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Written by Chef Phil

Monday, 06 June 2005

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Chef Phil's
Weekly Recipe

Updated Weekly

Sausage and Vegetable Frittata Recipe

Tomato Pie Recipe
Grilled Pork Brochettes with Confetti Rice Pilaf Recipe
Crab Stuffed Shrimp Wrapped in Bacon Recipe
Pan Seared Soft Shell Crab Hoagie Recipe
Seafood Stuffed Flounder with Tomato Dill Cream Recipe
Garlic & Ancho Rubbed Porterhouse Steaks Recipe
Chicken Cordon Bleu with Mornay Sauce Recipe
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe
Chef Phil's Brief Introduction to Cooking

Seafood Stuffed Flounder with Tomato Dill Cream

Recipes will be updated weekly on Monday's.
(This will give you enough time to get the ingredients and practice for next weekend's date.) 

Weekly Recipe for June 6-12, 2005

Seafood Stuffed Flounder with Tomato Dill Cream
Prep Time: 15 minutes
Cook Time: 20 minutes.
Time she will remember it: Forever. Women never forget.

Stuffed Flounder

Serve with: Rice-pilaf, steamed fresh carrots with butter and taragon. 

4, 6oz. Boneless, skinless
flounder filets
8oz. Bay scallops
8oz. Bay shrimp
2 sleeves of Ritz crackers, crushed
1 ea. Medium onion, minced
2 stalks celery, minced
16 oz. Heavy cream
4oz. Butter 
Salt and pepper to taste
Tabasco and Worcestershire sauce to taste

Sauce:
2 ea. Beef steak tomato’s, seeded and medium diced
2 Tbl. Roughly chopped dill, no stems
2 oz. Shallots, minced
12oz heavy cream

Method:
in a medium size sauce pan melt butter on low heat, add onions and celery and sweat until onions become translucent, turn heat up to medium high add scallops and shrimp sauté approximately 2 minutes add cream and bring to a boil, remove from heat add Ritz crackers, tobasco, Worcestershire and salt & pepper.
Split flounder filets down the middle length wise
Place approximately 6 oz scoop of stuffing mix on a buttered oven ready pan place flounder fillet around stuffing making sure that you wrap fillet with skinned side in.
Put in a 375° oven for 20 minutes.

Sauce:
Place shallots and cream in a 2 qt. Sauce pan and bring to a boil, reduce cream by half and add tomato and dill, bring back to a boil season lightly with salt and pepper and pour liberally over finished fillets. Bon appetit!

Tip:
The skinned side of the fillet is the smooth and slightly darker side, it is important to place this side in because when the fish cooks it naturally curls in.

Makes 4 servings.

Wine Selection: Lungarotti 2003 Pinot Grigio, Southern Italy, Italy.
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© 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld.

Re-print with permission only.
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