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Main Meals Recipes

Baked Lobster Savannah
Ingredients:

2 oz Butter 2 c Mushrooms -- sliced 1 c Bell peppers -- diced 1 tb Spanish paprika 1 1/2 c Sherry 1 d Salt -- to taste 1 d Black pepper -- to taste 4 c Locke-ober cream sauce -- see 1/2 c Pimientos -- diced 4 3-pound whole lobsters -- boil 4 ts Parmesan cheese -- grated

Procedures:

Preparation Time: 1:00 STEP ONE: The Sauce-- Heat butter to melting point in a large saucepan, add mushrooms and green pepper. Cook until tender. Add paprika and stir in sherimientos and blend well. Bring to a simmer. STEP TWO: The Lobster-- This can be done while vegetables are cooking. ReCut in a large dice. CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing. STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide mixture evenly and spoon back into lobster shell. Dust with grated parmesan cheese and brown in a 375-degree oven for 15 minutes. Serve.

Note: If you are using lobsters smaller than three pounds each, you will need enough smaller lobsters to produce a total of about 8 cups of meat after boiling and cooling.


Back Bay Scallops
Ingredients:

1/2 pound Fresh bay scallops 1/4 cup Flour 1/2 teaspoon Salt 1/8 teaspoon Pepper 1/4 cup Milk 1/4 cup Butter 1 1/2 tablespoons Bread crumbs

Procedures:

1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in seasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5 minutes. 6. Sprinkle crumbs on top. Dot with butter. 7. Place in microwave oven and heat at FULL POWER another 5 minutes. Serves 2.

Note:


Fried Turkey Cutlets
Ingredients:

2 c Buttermilk, lowfat 2 ts Worcestershire 2 ts Mustard 1/2 ts Cayenne 1/2 Onion, small, sliced thin 1 Garlic clove, sliced thin 1 1/2 lb Turkey breast cutlets 3/4 c Bread crumbs Salt and pepper 1/2 Gravy recipe

Procedures:

Combine the buttermilk, worcestershire, mustard, and cayenne in a shallow baking dish. Stir in the onion and garlic and add the turkey cutlets, turning to coat. Cover and refrigerate for at least 4 hours, or overnight. Preheat the oven to 350. Spread the bread crumbs on a baking sheet and toast for about 5 minutes, until lightly browned. Transfer to a plate and season with salt and pepper. Drain the turkey cutlets and discard the marinade. Coat the cutlets with the seasoned bread crumbs, shaking off the excess. Coat a large nonstick skillet with cooking spray and warm over moderately high heat. Add one-third of the cutlets and spray them lightly. Fry the cutlets, turning once, until cooked through and golden, about 3 minutes per side. Transfer to a platter, cover loosely with foil, and keep warm. Wipe out the skillet and repeat with more spray and the remaining turkey. Serve hot, spooning gravy over the top. Serve perhaps with dumplings or spaetzle.

Note:



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