Storm the Cassoulet

Frankie’s Shrimp & Pasta Salad


1 pound large cooked shrimp (16 to 20 shrimp per pound)

1 cup of light mayonnaise

1 teaspoon Dijon mustard or dry mustard

2 teaspoons of fresh lemon juice

½ teaspoon of Worcestershire sauce

1 tablespoon of minced fresh dill

1 tablespoon of celery seed

1 cup minced red onion (1 onion)

1 cup minced celery (6 stalks)

½ box of Ronzoni #32 rings

Kosher salt & freshly ground black pepper, to taste


Cook the pasta, and peel & remove veins from the shrimp.  Chop the shrimp into pieces.  Whisk together the mayonnaise, mustard, lemon juice, Worcestershire, dill, & celery seed.  Combine with the peeled shrimp. Mix in the onion, celery & cooked pasta.  Serve or cover and refrigerate for a few hours.

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2 ounces salt pork, rind removed (or bacon) & diced
2 cups diced onion
1 cup diced celery
3 cups diced red potatoes (keep skin on)
1 teaspoon dried thyme
1 teaspoon ground black pepper
4 cups shelled quahogs with juice (about 6 pounds in shell) – or sub 4 cans chopped clams
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 quarts whipping cream

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  1. Sauté salt pork or bacon in a large pot until translucent.
  2. Add the onions and celery and sauté for 5 minutes.
  3. Pour in about 1 1/2 cups of the juice from the quahogs (or clams) and add potatoes and seasonings. If using canned clams, purchase extra clam juice to supplement for needed juice.
  4. Simmer this mixture until potatoes are tender. This should take about 10 minutes.
  5. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, prounced “rue.”
  6. Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).
  7. When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.
  8. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
  9. In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil.
  10. Stir the hot scalded cream into the chowder base, mix together, and remove from heat.
  11. At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
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New England Clam Chowder


1 1/4 pound canned clams, minced, juices reserved

2-3 cups bottled clam juice

2 bacon slices, minced

1 onion, diced

2 tablespoons all-purpose flour

1 bay leaf

1/2 teaspoon thyme leaves, chopped

1 pound potatoes, peeled, diced

3 cups heavy cream or half and half

6 tablespoons dry sherry, or to taste

Salt, to taste

Freshly ground black pepper, to taste

Tabasco sauce, to taste

Worcestershire sauce, to taste

Oyster or saltine crackers, as needed


Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.

Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books



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Clam Dip

1  8 oz. block of cream cheese
1 can 6 1/4 oz. minced clams (reserve 1/4 cup liquid)
1/2 tsp. garlic powder
1 1/2 Tbs. Worcestershire Sauce
2 Tbs. Fresh lemon juice
2 Tbs. dry minced onions
salt & pepper to taste
Mix clams, reserved liquid and remaining ingredients until well blended; cover. Refrigerate several hours or until chilled.
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Zesty Lime Shrimp and Avocado Salad



  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro


  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.


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Mustard-Roasted Fish

336_136 mustard-roasted fish

Barefoot Contessa Back to Basics by Ina Garten


4 (8-ounce) fish fillets such as red snapper 

Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees.


Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.


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Grilled Fish Kabobs with Cherry Tomatoes

fish kabob


1 pound skinless swordfish

1 pound skinless salmon

24 cherry tomatoes

1 cup lightly packed fresh basil

1/2 cup olive oil

1 clove garlic

Salt and pepper


Step 1

Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.

Step 2

In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.

Step 3

Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.

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Seafood Risotto



1 tbsp Smart Balance® Cooking Oil
2 large garlic cloves, finely chopped
7 oz medium shrimp, peeled, deveined and chopped
salt and freshly ground pepper, to taste
3 1/2 cups seafood broth or vegetable broth (or more if needed)
2 tbsp Smart Balance® Blended Butter Sticks
1/3 cup shallots, finely chopped
1 cup arborio rice
1/4 cup dry white wine
1/2 cup chopped tomato
4 oz lump crabmeat
1 tsp chopped parsley


In a medium saucepan over medium heat, sauté the garlic and in the Smart Balance® Cooking Oil until fragrant, 1 to 2 minutes.

Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.

Set aside. Add the broth to the saucepan and bring to a gentle simmer.

In a large saucepan or risotto pan over medium heat, melt the Smart Balance® Blended Butter Sticks.

Add the shallots and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring, until the kernels are hot and coated with butter, about 2 minutes.

Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the tomatoes, salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 25 to 30 minutes total.

Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.

Remove the risotto from the heat and stir in the parsley.

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Scallop Stuffed Pumpkins with Saffron Cream Sauce


courtesy of Cafe Romanzo


7 baseball-sized sugar pumpkins
½ cup extra virgin olive oil, divided
1 ½ pounds fresh sea scallops
2 sticks unsalted butter
2 cups brown sugar
1 cup dried cranberries
1 pint spiced rum
8 oz. baby spinach
1 pound diced stale bread, crust removed
Pinch of salt and pepper
Saffron Cream Sauce (see recipe)


For the pumpkin:

Preheat oven to 425 degrees. Wash pumpkins thoroughly and pat dry; coat lightly with some of the olive oil.

Bake pumpkins on a cookie sheet with rack for 30 to 45 minutes or until soft to touch. Remove from oven and let cool. Peel and dice one of the pumpkins. Set aside.

Cut off the top of remaining six pumpkins, 1/3 of the way down the pumpkin with a serrated knife and reserve. Using a serving spoon, scoop the seeds completely out, soak seeds covered completely in cold water.

Use your hands to separate the seeds from the pulp. Once all of the seeds are clean, put in a strainer, and rinse. Pat the seeds dry and place on a cookie sheet with a little olive oil, salt, pepper, apple pie spice and Cajun seasoning. Mix to coat evenly, and bake in the oven at 425 degrees, mixing occasionally, for 35 to 45 minutes or until toasted.

For the stuffing:

Heat a large skillet or roasting pan on the stovetop over medium-high heat and ¼ cup of olive oil. When oil is hot, add the scallops. Make sure they are patted dry and not wet when putting in the oil.

Cook until brown on one side. Flip over; add butter, brown sugar, reserved pumpkin and cranberries. When the butter is melted, add the rum, spinach, salt and pepper.
After all of the ingredients are incorporated, mix in the bread until the butter mixture is completely absorbed; remove from heat. The stuffing is now ready to be evenly distributed into the six pumpkins.

After the pumpkins are stuffed, replace tops of the pumpkins and put back on sheet tray and heat in the oven for another 15 to 20 minutes at 425 degrees or until ready to serve.

For the presentation:

On each plate, spoon equal amounts of saffron cream. Sprinkle with toasted seeds and set the pumpkin in the middle. Garnish with chopped spinach if desired.

The recipe could be done several hours in advance and held in the oven at 275 to 300 degrees.

For the Saffron Cream Sauce:


2 shallots, chopped
2 cups white wine
1 teaspoon black peppercorns
2 tablespoons chopped fresh herbs (mix of rosemary, thyme, sage, chervil)
1 tablespoon Spanish saffron
2 cups heavy cream Pinch of salt


In a small saucepan, place the shallots, white wine, peppercorns and herbs. Cook over medium heat, and reduce by a third.

After the wine has cooked down, strain and reserve liquid and discard shallots etc. Add the wine back to the saucepan with saffron and heavy cream and continue to cook until reduced by half, taste to adjust seasonings, and remove from heat.


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Grilled Littlenecks with Butter & Tabasco







Place littlenecks on hot gill after they have been shucked.  Or gill for a few minutes until they start to open, then separate shell.  Add a dab of butter and tabasco to taste, grill for a few minutes, and serve immediately.

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