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            Every now and then, my friend Lynne will make her Seafood Fettucine and it's heavenly!   She was over on Friday evening and made this wondrous dinner for us in our kitchen...which is a total bonus when someone does that for you!  And, you don't even have to go out to a restaurant to have a primo meal....so great!

            Don't forget the first rule of shellfish!
If the shell isn't closed when preparing to cook, don't cook it!  If the shell isn't open after you cook, don't eat it!  Be a safe gorger!  Hahahaha!


Ingredients
2 - 28fl oz cans of diced tomatoes
2-3 cloves minced garlic
1/2 vidalia onion, diced
juice of one lemon
2 Tbsp Worcestershire Sauce
1/2 cup white wine
spoonful of sugar
1 can of clams, drained
oregano, thyme, basil, pepper...to taste.

1 lb shrimp, (shell on or off and deveined...that's a personal preference!)
1 lb mussels, scrubbed
2 calamari tubes, cleaned and sliced into rings
1 lb large scallops
crab claws

Fettucine

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            Combine all ingredients from the first list above into a large pot and bring to a boil, then turn down and simmer for approx. one hour until the flavours mesh and it thickens up a bit.

            While simmering the last 15 minutes or so, prepare the seafood to be added in and get the water boiling for your fettucine.


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            Cook your fettucine as per package directions.

            Add your seafood approx. 5 minutes prior to noodles finishing and cook until shells on mussels open.  You don't want to overcook your seafood or it will be rubbery rather than tender and delicious! 

            Pour Seafood Sauce over fettucine noodles and enjoy!  We had my Blueberry Basil Dressing over a salad of spinach, vidalia, blueberries, raspberries and freshly grated Romano...along with some deliciously yummy garlic bread with celery seed! 

            This is a wonderfully easy meal that
presents well!  Serve with nice red wine and fun friends!

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PRINTABLE RECIPE
 
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            If you love curry, you will certainly love this dish and it will quickly become a favourite, as it has in our household!

            We had a park trailer up north until a few years ago and friends of ours (Shelley and George) made this for me one night and gave me the recipe.  Since then, we haven't stopped making it!  (well...not every night silly!) 

            This is the best recipe for getting rid of all the food in your fridge that's leftover in the veggie, meat category.  All you need to have on hand is two cans of cream of mushroom soup, and some Patak's Mild Curry (we always add Thai Red Curry Paste too....cuz we like it HOT!).

         I'll give you the ingredients we had on hand last night for this, but you can switch it up to whatever you have, which is the beauty of this recipe!

Ingredients

Chicken, cubed & cooked
Red & Green Peppers, chopped
Onion, chopped
3-4 Garlic cloves, sliced thin
Mushroom pieces
2 cans Condensed Cream of Mushroom Soup
Patak's Mild Curry Paste
Thai Red Curry Paste (for heat, optional)
cauliflower, cut into small florets, blanched
broccoli, cut into small florets, blanched
1 cup or so of water
Cilantro
half of a lime

Basmati Rice

Cook the chicken, cubed with a sprinkle of salt & pepper, first and set aside.
Blanch the cauliflower and broccoli, drain and set aside.
Add some olive oil to the pot (we use a big cast iron dutch oven), but have used a cast frypan in the past) and             saute your red & green peppers, onion and garlic cloves.
Add in the mushroom pieces next and saute a little longer.
        (you want to saute the harder pieces of veggies first and add the more tender ones afterward)
At this point, scoop the cream of mushroom soup in...both cans and add about 1/2 cup water and stir.  The
        consistency should be like a thick gravy...add more water as required.
Bring to a boil, then turn down to simmer.
Add in the chicken, broccoli and cauliflower at the end to warm them up.

            Your taste is completely personal in this dish.  Last night, for the first time, I added some lime and cilantro and loved it!  Don't forget to cook your rice alongside as you prepare this!  You can have this with chicken, pork, fish, beef....whatever you like and whatever veggies you have, whether they be cooked already (add at end to warm) or raw!  The flavour comes out as strong or as mild as you like and is always excellent!  Be sure to have bread on hand, especially if you make it spicy! 

            Thanks George & Shelley for an awesome recipe!


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            Years ago, Dan & I would frequent the Rude Native restaurant when it was in Hamilton and this is the reason we loved it most!  Although, this isn't their recipe...it's as close to it as we could get!  The one highlight of this meal is dipping your fresh bread into the curried sauce they are cooked in....delicious!

            You can use this as a main meal or as an appetizer for a bunch of people.  We prefer it as a main meal with salad.  This is what we had last night (yes...on my diet...hahaha) and it was completely scrumptious!  It's so easy to prepare and you can make it as hot/spicy or mild as you personally like.

Preparing the Mussels
After you've brought your mussels home from the store, it's important that you de-beard and wash them.  Make sure that each and every mussel is completely closed at this stage.  De-bearding is just pulling the hair-like fibers off that are in the seam of the shell.  When you are washing them, tap on the shell with a knife and if it closes on it's own, it's safe to eat.  Discard the mussels which don't close and any with cracks or holes.  Now, there may be a lapse between preparation of the mussels and dropping them into the pot....just keep cold water on them and they'll be fine.  If any are open (which were closed previously) when you begin to put them in the pot, they'll be fine. 
After cooking, don't eat the mussels that didn't open.

Ingredients
2-3 lbs of mussels
2 cans of coconut milk (don't scrimp and use the "light"...just not the same)
2-4 Tbsp curry paste (we use Thai Kitchen Red Curry Paste)
1 Tbsp fish sauce
1 Tbsp sugar
Chopped Cilantro
Lemon slices
Fresh Bread

        Bring the coconut milk and curry paste to a boil in a large pot.  Smushing (great word!) the red curry paste against the sides of the pot with a wooden spoon will break it up to help it blend.  You can add as much or as little as you like of the paste.  It will define the "heat" of the dish.

        Add the fish sauce and sugar after the curry paste has blended into the milk.

        Add the mussels all at once and stir them into the coconut milk mixture.  Cover the pot and let them steam/cook in there, stirring and checking them a few times.  They should only take about 5 minutes for the shells to open up and cook.

        Serve on a platter or do what we do and throw the pot on the table on a cutting board and be sure and have a refuse bowl on hand for the shells.  Dip your french bread into the Curry Sauce and enjoy your mussels!

Yum!!

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        When you place this succulent dish as the center attraction for your guests, the whole meal becomes an interactive event.  I've served it up in a cast iron baking dish and the best part of this extravaganza is dipping fresh bread into the olive oil broth for a divine flavour burst in your mouth!  Heavenly!  We've been making this for years and it's always a hit!  Enjoy!

                                                                        Oven 425 degrees.

Ingredients

1-1/2 to 2 lbs Black Tiger Shrimp, deveined/shelled
Olive oil
3-4 cloves garlic, minced
Red Pepper Flakes
Half Lemon
Half Lime
Salt & Pepper
Garnish with chopped Cilantro or Basil (if desired)
Loaf of French Stick

     Peel and devein shrimp and spread in cast iron pan.  Pour olive oil over the shrimp to the point of having a thin layer in the base of the pan.
Spread minced garlic onto shrimp and sprinkle with red chili flakes.  Squeeze lemon & lime onto ingredients and salt & pepper to taste.
Bake in oven approx. 12 minutes, turning halfway through.  Garnish with herbs of choice.

Nutritional Value:  Very, very bad.

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PRINTABLE RECIPE