Greatest Recipes

—————————-OYSTERS AND BREADING—————————- 20 md Oysters

1 c Bread crumbs

1 tb Mint, fresh, chopped

1 tb Thyme, fresh, chopped

1 tb Marjoram, fresh, chopped

1 tb Oregano, fresh, chopped

1 tb Shallots, fresh, chopped

1 tb Parsley, fresh, chopped

2 tb Flour

3 lg Eggs

1 tb Butter

1 tb Oil, olive

————————–CREAM OF SHALLOTS SAUCE————————– 8 oz Wine, white, dry

2 oz Juice, lemon

4 oz Cream, heavy

4 oz Butter

4 tb Shallots, chopped

Salt (to taste) Pepper (to taste) Oyster juice, from the — shucked oysters ———————————-ASSEMBLY———————————- 4 ea Shells, oyster, halves

4 ea Parsley, sprigs

2 ea Limes, halved

1 tb Chives, chopped

Oysters and Breading: ===================== Beat the eggs in a bowl and set aside. Add fresh herbs to the bread crumbs and set aside. Shuck oysters and save juice and shells. Place the oysters on a dry towel. Sprinkle well with flour. Dip oysters into egg mixture and then into crumb/herb mixture. Place oysters on a dry towel and put them in the refrigerator. Cream of Shallots Sauce: ======================== In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Assembly: ========= In a large saute pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter sizzles. Add the oysters and cook for 1 minute on each side until light brown and crispy on the outside. Remove and place the oysters on paper towels to soak up some of the fats. Warm serving plates. Pour some of the sauce onto the plates and place an oyster shell in the center of the plate with a garnish of parsley and half a lime. Arrange the oysters in circular pattern around the garnish. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

4 md Tomatoes, rips

14 tb Butter, unsalted, cut into

– pieces, plus more as — needed 4 sm Onion, white, thinly

– sliced 2 tb Shallot, finely chopped

2 ea Sole, fillets, (about 6

– ounces each), split — lengthwise 1/2 c Wine, white, dry

1 tb Parsley, chopped

1 tb Chives, fresh, chopped

Preheat the oven to 300 F. Carefully cut the out core of each tomato, removing a small, narrow plug and leaving the tomato intact. Blanch the tomatoes in boiling water for a few seconds; drain under cold water and slip off their skins. Cut a lid from the smooth bottom of each tomato (opposite the core) and set aside. With a melon scoop or spoon, carefully hollow out the pulp and seeds from the tomatoes, leaving a neat shell. Place the tomatoes and their lids in a small buttered baking dish, sprinkle with salt and pepper, set aside. In a small skillet, heat 2 tablespoons of butter and saute the sliced onions over medium heat until softened but not browned, 5 to 7 minutes. Spoon cooked onions into the hollowed tomatoes, dividing evenly. On a work surface, gently flatten the sole fillets, tapping them with the side of a wide knife blade. Carefully roll up each fillet, beginning with the small (tail) end and with the smooth, shiny skinned surface on the inside. Lightly butter a heat-proof shallow baking dish in which the fillets will fit compactly. Scatter shallot into the dish, then arrange rolled fish fillets over shallot. Salt and pepper the fish lightly and pour wine over all. Cover the dish with buttered parchment or waxed paper, buttered side down. Place the pan over medium heat and bring almost to a boil. Place the pan of fish and the pan of tomatoes in the oven. Bake until fillets are just cooked through, 6 to 8 minutes. DO NOT OVERCOOK. Remove the pans from the oven. With a slotted spatula, lift each fillet, draining all of the liquid back into the pan, and place each fillet upright in a tomato. Place the pan of fish-cooking liquid over high heat and boil the liquid until it’s reduced to a few tablespoons of syrupy liquid. Reduce the heat to very low. Whisk in the remaining 12 tablespoons of butter, 1 or 2 pieces at a time, adding more only when the previous addition has become creamy and smooth. Strain this sauce into a small bowl, stir in the parsley and chives and season to taste with salt and pepper. Place each stuffed tomato on a warm serving plate. Spoon some of the sauce over each fillet and around each tomato. Gently replace the lids and 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: Andre Soltner, Lutece Restaurant, New York

———————————–SAUCE———————————– 1 1/2 lb Asparagus, medium/small

2 oz Butter, unsalted

2 c Cream, heavy

Salt (to taste) Pepper (to taste) ———————————-ASSEMBLY———————————- 8 ea Salmon, steaks, 3/4-inch

– thick, boned 2 oz Butter

For the Sauce: ============== Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 - 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. To Assemble: ============ Salt and pepper the salmon steaks. Melt the butter in a heavy enamel or copper saute pan. When the butter begins to brown, add salmon and cook one side for 30 seconds. Remove the pan from heat, turn the salmon carefully, and let cook in the hot pan off of the heat for 30 seconds. Salmon will still be quite rare. If you like your fish done more, add to the cooking time slightly. Don’t overcook! The salmon loses a lot of flavor when overcooked. Place the salmon on a towel (cloth or paper) to drain. Just before you finish cooking the salmon, spoon some of the sauce onto heated plates; then place the cooked drained salmon on top of the sauce and serve immediately. Preparation time: 1 hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

36 Live clams

3 tb Butter

3/4 lb Pork, diced

4 Onions, chopped

2 1/2 c Chopped celery

4 Tomatoes

1 1/2 c Chopped carrots

3 t Fresh parsley

3 t Basil

1/2 t Thyme

1 Bay leaf

3 Cloves garlic, diced

1 tb Soy sauce

2 1/2 qt Liquid (clam cooking broth

-and water) 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from shells and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water if needed); simmer, covered one hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasoning if necessary. Serve immediately, with crackers.

-JUDY GARNETT PJXG05A 1 ts Salt

1/4 ts Pepper

1 qt Bread stuffing mix

1 c Oysters

1/4 c Butter

1/4 c Lemon juice

1/4 ts Paprika

1/8 ts Thyme

Season duck cavity with salt and pepper. Add oysters, drained and chopped, to bread stuffing. Use oyseter liquid as part of liquid to moisten. LIghtly stuff duck. Place remainder in separate pan to bake with duck. Mix butter, lemon juice, paprika and thyme. Bake duck on rack in covered roaster in 325 deg. oven for about 2 1/2 hours. Baste often with lemon mixture. Baste dressing with duck drippings. remove cover at the last to brown duck.

2 lg Swordfish, steaks,

– (about 8 oz each) ———————————-MARINADE———————————- 1/4 c Juice, lime, fresh

1 1/2 c Water

1 ts Salt

———————————–SAUCE———————————– 3/4 ts Oregano, toasted *

2 ea Bay leaves

2 ea Allspice, whole

1/3 ts Peppercorns, black

1/2 ts Cumin seeds

1 ea Clove

1 ea Cinnamon, stick

1 lg Garlic, clove, peeled

1/2 ts Sugar

1 ea Garlic clove, minced,

– toasted ** ———————————-ASSEMBLY———————————- 3/4 c Vinegar, red wine

1/4 c Oil, olive

1/2 md Onion, sweet, sliced into

– thin rings 2 ea Chilies, red, sliced into

– thin rings * Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready. ** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until it’s slightly browned. Remove from heat and reserve. Marinate the steaks in lime juice, water, and salt for 1 hour. Sauce: ====== In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic. Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes.

Assembly: ========= Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. Heat another saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust. Reserve the swordfish on a serving dish. Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil. Add a touch of water if sauce becomes too thick. Spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA