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•Cooking Lobster at Home
by: Richard Massey
Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, you’re easily paying sixty dollars for a ten ounce tail. This high cost leaves lobster dinners for the well-to do or at least only for special occasions. But, this doesn’t have to be. With more and more retail store offering lobster, you can create a romantic dinner for two at a...
•Seafood Fettuccine Alfredo
by: Richard Massey
Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.
Serves 4-6
16 ea Prawns (31-35 count)
8 oz. Bay scallops
1...
•Grilled Scallops with Ginger Lime Sauce
by: Richard Massey
Summer time is great for barbequing, but aren’t you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn’t cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp...
•Parmesan Crusted Sole with Lemon Beurre Blanc
by: Richard Massey
Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it’s a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it’s eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don’t like fish, you’ll...
•What s the Thick on Roux Thickening Soups and Sauces
What’s the Thick on Roux? Thickening Soups and Sauces
by: Richard Massey
Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work?
Roux is a cooked mixture of equal parts by weight of fat and flour. If you mix a starch with water, such as...
•Rib Eye Steak with Mushrooms and Bleu Cheese
by: Richard Massey
This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family.
Serves 2
2 ea. Rib-eye steaks (each about 1 inch thick)
½ tsp. Kosher salt
½ tsp. Pepper
1 Tbsp. Olive oil
3 Tbsp. Unsalted butter
1 ea Onion - thinly sliced
1/2 lb Mushrooms - thickly sliced
2 Tbsp. Garlic - chopped
3/4 cup Beef broth
1/4 cup Brandy
1/4 tsp. Fresh rosemary - minced
½...
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