Gail Cole

Recipe Secrets

This recession does not mean that you have to do without. Enjoy famous and restaurant recipe secrets from the comfort of your home.

I do not think we should do without because of this recession. Maybe it is not economically feasible to dine at your favorite restaurant two or three times a week. There is an alternative. Discover famous recipe secrets and restaurant recipe secrets. America’s Secret Recipes has famous and restaurant recipe secrets. Make famous recipe secrets in the comfort of your own home. No traffic and outrageous prices. Save time, money and still enjoy the meals you love. The 2009 Inaugural Luncheon Menu and Recipe provided by America's Secret Recipes (newsletter). 

Recipe Secret

First Course:

Seafood Stew
Copycat recipe

Yield: 10 servings

Ingredients
6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
½ cup small dice carrots

½ cup small dice celery
½ cup small dice leek
½ cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)

10 (5 inch) puff pastry rounds

Equipment

10 (3 ½ inch) terrines/ramekins or serving dish of your choice

Directions

1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.

*All seafood can be substituted with other favorite options of your choice and availability.

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