Creamy Fish Fettuccini

Serves 2

• 6 oz. fettucine
• 1 cup of broccoli florets
• 1 TBSP butter
• 3 cloves garlic
• ¾ cup heavy whipping cream
• ¼ dry white wine (Chardonnay)
• 2 TBSP lemon juice (freshly squeezed)
• 1 Lb. of fully cooked fish (I mixed .5 Lb. salmon with .5 Lb. Pollock)
• S&P
• 1 cup shredded cheeses (Grana, Pecorino, dash Romano and Parmesan)
• 1 TBSP dried basil
• 2 tsp capers
• 2 tsp grated lemon zest
• Olive oil

Oil the fish and salt and pepper. Cook 12 minutes in 425° oven. Remove and cut into bit size pieces.

Boil water for pasta in salt water and cook the pasta in the boil for 7 minutes. Add the broccoli florets to the water and cook another 5 minutes. Drain all and add a dash olive oil to the pasta and toss it a little to keep it moist.

In a cast iron skillet melt the butter and sauté 2 cloves of minced garlic on low. (Just to add garlic flavor to the butter.) Add the cream and cook on medium cooking the cream down to a thick cream then add the wine. With a cooking spatula keep moving the cream so it won’t clump or stick.  Cook down while continuing to move the creany sauce in the skillet to evaporate the fluid and to get everything thick. Add the lemon juice and zest, cheese, dried basil, capers and S&P. Mix and get thick. The idea is to cook out almost half of the fluid.  If it gets to thick add more wine or water retained from the pasta boil.

Add the pasta and broccoli into an oven proof Pyrex or Corning pot with a cover.  The reason is so the pasta will be easier to clean after putting this dish in the oven.  Then add the fish and then the cream mixture from the skillet. With tongs mix and toss together. In the 425° oven cover and cook another 10 minutes until the pasta gets hot enough to serve. Serve.

As of 2/29/20

Shakes, Rubs, Herbs and Seasonings

Herbs de le Ron
• 2 TBSP dried rosemary
• 2 TBSP dried thyme
• 1 TBSP dried lavender
• 1 TBSP dried oregano
• 1 TBSP dried sage

Jamaican Jerk Seasoning
• 1 tablespoon garlic powder
• 2 to 3 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

BBQ Pork Shake
• 2 TBSP paprika
• 1 TBSP onion powder
• 1 TBSP garlic powder
• 1 TBSP lemon pepper
• 1 TBSP salt
• 1 TBSP dried basil
• 1/2 TBSP cayenne pepper
• 1/2 TBSP white pepper
• 1 TBSP McCormick Montreal Chicken seasoning

Leg of Lamb Paste
• 2 TBSP Herbs de le Ron
• (or 1 TBSP rosemary & 2 TBSP thyme)
• 5 cloves garlic
• S&G
• Olive Oil

Cajun Spice for Seafood
• ¾ tsp paprika
• ¼ tsp thyme
• ¼ tsp oregano
• ¼ tsp cayenne pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp white pepper
• ¼ tsp black pepper
• ¼ tsp Old Bay

Curry Blend
• 1 TBSP Coriander Powder
• 1 TBSP Curry Powder
• 1 TBSP Garam Masala
• ½ tsp. Cardamon

As of 5/12/20


Italian Desert Custard

6 egg yolks
1/3 cup sugar
¾ cup Madeira (or Marsala)
1 tsp grated lemon peel
Pinch cinnamon
Vanilla extract
1 cup whipped cream
Blue berries (any fruit)

Fill a sauce pot with water half way. Bring water to light boil and reduce heat to slightly under medium. Use a round bottom metal double boiler. Place over the pot of water and add all the ingredients except the blue berries (fruit) in the round double boiler and whisk on low heat until the mixture makes a custard. Thius might take a little while.  Be patient.  When it is the desired thickness, remove and place in a large bowl to cool. When cooled add a cup of whipped cream (Cool whip) and whip until it gets peaks. In something like a wine glass, add the fruit, then the Zabaglione, more fruit, then cool whip. Cover the glass with plastic wrap and cool in the frig until it’s time to eat. This dish is enough for four people. It is very rich. But, can be served in smaller quantity.  It has a very bold flavor.

“Main differences: Marsala is from the town Marsala in Sicily. Madeira is from the Madeiros Islands in the Atlantic. Madeira is made from Malvasia, Verdelho grapes.”

Roasted Baby Bok Choy

2 Baby bok choy

Cut baby bok choy in half.


1 tsp sesame oil
1 TBSP soy sauce
1 tsp red wine vinegar
1 tsp sugar

Mix the sauce ingredients.

Heat oven to 350°. Place the bok choy on a pan and drizzle the sauce over the bok choy. Place in oven and cook 8 minutes. Turnover and cook another 8 minutes and serve.

As of 2/8/20

Salmon Teriyaki Honey

2 Salmon fillets

3 TBSP honey
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP grated ginger
1TBSP grated garlic
1 sliced green onion

In a small sauce pan mix the sauce ingredients and bring got a boil. Pour half over the salmon fillets.

Heat oven to 350°. Cook the salmon fillets 12 minutes. Pour the remaining sauce over the fillets and serve.

As of 2/8/20