A Springtime Dish For Shepherds Of The Sea
Wednesday - April 07, 2010
This week we’re in the kitchen to welcome spring by preparing the following delicious recipes.
This menu is perfect to serve as a special Sunday brunch with family and friends.
This show aired originally in April 2006.
SEAFOOD SHEPHERD’S PIE
* 1/2 pound scallops
* 1 pound shrimp (about 10 pieces)
* 1/2 pound salmon
* 1/2 pound king crab meat, out of the shell
* onion, minced
* garlic, minced
* green onions, minced
* olive oil
* 1/1/2 cups cream or one 10.75-ounce can of reduced-fat condensed cream of mushroom soup
* garlic mashed potatoes
Cut salmon into desired pieces. Salt and pepper the salmon, scallops and shrimp.
In a sauté pan, start a cream sauce by adding olive oil or butter to a pan. Add minced onions, garlic and green onions and cook until onions are translucent. Add cream; set aside and keep warm. Season the cream sauce with salt and pepper.
In a separate pan, sauté the scallops and shrimp in butter. Remove shrimp when it is opaque. Add the salmon to the scallops and cook, but do not over-cook.
Line baking dishes with shrimp, add scallops and salmon chunks and top it off with the shredded crab legs.
After taking the seafood out of the sauté pan, add the cream sauce to deglaze the pan, then add the finished cream sauce to the seafood in the baking dishes.
Fill a pastry bag with pre-made garlic mashed potatoes and decorate your creamy sauteed seafood. Sprinkle the mashed potatoes with paprika and green onions.
Broil just enough to brown the top of the potatoes and serve warm.
SAM’S BUTTERMILK BISCUITS
* 2 cups all-purpose flour
* 1 teaspoon kosher salt
* 4 teaspoons baking powder
* 1/2 teaspoon cream of tartar
* 1 tablespoon sugar
* 1 stick unsalted butter, small dice
* 1 cup plus 2 tablespoons grated Cheddar cheese
* 2/3 cup buttermilk
* 2 1/2-inch biscuit cutter or an empty Vienna sausage can
Preheat oven to 400 degrees.
In a large mixing bowl, combine dry ingredients. Add the butter and mix, and then add the Cheddar cheese. The dough should resemble coarse crumbs.
Add the buttermilk and stir with a fork only until the dough follows your fork around the bowl.
Dust the surface of a table with flour. Knead gently with hands 10 or 12 strokes. Do not overmix the dough or the biscuits will become flat.
Roll dough out to 1/2-inch thick. Dip the biscuit cutter into flour, then cut straight down.
Bake on a ungreased, shiny baking sheet at 400 degrees for about 30-35 minutes or until the biscuits are golden brown.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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