Chef Rays Seafood Trinity Recipes

CHEF RAY'S SEAFOOD TRINITY

Steps:

• Take a heavy aluminum 12 inch skillet, pour in the olive oil and heat it hot enough for frying. Drop in the shrimp and scallops (make sure they are drained well) and stir-fry them quickly until they start to bronze. Then immediately reduce the heat to medium and gently sauté the shrimp and scallops until the natural juices begin to render out(about 3 min). Do not over cook.
• Add the green onions and garlic and sauté then till the onions wilt slightly and the garlic starts to brown. At this point, remove seafood from the skillet with a strainer spoon, leaving as much liquid as possible in the pan and set them aside in a bowl.
• increase heat to "high" again. Pour in the heavy cream and dry seasonings and cook it at a quick bubble until it thickens. Make sure to watch the pan and continuously stir as it cooks because cream has a tendency to boil over easily.
• Boil pasta, drain and add a small amount of olive oil to prevent sticking. Set Aside.
• Place all the seafood, including crab and the Romano cheese into the pan and mix everything together well. Then drop in the pasta and thoroughly coat each strand with the sauce and serve piping hot. garnish with black olives.

POTSIE'S WHITE TRASH TRINITY

Steps:

• Pour oil into a skillet with a tight fitting lid (preferably cast iron but go with what you have)and then add potatoes, onion, and okra and toss.
• Heat your skillet (with all of the ingredients) over medium high heat.
• Sprinkle with garlic powder and a generous amount of pepper. Save salt for later(Salting potatoes makes them "sweat". Just like eggplant. You don't want them to do that while trying to brown them -- it will increase your cooking time.).
• Cover skillet with a tight fitting lid and cook over a medium high heat until potatoes are steamed soft, stirring about every 5 minutes. Don't use a high heat YET -- you are not trying to brown the potatoes yet just get them soft.
• They should be soft in about 15-20 minutes, depending on the size of your cubed potatoes. I like to cube mine relatively small- I think the end result is a better texture. (For me, anyway).
• After potatoes are soft, remove the lid (and don't recover anymore) and turn the heat up to brown the potatoes. I usually only turn them two or three times because I like some of them browned and other ones still soft.
• When browned to your liking remove from skillet and salt to your taste.
• Serve with ketchup if you must but a creamy white gravy is better.