CBSN

Chef On A Shoestring

Chef Paul Opitz
Phillips Seafood

Grilled Fish Kebab in Peanut Sauce
color=red>

1 filet of white fish, about 3/4 pound
12 wood or metal skewers
1 pound spinach, wilted

Marinade:
2 1/2 ounces soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon red pepper

Combine all ingredients for the marinade in a non-reactive bowl. Marinade the fish for 1 to 2 hours maximum. Cut the fish into thin even slices and thread them onto the skewers. Grill the sticks for 3 to 5 minutes per side. Serve hot on a bed of wilted lettuce. Cover the skewers with peanut sauce.

Peanut Sauce:
1/2 cup chunky-style peanut butter
1 1/2 tablespoons soy sauce
1 tablespoon water
1/2 teaspoon sugar
2 drops tabasco sauce
1 clove garlic, minced
1/2 cup water

Combine the first six ingredients. Slowly stir in the remaining 1/2 cup water, mixing until smooth. Makes about 1 cup of topping.

Bay Scallops and Crab Meat a la Chesapeake
color=red>

1 pound bay scallops
8 ounces hand picked crab claw meat
2 ounces garlic, minced
1 bunch scallions, diced
4 ounces butter
3 ounces sherry
4 ounces heavy cream
1 ounce corn starch or arrow root (dissolved in 4 ounces water)
1/2 lemon, juiced
choice of fresh garden vegetables
1 pound cous cous, cooked

Melt the butter in a sauce pan. Saute the garlic and scallions until the scallions are wilted. Add the scallops and cook on high heat until the scallops weep. Add the crab meat and stir for 30 seconds. Remove from the heat and drain off the excess liquid and reserve.

Heat the reserved liquid in a small sauce pan, add the cream, salt and pepper, sherry and salt and pepper and dissolved cornstarch. Bring to a boil. Adjust the thickness adding a pinch more cornstarch if the liquid appears too runny. Adjust the seasoning to taste. Divide the scallops and crabmeat mixture among four small casseroles. Cover with the sauce and bake for 20 minutes at 400 degrees.

Serve with fresh vegetables and cous cous or other starch.

Lemon Mousse
color=red>

1 envelope un-flavored gelatin
4 eggs, separated
3/4 cups sugar
1/2 cup lemon juice
1 tablespoon lemon rind, grated
4 ounces heavy cream

Soften gelatin according to package directions.

Beat the egg yolks in a medium bowl until well blended. Gradually add in half of the sugar and continue beating until ribbons form, about 3-5 minutes. Beat in the lemon juice and peel and then the gelatin.

Refrigerate the mixture for ten minutes, stirring every two minutes or until the mixture mounds slightly when dropped from a spoon.

Whip the egg whites until soft peaks form, add the remaining sugar a tablespoon at a time. Continue beating until eggs become stiff but not dry. Gently fold in egg-yolk mixture into egg-white mixture until no streaks are left. Whip the ceam until stiff. Fold the cream into the egg mixture.

Divide the cream and egg mixture among four dessert bowls. Refrigerate for three hours. Garnish with mint sprigs or lemon peels.

Cost Breakdown
color=red>
Appetizer
Sea Trout
3.80
Spinach
.49

Entree
Scallops
4.75
Crab Meat
4.99
Scallions
.39
Heavy Cream
.79
Corn
.80
Cous Cous
.99

Dessert
Lemons
1.20
Gelatin
1.39

TOTAL
$19.59