CRAB AND SHRIMP THERMADOR ASHTON STYLE (#106)

Lobster Thermador is a very famous French dish first created in 1894 by Marie's restaurant near the Louvre in Paris.  It is related to Lobster Newberg created some 20 years earlier in the United States.
The recipe I am giving you is a crab, shrimp variation for us poor people. You may substitute two 1 1/4 lb lobsters in place of the crab and shrimp.  Both will serve 4 people generously.  I hope you will try it and please tell me if you like it. ENJOY

INGREDIENTS:
     1 lb of medium raw shrimp with the shells on
     1/2 lb of  lump crab fresh or canned
     11/2 sticks of unsalted butter
     1 qt of fish stock
     2 tab of  Millers chicken base (or equiv)
     2 tab of chopped parsley or tarragon
     3 carrots, minced
     2 stalks celery, minced,
     1 medium onion, minced
     1 lb of mushrooms rough cut (not quite minced)
     1/2 cup brandy
     1 cup heavy cream
     3 tab flour
     1 tsp of white pepper
     1 cup freshly grated parmesean cheese
     6 ramekens
DIRECTIONS:
     1. add 1/2 stick of butter in a
         lg fry pan and melt
     2. add the carrots, celery, mushrooms,
         and onions and saute until translucent
         (about 15 minutes) set aside
     3. in the same lg fry pan add 1/2 stick
         of butter and let melt
     4. peel the shrimp and keep the shells
     5. add the shrimp and crab into the fry
         pan with the melted butter and saute
         until the both shrimp and crab are
         slightly brown, set aside
     SAUCE:
       1. put a 1/2 stick of butter in a
           lg fry pan and melt
       2. add the 3 tab of flour and make
           a roux
       3. add the cream and stir until
           incorporated
      4. add the brandy and incorporate
      5. add the chicken base and incorporate
      6. add the fish stock and stir until incorporated
      7. add the parsley or tarragon  and white pepper
          and stir in
      8. in a lg sauce pan put the shrimp shells, fish stock,
          brandy and heavy cream together and cook until
          the liquid is reduced by half  (remove the shrimp
          shells and set aside)
      9. mix the cooked vegtables, crab and shrimp together
     10.separate the ingredients into 6 portions and
          put them into each of the 6 ramekens
    11. put the sauce into a pitcher and pour evenly
         over the ingredients in each rameken
    12. sprinkle the parmesean cheese evenly over
          the top of each rameken
    13. place the six ramekens on a cookie sheet under
          the broiler and while continuing to watch bake
          until the top is slightly brown
    14, this will serve 6 people generousley

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MEAT LOAF ITALIAN, ASHTON STYLE (#105)

    Some years ago we made a meat loaf for dinner. My youngest daughter Kathleen not only didn't like it but refused to eat it. I would like to say that she now likes it but alas, she still doesn't like it and neither does her husband Matt.  Personally I have always enjoyed it. The recipe I am giving you is an Italian variation of this traditional American dinner. I hope you will try it and like it! ENJOY

INGREDIENTS:
     1 1/2 to 2 lbs of ground round or chuck
     1 1/2 cups of Stove Top Stuffing that you
     crumble either by putting it in a large plastic
     gallon bag and smashing it with a food mallet
     or putting it in a food processer and lightly
     pulse it but not totally too fine
     2 eggs
     1 cup of minced onions
     1 cup of an additional peeled and sliced
        onions
     4 medium pototaoes, peeled and cut into
        four pieces in length each
     4 carrots, peeled and cut in two
     1/2 cup of parmesean cheese
     6 cloves of peeled and minced garlic
     1/2 cup of white port wine
     1/2 cup of Pinot Grigio white wine
     1 tab of mixed Italian spices
     1/2 tsp kosher salt
     1/2 tsp coarse pepper

DIRECTIONS:
     1. Preheat the oven to 325 degrees
     2. put the ground meat into a large bowl
     3. add the bread crumbs, minced onions,
         minced garlic, parmesean cheese, 2 eggs,
         salt and pepper and mixed Italian spices
         and mix by hand until all is well incorporated
     4. form the mixture into a loaf form and put
         it into a 9 inch by 13 inch by about 2 inches
         deep metal or glass pan
     5. pour the olive oil into a large fry pan over
         moderate heat
     6. add the sliced onions and saute until slightly
         brown and sprinkle around the meat loaf
     7. now add the potatoes and carrots around the
         meat loaf       

    FOR THE TOPPING:
     INGREDIENTS:
      1 cup of Contadina crushed tomatoes
      1/2 cup of peeled and sliced onions
      1/4cup of virgin olive oil
      4 cloves of peeled and minced garlic
      1 tab of mixed Italian spices
      1/2 cup of dry Italian red wine
      1/2 tsp kosher salt
      1 pinch of red pepper flakes
DIRECTIIONS:
   1. pour the oil into a large fry pan
   2. heat oil over moderate heat
   3. add the sliced onions and garlic,
       Italian spices, salt and pinch of
       of red pepper flakes and saute
       until slightly brown
   4. add the crushed tomatoes and
       stir until incorporated
   5. add the red wine and stir for
       about 10 to 15 minutes

   6. bake the meat loaf about 30 minutes
   7. spread the sauce  over the top of the meat
       loaf
   . put into the pre heated oven and
       bake about an addtional 20 minutes
     

    

SHEPHERDS PIE ITALIAN, ASHTON STYLE #(104)

In several books I've read about life in England, Ireland, or Scotland, Shepherds pie is usually mentioned as a staple, poor mans dish, in contrast to roast beef dinners for the more wealthy people would be eating. I never felt that it was an especially tasty dish but more of a cheap and filling dish for those who were not able to have anything better. However, you should understand that Shepherds pie is considered to be a real Irish dish as opposed to "corned beef and cabbage" which is really not Irish but more of a dish stamped "made in Amreica".Yet today Shepherds pie has a better reputation and actually is looked upon as more of a treat than a necessity due to cost. The recipe I am giving you is what I consider an Italian variation to the true Irish dish but still retaining its Irish roots. I also have added another change in how it is prepared.  I thought, how does one consider it to be a pie if one doesn't use a pie crust?  So this recipe can be made with a pie crust or made more the traditional way without one. Please let me know what you think about this recipe. ENJOY

INGREDIENTS:
     1/2 cup of virgin olive oil
     1 stick of unsalted butter
     1 lb of ground beef, lamb or veal
     2 or 2 shreded carrots
     1/2 lb of crimini or button mushrooms
     1 1/2 lbs of potatoes
     1 cup of minced onions
     3 bay leaves or 2 if fresh
     1 tsp of coarse black pepper
     a dash of ground nutmeg
     2 tab of flour
     1 cup of  beef stock
     1 cup of heavy cream
     1/2 cup sour cream
     1/2 cup of shredded sharp cheddar cheese
     1/2 cup of shredded yellow cheddar cheese
     9 inch by 13 inch glass or steel pan
    OPTIONAL: one pie crust

DIRECTIONS:
     1.peel and cube the potatoes and boil in enough
        salted water (about a couple of tab)to cover them
        until easily poked with a fork about 15 minutes (set aside)
    2. pour the oil into a large fry pan and add half of a
        stick of  butter until melted
    3. add the onions, mushrooms, and shredded carrots and
        saute until slightly brown
    4. add the ground meat and stir in until incorporated
        and slightly brown
    5. in a separate fry pan add the other 1/2 stick of
        butter and saute until melted and then add the
        2 tab of flour to make a roux
    6. add the beef  stock and Worcestershire sauce
        to the roux and stir until well incorporated (set aside)
    7. OPTIONAL: make a pie crust (recipe #75)
        and cover the bottom and sides of a large lasagna
        glass or metal pan 9 inch by 13 inch and put into
        a 400 degree oven and bake until it is browned;
        or if you don't wish to have a pie crust just add
        the ingredients directly into the lasagna pan
    8. begin by adding the meat and vegtables into the
        pan
    9. now drain the potatoes and put them into a bowl
  10. mix the sour cream, egg and heavy cream together
        and add to the potatoes and mash and whip until
        smooth
    8. now mix the meat with the vegtables
    9. add the gravy mix to the meat and vegtables
        and stir well until incorporated
  10. put the meat and vegtables into the lasagna pan
  11. add the potatoes on top and smooth evenly
  12. sprinkle the two cheeses on top of the potatoes
  13. sprinkle the paprika evenly on the cheeses
  14. broil the pie until the cheeses melt and slightly
        brown
  15. this recipe will serve 6  to 8 generously