loren_brothers
New member
I always get chewed out by my friends because I never write down how I cook new things.
So I have started on a few. This is what I cooked for Supper tonight...
SEAFOOD CASSEROLE ala CHEZ LOREN
SERVES: 6-8
1 1/2 C COOKED WHITE OR BROWN RICE
8 OZ UNCOOKED WILD RICE
4 C WATER
1 TBS LOBSTER BASE
1/2 C DICED CHANTRELLE MUSHROOMS (REG. MUSHROOMS MAY BE SUB.)
2 SHALLOTS - THINLY SLICED & SEPARATED
TARRAGON
2 10 3/4 OZ CANS CONDENSED CHEDDAR CHEESE SOUP/SAUCE
1 C HEAVY CREAM
1 TSP LOBSTER BASE
DASH WHITE PEPPER
DASH TABASCO SAUCE - GARLIC FLAVOR
1 LB PETIT BAY SCALLOPS
3 TBS BUTTER
1 1/2 LB DOVER SOLE FILLETS, CUT IN 2-3" STRIPS (WIDTHWISE)
1 LB COOKED SALAD SHRIMP
1 1/2 C SLICED CHANTRELLE MUSHROOMS (REG. MUSHROOMS MAY BE SUB.)
8 OZ BAG GRATED MOZZARELLA-PARMESAN CHEESE MIX
----
IN MEDIUM HEAVY PAN:
BRING 4 C. WATER TO BOIL.
ADD 1 Tbs LOBSTER BASE
ADD 8 oz WILD RICE
AND 1/2 C. DICED MUSHROOMS
AND 1/4 CUP SHALLOTS, WHICH HAVE BEEN FINELY DICED
TARRAGON AS DESIRED
COVER, REDUCE HEAT, AND SIMMER 55-60 Mins.
DRAIN, THEN SET ASIDE.
IN SAUCE PAN COMBINE :
2 CANS CHEDDAR SAUCE
1 Tsp LOBSTER BASE
PEPPER AND TABASCO TO TASTE
SLOWLY ADD IN CREAM UNTIL MIXTURE IS JUST THIN ENOUGH TO POUR
HEAT IN DOUBLE BOILER OR OVER SLOW BURNER.
THOROUGHLY RINSE AND DRAIN ALL SEAFOOD.
IN SAUTE' PAN:
MELT 3 Tbs BUTTER
ADD 1 Lb BAY SCALLOPS
SAUTE' VERY LIGHTLY
REMOVE FROM HEAT WHEN THEY START TO TURN OPAQUE.
----
IN LARGE CASSEROLE OR DUTCH OVEN:
ADD WILD RICE WITH ENOUGH BROWN/WHITE RICE TO FORM A 1" LAYER
EVENLY LAYER:
SAUTED SCALLOPS
1/3 OF THE SLICED MUSHROOMS, AND 1/3 OF THE SLICED SHALLOTS
POUR 1/4 OF THE CHEESE SAUCE EVENLY OVER THE ABOVE
SHAKE 1/4 OF THE SHREADED CHEESE EVENLY OVER THE ABOVE.
REPEAT THE ABOVE USING THE COOKED SALAD SHRIMP.
REPEAT THE ABOVE USING THE PORTIONED DOVER SOLE FILLETS using:
REMAINING MUSHROOMS AND SHALLOTS
THE REMAINING 1/2 SAUCE
AND NO CHEESE.
----
COVER AND BAKE @ 350 FOR 40 Mins.
UNCOVER
ADD THE REMAINING 1/2 CHEESE.
TOP WITH A SPRINKLE OF PAPARIKA FOR COLOR
BAKE AN ADDITIONAL 20 Mins OR UNTIL BUBBLY BROWN.
LET REST FOR 15-20 Mins THEN SERVE.
(Note: If you need more depth, just add more regular rice to the bottom layer. The Sole needs to be cut into smaller square-ish strips since as it cooks it will shrink a considerable amount. If it remains as whole fillets you will find it is all smunched up in the middle of the casserole after cooking. As you arrange the layers try to spread out the ingredients as evenly as possible: for the same reason.)
Click on the thumbnail to view full-sized pic in a new window.
Here it is. Ready to throw in the oven!
Nothing beats a good Dutch oven!
Brown and Bubbly! But lumpy ... because I didn't cut the Sole and added the top cheese layer before cooking!
: )=
So I have started on a few. This is what I cooked for Supper tonight...
SEAFOOD CASSEROLE ala CHEZ LOREN
SERVES: 6-8
1 1/2 C COOKED WHITE OR BROWN RICE
8 OZ UNCOOKED WILD RICE
4 C WATER
1 TBS LOBSTER BASE
1/2 C DICED CHANTRELLE MUSHROOMS (REG. MUSHROOMS MAY BE SUB.)
2 SHALLOTS - THINLY SLICED & SEPARATED
TARRAGON
2 10 3/4 OZ CANS CONDENSED CHEDDAR CHEESE SOUP/SAUCE
1 C HEAVY CREAM
1 TSP LOBSTER BASE
DASH WHITE PEPPER
DASH TABASCO SAUCE - GARLIC FLAVOR
1 LB PETIT BAY SCALLOPS
3 TBS BUTTER
1 1/2 LB DOVER SOLE FILLETS, CUT IN 2-3" STRIPS (WIDTHWISE)
1 LB COOKED SALAD SHRIMP
1 1/2 C SLICED CHANTRELLE MUSHROOMS (REG. MUSHROOMS MAY BE SUB.)
8 OZ BAG GRATED MOZZARELLA-PARMESAN CHEESE MIX
----
IN MEDIUM HEAVY PAN:
BRING 4 C. WATER TO BOIL.
ADD 1 Tbs LOBSTER BASE
ADD 8 oz WILD RICE
AND 1/2 C. DICED MUSHROOMS
AND 1/4 CUP SHALLOTS, WHICH HAVE BEEN FINELY DICED
TARRAGON AS DESIRED
COVER, REDUCE HEAT, AND SIMMER 55-60 Mins.
DRAIN, THEN SET ASIDE.
IN SAUCE PAN COMBINE :
2 CANS CHEDDAR SAUCE
1 Tsp LOBSTER BASE
PEPPER AND TABASCO TO TASTE
SLOWLY ADD IN CREAM UNTIL MIXTURE IS JUST THIN ENOUGH TO POUR
HEAT IN DOUBLE BOILER OR OVER SLOW BURNER.
THOROUGHLY RINSE AND DRAIN ALL SEAFOOD.
IN SAUTE' PAN:
MELT 3 Tbs BUTTER
ADD 1 Lb BAY SCALLOPS
SAUTE' VERY LIGHTLY
REMOVE FROM HEAT WHEN THEY START TO TURN OPAQUE.
----
IN LARGE CASSEROLE OR DUTCH OVEN:
ADD WILD RICE WITH ENOUGH BROWN/WHITE RICE TO FORM A 1" LAYER
EVENLY LAYER:
SAUTED SCALLOPS
1/3 OF THE SLICED MUSHROOMS, AND 1/3 OF THE SLICED SHALLOTS
POUR 1/4 OF THE CHEESE SAUCE EVENLY OVER THE ABOVE
SHAKE 1/4 OF THE SHREADED CHEESE EVENLY OVER THE ABOVE.
REPEAT THE ABOVE USING THE COOKED SALAD SHRIMP.
REPEAT THE ABOVE USING THE PORTIONED DOVER SOLE FILLETS using:
REMAINING MUSHROOMS AND SHALLOTS
THE REMAINING 1/2 SAUCE
AND NO CHEESE.
----
COVER AND BAKE @ 350 FOR 40 Mins.
UNCOVER
ADD THE REMAINING 1/2 CHEESE.
TOP WITH A SPRINKLE OF PAPARIKA FOR COLOR
BAKE AN ADDITIONAL 20 Mins OR UNTIL BUBBLY BROWN.
LET REST FOR 15-20 Mins THEN SERVE.
(Note: If you need more depth, just add more regular rice to the bottom layer. The Sole needs to be cut into smaller square-ish strips since as it cooks it will shrink a considerable amount. If it remains as whole fillets you will find it is all smunched up in the middle of the casserole after cooking. As you arrange the layers try to spread out the ingredients as evenly as possible: for the same reason.)
Click on the thumbnail to view full-sized pic in a new window.
Here it is. Ready to throw in the oven!
Nothing beats a good Dutch oven!
Brown and Bubbly! But lumpy ... because I didn't cut the Sole and added the top cheese layer before cooking!
: )=
