Sea And Mountain Mar Y Montana Recipes

MIXED SEAFOOD PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
• Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.
• Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.
• Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

SEA AND MOUNTAIN (MAR Y MONTANA)

Steps:

• Bake the tomatoes according to instructions. Or you may use one and three-quarter cups of drained, chopped canned tomatoes.
• Meanwhile, sprinkle the chicken pieces with salt and pepper, and set aside.
• Split each lobster in half crosswise at the point where the tail and body meet. Cut the tail piece crosswise into three or four pieces. Crack the claws. Cut the body pieces in half lengthwise. Arrange the tail pieces, cracked claws and the body halves in a dish. Sprinkle with salt and pepper.
• Heat the oil in a large heavy casserole and add the lobster pieces. Cook, stirring, over high heat about two or three minutes. Using a slotted spoon, transfer the lobster pieces to a dish. Let the oil remain in the casserole.
• To the oil in the casserole add the chicken pieces skin side down. Cook until golden brown on one side, about five minutes. Turn and cook on the second side about five minutes. Remove the pieces and add them to the lobster, leaving the oil in the casserole.
• Add the finely chopped onion and minced garlic to the oil and cook, stirring often, until the onion is golden brown, about 10 to 15 minutes.
• Add the parsley. Peel the baked tomatoes and chop them. There should be about one and three-quarter cups. Add this to the onion mixture. Cook, stirring occasionally, about five minutes. Add the wine and cook about five minutes.
• Return the lobster and chicken to the casserole. Cook five minutes and add the picada. Cover and cook five minutes longer. If desired, remove the claws and break them open. Remove the meat and return it to the casserole. Discard the claw shells.

MONTANA MOUNTAIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.

STEAMED SALMON WITH PEAS

Steps:

• Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
• Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
• Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.