Cheese Cracker and Crudite Display

ChefRonMartel: Sauteed Mussels in a Butter Wine Garlic Sauce

ChefRonMartel: Sauteed Mussels in a Butter Wine Garlic Sauce: "Sauteed Mussels in Butter, Wine Garlic Sauce Ingredients:1 ½ lb Prince Edward Island Mussels2 Tbsp Extra Virgin Olive Oil2 Tbsp chopped G..."

Sauteed Mussels in a Butter Wine Garlic Sauce

Sauteed Mussels in Butter, Wine Garlic Sauce

Ingredients:

1 ½ lb Prince Edward Island Mussels

2 Tbsp Extra Virgin Olive Oil

2 Tbsp chopped Garlic

¾ Cup White wine

2 Tbsp unsalted Butter

Salt and pepper to taste

Method:

1.       Wash and De-beard mussels.

2.       Place mussels in a sauté’ pan with Extra Virgin Olive Oil, Salt and pepper and Garlic. Sauté until about half the mussels have opened.

3.       Add white wine and reduce to about 25%.

4.       Add Butter and melt

5.       Serve immediately with crusty bread like Ciabatta.

6.       You can add a ½ cup Marinara to finished mussels if you prefer them red and if you Prefer Fra Diavlo you can then add some Tbsp Sambal chili paste

ChefRonMartel: Shrimp and Grits

ChefRonMartel: Shrimp and Grits: "Shrimp and Grits with Bacon · Juice of 3 lemons· ..."

Shrimp and Grits

Shrimp and Grits with Bacon

·         Juice of 3 lemons

·         2  tsp Sweet chili paste

·         4 teaspoons salt or more to taste

·         2 lbs thick slices bacon, chopped

·         1 ¾ cup onion, finely chopped

·         1 ¾  cup finely chopped green bell pepper

·         7 garlic clove, minced

·         1 ¾  cup thinly sliced scallions

·         6  cup chicken stock

·         3 Tbsp butter

·         3 Tbsp flour

Melt butter add flour and cook to Blond Roux stage

  Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper and the scallions, and saute’ for 5 minutes. Add lemon juice and sweet chili paste. Stir in the stock and bring to boil. Stir in Roux. Add salt to taste (if needed depending on saltiness of bacon and stock you may not need the salt). Heat 1 bag (!/3) lb of shrimp with sauce. mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

LOW COUNTRY  GRITS RECIPE:
10 cups half and half
10  cups of water
1 ¼  lb. butter

2 ½   cup  cheddar cheese
5  tsp. salt
2 ½  tsp. white pepper
5  cup of quick grits

PREPARATION:
Bring cream, milk  and water to a boil. Add butter, salt and pepper. Slowly add grits and reduce heat. Cook 20 minutes, being careful not to scorch mixture stir in cheddar cheese.

___________________________________________________________________________________________

Method To Serve:

Saute’ 1 bag (5 oz ) shrimp with 2 ladles (4 oz) sauce. Place grits in large white dinner bowl. Place Shrimp and sauce mixture on top of grits keeping the shrimp in the middle of the bowl.

ChefRonMartel: A beautiful red sky tonight

ChefRonMartel: A beautiful red sky tonight

A beautiful red sky tonight

ChefRonMartel: Another beautiful sunset in my front yard on Anna ...

ChefRonMartel: Another beautiful sunset in my front yard on Anna ...: "You can see some of the best sunsets in the world here on Bradenton Beach Florida."

Another beautiful sunset in my front yard on Anna Maria Island Florida

You can see some of the best sunsets in the world here on Bradenton Beach Florida.

ChefRonMartel: Steak Au Poirvre

ChefRonMartel: Steak Au Poirvre: "Steak Au Poivre 2 Sirloin steaks, 12 to 14 ounces each or 4 Tenderloin Steaks 4 to 6 ounces each and no more than 1 1/2 inches thick Sea..."

Steak Au Poirvre

Steak Au Poivre

2 Sirloin steaks, 12 to 14 ounces each or 4 Tenderloin Steaks 4 to 6 ounces each and no more than 1 1/2 inches thick

Sea Salt

2 tablespoons whole peppercorns

1 tablespoon unsalted butter

1 teaspoon olive oil

1/3 cup Cognac

1 cup heavy

Directions

. Sprinkle all sides of steak with salt.

Coarsely crush the peppercorns with a back of a spoon or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare,cook for 4 minutes on each side. Once done, remove the steaks to a plate, Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Add the cream. Bring the mixture to a boil and  whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Season to taste with salt. Add the steaks back to the pan, spoon the sauce over heat approx 1 minute and serve.

ChefRonMartel: Roasted Duck with Shrimp, Asparagus and Baby Bella...

ChefRonMartel: Roasted Duck with Shrimp, Asparagus and Baby Bella...: "Roasted Duck Cook Duck in a 200 degree oven for 5 hours 30 minutes. Turn oven temperature up to 375 degrees and continue cooking duck anoth..."

Roasted Duck with Shrimp, Asparagus and Baby Bella Mushroom Risotto

Roasted Duck

Cook Duck in a 200 degree oven for 5 hours 30 minutes.

Turn oven temperature up to 375 degrees and continue cooking duck another 30 to 40 minutes to brown and crisp the duck.

Risotto

1 1/2 cups chicken stock

½ cup half and half

1 cup Arborio Rice

2 Tbsp butter

6 baby bella mushrooms

1 lb asparagus cut into 1 ½ inch lengths

1/2 lb shrimp

1/2 cup chicken stock (to be added as needed during cooking process

Saute’ Shrimp, mushrooms and asparagus in the butter. Cook until tender .

Bring 1 ½ cups stock and half and half to a simmer add Arborio rice. When the liquid is absorbed if the rice is not cooked through stir in small amounts of extra stock until rice is cooked through. Stir in Shrimp, mushrooms and asparagus. Serve.

ChefRonMartel: Boneless Pork Chops Stuffed with Prosciutto, Asiag...

ChefRonMartel: Boneless Pork Chops Stuffed with Prosciutto, Asiag...: "Boneless Pork Chops Stuffed with Prosciutto, Asiago Cheese, Sundried Tomatoes and Spicy Globe Basil finished with a Marsala sauce. 4 Bone..."

Boneless Pork Chops Stuffed with Prosciutto, Asiago Cheese, Sundried Tomatoes and Spicy Globe Basil finished with a Marsala sauce

Boneless Pork Chops Stuffed with Prosciutto, Asiago Cheese, Sundried Tomatoes and Spicy Globe Basil finished with a Marsala sauce.

4 Boneless pork chops ¾ inch thick

3 ounces Prosciutto   ¼ inch diced

2 Tbsp Shredded Asiago cheese

2 Tbsp Spicy Globe Basil (If not available you may use any fresh basil)

8 sundried tomatoes

1 Tbsp fresh chopped garlic

3 Tbsp all purpose flour

2 Tbsp Extra Virgin Olive Oil

Method

1.       Mix Prosciutto, Asiago, Basil, chopped garlic and Sundried tomatoes together.

2.       With a sharp knife cut a ¾ inch slit in one end of the pork chop. Slowly cut a pocket into the pork chop (being cautious not to puncture the chop through the top or bottom or the stuffing will leak out when cooking)

3.       Stuff chops with prosciutto stuffing.

4.       Dredge pork chops in flour.

5.       Place Extra Virgin Olive oil in saute’ pan and brown chops.

6.       Remove from pan and Bake in 350 degree oven for 12-15 minutes

Marsala Sauce

1 Tbsp Extra Virgin Olive Oil

1 Tbsp fresh chop garlic

½ cup Marsala wine

1/8 cup chicken stock

1/8 cup beef stock

Method

1.       Saute’ garlic in olive oil.

2.       Add Marsala wine and reduced to half.

3.       Add stocks.

4.       Place chops into sauce and cook reducing sauce to about half and serve.

ChefRonMartel: Chicken Francaise

ChefRonMartel: Chicken Francaise: "Chicken Francaise Ingredients1 egg, beaten ¼ lemon, juiced 1 skinless, boneless chicken breast halved1 cup all-purpose flour 1 table..."

Chicken Francaise

Chicken Francaise

Ingredients

1 egg, beaten

¼ lemon, juiced

1 skinless, boneless  chicken breast halved

1 cup all-purpose flour

1 tablespoons butter

1 tsp fresh garlic

1/4 cup chicken broth

¼ fresh squeezed lemon, juiced

1 tablespoons butter dredged in flour

2 sprigs fresh parsley, for garnish

Method

1.     In a shallow dish or bowl, mix together the egg and juice of 1/4 lemon. , Dip chicken breasts in egg mixture, then dredge in flour.

2.     Heat butter in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.

3.     Add Garlic

4.     In a medium bowl, mix together broth and juice of ¼ lemon juiced  and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Add 1 tablespoon butter dredged in flour.  Place on serving platter, and garnish with fresh lemon slices and parsley sprigs

ChefRonMartel: Mediterrarean Haddock

ChefRonMartel: Mediterrarean Haddock: "8 oz Skinless HaddockDredge Haddock in lightly salt and peppered flourSaute with Extra Virgin Olive Oil1 Roma tomato diced1 Artichoke hear..."

ChefRonMartel: Ron and Robin's Quacamole

ChefRonMartel: Ron and Robin's Quacamole: "Guacamole2 ripe Avocados. Remove meat and crush with a fork1 Roma tomato diced6 olives chopped1 Tbs chopped onion1 tsp chopped garlicCilan..."

ChefRonMartel: Florida Stone Crabs and Dipping Sauce

ChefRonMartel: Florida Stone Crabs and Dipping Sauce: "1 Lb Florida Stone Crabs chilled and IcedWooden malletCarefully crack Stone Crabs with mallet. Florida Stone Crab dipping sauce½ c m..."

Florida Stone Crabs and Dipping Sauce

1 Lb Florida Stone Crabs chilled and Iced

Wooden mallet

Carefully crack  Stone Crabs with mallet.

Florida Stone Crab dipping sauce

½ c mayo

1 tsp Old Bay seasoning

1 Tbsp Dry mustard

1 tsp Dijon mustard

1 Tbsp Worcestershire sauce

1 tsp fresh squeezed lemon juice

Salt and pepper to taste

Mix all ingredients together. Serve as a dipping sauce

Ron and Robin's Quacamole

Guacamole

2 ripe Avocados. Remove meat and crush with a fork

1 Roma tomato diced

6 olives chopped

1 Tbs chopped onion

1 tsp chopped garlic

Cilantro

1 Jalapeño chopped

Method

Mix all ingredients together

Salt and Pepper to taste

Mediterrarean Haddock

8 oz Skinless Haddock

Dredge Haddock in lightly salt and peppered flour

Saute with Extra Virgin Olive Oil

1 Roma tomato diced

1 Artichoke heart quartered

6 Chopped Black olives

1 clove Garlic

1 Tbsp Fresh Basil

1/2 cup White wine (I prefer a Chablis but you may choose your wine of choice)

1 Tbsp butter dredged in flour

1 cup cooked linguine

Method

Saute' Haddock with olive oil.

Turn fish add garlic saute 1 minute. Add tomatoes, olives and artichoke hearts and wine.

Reduce wine to half.

Add Fresh basil and Floured butter.

serve over Linguine

My First Post

Welcome to all those that choose to view my blogs. I will be posting some of my favorite dishes, interesting things going on around me in life in Florida and Massachusetts.