LOBSTER/SHRIMP BISQUE ASHTON STYLE (#97)

     Just thinking about the taste of  lobster and shrimp bisque really does make my mouth water.  What makes it so good is the combination of  the two seafoods combined with wine and cream. This recipe is one of three recipes using this great combination. I urge you to try one or all of these recipes and please let me know what you think about them. ENJOY

INGREDIENTS:
     1 or 2 lobsters (second lobster is optional)
      at least a 1 1/4lbs ea.
     1lb of wild shrimp 20 to 30 in a lb
     1/2 chicken (boiled in 2 qts of water)
     2 tab of  Millers or equivilent Chicken base
     added to the 2 qts of water
  
    1 cup of Marsala wine
    1 good pinch of saffron
    1 pint of creme fraich (see recipe #93)
    2 medium onions, peeled and sliced
    1/2 cup of virgin olive oil
    4 sprigs of parsley finely cut
    1 sprig or a good pinch of thyme finely cut
    a good pinch of nutmeg
    1/2 tsp of coarse pepper
    (optional, 2 pints of Ruinite Bianco or any
    white sparkling wine instead of water)
DIRECTIONS:
    1. boil the chicken in 2qts of water  in which
        you have added 2 tab of Millers
        chicken base (or equivilent)  for about
        1 1/2 hrs (remove the chicken and save it
        for another dish such as chicken salad
   2.  put the olive oil in a large fry pan over
        moderately high heat
   3. add the onions and fry until slightly brown
   4. add the shrimp and saute until nice and pink
       remove the onions and shrimp and set aside
   5. remove the meat from the shrimp and put the
       shells into a sauce pan  
  6. steam the lobsters in 2 pints of water or white
      sparkling wine (Ruinite Bianco works well)and
       when cooked remove all the meat and set
       aside and put the shells and liquid into the
       sauce pan with the shrimp shells and add
       the oil from the fry pan and cook over
       moderate heat until the liquid is reduced by half
  7. add the chicken stock, marsala wine, creme
      fraiche, and a good pinch of saffron and a 1/2
      tsp of pepper and stir until all is incorporated and creamy
 8. add the lobster and shrimp and using a stand
     mixer, (motorboat) blend all the ingredients until
    the bisque is smooth
 9. taste the bisque for flavor
10. you may wish to add a touch of red and yellow
      food coloring for looks (optional)
11. should serve 4 to 6 people generously

* MARSHMELLOW BUTTERNUT SQUASH BALLS ASHTON STYLE (#96)

      This recipe is one that I used for the 11 years I served a free Madison Community Thanksgiving Dinner
each Thanksgiving day for some 300 people.  It was a very popular dish even with the children who seemed to love it until they were told it was made with squash which curtailed their enthusiam for them.

INGREDIENTS:
preheat oven to 350 degrees
     2 large butternut squash (about 2 lbs)
     8 marshmellows
     1 box of  grapenuts
     1 tsp salt
     1 tsp pepper
DIRECTIONS:
     1. cut the butternut squash into two
         pieces lengthwise
     2. remove the seeds and place in a
         a two inch deep shallow pan
     3. fill the pan with water to about
         a third of the way up the squash
     4. bake for about an hour or so until
         the top of the squash turns brown
     5. poke the squash with a fork to make
         sure the squash is soft
     6. after the squash cools remove the
         meat of the squash into a bowl
     7. using a slight handful of squash wrap
         each marshmellow with the squash into
         a ball
     8. roll each ball in the grapenuts until the
        whole ball is covered and place into a
        cookie sheet without touching other balls
    9. set the oven on broil and place the pan
        about 3 inches from the top of the oven
        broiler until the the ball is slightly brown
        and has sunk slightly
  10. the ball can be removed with a spatula
        and placed on each plate for serving

RICE AND WILD RICE ORANGE FLAVORED STUFFING WITH GIBLETS (#95)

      The following recipe is one that I used for 11 years for a Community Thanksgiving Dinner for some 300 people on Thanksgiving day.  I had to stop doing the dinner in about 1995 but this tradition has continued even now. This was one of two stuffings that everyone could enjoy along with roasted turkey, mashed potatos, butternut squash balls, real cranberry sauce, home made Italian bread, and pumpkin pie. This recipe is a simple one and I feel you will like its unique flavor. ENJOY

INGREDIENTS:
     1 box of  Uncle Ben's Rice and Wild rice
        stuffing mix
     1 large onion peeled and minced
     1/2 cup of olive oil
     giblets from the turkey, minced
     juice and pulp of 2 peeled and
     minced oranges
     1/3 tsp of salt
     1/3 tsp of pepper
DIRECTIONS:
     1. mix the Uncle Bens Rice and
         Wild Rice according to the box
     2  pour the olive oil into a large fry
         pan over a moderate high burner
     3. add the onions and minced giblets
         and saute until slightly brown
     4. add the cooked rice to the pan
     5. add the orange pieces to the fry
         pan
     6. you can either stuff the turkey with
         this stuffing or put into a 9 inch by
         13 inch glass or metal pan and cook
         about 45minutes
     7. this will serve 6 to 8 persons generously

ENGLISH HAM AND EGG PIE ASHTON STYLE (#94)

    My  great great grandfather, a Methodist, came from England in the 1800's which makes me part English on my fathers side of the family.  Truly, I love most everything English and have visited England with my wife some 4 times. Five of my favorite English persons are Sherlock Holmes, Charles Dickens, James Barry who created Peter Pan; A J Cronin who wrote one of my favorite books "The Green Years"'; and James Herriot (Alf wight)- "All Creatures Great And Small";  though, two of these individuals have a Scottish conection as Arthur Canon Doyle wrote about Sherlock Holmes and Alf Wight was born in Scotland! Yet, I consider them all English.a Also, I love English food, one of 3 people that do.  This brings us to one of my favorite English pies "Ham and Egg Pie". I also love Steak and Kidney Pie (recipe # 71 and Chicken Pot Pie (recipe # 70. The following recipe "Ham and Egg Pie"; and is a variation of this famous dish.  Let me know what you think and I hope you like it as much as I do ENJOY

INGREDIENTS:
     1 1/2 lbs of sliced ham (never lunch meat)
     1 lb of peeled and cubed potatos
     4 to 5 eggs slightly beaten
     1 additional egg with a tsp of water for
        the top of the crust egg wash
     1 medium onion peeled and sliced
     1 tab of  Millers or equivilent Chicken base
     1/3 tsp coarse pepper
     1/3 cup of olive oil
     1 pie crust (see recipe # 75)

DIRECTIONS:
    1.  pour the olive oil in a large fry, add the
         Millers chicken base and stir in until totally
         incorporated and add the onions and potatos
        and then add the ham and saute until all are
        slightly brown
    2. make 2 pie crusts for a 9 inch pie plate; one for
        the bottom and one for the top
    3. take the ingredients from the fry pan and put
        half of them into the pie and then  add half the
        egg mixture
    4. add the remaining ingredients and then the
        rest of the egg mixture   
    5. take the egg wash and brush the top of the
        crust
.   6.bake in a 300 degree oven for about an hour
        and the crust is golden brown
    7. this recipe will serve 6 or more generously        

*CREME FRAICHE RECIPE ASHTON STYLE #(93)

     Creme Fraiche is a French product that is simple and takes the place of whipped cream while retaining the fresh taste that can be used in dishes requiring whipping cream or one that requires a sweet flavor.  It is simple and delicious and worth trying ENJOY

INGREDIENTS:
      2 cups of heavy cream
      1/2 cup of sour cream (buttermilk can be used
      but I prefer sour cream

OPTIONAL:
    1/2 cup of powdered sugar to make it sweet
DIRECTIONS:
     1. pour the heavy cream into a sauce pan or bowl
     2. scoop the 1/2 cup of sour cream into
         the heavy cream
     3. stir the two ingredients until well incorporated    
.    4. you can use a sauce pan to barely warm
         the mixture or just a bowl and let it sit unrefriderated
         2 to 4 hours and it will thicken
     5. you can put it into the refriderator overnight
         and it will also thicken
     6. to sweeten it just add the powdered sugar\
        (don't use regular sugar as it will be gritty)
     7. a dollop on any dessert is great or unsweetened
         mixed in cream soups or other dishes that call for
         thickened cream including putting it in recipe #5
         Butternut Bisque or a quiche (recipe #16)
       
    

* FILET OF SOLE WITH CRAB STUFFING IN A WINE AND CREAM SAUCE #92

     Filet of sole is a very mild and tasty fish that unfortuantely is not easily available.  One can substitute Talipia but sole is a firmer fish to stuff.  This recipe is one that I have used a long time and is great for 2, 4 or six individuals using one filet for each person.  One might have to increase the amounts of ingredients if you are cooking for 6.  One thing I know is that you will like this recipe ENJOY

INGREDIENTS:
      one filet sole or brook trout are execllent fish filets for this
      this recipe, the trout can be two pieces per fish and one
     filet per person  (this recipe is good for 4 to 8 people)
     1 box of  Stove Top Chicken Stuffing
     1/2 cup of virgin olive oil
     1 cup heavy cream
     12 cup of Pinot Grigio White wine
     1/2 cup white port wine
     1 cup imitation crab
     1 medium onion peeled and minced
     1 tab Millers or equivilent chicken base
     3 tab large capers
     1 tsp coarse black pepper
     1 13 inch by 19 inch glass or metal cake pan

DIRECTIONS:
     1. preheat oven to 350 degrees
     2. mix the Stove Top Stuffing according
         to the box but 1/2 cup less water
    3. measure a cup of canned crab or cut
        up a cup of the imitation crab
    4. peel and mince a medium onion
    5. pour the 1/2 cup of olive oil into a
        large fry pan over moderate high heat
    6. add the onions, crab, 1 tab of Millers
        chicken base and a slight teaspoon of
        coarse black pepper and saute until
        slightly brown
   7.  add about a 1/1/2 cups of stuffing into
        mixture in the fry pan and stir until
        incorporated
   8. take 6 to 8 filets and lay them stretched
       out on a cutting board (if you use trout
       you can leave or remove the skin and
      head
  9. spread the stuffing along the middle of
      filet and roll each of them up and using
     a toothpick close the end  so as not to
     have the stuffing come out
10. place the rolled stuffed filets into a 9"by13"
     glass or metal cake pan keeping them
     from touching each other
11. pour the combined wines around the
     filets
12. sprinkle the large capers around the
      the pan
13 sprinkle a good pinch of of salt
    and pepper over the filets and put the
    pan into the oven and bake for about
   1/2 hour or until the filets are slightly
   brown
14. this will serve 6 to 8 persons


     
     

* FRUTTI di MARE IN PUFF PASTRY WITH CREAM SAUCE (#91)

        Fruitti di Mare is usually a medley of seafood (fruits of the sea) that can be for many varied dishes.  There may be many combinations of seafood but certainly a recipe would include shrimp, clams, mussels, scallops (bay or sea scallops) squid (calimari), crab, lobster, and fish of varing kinds.  In this recipe I also am including a heavy cream sauce with two wines over puff pastry shells or 3" puff pastry squares. A good white wine would go well with this dish such as a risling, chardonay, or Pinot Grigio. ENJOY

INGREDIENTS:
      Athens brand puff pastry 16 oz each; (or equivilent) either
      3inch pieces or cups
     (2 separate containers of 1/3 cup of virgin olive oil each
     1/4 lb of butter (1 stick)
     1 lb of large shrimp (2o to 30 a lb) peeled and sauted in butter
     1 lb mussels steamed and shelled and sauted in butter
     1 lb little neck clams steamed and sauted in butter
     1 lb small squid sauted in butter
     1 lb scallops either bay or sea-cut in half- sauted in butter
     2 cups heavy cream
     1/3 cup sour cream
     1 tab Millers Chicken base
     1/2 tsp red pepper flakes
     1/2 tsp yellow saffron
     1/4 tsp oregano
     1/2 tsp sugar
     1/3 cup of Pinot Grigio
     1/3 cup white port wine
     for steaming the clams, mussels and squid

DIRECTIONS:
     1. prepare the puff pastry according to the directions
         on the package but using a fork poke the pastry
         several times on top and bake at 325 degrees until it puffs
         up and is slightly brown
    2. while the pastry is baking you can prepare the various
        seafood: saute the shrimp and scallops until slightly brown
        in a large fry pan in which you put 1/3 cup olive oil and
       1/2 stick of butter until the oil butter combination is hot
       but not smoking; saute until all is slightly brown
   3. steam the mussels, clams, and squid in 1/3 cup of Pinot
       Grigio and 1/3 cup of white port wine
   4. remove the clams, and mussels from the shells and cut
       the squid into smaller pieces; saute the clams, and mussels
       in the remaining 1/2 stick of butter for just 4 or 5 minutes
   5. mix the 2 cups of heavy cream and the 1/3 cup of sour
       cream; stir and let stand until it thickens
   6. mix the juices and wine from the steamed clams and mussels with
      the butter/oil mixture that you sautied the shrimp and
      scallops and then add the thickened cream mixture
   7. add the Millers Chicken base, the red pepper flakes,
       oregano, saffron and sugar into the above creamed
       juices and incorporate well
   8. put aluminum foil on a large cookie sheet and put 15 pieces
       of baked puff pastry cut into two pieces  on the aluminum
       covered cookie sheet (save the other half to put over
       the bottom puff pastry)
   9. mix all the seafood together and put a mixture of seafood
       on each piece of puff pastry then put the top piece of puff
       the pastry on top
 10. pour the cream wine mixture into a measuring cup that
       has a spout and then pour the mixture slowly on top
       of the seafood and puff pastry (don't overdue
      the amount of sauce and try to just cover the seafood)
11. turn the broiler on the oven and when hot put the
     cookie sheet about 4 inches from the boiler and bake
     until the top is just slightly brown (never take your eyes
     from the pastry
12. this will serve up to a dozen people generously ENJOY