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A NEW ENGLAND SEAFOOD DINNER: How to Prepare a Complete Family-Favorite Home Cooked Meal – An elegant, inexpensive and easy to cook Gourmet Delight<\/p>\n
Author: Brian Alan Burhoe<\/p>\n
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Quick, easy, inexpensive and a family-favorite: a New England Seafood Dinner adds style to your dining room. It’s so easy to make — and just Down East delicious.<\/strong><\/p>\n Elegant and home-style at the same time, New England cooking is some of the best around.<\/p>\n Here are the recipes for a complete New England Seafood Dinner. A great meal that will astound friends, surprise family — or please that someone you met somewhere like WUVING.com<\/strong> with a romantic dinner <\/strong>— it’s a home cooked delight for whoever your guests may be.<\/p>\n Start with a fresh yummy chowder (a cup only, served with just a few salted crackers), continue with a stylish and delicious fish entree that your guests will talk about for days — and finish off with a quick and fast traditional dessert and you have got…<\/p>\n A NEW ENGLAND SEAFOOD DINNER<\/strong><\/p>\n <\/p>\n –Boston Clam Chowder–<\/strong><\/p>\n 2 tablespoons butter<\/p>\n 1 cup diced onion<\/p>\n 1\/2 cup diced celery 1\/2 cup diced leeks<\/p>\n 1\/4 teaspoon chopped garlic<\/p>\n 2 tablespoons flour 1 quart milk<\/p>\n 1 cup clams in juice<\/p>\n 1 cup diced potatoes<\/p>\n 1 tablespoon salt<\/p>\n 1\/4 teaspoon white pepper<\/p>\n 1 teaspoon dry thyme<\/p>\n 1\/2 cup heavy cream<\/p>\n 1) In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often.<\/p>\n 2) Remove from heat and add flour, mixing well.<\/p>\n 3) Add milk and whisk vigorously.<\/p>\n 4) Drain clams and add juice to soup.<\/p>\n 5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.<\/p>\n 6) Add potatoes and seasonings, simmer 10 minutes.<\/p>\n 7) Add clams and simmer 5 – 8 minutes.<\/p>\n 8) Finish with heavy cream. Serve.<\/p>\n ENTREE: Fried Haddock & Down East Tartar Sauce served with Homestyle Onion Rings and Vermont Dill Potato Wedges<\/strong><\/p>\n <\/p>\n –Fried Haddock–<\/strong><\/p>\n 4 fresh haddock fillets, 6 oz. each<\/p>\n 1 cup milk<\/p>\n 1\/8 teaspoon salt<\/p>\n 1\/8 teaspoon black pepper<\/p>\n 1\/8 teaspoon paprika<\/p>\n 1 cup cornmeal<\/p>\n vegetable oil<\/p>\n In a shallow dish, mix together milk, salt, pepper, and paprika.<\/p>\n Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1\/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown.<\/p>\n (NOTE: Haddock can also be pan-fried, using less oil…)<\/p>\n Drain fish on paper towels and keep hot. Use the same oil for Onion Rings:<\/p>\n <\/p>\n –Homestyle Onion Rings–<\/strong><\/p>\n 1 cup McCormick Golden Dipt Tempura batter mix<\/p>\n 1\/4 teaspoon onion powder<\/p>\n 1\/8 teaspoon ground black pepper<\/p>\n 1\/2 cup water<\/p>\n 1\/4 cup beer<\/p>\n 1 extra large white onion, sliced 3\/8″ thick<\/p>\n 6 cups vegetable oil in your deep frye<\/p>\n Preheat the deep fryer to 375F<\/p>\n Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don’t worry about those.<\/p>\n Slice the onion, and separate all of the rings.<\/p>\n Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot with fish dinner…<\/p>\n <\/p>\n –Vermont Dill Potato Wedges–<\/strong><\/p>\n 7 or 8 new red potatoes<\/p>\n 2 cloves garlic, minced fine<\/p>\n 1\/4 pound butter<\/p>\n 1\/2 tsp. salt<\/p>\n 1\/2 tsp. black pepper<\/p>\n 1\/2 tsp. celery salt<\/p>\n 2 tsp. dried dill weed<\/p>\n Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter if possible) and saute garlic for about one minute.<\/p>\n Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.<\/p>\n <\/p>\n –Down East Tartar Sauce–<\/strong><\/p>\n (Prepare beforehand)<\/p>\n 1\/3 cup Miracle Whip Salad Dressing<\/p>\n 2\/3 cup Sour cream<\/p>\n 1\/4 cup Confectioner’s Sugar<\/p>\n 3 Tablespoons sweet white onion, chopped fine<\/p>\n 2 Tablespoons sweet pickle relish from jar with the relish juice<\/p>\n 3 Teaspoons carrot, chopped fine<\/p>\n 1\/4 Teaspoon salt<\/p>\n Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion.<\/p>\n Mix in remaining ingredients and stir to blend thoroughly.<\/p>\n Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.<\/p>\n <\/p>\n –Colonial Carrot Cake–<\/strong><\/p>\n 2 1\/2 Cup All-purpose flour<\/p>\n 2 Tablespoon Baking soda<\/p>\n 1\/4 Teaspoon Salt 2 Teaspoon Cinnamon<\/p>\n 1 Cup Light brown sugar, packed<\/p>\n 1 Cup White sugar<\/p>\n 1-1\/2 Cup Butter, softened<\/p>\n 3 Large Eggs<\/p>\n 2 Teaspoon Pure vanilla extract<\/p>\n 3 Cup Grated carrots<\/p>\n 1\/2 Cup Crushed pineapple, drained<\/p>\n 1 Cup (6-oz.) raisins<\/p>\n 1 Cup (4-oz.) chopped walnuts<\/p>\n 16 Ounce Cream cheese, softened<\/p>\n 1\/2 Cup Salted butter, softened<\/p>\n 1 Tablespoon Fresh lemon juice (about 1, large lemon)<\/p>\n 2 Teaspoon Pure vanilla extract<\/p>\n 3 Cup Confectioners’ sugar<\/p>\n Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.<\/p>\n Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean.<\/p>\n Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.<\/p>\n TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.<\/p>\n And you are serving an elegant New England Dinner that is every bit as fine as a restaurant meal — but only a fraction of the cost. Serve this meal to your family and they’ll brag about you for weeks. Serve it to friends and you’ll get the reputation of a Top Chef!<\/p>\n Enjoy!<\/p>\n