Baked Halibut #2

 Ingredients

 2 lbs halibut

salt and pepper

milk

egg sauce (not sure what that is)

Process

1.   Rub halibut with salt and pepper. 

2. Place in baking pan with 1" of milk. 

3. Cook 1 hour, basting often. 

4. Serve with egg sauce.

 

* I have no idea what that is. I've looked it up online and it exists, but until I get better confirmation, I am not going to venture to guess.  *

Baked Codfish with cream

 This is another Sewall family seafood recipe lacking measurements or proportions.

Ingredients

Baked Codfish

Bechamel Sauce - diluted with cream. 

large piece of butter

pinch nutmeg

bread crumbs

Process

1. Place in a baking dish alternating layers of cooked codfish and diluted bechamel sauce, a large piece of butter, pibnch of nutmeg. 

2. Sprinkle top with bread crumbs on top and brown.

Lobster Pavillon

This recipe is on a printed note card that must have come straight from the source, the Pavillon Restaurant in Connecticut. However, there was another Pavillon in NYC that is now permanently closed.

Ingredients
2 live lobsters, 1.5 to1.75 pounds
1/2 cup olive oil
1 teaspoon salt
pinch of cayenne pepper
Mirepois Bordelaise - a base composed of 1 small carrot and 1 onion finely chopped, lightly browned in butter with a little thyme a bay leaf and 1 spring of parsley - chopped.
3 tablespoons sweet butter
1 cup brandy or cognac
2 shallots, chopped
1 glass white wine
1/2 cup tomato sauce
2 tomatoes, peeled and chopped
1/2 cup fish stock
1 small clove garlic, crushed
1/2 teaspoon finely chopped cheveril
1/2 teaspoon tarragon
1 glass port wine
1/2 cup heavy cream 
cooked rice

Process

1. Kill lobsters by cutting in half, down the middle from the top. 
2. Prepare the Mirepoix
3. Cut lobster claws and tails into four pieces, reserving the greenish-grey liver (tomalley). 
4. Season the lobster with salt and cayenne and saute in very hot oil for 5 minutes. 
5. Add the Mirepoix. 
6. Add 1 Tablespoon butter, shallots, and white wine, and mix well.  
7. Ignite the brandy and pour it in. 
8. Add the tomato sauce, the fresh tomatoes and fish stock. 
9. Cover tightly and cook 20 to 25 minutes. 
10. Remove the lobster from the shell. 
11. Strain the sauce through a large strainer. 
12. Blend the tomalley with 1 Tablespoon butter, garlic, chervil, and tarragon. 
13. Mix into the sauce to thicken. 
14. Do not allow to boil. 
15. Finish the sauce with port wine and cream. 
16. Correct the seasoning with additional salt and cayenne to taste. 
17. Pour the sauce over the lobster and serve very hot with rice.

Seafood and Wildrice Casserole

Another one of Hi-Ho's creations, this recipe serves 4. 

Ingredients
1 cup bouillon
1 cup wild rice
1 dozen oysters
1 onion chopped
1 bay leaf
1 package frozen shrimp
1 2 lb can tomatoes
1 Tablespoon basil
salt and papper

Process

1. Butter a casserole dish. 
2. Add one cup bouillon.
3. Add all other ingredients
4. Cover and put in a 350 degree oven for 1.5 hours
5. Serve with watercress salad and biscuits.

Shrimp in Beer

This is another recipes of Hi-Ho's that serves each person with 1/2 lb to a lb of shrimp, making the yield a per person recipe. 

Ingredients
2 lbs shrimp
2 cans beer
bay leak
thyme
celery salt

Sauce ingredients
Soy sauce
Lemon Juice
Butter

Process

1. Put ingredients in a large pot and simmer on low heat for 15 minutes. 
2. Drain and prepare by covering with the sauce. 
3. serve with hot rice and cold beer.

 

Crab Meat Imperial Casserole

From the looks of this recipe card - a newspaper cutout taped to a note card - I would venture to guess this came out of the New York Times. This recipe yields 6 servings. 

Ingredients
1 large green pepper, diced
2 pimentos, diced
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon dry mustard
3 Tablespoons mayonnaise
2 eggs, lightly beaten
3 Tablespoons Sherry
2 pounds fresh "back fin" lump crab meat
Paprika

Process

1. Preheat oven to 350 degrees
2. Mix the diced pepper and pimentos
3. Add salt, pepper, mustard, mayonnaise, eggs and 2 Tablespoons sherry. 
4. Mix
5. Carefully fold the crab meat into the pepper mixture so as to not break the lumps of crab. 
6. Add the remaining Tablespoon of Sherry and place in a buttered casserole dish. 
7. Coat the casserole dish with a thin layer of mayonnaise and sprinkle with paprika. 
8. Bake 15 minutes and serve.

Bouillabaisse

This recipe serves 4 and comes from Mima's kitchen.

Ingredients
1/2 lb fresh cooked shrimp
1 cup sliced onions
2 garlic cloves, chopped
1/2 cup sliced fresh mushrooms
1/2 cup olive oil
1 lb raw scrod - cut in 2 inch pieces and boned
1 can tomatoes
6 fresh clams or mussels
1 frozen lobster tail, sliced - shell and all
1/4 cup chopped parsley
1 teaspoon minced thyme
2 thin slices lemon
1 bay leaf
1 Tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon saffrom
4 cups water
1/4 cup dry white wine

Process

1. Saute onions, garlic, and mushrooms in olive oil for about 5 minutes. 
2. Add raw fish, tomatoes, seasoning, and water. 
3. Cover and simmer for about 35 minutes. 
4. Add frozen lobster tail, then clams. 
5. When the clams open, add the cooked shrimp, and simmer for 5 minutes. 
6. Remove bay leaf and add wine. 
7. Serve very hot with French bread.

Seafood Primavera

 

I can only guess that at some point during my parents travels they were in Siesta Key, Florida and there was a restaurant called Neptune's, because this recipe has written at the top "Neptunes" and Hi-Ho always gave credit where credit is due. With further sleuthing I found this information, "Opened in 1990, Neptune’s introduced outside dining and music to the key, and it remained a local favorite until closing in July 1996." at THIS website. Without further ado, here is the recipe from Neptune's that Hiho clearly loved.
This recipe serves 6-8, but Hiho did note "x2" so she either doubled it for a party to serve 12 to 16, or well... you do the math! :)

Ingredients
3 cups heavy cream
1 and 1/2 cup strong chicken broth
2 teaspoons minced garlic
8 oz. Parmesan cheese
4 egg yolks
2 lbs cooked linguine, cut to 1/2 to 1/3"
1 and 1/2 heads broccoli
3 large carrots
1 Bermuda onion
1 red pepper
1/2 lb crab meat
1 lb shrimp
1 lb scallops
2 cups white wine
Juice of 2 lemons
1/4 lb butter

Process

1. In a large saucepan, heat first three ingredients, until reduced by 1/3. 
2. Add Parmesan slowly until thoroughly blended. 
3. Remove from heat and stir in egg yolks quickly. 
4. Mix sauce with linguini and keep warm. 
5. Julienne the vegetables and poach with seafood in white wine and lemon juice, stirring occasionally to ensure even cooking. 
6. Remove from heat and slowly incorporate butter 1 oz at a time. 
7. Serve over linguini.