Marty's Blue Room Recipes

Marty's Catfish Orleans || Elk Stroganoff Marty's Style || Marty's Blue Room Rabbit Stew ||
Venison Steak or Filet Mignon with a Port Wine and Cranberry Sauce ||
Roasted Leg of Lamb with Rosemary & Fennel Butter || Marty's Bananas Foster || Cajun Chateaubriand
Blue Room Stilton Bleu Cheese Spread || Ben's Vodka Trio || Carolina Pulled Pork Sandwiches ||
New England Clam Chowder || Homemade Onion Dip || Chicken Patrick || Ben's Clams ||
Rotisserie cooked fresh ham with olive oil, garlic and fresh rosemary || Cajun Deep-Fried Turkey ||
Marty's Cajun Grilled Rosemary Garlic Shrimp || Crazy Marty's Crawfish Burger || Marty's Awesome Fishermen's Stew ||Cajun Shrimp and Scallops || Marty’s Old Fashioned Cast Iron Mac & Cheese
||
Pheasant Recipe || Marty's Drunkin Fruit Salad
|| Pepper Jelly ||
Rick and Jim’s Chicken and Smoked Sausage Gumbo
Marty's Catfish Orleans - Serves 2

3 7-9 ounce catfish filets
salt and pepper
Cajun seasoning
1 TBS. butter
1 TBS. flour
Cajun seasoning to taste
3 oz. chicken stock
3 oz. cream
4 oz. crawfish tails

Directions:
Salt and pepper the catfish filets. Dredge them in Cajun seasoning on both sides. Blacken on both sides in hot cast iron frying pan. Remove and place on pan in oven at 300 degrees while making roux. For roux: incorporate the flour and the butter to form a blond roux. Add 3 oz chicken stock, 3 oz heavy cream. When thickened, add the crawfish tails(Cajun seasoning to taste). Simmer for 3-5 minutes. Pour sauce and crawfish over blackened catfish.

Bon Appetit

Jim & Ben
Marty’s Blue Room Rabbit Stew Serves 4-6

2 rabbits, cleaned and dismembered
8 slices of bacon
2 tbs. olive oil
Flour mixture —- Mix together 3/4 cup flour- 1 tsp. salt -1/2 tsp. white pepper and 1/2 tsp. cayenne pepper if you like it hot.
3 cup chicken broth
1 cup red wine (Cabernet or Merlot)
12 mushrooms (Silver dollar) or your favorite
6 medium potatoes and cut into bite sized pieces
4 carrots sliced
4 stalks of celery chopped
2 bay leaves
1 large onions, peeled and chopped
2 cloves of garlic, peeled and crushed
1/2 cup chopped parsley
1/2 tsp. kosher salt
1/4 tsp. white pepper and a dash of cayenne
2 cup heavy cream
parsley and paprika for garnish

In a large ovenproof pan, or Dutch oven cook bacon until brown and crisp. Remove and drain on paper towel. Add in the olive oil. Add the rabbit to the flour mixture and coat well. Sear the rabbit in the bacon grease and oil until brown on all sides. Remove rabbit and set aside. Add the mushrooms, potatoes, celery carrots and onions to the oil and start to brown, add the garlic last. Add the wine. Then , parsley, chicken stock, half-teaspoon of salt, half-teaspoon of white pepper, bay leaf, cayenne and bacon pieces.
Add the rabbit. Cover and simmer on stove for 45 min. to 1 hour or place in preheated oven at 350 degrees. Bake for 45 minutes to one hour. Remove from stove or oven if used and stir in heavy cream and remove bay leaf. Re heat for about 10 minutes or until desired thickness is achieved with the lid off. Place on serving plates and garnish with parsley and paprika. Serve with buttered rye bread and a glass of dark ale or cabernet wine .

Bon Appetit
Jim & Ben

A GREAT HOLIDAY MEAL

Roasted Leg of Lamb with Rosemary & Fennel Butter

Serve with oven roasted potatoes, harircot verts and a good Merlot wine.
If you don't have a heavy roasting pan, you can brown and roast the lamb in a large cast iron skillet.

Seasoned butter
1 stick butter, room temperature
3 tablespoons fennel seeds, crushed with a mallet
2 tablespoons Dijon mustard
1 Tbs. fresh ground black pepper
1 sprig of fresh rosemary (remove leaves and chop)
4-6 large garlic cloves, crushed.
Lamb
6 slices of bacon
2 Tbs. flour
bone-in leg of lamb, 5- to 6 1/2-pounds well trimmed
2 cups heavy cream
1 cup chicken stock
Fresh rosemary sprigs

For seasoned butter:
Mix all ingredients with fork in medium bowl. (Can be made a few days ahead. Cover and refrigerate. (Bring to room temperature before using.)

For lamb:
Position rack in bottom third of oven and preheat to 450°F.
Place pan directly on stove over medium-high heat.
Cook bacon well and remove from pan.
Sprinkle lamb with salt and pepper.
Add lamb to pan and brown on all sides.
Remove pan from heat. Brush lamb with half of seasoned butter.

Roast lamb 30 minutes at 450. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 145°F for rare, about 30 minutes longer for medium.
Transfer to serving platter; let meat rest for 10 minutes.

Skim off fat from the roasting pan. Place pan on stove over high heat.

Add remaining seasoned butter and Whisk in 1 Tbs. flour.
Add cream and chicken stock.

Boil until mixture is reduced to about 2 cups. This should take around 10 minutes while the lamb rests. Adjust sauce with salt and fresh ground pepper.

Garnish lamb with rosemary sprigs. Serve with sauce.

Bon Appetit
Jim & Ben


Blue Room Stilton Bleu Cheese Spread

8 ounces of cream cheese (room temp)
4 ounces Stilton bleu cheese
crushed hot pepper flakes to taste
Tabasco green pepper sauce to taste

Combine all the ingredients in a food processor and mix well. Remove from processor and place in serving bowl and refrigerate until ready to serve. Can be made several days ahead of time so that the flavors blend together well.

A very good dip served at room temp or a spread for crackers served cold.


Carolina Pulled Pork Sandwiches
from Marty’s

A "dry rub" flavors the meat before it is cooked, and a "mop sauce" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is “pulled“ and shredded into just the right size for piling into a bun or loaded onto a plate. This is the ultimate in Carolina barbecue.

For dry rub
1 cup dark brown sugar
3 tablespoons rotisserie seasoning
2 tablespoons coarse salt
3 tablespoons fresh ground black pepper
2 teaspoon crushed red pepper flakes

Mix together and coat the pork shoulder with the rub.
Cover with plastic wrap; refrigerate over night.

2 trimmed boneless pork shoulders

For mop
4 teaspoons olive oil
1 cup apple cider vinegar
1/2 cup red wine vinegar
1/2 cup water
3 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt

Mix the ingredients in medium bowl. Set half of the mop sauce aside for dipping sauce for the sandwiches. The other half for the mop sauce. Cover and refrigerate. This will be used later.

Start the charcoal fire and bring temperature of smoker or barbecue to 200°F. to 250°F. Place pork on rack in smoker. Add wet wood chips to the charcoal. Close the lid and cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every hour, about 6-7 hours. The time of cooking will depend on your smoker. Add more charcoal as needed to maintain 200°F. to 250°F. temperature and more drained wood chips to maintain smoke level.

Transfer the pork to large baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from baking sheet over pork. Serve now with a nice crispy hard roll and your favorite b-b-q sauce or some of the mop sauce that was set aside.

This can be made ahead of time and reheated in your oven @ 350 for about 30-45 minutes.

Relax and enjoy a great Carolina Pulled pork Sandwich.


Homemade Onion Dip

This is very easy to make and you get none of the preservatives.

1- 8 ounce container of sour cream
1 tsp water
2 beef bouillon cubes ( it may need more depending of the beef flavor and the quality of the cubes)
1/4 to 1/2 cup of diced onion. Depends on the strength of the onions.

Mix the water and the bouillon cubes together and melt them in a micro wave till softened about 20 seconds

Mix all the ingredients in a bowl and serve with your favorite chips.

Best made at least one day in advance.


Marty's Chicken Patrick

Created for our good friend Patrick Aregood

2- boneless skinless chicken breasts pounded out
1/2 cup shredded parmigiano cheese

(Marty's cream sauce.)
1 pint heavy cream
1 stick butter, softened
1 cup shredded Parmigiano
Freshly ground black pepper (to taste)
Chopped fresh parsley, for garnish
And your favorite pasta, precooked and ready to mix in the sauce.

This recipe has a couple of different stages.

First; Place the chicken breast on a chargrill and cook until almost finished.

Then add shredded parmigiano cheese to the top of the chicken.

Second; place the chicken on an oven proof dish and place in the oven at 300 degrees while you make the sauce. This will give the chicken a parmigiano crust.

Heat heavy cream over medium heat in a large sauté pan. Add butter and whisk gently together. Add the cheese and stir to incorporate. Season with freshly cracked black pepper. Reheat the cooked pasta in boiling water for 1-2 minutes. Quickly drain the pasta and add it to the sauté pan, gently toss the pasta in the sauce to coat. Transfer pasta to a warm serving platter or large bowl. Top with the chicken from the oven and more cheese if you like. Sprinkle with the chopped parsley. Serve immediately.


Cajun Deep-Fried Turkey

I know, I know ... you're shaking your head, horrified. "Those guys down south will batter and deep-fry anything that isn't nailed down!" you shriek.
Well, don't panic -- there's no batter involved here, just one of the best ways of cooking a turkey I've, we've tasted.
Deep-frying whole turkeys has become fantastically popular over the past several years. The turkey is anything but greasy; the deep-frying process seals the outside and the turkey remains incredibly juicy, while the skin gets wonderfully crispy.

Done carefully and outdoors, this is a safe and wonderful way to make turkey.
1. Keep your oil temperature to between 325-350;
2. Turkeys 12 lbs and under 2-1/2 - 3 minutes per pound, and 12 lbs and over 3-3 1/2 minutes per pound;
3. If your turkey is floating it is overcooked.

One 12-15 pound turkey
1-1/2 to 2 -1/2 gallons peanut oil *, or other oil with a high smoking point.
Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) inject your favorite marinade throughout the turkey.
We don't use this, but many folks swear by this. We use just the dry rub and let it sit a few days.
Sprinkle the entire turkey generously with your favorite dry rub or Creole seasoning.
We apply the dry rub several days in advance and keep it covered in the fridge.
Heat the oil to 325-350 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot.

Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire.

Make sure the outside of the turkey is completely dry (you know what happens when water hits hot oil).
When the oil hits 350 degrees slide that baby in --gently, or you'll fry your feet if they happen to be near the oil that spills out.

Keep constant watch over the temperature and you'll be okay.

Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil.
LET THE TURKEY REST FOR 30 MINUTES before carving.
Carry-over cooking will finish cooking the turkey outside the oil, bringing it back to the proper temperature and allowing the juices to circulate back through the meat.

Carve and serve as usual, maybe with some cornbread stuffing. And how about some pecan pie for dessert?

*NOTE ABOUT PEANUT OIL: I've heard from many people who've told me that either they or their children are severely allergic to peanuts and any peanut product. It's not necessary to use peanut oil to fry the turkey; it's
just what's commonly used in Louisiana because of its flavor as well as its very high smoking point; you don't want your oil catching fire. Any cooking oil that's good for deep-frying and has a high smoking point (450°F,
preferably) will do -- corn oil, safflower oil, even canola oil.

ENJOY YOUR DELICIOUS FRIED TURKEY.
Bon Appetit
Jim & Ben


Crazy Marty's Crawfish Burger

Da Ingredients:

1 lb cleaned crawfish tails
1 lb ground beef
1 cup red bell pepper, diced
1/2 cups onions, diced
1/2 cups celery, diced
1/4 cup fresh jalapeño peppers diced
(only if you like things hot )
Maybe serve the hot peppers on the side if you are not a hot pepper lover.
Fresh garlic, diced ( to taste )
1/2 cup parsley, chopped
2 eggs, beaten
Salt and pepper to taste
Cajun seasoning to taste
Seasoned breadcrumbs to bind ingredients

Da Work

Grind crawfish, onions, celery, bell pepper, and garlic in a home-style meat grinder or cuisinart. Once ground, add eggs and season to taste using salt and pepper, Add the ground beef then the breadcrumbs, a little at a time, to absorb any excess liquid. Add parsley. Mold all ingredients into hamburger-style patties. Fry in a 10 inch cast iron skillet over medium-high heat until golden brown or place on your charcoal grill and prepare just like a regular hamburger.

Makes about 7 -8 5 ounce burgers

Bon Appetit
Jim & Ben


Marty’s Old Fashioned Cast Iron Mac & Cheese

Ingredients:

1 lb. cooked pasta (bow ties or mini Rigs)
2-3 tbsp butter
4-6 ounces of bacon chopped.
1 onion chopped
3-4 cups grated cheddar cheese
1 quart heavy cream
¼ tsp cayenne
salt and black pepper to taste
Seasoned bread crumbs
2 tbsps butter for topping
8-10 slices of American cheese

Method:
Cook Pasta according to package instructions, and Drain. Do not over cook, remember this has to bake.

Preheat oven to 350°F.

Add the butter to a large cast iron pan, cook the chopped bacon and the onions till golden brown. Remove the bacon and onions to a Very large mixing bowl. Add most of the cream, cayenne pepper, cheese, salt, pepper and pasta. Mix well… You may have to add more cream, depending on the pasta. Return to the cast iron pan, top with American cheese slices then Sprinkle with bread crumbs and dot with the remaining butter. Bake about 35-40 minutes, or until golden brown on top.

Bon Appetit
Jim & Ben


Pepper Jelly

· 3 large red bell peppers
· 5-10 fresh habaneros or cherry peppers (the more the hotter)
· 1 1/2 C. vinegar, white, distilled
· 7 C. sugar
· 1 pkg liquid fruit pectin (Certo or equivalent)

1. Remove stems and seeds from bell peppers. Remove stems from habaneros (and seeds too, if you want to take the trouble, but if you do you run
the risk of removing membranes, too, which will reduce hotness of the end product).
2. Put bell peppers, habaneros, and the vinegar in a blender and process until smooth.
3. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
4. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes.

Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute,
remove from heat and ladle into sterile jars.
Great on a toasted bagel with cream cheese
Yield: about 7 half-pint jars.


Rick and Jim’s Chicken and Smoked Sausage Gumbo

Ingredients:

1 cup all-purpose flour
1 cup vegetable oil or shortening
1 to 1-1/2 pounds boneless chicken breast or (1 to 1-1/2 pounds any left over chicken meat)
1 to 1-1/2 pounds smoked sausage, sliced
3 cups chopped onion
1 cup chopped scallions (green onions)
3 cups chopped bell pepper
3 cups chopped celery
3 cups chopped fresh okra
1/2 cup chopped fresh parsley
4 to 6 garlic cloves, minced
3 quarts poultry stock (heated and ready to use)
Salt, black pepper and hot sauce to taste
Plenty of cooked rice
Filé powder

First chop your vegetables and parsley, mince the garlic, and put your stock in a pot on a back burner.
Now make a nice dark roux, following the instructions given below. When the roux has progressed to the dark chocolate stage (about forty-five to fifty minutes), add the onions, then the bell pepper and celery, stirring vigorously all the while. Continue to stir the roux, and after a few minutes add your chopped scallions and parsley. Once the onions are nearly transparent, add the minced garlic to the roux and start blending in the hot stock, a cup at a time. Let each addition of stock be absorbed into the roux before adding more. It will take you several minutes to add the stock in this way. Once you've added all the stock, you've got the base for your gumbo. The hard work is now finished and you can reduce the heat to a simmer and let the gumbo pot more or less take care of itself, just giving it the occasional stir. Time now for an adult beverage.

Add the Smoked Sausage, cooked chicken and okra to the gumbo pot. Assuming that your chicken was completely cooked when you added it to the gumbo pot, you're now ready to start tasting and seasoning the gumbo. Although the gumbo is still going to cook for another hour or so, we want to give the flavors time to marry in the pot, so now is the time to start adjusting the spiciness of the mixture. Use a few drops or more of your favorite hot sauces, along with plenty of freshly-ground black pepper and crushed red peppers. Add the hot stuff conservatively! You don't want a fiery hotness that overwhelms all the flavors of the gumbo After adding your chicken and sausage to the gumbo pot you can start cooking your rice. When the rice is done, the gumbo will be, too. Taste the gumbo and make any last-minute adjustments. Put some rice in each bowl, sprinkle a little filé powder on the rice, and dish up a healthy-sized serving of gumbo on top. Serve up with some of your favorite crusty bread.

Use this recipe as a starting point.

There are innumerable possible variations after the roux and trinity is added. Reserve some of the chopped parsley and scallions to add to the pot just before serving. Add two cups of thickly-sliced okra to the gumbo base with the *trinity , or add the okra later in the cooking process, say half an hour before serving, if you want the okra to maintain more of its texture. Add other herbs to the gumbo pot in addition to the parsley. You might also try adding a little Worcestershire sauce, some beer or wine.

Try any left over meats such as pork, ham, beef or turkey. Have fun -- you're going to love this gumbo!
* The “Trinity" of Cajun-Creole cooking = bell pepper, onions, and celery.

Making the Roux

More than anything else, it's the roux that gives gumbo its particular character. Making roux is something of an art. If dark specks appear, or if you smell something burning, you'll need to throw out the roux and start over. Don't try to base your gumbo on a burnt roux!

A Cajun roux is just equal parts flour cooked in oil until it acquires a dark color and a deep, complex, somewhat smoky flavor with nut-like overtones. The true way is to cook the roux on the stove top in a deep, heavy cast iron pot that the gumbo will go in. The catch is that it will take forty-five minutes to an hour to cook the roux at the proper temperature so that it doesn't burn, and that you will need to stir constantly, working pretty hard the whole time. Some use a large whisk or a large spatula to keep the roux moving, but I find that a large, long-handled wooden spoon works best for me.

Before you start cooking, two points of caution. First, be extra careful when making a roux, since it gets (and stays) incredibly hot, and if you splash any on yourself, it's going to stick to you.

Second, you need to have the vegetables for your recipe already chopped and close at hand before you start cooking the roux, as well as your stock waiting on a back burner, already strained and defatted and ready to go. This is because we are going to slow the cooking of the roux by adding the vegetables when it reaches the appropriate state, then after a few minutes more stirring, slowly start blending in hot stock, a little at a time. If everything isn't ready to go in advance, you risk burning the whole mess after you've already put in an hour stirring -- so be sure to get all set up before starting the roux.

The trick to success in making a roux is to properly regulate the temperature of the burner. Heat the fat over medium to medium-high heat before adding the flour. Stir in the flour, and from that point on, don't stop stirring. If the roux starts to get darker than a peanut-butter color before half an hour has passed, your heat is too high. You may still be able to rescue the batch of roux if it's not already scorched. Remove the pan from the heat, still stirring, and turn down the burner a bit. Let the heat dissipate for a while (keep stirring!) before returning to the heat.

If all goes well, the roux should change from a peanut-butter shade to a dark chocolate color about forty-five or fifty minutes into the cooking process . The result will be a gloriously dark, complex-flavored, authentic base for your gumbo.
Elk Stroganoff Marty's Style

2-3 lb.. elk meat cut into 1 inch squares or 1/2 inch strips
2 cups seasoned flour *
4 Tablespoons olive oil
1 large onion — chopped
12 fresh mushrooms (your favorite kind) sliced
2 cups heavy cream
1 cup beef stock
2 Tablespoons corn starch
salt & pepper (to taste)
1 cup sour cream
6 fresh cloves garlic chopped
6 slices of bacon
1 lb. Farfalle pasta (bow ties) or a hollow pasta like mini rigatoni to hold the sauce.

Directions:
Brown bacon in cast iron pot or Dutch oven. Remove bacon and set aside. Add elk meat to the seasoned flour and coat well. Add olive oil to the pot. Then brown elk meat in olive oil and bacon drippings and set aside. Add onions and mushrooms to the pot and sauté to a light brown, then add the garlic and sauté for another minute or two. Add the beef stock and the heavy cream making sure to bring the mixture to a low boil. Mix cornstarch with cold water and add to pot a little at a time. Heat this mixture until desired thickness is reached. When heated through and thickened, return the elk and the chopped bacon to the pot and simmer for 1/2 hour. Then add sour cream and warm (do not boil) adjust seasoning with salt and pepper.

Serve over pasta.

* Marty’s seasoned flour

2 cups flour, 1 Tbs. Kosher salt, fresh ground pepper and 1 tsp. cayenne pepper.

Bon Appetit
Jim & Ben


Venison Steak or Filet Mignon with a Port Wine and Cranberry Sauce

This is a great winter dish that is best served with a stuffed baked potato, honey glazed carrots and a nice glass of Merlot or lager.

1 cup chicken stock
1 cup beef stock
1/2 cup Port wine
1/3 cup cranberry sauce
4 tablespoons butter
venison filets or steaks (each about 3/4 inch thick)

You can use canned beef broth and chicken broth if you don’t have the stock.

Directions:
Combine chicken and beef stocks in a small saucepan. Boil until liquid is reduced to 1 cup. Add Port and boil until liquid is reduced to 3/4 cup, this will take about 40 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 5 minutes. Whisk in 2 tablespoon butter. Season with salt and pepper. Set aside.
Season venison with salt and pepper. Char Grill the venison to you desired doneness, or melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
Place venison on each plate and top with sauce.
The sauce is incredible. You can add a little fresh rosemary if you like. The real trick here is to cook the venison in the rare to medium-rare range, to keep it from becoming tough. This is a great, easy recipe -- you can make in in about 1 hour.

Bon Appetit
Jim & Ben

Marty’s Bananas Foster - Serves 4

1/2 stick butter
1 cup packed dark brown sugar
4 bananas
4 ounces banana liqueur
4 ounces dark rum
Dash of ground cinnamon

Melt butter in a sauce pan and add the brown sugar. Let this mixture cook over medium heat for about 3-5 minutes. Add banana liqueur and rum. If you are using a gas stove be careful.

Heat and ignite the flames. Agitate to keep burning. When the flames go out add the dash of cinnamon and serve over ice cream.

You can freeze your plates ahead of time and add the ice cream to the frozen plate right before serving.


Marty’s Christmas Favorite Cajun Chateaubriand

Start off with a 2-pound center-cut beef tenderloin, ( Filet Mignon ) trimmed
1 teaspoon fresh ground black pepper
4 bacon slices
1 cup dry red wine
Fresh rosemary leaves
1 red bell pepper
1 cup of reduced beef stock
6 large mushrooms
1 onion quartered
Cajun seasoning
Garnish: fresh rosemary sprigs

Pat tenderloin dry and rub with cajun seasoning. Cut bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp. Remove the bacon a increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. With tongs transfer tenderloin to a plate.

Next add the mushrooms and onions. Saute until golden brown. Add the wine, and fresh rosemary and boil mixture for around 1 minute. Return tender loin and cook at a low simmer, covered, turning occasionally, 20-25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 150°F. for medium-rare. With tongs transfer tenderloin to a cutting board and let stand 10 minutes.

While tenderloin is standing, cut bell pepper into 1/4-inch dice. Add bell pepper and reduced beef stock to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1-2 cups.

Cut tenderloin into 1-inch-thick slices and arrange on a platter. Spoon some of sauce over tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side

Bon Apettit
Jim and Ben


Ben's Vodka Trio

Serves 4

4 oz. of olive oil
10 to 12 oz. of lobster tail shelled and baked half way
1 dozen sea scallops raw
8 large shrimp raw
½ onion chopped
5 cloves of garlic chopped
2 cups tomato concase
6 oz. of vodka (choice)
3 cups of heavy cream
1 cup of shrimp stalk
½ cup of fresh parsley chopped
1 TBS. of fresh rosemary diced
Kosher salt and fresh cracked pepper to taste
1 ½ cups of pasta (choice)
Parmesan cheese

Directions:

Heat olive oil over medium high heat in saucepan. Add half baked lobster meat, raw scallops, and raw shrimp and cook until seared on all sides. Add onions, cook until slightly browned. Add garlic and tomato concase and cook for 1 to 2 minutes longer. Deglaze pan with vodka, then add the heavy cream, shrimp stalk, parsley, and rosemary. Reduce by ½, season with salt and pepper to taste. Add pasta of your choice and mix thoroughly. Garnish with fresh graded parmesan cheese and fresh parsley.

Bon Appetit
Jim & Ben


New England Chowder

5-6 dozen small to medium clams
3 cups water
2 tablespoons unsalted butter
4 ounces meaty slab bacon, rind removed and cut into 1/4-inch dice
1 large onion diced
2-3 stalks celery diced
2 dried bay leaves
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
1 1/2 pounds potatoes, peeled and cut into 1/2-inch dice
2 cups heavy cream
Freshly ground black pepper

For garnish
2 tablespoons chopped fresh parsley
Add the water to a steamer pot and steam the clams till opened.
Reserve the bouillon.

Allow the clams are cool, remove them from the shells. Cover and refrigerate until later.

Heat a 6 -8 quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Add the butter, onion, celery, thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.

Add the potatoes and the reserved clam broth. The broth should just cover the potatoes; if it doesn't, add enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 to 15 minutes. Lower the heat on the pot.. Stir in the clams and the cream and season to taste with black pepper. Don't let it boil. The potatoes should thicken the soup naturally.

Ladle the chowder into cups or bowls and sprinkle with the chopped parsley.


Ben's Clams

12 Clams
3oz Olive Oil
1 cup Onion Chopped
1 cup Red Bell pepper chopped
2 TBS. garlic
4 oz white wine
1TBS. hot pepper flakes
1TBS. chopped parsley
4 oz chunky marinara
1 TBS. chopped parsley for garish
2 TBS. shredded Parmesan cheese

Heat Sautee Pan over medium high heat. Add onions and red bell peppers, cook halfway. Add garlic and cook until soft Deglaze the pan with white wine then add the hot pepper flakes, parsley, and marinara and stir together. Add clams and reduce heat to a simmer. Cover until clams are open. Serve over your favorite pasta.

Bon Appetit
Jim & Ben


Rotisserie cooked fresh ham with olive oil, garlic and fresh rosemary

One 12- to 14-pound fresh ham, bone in and skin on
1 cup chopped parsley leaves
12 sprigs rosemary
6-12 large cloves garlic
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil
1 quart apple cider

Rinse the ham and pat dry. To score the ham, use a sharp knife to make parallel cuts about an inch apart, across and through the skin into the fat. Cut diagonally across these first cuts to make a diamond pattern.
In a food processor combine the parsley, rosemary, garlic, red pepper, salt, and pepper. Add 1/4 cup of the oil and pulse to a make a coarse paste. Rub the paste all over the ham, pressing it into the cuts. Cover the ham with plastic wrap, put on a pan, and refrigerate overnight.
Remove ham from the refrigerator about 1/2 hour before cooking so the meat can come to temperature. Readjust the seasonings if you wish. Preheat the grill to high heat. Place the ham on the skewer and start the rotisserie
Roast the meat on high for 20 minutes, reduce the temperature and try to keep it around 275-300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 5 hours, about 20 minutes per pound. Depending on the grill and how many times you peek.
Place the quart of cider in a spray bottle and baste the ham every 1/2 hour
Let the cooked ham rest, loosely covered with foil at room temperature for 15 minutes before carving.

Bon Appetit
Jim & Ben


Marty's Cajun Grilled Rosemary Garlic Shrimp

1/2 cup cajun seasoning
1/2 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse
salt
4 tablespoons minced fresh rosemary leaves plus sprigs for garnish
1 cup olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
Four 12-inch bamboo skewers
Lemon wedges as an accompaniment

In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours, best overnight.

In a shallow dish soak skewers in water to cover 30 minutes and prepare

Grill.

To grill, thread 4 shrimp on each skewer and brush with additional oil.

Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through. Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.

Garnish shrimp with rosemary sprigs and serve with lemon wedges.

Bon Appetit
Jim & Ben


Marty's Awesome Fishermen's Stew

1/2 cup dry white wine
1 generous pinch of saffron threads

3-4 tablespoons olive oil
1 1/2 cups coarsely chopped leeks
1 1/2 cup coarsely chopped onion

1 red pepper chopped
3-4 cloves fresh garlic chopped
4 cups fish stock or bottled clam juice
1 14 1/2-ounce can diced tomatoes in juice
1 1/2 teaspoon fresh oregano

1 1/2 teaspoon fresh basil
6 ounces Italian hot sausage or sweet cut into1/4-inch-thick slices
16 mussels
12 littleneck clams

4 5-6 ounce halibut fillets
Yellow cornmeal
1/4 cup chopped fresh parsley

Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.

Heat oil in cast iron pot over medium-high heat. Add sausage, leeks and onion; sauté until tender, about 8 minutes. Add garlic and red peppers sauté 1 minute. Add stock, tomatoes with their juices, oregano, basil and saffron mixture. Simmer 20 minutes. Add mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).

Meanwhile, dip 1 the fish in cornmeal. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large nonstick skillet over med high heat. Add fish, and cook until bottom is golden, about 4 minutes. Turn fish over and cook till done about 3 minutes.

Transfer fish, to 4 bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.

Serve with WEGMANS Vive La Baguette (bah-get)
An eggshell thin, golden brown crust and airy texture that make this authentic French bread so exceptional. Like all true baguettes, it should be eaten within a few hours of baking. If necessary, re-warm before serving.
Serves 4.

Bon Appetit
Jim & Ben


Cajun Shrimp and Scallops

12 large shrimp
12 large scallops
2 oz. green and red peppers
2 onions
1 pinch of red pepper flakes
10 oz. angel hair pasta, cooked
Parmesan cheese
Parsley
2 oz. olive oil
1/2 tbsp. Cajun seasoning

Directions:
In a hot saucepan, add olive oil, shrimp, scallops, peppers and onions. Sauté well. Add red pepper flakes and Cajun seasoning. Stir well. Add cooked angel hair pasta. Stir well. Top with Parmesan cheese and parsley.

Bon Appetit
Jim & Ben


Pheasant Recipe

Clean then Split the Pheasant in Half

Dry Rub
A "dry rub" flavors the meat before it is cooked,

For dry rub
1 cup dark brown sugar
3 tablespoons rotisserie seasoning
2 tablespoons coarse salt
3 tablespoons fresh ground black pepper
2 teaspoon crushed red pepper flakes

Mix together and coat the Pheasant with the rub.
Cover with plastic wrap; refrigerate over night

Place on grill and cook the same way you cook chicken.

DO NOT OVER COOK it will become dry.

Cajun cream sauce:

2 tablespoons butter
1 1/2 cups hot milk
3 tablespoons flour
Salt and pepper & Cajun seasoning to taste

Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season with Cajun seasoning

Pour some on the plate and the rest over the bird.

Bon Appetit Jim


Marty's Drunkin Fruit Salad

Watermelon, cantaloupe, honeydew melon and grapes are abundant during the summer months, and we have created a refreshing salad using these four wonderful fruits. This salad is dressed with lime juice, almonds, lemon zest and rum for a sweet and invigorating accompaniment to any meal.

INGREDIENTS:
2–3 cups watermelon balls
2-3 cups cantaloupe balls
2-3 cups honeydew balls
dark rum to taste (about 4 ounces)
½ cup brown sugar
¼ cup fresh lime juice
1 tsp grated lemon zest
2 tbsps slivered almonds, toasted
cilantro leaves for garnish

METHOD:
In a medium mixing bowl, mix rum, brown sugar, lime juice and lemon zest. Roughly chop almonds and add to rum mixture. Add fruit and toss gently to coat. Allow to chill in refrigerator about 20 minutes. Serve in carved watermelon basket or glass bowl. Garnish with whole cilantro leaves.

Bon Appetit
Jim & Ben

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