Recipes and daily menus from the CCGS Jean Goodwill
This is a very straight forward recipe. The lobster tails should be cut into smaller pieces to disperse through the chowder, leave the claw meat whole as for garnish. When you simmer the lobster in the butter, the flavor of the lobster will transfer to …
This recipe called for hot smoked salmon. That is not referring to the temperature of the salmon, but the way it was smoked. As part of the smoking process the salmon was cooked, it usually gives the salmon a deeper smoke flavor. Smoked Salmon Cakes …
Here is a different twist on a lobster dish. I would recommend using a lighter type tortilla chip (usually called restaurant style) or frying your own. Fried flour tortilla are nice, but if you use them, you had better eat fast, or serve them on …
Salmon en papillote, or Salmon in parchment is an easy way of doing salmon. Haddock, cod or halibut also work very well. When the parchment packets are sealed, you are essentially steaming the fish, and infusing it with whatever seasonings you have placed in the …
Quite a few years ago I did some cooking classes. I found it very nerve racking standing in front of 16 women explaining food. I had them work in pairs so we needed 8 tasks for each class. I set the evening menus to include …
This an old school recipe. It was served in scallop shells or individual serving dishes. I probably would not do that now. I would likely finish it in a casserole dish, or in ramekins, with mashed potatoes on the side. COQUILLE ST JACQUES 1 lb …
Risotto is very versatile, you can use almost anything in it,(within reason). This one has shrimp and asparagus, when using shrimp in a dish like this, I like to split the shrimp down the center, when cooked the shrimp will firm into a spiral shape …
This came from a time when I was playing with a lot of smoked salmon. There was a Salmon smokehouse close to where I live, and I started thinking (obsessing) on how to use smoked salmon, both, hot and cold smoked. I came up with …
This recipe came from the Japanese TV show the Iron Chef. this was Chef Chen Kenichi’s signature dish. It is spicy and sweet. You can substitute chicken, or firm tofu if you prefer. It has the things I look for in a recipe. Quick, easy, …
I ran across this dish in New Orleans. The name confused me as it had nothing do with BBQ, but I had it in several restaurants and it was always the same. Always served with shrimp swimming in that lovely garlic cream with just a …
This a way to stretch your lobster a bit farther. It makes a nice pasta sauce or serve it with mashed potatoes. Lobster and Chicken in Cream Sauce 1 pound Boneless skinless chicken breasts cut into strips 200g lobster meat (2 lobster shelled) 3 oz …
I posted this last month, but seeing how this has turned into Lobster week, I have decided to give it another spin. The secret to this recipe is warming the lobster in butter. This will allow the flavor of the lobster to transfer to the …
I have been doing savory cheesecakes for quite a while. They are to be used as a molded spread for crackers or toast points. I have used molds, springform pan, or just chilled directly in the serving bowls. If you use the springform pan, sprinkle …
This looks like it is going to be lobster week. This similar to the plain risotto that I posted earlier, except for the addition of the lobster. I find warming the lobster in butter for a few minutes will spread the flavor of the lobster …
Since it is Lobster season, (although there is always a season open in Nova Scotia somewhere) it seems appropriate to drop a lobster recipe here. For reference sake, 2oz lobster meat is about half the shelled meat of a 1 pound lobster. Lobster and Spinach …
The secret to this recipe is warming the lobster in butter. This will allow the flavor of the lobster to transfer to the butter carrying it throughout the whole dish. That will make a little go a long way. Just as reference a 1 pound …
