are you a talented cook , (more)?

Question

impress me ,use the falowing ingredents to make a main dish and one apitizer( you can also use spices and basic pantry suplys )
2# loose crab meat
1lb shrimp
2# monk fish
6 shalots
8 large mushrooms
8oz chardoney

Answer 1

take 1LB of crabmeat, and mix with cream cheese and bread crumbs. Peel and dice one shallot and add to crab meat. Take the mushrooms, and hollow out the caps (save the tips or stems). Add crab to caps and put in over at 375 for 14-20 minutes.

Now, take the shrimp and monk fish- peel and debone. Take bones and shell and the stems of the mushrooms leftover and add into the chardoney (which is simmering in a pot with 2 tbp of butter, 1 pinch of kosher salt, black pepper, and chives.) Add 4 shallots quatered and with skins on. After simmering for 30minutes, discard shells, bones and shallots. Add the last shallot, which has been peeled and minced. Add 1 clove of mince garlic. Simmer 5 more minutes. Add Shrimp and the monk fish, which you've now chopped in to half dollar sized pieces. Cook until boiling. Once rapid boil, add 1 tbsp. butter and 1/3 cup of cream, stirring in very slowly, reduce heat once contents has been added. But becareful, adding cream in too fast can scald.
Simmer about 3 minutes. Take off heat and set for 3 more minutes.
You'll then have Stuffed Mushrooms and a Seafood Bisque.

Answer 2

A talented cook...I can't really say for sure, I'll leave that up to others to say. As for your ingredients... For an appetizer, I would make small crab cakes (baked not fried) and use the shallots as an extra flavoring (that way I wouldn't have to use extra garlic cloves or onions). For a main dish,,hmmm.. I'd make a sauce with the mushrooms and wine (chardonnay) for to pour over the monk fish, which I would cook on a cedar plank on a grill, adding cracked black pepper and course salt. For the shrimp, I would dip it in a tempura batter and quickly pan fry it leaving on the tails for presentation, to dress up the plate with the monk fish.

Answer 3

I have been told that I am, and I agree. Also had a dad who was a chef. You listed all the ingredients in a great soup. But since you want an appetizer too I would leave out the shrimp. Instead peel, do not cook. Marinate the shrimp in lime juice and a chopped jalapeno for 2 hr. Place a shrimp on a small wedge of avocado. Shrimp appetizer.

Answer 4

Roasted Mushroom Salad with Fried Shallots

Seafood Ciopinno.

Answer 5

Ooh no! Monkfish is not sustainable! Plus it's high in mercury.

But anyways. I'd saute the shallots in some olive oil until they're tender. Then add the mushrooms. Saute till they release their juices and until the pan is almost dry. Then add the Chardonnay and the crab meat. And throw it the rest into the compost bin!

Answer 6

Season the monkfish gently with a mix of garlic, lemon and butter. Broil til JUST underdone, turning once. Saute minced shallots, add a splash of chardonnay and divide in half. Combine 1# crab with minced shrimp and add half the shallots, saute mixture and add cream sauce, thickened with parmesan cheese. Top the fish with the crab/shrimp cream mixture and return to broiler to quick brown.

Mix 2nd pound of crab with remaining shallots, cream cheese and sprinkling of cheddar, dry mustard and splash of lemon juice. Add to Mushroom caps and bake until mushrooms are cooked through.

Monkfish with shrimp and crab imperial with crab stuffed mushrooms.

Serve with a crisp salad of spring greens with vinaigrette and pine nuts.

Answer 7

Hi, according my experience and others oppinion,I can always create some meal by looking into a fridge or pantry.Also,the fridge must be full and you have to have spices and basic ingredients...let's see.

Entree -Seafood garlicky: Mince shallotts and 3lcloves of garlic,put in saute pan with spoon of butter and olive oil,stir until golden, add crab meat and shrimp, ground fresh pepper, salt, fancy paprika, splash of tequila,1 squeeze from lime and stir until shrimp and crab meat are bright pink.Than add chardonnay and saute for about 5min on low until alcohol evaporates.Before taking out of the stove, add chopped fresh chive, its perfect and always satisfie everyone.Put seafood with sauce over pasta, garnish with grated parmesan cheese! I have been making this recipe and similar variations (without crab meat) for about 5 years and its still one of my favorite meals and everyone loved this.Quick,easy delicious!
Appetizer: I would go simply for fish skewers or wrap into alum.foil and steam them.Skewers:cut fish into cubes, add pepper, salt, sprinkle with fresh lemon juice and olive oil and alternate fish-mushroom, on a wet bamboo stick,grill.
Foil: put fish into alum.foil pocket, add olive oil, 6 slices of lemon,slice 2 cloves of garlic, pepper, salt and whatever fresh herbs you find in the fridge, basil, chive, thyme,if not,you can use dried.Wrap everything thight and bake for about 15min and serve alone with good baquette. Try and let me know ;-) K.

Answer 8

oops!...used the shrimp as an appetizer and washed it down with the chardonnay, the monk fish will not leave the monastery, I'm trippin' on the shrooms....!.....and now the crabs are acting funny...Hey thanks for the good time!
and my last name has an extra o.
nothing left on my plate!...you got talent!!!
oh yeah...sprinkled garlic salt on the little onions, and ate raw, washed down by a beer. Hope you don't mind the extra ingredient.

Answer 9

when i see shrimp i think caramelize, then put the shalots in
monk fish... i dunno
the rest, stirfry
and no im not a talented cook lol

Answer 10

I'm drooling. You've got practically everything there for stuffed mushrooms.