Seafood Newburg Stoup With Cayenne Chive Buttered Corn Toasties Recipes

SEAFOOD NEWBURG

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

NEWBURG (CLASSIC SEAFOOD)

Steps:

• Cook the chosen protien with the butter for 3 minutes.
• Add sherry (and/or brandy).
• Cook 1 minute and add cream, salt, cayenne, nutmeg and egg yolks.
• Stir over a low heat until slightly thickened.
• Place protien on toast, points, puff or sliced french bread and pour sauce over top.
• Sprinkle cayenne and nutmeg on top and garnish with parsley.

SEAFOOD NEWBURG

Steps:

• Saute shrimp, scallops and lobster in butter.
• Add paprika.
• Move seafood to a crock pot set on low or warming dish.
• Add sherry to hot sauté pan and boil hard to de-glaze the pan.
• Add sherry and pan bits to seafood.
• In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
• Slowly whisk in milk pouring in a half cup at a time.
• Add cream slowly, whisking continuously until mixture thickens.
• About 3-5 minutes.
• (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
• Pour over warmed seafood and stir.
• Serve with linguini, saltine or common crackers or toast.

SEAFOOD ESSENTIALS: THE ULTIMATE NEWBURG SAUCE

Steps:

• PREP/PREPARE
• What is in a Name? I loosely based this on a Newberg sauce; however, you will see that name spelled two different ways: Newberg and Newburg. Is there a difference? Well from my research, if you are using "Newberg" then the dish only contains lobster, as in Lobster Newberg. However, if you are using other fish, then it is called Seafood Newburg. And now you know the rest of the story.
• Uses My primary usage is over seafood; however, it is excellent over eggs, in place of a hollandaise, or just over a plate of pasta, or drizzled on some steamed veggies. This sauce can be made ahead of time, up to a day, and then gently, mildly reheated when needed. Make sure to properly cover and put it the fridge. Note: This sauce cannot be frozen.
• Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Prepared Horseradish versus Horseradish Sauce Prepared horseradish contains vinegar, and often salt or sugar. This helps prolong the life of the horseradish and keeps it manageable. Prepared horseradish is typically used as an ingredient in anything that calls for horseradish. It can also be used on its own as a condiment. On the other hand, horseradish "sauce" is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate. Bottom Line If the recipe calls for prepared horseradish, DO NOT use horseradish sauce. Full Stop.
• OPTIONAL ITEMS The Worcestershire sauce and brown mustard add a certain je ne sais quoi to the dish, but when serving over eggs, I change out the brown mustard to yellow, and leave out the Worcestershire, and cayenne pepper.
• Gather your ingredients (mise en place).
• Whisk the cream, egg yolks, tomato paste horseradish, and Old Bay seasoning together in a bowl. Make sure they are thoroughly combined.
• If you are using any of the optional items, add them now.
• Add the butter to a saucepan over medium-low heat.
• After the butter has melted add the shallots and cook until translucent, about 3 - 4 minutes. Do not let them brown.
• Add the sherry and cook until about half of the liquid is evaporated, about 3 - 4 minutes. Turn off the heat and let sit for about 3 - 4 minutes.
• Add the cream/egg mixture to the saucepan. Then break the cream cheese up into small bits and add them to the saucepan.
• Breaking them up will help to facilitate incorporating into the sauce.
• Set the saucepan on a burner over medium heat and begin whisking.
• DO NOT STOP whisking until the sauce has thickened and is ready to serve. DO NOT go above a simmer.
• I am not talking about whisking like a mad hatter. Just keep the mixture in motion, and make sure that you keep scraping the bottom. Cooked sauces such as this have a tendency to thicken on the bottom, and we want to keep the sauce consistent.
• PLATE/PRESENT
• Serve over seafood, pasta, rice, eggs, whatever. Enjoy.
• Keep the faith, and keep cooking.

SAUCY SEAFOOD NEWBURG

Steps:

• Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
• Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
• Add the cream and soup. Cook until thick and creamy stirring continuously.
• Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
• Keep stirring.
• Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
• Garnish with some cooked shrimp or lobster pieces.
• Sprinkle a little fresh chopped parsley over.
• This serves about 12 for appetizers or 6 for entree..

SEAFOOD NEWBURG

Steps:

• Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
• Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

SEAFOOD NEWBURG STOUP WITH CAYENNE-CHIVE-BUTTERED CORN TOASTIES

Steps:

• Heat a medium soup pot over medium-high heat. Add the EVOO and the 2 tablespoons of cold butter, cut into small pieces. Add the veggies as you get them chopped, then season them with the bay leaf, salt, pepper, and Old Bay Seasoning. Cook for 5 minutes to begin to soften, then add the flour and cook for a minute longer. Next, add the sherry and cook for 1 minute. Whisk in the stock and bring it up to a bubble, then arrange the seafood in an even layer around the pan. Cover the pan and cook until the fish is opaque and the shrimp is pink, 4 minutes. Remove the lid and add the milk and cook for 2 to 3 minutes longer to thicken. Add about 1/4 teaspoon cayenne pepper, then adjust the seasonings. Discard the bay leaf.
• Melt the remaining 2 tablespoons of butter and 1/4 teaspoon of cayenne pepper in a small cup. Toast the corn pastries, brush with cayenne butter, and sprinkle with the chopped chives. Serve alongside the stoup.