With the gift of living in Boston and the opportunity to have great seafood available daily, I always have some on hand. Thankfully I did this past week, when a few friends dropped by. It prompted me to create some classical dishes. It’s always fun to get back to basics as well as to cook for family and friends.

My home stock of ingredient levels varies. I shop for home, based on the mailer of our grocery stores usually twice a week. (Yes I take time to see what’s on sale!) This keeps ingredients fresh and I can play around with the different features to make something tasteful and new. So when my friends showed up I invited them to stay and we talked as I concocted these two classic dishes.( I knew one would not be enough that’s why I made two! )

As always we talked about food, current affairs, politics, dating and yada, yada, yada. But, they always ask? So why are you making that, the way you are? I think they come over for cooking tips and to eat, honestly! I explain sometimes in detail and other times, suggest they sign up for the full class. My point is that you can have a repertoire of favorites, have some solid techniques, and be confident to make something which is healthy and looks great without going overboard. My friend snapped a few photos, so excited to see the final outcome (and hungry too), but most importantly was going to try them herself. Having a few favorites to make is always a good thing. You develop speed; it stimulates your cooking skills and instills control of the environment we spend most of our time in, the kitchen. We would like to know a favorite or two you may have, that has boosted your cooking ability and made you a more creative cook.

Thanks

Ciao-

Bernard

Linguine with Shrimp Scampi

Ingredients

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Crabmeat Stuffed Sole

Ingredients

• 1 teaspoon olive oil
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced green onion
• 1 tablespoon minced celery
• 1 teaspoon minced garlic
• 1 cup lump crabmeat, picked through for shells and cartilage
• 2 teaspoons fresh lemon juice, plus 2 tablespoons
• Salt and white pepper
• 4 (5 to 6 ounce) sole fillets
• 2 tablespoons plus 6 tablespoons unsalted butter, divided
• 4 tablespoons chopped parsley leaves
• 2 tablespoons minced garlic
• 1/4 cup Worcestershire sauce
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. Preheat oven to 400 degrees F.
2. Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Sauté until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
3. Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won’t unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.

Classical Meuniere Sauce

1. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced.
2. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne.
3. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
4. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking. Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.