Inauguration Seafood Stew In Puff Pastry

SEAFOOD SUPREME IN PUFF PASTRY SHELLS

Steps:

• Cook scallops in boiling salted water for 7-10 minutes and drain.
• Melt butter in large sauce pan.
• Add flour, salt and red pepper.
• Blend well.
• Add cream and milk stirring well and cook until thickened.
• Add paprika and worcestershire sauce.
• Blend well, cover and cook 10 minutes over medium heat.
• Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
• Add crab and cook 10 minutes longer.
• Add Sherry, to taste; try 2 tablespoons to begin with.
• It makes a lot of sauce - so says the recipe.

CREAMY SEAFOOD NEWBURG

Steps:

• Gather the ingredients.
• Remove the shells from the shrimp. With a sharp knife, make a shallow cut down the back of a shrimp and pull the dark vein out . If the vein doesn't come out easily, scrape it out with the tip of the knife. The vein is the digestive system of the shrimp, so it should be removed. Repeat with the remaining shrimp.
• Rinse well, chop large shrimp coarsely. Leave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl.
• To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, lemon juice, and nutmeg.
• Cover the bowl and refrigerate for about 45 minutes to 1 hour.
• Melt the butter in a medium saucepan over medium-low heat.
• Add the flour and continue cooking for about 3 minutes while stirring constantly.
• Gradually whisk in about 1/4 cup of the half-and-half. Gradually add the remaining half-and-half, whisking constantly. Add the salt and continue cooking until bubbling and thickened.
• In a bowl, whisk the heavy cream with the egg yolk.
• Add to the thickened sauce while whisking constantly.
• Stir in the cheese and continue cooking until the cheese has melted.
• Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked.
• Spoon the seafood Newburg over toast points , puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
• Sprinkle with paprika or garnish with fresh chopped parsley , as desired.

INAUGURATION SEAFOOD STEW IN PUFF PASTRY

Steps:

• 1. Bring 1 gallon of water to a boil; poach lobsters, them shrimp, then blac cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to a boil. 2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1 quart of liquid remains. This will be the base for the sauce. 3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickeness when the sauce will cover the back of a wooden spoon. Set aside to cool. 4. Cut Maine lobster, shrimp and scallops into bite size pieces. 5. Preheat oven at 400 degrees. 6. fold seafood and vegetables into cool sauce being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice. 7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150F degrees.

OBAMA INAUGURAL SEAFOOD STEW

Steps:

• *All seafood can be substituted with other favorite options of your choice and availability.
• Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
• Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
• Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
• Cut Maine lobster, shrimp and scallops into bite size pieces.
• Pre-heat oven at 400 degrees.
• Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
• Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.