Mix the first 10 ingredients in a bowl and cover. Refrigerate for 2-3 hours, turning occasionally.
Mix ½ cup stock, sherry and cornstarch in a bowl. Sauté shrimp and marinade in oil, about 2 minutes. Remove shrimp using slotted spoon. Add asparagus and remaining ¼ cup chicken stock to skillet. Reduce heat to medium-low. Cover and cook until asparagus are tender, but still crisp, about 5 minutes. Stir cornstarch mixture and add to skillet. Return shrimp to skillet and stir until sauce turns translucent, about 2 minutes. Mix in green onion strips. Serve on rice with orange and lemon peel for garnish.
Shrimp in Black Bean Sauce
Combine sherry, ginger, soy sauce and pepper. Pour over shrimp and let marinate for 15 minutes. Drain. Heat 2 tablespoon of oil in a skillet and stir-fry onions, peas and green pepper for 2 minutes. Remove with a slotted spoon and set aside. Add remaining oil to skillet and stir-fry garlic and black beans for 10 seconds. Add shrimp and stir-fry until they turn pink. Return vegetables to skillet and whisk in cornstarch mixture. Stir well and cook until sauce thickens.
Lobster with Sweet Ginger
Preheat oven to 500 degrees. Peel the ginger, reserving the peels and cut into fine julienne strips. Cut the peels into coarse jullienne strips and set aside. In a small saucepan, cook the ginger (not peels) and garlic with ½ cup of the plum wine and rice wine vinegar until reduced to 1 tablespoon of liquid. Then remove the saucepan from the heat and reserve.
Place a heavy skillet on high heat until very hot. Add oil and heat to almost the smoking point. Carefully add lobster halves, meat side down Cook 3 minutes. Turn lobster over and add 1 tablespoon of the butter. Continue to sauté until lobster shells get red and butter is nutty. Transfer lobster to the oven for about 10 minutes, or until just cooked. Remove and keep warm. Add scallions, ginger, peels and curry powder to the skillet. Sauté lightly for 10-15 seconds, when whisk in the remaining plum wine and the white wine, stock, chili flakes and vinegar. Reduce the liquid to ½ cup. Add cream and reduce it by half. Add any liquid from the julienne of ginger, then whisk in remaining tablespoon butter. Salt and pepper to taste. Cook lobster claws, then drain any liquid from claws and body. Arrange lobster halves on a warm platter, meat side up. Strain the sauce over each lobster, then sprinkle the reserved sweet ginger on top. Serve garnished with fried baby spinach.
Oyster Stew
Melt butter in a saucepan. Sauté onions over medium heat until transparent, about 15 minutes. Add vegetables, half-and-half and fish stock. Simmer over medium heat until vegetables are tender. With a slotted spoon, remove 1 ½ cups of the vegetables and reserve. Puree the remaining vegetables with the stock and return the pureed soup and reserve vegetables to the saucepan and reheat. Add bacon and oysters and cook ro 2 minutes. Salt and pepper to taste. Garnish with parsley.
Crab Cakes
Crumble bread and combine with crab Add parsley and white wine and bind with mayonnaise. Add salt and pepper and from into 8 1 inch cakes. Sprinkle lightly with paprika and chili at least 1 hour. Carefully sauté in butter until heated through and golden brown, turning once.
Shrimp with Wine and Lemon Rind
Melt butter in skillet, add wine, and bring to a simmer. Add shrimp, garlic and ¼ cup of the parsley, lemon rind and black pepper. Stir briskly for about 10 minutes. Pour over rice. Garnish with reminder of parsley.
Marinated Crab
Combine all the ingredients except the butter in a stainless glass bowl. Toss the crab in this mixture and marinade. Refrigerate for at least an hour, turning occasionally.
Put a large iron skillet on a hot fire. Strain the vegetables from the marinade and put them in the skillet with the butter and crab. Heat this gently on the stove until the crab is cooked.
Herbed Calamari
TOMATO SAUCE: Sauté the onion and garlic in a skillet in olive oil for 5-6 minute on medium heat for 5-6 minutes. Add tomatoes, tomato past, bay leaves, oregano and sage. Cook on low for aobut 30 minutes or until thickened slightly. Take off heat and let cool.
CREAM SAUCE: Melt butter over low heat, until it bubbles. Gradually stir in the flour. Cook, stirring, for 3-5 minutes. Slowly stir in the milk, and continue to sir until the sauce is thick and smooth. Add the wine and seasoning. Set aside.
SQUID AND VEGETABLES: In a large pan, combine the tomato sauce, cream sauce and vegetables. Cut squid into bite-size pieces. Dredge lightly in flour and fry in hot oil in a skillet, until well browned. Drain and add to the mixture in the pot. Serve immediately.
Lobster Bisque
In a skillet, melt half the butter and sauté the onions and carrot until golden. Add lobster with its shell, and cook until red. Add wine, and reduce by half. Add enough chicken stock to cover and simmer for 5 minutes. Remove lobster and separate the meat from the shell. Set aside and return shells to the sauce. Add remaining stock, herbs and rice. Simmer for 20 minutes and then remove the shells and herbs. Puree with lobster meat and strain. Add cream, freshly ground pepper, cayenne pepper, brandy and salt to taste. Serve, garnished with parsley
Fish Stew
In a large saucepan, sauté the onions and garlic in oil for 5 minutes. Add saffron, red pepper flakes and tomatoes (with juice). Cook for 3 minutes and add clam juice, water and white wine. Bring to a boil, and simmer for 10 minutes.
Add fish, shrimp, clams and parsley. Cook, covered tightly, for 5 minutes, or until fish is just cooked. Arrange bread in bottom of soup bowls and ladle stew on top. Garnish with parsley.
Steamed Sea Bass
Leave tale and heat on fish. Place on a shallow dish and sprinkle with sherry. Let sit for 10 minutes. Steam fish for 15 minutes. Meanwhile, in a skillet, sauté ginger in oil on high for 1 minutes. Add scallions, soy sauce and sugar. Stir for a few seconds. Serve over fish, garnished with coriander and serve immediately.
Baked Red Snapper
Preheat oven to 325 degrees. Sprinkle cavity and outside of fish with rosemary, and salt and pepper to taste. Place on a baking dish, buttered with half the butter. Dot with remaining butter. Bake for 25 minutes or until fish is flaky. Serve, garnished with parsley.
Smoke Salmon and Pasta
Cut salmon in long thin strips and set aside. In a heavy saucepan, heat crème frache over medium heat. Reduce by 1/3 and set aside.
Cook pasta and drain. Mix crème frache with oil, salt and pepper to taste and horseradish. Serve on pasta, and toss with salmon.
Cold Salmon Mousse
Combine salmon with lemon juice, mayonnaise, salt and cayenne. Soften gelatin in cater over low heat. Cool slightly and combine with salmon mixture. Fold in whipped cream. Adjust seasoning and pour into an oiled mold. Chill. Unmold and serve with sauce of choice.
Poached Fish and Fruit Salad
Poach fish with lemon juice in just enough water to cover. In a bowl, combine lime juice, mayonnaise, yogurt, honey, mnit and ginger. Drain and flake fish. Combine with sauce. Serve over lettuce leaves and garnished with almonds.
Basic Quiche
Mix all ingredients and place in the pie shell. Bake in a preheated oven at 35o degrees for 20-25 minutes, or until puffed and browned.
Orange Lemon Chicken
Sauté the chicken in butter and oil until golden and almost cooked through. Transfer to a shallow baking dish. To the butter in the skillet, add the orange and lemon juice and rind. Cook and stir over low heat, and gradually whisk in cream. Whisk in wine and seasoning. Ladle out ¼ cup into a bowl and dissolve cornstarch in it. Return to skillet. Stir until thickened. Pour over chicken, sprinkle with Parmesan cheese and bake in a preheated 350 degree oven for 30 minutes. Just before serving, brown under the broiler.
Chicken with Walnuts
Cut the chicken breasts into ½ cubes. Combine egg, cornstarch, sugar and salt. Toss chicken in and stir-fry in hot oil until cooked. Quickly remove chicken with slotted spoon and set aside. Reduce heat and sauté walnuts for 15 seconds and remove before they burn. Now sauté the ginger, garlic and peppers. Add the chicken, peas, soy sauce and wine. Serve garnished with walnuts.
Ginger Orange Chicken
Preheat oven to 350 degrees. Melt the butter in a large skillet. Sauté onions and garlic. Add the breasts and sauté until golden brown on both sides. Transfer to a baking dish. Combine orange juice and rind and pour over top of chicken. Cover and bake for 20 minutes. Remove chicken to a serving dish. Mix cornstarch and water and thicken the cooking juices with it. Serve over the chicken with orange slices for garnish.
Chicken Paprika
In a paper bag, combine flour, paprika, cayenne, ginger, basil nutmeg, salt and pepper. Shake chicken pieces, a few at a time in the mixture. Sauté, a few at a time in butter. Transfer to a shallow baking dish. Sauté garlic for 2 minutes, then blend in chicken stock, sour cream, Worcestershire sauce, sherry and water chestnuts. Heat, stirring constantly (do not boil). Pour over chicken and bake in a preheated oven at 350 degrees for 1 hour or until tender.
Vintage Chicken
Sauté mushrooms and green onions and the garlic in 2 tablespoons of butter until soft. Set aside. Combine flour, Salt and pepper to taste and rosemary in a bag. Shake chicken in mixture. Sauté in 2 remaining tablespoons of butter until brown on both sides. Remove and set aside. Add white wine, mushrooms and onon, garlic to the skillet. Cook to geglaze. Return chicken to skillet. Cover and cook for about 15 minutes.
Garlic Chicken Pasta
Bring larg pot of water to boil. Sdd noodles and cook until just tender, about 3 minutes. Drain and reserve in a large bowl. Heat 2 tablespoons oil in skillet over high heat. Add noodles and stir-fry for 3 min. Return noodles to bowl. Add remaining 3 tablespoons oil and heat until hot. Add chicken, garlic and ginger and stir-fry until chicken is just opaque, about 2 minutes. Add cabbage, green onion, carrot and 2 sauces. Stir-fry for 2 minutes. Add noodles and stir-fry until flavors ar blended, about 3 minutes. Serve immediately, garnished with red pepper flakes.
Chicken in Blue Cheese Sauce
Preheat oven to 375 degrees. Arrange chicken in shallow baking pan. Season with salt and pepper.
Bake for 40 minutes or until juice runs clear and meat is not pink.
Meanwhile prepare the sauce. Melt butter in saucepan. Stir in flour until smooth. Stir in stock and wine. Cook, stirring constantly over medium-high until bubbly and thickened, about 3 minutes.
Stir in cheese and thyme until cheese melts. Reduce to low. Stir in cream and parsley. Heat through bu tdo not boil. Keep warm over low heat until chicken is done. Serve sauce over heat, garnished with kiwi.
Hearty Chicken Stew
In a skillet, sauté chicken pieces in olive oil until golden brown. Remove, drain and set aside. In same oil, sauté shrimp until red. Remove, drain and set aside. Pour off any excess fat and sauté onions, garlic and tomatoes. Return chicken to skillet and add 2 cups of water. Bring to a boil and then simmer, uncovered, for about 20 minutes. Add wine and return to boil. Reduce and simmer for 10 minutes. Return the shrimp and simmer for 20 minutes or until chicken is very tender. Add more water as needed. Grind bread, chocolate and almonds together. Mix in the parsley. Add enough oil to barely cover mixture and combine to a paste. Add to skillet 10 minutes before it is finished.
Japanese CHICKEN Salad
Combine sugar, oils, vinegar, soy sauce and ginger. Mix well. Add noodles (without seasoning) and let sit fo raobut 1 hoour.
Meanwhile, combine remaining ingredients, except pea pods in a large bowl.
When noodles are tender, pour it over the salad with the juices. Garnish with pea pods.
Orange-Glazed Lamb Shanks
Heat oil in a skillet and add lamb. Brown on both sides. Transfer to a casserole. Season with curry, ginger, lemon peel, salt, pepper, cayenne and garlic. Pour in orange juice and wine. Cover and bake at 350 degrees for about 2 hours or until meat is fork tender. Sprinkle with parsley.
Lamb and Eggplant Casserole
Preheat oven to 450 degrees.
Prick eggplant all over and bake for 45 minutes. Mix onion, lamb and 2 tablespoons butter. Put in a casserole and bake for 30 minutes, alongside the eggplant. Remove eggplant when soft. Peel and mash the pulp, stir in remaining 3-4 tablespoon butter and the cream. Then season with salt and pepper to taste. Blend the eggplant and tomatoes into the casserole and return to oven. Reduce heat to 350 degrees and bake for 20-30 minutes. Serve, garnished with parsley
Lamb and Spinach Roll
Sauté nuts in 2 tablespoon of the butter in a skillet. Crumble lamb and brown in sameskillet. Drain off fat. Add tomatoes, seasoning and lemon juice. Simmer for 5 minutes. In a separate skillet, sauté leeks and onions in the remaining butter and combine with meat mixture. Blend in spinach, zucchini, mint, salt and pepper. Simmer for 7-10 minutes until spinach is tender. Cool to room temperature. Stir in yolk. Preheat oven to 350 degrees. Place 1 sheet at a time of phyllo on a tea towel and brush liberally with melted utter. Continue layering and buttering until 6 sheets are used. Spread half the mixture over the sixth sheet, leaving a 3- inch border around all edges. Starting on a short side, roll like a jelly roll, folding in sides as you go, sealing seams with melted butter. Place, seam side down, on a baking sheet. Repeat with remaining phyllo sheets and mixture, making 2 rolls in all. Brush tops of rolls with beaten egg and bake for 45 minutes until heated through and golden.
Beef with Bok Choy
Mix together all marinade ingredients. Cut the beef in thinly sliced diagonal slices across the grain. This is easier to do if you partially freeze the meat first. Add beef to the marinade. Separate leaves from stems of the bok choy. Cut the stems and leaves diagonally into 2-inch pieces. In a wok or skillet, heat 1 tablespoon of the oil until very hot. Add the ginger and toss for a few seconds until light brown. Add beef and stir vigorously for 2-3 minutes. Remove and set aside. Add remaining oil. Stir in white part of bok choy, cover and cook for 30 seconds. Remove cover and stir until slightly soft, then add green part of the bok choy and the beef. Heat for 1-2 minutes, thoroughly. If necessary, a little stock may be added so the bok choy is lightly glazed. Serve, garnished with parsley immediately.
Osso Buco
Heat butter and oil in a large heavy skillet. Brown the veal shanks well on each side, seasoning them during the cooking with Salt and pepper to taste. Stand the bones up straight so that the marrow will not fall out. Add white wine, chicken broth and tomatoes. Blend the sauce and simmer the shanks, covered for 1-1 ½ hours until the meat is tender. Meanwhile prepare gremolata, which is a garnish.
Transfer the shanks to a hot platter and spoon the sauce over them.
German Beef Stew
Brown meat in oil. Add apple, carrot, onion, water, wine, anchovy paste, garlic, bouillon cubes, bay leaf and thyme. Cover and cook over low heat for 2 hours or until beef is tender. Remove by leaf. Combine cornstarch and the ¼ cup cold water, add to beef mixture. Cook and stir until thickened.
Salisbury Steak
Add onion and buttermilk to beef. Combine parsley and dry bread crumbs. Shape meat into a flat oval about 11/2 inches thick and sprinkle all evenly with parsley-crumb mixture and several turns of the pepper mill. Put meat on foil or in a shallow pan and broil about 3 inches from heat for 3 min. Take out and salt cooked side. Turn over and press bacon into uncooked side. Return to broiler 4 inches from heat for about 5 minutes. Season very lightly with salt and pepper.
Beef Stroganoff
Slice meat very thinly in diagonal slices across the grain. Sprinkle with lemon juice and set aside. Sauté onion in butter, add meat and lemon juice, four and seasoning. Cook and stir for several minutes. The meat should remain pink. Stir in sour cream and brandy. Adjust seasoning and stir in chives. Serve, garnished with parsley immediately with hot rice or noodles.
Beef Bourguignonne
Marinate salt pork in cognac, parsley and 1/8 teaspoon pepper for 2-3 hours. Combine flour, salt, pepper and cayenne.. Dredge beef in seasoned flour. Melt half the butter in a heavy skillet and brown meat on all sides. Add chopped onions and brown. Transfer beef and onions to a 3-quart casserole with a tight-fitting lid. Drain salt pork, reserving marinade, and brown it in 1teaspoon butter. Add to beef. Deglaze skillet with marinade and ¼ cup stock. Pour over meat. Add wine, thyme, marjoram, and enough stock to cover meat. Cover and bake in a preheated 375 degrees oven for 2 hours. Sauté mushrooms in 2 tablespoon butter until just barely cooked. Add to meat. Parboil white onions for 3 minutes, drain well and sauté in remaining butter to brown lightly. Add to meat, replace cover and continue cooking for 1 more hour. Add more wine or stock if needed. Adjust seasoning and Serve, garnished with parsley with parsley.
Baked Cabbage with Chopped Meat
Preheat oven to 375 degrees.
Cook vegetables to boiling water for 7-8 minutes, drain and pat dry. Beat yolks with cream, adding salt and a few turns of pepper and the rosemary. Mix cooked vegetables with veal and ham. Then stir into sauce. Beat whites until very stiff and fold carefully into vegetable-meat mixture. Transfer to a buttered ½ quart casserole and bake for about 45 minutes.
Chinese Potstickers
Mix together well the pork, soy sauce, green onions, shrimp, and shrimp water, sesame oil, penut oil, ginger, egg and garlic. Set aside. Core the cabbage and chop finely, Cover the cabbage with the salt and let sit for 1 hour. Press out the water and add the cabbage to the meat mixture. Set mixture aside until ready to assemble potstickers.
Mix 5 cups flour with 2 cups water and let rest for 10 min. cut or pull off walnut-size balls and roll each one out to the size of a 3-inch circle. The edges of the dough should be thinner than the middle. Fill each round with about 1 teaspoon fo the filling. Pinch together in the shape of a half moon.
Heat ablut 2 tablespoons peanut oil in a skillet and stand the potstickers up close together in the skillet with the seam side up. Sauté over medium heat for 2-3 minutes. Do not allow them to burn. Add ½ cup water, cover and steam for 20 minutes. Serve, garnished with parsley with vinegar, soy sauce and coriander.
Kufta
Preheat oven to 375 degrees. Soak the bread in the tomato juice. Combine beef, lamb, bread, tomato juice, half the onions and salt. Set aside in the refrigerator. Sauté the remaining onions in olive oil until transparent, add rice and boiling water, cover and simmer for 20 minutes or until liquid is absorbed. Fold remaining ingredients into the rice mixture and cool. Divide meat mixture into 20 pieces and from each into balls. With your index finger make a well in each and fill wtith about 1 ½ teaspoon of rice mixture. Cover filling, reshaping meat into balls. Place in a shallow baking dish and bake for 20-30 minutes.
Cassoulet
Moussaka
Preheat oven to 400 degrees. Peel an slice eggplants, crosswise. Salt well and set in a single layer on paper towels. Set aside to bleed for 30 minutes. Pat dry. Place flour in a paper bag and shake a few eggplant slices at a time in it to coat. Heat oil in a large skillet and lightly sauté slices. Set aside. Brown sausage meat in the skillet, drain off fat, reserving 2 tablespoon and set aside. Sauté onion in 1 tablespoon of the reserved fat in the skillet. Add to the reserved sausage meat. Brown lamb in the skillet and add to reserved sausage meat. Brown lamb in the skillet, seasoning with salt and oregano. Add to reserved sausage mixture. In 1 tablespoon fat, sauté garlic in the skillet until just starting to turn golden. Add tomato puree, parsley, Salt and pepper to taste. Mix well, then add wine and reserved meat mixture. Simmer, uncovered, until almost all liquid is absorbed. Butter a 5-quart casserole. Layer eggplant on the bottom of it. Cover with meat mixture. Add spinach leaves and top with mushrooms. Melt butter in a saucepan until foamy, sprinkle with flour, cook and stir for 3 minutes. Gradually stir in cream, cook and stir until smooth and thickened. Season with salt and nutmeg and pour over casserole. Top with ricotta cheese and bake for 1 hour.