Inauguration Seafood Stew In Puff Pastry Recipes

SEAFOOD STEW

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium - low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt to taste. Serve ladled over one or two slices of toasted baguette.

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.

FOOL-I-YA-BAISE SEAFOOD STEW

Steps:

• Heat a wide, heavy pot over medium high heat. Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil. Add garlic, leeks, onions, celery and bay. Season with salt and pepper. Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5 to 8 minutes, until leeks are tender, but still green. Add wine and stir in 1 to 2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.
• Preheat oven to 250 degrees F.
• Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille. Place sheet in oven to lightly toast sliced bread.
• For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl.
• When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew. Garnish stew with remaining parsley. Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew.

INAUGURATION LUNCHEON SEAFOOD STEW

Steps:

• 1-Bring 1 gallon 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 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 qt of liquid remains. This will be the base for the sauce. 3-Bring seafood liquid back to a boil and add vermouth and heavy cream and reduce by half, season with salt, 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. 4-Cut Maine lobster, shrimp, 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 ramekins or oven proof baking dish of your choice. 7-Cover ramekins 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 degrees F.

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.

HERBED BEEF STEW WITH PUFF PASTRY

Steps:

• In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings. , Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is almost tender. Discard bay leaves. Stir in squash and tapioca; return to a boil. Cook for 5 minutes. Remove from the heat; let cool for 10 minutes. , Meanwhile, on a lightly floured surface, roll out puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin for a pattern, cut out six pastry circles 1 in. larger than the diameter of the ramekin. , Fill six greased 10-oz. ramekins with beef mixture; top each with a pastry circle. Seal pastry to edges of ramekins; cut slits in each pastry. If desired, use the pastry scraps to cut out 30 strips. Twist strips; place five strips on each ramekin. Pinch edges to seal. Combine egg yolk and cream; brush over tops., Place on a baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.

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.