signature recipe

[coolchef]

ok i have never shared this befor but now that i am retired..what do i care

hope you enjoy it.

when i was excutive chef at a destination resort we did a grand buffet once a month ,this was not an ala carte opption.it was part of the buffet.

i named it after my wife

it is not cheap to make

and it is an artory clogger,but what to heck

here goes;

SEAFOOD A LA DOTTIE

sautee shrimp,lobster.and scallops in butter and garlic

deglaze with white wine or sherry

toss this into a simple white sauce {bechmel}

add grated cheese {alfredo}

toss in a dash of cayenne pepper and dry mustard {monray}

serve atop fettucini

garnish with love and enjoy!

Edited October 4, 2007 by coolchef

[likeaneagle]

that sounds delish..

my sister's boyfriend is a chef, he works at a restaurant for only the "High Roller's"....you guy's cook the best.

[coolchef]

it's a labor of love!lol now that i am retired my bride does most of the cooking!

[now I see]

Coolchef,

I add powdered or english mustard (milder flavors) to my bechemels sometimes too.

I use the same sauce base when I make British style curry, I just add powdered curry, potatoes, onions, peas, lemon and shrimp, but I omit the cheese.  Sometimes I also add chix stock, or coconut milk or yorgurt.  Then I top it with chopped peanuts, raisins, cocnut, peppers, green onions, chutney, etc.. serve with rice.