Recipe: Sample Recipes from Mystic Seafood by Jean Kerr and Spencer Smith
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Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport by Jean Kerr and Spencer Smith
Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many others.
Escalloped Scallops
In Old Boston Fare in Food and Pictures, historian and chef Jerome Rubin chronicled the culinary life of Boston in a photographic history of New England s largest city and her people. The technique of escalloping is a classic preparation that usually involves cooking in a cream sauce and baking with a crumb topping. This is an adaptation of Rubin s recipe for this traditional New England dish.
Oven Fried Fish and Chips
based on a method of cooking fish developed by Evalene Spencer of the U.S. Bureau of Fisheries in 1934, according to the Encyclopedia of Fish Cookery You ll need a good hot oven the temperature should get up to 500 degrees F.
Tartar Sauce
This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott s New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise.
Clamari Fritti (Fried Calamari)
Fried calamari is becoming more and more popular, especially in coastal seafood restaurants. It s often served with a tartar sauce or marinara sauce for dipping and is just great with a glass of cold beer or Italian white wine. I make mine with masa harina or golden corn flour.
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Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport by Jean Kerr and Spencer Smith
Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many others.
Escalloped Scallops
In Old Boston Fare in Food and Pictures, historian and chef Jerome Rubin chronicled the culinary life of Boston in a photographic history of New England s largest city and her people. The technique of escalloping is a classic preparation that usually involves cooking in a cream sauce and baking with a crumb topping. This is an adaptation of Rubin s recipe for this traditional New England dish.
Oven Fried Fish and Chips
based on a method of cooking fish developed by Evalene Spencer of the U.S. Bureau of Fisheries in 1934, according to the Encyclopedia of Fish Cookery You ll need a good hot oven the temperature should get up to 500 degrees F.
Tartar Sauce
This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott s New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise.
Clamari Fritti (Fried Calamari)
Fried calamari is becoming more and more popular, especially in coastal seafood restaurants. It s often served with a tartar sauce or marinara sauce for dipping and is just great with a glass of cold beer or Italian white wine. I make mine with masa harina or golden corn flour.
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