Recipe Corner11/6/08

By Ginger Isham

Seafood entrees for fish lovers

A new word in my recipe world is “fradiavlo,” meaning “sauce of the devil.” This might be a good dish to prepare on a very cold night. You can decrease the amount of red pepper flakes if you want it less spicy or try one of the other recipes.

Shrimp fradiavlo

1/4 cup olive oil

1 1/2 pounds uncooked shrimp, cleaned and deveined

6 garlic cloves, finely chopped

2 teaspoons red pepper flakes

pinch of salt

2 pounds of linguine

2 cans (28 ounces each) Italian style peeled and chopped tomatoes

1/4 cup tomato paste

2 teaspoons basil

Heat oil in skillet and add shrimp. Cook for 30 seconds and add garlic, pepper flakes and salt and continue to cook, stirring often until shrimp looked curled and are pink. Remove to a bowl. Cook linguine and drain.

Mix tomatoes, paste and basil and put in skillet and cook on medium high heat for 10 minutes. Add shrimp to sauce and heat. Toss with pasta and serve.

Scallops with bacon and maple Dijon cream

2 slices bacon

8 large scallops

1 tablespoon oil

salt and pepper to taste

fresh or dried chives, chopped

Cook bacon until crisp and place on paper towel. Wash and dry scallops. Add oil to a hot skillet (if using same as bacon clean first). Season scallops with salt and pepper and sauté for 1 minute on each side.

For maple Dijon cream sauce, melt 1 teaspoon of butter in a small saucepan and sauté one chopped green onion (shallot) until soft. Add 2 tablespoons brandy and stir for 1 minute. Next add 1 cup heavy cream and boil gently to make 3/4 cup. Stir in 1 tablespoon Dijon mustard and 3/4 cup maple syrup. Bring to boil over medium heat and cook until coats back of a spoon.

Ladle cream sauce onto warm serving plates and place scallops on bed of sauce and garnish with chives and bacon bits.

Poached flounder

2 to 3 large tomatoes, chopped

1 1/2 teaspoons crushed garlic

2 teaspoons basil

1 teaspoon oregano

dash of cayenne pepper

1 teaspoon onion flakes (or use fresh onion)

1 pound of flounder

Cook tomatoes, garlic, basil, oregano, cayenne pepper and onion powder in a skillet without cover for 20 to 30 minutes or medium heat. Place flounder filets on top of tomato mixture and cover and cook for 10 minutes. Serve recipes above with your favorite crusty bread.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.