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  1. Beef Recipies
  2. Veal Recipies
  3. Lamb Recipies
  4. Pork Recipies
  5. Chicken Recipies
  6. Duck Recipies
  7. Seafood Recipies
  8. Shellfish Recipies

Beef Recipies

Best way to cook a Mr. Pearson’s Filet Mignon

The best and most reliable way to cook a Filet Mignon, is to first thaw the steak in the pack in cold water for about 30 minutes. Then take the thawed Filet out of the vac pac and rinse quicly under cold water, and dry off with a paper towel. Sprinkle organic sea salt and freshly ground black pepper on both sides of the steak, and cook on a grill over a medium heat, turning regulaly, until its cooked to your reqirements, or about 5 minutes each side.

Balsamic Reduction Chimmichurri Sauce for Beef Steak

Argentinean inspired Chimmichurri sauces for beef on several occasions. They are an easy addition to any grilled beef dish as you can make them ahead of time and twist the ingredients to fit the rest of your menu.

1 bottle cheap Balsamic Vinegar
1 bunch Italian parsley
3 garlic cloves
Red Chile flakes
Extra Virgin Olive Oil
Freshly ground pepper
Juice of 1/2 of a lemon

Pour the vinegar into a small saucepan and bring to a boil. Continue to boil over medium heat until it has reduced down to about 2/3 C of liquid. Let it cool.

Wash and mince the parsley leaves. Crush or mince the garlic cloves.

Pour 3 Tablespoons of the reduced balsamic vinegar into a medium sized bowl, add the chopped parsley, garlic, a pinch of red Chile flakes and a dash of salt and a grind of black pepper.
Pour in 1/3 Cup of olive oil. Mix well with a fork and taste. Add 1-3 teaspoons of lemon juice (or red wine vinegar) to add a little acidity if it is too sweet. Add more salt, pepper or Chile flakes to your taste.
Set aside, spoon over cooked beef.

Take the beef off the grill a little early, RARE. Let is rest a minute and put it onto a broiler plate, the metal ones from steak houses. Spoon a tablespoon or so of the sauce over the steak. Crumble 2 Tablespoons of blue cheese (Gorgonzola, Saga, or Cabrales) over the steak. Put it under the broiler for 10-20 seconds - heating the steak, softening the cheese. Yum.

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Veal Recipies

Sautéed veal scaloppini with lemon sauce

1 lb. boneless veal slices
2 tbsp. vegetable oil
1/4 c. butter
Salt and pepper to taste
2 tbsp. lemon juice
2 tbsp. finely chopped fresh parsley
1/2 lemon, thinly sliced

Heat oil and 2 tablespoons butter over medium high heat. Dredge veal in flour, shake off excess. Cook veal until lightly brown on both sides, about 1 minute. Transfer to warm platter and season with salt and pepper. Remove skillet from heat, add lemon juice, scraping loose the cooking residue. Add remaining butter and parsley. Add veal, turning pieces in sauce to warm. Transfer to serving dish; pour sauce over veal. Garnish with lemon slices. Serves 2-4.

Favorite veal scaloppini

2 green peppers, cut into lg. pieces
5 tbsp. olive oil
8 med. mushrooms, cut into thirds (optional)
1 clove garlic, minced finely
1 c. flour
1/2 c. Parmesan cheese, grated
Lots of pepper
1 tsp. parsley flakes
1 lb. veal, thinly sliced for scallopini
1/2 to 3/4 c. sauterne
1 (16 oz.) pkg. fettuccine (or your favorite pasta)

Saute green peppers in 2 of the 5 tablespoons of olive oil; add mushrooms. Continue to saute until mushrooms are lightly browned. Set aside. Brown garlic in the remaining 3 tablespoons of olive oil in a large skillet. Remove any large pieces of garlic. Combine flour, Parmesan cheese, salt, and pepper. Roll veal in flour mixture. You may want to sprinkle a little wine on the veal to make the flour mixture cling to the meat better. Brown both sides of the veal in the hot garlic oil, add green peppers and mushrooms. Add the wine and simmer for 20 minutes. Cook the pasta according to package directions. Serve veal over the pasta.

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Lamb Recipies

Caramelized lamb chops

1 cup (20g) cilantro, roughly chopped
6 Tbsp brown sugar
4 Tbsp dark soy sauce
4 Tbsp mirin, Chinese rice wine or sherry
4 cloves garlic, finely chopped
16 single-rib lamb chops

To serve: Grilled potatoes, green salad or steamed green beans
Combine the cilantro, brown sugar, soy sauce, mirin and garlic in a shallow baking dish. Add the chops, turning well to coat in the marinade. Cover and refrigerate overnight or for up to 24 hours.
Preheat the grill or grill pan to very hot. Brush with oil. Grill the chops to taste (4-6 minutes on each side for medium) until the edges are browned and caramelized. Transfer the chops to a platter and allow to rest for 2-3 minutes before serving with grilled potatoes and a green salad or steamed green beans.
Serves 4.

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Pork Recipies

Chinese style barbecue baby back ribs.

2 racks of pork ribs stop
BBQ rub:
3 teaspoons brown sugar
2 teaspoons of dried ginger
1 1/2 tablespoons of dried garlic powder
1 tablespoon of dried cumin
1 tablespoon dried coriander
1 tablespoon of dried cilantro

Place ribs in a pan large enough to hold ribs as one layer. Cover and refrigerate overnight turning once or twice. Remove ribs and pat dry, reserved marinade for grilling. Combine ingredients for barbecue rub, pat over ribs. Grill for 30 min. basting often. Serve with Chinese hot mustard for dipping.

Gravy baked pork chops.

4 8 ounce pork chops
quarter teaspoon of salt
1/8 teaspoon of pepper
pinch of garlic powder
1 large onion sliced
2 cloves of garlic minced
1 tablespoon of butter melted
1 can of cream of mushroom soup
2/3 cup of evaporated milk
1/3 cup of water

For easy preparation, choose a skillet with an oven proof handle (like a cast iron pan).
Sprinkle pork chops with salt, pepper and garlic powder.
On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after first side is browned (do not allow the garlic to become dark).
Turn to brown both sides of the pork chops. Pour off any excess butter after pork chops are browned. The pork chops don't need to be cooked through because they will be finished in the oven.
Combine soup, evaporated milk (not sweetened condensed milk!) and water. Pour mixture around pork chops.
Bake in a preheated 350°F oven for about 45 minutes, stirring now and then.
Note: Instead of baking the pork chops in the oven, if you have a tightly fitting heavy cover for the skillet, they can be finished on the stove top for 45 minutes.
Taste and adjust seasonings before serving.
Variations: Sliced mushrooms may be added to the gravy. Cream of Celery soup may be substituted for the Cream of Mushroom.
Makes 4 servings.

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Chicken Recipies

Garlic lemon chicken breast.

2 tablespoons of grated lemon rind
4 to 5 cloves of garlic crushed
2 tablespoons of soy sauce
half a cup of fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless skinless chicken breasts
olive oil
salt, pepper, garlic powder
4 sprigs of Italian parsley
4 onions slices, sliced thickly
heavy-duty aluminium foil

Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.

Chicken breasts Milanese

6 boneless chicken breasts
garlic powder and onion powder
2 eggs well beaten
¼ cup of fresh parsley minced
2 cloves of garlic minced
1 cup of Italian bread crumbs
2 tablespoons of extra virgin olive oil
2 tablespoons butter
lemon quarters

Cut whole breasts into two halves. Place chicken between sheets of wax paper and pound to flatten using a heavy pan or rolling pin. Sprinkle lightly with salt and pepper.
In a shallow pan or dish, combine beaten egg, parsley and minced garlic. Set aside.
Dust chicken pieces lightly with flour, garlic powder and onion powder, shaking off excess.
Heat oil and butter in a heavy skillet; do not allow to brown.
Dredge the chicken pieces in the beaten egg mixture, then roll in the bread crumbs. Press crumbs on so they stick on both sides.
Sauté chicken, 3 or 4 pieces at a time over medium heat until golden and crisp, tender inside, but not dry, about 5-7 minutes on each side, depending upon size of chicken pieces.
Drain on paper towels; keep warm in a 250°F oven until remaining pieces are cooked. Serve hot with lemon quarters.
Makes 6 servings.

Stuffed grilled chicken breasts

6 split chicken breasts
1/2 lb. Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb. fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on each chicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.

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Duck Recipes

Roasted duck with fresh orange sauce

8 cups prepared bread stuffing (2 6 1/2-oz packages)
1/2 cup chopped onion
1/2 cup melted butter
2 tablespoons grated orange peel
1 cup fresh orange juice
2 (3 to 5 lb) ducklings
Fresh Orange Sauce (see recipe below)
oranges, sliced and halved

To prepare stuffing, combine prepared bread stuffing, onion, butter, grated orange peel and orange juice; mix together.
Stuff ducklings with mixture, packing lightly. With skewers or poultry pins, fasten neck skin to back and close body opening, lacing together tightly with cotton butcher's twine.
Place ducklings, with breast side up, in a shallow roasting pan fitted with a rack. No basting is necessary. Place in 325°F oven and roast for 2 1/2 to 2 3/4 hours for 3 to 4 pound birds or 2 3/4 to 3 hours for 4 to 5 pound ducklings, or until thick portion of legs feels soft when pressed and legs can be moved easily up or down. An instant read thermometer inserted into the breast portion should read about 150°F. Remove ducklings from oven and cover tightly with aluminum foil for 15 minutes.
Arrange roast ducklings on large platter. Pour some of the hot Fresh Orange Sauce over ducklings. Garnish with orange half cartwheels.
To serve, halve ducklings lengthwise then crosswise using kitchen scissors and a sharp knife. Serve with remaining hot Fresh Orange Sauce.

Fresh Orange Sauce:

1 cup firmly packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
4 teaspoons grated orange peel
2 cups fresh orange juice
1 cup water

Combine brown sugar, cornstarch and salt in saucepan. Stir in grated orange peel, orange juice and water. Cook over low heat, stirring constantly, until thickened and transparent, about 10 minutes.
Makes 3 cups.

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Seafood Recipes

Pan roasted sea bass

2 tablespoons of olive oil
1 large onion
¼ cup marsala wine
8 ounces of fresh mushrooms
half a cup chicken stock
2 tablespoons of canola oil
2 x 8 ounce fillets of sea bass
1 tablespoon parsley chopped

PREP WORK: Not too much prep for this dish. Start out by finely chopping the onion and slicing the mushrooms. Besides having all the other ingredients available, chop up the parsley. If you can, I highly recommend getting all the ingredients prepped before you start. This way you're not scrambling around chopping something while the rest of the meal is overcooking.
Start this recipe by preheating your oven to 450°. Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it's translucent. Deglaze the pan with white wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your face. When most of the wine is cooked off, add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender. Taste one to see how far it has coked. Add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little. In an oven proof sauté (fry) pan, heat the canola oil until its so hot it's about to smoke. Be careful around this hot oil. Season the fillets with salt and pepper and add to the hot pan. Your filets may have skin on them so trim off. Cook them on one side for about 3 minutes and flip them over for another 2 minutes before transferring to the oven for 3-4 minutes. Your results should be plump, moist, and tender, but you may want to experiment with these times to get the results that work best for you. Serve this meal with wild rice, green beans, and a wonderful Italian Orvieto white wine.

Baked Chilean Sea Bass with black olive sauce

4 to 6 Chilean sea bass fillets
4 cloves of garlic chopped
1 teaspoon of oregano
1 teaspoon basil
2 teaspoons of parsley
1 cup of black olives, pitted and chopped
quarter cup of olive oil
half a cup of dry white wine or vegetable stock

Directions: 1. Combine garlic, oregano, basil, parsley and olives. Season to taste with salt and pepper.2. Heat olive oil in 13x9 inch baking dish at 425°F for about 5 minutes. Evenly spread olive mixture over bottom of baking dish. Carefully place fillets on top and pour white wine over top of fillets. 3. Bake for 15 minutes or until done.

Olive Oil Poached Black Cod with Couscous and Saffron Broth
Ingredients: 4 Black Cod fillets (approx. 6 oz. each). 2 Tbsp extra virgin olive oil 1 Onion, medium diced. 1 Red Pepper, chopped. 2 stalks Celery, small dice. 4 cloves Garlic, chopped. 1/2 cup White Wine. 2 Tsp Saffron. 6 cups extra virgin Olive Oil. 4 cups Chicken, Fish, or Vegetable broth. 2 cups chicken broth. 2 cups couscous. Salt and Black Pepper, to taste. Fresh Herb to garnish.
Directions: In a small stockpot sauté onion, red pepper, celery, and garlic in olive oil until soft. Cook for approximately 10 minutes over medium heat. Once vegetables are soft, add white wine and saffron and cook for 4 minutes until saffron blossoms. Add broth of your preference and simmer for 15 minutes. Strain out vegetables and hold broth aside. In a shallow, high-sided saucepot heat olive oil over low heat until oil appears wavy. Add black cod fillets into oil after seasoning them with salt and black pepper. Turn the heat to medium and cook for 10 to 12 minutes until fillets are cooked through and very white in appearance. In a separate stockpot, heat 2 cups of chicken broth to a boil and pour over couscous that is in a medium bowl. Cover bowl with plastic wrap. Once all stock has been absorbed, couscous is ready. To server, carefully remove fillets with a slotted spatula and place on top of couscous and ladle hot saffron broth around couscous. Garnish with any fresh herbs of your choice. Recommended garnishes are zucchini and tomato, or any other colorful Mediterranean vegetable.
Roasted Black Cod with Leeks, Spinach and Cider Butter.
Ingredients: 4 Black Cod fillets (approx. 6 oz. each). 2 oz Butter. 3 Leeks, medium, trimmed and thinly sliced. 1 small Onion thinly sliced. 7 oz Dry Cider. 2 Tbsp Olive Oil. Salt and freshly ground Black Pepper. Fresh Parsley, chopped
Directions: Preheat the oven to 375°F. Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the cider and cook until the liquid has almost evaporated. Drizzle a little olive oil into a roasting pan and add in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don't overcook it, or the fish will become dry. Serve the fish with the vegetables garnished with chopped parsley and accompanied by some sautéed or new potatoes. Serves 4.
Black Cod with Chinese Mustard Sauce.
Ingredients: 1/2 to 3/4 lb Black Cod Steak 1 tbsp Sesame Oil. 2 tbsp Soy Sauce 1 tbsp mild Honey. 1 tsp Dry Mustard. 1 tsp Mirin or Sake. 3-4 tbsp toasted Sesame Seed
Directions: Brush black cod steak with a mixture of 1-tablespoon sesame oil and Soy Sauce. Place over coals and grill for about 7-8 minutes on a side. Blend 1 tablespoon Soy Sauce with honey, dry mustard, and mirin or sake. Let the sauce sit for 10 minutes then taste; add more mustard powder if you like it very hot. Put sesame seeds in a small bowl, then the mustard sauce in another. Dip black cod in mustard sauce then dab with sesame seeds. Very tasty. Serves 2.


Before grilling: add one cup grapefruit juice to marinade mixture for brushing while grilling. Finely grate 1 teaspoon zest from a grapefruit 2 tsp dried garlic powder 2 tsp dried thyme 114 tsp. ground white pepper 1/3 c. soy sauce 6 tbsp. olive oil 6 halibut steaks, 1 inch thick Combine marinade ingredients and pour over halibut steaks. Cover and marinate in refrigerator overnight. Place steaks on grill, or in broiler skin side up, brush with juice/marinade, and cook 7 minutes per side or until fish flakes easily. HALIBUT STIR FRY Ingredients: 0 1 lb. Alaska Halibut 0 1 red medium onion, thinly sliced 0 3 cloves garlic, finely chopped 0 1 tsp ginger root, finely chopped * 16 oz pkg frozen stir fry vegetables * 3 cups sliced mushrooms 9 1 medium tomato, cut into wedges 0 2 tbsp lemon juice 0 2 tbsp soy sauce Preparation: Spray large non stick skillet with cooking spray or olive oil; heat over medium¬ heat. Add fish, onion, garlic, ginger root and vegetables; stir fry 3 minutes, or until fish almost flakes with fork. Stir in remaining ingredients. Cook until heated through and fish does flake easily with fork. Season as desired


Recipe Ingredients: 1 cup dry white wine 2 tsp. salt 1 1/2 lbs. Alaska Halibut steaks, thawed 1/4 cup bread crumbs, fine & dry 1/2 cup each sour cream & mayonnaise 1/4 cup green onions, minced paprika Recipe Preparation: Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in bread crumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika. Bake at 400OF for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork. Makes 4 serving


3 tablespoons paprika 1 tablespoon organic salt 2 teaspoons freshly ground black pepper 4 teaspoons dried dill weed 2 teaspoons juniper berries 2 tbsp ground fennel seeds This recipe can be used for salmon in either the broiler or on the bbq. Glaze olive oil over 8 oz salmon filets before rubbing rub mixture generously over fish before cooking. Cook under broiler for about 4 minutes each side under medium to high heat. You can also prepare this a day or so before cooking by wrapping each rubbed fish portion in cling film and placing in refrigerator. EASY BARBECUED KING SALMON Recipe Ingredients: 0 4 salmon fillets 0 1/2 bottle Tangy BBQ sauce 0 1 tbsp lemon juice 9 1 clove minced garlic 0 2 tbsp. chopped parsley 0 salt & pepper to taste Recipe Preparation: In a bowl mix together lemon juice, garlic and BBQ sauce. Pour mixture over salmon fillets. Salt and pepper fillets to your taste. Grill on a greased surface for 10 minutes or until done (salmon flakes easily when cooked). Garnish with parsley before serving.


Recipe Ingredients: 0 4 salmon fillets 0 1 tsp. lemon rind grated cup lemon juice 1 tbsp. extra virgin olive oil 2 Tsp. Dijon Mustard salt & pepper to taste Recipe Preparation: In a shallow baking dish combine fish fillets, lemon rind, lemon juice, oil, mustard, salt and pepper. Cover and let marinate for 30 minutes to 1 hour. Remove fish from marinate and place on greased grill, baste and turn fillets often. Cook for approximately 15 minutes or until done (fish flakes easily when cooked). Serves 4

Barramundi with Balsamic Orange Ginger Glaze
Cook and Prep Time 20 Minutes.
4 barramundi fillets without skin
2 Tbsp honey
1 tsp balsamic vinegar
2 tsp soy sauce
1 Tbsp orange juice
1 Tbsp orange zest
1 inch of ginger, peeled and minced
2 tsp oil
Salt and pepper
Preheat the broiler and wrap a broiler pan with foil. Season barramundi generously with salt and pepper on all sides. Combine honey, balsamic vinegar, soy sauce, orange juice, orange zest, ginger, and oil. Mix well and coat sable with this mixture. Fillets should be only lightly coated, as too much of the glaze can burn under the broiler. Broil fillets 4 inches away from the flame just until browned, 3-5 minutes. Pour the rest of the glaze on top of fillets and finish in the 425F oven until done. The total cooking time (broiling plus baking) should be about 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part and look inside. Fillets are done when a trace of translucency remains in the center.

Barramundi with Lemon and Butter

Cook and Prep Time 20 Minutes.
4 Australian Barramundi fillets
2 Tsp Olive Oil
2 Tbsp Butter
1 Clove Garlic Minced
3 Tbsp Fresh or Bottled Lemon Juice
5 Leaves Minced or Fresh Basil (or ¾ tsp. Dry)
Salt to Taste
Gently sauté the garlic in butter for about 2 minutes. Stir in lemon juice and basil. Add salt to taste. Remove from heat. Coat fillets with olive or canola oil. Pan fry one side on high heat for 3 minutes. Flip and cook other side 1-2 more minutes or until fish is cooked through. Transfer to serving dish. Spoon sauce over fillets. Serving Suggestions: Serve on a bed of mash potatoes or greens, and chopped fresh tomatoes for color.

Parmesan Battered Barramundi With Taste of Lime

Cook and Prep Time: 30 minutes
430g Barramundi fillets
120g Large Prawns (Tails on)
30g Bread crumbs
15g Finely grated Parmesan cheese
4 Tsp Avocado oil with lime infusion
300g Cocktail potatos
450g Baby Carrots
Lemon and Fresh Dill
Boil the potato until tender. Use a steamer to steam the carrots on top of the potatoes for the last 10 minutes. Pour of the water and spray lightly with olive oil spray, then add some salt. Meanwhile the potato and carrot are cooking prepare the fish. Clean the fillets and pat them dry with paper towels. Grate the parmesan cheese with a grater and mix with bread crumbs, salt and pepper. Turn the fish into the mixture and let rest on a dry plate. Butterfly the prawns (Cut lengthwise over the back, halfway through) and turn these in the mixture as well. Add half the avocado oil in a good Teflon coated frying pan and fry the barramundi on medium heat until golden. As you flip the fish add the second half of the avocado oil and fry equally golden. Turn up the heat and fry the prawns until they curl up nicely and turn golden. Make sure not to over cook the prawns. Place the boiled cocktail potatoes and the carrots onto the plate, top with the barramundi and fried prawns. Finish of the meal with a slice of lemon and fresh dill.

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Shellfish Recipes


For a quick and easy one dish meal, try this light & lemony pasta toss.
Preparation: 15 min. Cooking 3 min.
0 6 ounces uncooked dried penne pasta
0 2 tablespoons butter
0 1 medium (I cup) red bell pepper, cut into thin strips
0 1 teaspoon finely chopped fresh garlic
0 1/2 pound (about 15 to 17) fresh medium raw shrimp, peeled, divined
0 3 tablespoons lemon juice
0 1/2 to I teaspoon grated lemon peel
0 Freshly grated Parmesan cheese, if desired
0 Chopped fresh parsley, if desired
Salt and pepper to taste

Cook pasta according to package directions. Drain. Meanwhile, melt butter in 10 inch
skillet until sizzling; add red pepper strips and garlic. Cook over medium heat, stirring
occasionally, until peppers are crisply tender (2 to 3 minutes).
Add shrimp and lemon juice; cook, stirring constantly, until shrimp turn pink (I to 2
minutes). Add cooked pasta and lemon peel; toss lightly.
Sprinkle with Parmesan cheese and parsley, if desired. Season to taste with salt and
Ingredient Substitution Index Yield: 3 serving


This cool seafood salad is perfect to serve at a garden party.
Preparation: 20 min.
0 3 tablespoons mayonnaise
0 1/8 teaspoon salt
0 1/8 teaspoon coarsely ground pepper
0 1 pound cooked deveined shrimp, each cut in half (to cook raw shrimp, wash, thaw
and boil for 2 mins)
0 3 hard cooked eggs, chopped
0 1/4 cup green onions, sliced 1/4 inch
* I tablespoon chopped fresh dill*
Instructions: Stir together mayonnaise, salt and pepper in medium bowl. Stir in shrimp,
eggs, green onions and dill. Cover; refrigerate at least I hour. *Substitute I teaspoon
dried dill weed. Yield: 8 (1/2 cup) serving


1/2 cup butter
2 pounds shrimp, peeled and divined
10 cloves garlic, minced
I teaspoon crumbled dried tarragon (optional)
2 cups whipping cream
Pinch cayenne pepper
2 tablespoons dry white wine
3 tablespoons minced fresh parsley
Directions: Melt butter in large skillet over medium heat. Add shrimp, garlic and
tarragon (if using) and stir until opaque and just pink, about I minute. Remove shrimp
using slotted spoon; set aside. Add cream and cayenne to skillet and stir until bubbly,
about 2 minutes. Mix in wine. Return shrimp to skillet. Toss gently until heated through,
about I minute. Serve shrimp mixture over pasta. Sprinkle with parsley.

Basic Recipe for cooking Lobster Tails
Frozen Lobster Tails Thawed Lobster Tails
6 oz=9 minutes 6 oz=6 minutes
8oz=12 minutes 8 oz=8 minutes
10 oz=15 minutes 10 oz=l 0 minutes
Bring water to boil, add 1 tsp salt.

Add tails, bring to boil again and cook as shown above.
Remove from heat and drench with cold water
Contemporary Cold Water Lobster Thermidor
1 each 6 oz. cold water lobster tails, blanched in boiling water, tail meat removed and
1/4 c. clarified butter
1/4 c. shallots, chopped fine
1 Tbsp. fresh ginger, chopped fine
1/2 c. carrots, julienne thin
1/2 c. dry white wine
1/2 c. heavy cream
1/2 c. Yellow Delicious apples, sliced thin
1/4 c. button mushrooms, sliced thin
1/4 c. fresh parsley, chopped fine as needed
salt as needed
ground white pepper

Add the sliced lobster tail meat to a large saut6 pan over medium high heat. Saut4§ for 1
minute, then add the shallots, ginger and carrots. Saut6 for about 30 seconds until the
carrots appear to soften. Add the cream and wine and simmer over high heat for about 2
minutes, until the sauce thickens slightly. Add the apples, mushrooms, and the parsley.
Season the lobster "stew" with salt and pepper.
Serve in individual baking dishes or shallow soup bowls with your favorite 6ce and
vegetable, or in a ring of thick mashed potatoes shaped like a lobster tail, garnished with
the fan of the lobster's tail.

Tangerine Lobster Tails BBQ Recipe
Bright citrus and succulent shellfish make a special occasion dinner that sparkles.
1 cup butter
Juice of 2 tangerines
4 cold water lobster tails, about 6 ounces each
In a small saucepan over very low heat melt the butter. After the butter has melted, skim
off all the foam. Add the tangerine juice, whisk and set aside.
Using poultry shears, split the lobster tails in half by cutting the shell down the middle on
both sides, and then, with a sharp knife slice the lobster meat in half. Place the lobster
tails in a large, re-sealable plastic bag and pour in 1/2 cup of the tangerine butter.
Reserve the remaining tangerine butter. Press the air out of the bag and seal the bag
tightly. Turn the bag several times to distribute the tangerine butter, place the bag on a
plate, and refrigerate for 10 to 20 minutes, turning the bag once or twice.
Remove the lobster tails from the bag and discard the butter in the bag. Grill over Direct
Medium heat, meat side down, for 8 to 10 minutes, turning and basting with some of the
remaining tangerine buffer once halfway through grilling time. Remove from the grill and
serve hot with the remaining tangerine butter on the side.
Makes 4 servings

Moules Mariniere

• 3 tablespoons unsalted butter
• 6 tablespoons chopped shallots
• 1 tablespoon minced garlic
• 2 sprigs parsley
• 2 sprigs thyme
• 2 sprigs tarragon
• 4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded
• 1 cup dry white wine
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley leaves

in a large deep sauté pan or pot, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute. Add the wine, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately with the French bread croutons for dipping.

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