SEAFOOD NEWBURG
Provided by The Hearty Boys
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
- Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
- Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
- Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
- Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F.
- Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
SEAFOOD RUSTICA
I got this wonderful seafood recipe from the Food Network. I have made it several times and we really enjoy it. Hope you do too.
Provided by Kathies Kafe
Categories Lobster
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a steamer, steam lobster and clams, approximately 10 minutes. Remove the lobster and clams. Reserve the juices. Crack and separate the claws and tails from the lobster discard the shells.
- In a shallow saute pan, add the wine, water, and scallops. Cook on medium heat until the scallops are done. Reserve the juices.
- Combine the reserved seafood juices, combined, they should equal 1 1/2 cups liquid. If there is too little liquid, supplement with water.
- In a heavy-bottomed pan, add the reserved juices, cognac, and shallots, reduce by half.
- Remove from heat add 2 pieces of butter. Whisk until melted and return to medium heat continue to whisk while adding the butter, the sauce should thicken to the pouring consistency of cream. Add the salt and pepper, to taste.
- Cut the top off the loaf of bread and hollow it out. Keep the removed bread for bread crumbs. Leave an inch thick crust on the sides and bottom. Fill the bread hollow with the seafood and top with the cognac sauce. Garnish with a sprinkle of parsley. Serve immediately once assembled.
Nutrition Facts : Calories 880, Fat 64.7, SaturatedFat 39.4, Cholesterol 429.1, Sodium 1273.2, Carbohydrate 5.7, Sugar 0.1, Protein 65.8
CHEF JOHN'S PIZZA RUSTICA
Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches--sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! Note: To be sure you have enough dough for the crust, you might want to double the dough recipe!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
- Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
- While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
- Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
- Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
- Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
- Mix egg and water for egg wash together in a small bowl.
- Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
- Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
- Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 35.9 g, Cholesterol 332.2 mg, Fat 50.8 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 23.1 g, Sodium 1816.7 mg, Sugar 1.3 g
ROMANO'S MACARONI GRILL PENNE RUSTICA
The sauce is the key to this recipe....HEAVY CREAM, PARMESAN CHEESE, WINE, etc. with CHICKEN & SHRIMP, cooking the penne pasta is the easy part. This recipe makes an ample amount, and too tricky for me to attempt to scale it down. I am posting it to take advantage of Recipezaar's calculations to reduce a recipe. I'm not sure how much this recipe feeds, but I am going to guess at 8-10 servings.
Provided by Sandylee
Categories Penne
Time 50m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
- Add Marsala wine and reduce by one-third.
- Add remaining ingredients, reduce by half of the original volume.
- Set aside.
- For Penne Rustica: Saute pancetta until it begins to brown.
- Add butter, shallots, and shrimp.
- Cook until shrimp are evenly pink but still translucent.
- Add chicken, salt, pepper, and mix thoroughly.
- Add gratinata sauce and 1/2 cup parmesan cheese.
- Simmer until sauce thickens.
- In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
- Pour into a large casserole dish or roaster.
- Top with remaining cheese, pimientos and sprinkle with paprika.
- Bake at 475 degrees for 10 to 15 minutes.
- Remove and garnish with fresh rosemary sprig.
Nutrition Facts : Calories 770.5, Fat 60.1, SaturatedFat 36.9, Cholesterol 233.8, Sodium 309.9, Carbohydrate 30.4, Fiber 3.4, Sugar 0.8, Protein 15.7
More about "seafood rustica recipes"
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
From christinascucina.com
4.8/5 (421)Total Time 30 minsCategory Main CoursesCalories 484 per serving
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
LIDIA BASTIANICH - FISH AND SEAFOOD RECIPES - ITALIAN FOOD - DELISH
From delish.com
Author Kiri TannenbaumPublished Dec 12, 2010Estimated Reading Time 3 mins
- Stick to Odd Numbers. If you want to do as the Italians do, seven or thirteen dishes are traditional. "Odd numbers bring luck in the Christian faith: the seven sacraments and thirteen apostles," explains Bastianich.
- Invite the Masses. A festive feast calls for a packed house of hungry friends and family. The Bastianiches host a clan of anywhere from 25 to 30 people representing four generations.
- Get Expert Help. "Get the fishmonger to clean your fish for you," recommends Bastianich. Preparing a seven-course meal for a large group can be daunting, so have the monger clean the fish and seafood, and package it separately.
- Start Early. "Begin three days in advance," says Bastianich. She recommends starting with the items that will keep well, like marinade of sardines and Baccala Mantecato, a whipped salt cod spread.
- Make It Family Style. "The best way, and the only, way [to serve the meal] is family-style," advises Bastianich. "I recommend that all of the salads, baccala, and sardines be served as appetizers on a stand-up table, where you can let everyone mingle around the dishes with great white wine from Friuli.
- Keep It Simple. Yes, you are making a classic Italian meal, but don't feel like you have to cover all the bases of Italian cuisine. "Don't feel like you need to pair the dishes with a bowl of pasta," advises Bastianich, "You can instead grill polenta the day before, or, if you don't want to bother, serve the meal with lots of warm grilled bread."
- Remember Why You're There. "I look forward to having the family all around the table," says Bastianich. "I look around the table and see a snapshot of four generations of a family.
COPYCAT MACARONI GRILLS PENNE RUSTICA - THE GIRL WHO …
From the-girl-who-ate-everything.com
30 EASY SEAFOOD RECIPES – A COUPLE COOKS
From acouplecooks.com
CLAM RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RECIPES — THE SCOTTO SISTERS
From scottosisters.com
RUSTIC SEAFOOD SOUP - BEV COOKS
From bevcooks.com
32 OLIVE GARDEN COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
15 CHICKEN AND SHRIMP RECIPES TO TRY FOR DINNER
From allrecipes.com
14 ORECCHIETTE RECIPES
From allrecipes.com
SEAFOOD RUSTICA | CALLING ALL COOKS | FOOD NETWORK
From foodnetwork.com
SEAFOOD RUSTICA – RECIPES NETWORK
From recipenet.org
CLASSIC SEAFOOD RECIPES - NEW ENGLAND
From newengland.com
SEAFOOD AND FISH RECIPES | THE RUSTIC FOODIE®
From therusticfoodie.com
RUSTIC FRITTATA (ALSO KNOWN AS FRITTATA RUSTICA) • DEEPFRIEDHONEY
From deepfriedhoney.com
5 RUSTIC SEAFOOD RECIPES PERFECT FOR FALL | DISH ON FISH
From dishonfish.com
You'll also love