Airdate: August 23, 1998
Auntie Pastos' Seafood Stew6 oz. fish 4 oz. white wine 7 pcs. clams 8 oz. tomato sauce 7 pcs. mussels 1 Tbsp. garlic 3 shrimp (peeled, deveined) pinch basil/oregano mix 3 pcs. crab claws pinch red pepper flakes 3 oz. bell peppers (small dice) chopped parsley ( garnish) 4 oz. calamari olive oil In a hot saute pan add oil. Heat till slightly smoking, add peppers and onions cooking for one minute. Then add fish and calamari. Saute for 1.5 minutes, then add clams, mussels and crab claws followed by the wine, garlic, tomato sauce and the dry spices, bring to a boil and turn down the heat. Simmer till slightly reduced, then add the shrimp and cook until shrimp turn pink and remove to a serving bowl and enjoy!
Auntie Pastos' Red Pepper Calamari5 whole cleaned calamari tubes 1/4 cup tomato (large dice) 5 (1/2" thick) pcs. mozzarella 1/4 sliced onion Cajun Spice for seasoning 1/4 fresh lemon wedge 5 pcs. sliced pepperoccinis olive oil Stuff calamari tubes with one piece each of mozzarella ( a little shorter than tube) and season to taste with Cajun seasoning. Preferably in a hot cast iron skillet, add calamari into the skillet and cook for 45 seconds, then turn over. After you turn calamari, add onions, pepperoccinis and tomato. Make sure to get all ingredients down into the hot pan so all flavors mix. Cook for another 45 seconds and remove from heat. Squeeze lemon wedge and olive oil over everything and serve in smoking, sizzling skillet!
Auntie Pastos' Chocolate Sin PieCRUST: 1 cup graham cracker crumbs 2 Tbs. sugar 3 Tbs. melted butter Preheat oven to 350 deg. In medium mixing bowl mix crumbs and sugar, add the melted butter and mix with fork until completely incorporated and moist. Press into 9" pie tin evenly around all sides (about 1/4" thick) place in oven and blind bake for 10-15 min. until golden brown. Remove from oven and cool on wire rack. FILLING: 1 1/2 cups powdered sugar 1 1/4 sticks softened butter 1 tsp. creme de menthe 2 extra large eggs, beaten 4 oz. semisweet chocolate In medium mixing bowl, gradually add powdered sugar into the softened butter, vigorously whipping until all sugar is incorporated. Continue to whip for 5 minutes more until stiff peaks form. Add beaten eggs gradually until mixed and set aside. Over a double boiler add chocolate and creme de menthe, moving constantly with a whip until completely melted. Remove from heat. Add chocolate mixture to sugar mixture and whip together until filling is thick and syrup-like and one solid color. Pour into cooled pie shell and place in freezer for 4 hours to set. Cut and serve, preferably with a generous portion of whipped cream and toasted sliced almonds.
|< Prev||Next >|