Category Archives: Recipes

Chunky Tomato-Fruit Gazpacho

Chunky Tomato-Fruit Gazpacho is a great appetizer for your guests.

Chunky Tomato-Fruit Gazpacho
Recipe Type: Appetiser
Author: ChefSkewer
Prep time: 120 mins
Cook time: 2 mins
Total time: 2 hours 2 mins
Serves: 5
Chunky Tomato-Fruit Gazpacho makes a great appetizer.
Ingredients
  • 2 cups finely chopped tomatoes (about 3/4 pound)
  • 2 cups finely diced honeydew melon (about 3/4 pound)
  • 2 cups finely diced cantaloupe (about 3/4 pound)
  • 1 cup finely diced mango (about 1 medium)
  • 1 cup finely diced seeded peeled cucumber (about 1 medium)
  • 1 cup finely diced nectarines (about 3 medium)
  • 1 cup fresh orange juice (about 4 oranges)
  • 1/2 cup finely chopped Vidalia or other sweet onion
  • 1/4 cup chopped fresh basil
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 jalapeƱo pepper, seeded and finely chopped
Instructions
  1. Combine all ingredients in a large bowl. Cover and chill at least 2 hours.

COQUILLE SAINT-JACQUES

COQUILLE SAINT-JACQUES is an amazing dish. You will be extremely satisfied once you have tried this.

COQUILLE SAINT-JACQUES
Recipe Type: Entree
Author: Chef Skewer
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 4
COQUILLE SAINT-JACQUES is a divine meal.
Ingredients
  • 2 tablespoons butter
  • 2 teaspoons chopped shallots
  • 2 teaspoons chopped garlic
  • 12 medium clams
  • 18 black mussels
  • Salt and freshly ground black pepper
  • 1 cup white wine
  • 3 tablespoons olive oil
  • 12 medium shrimp
  • 6 sea scallops
  • 8 ounces white mushrooms, sliced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 lemon
  • 1 quart fumet (fish stock)
  • 1 pint heavy cream
  • 1 cup bread crumbs
  • 4 teaspoons parsley, chopped
Instructions
  1. In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).
  2. In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.
  3. In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.
  4. Preheat the broiler.
  5. To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.
  6. Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.