The Quigley Family Cookbook

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1 (13.5 ounce) can unsweetened coconut milk
1/3 cup fresh lime juice
1/3 cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
(optional) 1 tablespoon white sugar
1/4 – 1/2 teaspoon red pepper flakes, to taste
2 pounds fresh mussels, scrubbed and debearded
1/2 pound shrimp
1/2 pound firm white fish
2 cups chopped greens (or alternatively, fresh cilantro)

Makes 6 servings.
Serve with crusty French bread.

Variations: Change ratio of coconut milk to wine for tangier sauce.
Try without white sugar.

Pre-cook fish by grilling, baking, or sauteeing, as desired. If necessary, sautee shrimp.

Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally.

After 3-5 minutes, add shrimp and fish.

Continue cooking an additional 2-3 minutes until mussels are opened.

Remove the pot from heat. Discard any unopened mussels.

Add greens, toss, cover, and allow to stand untul greens are soft then serve. Or, if using cilantro, toss and serve.

TBD

How good is limoncello?

1 bottle (750 ml) Everclear grain alcohol (190 proof)
8-9 organic lemon
2 cups white sugar
3 cups water

1. Wash the lemons well to remove wax and dirt.
2. Zest the lemons using a fine grater. Be sure the zest consists only of the yellow peel, not the white underskin which will add biterness.
3. Place the lemon zest and the Everclear in a large glass jar. Make sure there is enough space in the jar for a little expansion. Place in a cool, dark/dim place.
4. Allow the mixture to steep at least 10 days, up to three weeks. Every 2-3 days stir the mixture with a spoon.
5. Strain the steeped mixture through a cheese cloth.
6. Boil the water. Add the sugar and stir until the sugar is complete dispolved nad the mixture is clear. Allow to cool.
7. Mix the sugar syrup with the steeped alcohol.
8. Bottle and chill.

Lobster Chowder
MOLLY O’NEILL
YIELD 6 servings
TIME 50 minutes

Alexandra C. Daley-Clark for The New York Times

Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we’ve adapted it here. It’s a stew that’s both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.

Featured in: Sea Sends Distress Call In One Note Chowders.

New England, Soups And Stews, Lobster, Dinner, Appetizer, Main Course, Gluten Free Mark as Cooked 185 ratings

INGREDIENTS
8 tablespoons (1 stick) unsalted butter
1 medium onion, chopped in 1/2-inch dice
3 large russet potatoes, peeled and cut into 1/2-inch cubes
6 cups lobster broth (or cold water)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
5 pounds steamed and shucked lobster, claws intact, tails cut in large bite-size pieces
3 cans evaporated milk
1 teaspoon dried basil
1 cup milk or cream, if necessary

PREPARATION
In a large pot over low heat, melt 2 tablespoons of the butter. Add the onion, stir, and cook until soft, about 5 minutes. Add the potatoes and 6 cups broth or water, and bring to a simmer. Season with salt and pepper. Cook for about 30 minutes, until potatoes begin to soften.
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add about a third of the lobster and sauté for about a minute or so. Set aside. Repeat with the remaining lobster and butter.
Add lobster to onion and potato mixture; stir over medium heat. Add canned milk and basil, taste, and adjust seasoning with additional salt and pepper. If mixture is too thick, add milk or cream. Serve.