4 Cloves garlic, minced

1 Onion, about 1″ in diameter, minced

1 tb Parsley, minced

1 tb Olive oil

1/2 c Dry white wine

1/2 c Water (or additional clam liquid)

1/4 ts Black pepper, freshly ground

Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad.

1 tb Vegetable oil

1 ts Sugar

1/2 To 3/4 cup vinegar

1 c Cold water

Soak herring for 3 or 4 hours in cold water. Wash in cold water and cut into cubes. Prepare a marinade with the remaining ingredients and marinate for 2 days. Drain and serve. From The Cookie Lady’s Files

Directions:

Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender.

Cut cooked squids into 1/2 inch slices crosswise.

Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes.

Season with salt, pepper and vet-sin.

1 1/2 c Water

2 lb Headless shrimp

1 T Oyster sauce

1/2 t Hot chili sauce

6 oz Tamarind

COOKING

3 oz Young ginger root

4 ea Large garlic cloves

1 t Blachan

2 ea Small red onions

3 T Oyster sauce

1 T Dark soya sauce

1 T Hot chili sauce

3 T Oil

1/4 c Packed brown sugar

MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce.

COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.

Salt & pepper to taste 1/2 c Onion, yellow, chopped

1/2 c Mushrooms, fresh, chopped

2 c Lobster, cooked (or crab)

1 c Vermouth, dry

1/2 c Creme Fraiche

1/2 c Jarlsberg cheese, grated

Plus addl for topping 2 tb Heavy cream

Scrub and dry the potatoes. Cut a small deep slit in the top of each. Set the potatoes on the middle rack of a preheated 375F. oven and bake about 1 hour, or until potatoes are tender when pricked with a fork. Let potatoes cool slightly, cut off and discard the tops, and scrape the potato pulp into a bowl. Do not scrape so deeply that you tear the potato skin. Salt and pepper the potato shells; reserve. Mash the potato pulp; reserve. Melt the butter in a small skillet and saute the chopped onion, covered, until tender and lightly colored, about 25 minutes. Add the mushrooms and saute for another 5 minutes. Stir in the lobster or crab. Season with salt and pepper, add the vermouth, then raise heat to a boil. Stir frequently over high heat until all liquid has boiled away. Stir in creme fraiche and remove from heat. Combine lobster mixture with the reserved mashed potato pulp and 1/2 cup Jarlsberg. Taste, correct seasoning; add heavy cream if the mixture seems too dry. Stuff the mixture into the reserved potato skins; mound the filling slightly. Sprinkle additional grated cheese on top and place on baking sheet. Bake again at 400F, until potatoes are hot and cheese is bubbling. Serve immediately

1/2 teaspoon fresh dill — finely chopped

Salt and pepper — to taste

2 tablespoons bacon drippings

1 medium onion — chopped

1/2 cup chopped celery

1 cup sliced mushrooms

1 cup crumbled cornbread

4 1/2 ounces ripe olives — chopped

1/2 cup sour cream

1/4 cup butter — melted

8 thin slices lemon

PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4 small trout (2/3 to 3/4 pound each)

Preheat the grill.

Wash and drain the fish. Sprinkle the outside and inside of the trout with the dill, salt, and pepper. In a medium skillet, heat the bacon fat, add the onion, celery, and mushrooms, and saute until soft. Add the cornbread, olives, sour cream, and melted butter. If necessary moisten with water slightly to make the stuffing hold together. Stuff the cavity of the fish with the mixture and close securely. Arrange 4 lemon slices on each side of fish. Place trout in oiled fish basket. Place basket on grill and cook until done, 10 minutes per inch of thickness, including stuffing, or about 15 minutes per side. Or place the fish in 2 greased rectangular baking pans, garnish the fish with lemons, and bake at 400 degrees for 10 minutes per inch of thickness.

1/2 cup olive oil

1/4 cup lemon juice

2 teaspoons salt

1/2 teaspoon worcestershire sauce

1/2 teaspoon cajun seasoning

Arrange fish on a well-oiled grill. Combine remaining ingredients and baste fi sh. Grill, turning and basting occasionally, for 10 minutes per inch of thickn ess or until fish is flaky and no longer translucent in the center.

2 tb Juice, clam

2 tb Butter

1/4 ts Paprika

1 pn Celery salt

1 tb Sauce, Worcestershire

9 md Oysters, shucked with liquor

1 1/2 tb Chili sauce

1/2 c Half and half

1 sl Toast

1 pn Paprika

In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through. Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika. Serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

1/2 sm Onion, cut in half

Salt (to taste)

Pepper (to taste)

FISH FILLING
1/2 lb Flounder, fillets, OR

1/2 lb Cod, fillets

2 tb Butter, unsalted

1 md Onion, chopped

2 Scallions, trimmed, chopped

1 tb Cilantro, chopped (coriander) (opt)

1 ts Cumin, ground

Salt (to taste)

Pepper (to taste)

TAHINI SAUCE
1/2 c Tahini (sesame seed paste)

1/2 c Water (approximately)

2 tb Vinegar, red wine

1 ea Garlic, clove, minced

Salt (to taste)

Pepper (to taste)

2 tb Parsley, chopped

Oil, vegetable (for frying)

Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside.

Fish Filling:
Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely.

For Tahini Sauce:
Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature.

To Assemble:
To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

2 ea Salt, boxes

12 ea Lemons, halved

12 ea Onions, med, halved

1 ea Celery stalk, 2″ pieces

1 ea Bottle liquid crab boil

4 oz Cayenne pepper, liquid

6 ea Bags crab boil

1 ea Tabasco sauce, bottle

9 ea Garlic clove, halved

Purge in tub with one box salt for 5 minutes. Drain and repeat. Fill 60 qt pot half-way with water and all ingredients except crawfish.

Boil vigorously for 5 minutes. Add crawfish and bring to a second boil. For small crawfish, turn off fire and let soak for 45 minutes. If large, boil 3-5 minutes before removing from fire to soak. Source: Times-Picayune/States-Item paper, 15 Mar 84 Dureau’s and Radosti’s Recipe date: 03/15/84