In This Edition
Seafood Flatbread
Norwegian Potato Doughnuts
Large Quantity Steamed Lobster Fest
Cashew Butter
Seafood Flatbread ... by butterflydog
from NY, US
serves 2 to 4
5 oz prepared pizza dough ( store bought is fine )
2 oz cooked lobster copped
4 uncooked shrimp ( 16/20 size )
4 oz baby sea scallops uncooked
1 oz roasted red pepper cut into strips
3 extra large basil leaves cut in strips
1 tbs extra virgin olive oil
1/3 cup shredded asagio cheese
optional: chopped garlic
From Oliver's restaurant in Cape Cod for a cheesy seafood pizza, featured in a Cape Cop travel magazine- I had similar at The Red Lobster and know this is terrific!
Form pizza dough into an oval about 1/4 inch thick. Brush with oil.
Arrange seafood over dough. Sprinkle with pepper strips and basil strips. Top with cheese. Sprinkle with garlic if desired.
Bake in a 450F oven about 10 minutes or lightly browned and cheese is melted.
Norwegian Potato Doughnuts ... by food.chat
from US
Yield: 20 - 24 doughnuts
1 1/2 cups hot mashed potatoes
1/2 cup butter or shortening
3 eggs
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla extract
5 1/2 cups flour
4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon fresh grated nutmeg
vegetable oil (for frying)
Reheat mashed potatoes.
Stir in the butter or shortening into the potatoes in a small bowl.
In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
Stir in the buttermilk and vanilla.
Stir in the potatoes.
Stir in the flour, baking powder and soda, salt and nutmeg.
Cover and refrigerate at least 1 hour.
Turn dough onto a floured surface and roll to ½ inch thickness.
Cut with a donut cutter.
Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
Heat oil to about 350 degrees.
Fry donuts in batches but do not crowd in pan.
Turn once until both sides are browned about 2-3 minutes on each side.
Transfer with a slotted spoon to paper towels to drain.
If desired you can roll in sugar or cinnamon sugar or glaze.
These are best served warm.
Large Quantity Steamed Lobster Fest ... by butterflydog
from NY, US
Serves 30 to 50
50 lobsters, 1 lb each, soft shell at the time of the fest
Cold water
salt
seaweed
melted butter
lemon wedges
I attended a friend's lobster fest recently. She hired a lobster fisherman friend to steam 50 lobsters for the party. Not hard when you have the right equipment. The lobsters were perfect! Of course this was held outdoors and a site to see about 30 people enjoying themselves while eating the lobsters!! You get the idea of how to steam them and of course one may use a smaller pot, fewer lobsters, etc.
Using a large quantity electrical or propane steampot, with thermostat and fill the pot 1/4 full with water. Add a small fistful of salt, a bunch of seaweed and stack in the lobster to the top of the pot. Cover. Bring to a boil and lower heat to 200-220F and cook for 20 minutes. Lobsters should be fully cooked and red.
Remove lobsters from pot and let them drain in a slotted bin.
Let guests retrieve their lobsters. Have lemon and plenty of melted butter on the table. Of course, offer the other fixings such a corn on the cob, coleslaw, potato salad, etc.
Cashew Butter ... by food.chat
from US
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt
Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.
Yield: Approximately 1 to 1 1/2 cups
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