Ingredient: Bay Leaf

Shrimp (Bryce’s with sauces)

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 Shrimp (Bryce's with sauces)
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Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
Servings
Ingredients
Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Instructions
Shrimp
  1. In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
  2. Bring to boil and simmer 5 minutes
  3. Add shrimp, then lemon and simmer until just pink (about 5 minutes)
  4. Drain under cold water and chill
Remoulade Sauce
  1. Mix and refrigerate for 1 hour or more

Salmon Mousse

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 Salmon Mousse
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Instructions
  1. Poach salmon with onions, bay leaf and celery.
  2. Separate from skin and mash salmon, making sure that there are no bones
  3. Add the rest of the ingredients and refrigerate for a few hours before serving

Spaghetti and Shrimp (Kevin)

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 Spaghetti and Shrimp (Kevin)
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Course Dinner
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Course Dinner
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Instructions
  1. Blance and peel tomatoes
  2. Saute the onion and garlic in olive oil
  3. Add the chopped tomatoes, seasonings and wine
  4. Let the sauce simmer for 5 minutes until well blended
  5. Add the shrimp and cook for 5 minutes; do not overcook
  6. Cook pasta al dente
  7. Drain and place sauce over spaghetti
Recipe Notes

Can sub fresh tomatoes with 16oz can tomatoes

Mushroom Eggplant Sauce

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 Mushroom Eggplant Sauce
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Instructions
  1. Stir fry mushrooms, eggplant, crushed garlic in 1/4 cup olive oil for about 4 minutes
  2. Add the rest of the ingredients and simmer for 1 hour

Bolognese Sauce (Williams Sonoma)

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 Bolognese Sauce (Williams Sonoma)
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Instructions
  1. In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
  2. Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
  3. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.

Short Ribs with Tagliatelle

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 Short Ribs with Tagliatelle
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Prep Time 20 minutes
Cook Time 3 hours
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Prep Time 20 minutes
Cook Time 3 hours
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Instructions
  1. Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
  2. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
  3. Using a slotted spoon, remove the pancetta from the pan and set aside.
  4. Add the short ribs to the pan and brown n all sides, about 7 minutes total.
  5. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
  6. Then add the tomatoes and tomato paste and pulse.
  7. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir.
  8. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
  9. Bring the mixture to a boil.
  10. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
  11. Remove the lid and simmer for another hour and a half, stirring occasionally.
  12. Remove the meat and bones from the pot. Discard the bones.
  13. Shred the meat and return it to the pot.
  14. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.