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Coral Reef Linguine
1 1/2 pounds linquine,fresh
1cup fennel fern chopped
1 pound small shrimp
2 teaspoons shallots,diced
peeled and cleaned
1 pound bay scallops
2 cups oven dried tomatoes
recipe follows
1/2 cup olive oil , divided
salt & pepper
1 teaspoon fresh finely chopped garlic
1 teaspoon basil fresh, and finely chopped
1cup parmesan cheese grated
Cook linquine in boiling salt water until al dente, Drain and rinse under cold water , set aside
Marinate shrimp and scallops in 1/4 cup oil , chopped garlic, and fresh basil for about 10 minutes
In a large skillet, heat remaining 1/4 cup oil and saute' fennel fern and shallots under tender, add mainated seafood and cook until shrimp turns pink and scallops are firm. Add cooked pasta and oven dried tomatoes until pasta is hot. Season with salt and pepper to taste, top each serving with grated cheese
Note: fresh or canned plum tomatoes can be subsituted for oven dried tomatoes.
Oven Dried tomatoes:
3 pounds Italian plum tomatoes
1/2 cup basil fresh chopp
1 cup olive oil
1 cup parmesan cheese
Preheat oven to 200167F
Slice tomatoes into 3/8 in slices, toss tomatoes in a bowl with olive oil , basil and cheese, Place a baking rack on a sheet pan and arrange tomatoes in a single layer on rack. Bake tomatoes for 2-3 hours. Remove rack from oven and cool tomatoes for one hour. Store in an air tight container.
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Braised Napa Cabbage
3 slices bacon minced
2 purple shallots minced
1 teaspoon white vinegar
8 cups napa cabbage shredded ,
salt , pepper, sugar
Saute' minced bacon in a large hot skillet until crispy, Add Shallots adn continue cooking until transparant. Deglaze pan with white vinegar, and add shredded cabbage. Reduce heat and cook until just tender ( approx 15 minutes) Season with salt and pepper to taste adn add sugar if cabbage is at all bitter.
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Lobster Butter Sauce
3/4 cup white wine
10 oz unsalted butter softened
2 tablespoons white vinegar
1 oz lobster paste
1 tablespoon shallots, minced
salt , pepper
1/2 cup heavy cream
In a large saucepan comine white wine , white vinegar, and shallots, reduce over low heat unitl only 1/4 cup remains. Str in heavy cream and reduce over low heat until only 1/3 cup remains. Slowly add butter and whisk continually . Strain sauce and add lobster paste , salt and pepper Blend well and serve...( salt and pepper added to taste)
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Tomato Basil Sauce
1 teaspoon vegetable oil
2 teaspoons cornstarch (more if necessary)
2 shallots diced
2 teaspoons water
1 cup fish stock or bouillon
12 plum tomatoes chopped
salt, white pepper
2 tablespoons basil fresh, chopped
in medium skillet , heat oil and saute' shallots until transparent
Add fish stock and bring to boil. Add salt and white pepper to taste, Dissolve cornstarch in water ad add to fish stock. Simmer 3-5 minutes until thickened. Add an additonal teaspoon of cornstarch dissolved in water for a thicker sauce, if desired. Add tomatoes and basil, simmer an additionals 3-5 minutes and check seasoning.
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Lobster Bisque
Coral Reef Restaurant
1 cup carrots diced 1/4 cup onion diced
1/4 cup butter 1 sprig thyme, fresh
3-4 stems parsley 1 lobster (2-2 1/2 pounds)
1/4 cup sherry 1 bayleaf 1 cup dry white wine
3/4 cup short-grain white rice 1 teaspoon salt
6 cups fish stock or bouillon 1 cup heavy cream
pinch of cayenne pepper 1 teasp. chervil, chopped
In a heavy sauce pan, saute' carrots and onion in butter until tender. Add thyme, bay leaf and parsley and continue cooking until carrots and onion are light brown. Cut lobster into 8-10 pieces. Remove stomachand rinse lobster. Add to vegetables and saute' until shells begin to turn red and meat is firm. Add sherry, and white wine. Reduce heat and simmer for 10 minutes. Remove lobsterand clean meat from shells. Set meat aside and return shells to pot. In a seperate pot, cook rice in fish stock, with salt for 20 minutes. After 20 minutes add fish stock and rice to vegetables and lobster shells and simmer for 45 minutes. At this time rice will be fully cooked and broth will be slightly thickened. Remove shells from pot and strain broth thru a fine sieve. Discard bay leaf . Press rice and vegetables thu sieve and discard any remains left in sieve. Add heavy cream to broth and simmer 3-5 minutes.
Dice reserve lobster meat and season with cayenne pepper and chervil. Add to Bisque last...SERVE immediately.
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Key Lime Parfait
Coral Reef Resturant
1 14 oz can sweetened condensed milk
4 egg yolks
1/2 cup whipping cream
1 teaspoon powered sugar
3-4 oz key lime juice
6 whole strawberries
8 oz pound cake
1 kiwi peeled and sliced in six slices
In a medium size mixing bow with an electric mixer combine milk and egg yolks. and blend at slow speed. slowly add lime juice and continue mixing until well blended. Slice the pound cake into one inch slices and cup to fit inside of a wine glass. Pour key lime filling over pound cake and refrig for at least 2 hours. Whip whipping cream with powdered sugar and top each wine glass. garnish with fresh strawberry and slice of key lime. makes six servings.
