The Transcendental Diver Cookbook
by
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Pan Dill Sauce 2 pint of Chicken Broth Yields: 1 quart Serves: 4 to 6 people Preparation Time: 10 to 15 minutes Serving suggestions: Over pasta’s, vegetables, rice, chickens, sautéed or fried or broiled fish, and cooked shell fish. White Mediterranean Pan Sauce Place butter in 1 1/2 quart to 2-quart saucepan under medium heat and melt. Then add garlic and shallots simmer for about 1 minute then, add Chicken Broth stir until the mixture is simmering. Then add the remaining ingredients simmer for 1 to 2 minutes then serve. Yields: 1 quart Serves: 4 to 6 people Preparation Time: 10 to 15 minutes Serving suggestions: Over pasta’s, vegetables, rice, chickens, sautéed or fried or broiled fish, and cooked shell fish. Tomato and Cream Sauce Blends Tomato Cream Provo Sauce 3 tablespoons of olive oil Place olive oil in 1 1/2 quart to 2 quart sauce pan under medium heat, then add garlic sauté for about 30 seconds then, add onions, green peppers, salt, pepper, basil, parsley, oregano, and Bay leaf simmer until peppers are limp. Then add tomatoes, heavy cream and let simmer for 10 minutes, then add olives and artichokes and let simmer 2 minutes, then serve. Yields: 1 quart Serves: 4 to 6 people Preparation Time: 35 minutes Serving suggestions: Over pasta’s, vegetables, rice, chicken, sautéed or fried or broiled fish, and cooked shellfish.
1 pinch of nutmeg (adjust to taste)
1 pinch of white pepper (adjust to taste)
1 pinch of salt (adjust to taste)
5 tablespoons of chopped fresh dill
Place Chicken Broth in 1 1/2 quart to 2 quart sauce pan under medium heat and simmer then add the remaining ingredients simmer for 1 to 2 minutes then serve.
3 tablespoons of butter
3 cloves garlic minced
2 cloves shallots minced (can be replaced with onions)
2 pint of Chicken Broth
1 pinch of nutmeg (adjust to taste)
1 pinch of white pepper (adjust to taste)
1 pinch of salt (adjust to taste)
1/2 teaspoon of fresh chopped basil
1/2 teaspoon of fresh chopped parsley
3 cloves of fresh chopped garlic
1 medium size onion minced
1 medium size green pepper sliced
1 pinch of salt (adjust to taste)
1 pinch of black pepper (adjust to taste)
1 teaspoon of fresh chopped basil
1/2 teaspoon of fresh chopped parsley
1/2 teaspoon of oregano
1 Bay leaf
1 cup of heavy cream
1 quart of chopped tomatoes (canned or fresh)
12 pitted Greek black olives (sliced)
8 oz. Can of water packed Artichoke hearts (drained and quarter)
Formats
Book Details
About the Book
Divers and Fisherman from all walks of life wave their magic wands over seafood. France, with their butter and cream and wine to form a luxury's product to tantalizes the palette Italy with tomatoes, herbs, and garden vegetables. Africa inspires a gumbo, with its traditional and ceremonially over tones. Orient with its exotic seasonings and history. Caribbean with its New World and Old World inspirations with the features of the islands fruits, Mexico, with its simple ingredient to express its potential. Southern Florida, a blend of New World and Old World to form its own taste that inspires to be creative with the local and imported seafood. There is no secret in cooking all there is, to have a true understanding of your ingredients. When the proper proportions of seafood and ingredients are combined in the proper sequence your product can be magical in all aspects of flavor, appearance, and presentation. The only secret to cooking your seafood is to meet it potential. In this book I reveal these secrets that will take the mystery out of cooking from the inexperienced to the experienced person. This book will bring out the creative chef within you by understanding the proper format of cooking. When you go diving, fishing or, shopping and decide what you or your friends want to eat you can adapt to what ever you have found and express it at the diner table. The original intention of this book is to use a sequential method of approach in application of ingredients. Which in turn let the user to develop a technique in cooking. Which is listed in the beginning of the book with the use of spices, herbs, and measurement conversions. That gives the ability to be creative in their own right, also a note section for writing your notes. My intentions are not to change your diet restriction, it is to make you aware that there is endless possibilities of preparing good healthy food. Just following a sequential method by using this method you bring out the best of the ingredients. In your final product and it take the mystery out of cooking. While writing this book I have had encouragement from friends, family, and customers. Which is a reflection of Old World training, which enabled me to use the New World ingredients to formulate a common denominator, in which is the sequential approach to make the variations of sauces that will complement your fish, seafood, poultry, pasta, vegetables, and rice. With this sequential approach you can be creative in your cooking and also you become efficient in food preparation. Time is an important issue so you can make the best of it; I have listed with all the recipes' preparation time and yield, which is a guide. The note section is for you to list ideas and variation.
About the Author
I grew up in New York City in the 50s and 60s, and my family life has been filled with different types of ethnic rituals and traditions. Which revolved around friends and family gatherings around different foods. When I was a child I spent a lot of time in my grandmother’s kitchen, she would take the simplest ingredients and make it taste and look great. My grandmother would give me a job to do when she is preparing a festive meal She would explain and show me how to prepare her delicious dishes. She made it so simple and it developed into a profession that I chose. In my early teens, I got a summer job in the mountains of Pennsylvania in a kitchen. The Executive Chef put me under his wing and I went though an apprenticeship that lasted four years working in New York City and after that period he got me enrolled into the Culinary Institute of America. After graduation I continued with my education and career in the culinary arts. Now when we have gatherings with friends or family I would get involved in the food preparation and my friends and family would say " Write a book and share what you know". I have for the past thirty-five years or so have received and created recipes though working in the food industry. Chefs that I have known and worked with are now only memories of the past all that remains is what they have past on by word of mouth and the experiences of working side by side. These chefs are of the Old World. What I have learned from these Chefs was to make the most of what little you have. As you know I have formal education in the culinary arts. I also have formal education as a scuba instructor and I have been scuba diving since the early 1960s. Diving and cooking introduced me to all types of people from all walks of life. When I go scuba diving and tell them I am a chef, they ask me a list of how can I cook this fish or the lobster I caught. In most cases I would end up help prepare the meal of what we had caught that day. They would just have the bare necessities, so you make the most of it. They were amazed of the out come of the meal. I would get a phone call or an e-mail saying "Hey Marc I caught these lobster or speared this fish how can I cook this?" This has been going on for fifteen years now. My friend told me to write a book. I made cooking look easy to them. That is one of the reasons why I wrote this book.