Joe's Pesce Platter

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friday nights

november 21

Joe's Pesce Platter

" Home Alone" Joe's Pesce Platter

Are you up for a challenge? This dish requires some serious grocery shopping and some culinary skill, but is definitely worth the effort!

Shrimp Preparation:

1 gallon water
4 ounce onion
4 ounce carrot
4 ounce celery
1 cup white wine
2 bay leaves
5 peppercorns
1 lemons, thinly sliced
3 Mexican U10 Shrimp

Add all court bouillon ingredients in a large pan and bring them to a boil. Reduce the heat and simmer 30 minutes. Add shrimp and cook 4-5 minutes or until just done, cool shrimp in ice water. Remove peel-leaving tail attached.

Lobster Preparation:

11/2 pound Lobster

Cook lobster in boiling salted water for 7 minutes, cool in ice water. Crack claws and knuckles. Cut tails in half.

Mussel Preparation:

6 Mussels
1 small shallot, thin slice
1 clove garlic, minced
1 sprig thyme
1 teaspoon canola oil
1 cup white wine

Heat pan until slightly smoking. Add oil, shallot, garlic, thyme and saute briefly. Add the mussels and the wine, reducing heat to medium. Cover the pan with its lid and cook until mussels open. Remove from the pan and cool.

Oysters, Clams and Crab Preparation:

3 Fresh Oysters in Shells
1 Jonah Crab Claw
3 Large Manilla Clams

Shuck oysters, separating oyster from base & keeping oyster liquid in half shell. Open clams, separating clam from base. Crack Jonah crab claw.

Platter Presentation:

1 cup Seabeans

Place a heap of crushed ice in a large bowl or platter, tossing seabeans around ice. Arrange shellfish in bowl and serve with lemon wedges, horseradish sauce, cocktail sauce, brandy mustard sauce, and mignonette sauce (recipes follow).

Horseradish Cream:

8 ounce Sour Cream
1 ounce Horseradish
Squeeze Lemon Juice
Dash Tabasco
Salt

Combine all ingredients in a small bowl.

Cocktail Sauce:

1/2 cup Chili Sauce
1 cup Ketchup
2 teaspoons Horseradish
1/2 Lemon, juice
Salt

Combine all ingredients in a small bowl.

Brandy Mustard Sauce:

1 cup Mayonnaise
1/2 cup Sour cream
1 oz Brandy
1/2 Lemon, juiced
1 Tablespoon Coleman's mustard
Salt and pepper

Combine all ingredients in a small bowl.

Mignonette Sauce:

1 cup Red Wine Vinegar
2/3 teaspoon minced Shallot
3/4 tsp ground Black Pepper

Combine all ingredients in a small bowl.

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