HungryRecipes.com

1 c Salmon, filet (@ 8 oz per

– stuffed fish) 1 lg Egg white

3/4 c Cream, heavy

1 ts Pernod

1 ts Cognac

1 tb Caviar

Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

36 Live clams

3 tb Butter

3/4 lb Pork, diced

4 Onions, chopped

2 1/2 c Chopped celery

4 Tomatoes

1 1/2 c Chopped carrots

3 t Fresh parsley

3 t Basil

1/2 t Thyme

1 Bay leaf

3 Cloves garlic, diced

1 tb Soy sauce

2 1/2 qt Liquid (clam cooking broth

-and water) 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from shells and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water if needed); simmer, covered one hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasoning if necessary. Serve immediately, with crackers.

1/4 c Butter, unsalted

1 md Onion, coarsely chopped

1 1/2 ea Carrots ***

3 ea Celery ***

2 sm Leeks ***

6 ea Parsley stems

2 ea Garlic, cloves, crushed,

– peeled 2 ea Bay leaves

1/2 ts Juniper, berries

1 lg Tomato, cut into wedges

3 lb Bones, fish, and trimmings

1 c Wine, white, dry

6 c Water, cold (approximately)

1/4 ts Salt (or to taste)

4 ea Clams

8 ea Oysters, shucked

1 oz Mung bean threads **

8 ea Radicchio leaves

1/4 ts Saffron threads

** Soak the mung bean threads (also called cellophane noodles) in hot water for twenty minutes. Drain, and cut into 2-inch lengths. Set aside. *** Split the carrots, celery and leeks lengthwise in half. Clean, peel, and slice the vegetables into 1/2-inch-thick slices. Melt the butter in a stockpot over medium-high heat. Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter. When the vegetables begin to sizzle, reduce the heat to medium low and cover. Cook, covered, stirring occasionally, about 10 minutes. Add the tomato to the stockpot and stir for 1 minute. Add the fish bones and trimmings and white wine. Cook this mixture for 5 minutes, stirring occasionally. Add cold water to cover and raise heat to medium high. Bring to a boil, skimming all of the froth from the surface as it forms. Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes. Strain the mixture, pressing the solids firmly to extract all liquid. Discard the solids. Add salt to taste. Heat 4 cups fish broth in a saucepan. Steam clams separately in small amount of broth just until shells open, removing each shell as it opens. Transfer to 4 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom. Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute. Place 2 oysters in each bowl. Ladle warm broth into bowls and add 2 tablespoons mung bean threads. Add radicchio leaves and saffron and serve. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

12 sl Mako shark, (@ 4 oz each)

– skin removed Salt Pepper, coarsely crushed 1/2 c Butter, clarified **

3 tb Shallots, finely chopped

1/3 c Cognac, plus more as needed

2 c Whipping cream

2 tb Veal glaze ** OR

1/3 c Veal stock **

** See recipes for Clarified Butter, Veal Glaze and Veal Stock. Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating. Heat clarified butter (*) in heavy, large skillet until hot. Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm. Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add 1/3 cup Cognac. Add cream, veal glaze (*) and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

1/4 c Butter

1/2 ts Salt

1/2 ts Pepper, black

1/8 c Celery, minced

1/8 c Onions, green, finely

– chopped 1/8 c Onions, white, minced

1/8 c Pepper, green, minced

1 c Oysters, minced

2 1/2 c Oyster water

8 oz Oysters

1 1/2 c Flour

4 lg Egg yolks

6 lg Egg whites

Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add celery, green onions, white onions, green pepper and minced oysters. Saute the mixture until the vegetables are tender. Add the oyster water and the whole oysters and simmer for 12 to 15 minutes.

Add the flour one-fourth cup at a time. Beat with a wooden spoon until the mixture begins to thicken and pull away from the sides of the pan. Continue to cook, stirring, for 5 minutes. Beat in the egg yolks, one at a time, with a wooden spoon. Whip the egg whites at high speed until they form stiff peaks. When ready to serve, add the cooled base to the meringue. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Gerhard Brill, Commander’s Palace Restaurant, New Orleans

—————————-OYSTERS AND BREADING—————————- 20 md Oysters

1 c Bread crumbs

1 tb Mint, fresh, chopped

1 tb Thyme, fresh, chopped

1 tb Marjoram, fresh, chopped

1 tb Oregano, fresh, chopped

1 tb Shallots, fresh, chopped

1 tb Parsley, fresh, chopped

2 tb Flour

3 lg Eggs

1 tb Butter

1 tb Oil, olive

————————–CREAM OF SHALLOTS SAUCE————————– 8 oz Wine, white, dry

2 oz Juice, lemon

4 oz Cream, heavy

4 oz Butter

4 tb Shallots, chopped

Salt (to taste) Pepper (to taste) Oyster juice, from the — shucked oysters ———————————-ASSEMBLY———————————- 4 ea Shells, oyster, halves

4 ea Parsley, sprigs

2 ea Limes, halved

1 tb Chives, chopped

Oysters and Breading: ===================== Beat the eggs in a bowl and set aside. Add fresh herbs to the bread crumbs and set aside. Shuck oysters and save juice and shells. Place the oysters on a dry towel. Sprinkle well with flour. Dip oysters into egg mixture and then into crumb/herb mixture. Place oysters on a dry towel and put them in the refrigerator. Cream of Shallots Sauce: ======================== In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Assembly: ========= In a large saute pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter sizzles. Add the oysters and cook for 1 minute on each side until light brown and crispy on the outside. Remove and place the oysters on paper towels to soak up some of the fats. Warm serving plates. Pour some of the sauce onto the plates and place an oyster shell in the center of the plate with a garnish of parsley and half a lime. Arrange the oysters in circular pattern around the garnish. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

———————————–PASTRY———————————– 3 c Flour, all purpose

2 ts Salt

1 pn Sugar

1/2 c Butter, unsalted, chilled

– cut into small pieces 1/4 c Water, cold (about)

———————————-FILLING———————————- 2 bn Swiss chard, (3 to 4 lbs)

– coarsely chopped 2 tb Butter, unsalted

2 tb Oil, olive

2 sm Chiles, split lengthwise,

– trimmed, seeded, finely — chopped 3 ea Garlic, cloves, chopped

1 ts Ginger, finely chopped

1 md Onion, chopped

1 pn Nutmeg, ground

1 pn Cumin, powder

1 pn Thyme, dried

1/2 ea Lemon, juice of (to taste)

Salt 1 lg Egg yolk, mixed with 1 ts

– water 2 lb Cod, fillets, OR

2 lb Whitefish, fillets

1 pn Mustard, black, seeds

– (optional) For Pastry: =========== In a mixing bowl or processor, combine the flour, the salt, and sugar. Cut in 1/2 cup of butter until crumbly. Add just enough cold water so that they dough holds together in a ball. Seal in plastic wrap and refrigerate for at least 1 hour. For Filling: ============ Working in small batches, blanch the Swiss chard in boiling salted water. Drain, rinse under cold water, and thoroughly squeeze dry. Chop the chard finely and set aside. Heat 2 tablespoons of butter and oil in a large skillet. Add chilies, garlic, ginger and saute over medium heat for 1 minute without browning. Add the onion, and cook with stirring until translucent. Add the nutmeg, cumin and thyme and cook 1 minute longer. Add Swiss chard and stir until completely dry. Remove from heat, season to taste with lemon juice and salt, and set aside. To Assemble: ============ Roll out the dough on a lightly floured work surface to a very large circle 1/4 inch thick. Fold into quarters and carefully transfer the dough to a buttered 9-inch springform pan. Unfold the dough and gently fit it into the bottom of the pan, leaving a generous overhang. Brush the bottom and sides with some of the egg yolk mixture and set aside to dry for about 10 minutes. Preheat oven to 375 F. Spread half of the Swiss chard filling over the dough and arrange fish fillets on top. Cover evenly with remaining Swiss chard. Gently gather up the edges of the dough in the center, and twist it into a topknot, pinching the knot with thumb and forefinger. Leaving a knot 2 to 3 inches high, cut off the excess dough. Brush with the remaining egg yolk mixture and sprinkle with mustard seeds, and cut several slashes around the top. Place on a baking sheet and bake until golden, 1 to 1 1/4 hours. Cool completely on a rack before removing sides of the pan. Cut into wedges and serve at room temperature. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York

24 ea Oysters, fresh

2 tb Peppercorns, black

3 lg Garlic, cloves, peeled

1/2 ts Salt

3 tb Oil, olive

3 ea Bay leaves

2 tb Juice, lime, fresh

Shuck the oysters and reserve their shells and juice. Put the oyster juice into a hot saute pan and bring it to a boil. Add the oysters and poach gently 2 – 3 minutes until their edges curl slightly. Put the peppercorns, garlic, and salt in a mortar and grind the mixture to a rough paste. Add a 1/2 cup of hot oyster juice to the mortar and continue to grind. Remove oysters from the saute pan and reserve. Add olive oil and bay leaves to the liquid in the pan and bring the mixture to a boil. Blend in the mixture from the mortar, then return the oysters to the pan and heat very briefly. Remove the pan from the heat and add the lime juice. Turn out onto serving plates and pour some sauce over the oysters. Serve cold or at room temperature. Refrigerate overnight for best flavor. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

2 ea Halibut, filets,

– (@ 6oz ea) 5 oz Butter, unsalted

1 c Tomatoes, seeded,

– skinned, chopped 1 c Stock, fish

1 c Basil, purple, chopped

Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat. Reduce by one-third. Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

———————————-POLENTA———————————- 6 c Water, cold

1 tb Butter, unsalted

1 ts Salt

1 Bay leaf

1 1/2 c Cornmeal

————————–RED SNAPPER IN BRODETTO————————– 4 lb Red Snapper, cleaned OR

4 lb Stripped Bass, cleaned OR

4 lb Sea Bass, cleaned OR

4 lb Monkfish, cleaned

2 c Oil, vegetable

1 c Flour, all purpose

3/4 c Oil, olive

1 c Onion, finely chopped

1/2 c Scallion, finely chopped

– white part only Salt 2 tb Paste, tomato

1/4 c Vinegar, red wine (or more)

3 c Water, hot

Pepper (to taste) For Polenta: ============ In a heavy saucepan, combine water, butter, salt and bay leaf. Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a simmer, stirring constantly, over medium heat. Reduce heat to medium low. Continue to stir over heat until mixture is smooth, very thick, and pulls away from sides of pan, about 15 minutes.

Cover and keep warm. For Red Snapper in Brodetto: ============================ With a cleaver, cut each fish into 3 pieces, leaving head and tail on. Heat vegetable oil in skillet to about 350 F. Dredge pieces of fish in flour, shaking off excess. Cook, turning once, until lightly golden but not cooked through, about 5 minutes. Drain on paper towels and set aside. In separate large skillet, heat olive oil over medium high heat. Add onion and scallion and saute, tossing until lightly golden, about 5 minutes.

Add fish in single layer and sprinkle with salt. Spoon tomato paste between pieces of fish and cook about 3 minutes, shaking pan occasionally. Stir together vinegar and hot water and add to fish. Bring to boil then lower the heat and simmer, uncovered, 2 to 3 minutes. Carefully turn pieces of fish. Increase heat to medium high and continue to cook just until fish is cooked through, about 10 minutes. Transfer fish and a mounded spoonful of polenta to warm serving plates. Boil sauce vigorously until slightly thickened and correct seasoning with salt, pepper, and a few drops of wine vinegar, if needed. Pour over fish and serve immediately. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York