Dinner
8856 recipes found
Calamari With Herbs and Polenta
Chicken Potpie (Pie in the Sky)
Gerard Drive Clambake
Cold Lobster With Spicy Sauce
Roast Loin Of Pork
Cod Braised in Savory Lobster Broth, With Leeks, Mushrooms and Lobster
Breaded Pork Scallops (Medaillons de Porc a l'Anglaise)
Broiled Scaloppine of Pork With Mustard Sauce
Spicy Grilled Squid and Green Bean Salad
Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.
Lobster Pastitsio
Broiled Lobster Vinaigrette
Pork Loin in Rhubarb Sauce
Grilled Squid With Black Bean Salad
Black Risotto
Loin Of Pork Stuffed With Prunes
Lobsters In Bourbon-Flavored White Butter Sauce
Squid Pasta With Light Garlic Sauce
Poached Lobsters (Homards Poches)
Grilled Stuffed Lobster With Ginger Butter
This is a slightly tricky recipe because even the slightest overcooking can leave the flesh of the lobster dry and rubbery. A good way to grill it is to halve the lobster, searing it briefly meat side down, then flipping it and continuing to cook with the grill's lid on, in effect roasting it. This technique gives the lobster a wonderful smoky edge yet retains the moisture. A ginger-butter sauce and a stuffing combining seasoned breadcrumbs and the lobster roe add a special touch.
Oyster Mushroom Timbales With Smoked Duck And Hazelnuts
Stuffed Squid Sicilian-Style
Squid (or calamari, its Italian name) can be prepared in a variety of ways — fried, braised, grilled and roasted — and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.
Pork With Orange Sauce
Molly O'Neill's Hot and Sour Soup
Schrafft's Lobster Thermidor
In this French dish, the meat of the lobster is cooked in a creamy mustard sauce then returned to its shell for baking. This recipe is adapted from the version that was served at Schrafft's, an upscale chain of restaurants popular in the northeast in the first half of the twentieth century. Frank G. Shattuck opened its first location on Broadway in 1898. ''It was a much more genteel time then,'' his great-grandson Frank M. Shattuck said. ''Everyone wore hats and hand-made suits. And if you were a lady, it was safe to sit at the soda fountain and drink gin from a teacup.'' Frank M. has never been in the restaurant business; he is an actor and a tailor specializing in dashing $5,000 suits. One day in 1980 he went into the last remaining Schrafft's -- ''It wasn't really a Schrafft's, just a pizza place with a dirty old sign'' -- and made off with 2,500 recipes from the safe. ''I asked the guy if it was O.K. to take them, and he said yes, and a week later I sent him a bottle of Jack Daniel's.''