Spaghetti Con Le Seppie
Spaghetti with cuttlefish

8 cuttlefish
2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
8 oz peeled and chopped canned tomatoes
salt and freshly ground black pepper to taste Ib spaghetti

Clean the cuttlefish. Take care not to break the internal ink sac. The ink
can be added later (when tossing the pasta with the sauce) or discarded ..
Cut the cuttlefish crosswise into thin half circles .. Put the onion and
garlic in a large skillet with the oil and saute over medium heat until
they begin to change color. Add the cuttlefish and tomatoes. Season with
salt and pepper. Turn the heat down low, cover, and simmer for about 45
minutes, or until the cuttlefish are tender. . Add the ink, if using, and
stir over medium heat for 2-3 minutes .. Cook the spaghetti in a large pot
of salted, boiling water until at dente. Drain well and place in a heated
serving dish. Toss with the sauce and serve hot. Series: 4 . Prep: 20 min
. Cooking: 1 br Leuel: 2

While this recipe uses dried cranberry or cargamanto beans the fresh
ones are in the markets.
terry

Frijoles Antioque

Southern Tilapia with Rice and Beans

4 tilapia fillets, about 4 ounces each
2 tablespoons all-purpose flour
1/4 teaspoon salt, divided
1/8 teaspoon black pepper
6 teaspoons butter, divided
1 package (8.8 ounces) ready-to-serve Spanish rice
1 can (14.5 ounces) diced tomatoes with chiles or chipotle chiles
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon crushed dried oregano
1 green onion, trimmed and finely chopped

Wayne's Award-Winning Maryland Crab Soup
Recipe By: Paula Deen
Published in: Paula Deen's Recipes

Salmon with White Wine, Bay Shrimp and Swiss

Salmon Fillet, skin on, size to suit, but thick rather than thin.
White Wine
Worchester Sauce
Bay Shrimp
Swiss Cheese (Use a good quality like Jarlsburg)
Butter
Fresh Ground Pepper

Start with your Salmon filet, and make a shallow plate by folding the sides of
Heavy Duty tin foil slightly taller and bigger than the fillet. Place your fillet
skin side down in the foil plate. Place...

Mendo Bistro's Crab Cakes

Serves 6
Recipe By: Nick Petti listmember & chef/owner of Mendo Bistro
Published in: CyberFeasts and Foodstocks, page 102

Five Spice Sour Cream Dip

submitted by butterflydog

1 8-ounce carton sour cream
1/2 cup mayonnaise
1/4 cup half and half
1 teaspoon Chinese five spice powder
1/4 teaspoon salt
1/4 teaspoon pepper

In bowl, combine all ingredients; mix until blended. Cover and refrigerate at
least 1 hour to allow flavors to blend. Serve with French-fried potatoes or
roasted potato wedges.
Yields 6 servings.

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Sugo Di Pesce
Fish sauce

Many different sorts of fish will work in this sauce. Ask your fish vendor
for the same type of fish that are suitable for making soup.

l 1/2 lb assorted fresh fish, such as cod, sea bass, halibut, and red
snapper, gutted
2 tablespoons fresh rosemary leaves
1 onion, finely chopped
1 clove garlic, finely chopped
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Place the fish in a large pot of water with the rosemary and bring to a boil. Cook
for 15 minutes. Take the fish out, remove the skin and bones, and crumble the
cooked meat. Strain the liquid and discard the rosemary leaves . Saute the onion
and garlic in a large skillet with the oil until light gold in color. Add the fish
meat and 3 cups of the stock in which it was cooked. Season with salt and pepper
and simmer over low heat for about 30-35 minutes ..

Serve with pasta. Serves: 4 . Prep: 15 min .. Cooking: 50 min. . Level: 2

Reader's Digest The Encyclopedia of Italian Cooking

Orata Aua Pugliese
Gilthead Puglia-style

Gilthead is a delicately-flavored fish found in the Mediterranean and the
temperate areas of the Atlantic Ocean. If not available, replace with another
mild, sweet fish with firm texture.

1 gilthead, about 2 lb, cleaned, gutted, and filleted
1/2 cup extra-virgin olive oil
juice of 1 large lemon
1 tablespoon each finely chopped parsley, thyme, sage, bay leaves
4 cloves garlic, finely chopped
salt and freshly ground white pepper to taste
4 slices firm-textured bread, toasted

Rinse the cleaned fish in cold running water and dry with paper towels . Place the
fillets in a deep-sided dish and pour in the oil and lemon juice. Sprinkle with
the parsley, thyme, sage, bay leaves, garlic, salt, and pepper. Marinate for 1
hour .. Broil the fillets on both sides until cooked, basting frequently with the
marinade .. Arrange the toast on a heated serving platter and cover with the
fillets. Spoon a little of the marinade over the top and serve hot. Serves: 4 .
Prep: 10 min. + 1 hr to marinate Cooking: 10 min. . Level: 1

Southern Chicken Salad

submitted by butterflydog

1/2 cup purchased cr