Scampi w/ Couscous & Bruschetta

Clean and devein 8 large shrimp per person. Pat dry. Toss with olive oil to coat. Season with garlic powder, chopped garlic, the more the better, oregano and red pepper flakes to taste. Place on a cookie sheet so not touching. When the oven broiler is hot, place on top rack and broil for 6…

6-Minute Tandoori Shrimp

Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. 16-18 shrimp. Serves 2. Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry. Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon;…

Linguine with Clam Sauce

Little Necks Nectar Serves 4. Figure 1 dozen little necks per person. In a bowl or glass container, add the following: A generous half cup of olive oil 1 tsp. ground black pepper 1/2 tsp. red pepper flakes 6 cloves of garlic (3 chopped, 3 mashed) 1/2 cup chopped parsley 3 tbs. UNsalted butter In…

Astice di Natale

CHRISTMAS LOBSTER PASTA Christmas Eve. After decades of Lobster Newburg, no such sauce to be found in Manhattan. So. A new recipe. Lobster in a butter sauce over fresh pasta. 1/4 lb. cooked lobster meat from Citarella per person. More is fine. Serves 8+. In a large stock pot on medium high, heat 2 –…

Holiday Shrimp Fra Diavolo

After you’ve trimmed the tree, it’s time for a hearty reward. Serves 2. Shell, clean 6-8 large shrimp per person. Pat dry and set aside in a bowl. In a large deep fry pan, heat 1 jar Rao’s or Citarella Arrabbiata sauce. Add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to…

Scallops w/ Pancetta

In a fry pan, crisp up pancetta cut into small pieces to taste. Remove to a paper towel on a dish. Serves generous 2. In the same pan sear 12-16 sea scallops in the pancetta drippings and if necessary a little olive oil. 3 minutes on each side. Scallops should not be touching and will…

Saucy Shrimp

Great with a freshly baked crusty bâtard from Hungry Ghost Bakery in Northampton, Massachusetts. Lots of sauce to dip it in. Clean and devein eight large shrimp per person. Pat dry. In a large bowl, add 1/4 cup olive oil, garlic paste, oregano, red pepper flakes, black ground pepper to taste. Stir. Add shrimp and toss to…

Scallops Grenobloise

Serves 2. 1 lb. sweet sea scallops, trimmed and patted dry. 1 lb. trimmed cleaned baby spinach. For sauce: 1 Lemon, peeled and sectioned. No pulp, rind or membranes. Reserved juice from the lemon. 4 cloves peeled, smashed garlic. 1/4 cup Sancerre or dry white wine. 1 tbs. capers. In a large fry pan, sear…

Lobster Couscous

Fishmonger has flash frozen cooked lobster from the holidays. Best if can get a pack of 2-3 tails, but mixed with claw meat is fine. Serves 2. Thaw the lobster in the refrigerator and bring to room temperature when ready to eat. Cut the lobster meat into large chunks and set aside. In a small…

Calamari Broiled & Tender

Appetizer. Freshest of fresh squid is the key. Cut tubes into  1/2″ pieces. Use tentacle heads as well. Drizzle a cookie sheet with olive oil. Dip squid pieces in milk and then panko crumbs. Place on cookie sheet so not touching. Preheat broiler to high. Drizzle olive oil over the squid pieces and place on…