|Quiche right out of the Oven!|
|Quiche right out of the Oven!|
|Lobster Marsala cooking in the pan!|
Lobster Marsala Recipe:
2 Boiled Lobsters Shucked
1/2 Large Vidalia Onion
2 Tbsp. Butter - 3 Tbs Olive Oil
Several Mushrooms sliced
2 Tbs Flour
1 c. Marsala Wine
Large heavy skillet for sautéing
chopped fresh parsley for garnish
Shuck 2 boiled lobsters and set aside meet
Saute 1/2 large Vidalia Onion with Mushrooms in Butter and Olive oil, when cooked mound them up on side of pan and lay in the Lobster meat. Add more butter if needed, lightly sauté lobster turning once. Do not overcook. Whisk in some flour into the butter on one side of pan to make a roux. Turn up heat. Add 1 c. of Marsala Wine and gently spread mushroom onion mix over the lobster. The Wine should thicken to make a lovely sauce. Serve immediately
|Plated Lobster Marsala Served with Zuchinni Noodles|
|Photo of the Shore off of East Gloucester |
where these lobsters originated!
This is creative summer cooking at it's Best!
|This is the brand of Marsala I used, it comes in a big bottle |
and its very light, good with chicken and seafood!
|Rhubarb Growing in my Garden|
|My Honey from my Backyard Hives|
|I use a Simple Olive Oil, Salt |
and Pepper Marinade on Cleaned Fish
|I caught these fish on one cast on a Sabiki Rig|
|My Dog Captain was helping me |
fish off Niles Beach
|Charlie Putting them on Gas Grille|
|You just cook the whole fish right on the Grille. The skin gets "charcoal grilled" but you are just going to peel off the skin for the delectable meat underneath. So don't worry if it seems sort of burnt.|
|All Grilled and Ready to serve|
|I served with a wonderful Salad with the Fish made from my Freshly Picked Home Grown Lettuce. There are two kinds in the Salad, Red Leaf and Boston. I paired the Lettuce with red grapes, grated carrot, a few tomatoes, and sunflower seeds.|
|Here it is! The test of whether you really have it in you to Eat Locally and Think Globally. Grilled Mackerel with an Ear of Butter and Sugar Corn, Fresh Green Beans and a Homegrown Salad. Delicious!! |
My mother in law always floured and fried the mackerel and thats an old school alternative to the Grille. I spritzed both the Mackerel and corn with some lime and it was delightful!!
Happy Fishing, Gardening, and Cooking in Gloucester, MA,
|These are the Fresh Breath Mint and Parsley Dog Biscuits|
|Fresh Mint and Fresh Oregano from the Garden|
|This is the Dough after going through the food processor|
and getting ready to roll out.
|Close Up of the Dog Biscuits|
|Scupper and Captain riding to the dock on the Inflatable!!|
|Baked Stuffed Flounder with Shallots, Portobello Mushrooms, Broccoli with |
Marsala Cheddar Cheese Sauce
Right Out of the Oven!
|Since my husband has Lobster Traps, he sometimes gets Flounder in the traps or sometimes we catch them while hanging out on the boat. Sometimes we fry the fish and sometimes I stuff it with crab or lobster but for today I decided to try a tasty Marsala Wine Vegetable Stuffing. I love the taste of Mushrooms paired with Marsala and the cracker crumbs and mushrooms soak up the flavor and and then it permeates into the meat of this delicate fish in a beautiful way and creates a magnificent and tasty dish. You can make a Neuburg Sauce with some Lobster Shells and sometimes I do but I love a nice cheese sauce with a fish and broccoli. Broccoli and Cheese sauce go hand in hand.|
|Making the Cheddar Cheese Sauce |
to pour over assembled stuffed flounder roll ups
|Pour Cheese Sauce over |
Stuffed Flounder Filets
|Sprinkle a Couple of Crushed |
Ritz Crackers Across the Top
before popping into a 375 degree oven.
|Stirring the Cheese Sauce |
till grated Cheddar Cheese is all melted.
|Ready to Serve|
Toasty Bubbly and Hot