Cooking Irish can also be found at PETITCHEF and Pinterest.
http://www.pinterest.com/marianneabry/
I had this dish at a wonderful restaurant in Kinsale, County Cork. The chef used fresh Irish seafood--cooked and seasoned perfectly. It is a great dish to serve for a special dinner for that special someone. It reminds me of that romantic evening on the water in beautiful Kinsale so many years ago. Kinsale, an historic, picturesque, popular, and fashionable resort on the southwest coast of Ireland, is famous for yachting, sea angling, dolphin and whale watching, and music and food festivals.
Irish Seafood Skillet
This is for one entrée. Use skillets that can be used as your dinner plate like cast iron. It goes from the stove top to the dinner table and makes an impressive and unique presentation.
Ingredients:
2 or 3 large mushroom caps
4 cherry tomatoes, halved
4 jumbo shrimp, peeled and deveined
4 large sea scallops
8 oz. piece of haddock or cod
2 large crab legs
3/4 cup of water
3 oz. of cooked fettucini noodles
Alfredo sauce [recipe below]
Fresh lemon wedges and fresh Italian parsley for garnish
Colavita® olive oil
Ingredients for Alfredo Sauce:
1 pt. heavy cream
2 beaten eggs
4 oz. grated Romano cheese
1/2 tsp. coarsely ground black pepper
Pinch of salt
Directions:
Mix the alfredo sauce ingredients ahead of time. Heat the cream, eggs, cheese, pepper, and salt in a double boiler over low heat. Stir the mixture slowly so as not to break up the cream. You do not want to curdle the mixture. Retain at a warm temperature. Place the skillet/serving dish on the stove top and into it place all the fish seafood, mushrooms, and tomatoes. Add the water and sauté, letting the water come to a boil. Cook for just a few minutes until ingredients are done. Do not overcook seafood. Time will depend on the type of skillet used. When done, drain, add half the Alfredo sauce to the skillet and mix. Transfer to another bowl and set aside to keep warm. Mix the other half of the Alfredo sauce with the warm fettucine noodles and toss well.
Plating:
Put the noodles into the skillet and top with the other ingredients. Lightly drizzle with olive oil and garnish with lemon wedges and fresh Italian parsley.
http://www.pinterest.com/marianneabry/
I had this dish at a wonderful restaurant in Kinsale, County Cork. The chef used fresh Irish seafood--cooked and seasoned perfectly. It is a great dish to serve for a special dinner for that special someone. It reminds me of that romantic evening on the water in beautiful Kinsale so many years ago. Kinsale, an historic, picturesque, popular, and fashionable resort on the southwest coast of Ireland, is famous for yachting, sea angling, dolphin and whale watching, and music and food festivals.
Irish Seafood Skillet
This is for one entrée. Use skillets that can be used as your dinner plate like cast iron. It goes from the stove top to the dinner table and makes an impressive and unique presentation.
Ingredients:
2 or 3 large mushroom caps
4 cherry tomatoes, halved
4 jumbo shrimp, peeled and deveined
4 large sea scallops
8 oz. piece of haddock or cod
2 large crab legs
3/4 cup of water
3 oz. of cooked fettucini noodles
Alfredo sauce [recipe below]
Fresh lemon wedges and fresh Italian parsley for garnish
Colavita® olive oil
Ingredients for Alfredo Sauce:
1 pt. heavy cream
2 beaten eggs
4 oz. grated Romano cheese
1/2 tsp. coarsely ground black pepper
Pinch of salt
Directions:
Mix the alfredo sauce ingredients ahead of time. Heat the cream, eggs, cheese, pepper, and salt in a double boiler over low heat. Stir the mixture slowly so as not to break up the cream. You do not want to curdle the mixture. Retain at a warm temperature. Place the skillet/serving dish on the stove top and into it place all the fish seafood, mushrooms, and tomatoes. Add the water and sauté, letting the water come to a boil. Cook for just a few minutes until ingredients are done. Do not overcook seafood. Time will depend on the type of skillet used. When done, drain, add half the Alfredo sauce to the skillet and mix. Transfer to another bowl and set aside to keep warm. Mix the other half of the Alfredo sauce with the warm fettucine noodles and toss well.
Plating:
Put the noodles into the skillet and top with the other ingredients. Lightly drizzle with olive oil and garnish with lemon wedges and fresh Italian parsley.
No comments:
Post a Comment