LOBSTER RAVIOLI , ASHTON STYLE # 202

If you want to taste great seafood I would go to the East coast especially Maine. I can honestly say I have had the best tasting fish and shell food there. I also recomend Baltimore harbor where they actually have the best crab cakes, and crab imperial there. Anywhere along the coast one can get great lobster, whole or in various recipes. The one I am giving you now is a variation that I highly recomend. Its called lobster ravioli and I know you will enjoy it very much! I beleive the best dough to make the ravioli is to make it fresh. I admit it is some what of a pain to make but I believe its well worth it. I also recomend using the meat from a fresh 1 1/4 pound lobster even if it costs too much. One can use imitation lobster but you get what you pay for!
SAUCE INGREDIENTS:
1/2 cup of virgin olive oil
1 medium onion, peeled, cut in half
and sliced
3 to 4 carrots, peeled and either sliced
or juliened cut
3 stalks of celery cut into 1/4 inch pieces
3 sprigs thyme
1/2 tsp pepper
1 bunch escarole torn in small pieces
2 cups fish stock that I get from a local
fish market that you can buy 1 1/2 lbs for
about $2
2 cups heavy cream
DIRECTIONS FOR SAUCE:
1. pour the oil into a large fry pan
over moderate heat
2. add the onions, celery, carrots, pepper,
and saute until the onions are slightly
brown
3. add the fish stock, thyme,escarole,
and continue to saute about 15 minutes
4. add the heavy cream slowly and stir
slowly
5. simmer on low heat about 1/2 hr
DOUGH FOR RAVIOLI INGREDIENTS:
1.2 1/3 cups flour
2 1/2 tsp salt
2 beaten large eggs
1/3 cup of water
1 tsp oil
DIRECTIONS FOR MAKING DOUGH RAVAOLLI
1. mix 2 cups flour and salt in a
large bowl
2. mix 2 eggs, water and oil in a small bowl
3. pour the flour on a large cutting board
4. make a well in the middle of the flour and
pour the egg mixture into the hole
5. mix the dough starting in the middle and
slowly keep stiring until you have a ball
of dough
6. let the dough set about 10 minutes
7. cut the dough into 3 parts and flatten
out to about 1/2 inch
8. using a pasta machine, lengthen the dough
and set the machine roller wide and slightly
flour the dough and roll it through
9. turn the width a notch at a time and put the
dough through and continue making it smaller
until it is about 1/16th
10. I then use a Norwegian 2 inch samd bakkels metal shape
and press down and remove
11. add the lobster meat to the middle and then wet the
second shape and add on top and press until the two
are together
DIDRECTIONS FOR THE LOBSTER MEAT;
1. cut the lobster into small pieces
2. put the meat into a medium bowl
3. add 1/2 tsp of pepper, 1/2 tsp of
Hungarian paprika, 1/2 tsp of garlic powder
4. 1 tsp of water or white wine
5. mix ingredients until well combined
6. place a good tbls in the middle of the
of dough and wet the edge of the dough and
press together
7. repeat until all are made
8. boil the ravioli about 6 minutes in 3 qts
of water and then drain
9. put 4 ravioli on each persons platter
and pour the sauce generouly on top and
serve

MUSSEL SOUP WITH WINE AND VEGIES, ASHTON STYLE # 201

The difference between mussels and clams are that mussels are sweeter and more tender. Clams are more pronounced in flavor and the meat of a clam can be tough. I love both of these shell fish and use them in various
ways such as clams and linquini, fish stew, and Piaya, (a spanish seafood and rice platter) The following recipe is one that I use mussels and is a cross between a soup and a chowder. I urge you to try it and see for yourself if you
like it:
IGREDIENTS:
2 to 3 lbs of Prince Edward Mussels, washed
2 medium onions peeled, cut in half and minced
4 carrots peeled and minced
4 stalks of celery minced
1/2 jar of red pepper in oil
1 1/2 cups of white sparkling wine
3 cups of fish stock that I get from
a local fish market and simmer in 3
cups of water
1 cup rough cut parsley
4 cloves of garlic, smashed, peeled and minced
1/2 tsp of pepper
2 tbl of Millers or equivilent Chicken Base
1 cup of heavy cream
1 cup of half and half
DIRECTIONS:
1. in a large soup pot add the sparkling wine
over moderate heat
2. add the mussels and simmer until the mussels
open up (set aside) reserve the liquid
3. in a large fry pan pour the 1/2 cup of olive
oil over moderate heat
4. add the onions and 1/2 jar of red pepper and
simmer until the onions and red pepper are slightly brown
mince the red pepper
5. add the garlic and continue to saute about
4 or 5 minutes
6. add the carrots, parsley, minced red pepper, and water and
continue to saute about 5 to 8 minutes
7. empty the vegtables and liquid into the soup
pot and stir well
8. strain the fish stock and add to the soup pot
simmer about 10 to 15 minutes
9. add the heavy cream and half and half and stir
well
10. add a tbs of sugar and stir in
11. taste for flavor
12. this recipe should serve 4 to 6 people

ITALIAN AMARETTO CHEESE CAKE, ASHTON STYLE #200

I have been wondering what I should make for the 200th recipe. When I started this blog I had no idea how many recipes I would make and which ones I would decide to create. The recipes I ended up with went from chicken feet soup to tripe stew and all kinds of various recipes in between. My wife asked me why I was obsessed with this recipe blog. My answer is I love to cook. Actually not just cook but cook well. Most of the recipes you see in the blog I have made. Any others are variations from recipes from my mother or father or and aunt or uncle.
I finely decided to put in an Italian recipe that I have not only made but was pleased in comparing this cheese cake wih others I have made. This cheese cake is a delicious recipe that if you would buy it in a restaurant would cost you an arm and a leg. Most cheese eakes are very good but there are some that people make that are just plain bad. I urge you to try this recipe and let me know what you think. This actually goes for any of the 200 recipes in this blog. I am not saying that every one is fantastic but I can say that I have tried to make every one special and unique! ENJOY
INGREDIENTS: PRE HEAT OVEN TO 325 DEGREES
1 10 inch springform pan
3 pkg of Philadelphia Cream Cheese
16 oz of mascarpone cheese
(leave it out for a few hours until soft
4oz of good sour cream for mixed with
1 pint of heavy cream to make creme fraiche
1 1/2 cups of sugar
3 oz of sugar to mix with the cookies
1 1/2 cups of crushed Amaretto cookies
4 eggs put into the mixer one at a time
1 tbs Amaretto extract
1/3 stick of butter melted
2 cups of pistachios crushed

DIRECTIONS:
1. mix the crushed Amaretto cookies with
the melted butter and 3 tbs of sugar
until all is combined.Cover the bottom
of the spring form pan evenly with the cookie
mix. bake 10 minutes at 325 degrees and remove
3. in a Kitchen Aid mixer beat cream cheese,
,1 1/2 cups of sugar, Amaretto extract,a cup of
crushed pistachios until well combined
4. now add the eggs one at a time at low speed
until well blended
5. pour batter on top of bottom crust to about 3/4 filled, any
extra batter put into a small ramikin and bake both for 2 hrs at 325
degrees; check doneness with a butter knife or toothpick to see if
it is done. if done let the pie remain in the oven for about 45 minutes
If it isn't, bake an additional 20 to 30 minutes and check again
6. if the pie is done remove from the oven and let cool and then put the
sour cream witha 1/2 cup of powdered sugar mixed with it and then spread
the sour cream on the top
7. now take the finely crushed pistachios, remove the cake
from the pan and sprinkle the pistachios over it completely and serve
8. this recipe can serve at least 10 or more people!

SEAFOOD ITALIAN IN WINE AND TOMATO SAUCE, ASHTON STYLE #199

Italians love seafood and certainly shrimp is a favorite not just for them but most everyone. This recipe is a good one as it is not complicated and is an excellent entre. I urge you to try it and see for yourself if it is something you might wish to serve to guests.
INGREDIENTS:
2 lbs of medium large wild gulf shrimp
2 onions, peeled, cut in half and sliced
1/2 cup of virgin olive oil
1/2 cup of Pinot Grigio white wine
1/2 cup of White Port wine
5 or 6 cloves of garlic, smashed, cut
in half and smashed again
6oz of Contadina tomato paste
large can of Contadina crushed tomatos
2 tbls of dried basil
1/2 tbls of dried oregano
1 tbls of Millers or equivilent
Chicken Base
1 lb of linquni
DIRECTIONS:
1. pour the oil into a large fry pan
and add the shrimp and saute until
the shrimp is pink. (set aside)
2. add the onions, garlic, soup base
pepper and spices and saute until
the onions are slightly brown
3. add the tomato paste and continue
to saute until all is incorportated
4. add the crushed tomatos and continue
to stir until all is incorporated
5. return the shrimp to the pan and
stir in well
6. add the two wines and stir in well
and cook an additional 10 minutes
7. cook the linquini according to the box
8. pour the mixture on the linguini and
mix in well
9. this recipe will serve 6 generously

ITALIAN ROAST DUCK WITH VEGTABLES AND TOMATO SAUCE ASHTON STYLE, # 198

There are many variations of this recipe and so I thought that it would be alright to include one that is a combination of my mothers, grandmothers, my aunts and uncles and of course with my own style. I hope you will try it and its ok to add your own version.
INGREDIENTS:
1 whole 4 lb domestic duck
1 lb of crimini or button
mushrooms cut in half
1/2 cup virgin olive oil
bouquet garni, sprig of basil, sprig
of thyme,fresh parsley and 3 bay leaves tied
1 tbls of dried oregano
5 to 6 cloves of garlic, peeled
and smashed
2 medium onions, peeled, cut in
half and sliced
6 oz of Contadina Tomato paste
1 large can Contadina crushed
tomatos
3/4 cup Pino Grigio wine
3/4 cup of white port wine
1 stick of butter
1 tbls of Millers or equivilent
Chicken base
1 tsp black pepper
DIRECTIONS:
1. cut the duck into pieces
2. pour the oil into a large fry
pan over moderate heat and saute
duck until the pieces are all nicely brown
on all sides (set aside)
3. add the onions. green peppers, garlic
and spices into the same large fry pan
4. saute until all the vegtables are slightly
brown (set aside)
5. (you may have to add just a little more oil
for the next steps)but first add the stick of
butter in pieces into the pan and saute until the
mushrooms are slightly brown (set aside)
6. now add the tomato paste into the fry pan
and saute about 8 minutes
7. now add the crushed tomatos into the pan
with the tomato paste and stir well about
another 10 minutes continuely stiring until
all is incorporated
8. now return the duck and all the vegtables
back in the fry pan and stir in well and then
add the Pinot Pinot Grigio and white port wine
into the pan and incorporate the wine
with the duck and vegtables. Continue sauteing
for a good 3/4 hrs until the meat is done
9. you may wish to thicken the sauce by adding
either a couple of tsp spoons of flour or
cornstarch in a 1/4 cup of sherry wine and
stir until smooth
10. add the thickener to the duck a
litle at a time until it is rich and smooth
10. this recipe will serve 6 to 8 persons
generously. (Duck can have a lot of oil that
you may wish to skim off before serving)

CREOLE CHICKEN BISQUE, ASHTON STYLE # 197

Any time you use the word Creole or New Orleans, or Cajun several things come to mind: spicy, hot, red,and a variety of ingredients such as okra, crawfish, shrimp,and crab. This recipe is a soup that incorporates several of the ingredients that together make a great dish that one does not have to be Cajun or from New Orleans to enjoy.
I urge you to try making this spicy Cajun style soup that is creamy as well as has a little heat and is good for the soul!

INGREDIENTS:
1/2 frying or stewing chicken
2 1/2 qts of water
3/4 cup flour
2 onions, peeled, cut in half
and sliced
4 carrots, peeled and cut into
slices
4 stalks of celery cut into
slices
4 or 5 cloves of garlic, smashed
and minced
1 cup of red peppers from a jar cut into
pieces or homemade by burning the skin off over
a flame, thrown in a bag and then peeled
2 cups mushrooms such as crimini or button
all the chicken meat cut minced
1 qt of homemade Italian tomato sauce
2 qts half and half
2 tbls cajun seasoning
2 tbls Millers or equivilent Chicken Base

DIRECTIONS:
1. pour the 2 1/2 qts of water in a large
soup pot
2. put the chicken into the water and boil
then simmmer 1 1/2 hrs
3. add the chicken base and Cajun spice into the pot and
continue to simmer
4. pour 1 1/2 cups of virgin olive oil into
a large fry pan over moderate heat
5. put the onions, peeled,carrots, garlic,red peppers and
mushrooms into the fry pan and saute until
all is slightly brown a good 10 to 15 minutes over
moderately low heat stiring every once in a while
6. add the tomato sauce and stir it into the bisque
until well incorporated
7. add the chicken pieces into the pan and stir in well
and saute about 30 to 40 minutes
8. add the two qts of half and half and stir in well
until all the ingrediens are well incorporated;
9. remove all the meat from the bones and chop up into
small pieces and put into the pot
10.using a stand up blender (motorboat) blend until the
bisque is smooth
11. taste bisque for salt and flavor
12. you can add additional cajun seasoning if you want
the bisque to be hotter
13. this recipe will serve 6 to 8 or more generously

FANTASTIC CHICKEN CORDON BLEU, ASHTON STYLE # 196

Cordon Bleu is a variation of chicken Kiev and if you wish the chicken can be eliminated and one can used thinly sliced veal. Of course the Chicken Kiev was begun in Kiev in Russia and Cordon Bleu was invented in France.
Using chicken is much cheaper than veal but either is very good and one can make either for special occasions. The
following recipe is with chicken and is of course less expensive. You certainly can use the veal if you wish as all other ingredients are the same.
INGREDIENTS:
12 thin slices of chicken or veal
6 slices of Swiss Cheese
6 thin slices of ham
5 whole eggs beaten
1 cup seasoned bread crumbs
1 stick of butter
1/2 tsp salt
1/2 tsp pepper
DIRECTIONS:
1. place each slice of chicken into
a gallon size plastic bag and using
a food mallet pound the chicken until
each is very thin but not torn
2. salt and pepper each piece of chicken
on both sides
3. cover each piece of chicken with another
piece of chicken
4. add a slice of ham and a slice of cheese
on the bottom of the chicken and cover the
chicken, ham and cheese with another piece
of chicken and roll over and using a tooth
pick seal the edges
5. dip each piece into the flour and then the
egg and then the bread crumb
6. saute each side in butter about 10 minutes
on each side and serve
. pound edges to seal