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Fish + Cheese


Elissa

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8 hours ago, JoNorvelleWalker said:

Giuliano Bugialli published a traditional Sicilian recipe for swordfish stuffed with cheese.

 

That's because he was Florentine!

 

Here may be the recipe he "borrowed:"

 

image.thumb.jpeg.07d7113d6a41962727ba78e2805ed8e7.jpeg

 

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13 hours ago, Anna N said:

One of my husband’s favourite dishes was Baked Crab and Gouda Cheese Pots. This was a Better Homes & Gardens recipe that I ran across and it became one of his favourites. (It was challenging because I am deathly allergic to crab.) I subbed lobster or shrimp for myself. It was very much like individual cheese fondues, but with seafood included in the fondue.  The dippers were pear slices, and/or marbled, rye bread. I guess nobody had warned me about seafood and cheese.
 

 

If you would share the recipe, I would be in your debt.    Always looking for a new way to serve crab for the local Maryland types.

 

12 hours ago, Margaret Pilgrim said:

This speaks to my point above.    We live in Dungenous crab country.    Boiled live crab + homemade mayo with kiss of Coleman's mustard powder is the classic treatment.   Of course you can douse it with Louis sauce, but when it is fresh and good, leave it alone and taste nature's  magic.

 

So I say this as a transplanted New Englander.    We have plenty of seafood in New England as good as folks on the west coast have.   Nevertheless there are a tremendous number of Newburg, Au Gratin, St Jacques casserole type preparations that were staples in my childhood.   Legal Seafood, before they brought in Jasper White and started to suck (I’m a fan of his, just not his influence on Legal), was sort of famous for a Newburg type preparation which I think  was made with jack cheese.

 

I will grant you, it’s very possible it was the stuff that wasn’t served grilled the day before.  But frankly that’s the same stuff that gets mayo with a kiss of mustard where I used to work.

 

There were also a number of Italian-American preparations where a small amount of Parmesan or Romano was added for an umami element (stuffed calamari, clams casino, a ton of clam chowders)

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49 minutes ago, Dr. Teeth said:

If you would share the recipe, I would be in your debt.    Always looking for a new way to serve crab for the local Maryland types.

Sent by PM to avoid copyright issues. 

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Anna Nielsen aka "Anna N"

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38 minutes ago, Dr. Teeth said:

ISo I say this as a transplanted New Englander.    We have plenty of seafood in New England as good as folks on the west coast have.   Nevertheless there are a tremendous number of Newburg, Au Gratin, St Jacques casserole type preparations that were staples in my childhood.   Legal Seafood, before they brought in Jasper White and started to suck (I’m a fan of his, just not his influence on Legal), was sort of famous for a Newburg type preparation which I think  was made with jack cheese.

 

Here is the recipe for that Legal Seafoods dish.  I have not made it in a very long time--definitely not since moving to this house, and I have been here for nine years.  I do remember that I omitted the lobster because I don't like it.

 

IMG_2549.thumb.jpg.898f75150b33bb9d3f8683bde8290d28.jpg

 

Legal also used to serve another dish with cheese: The Roger Special (named for Roger Berkowitz, the owner at that time).  It was shrimp on a mound of jasmine rice surrounded by steamed broccoli and covered in montery jack cheese.  I ordered it once and it was pretty awful--bland and the plain melted cheese was really weird with the plain broiled shrimp.  It would have been better with a soy-based sauce, or just garlic and lemon.  

 

One successful (to me) fish with cheese dish that I enjoyed was a riff on a reuben made with smoked and cured swordfish.  I ordered it at a restaurant in Provincetown, MA.  They took it off the menu a few years ago, unfortunately.  Here's a picture.

 

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I have to say that I follow the no fish and cheese 'rule', not so much because I consider the rule to be inviolable; simply because I dislike the two together.

 

I was recently in the local 5 star hotel*'s so-called 'western' restaurant for lunch with a friend and ordered that western classic - seafood curry! It came with American cheese** melted all over it! Utterly disgusting.

* The hotel and restaurant are government owned. The star system is administered by the er, government.

** Undoubtedly the most egregious misnomer ever! Cheese?

Edited by liuzhou (log)
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