Bear Cuisine

Seafood Casserole

Whenever I'm in Boston, which isn't nearly often enough, one of the first places I look for is the nearest Legal Sea Foods Restaurant.They know how to cook the gracious bounty God has provided from the riches of the sea to perfection. This recipe is their take on a perennial New England favorite. We served it to company on New Year's Day and I can't remember the last time I received such rave reviews for my labors in the kitchen. You,too, can have a lot of new best friends when you make this dish for your invitees.

SEAFOOD CASSEROLE A LA LEGAL SEA FOODS

 

SEAFOOD CASSEROLE

(serves 4)

1. 1 tablespoon butter
2. 1 tablespoon unbleached all-purpose flour
3. 2/3 cup fish stock or bottled clam juice
4. 2 tablespoons heavy cream
5. 1 pound shrimp, peeled
6. 1/2 pound sea scallops, halved
7. 1/2 pound haddock or cod, cut into 1-inch pieces
8. 6 to 8 ounces lobster meat, cut into serving pieces
9. 1/3 cup freshly grated Monterey Jack cheese
10. 1/2 cup Cracker Crumb Mixture

Preheat the oven to 400 degrees F.

In a small nonreactive saucepan, melt the butter over low heat. Remove from the heat and whisk in the flour, Return pan to the stove and cook for 2 minute over moderate heat, stirring constantly, until the flour is cooked through. Remove from the heat, and pour in the fish stock. Return the pan to the stove and cook over moderate heat, whisking constantly for 2 to 3 minutes, or until the mixture forms a light sauce. Stir in the cream and cook over medium heat, stirring frequently, until the sauce is the thickness you prefer. (This is a light thin sauce, designed to baste the fish as it bakes.) Set the mixture aside.

Place the shrimp, scallops, and haddock in a buttered baking dish just large enough to hold them. Pour over the sauce. Bake for 8 to 10 minutes. Remove the dish from the oven, tilt, baste with the cooking juices, and add the lobster. Sprinkle with the cheese, then top with the Cracker Crumb Mixture. Return the dish to the oven and bake for 5 to 8 minutes longer, or until the crumbs are lightly browned.

VARIATION

With Garlic and Sherry

Omit the sauce. Toss the seafood with 2 tablespoons butter, 1 teaspoon garlic, and 1 to 2 tablespoons dry shery. Proceed as above.

 

CRACKER CRUMB MIXTURE

(Makes about 2 cups)

1. 1/4 pound oyster crackers or saltines
2. 2 tablespoons finely chopped onion
3. 1/2 cup melted butter
4. 2 tablespoons minced fresh parsley
5. 1/2 teaspoon minced fresh thyme leaves

Whirl the crackers in a food processor or blender until they are evenly ground but retain some texture. Saute the onion until softened in 1 tablespoon of the butter, and then add to the crumb mixture in a bowl along with the remaining butter, parsley and thyme. Mix thoroughly. If the mixture hardens in the refrigerator, place it in a microwave oven for 5 to 10 seconds before using.

This will keep for weeks in the refrigerator.

Thai Mussels with coconut, chile and lime

We love mussels. They are among the glories of the ocean--inexpensive, sustainable and good for you.

This dish, from Diana Henry's Plenty,uses Thai seasonings--among my favorite flavor profiles. The best part of the dish may be sopping up the sauce with crusty bread. Enjoy!

THAI MUSSELS WITH COCONUT,CHILE AND LIME

(serves 4)

1. 4 1/2 pounds mussels
2. 1 1/2 tablespoons peanut oil
3. 1 onion, finely chopped
4. 2 garlic cloves, finely chopped
5. 3/4 inch square fresh ginger, peeled and finely chopped
6. 2 fresh red chiles, seeded and shredded
7. 2 14-ounce cans coconut milk
8. juice of 1 lime
9. 1 1/2 teaspoons light brown sugar
10. 2 kaffir lime leaves, cut into strips (or grated zes of 1 lime)

To serve

2 kaffir lime leaves, cut into strips
1/4 cup coarsely chopped cilantro
1/2 fresh red chile, seeded and shredded

 

Wash the mussels really well,scrubbing off barnacles and removing any "beards." Tap each on the side of the sink. If it doesn't close, throw it away. Rinse the mussels carefully.

Heat the oil in a large saucepan. Add the onion, garlic, ginger and chiles. Cook over a medium heat until the onion is soft and very pale gold. Add the coconut milk, lime juice, sugar and lime leaves. Bring to just under a boil, then add the mussels.

Cover and cook for 4 minutes, or until the mussels have opened, shaking the pan a couple of time. Throw away any that haven't opened.

To serve, stir, then throw the lime leaves, cilantro and chile on top.

 

Pearl's Oyster Bar in The Reading Terminal

Back in Philadelphia, we made our way to The Reading Terminal. We were fairly hazy about what we wanted for lunch until we spotted Pearl's Oyster Bar just inside the door. Our haziness cleared and we found two seats at the counter. Of course, there were the obligatory oysters on the half shell. These were followed by oyster stew--rich, savoury and completely satisfying.

oops. we've eaten every one.

 

We walked off lunch by touring the market and feasting with our eyes.

 

Our last stop was The Cookbook Stall where author Celeste Morello was dropping off copies of her latest book,Philadelphia Cooks Italian.She kindly offered to sign it. What a great day.

Lenny's

Our last night in Connecticut, we prevailed on Sue and Len to let us take them out to dinner. The choice was Lenny's in Branford and an excellent choice it was too. Lenny's a neighborhood kind of place which serves beautifully prepared seafood as well as kid favorites--hamburgers and hot dogs.

Sue and Len looking slightly guilty as the onion rings disappear.

 

We started with glorious french friend onion rings, thick cut and light freshly made batter.

 

Then we moved on to clam chowder and seafood bisque, both were flavorful and rich.

If we had stopped with these, we would have been content. But, of course, we didn't. We went on to share a magnificent platter of fried seafood.

The Sterns describe this gorgeous food thus, "Crunch-crusted and clean-flavored, this is exemplary fried seafood, and definitive proof that a crisp clean crust can be the very best halo for seafood's natural sweetness."

Most roadfood restaurants don't inspire us to make a second visit. Lenny's is the great exception and with any luck, we'll be back.

 

Lenny's

205 S. Montowese St.

Branford, CT

203-4881500

Grand Central Oyster Bar

Grand Central Oyster Bar Restaurant

I can't remember when I first heard of the oyster bar in Grand Central Station. It must have been many years ago because it has been part of my mythic restaurant landscape in New York city for a very long time. On this trip, I realized my desire to eat here. Both Kay and Sue, my traveling adventurers on this day, love sea food as much as I do. So, it didn't take much persuading for us to have lunch and we were all extremely pleased.

It's a cavernous place with tables as far as the eye can see.

I began by toasting the splendid occasion.

Oysters on the half-shell to start with

If I work quickly, maybe no one will notice that I'm eating the lion's share of these things

Such happy diners!

Sue reluctantly agrees to be photographed.

Pan fried Maryland Soft Shell Crabs with Garlic Herb Butter

Here's to the ladies at lunch!