Love to all my Message Board friends, Patrish
Page 1 of 3 - Main Dishes
1 hand-tossed crust or 1 prebaked Boboli crust
6 ox. tomato pizza sauce or marinara
4 oz. mozzarella cheese, shredded
1/4 cup mushrooms, sliced or canned
10 thin slices each yellow onions and green peppers
2 oz. black olives, sliced
3 roma plum tomatoes, sliced
4 oz. each ground been, pork breakfast sausage, Italian sausage, cooked, drained and crumbled
4 oz. Gouda cheese, shredded
4 oz. smoked ham, sliced thin
20 slices pepperoni
2 oz. mozzarella cheese, shredded
1 oz. Parmesan cheese, grated
Preheat oven to 450. Layer all ingredients evenly in order given. Pizza will be heavy, but that's why they call it the *BIG Kahuna.
Place on cookie sheet or pre-heated pizza stone for 12- 15 minutes or until golden brown and bubbly. Boboli crust will require less baking time.
* Make sure there's a little bit of each ingredient in every bite!
1.5 cups virgin olive oil
1 Tbsp. garlic, chopped
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. grain mustard
1/2 c. granulated sugar
1/2 tsp. salt
1/2 tsp. black pepper
Mix well. Pour in airtight container. Refrigerate 24 hrs. Shake well before serving. Makes 1-qt.
Grouper Parmigiana – Rossi's Italian Restaurant
1 – Tbsp. onion, minced
1 oz. lemon juice
6 oz. butter
2 oz. Parmesan cheese, grated
2 – oz. white wine
1 egg yolk
6 oz. salad oil
1/2 tsp. dried mint
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 – ounce red wine vinegar
salt and pepper to taste
Prepare the dressing by whipping the egg yolk, red wine vinegar, mint, basil and oregano together in a bowl. Slowly pour in the salad oil. Season with sale and pepper. Set aside.
Make a lemon butter sauce by melting the butter and adding the lemon juice. Set aside.
Place the grouper on a broiler pan and top with minced onion. Then add the wine and one ounce of the lemon butter sauce. Broil the filet in the oven until it is half cooked – about 4 minutes. Take the fish out of the oven and pour the prepared dressing over top. Follow with the grated Parmesan cheese and slightly pack it down. Broil again until golden brown and serve with remaining lemon butter. Makes 1 portion.
Meatloaf with A Twist - Southern Market Restaurant and Gormet Shop
1/3 C rolled oats, uncooked
1/4 onion, fine chop
1/2 C. catsup, divided
2 Tbsp. prepared horshradish, divided
2 Tablespoons milk
1 egg, lightly beaten
1/4 ts. ground black pepper
1/2 tsp. salt
2 tsp. Dijon mustard
1 tsp. parsley
1 1/2 Tbsp. brown sugar
In a bowl, combine ground chuck with oats, onion, half the catsup, 1/2 Tbsp. horseradish, milk, eggs, salt and prepare. Shape into four 1/2-inch by 4-inch loaves. Place on a lightly greased rack in a roasting pan. Bake at 350 degrees for 40 minutes. Combine remaining catsup and horseradish with brown sugar and mustard. Spoon mixture over meatleaves; back another 15 minutes or until thermometer registers160 degrees. Remove from oven; let rest a few minutes before sliciung
Killer London Broil - Hard Rock Cafe
1 three lb. trimmed London Broil
2 tbsp. dark brown sugar
1 tbsp. beef base concentrate
1 tsp. chopped garlic
1/2 cup vegetable oil
1 tbsp. coarse ground black pepper
3 tbsp. light soy sauce
1 tsp. onion powder
1/2 cup warm water
Mix warm water with beef base and brown sugar to dissolve. Add all other ingredients together and mix will. Place London Broil in glass baking dish and cover top and bottom with marinade. Cover with plastic wrap and place in refrigerator for 6 hours. Grill until done and slice against the grain. Serve on hot French bread with sauteed mushrooms and onions. Top with shredded Swiss cheese and place under broiler until melted. (Serves 2)
Shrimp Salad – Sea Captain's House
2 lb. med. shrimp, boiled, peeled and deveined
3/4 c. mayonnaise
1/2 c. diced green bell pepper
1/2 cup diced celery
1/2 cup sweet salad cubes
1/4 cup capers
juice of 1/2 lemon
salt and pepper to taste
Mix all ingredients together in a bowl and enjoy!
She Crab Soup –Sea Captain's House
2 large onions diced
1 cup clarified butter
2 cups all-purpose flour
2 and 1/3 quarts half and half
1 quart heavy cream
1 and 1/2 tsp. ground mace
1 cup good sherry
1 pound fresh white crabmeat (must be good quality)
salt and pepper to taste
In large stockpot, cook onions in butter until soft. Add flour, reduce heat to low, stirring constantly for 15 minutes. Add milk products and continue stirring. Add remaining ingredients and simmer for 30 minutes, stirring frequently. Makes 1 gallon.
1. Combine all but the ribs in a large saucepan over high heat. Beat with whisk until smooth. Bring to a boil; reduce heat and simmer uncovered 30-45 minutes until thickened.
2. Cut each slab of ribs in half and brush with sauce. Wrap ribs tightly in foil. Bake in 300 degree oven for 2 1/2 hours (place in oven with foil seams facing up).3. Remove ribs from foil and smother with more sauce. Grill or broil ribs 2-4 minutes on each side.
Shrimp Salad - Nibils at Surfside Pier
Plenty of shrimp, peeled and deveined
Hellman's Mayonaise
Diced cucumbers
Hidden Valley Ranch Dressing (dry packet)
Combinae all ingredients. chill at least an hour before serving. Enjoy!
Mahi Mahi with Cajun Grilled Sea Scallops - Bummz Beach Cafe
8 oz. mahi filets
2-3 large sea scallops
1/2 red bell pepper, cut into strips
2 cloves roasted garlic, chopped
Cajin seasoning
Grill mahi 3-4 minutes on each side. Season scallops with Cajun seasoning. Grill red bell peppers with roasted garlic. Add seasoned scallops and grill 1.5 to 2 minutes on each size depending on size. Do not overcook! Place mahi mahi on a bed of flesh lettuce and top with seasoned scallops.
Anchovies Restaurant - Fisherman's Pasta
12 scallops (30-40 count)
14 medium shrimp
2 oz. lump crabmeat
1/2 cup butter
1/2 quart heavy cream
1/2 cup Parmesan cheese, grated
12 ounces fettuccini, cooked al dente
Salt and pepper to taste
Melt butter in a skillet. Add scallops and shrimp and saute for about 2 minutes over meduim heat. Stir in crabmeat and heavy cream and cook until mixture becomes slightly thinkened. Remove from heat and add Parmesan cheese, salt and pepper. Mix well and pour over cooked pasta. Garnish with a lemon wedge and finely chopped parsley. Makes 2 dishes
Anchovies Restaurant – Lowcountry Grouper
2 8-oz. grouper filets
1 -cup flour
1 – cup butter
4 oz. fresh mushooms, sliced
1 large shallot, chopped
3 cloves garlic, chopped
1 cup dry white wine
Dredge grouper in the flour and saute in 1/2 cup of melted butter for 3 minutes on each side over medium heat. Pour butter off, add wine, shallots and mushrooms and simmer for about 3 minutes. Add chopped garlic and another 1/2 c. butter and cook for another 2 minutes, or until done to your liking. Place prepared filet on a serving dish and pour sauce over the top. Garnish with lemon slices. Serves two.
Divine Fish House - Grilled Mahi Mahi (with lobster and crab spanakopita)
2 oz. lobster
2 oz. lump crab
1 oz. cream cheese
1 - 5" square phyllo sheet
1 tsp. melted butter
1 - 7 oz. fresh mahi mahi filet
2 oz. fresh spinich, sauteed with lemon and garlic
1 oz. lemon basil beurre blanc
1 oz. raspberry sauce
1 oz. mango sauce
Mix lobster, crab and cream cheese. Place in phyllo sheet and wrap. Brush phyllo with butter and bake ay 350 degrees for 7 to 10 minutes. Grill mahi mahi to desired temperature. Place on plate. Cut spanakopita on bias and place pieces on both sides of fish. Finish with beurre blanc and fruit sauces.
Creamy Smoked Gouda Grits - Thoroughbreds
1 - cup stone ground grits
3 - cups chicken broth
1 - cup whipping cream
4 ounces shredded smoked Gouda cheese
Salt and white pepper
Bring broth and whipping cream to a simmer. Add grits. Cook 1 hour at low temperture, stirring often. When grits are soft, add cheese, salt and white pepper to taste. Enjoy!
Maryland Crab Cakes - Phillips Seafood
(Entree, serves 4)
1/3 C. mayonnaise
1 tsp. Dijon mustard
1 tsp. seafood seasoning (Phillips uses their own, of course)
1 tsp. lemon juice
1 cup crab meat
clarified butter
In large mixing bowl combine mayonnaise, mustard, seafood seasoning, lemon juice, parsley amd crackers. Fold in crab meat, being careful not to break the lumps. Form into 4 cakes and saute in clarified butter about 3 minutes on each side, until golden brown.
Thoroughbreds - Creamy Mashed Sweet Potatoes
Angelo's Steak and Pasta - Crab-stuffed Mushroom Caps
1 oz. grated Romano cheese
1 oz. shredded Cheddar cheese
1/2 C. celery, fine dice
1/2 C. red bell peppers, fine dice
1 Tbsp. garlic
1 egg
1/4 cup bread crumbs
1/2 C. mayonnaise
4 oz. jumbo lump crabmeat
12 mushroom caps
Butter
Golden Sherry
Mix all ingredients except mushroom caps and crabmeat. Fold in crab and stuff the caps. In a ceramic skillet, mix 3 parts butter to 1 part golden sherry. Lightly saute mushrooms for about 5 minutes. Place in pre-heated 375-degree oven until golden brown.
CLICK HERE TO GO TO PAGE 2 (more main dishes).
For drinks and desserts, visit Page 3