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Seafood Sauce Recipes from the Venus de Milo Restaurant
Marinara Sauce for Seafood Sautés
Pesto Sauce for Seafood Sautés
This is an excellent seafood dip. It is made by combining equal parts of blue cheese salad dressing and cocktail sauce.
A quick cocktail sauce can be made by combining ¾ cup of tomato ketchup with ¼ cup of horseradish, the juice of 1 lemon and a dash of Tabasco Sauce.
Sauce Louis is a San Francisco delight, most associated with the appetizer Crab Louis. You will find that Sauce Louis is a very nice accompaniment to lobster or shrimp also. Normally this sauce is made with pink mayonnaise, which is a mayonnaise chili sauce variation. A quick Sauce Louis is made by combining ¾ cup of Russian salad dressing with 2 tablespoons of horseradish, 1 teaspoon of Lea & Perrins, and a dash of Tabasco Sauce.
The traditional Sauce Louis starts with 1 cup of mayonnaise into which we fold ¼ cup of heavy cream, ¼ cup of chili sauce, 1 teaspoon of Lea & Perrins, ¼ cup of chopped green pepper, ¼ cup of chopped green onion, 2 tablespoons of lemon juice, a dash of Tabasco Sauce, and salt and black pepper if needed.
Seafood Salads – Serving Suggestions
Seafood salads can be created using a variety of herbs, dressings, and seasonings. Minced celery and mayonnaise are the most commonly used components of a lobster salad. A good accompaniment for a seafood salad is a garnish of fresh fruit such as grapes or fresh melon slices. Seafood salads or cocktails are usually served over a bed of lettuce leaves or garnished with ornamental greens such as flowering kale. Don’t forget to include your favorite seafood sauce and lemon wedges to complete this dish.
The safety issues surrounding cold seafood salads always seem to lead back to the dressings used when in fact these dressings are not hazardous in and of themselves. Mayonnaise for example is made with an amount of vinegar that is more than sufficient to prevent bacterial growth. The acidity of vinegar creates a medium in which bacteria can not grow. Lobster meat on the other hand has a high pH level, which allows bacteria to grow at an alarming rate if the food is not handled properly. When lobster meat is mixed with mayonnaise the acidity is neutralized and the over-all pH will rise which makes lobster salad a potentially hazardous food. A few simple safety precautions will insure a safe dining experience for you and your guests. The best safety tip is to keep these items cold and covered.
Note: Most tomato sauces are spoiled by over cooking or by adding too many ingredients, so resist the urge to over spice. Seasoning is intended to enhance the delicate flavor of the tomatoes. Canned tomatoes on the other hand may require a little more reinforcement as a bit of flavor is lost during processing. This sauce is excellent over green beans or served as a meatless spaghetti sauce.
Preparation Time: Approx. 60 minutes
Yield: 3 cups
Ingredients:
12 finely chopped anchovies
2 tablespoons olive oil
the oil from the anchovies
2 tablespoons minced garlic
3 cups crushed Italian tomatoes
1 teaspoon oregano
2 tablespoons chopped parsley
salt and pepper to taste
Method:
Sauté the garlic in the olive and anchovy oil. Add the tomatoes, the
anchovies, the oregano, and the parsley. Bring to a boil, reduce the heat and
simmer for 25 minutes whiles stirring occasionally.
Pesto Sauce for Seafood Sautés
A Pesto is a sauce made of solid ingredients that are crushed into a paste in either a mortar or a food processor. There are many variations of Pesto. For these recipes we will use a Genoese Pesto, which is the traditional Italian variation.
Preparation Time: Approx. 20 minutes
Yield: 1 pint
Ingredients:
1/2 lbs. fresh basil leaves
3 garlic cloves
1 and 1/2 tablespoons of toasted pine nuts
1/2 tablespoon of coarse salt
4 ounces of Parmesan cheese
1/2 cup of virgin olive oil
Method:
Wash and dry the basil leaves. Put all the ingredients except the olive oil
in a blender or food processor. Blend the mixture to a paste. Fold in the olive
oil with a wooden spoon.
Many recipes for Newburg Sauce call for paprika
as the coloring agent rather than using a tomato product. While a sauce colored
with paprika may be more stable, paprika has a tendency to be bitter tasting.
For this reason we use tomato puree to color our Newburg Sauce. Take special
care not to boil the sauce as the acidity of the tomato may cause the sauce to
break or separate.
Preparation Time: Approx. 45 minutes
Yield: 4 servings
Ingredients:
¼ cup butter2 cups milk
3 tablespoons all purpose flour
½ cup tomato puree
salt to taste
2 tablespoons sherry wine
Add the hot milk to the roux –tomato mixture a ½ cup at a time while
continually whisking. Once the milk is incorporated into the sauce add the
sherry wine and check the seasoning for saltiness. Simmer the sauce over a low
heat for about 10 minutes to allow the alcohol to burn off then remove the sauce
from the fire and cover.
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