My Favorite Tuna Melt

This recipe is modeled after one from a local restaurant that my family loves. I think it turned out just like the real thing! I apologize for my camera. I'll hopefully be getting a new one for Christmas:)

My Favorite Tuna Melt

2 Large cans Albacore Tuna
1/2 c. Mayo
1/3 c. chopped white onion
1/3 c. chopped celery
1/3 c. chopped kosher pickle
2 hard boiled eggs, chopped
1/2 t. garlic salt
pepper to taste
sliced tomato (if desired)
10 slices Sharp cheddar
10 Pepperidge Farms English muffin halves
Butter

Toast English muffin halves and butter. Set aside. Set oven to broil. In large bowl, combine tuna, mayo, onion, celery, pickle, egg, salt and pepper. Stir well. Add more mayo if necessary. Mound tuna mixture onto muffin halves top with tomato, then cheddar. Broil until cheese is bubbly. Makes 5 servings.

Shrimp Bisque

Mmmm! This was the perfect meal for a fall evening. I served it with asiago focaccia. The recipe is from Barefoot Contessa's At Home cookbook. I have made a few adaptations as noted below.


Shrimp Bisque

1 lb. large shrimp, peeled and deveined, shells reserved
4 C. seafood stock (I used vegetable stock)
3 T. olive oil
3 Leeks, chopped, white and light green parts
1 T. chopped garlic
pinch of cayenne pepper
1/4 c. cognac
1/4 c. sherry (I omitted the cognac and used 1/3 c. sherry)
4 T. unsalted butter
1/4 c. flour
2 C. Half and half
1/3 c. tomato paste
2 t. salt
1 t. black pepper

Place shrimp shells in stock in a saucepan and simmer for 15 minutes. Strain and reserve stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat olive oil in large pot. Add the leeks and cook for 10 minutes over medium-low heat or until leeks are tender but not browned. Add garlic cook for 1 more minute. Add cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to food processor and coarsely puree.
In the same pot, melt butter. Add the flour and cook over medium-low heat for 1 minute, stirring with wooden spoon. Add the half-and-half and cook, stirring iwth a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, the tomato paste, salt and pepper and heat gently until hot but not boiling.