this is a fairly messy meal, the kids seem to love it even more.

The main ingredients are adjustable according to your personal preferences. Add a little more shrimp or a little less crab or kielbasa, just add each ingredient to the pot in the same order, so all of the foods are cooked through, and finish cooking at the same time.

This recipe serves 10-12 adults.  Serve with lemon wedges, lots of napkins and a big bowl in the middle of the table so everyone can discard the empty shells.  Enjoy!!

 

 

 

Old Bay Seasoning, to taste ( we use approx. 1/3 cup for a large pot)
1 Whole Lemon
1 TB Tabasco Hot Sauce, more or less to taste
3 - 4 pounds small Red Potatoes, scrubbed, cut in half
3 (16 ounce) packages cooked Kielbasa, cut into 1 inch pieces
8 - 10 ears Fresh Corn, husks and silks removed, ears cut in half
5 pounds King Crab Legs, broken pieces work best (can substitute Snow Crabs, just use what is in season)
5 pounds fresh Shrimp, deveined, peeled or unpeeled

Heat a very large pot of water using an outdoor turkey pot, or over medium-high heat indoors. Add Old Bay and Tabasco to the pot, then squeeze the lemon juice into the pot and then place the whole lemon in the pot and bring to a boil.

Add potatoes and sausage, cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 - 5 minutes.

Drain off the water and pour the contants into large servings bowls. Be sure to have 2 -3 large empty bowls on the table to discard crab and shrimp shells. Serve with ice cold beer and lots of napkins.

Pumpkin-Black Bean Soup

This Caribbean-inspired soup combines pumpkin, black beans, tomatoes and sherry, with a sprinkle of queso fresco to top it off. A delicious soup for Halloween evening or even Thanksgiving Day.

1 1/2 cups Diced Canned Tomatoes, drained
2 (15 oz) cans Black Beans, drained and rinsed
1 tsp Olive Oil
Cooking Spray
1 1/2 cups Onions, finely chopped
1 tsp Cumin
3 Garlic Cloves, minced
3 cups Fat-Free Chicken Broth
2 TB Sherry Vinegar
1/2 tsp Fresh Ground Black Pepper
1 (15 oz) can Pumpkin
2 TB Dry Sherry
1 cup (4 oz) Queso Fresco* , crumbled (or substitute Feta cheese)
1/2 cup Green Onions, sliced
Roasted Pumpkin Seeds

Place tomatoes and beans in a food processor; process until about half of the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to the pan; saute 5 minutes or until lightly browned. Add cumin and garlic; saute 1 minute. Add bean mixture, broth, vinegar, pepper and pumpkin and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup of soup into each of 6 bowls, and sprinkle with about 2 tablespoons queso fresco and 1 tablespoon green onions each. Garnish with pumpkin seeds. Serves 6.

* The U.S. version of queso fresco is soft, moist, mild and crumbly cheese for sprinkling over enchiladas or black bean soup or crumbling onto a salad. Sadly, most of the versions in the U.S. do not melt very well. In Mexico the cheese is used to stuff chiles or for quesadillas.

Roasted Squash Soup

This delicious and creamy soup would be perfect served as a first-course for Thanksgiving dinner. Acorn Squash makes a great substitute if Butternut Squash is not available.

1 TB Olive Oil
1 large Butternut Squash (about 3 pounds), halved and seeded
3/4 tsp Salt
1/4 tsp Freshly Ground Black Pepper
6 cloves Garlic
4 Thyme Sprigs
3 TB Unsalted Butter
1 large Yellow Onion, chopped
3 shallots, chopped
4 cups Chicken or Vegetable broth
1/4 cup Heavy Cream

Croutons
1 TB Unsalted Butter
1 cup 1/2-inch Diced White Bread
1 TB Sour Cream
1 TB Fresh Minced Chives

Preheat an oven to 375°F. Line a baking sheet with parchment paper. Rub the olive oil over the cut side of the squash and season with a 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place the squash, cut side down, on the prepared pan. Tuck the garlic cloves and thyme sprigs under the cavity of the squash. Roast the squash 50 to 60 minutes, until soft and caramelized. Remove from the oven and let cool. Reserve the garlic cloves and discard the thyme. Scoop the butternut squash flesh from the skin, coarsely chop, and set aside.

Melt the butter in a dutch oven or soup pot over medium-high heat. Sauté the onions and shallots for 7 to 10 minutes, until they begin to brown. Add the roasted butternut squash, the reserved garlic cloves, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes. Purée the soup until smooth with a hand-held blender or in a food processor. Return it to the pan and add the cream. Taste and adjust the seasoning.

For the croutons: Melt the butter in a small sauté pan over medium heat. Stir in the cubes of bread and toast, stirring, for 5 to 7 minutes, until golden brown.

To serve, ladle the hot soup into warmed shallow bowls, dollop each with 1/2 teaspoon of sour cream, sprinkle with the croutons and chives. Serves 4 or 6 servings as a first course.

Roast Leg of Lamb with Herbs

Roasting a large cut of meat, such as a leg of lamb, is very easy and only requires a few steps. Be sure to have an instant-read thermometer to check for doneness. 

3 1/2 pound Boneless Leg of Lamb, butterflied ( ask the butcher to do this for you)
Extra Virgin Olive Oil for Drizzling
1/4 cup Chopped Parsley, plus 2 sprigs
1/4 cup Minced chives
1 TB Chopped Thyme, plus 2 sprigs
2 tsp Chopped Marjoram, plus 1 sprig
Salt and Black Pepper
Fleur de sel, for sprinkling

Preheat oven to 375.

Open the leg of lamb on a flat surface, fat side down. Drizzle the olive oil over the lamb, rub in the herbs, then season with salt and pepper.

Roll up the lamb, fat side out, and tie with kitchen twine at about 1-inch intervals. Season again with salt and pepper.

In a small roasting pan, line the bottom with the herb sprigs. Add the lamb and roast in the top of the oven for about 1 hour, until an instant-read thermometer inserted in the meat registers 125 degrees for medium-rare. Transfer to a carving board and let rest for 15 minutes. Strain the roasting juices into a cup and skim off the fat. Discard the strings and thinly slice the roast. Drizzle with the juices, sprinkle with fleur de sel and serve.

Filet Mignon with Mushroom and Wine Sauce

This is a very elegant meal that is great for special occasions. Serve with lightly mashed red potatoes, leaving them unpeeled for added color and texture, and a side of fresh steamed asparagus.


1 TB Butter, divided
1/4 cup finely chopped Shallots
6 oz Portobello Mushrooms, caps only, cut into 1-inch pieces
1 1/2 cups Dry Red Wine, divided **
1 (10-1/2 oz) can Beef Stock or homemade beef stock, divided
4 (5 oz each) Beef Tenderloin Steaks (1 inch thick)
1/2 tsp Cracked Black Pepper
1 TB Soy Sauce
2 tsp Cornstarch
1 tsp Dried Thyme

Melt 1 1/2 teaspoons butter in a nonstick skillet over medium heat. Add shallots and mushrooms, saute 4 minutes. Add 1 cup of wine and 3/4 cup beef stock, cook 5 minutes, stirring frequently. Remove mushrooms and place in a bowl. Cook wine mixture over high heat 5 minutes or until reduced to 1/2 cup. Add reduced wine sauce to mushrooms in bowl; wipe skillet with a paper towel.

Generously sprinkle steaks with black pepper. Melt 1 1/2 teaspoons butter in skillet over medium heat. Add steaks and cook 3-4 minutes on each side until seared. (The steaks should be rare to medium-rare at this point.) Reduce heat to medium-low and remove steaks to a platter and keep warm.

Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining beef broth to skillet; scrape skillet to loosen any browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture and thyme; bring to a boil and allow the sauce to thicken. Cook 1 minute, stirring constantly. Add the steaks back to the pan for 1-2 minutes, then remove to plates. Ladle 1 spoonful of the mushroom-wine sauce onto steaks, and serve the remainder on the side. Makes 4 servings.

** Note: Choose a rich, oaky Cabernet for this sauce and remember, don't cook with wine that is not good enough to drink.

Corned Beef and Cabbage

Irish people feel that Corned Beef and Cabbage is about as Irish as Spaghetti and Meatballs. In Old Ireland, beef was a delicacy usually served only to the kings. Today, the American tradition of serving this delicious dish on St Patrick's Day is a nostalgic reminder of their Irish heritage.

1-4½ lb Corned Beef Brisket
4 Allspice Berries
2 Bay Leaves
1 tsp Mustard Seeds
1 Onion, quartered
1 Bulb of Garlic, cut crosswise so each clove is cut in half
1 tsp Black Peppercorns
1 Whole Clove (optional)
1 medium head Cabbage, cut into eighths
3 large Carrots
1½ lbs small Red Potoatoes (about 1-inch diameter)

Rinse corned beef under cold water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and garlic. Add enough water to cover. Bring to a boil, skim any foam from the water, if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm. Strain out spices and vegetables from cooking water. Add potatoes and carrots, bring to a boil and cook 10 minutes. Add cabbage, cook another 10 minutes or until potatoes, carrots and cabbage are fork tender.

Remove vegetables to a large serving bowl. Serve with sliced corned beef.

To slice Corned Beef: Cut against the grain or it will be very tough and chewy.