Cod Provencale {top}

Serves 6

Ingredients: Amounts
Cod loins 6 pcs. 6 oz.
Olive oil 2 Tbs.
Onion 1 medium
Green bell pepper 1
Button mushrooms 2 oz.
Spaghetti sauce 2 cups
Pasta (fusilli or a similar pasta) 1/4 pound
Lemon juice
Salt and white pepper
Chives, chopped

Directions:
Place fish in a sheet pan, sprinkle with lemon juice and salt and pepper. Bake in a 400 degree F hot oven for 16-20 minutes if frozen, 8-10 minutes if thawed. Boil pasta according to instructions. Chop onion. Core and chop bell pepper. Wash, dry and slice mushrooms. Heat a heavy, deep skillet, pour in olive oil and sauté onions until translucent. Add bell peppers and the mushrooms. Simmer for 2-3 minutes. Stir in the spaghetti sauce and bring to boil. Serve the fish on top of pasta and then pour the sauce over and sprinkle with chives. Serve with freshly baked bread.

Garlic Shrimp {top}

Ingredients: Quantity:

Jumbo shrimp, raw 1 lb.
Sesame oil 2 tablespoons
Garlic, crushed 2 cloves
Grated fresh ginger 2 teaspoons

Marinade
2 tablespoons lemon juice

Idaho Potato Shrimp Clemenceau {top}

Serves 4

Ingredients: Amounts:
Idaho Potatoes, cut into 1/4 inch cubes 2 (70-60 count)
Olive oil 3 Tbs.
Shrimp, headless, peeled and deveined 1 lb.
Mushrooms, quartered 1 lb.
Garlic, minced 1 tsp.
Peas, frozen or fresh (or sugar snaps cup
or snow peas, blanched)
White wine 1/2 cup
Lemon juice, fresh Juice of 2
Butter, unsalted, softened 6-8 Tbs.
Salt, ground black pepper, hot sauce To taste
Green onion, finely sliced 1/4 cup

Directions:
Bring Idaho Potatoes to boil in salted water. Simmer 3-5 minutes or until just cooked but still firm; drain. Shock in ice water. Drain and pat dry. In a large saute pan, heat 1 Tbs. oil and saute shrimp until pink. Remove from pan and add 2 Tbs. oil to pan. Add potatoes and cook until golden brown. Add mushrooms and cook another 3-4 minutes, adding another tsp. oil if necessary. Add garlic and cook for 1 minute; add peas and return shrimp to pan. Stir or toss to combine ingredients, season to taste with salt and a little pepper, then remove all to a warm platter. Pour the wine and lemon juice into the pan and bring to a boil, whishing all the brown bits from the bottom of the pan. let simmer until liquid is reduced to about 2 Tbs. Whisk in the softened butter 1 Tbs. at a time. (Sauce should be creamy and not too sharp.) Season with salt, pepper and lots of hot sauce. Pour evenly over the shrimp/potato mixture. Garnish with green onions.

Keta Salmon Steaks Poached with Herb Vinaigrette {top}

Ingredients: Amounts:
Salmon steaks 4 each 8 oz.
Court bouillon 1qt.
Pimento, chopped 1 Tbs.
Garlic, chopped 1 tsp.
Fresh basil, chopped oz.
Parsley, chopped 1 tsp.
Shallots, chopped 2 Tbs.
Roma tomatoes seeded and diced 2 medium
Lemon juice 1 Tbs.
Extra-virgin olive oil cup
Balsamic vinegar 1 Tbs.
Fresh ground pepper

Directions:
Combine finely chopped basil, shallots, tomatoes, pimentos, parsley, garlic, pepper, vinegar, olive oil and lemon juice. Prepare court bouillon or fish stock in a deep sided pan just deep enough to cover salmon steaks. Bring to just barely a simmer and gently place salmon steaks into liquid. Cover and continue slow simmer for 8 to 12 minutes. Carefully remove from pan and serve warm or chilled on a bed of greens and sliced cucumber with herbed vinaigrette and French bread. 

Manhattan Clam Chowder {top}
Featuring Contadina Deluxe Marinara Sauce

Portions: 50 (8 oz.)

Ingredients: Amounts:
Salt Pork, finely chopped 6 oz.
Diced Celery 1 lb. (3 cups)
Diced Onions 1 lb. (3 cups)
Contadina Deluxe Marinara Sauce 2 #10 cans
Clams/Baby Clams or Chopped 2 – 46 oz. cans
Clam Juice 1 – 46 oz. can
Del Monte Tomato Juice 1 quart
Parsley, chopped 1/3 cup
Diced Cooked Potato 2 lbs. (6 cups)
Old Bay Seasoning 1 Tbs.
Bay Leaves 2 each

Directions:
Render the salt pork in a three-gallon soup pot. Sweat the onions and celery until translucent. Add other ingredients and simmer for 30 minutes.

Red Clam Sauce {top}
Featuring Contadina Deluxe Marinara Sauce

Portions: 50 (8 oz.)

Ingredients: Amounts:
Contadina Deluxe Marinara Sauce 3 #10 cans
Clams/Baby Clams, chopped 2 – 46 oz. cans
Clam Juice 1 – 46 oz. can
Anchovy Filet (optional) 12 each
Chili Pepper Flakes 1 Tbs.
Salt 2 Tbs.
Pepper 1 Tbs.
Parsley, chopped 1/3 cup
Dry Oregano 1 Tbs.
Dry Marjoram 1 Tbs.

Directions:
In a three-gallon stock pot, combine all ingredients and simmer for 20 minutes.

Uses:
Serve over Linguine.

Variations:
Substitute 250 cooked mussels removed from the shell for the clams. Substitute five pounds of cooked titi shrimp for the clams.

Warm Idaho Potato Tarts with Smoked Salmon and Dill Creme Fraiche
{top}

Serves 6

Ingredients: Amounts:
Butter 2 Tbs.
Idaho Potatoes, peeled 5 (80-70 count)
Heavy cream 1 cup
Fontina cheese, shredded 1 cups
Eggs 4
Salt To taste
Black Pepper, finely ground 1 Tbs., or to taste
Creme fraiche 1 cup
Shallot, finely diced 3 Tbs.
Dill, finely chopped 3 Tbs.
Smoked salmon, thinly sliced 12 slices

Directions:
Adjust oven rack to center. Preheat the oven to 325 degrees F. Butter six 4-inch tart molds with removable bottoms. Set aside. Place the Idaho Potatoes in an 8-qt. sauce pan and cover with cold water. Bring to a slow simmer and cook for an additional 25 minutes. Remove potatoes and shock in ice water until completely cooled. Cut potatoes in 1/4 inch slices and set aside. In a medium pan, bring cream to a boil, add 1 cup of cheese and stir until melted. Remove pan from heat. Transfer mixture to a mixing bowl and let cool. Whisk eggs in one at a time. Season with salt and pepper. Divide the sliced potatoes evenly among greased tart molds. Cover with custard. Sprinkle remaining cheese on top. Bake tarts until firm, or approximately 30 minutes. Fold crËme fraiche, shallots and dill together Unmold tarts by pushing the bottoms up and sliding the tart off the base. Place two slices of the salmon on each and one tart on top. Ladle 2 ounces of seasoned crËme fraiche on top of each tart. Garnish with homemade potato chips, smoked salmon strips and sprig of fresh dill. Serve immediately.