FINE DINING MONSTER

  Bloody Mary Poached Shrimp Ingredients 1 (32-oz.) bottle Bloody Mary mix, divided 2 1/2 lbs. medium peeled, deveined raw shrimp, tails optional 4 cups ice 1/2 cup cocktail sauce 1/3 cup (2 2/3 oz.) vodka 1/3 cup olive oil 1/3 cup fresh lemon juice (from 2 lemons) 1 Tbsp. hot sauce (such as Tabasco) 1 Tbsp. Worcestershire sauce 1 tsp. celery seeds 1 tsp. black pepper 1 cup thinly sliced celery (from about 2 celery stalks) 1 cup thinly vertically sliced sweet onion (from 1 small onion)  Garnishes: celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives Directions Cook shrimp: Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes. Imm...

  Miss River's Louisiana Crawfish Rolls Ingredients 1/2 cup mayonnaise  2 tsp. prepared horseradish  2 tsp. Creole mustard  1/2 tsp. grated lemon zest plus 4 tsp. fresh juice (from 1 lemon) 1/2 tsp. kosher salt 1/2 tsp. Cajun seasoning 1/4 tsp. hot sauce (such as Tabasco) 16 oz. peeled cooked crawfish tails 4 Tbsp. unsalted butter 4 top-split hot dog buns  4 tsp. minced fresh chives Directions Stir together mayonnaise, horseradish, mustard, lemon zest and juice, salt, Cajun seasoning, and hot sauce in a medium bowl until smooth. Add crawfish tails, and stir to coat. Melt butter in a large skillet over medium. Add buns, and toast until golden on both sides, 1 to 2 minutes per side. Evenly fill toasted buns with crawfish mixture. Top evenly with fresh chives.  

  Cajun Shrimp Stir-Fry Ingredients 1 lb. large peeled, deveined raw shrimp 1 Tbsp. Cajun seasoning (such as Emeril’s) 3 Tbsp. canola oil, divided 6 oz. fresh snow peas, trimmed (about 1 cup) 2 Tbsp. finely chopped garlic (about 6 cloves) 1 Tbsp. finely chopped fresh ginger 3 medium scallions, thinly sliced (white, light green, and dark green parts separated), divided 3 Tbsp. rice vinegar 1/4 cup unsalted butter, cut into 4 even pieces 1 1/2 Tbsp. fish sauce 2 tsp. fresh lime juice (from 1 lime) 2 tsp. hot sauce (such as Tabasco) 1/4 cup roasted, salted peanuts, chopped 2 Tbsp. fresh cilantro leaves Cooked white rice, for serving Directions Place shrimp in a large bowl. Add Cajun seasoning and 1 tablespoon of the oil; toss to coat. Heat 1 tablespoon of the oil in a large skillet ...

  Hatteras-Style Clam Chowder  Ingredients 4 lb. littleneck clams (about 40), scrubbed 2 cups tap water 4 thick-cut bacon slices, chopped (about 1 1/2 cups) or 1 cup chopped salt pork 1 medium-size (7 oz.) yellow onion, chopped (1 1/2 cups) 2 medium (3 oz. each) carrots, peeled and chopped (about 1 cup) 2 medium-size (3 oz. total) celery stalks, chopped (1/2 cup) 2 garlic cloves, thinly sliced (about 1 Tbsp.) 1 cup dry white wine 3/4 tsp. kosher salt 1/2 tsp. black pepper 12 oz. unpeeled red potatoes, scrubbed and coarsely chopped (about 3 cups) 3 (8-oz.) bottles clam juice (such as Bar Harbor) 4 (4-in.) thyme sprigs 2 fresh bay leaves 2 Tbsp. chopped fresh flat-leaf parsley Directions Steam clams: Place clams and tap water in a large, high-sided skillet, and bring to a boil ov...

  Pickled Shrimp Ingredients 1 1/2 lbs. extra-large shrimp (21- to 25-count), peeled and deveined 2/3 cup cider vinegar 1/3 cup extra-virgin olive oil 1 tsp. kosher salt 1 tsp. granulated sugar 1 tsp. crushed red pepper flakes 1/4 cup chopped fresh dill 1/4 cup chopped fresh flat-leaf parsley 4 large garlic cloves, sliced 3 bay leaves 1 lemon, thinly sliced 1/2 large sweet onion, thinly sliced vertically Directions Cook shrimp: Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp to pan and immediately remove from heat. Cover and let stand for 3 minutes. Drain and rinse with cold water; drain well. Make pickling liquid: Whisk together vinegar, oil, salt, sugar, and pepper flakes in a large bowl until salt and sugar dissolve. Pickle shrimp: Add shrimp, dill, parsley, garlic, bay leaves, lemon, and onion; ...

  Scallop, brown butter, pink grapefruit and tarragon canapés Ingredients Metric Imperial 6 scallops, removed from their shells and cleaned (shells cleaned and reserved for serving) 80g of butter 1/2 pink grapefruit 1 handful of tarragon leaves, finely chopped salt Method Place the butter in a small pan over a medium heat. Cook until the solids start to caramelise and turn a nutty brown. Pass through a fine sieve and reserve in a warm place Segment the grapefruit by cutting away the skin and pith down to the flesh, then slice the segments out of their skins (do this over a bowl to collect any juice). Place 3 large segments or 4 small ones into the warm butter Place a non-stick frying pan over a high heat. Season the scallops with salt presentation-side up. Once the pan is smoking hot, add a splash of the brown butter and place the scallops presentation-side down in the pan. Cook for 2–3 minutes, then flip over, add another spoon of the br...

  Lobster Eggs Benedict Ingredients Two 1-pound live lobsters 8 large eggs Four 3/4-inch-thick slices of peasant bread, toasted 3 large egg yolks 2 tablespoons boiling water 2 sticks (1/2 pound) unsalted butter, melted and hot 2 tablespoons fresh lemon juice Pinch of cayenne pepper Directions In a large pot of boiling water, cook the lobsters until bright red all over, about 12 minutes. Let cool slightly under cold running water, then twist off the tails and claws. Crack the claws and remove the meat. Using kitchen scissors, slit the tail shells lengthwise, then remove the meat. Remove the dark intestinal veins and cut the tail meat crosswise into thin slices. Half fill 2 large deep skillets with water and bring to a simmer. Crack 4 of the eggs into each skillet and poach over moderate heat just until set, about 3 minutes. Using a slotted spoon, remove the eggs from the skillets and pat dry with paper towels. Arrange the lobster meat on the toast. Top each s...

  Scallops in Brown Butter and Caper Sauce with Broccolini Ingredients 2 medium bunches Broccolini  1 1/2 tsp. kosher salt, divided 2 Tbsp. olive oil 1 lb. sea scallops, side muscles removed 1/2 tsp. freshly ground black pepper 2/3 cup dry white wine (such as sauvignon blanc or pinot grigio) 1/4 cup drained capers 1 tsp. lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)  4 Tbsp. unsalted butter, divided 2 Tbsp. finely chopped fresh flat-leaf parsley, divided Crushed red pepper, for garnish (optional) Directions Microwave Broccolini: Halve any thick Broccolini stalks lengthwise. Place Broccolini in a large microwave-safe bowl and add 2 tablespoons water. Cover with a microwave-safe lid or plastic wrap. Microwave on high until crisp-tender, 4 to 5 minutes. Pour off any remaining water. Add 1/2 teaspoon salt and toss to combine.  Cook sca...

  Poached lobster tail with cauliflower and butter sauce Ingredients Metric Imperial Lobster 4  lobsters , each weighing 400g 1  large onion 4  carrots 3  celery sticks 1  leek 2 tbsp of  tomato purée 5 tbsp of  brandy 6 sprigs of  thyme 6 sprigs of  fresh tarragon 10g of  butter 2 tbsp of cream 4  garlic cloves olive oil Cauliflower purée 100ml of double cream Caramelised cauliflower 1  cauliflower 100g of  butter   Method Start by preparing the lobsters. Put the lobsters in a freezer. This will render them insensate. Boil some water and add a dash of white wine vinegar. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head 4  lobsters Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward i...

  One-Pan Garlic-Butter Shrimp With Orzo Ingredients 1/4 cup unsalted butter, divided 1/4 cup olive oil, divided 2 medium shallots, finely chopped (1/2 cup) 1/2 cup white wine 3 cups vegetable broth 1 1/2 cups uncooked orzo  1 1/2 tsp. kosher salt, divided 6 medium garlic cloves, smashed 1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 2 lemons), divided, plus lemon wedges for serving 1/4 tsp. crushed red pepper 1/4 cup chopped fresh flat-leaf parsley, divided 1 lb. large peeled, deveined raw shrimp 2 Tbsp. drained capers, roughly chopped Directions Cook shallots: Heat 2 tablespoons each of the butter and oil in a large, deep skillet over medium. Add shallots. Cook, stirring occasionally, until softened, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by about half, about 2 minutes. Remove from ...

  Camarones a la Mexicana Ingredients Shrimp: 1 tablespoon chili powder 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground allspice 1 teaspoon salt ½ teaspoon cayenne pepper 1 ½ pounds uncooked medium shrimp, peeled and deveined Tomato Sauce: 1 tablespoon salted butter, or as needed ⅓ medium white onion, diced 1 clove garlic, minced 5 medium red tomatoes, ripe, divided 2 cups chicken stock ½ medium white onion, sliced 1 large green bell pepper, seeded and sliced 2 small jalapeño peppers, seeded and sliced 1 tablespoon chili powder 1 teaspoon ground cumin 1 tablespoon salt 1 teaspoon ground black pepper Rice: 1 ½ cups uncooked white rice 1 tab...

Octopus and Potato Salad ingredients Octopus 1 kg, frozen Potatoes 6 Artichokes 2 Capers 18 g Parsley 1 bunch Scallion 1, large Lemons 2, organic Extra virgin olive oil Salt To taste Pepper To taste Preparation Place the octopus in a pot of cold water, bring to boiling point and cook for one hour. When it is tender, let it cool in the cooking water: this is the secret to keeping it soft. Peel it, rinse it and cut it into pieces. In the meantime, put the potatoes in cold water with their skins on, bring to the boil and cook for half an hour; peel and dice. Clean the artichokes, removing hard outer leaves and inner choke, putting them in cold water with lemon juice after cleaning. Boil them in salted water until tender. Combine the diced potatoes, wedges of artichoke, octopus cut into pieces, sliced scallion and capers with salt rinsed off in a salad bowl. Dress with a vinaigrette dressing made with olive oil, salt, pepper, lemon juice and chopped p...

  Skillet Shrimp Fajitas with Cilantro-Lime Cream Ingredients Cilantro-Lime Cream 1 cup sour cream 3 tablespoons chopped cilantro 2 limes, zested and juiced 1 clove garlic, minced 1/2 teaspoon salt, or to taste Fajitas 2 teaspoons chili powder 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 3/4 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon Mexican oregano 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 2 pounds large shrimp, peeled and deveined 1 onion, thinly sliced 1 green pepper, sliced vertically 1 red pepper, sliced vertically 1/4 cup olive oil or avocado oil, divided 1 lime, juiced, divided 10 flour tortillas, warmed 1 avocado - peeled, pitted, and sliced (optional) 1 cup pu...

  She-Crab Soup Ingredients 3 Tbsp. butter, divided 1 medium onion, chopped 2 tsp. all-purpose flour 1 qt. whole milk 1 lb. fresh lump crabmeat 1/4 lb. crab roe or hard-cooked egg yolk 1/8 tsp. white pepper 1/8 tsp. ground mace 2 cups half-and-half 1/2 cup sherry wine 1 tsp. table salt Garnishes: paprika, fresh parsley Directions Cook onions: Melt 1 1/2 tablespoons of the butter in a large saucepan or Dutch oven over low. Add the onion, and sauté 3 to 4 minutes or until softened. Add flour: Add remaining butter; stir until melted. Add flour; stir and cook until onions are coated, about 1 minute. Add remaining ingredients: Stir in the milk until blended. Stir in the crabmeat and roe (or yolk); add pepper and mace, and cook 20 minutes. Stir in the half-and-half until heated through. Remove from heat, and stir in the wine and salt. Serve...

  Poached Shrimp Ingredients 1 cup dry white wine 2 Tbsp. kosher salt 2 dried bay leaves 1 tsp. crushed red pepper 1 medium-size yellow onion, halved lengthwise 1 large celery stalk, roughly chopped (about 3/4 cup), plus leaves for garnish 1 Tbsp. liquid shrimp-and-crab boil seasoning (such as Zatarain’s) 1 large lemon, halved, plus wedges for serving 2 lb. jumbo peeled raw Gulf shrimp, tail on Directions Make broth: Combine 2 quarts water, wine, salt, bay leaves, crushed red pepper, onion halves, chopped celery, and shrimp-and-crab boil seasoning in a large stockpot. Squeeze lemon halves over mixture, and add lemon halves to stockpot. Bring to a boil over medium-high; reduce heat to medium, and simmer, stirring occasionally, until flavors meld, about 20 minutes. Add shrimp to boiling broth: Bring to a boil over medium-high; add shrimp. Cook, stirri...

  Fried Oysters Ingredients Peanut oil, for frying 1 cup self-rising flour 1 cup corn flour (such as Maseca) 1/2 tsp. kosher salt, plus more to taste 1/2 tsp. black pepper 2 dozen fresh shucked Select oysters in liquid, drained, divided Lemon wedges, for serving Cocktail sauce or mayonnaise mixed with sriracha, for serving Directions Heat oil in a cast-iron skillet: Pour oil to a depth of 3/4 inch in a 12-inch cast-iron skillet; heat oil over medium-high to 370°F. Coat oysters in breading mixture: Whisk together self-rising flour, corn flour, salt, and pepper in a wide, shallow baking dish. Shake off excess liquor from oysters. Working with 1 oyster at a time, dredge 12 oysters in flour mixture. Place on a large plate. Dredge oysters in flour mixture again, gently shaking off excess. Fry oysters: Add dredged oysters to hot oil, and cook, turning occasionally using a slotted spoon or spider skim...

  Seared scallops and pea mousseline Serves 4 Ingredients 12 scallops Olive oil, salt, pepper Pea mousseline 500 g peas 30 g pistachio paste Vegetable broth 50 g butter Lace tiles 60 g olive oil 20 g flour 160 g water Vegetable charcoal Kaffir lime foam 30 g of liquid cream 35% mg 1 kaffir lime 120 g milk Preparation        4.09/5 - (11 votes) PEA MOUSSELINE Cook the peas for 15 minutes in a saucepan of water and vegetable broth. After cooking, put the peas in ice water. Reserve some for decoration. Keep the broth. Blend the peas by pouring a little broth according to the desired consistency. Add the butter and pistachio paste and mix. Season with salt and pepper. SCALLOS Heat a frying pan with oil and butter. Place the scallops on top and brown them on 2 sides. Season with salt and pepper. LACE TILES Mix the olive oil, water and flour. Add vegetable charcoal. Heat a frying pan with a little oil, then ...

Crab and Corn Beignets Ingredients 1 small red bell pepper 1/2 cup all-purpose flour 2 tablespoons cornmeal 1/2 teaspoon baking powder Kosher salt and freshly ground pepper 1/3 cup milk 1 large egg, lightly beaten 1/2 pound cooked crabmeat, picked over 1/2 cup fresh corn kernels 1 scallion, minced 1/2 cup mayonnaise 1 tablespoon chopped basil 1 tablespoon chopped cilantro 1 tablespoon fresh lemon juice 1/2 teaspoon chopped tarragon 1 teaspoon Dijon mustard Vegetable oil, for frying Directions Char the red pepper directly over a gas flame or under the broiler, turning frequently, until blackened and blistered on all sides. Transfer the pepper to a plate to cool for about 10 minutes. Discard the blackened skin, stem and seeds and cut the pepper into 1/4-inch dice. In a large bowl, whisk the flour with the cornmeal, baking powder, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the milk and egg. Fold in the crabmeat, corn kernels, scallio...

  Air Fryer Crab Cakes Ingredients 16 oz lump crab meat 1 cup panko breadcrumbs ½ red bell pepper diced small ½ cup green onion ½ cup mayonnaise 1 egg 1 Tbsp lemon juice 2 tsp Old Bay seasoning 2 tsp Dijon mustard 1 tsp salt ½ tsp white pepper Before You Begin If using 8 ounces of crab meat vs. 16, cut the ingredients in half except for the egg, salt and pepper, to produce 4-5 crab cakes compared to the original 10. To make an easy dipping sauce combine 2 Tablespoons Mayo, 2 teaspoons hot sauce, 1 teaspoon Old Bay Seasoning, and a squirt of lime juice. Instructions Chop/shred the crab meat into fine pieces to make it easier to combine. Combine all ingredients in a large bowl and mix thoroughly. Make crab cakes using about 1/4 cup of mix. Roll into a ball in the palm of your hands and flatten into a patty shape, about 1/2 inch in thickness. ...

  Lobster ravioli Ingredients Colorful ravioli dough Fresh herbs and flowers Ravioli stuffing and parsnip purée 2 lobsters 4 parsnips 250 g milk, butter 1 vegetable stock cube 500 g water 1 handful of hazelnuts 30 g of fluid cream Lobster cooking broth 2 vegetable stock cubes 2 star anise Zest of an orange Zest of a lemon 1 tsp peppercorns 1 tsp coriander seeds 3 small dry bird peppers Ravioli broth 1 can lobster bisque 1 clove of garlic 1 sprig of thyme, rosemary, bay leaf Chili pepper Cognac 1 carrot LOBSTER Cook the lobsters for 12 minutes in boiling water with all the ingredients. Peel the lobsters and save the carcasses for the broth. Cut the body of the lobster into sections. RAVIOLI STUFFING AND PARSNIP PURÉE Cut a parsnip into brunoise and cook for 1 minute in boiling water. Roast the hazelnuts, crush and add to the brunoise, with the meat of the lobster claws. Fry in butter, salt and pepper. Cook 3 parsnips in milk ...