JFK'S SEAFOOD CASSEROLE
The president's own White House Cookbook. I haven't made this yet and from looking at the ingredients may never GET to make it, but it looks wonderful. I think I need to buy a lottery ticket.
Provided by Dienia B.
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease a casserole dish.
- Mix all ingredients except the potato chips together.
- Pour into greased dish.
- Cover with crushed potato chips
- Sprinkle with paprika.
- Bake in 400°F oven 20 minutes till hot and bubbly.
Nutrition Facts : Calories 231.1, Fat 11.3, SaturatedFat 1.7, Cholesterol 132.9, Sodium 796.1, Carbohydrate 9.3, Fiber 0.5, Sugar 2.7, Protein 22.6
RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat the grill or broiler.
- Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
- Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
- While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
- Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
- Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
- Serve immediately.
MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S POTATOES SUZETTE
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Bake potatoes until fork-tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add anchovy paste, chives, butter, cream, and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes until tops are golden brown. Author's note: Mix some Parmesan cheese with paprika and sprinkle over potatoes for a nice presentation. Add a dollop of butter and place under broiler until mixture turns reddish brown and crunchy for a nice presentation.
Nutrition Facts : Nutritional Facts Serves
JFK'S NEW ENGLAND FISH CHOWDER
Wondering what the former president liked to eat? Fortunately, the Kennedy Library provides an answer. In March 1961, a handicapped girl named Lynn Jennings wrote to Kennedy asking what he liked to eat. "Please reply to her," Kennedy's secretary advised in a handwritten memo. "She will be extremely happy. Do not mention anything in the letter about her handicap please!" Kennedy passed along the recipe for New England Fish Chowder, one of his favorite dishes.
Provided by Mike Pellerin
Categories < 60 Mins
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
- Remove bones from fish.
- Saute diced pork until crisp, remove and set aside.
- Saute onions in pork fat till golden brown.
- Add fish, potatoes, celery, bay leaf, salt and pepper.
- Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
- Simmer for 30 minutes.
- Add milk and butter and simmer for 5 minutes.
- Serve chowder sprinkled with pork dice.
Nutrition Facts : Calories 551.8, Fat 18.5, SaturatedFat 9.2, Cholesterol 140.8, Sodium 1060, Carbohydrate 54.5, Fiber 6.3, Sugar 3.8, Protein 41.6
MRS. JOHN F. KENNEDY'S LOBSTER CARDINALE
Number Of Ingredients 8
Steps:
- Drop lobsters into rapidly boiling water. When water returns to a boil, cook lobsters 15 minutes; remove and cool. Boil the water rapidly until it is reduced to 2 cups. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and discard the stomach portion, which is under the head. Remove meat from claws and body and cut into 1-inch pieces. Place body shells in a shallow baking pan. Melt 4 tablespoons of butter in a saucepan; add flour and salt. Gradually add 2 cups of the reduced liquid stirring constantly until smooth and thickened. Cook 15 minutes, stirring frequently. Add wine, mushrooms, and the remaining butter. Spread a little sauce in the bottom of each shell. Add lobster meat, top with rest of sauce, and sprinkle with cheese. Place 3 to 4 inches from heat in a preheated broiler and broil about 5 minutes, until mixture is hot and lightly browned.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S HOT CHEESE CORN BREAD
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Sift together cornmeal, flour, sugar, salt and baking powder. Add cheese, egg, milk, and shortening. Beat with a rotary beater until smooth, about 1 minute. Do not overbeat. Pour into a greased 8-inch square pan. Bake 30 minutes. Cut into squares. Serve hot.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S FILET DE BOEUF WITH SAUTEED VEGETABLES
Time 15m
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into balls with a melon ball cutter. Melt butter in a large skillet over moderate heat. Add potato balls; cook and stir about 10 minutes, until lightly browned. Add mushrooms and cook over low heat 5 minutes. Add salt, pepper, and sherry. Keep hot over very low heat. Place filets on broiler rack in preheated broiler 3 inches from heat. Broil 4 to 5 minutes on each side for rare; 6 to 7 minutes on each side for medium well done. Serve filets with the sautéed potatoes and mushrooms.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE
Time 15m
Number Of Ingredients 12
Steps:
- Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S GRILLED TOMATOES
Number Of Ingredients 3
Steps:
- Cut 3 large tomatoes into halves crosswise. Arrange on a flat pan. Sprinkle top surfaces with a mixture of 3 tablespoons fine dry bread crumbs and 1 tablespoon grated Parmesan cheese. Dot with a little butter or margarine. Place in a preheated broiler about 4 inches from heat and broil until crumbs are browned. Sprinkle the edges with chopped parsley. Author's note: Substitute bread crumbs with Italian seasoned bread crumbs for a nice touch.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S CASSEROLE MARIE - BLANCHE
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
MRS. JOHN F. KENNEDY'S HOT FRUIT DESSERT
Number Of Ingredients 9
Steps:
- Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.
Nutrition Facts : Nutritional Facts Serves
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