Black Pepper Beef


2 lbs. beef, cut into thin strips or 1-inch cubes
1 Tbsp. white vinegar
1 Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. vegetable oil
2 tsp. black pepper
1 1/2 cups water
2 Tbsp. vegetable oil
3 beef bouillon cubes, crumbled
2 cups boiling water
4 medium carrots, sliced
1 cup onion, chopped
1/4 tsp. ground ginger
1 can cut green beans (14 oz. or 19 oz.)
1 1/2 Tbsp. cornstarch
2 Tbsp. water


Combine vinegar, soy sauce, sugar, oil, black pepper and water in a large bowl. Add beef. Mix. Marinate for 20 minutes.

Heat remaining oil in a frying pan. Take meat from marinade and brown.

Dissolve bouillon cubes in boiling water in a large saucepan. Add beef. Cover and bring to a boil. Reduce heat and simmer for 1 hour. There should be enough liquid if it is simmered slowly. Check once or twice and add more water if needed.

Add carrots, onion and ginger. Return to simmer. Cook until meat and carrots are tender, about 30 more minutes.

Add green beans. Stir until heated through.

Mix cornstarch with remaining water. Pour into meat mixture. Stir until it boils and thickens.


Note: some people don't like beans. So you can omit them, but add 2 bell peppers that have been sliced to the recipe when you add the onions and carrots.

Nantucket Baked Cod


1 1/2 lbs fresh cod fish fillets
1 tablespoon butter
1/2 lemon, juice of
2 small tomatoes
2 tablespoons grated parmesan cheese

1/4 teaspoon salt
1/4 teaspoon paprika
1 dash black pepper
1 dash cayenne pepper


Combine all spices in a small bowl and set aside.

Preheat oven to 425°. Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.

Melt butter in a small bowl in the microwave for 10-20 seconds. Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.

Arrange 2 to 3 tomato slices over top of each fillet.

Sprinkle grated parmesan cheese over each tomato slice. Each slice should be about half covered.

Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.

Serve two pieces of fish per serving with rice on the side.

Scallops Florentine


1 pound sea scallops
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup plain bread crumbs
1 tablespoon OLD BAY® Seasoning


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.

Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.

In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.

Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.

Bake in preheated oven for 15 minutes, or until browned and bubbly.

Baked Seafood Au Gratin


1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 cup butter, divided
1/2 cup all-purpose flour, divided
1/2 pound fresh crabmeat
2 cups water
1/2 pound fresh shrimp, peeled and deveined
1/4 pound small scallops
1/4 pound flounder fillets
1-1/2 cups milk
1/2 cup shredded sharp Cheddar cheese
1-1/2 teaspoons distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 pinch ground black pepper
1/2 dash hot pepper sauce
1/4 cup grated Parmesan cheese


In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.

In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.

In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Baked Scallops


4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese


Preheat oven to 400 degrees F (200 degrees C).

Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

Shrimp Linguine Alfredo


1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish


Cook pasta in a large pot of boiling water until al dente; drain.

Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.

Place pasta in a serving dish, and cover with shrimp sauce.

Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Shrimp Scampi


1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley


Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.

Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.

Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.

Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Angel Hair Pasta with Shrimp and Basil


1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese


Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.

Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.

Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes.

Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Thai Shrimp and Noodles


1 pound cooked medium shrimp, peeled and deveined
1/3 cup Italian salad dressing
8 ounces uncooked angel hair pasta
1/4 cup chicken broth
2 tablespoons minced fresh cilantro
2 tablespoons chunky peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 cup julienned carrots
1 cup chopped green onions
2 tablespoons vegetable oil
1 tablespoon sesame oil


In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions.

In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in vegetable and sesame oils for 2-3 minutes or until crisp-tender.

Drain shrimp and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.

Chicken Satay


2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed


In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

Preheat a grill to high heat.

Weave the chicken onto skewers, then grill for 5 minutes per side.

Curried Coconut Chicken


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar


Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Pad Thai


1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts


Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.

Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.

Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.

Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Broiled Cod with Herbed Tomato, Garlic & Lemon Sauce


2 tomatoes (1 lb.) peeled, seeded and chopped
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1 lg. garlic clove, minced
1/4 tsp. salt
paprika (optional)
salt and pepper
1/2 c. mixed fresh herbs (basil, chives, tarragon, parsley, oregano)
1 lb. North Atlantic cod fillets
2 tbsp. butter


One hour in advance of cooking the cod, stir together tomatoes, olive oil, lemon juice, garlic, your choice of desired herbs and salt. Cover, set aside and allow to stand at room temperature for 1 hour to allow flavors to blend.
Cut cod fillets into 3 portions.

In a saucepan over medium heat, melt butter and heat until it is just brown (a pinch of parsley may be added to butter for color enhancement).

Place fish on greased broiling pan and brush with browned butter. Sprinkle with salt, pepper, and optionally, garlic powder.

Broil 4 to 6 inches from heat for 8 to 10 minutes. Do not turn. (Estimate cooking time at approximately 10 minutes per inch of thickness for thawed fish.)

Fish will be nearly white when cooked. Sprinkle with paprika (optional) and serve with fresh parsley and lemon.