1 cup Odell's Clarified Butter
4 egg yolks
Pinch cayenne pepper
3-4 tablespoons lemon juice
1/2 cup hot water, to thin sauce as desired
Salt & pepper to taste
In a microwave safe container or a small saucepan on stove top, heat Odell's Clarified Butter until
hot (110 ºF to 120 ºF). If the butter is too hot it will cook the egg yolks and not blend with them.
In a blender, combine yolks, cayenne pepper and 2 Tbsp lemon juice and blend on high speed for several
seconds. Eggs should start to turn a pale yellow. While the blender is running, remove center cap of lid
or carefully remove the entire lid. Pour hot Odell's Clarified Butter in a thin stream into egg
mixture. Continue to blend until sauce starts to thicken. Add one tablespoon of hot water at a
time to reach a desired creamy consistency. It may not be necessary to use the entire ½ cup of
hot water. Taste and adjust the seasoning with remaining lemon juice, salt and pepper. Blend to incorporate.
This rich Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh. The
key ingredient for these exotic treats is the semolina. Makes 2 dozen (24 servings).
1/2 cup cake flour
1/2 cup Odell's Clarified Butter
1 cup semolina flour
1 cup clarified butter
2/3 cup confectioners' sugar
3/4 teaspoon orange flower water
30 blanched almonds
Preheat oven to 275 degrees F (135 degrees C).
Sift together the cake flour, all-purpose flour, and semolina and set aside. Beat the butter for at
least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and
confectioners' sugar. Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl
for about 10 minutes.
On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness, and cut into 1 inch sided
diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of
Back 35 to 40 minutes in the preheated oven. Do not over bake. Let the cookies cool for at least an hour. The
are best served after they have cooled for several hours.
Dad's Spicy Chicken (Garlic Chicken)
This recipe is the absolute favorite of my girls since they were 3-5 years old. While this
is not a spicy dish the name has stuck and will forever be "Dad's Spicy Chicken!" If you like garlic
this is a great recipe!
4 whole boneless skinless chicken breasts (8 halves)
1 can Italian bread crumbs (spiced or not)
1/4 - 1/2 cup Parmesan cheese (grated or from the can)
4 Tbsp Italian seasoning
4 eggs beaten with a couple tablespoons of water
1 cup or more olive oil
1/2 - 1 cup Odell's Clarified Butter
4-6 cloves garlic finely chopped
2 fresh lemons cut into wedges
Garlic powder or garlic salt
Salt to taste
Prepare the chicken by trimming all fat and sinews and remove the thin membrane covering
the breasts. Butterfly the breasts or carefully slice them into filets about 1/8 -1/4 inch
thick. (Partially frozen is easier to slice) Rinse and set aside.
Pour about half the can of bread crumbs into a large plate or shallow flat bowl. Add a
couple teaspoons of garlic salt (or powder), a couple teaspoons Italian seasoning and a generous
portion of parmesan cheese. Stir well with a fork.
Place chicken filets in egg batter. Take a 10 -12 inch skillet on medium high heat add
olive oil and a heaping tablespoon of Odell's Clarified Butter, enough to well coat the bottom
of the skillet. Add a generous pinch of chopped garlic to the oil. When the garlic sizzles take
individual chicken fillets out of the egg batter and coat both sides with the bread crumbs.
Carefully place 3-4 fillets in pan.
Cook the chicken fillets 3-4 minutes per side until they are golden brown. Periodically
add oil, butter and chopped garlic. When the chicken is almost done squeeze lemon on the
When done, place chicken on paper towels to absorb the residual oil. Place in a
warmed covered casserole dish with layers of paper towels between until all the chicken has
Options: Roll a piece of Swiss lace or pepper jack cheese up in the breaded chicken
filet, use a tooth pick in to hold the roll together and cook. Try some hot sauce like Cholula®
to give the chicken some kick.
5 leaves slice Basil
¼ pound rock shrimp
2 Tbsp slivered garlic
2 Tbsp Odell's Seafood Butter
½ cup yellow tomatoes
½ cup Roma tomatoes
1 tsp salt
1 tsp cracked black pepper
1 tsp toasted pine nuts
Heat pan and add Odell's Seafood Butter and garlic. Add rock shrimp. Cook until tender. Add
tomatoes, basil, salt and pepper. Heat and Serve.
(Source: "The Midnight Gourmet")
Most blackened food is cooked in olive oil or Odell's Seafood Butter; the butter adds more
flavor and color. For blackening, there is only one pan that seems to work perfectly: an old-fashioned cast-iron
skillet. Blackening can be applied to meat, fish and vegetables. For maximum flavor, use fresh ingredients. Finally,
after cooking, clean the skillet completely so burned particles won't affect your next dish.
1/2 cup Odell's Seafood Butter
1 tsp dried thyme
1 tsp ground red pepper
1 tsp dried marjoram
1 tsp coarsely cracked black pepper
1 Tbsp paprika
1 tsp coarse salt
1 tsp ground garlic
1 tsp dry parsley
4 medium redfish fillets (or other firm fish)
Mix spices in a bowl. Place a large cast-iron skillet over high heat. When the skillet's color begins to
lighten (after 5 to 10 minutes), the pan is ready. Brush both sides of the fish with Odell's Seafood Butter,
then dip into spices. Place in the pan and drizzle a little of the melted butter over each piece. Cook 3 minutes.
Turn the fish, and drizzle a little more Odell's Seafood Butter over it.
Cook 3-6 minutes, or until done.
Blini With Smoked Salmon
Source: "Barefoot in Paris"
Blini are delectable little pancakes with Russian roots. Classically, they are served with either caviar or smoked
salmon. Here, Garten suggests smoked salmon topped with Cream Fraiche and fresh dill. If you like, top them with smoked
trout and add horseradish to the Cream Fraiche. The blini can be made ahead and either refrigerated or frozen (and defrosted), then
reheated on baking sheet for 5 to 10 minutes in 300-degree oven before assembling.
1/3 cup buckwheat flour
1/2 cup Odell's Seafood Butter, divided
2/3 cup all-purpose flour
1/2 tsp baking powder
3/4 tsp kosher salt
3/4 cup plus 2 Tbsps milk
1 extra-large egg
1/2 pound smoked salmon, thinly sliced
1/4 cup Crème Fraiche (See Notes)
For garnish: Fresh dill
Combine two flours, baking powder and salt in bowl; whisk to combine.
In separate bowl, whisk milk, egg, and 1 Tbsp Odell's Seafood Butter, then whisk into flour mixture.
Heat 1 Tbsp Odell's Seafood Butter in medium skillet and drop 1 Tbsp batter into hot skillet for
each blini. Cook over medium-low heat until bubbles form on top side of blini, about 2 minutes. Flip and cook
1 more minute, or until brown. Repeat with remaining batter. (You can clean the hot pan with dry paper towel
between batches.) Set aside.
To serve, top blini with piece of smoked salmon. Add dollop of Cream Friache and sprig of dill.
Notes: Crème Fraiche is a matured, thickened cream with a nutty flavor. It is sold at
some supermarkets, such as Gelson's and Bristol Farms. If you prefer, substitute sour cream.
Crispy soft-shell crabs with butter noisette and aged balsamic vinegar
Source: From "Crave: See Touch Smell Hear Taste" by Ludo Lefebvre (Regan Books). Tested by Susan
Selasky for the Free Press Test Kitchen
6 Tbsp Odell's Seafood Butter, divided
8 soft-shell crabs, about 2 ounces each, cleaned and dressed (See Notes)
Fleur de sel (sea salt) and freshly ground black pepper to taste
All-purpose flour for dredging crabs
1/4 cup strained fresh lemon juice
3 Tbsp fresh ginger, peeled and minced
2 Tbsp aged balsamic vinegar
2 Tbsp capers, drained, rinsed and chopped
2 Tbsp fresh flat-leaf parsley, chopped
2 Tbsp finely diced tomato, seeded
Preheat the oven to 200 degrees F.
In a heavy large skillet, heat 3 Tbsps of the Odell's Seafood Butter over medium-high heat. Sprinkle
the crabs with the sea salt and black pepper.
Dredge 4 of the crabs in the flour; shake off the excess flour. Add the coated crabs to the
Odell's Seafood Butter and cook until they are golden brown and crisp, about 2 minutes per side. Transfer
the crabs to a baking sheet and keep them warm in the oven.
Wipe out the skillet. Repeat with the remaining 3 Tbsps of Odell's Seafood Butter and 4 crabs.
Add the unsalted butter to the skillet. Stir over medium-low heat until the butter melts and is
golden brown, about 2 minutes. Whisk in the lemon juice, ginger, balsamic vinegar, capers, parsley and
tomato. Season the sauce to taste with fleur de sel and black pepper.
To serve, place two crabs on each of four plates. Spoon the sauce over the crabs and serve immediately.
Notes: To dress the crabs means to prepare them for cooking by cutting a portion below the eyes, cutting
off the apron and removing the rough gills. Rinse and pat them dry. It's best to have your fishmonger do
this for you; many soft-shell crabs are already dressed.
Enough Odell's Seafood Butter to cover the bottom of a sauté pan
1 tsp kosher salt
1 tsp fresh ground pepper
2 cups flour
1 (8-ounce) salmon fillet
Cover the bottom of a sauté pan with Odell's Seafood Butter. Heat pan.
On a plate, mix together the salt, pepper and flour.
Dredge salmon fillet in mixture and place into hot pan.
Brown on both sides (approximately 4 minutes per side).
New England Clam Chowder (Boston Style)
10 Cherrystone clams
1/2 cup Odell's Seafood Butter
6 Quahogs clams
1 clove garlic, minced
1 sm onion, chopped
1 rib celery, chopped
1/2 tsp white pepper
1 sm bay leaf
1/4 tsp thyme
1/2 cup all-purpose flour
40 oz clam juice
1 large potato, chopped
1 pint cream
Wash Cherrystone Quahogs clams thoroughly. Place Quahogs and in pot with 1/2 cup water. Cover tightly
and steam until clams open. Repeat this process with Cherrystones.
Remove clams from shell. Chop coarsely and reserve broth in separate container. In the same pot
add 1/2 cup of Odell's Seafood Butter and 1 clove minced garlic. Saute 2-3 minutes. Add chopped onion,
chopped celery, 1/2 tsp of white pepper, 1 small bay leaf, and 1/4 tsp thyme. Saute until onions are translucent.
Add 1/2 cup flour to make roux, stirring constantly. Cook over low heat for five minutes. Do not brown.
Slowly add 40 oz clam juice, stirring constantly to avoid lumps. Simmer for 10 minutes. Add 1
potato (chopped), cook until tender. Add 1 pint cream and bring back to simmer. Season to taste.
This recipe is a classic. Trout meunière is essentially trout in butter sauce with a sprinkling of fresh herbs
and lemon. I don't like heavy, complicated sauces on fish, because they cover the natural and delicate flavor of
seafood. Try this sometime when you see trout on sale.
4 (12-ounce) trout, pan-dressed (gutted, scaled but head and tail intact)
Salt and pepper
½ cup all-purpose flour
4 Tbsp Odell's Seafood Butter
2 Tbsp finely chopped parsley
2 Tbsp fresh lemon juice
Rinse off and dry the trout. Season with salt and pepper and then dredge in flour. Pat thoroughly to shake
off any excess flour.
Heat the Odell's Seafood Butter in a sauté pan, preferably oval, and place the trout in the hot butter.
Cook over medium heat for about 4 minutes on each side, depending on their thickness.
The trout skin should turn crispy and golden brown. Transfer the trout to a plate covered with paper
towels, pat off the cooked butter, and arrange them on hot plates or on an oval platter. Sprinkle with
parsley and lemon juice.
Discard the cooked butter from the sauté pan, add the fresh butter, and heat it over medium heat
until it froths. Spoon the hot butter over the trout, and serve immediately.
This is a great BBQ recipe that is quick and easy to fix as well as delicious. The basil, garlic, lemon juice mustard
and adds a wonderful flavor to grilled shrimp.
1/4 cup Odell's Seafood Butter, melted
2 1/2 Tablespoons olive oil
2 lemons, juiced
3 tablespoons brown spicy mustard
1/2 cup fresh basil, minced
4 cloves garlic, minced
Pinch of Sea salt to taste
Pinch of white pepper
3-3.5 pounds fresh shrimp, peeled and de-veined
In a shallow, dish or bowl, mix together olive oil and melted Odell's Seafood Butter. Stir in lemon juice, mustard, basil, and
garlic and season with salt and white pepper. Add shrimp and toss to coat evenly. Cover and refrigerate for 1 hour or more.
Preheat BBQ grill to high.
Remove shrimp from marinade and thread onto skewers.
Lightly oil grill grate, and place skewers on preheated grill. Cook for 4 minutes, turning once, or until the
shrimp turns bright red.