Sauté the onion and garlic in olive oil over moderate heat until soft but not brown. While onions are cooking, blanch the spinach in lightly salted boiling water for a few seconds until wilted. Drain and immediately plunge into ice water to stop the cooking and set the color. Drain again and gently squeeze as much of the moisture as possible out of the spinach with a clean tea towel. Coarsely chop spinach and combine with onion mixture. Season with salt, pepper and nutmeg.
Over an open flame or under a broiler, char peppers on all sides. Remove and cover loosely with plastic for a few minutes to sweat and then scrape off charred skin with the point of a knife. Remove and discard seeds and stems and cut peppers into long thick slices.
Lightly butter or oil a small terrine or loaf pan (8x4x2 1/2 inches) and line the bottom with buttered waxed paper or parchment.
Beat the eggs briefly together with the herbs and season with salt and pepper. Layer one third of spinach mixture on bottom of pan. Top with 1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab. Pour about a third of the egg mixture over and gently tap pan and poke mixture to evenly distribute eggs.
Continue layering in this way. Place terrine in a larger baking pan and pour enough hot tap water to come at least 2/3 of the way up the sides of the terrine. Place in a preheated 325 degree oven, cover with parchment or foil and bake in a preheated 325 degree oven until eggs are just set.
Remove from water bath and let sit 15-20 minutes before unmolding if serving warm.
Yield: 6 Servings
Fry bacon until done and save 2 tbsp of fat. Sauté onions and peppers in bacon fat until tender; remove from heat and cool.
Combine 4 oz of butter, the lemon juice, Worcestershire, Tabasco, bacon, and sautéed vegetables and chill.
Add the clams to the butter mixture and sauté until the clams open.
Melt 2oz of butter in a sauté pan and toss the breadcrumbs in the butter. Top each clam with a portion of breadcrumbs.
Bake at 400 degrees until lightly brown and bubbling, approximately 10 minutes. Serve immediately.
Sauté the garlic in olive oil until translucent.
Add the prawns and salt. Toss to coat the prawns with olive oil and cook just until the prawns are pink, approximately 5 minutes. Add the lemon juice.
Arrange the prawns on plate, top with oil, garlic and lemon juice left in pan.
Cut lobster for sautéing.
Sauté lobster in butter for 30 seconds.
Add shallot and garlic to the pan and sauté for 30 seconds.
Add the brandy, white wine, fish stock, tomato puree, and cayenne, and simmer for 5 minutes.
Remove the lobster from the sauce.
Add cream and bring to a boil and reduce by half.
Strain the sauce and adjust the seasonings.
Pour sauce over the lobster meat and serve.
Yield: 4 Servings
Blanch the fennel, carrots, and celery. Refresh in cold water, drain and reserve.
Sauté the shrimp in the butter over high heat for 1 minute. Add the scallops and for 30 more seconds. Season the shellfish with salt and pepper, remove and reserve in a warm place.
Deglaze the pan with the Sambuca then add cream. Boil and reduce until the sauce thickens. Add the vegetables, scallops, and shrimp to the pan and simmer until the shellfish is done, approximately 2 minutes.
Serve the vegetables and shellfish mounded on a warm plate.
Yield: one 9 oz. serving
Heat the butter in a sauté pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.
Add the watercress and cook for 1 minute.
Add the bread crumbs; season with salt and pepper.
Transfer the mixer to a food processor and puree.
Top each oyster with approximately 2 tsp of the mixture; it should cover the surface of the oyster.
Bake the oysters on a bed of rock salt at 450* until the mixture bubbles, approximately 6-7 minutes.
Caramelize the onions, carrots, celery, and shells in the butter.
Add garlic and tomato paste and sauté lightly.
Add the brandy and white wine and reduce by half.
Tie peppercorns, bay leaf, thyme, and parsley stems in cheese cloth to make a sachet.
Add fish stock and sachet, and simmer for 1 hour.
Remove the sachet, strain and save the liquids and solids. Puree the solid and return them to the liquid. Return to simmer and cook for 10 minutes.
Strain the bisque through cheese cloth.
Return the bisque to a simmer and add the hot cream.
Season with salt and pepper.
Cook the shrimp and slice or dice them as desired. Add them to each serving.
Yield: 4 quarts
Combine the mussels, wine, garlic, thyme, bay leaves, leeks, and carrots in a large pan.
Cover the pan and bring to a boil. Steam until mussels open.
Remove the mussels and arrange them in 2 large soup bowls.
Cook the liquid until it reduces by half. Pour the sauce over the mussels.
Garnish with parsley.
Yield: 2 servings