A server at the now closed “Hops Restaurant” told us how they make this. Break out the big black cast iron frying pan. Heat it very HOT with 2 -3 Tbls sesame oil.
Pat your tuna steaks into sesame seeds.
Fry for 30-45 seconds each side. Do Not over cook and do not cook all the way thru. Remove & cool down.
To serve slice thin and soy sauce dipping sauce.
In a 1 gallon zip lock bag add 1 lb small sea scallops. Juice of 1 lemon & 1 lime (about 1/2 to 3/4 cup juice) , dash or 2 of losher salt 1 small sweet onion sliced thin. Leave in refrigerator 1 1/2 hours. then it’s ready to each. Option you could use conk, shrimp, fresh tuna, We have also added thin sliced colored peppers too.
The first time Carrie had this was in the islands.
In a large frying pan 2 Tbls olive oil & garlic & mushrooms cook.
add 1 jar sun dried tomatoes & cook a little more. Next add 1# shrimp (marinade in the secret M&C marinade) Cook just until pink.
Mean while in a separate sauce pan 1 1/2 pints 1/2 & 1/2, 1 large scoop horseradish & fresh dill. then add 1 Tbls cornstarch & heat to thicken.
Mix frying pan & sauce together & pour over pre cooked pasta twirls. The add 1 bag fresh spinach, stir & cover 10 minutes.
We just Loved the Two Fat Ladies!!! Record all the shows and at one time sold all their cook books too!
This is one of their recipes . We first made it in 1998 and are still making it today.
Wash & cut 8 young leeks into strips like pasta. Steam with 1/2 cup water, 2 Tbls butter and a pich of salt. Save to use as pasta later.
In a large sauce pan cook 4 Tbls butter & 1 chopped onion. then add 3/4 cup dry white wine & 1/4 cup vermouth. Cook down until 1/2 reduced.
Add 1-2 lbs scallops ( if you have you can add shrimp & lobster too) cook lightly. then stir in 2/3 cup Heavy cream & serve over the leeks. Top with fresh chopped parsley.
This is truly “To Die For!!!”
First marinade 1# shrimp with M&C Secret Marinade.
In a coffee grinder 1 Tbls mustard seed &1 Tbls Turmeric Blend together.
Put into a small bowl. Mix in 1 Tbls oil then toss with shrimp. Let sit for 20 minutes. Optional add 1 small chopped sweat onion.
Place the small bowel with a small cloth under it into a steamer and stream 10 – 15 minutes.
Serve over cooked rice. Jasmine rice is especially good.
We use this marinade before almost every shrimp dish!!! Peal & devein the shrimp. We like to cut the shrimp from the head 1/2 way to the tail. When cooked they look bigger & way more festive.
Next the marinade… Are you ready for this???? Pour over the raw shrimp 1/4 to 1/2 cup of kosher salt. Then rub mixture between your hands. Let sit for 15 – 25 minutes. Rinse well 6 – 8 times. Then your ready to cook.
After cooking the shrimp will pop in your mouth with flavor. The only restaurant that we have ever found that uses this marinade is the Laughing Cat in GaYBOR/Ybor City.
THIS WILL BE YOUR ALL TIME FAVORITE!!!
In a large pot 2 Tbls oil, chopped garlic 2 Chopped onions & cook.
next add 2 large chopped onion &2 tomatoes, 1 sm can tomatoes past & 1/2 bottle red wine – bring all this up to a simmer.
Add 1 package cleaned mussels about 2 -3#’s. Cook until all are open.
Stir-Mix 2 Tbls cornstarch with 1/4 cup wine to make a slurry then add to mixture. Optional add fresh mushrooms.
Serve as is or over noodles. With the second 1/2 bottle of wine.
We also like to add fresh chopped cilantro just before serving.
The first time we had this Carrie gave it 4 stars right away. Mark opened a second bottle of wine for desert!!!