RSWLiving - - Contents - FISH TALE GRILL 1229 South­east 47th Ter­race, Cape Coral. 239-257-3167, fish­tale­grill.com TWO MEAT­BALLS IN THE KITCHEN 8880 Sal­rose Lane, Fort My­ers. 239-489-1111, 2meat­balls.com

A Guide

to Din­ing in SW Florida


1 box puff pas­try sheets 3 ta­ble­spoons salted but­ter 1 cup diced cel­ery 1 cup diced small white onion ½ cup diced fen­nel 1½ sliced mush­rooms 2 2-lb. lob­sters cooked, cleaned (re­move meat), cut to de­sired size 2 tea­spoons corn­starch


2 ta­ble­spoons of lob­ster base ½ cup cream sherry 2 cups heavy cream 1 pinch saf­fron

Sauté 2 ta­ble­spoons but­ter, the cel­ery, onion, fen­nel and mush­rooms. Set aside.

Add in­gre­di­ents to make sauce and sim­mer 5 min­utes.

Add 2 tea­spoons corn­starch in a bowl with 4 tea­spoons wa­ter to act as your thick­ener. Add to sauce with a whisk.

Mix to­gether all of the meat and veg­eta­bles, place in in­di­vid­ual dishes or large bak­ing pan and top with sauce. Cut pas­try to size and place on top. Use re­main­ing ta­ble­spoon of but­ter to glis­ten top of pas­try and bake un­til golden brown. Let cool and en­joy!


5 cups canned Ital­ian plum toma­toes, with their juices 4 ta­ble­spoons ex­tra-vir­gin olive oil, or more if needed 3 fresh lob­sters, 6 mus­sels, 6 clams, 4 shrimp, 3 scal­lops, 3 ounces cala­mari, 4 ounces any white fish Salt and freshly ground black pep­per, to taste 2 large shal­lots, finely minced 2 ta­ble­spoons finely minced gar­lic ¾ cup dry white 2 tea­spoons finely minced fresh ser­rano chile, with seeds and ribs; or 1/2 tea­spoon crushed red pep­per 8 ta­ble­spoons chopped fresh flat-leaf pars­ley leaves 2 ta­ble­spoons torn fresh basil leaves 2 tea­spoons dried oregano ¼ pound lin­guini

In a large saucepan, heat 2 ta­ble­spoons of the olive oil with the gar­lic and shal­lots over medium heat. When the gar­lic starts to siz­zle, pour in the toma­toes. Sea­son with salt and red pep­per.

Bring to a boil. Lower the heat. Add the wine and toma­toes. Sim­mer for 30 min­utes, stir­ring oc­ca­sion­ally.

Mean­while, bring a large pot of lightly salted wa­ter to a boil. Cook pasta for 8 to 10 min­utes, or un­til al dente; drain.

In a large skil­let, heat the re­main­ing 2 ta­ble­spoons of olive oil over high heat. Add the shrimp, cala­mari,

scal­lops, clams, mus­sels and lob­ster. Cook for about 4 min­utes (or un­til done), stir­ring fre­quently, or un­til the shrimp turn pink.

Add seafood to the tomato mix­ture, and stir in the pars­ley. Cook for 3 to 4 min­utes, or un­til the sauce just be­gins to bub­ble. Serve sauce over pasta.

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