LUSCO'S VINAIGRETTE

Lusco’s House Salad- Toss Vinaigrette over mixed greens with fresh tomatoes and season with salt

 

Lusco’s Special Salad- Add anchovies, capers, and black olives to your house salad

 

 

Lusco’s Mediteranean Salad- Top your house salad with feta cheese, purple onion, capers, and black olives

 

Lusco’s Sliced Tomatoes-Slice homegrown tomatoes and top with Lusco’s Vinaigrette, fresh basil, and freshly grated romano or parmesan cheese

 

 

Marinated vegetables- Pour vinaigrette over fresh cucumbers, fresh tomatoes, purple onion, hot pepper and any of your favorite fresh vegetables and marinate in refrigerator. They get better with age!

Pasta Salad- Take your favorite cooked pasta(we like rotini), and add cut up artichoke hearts(canned and drained), red and green bell pepper, spring onion, black olives and green olives and mix well in a bowl.  Pour vinaigrette over them, season with salt, pepper, and dill weed. Refrigerate and allow flavors to marry and ingredients to marinate.  Enjoy!

 

Lusco’s Broiled Shrimp Sauce for Seafood, Beef and Poultry

Shake well before using.  Great on any broiled seafood items such as shrimp, oysters, crabmeat, scallops, soft shell crab.  This is also good on broiled chicken, quail, dove, and Cornish hen. Some have used it as a marinade for beef.

Lusco’s Broiled Shrimp- prepared the easy way- in your large wok or large skillet

1 stick margarine- 16 medium shrimp (clean and devein) (for 8 per person)- salt and pepper- ½ cup Lusco’s Sauce

1-     Melt margarine in a skillet.  Add shrimp and season on one side with salt and pepper.  Stir over medium to medium high heat until just pink.

2-     Turn shrimp over and season the other side.  Reduce heat and cover.  Simmer for three minutes or until shrimp are cooked.

3-     Remove from heat. Slowly add Lusco’s Shrimp Sauce. Serve over rice and with toast.

May serve it from the same dish you cooked it in!  Make sure to sop up the sauce with your bread.

 

Crabmeat Karen-

1 stick of margarine- jumbo lump crabmeat- salt and pepper- ½ cup Lusco’s Shrimp Sauce

Melt margarine in skillet.  Add crabmeat and season with salt and pepper. Stir over low heat until crabmeat is completely heated.

Remove from heat and add sauce.  Serve with toast.

 

Broiled Chicken-may use ½ chicken, chicken pieces, or chicken drummies

Broil chicken basting with melted margarine, salt, and pepper.  Cook on both sides basting and seasoning until cooked.  Remove from heat. Mix ½ stick margarine melted and ¼ cup of Lusco’s Shrimp Sauce and baste and smother chicken with sauce to serve.

This recipe is great on broiled dove, quail, and Cornish hens also. Add toast.

 

 

Marinated eye of the round-

Place your eye of the round in a plastic container with a top.  Pour Lusco’s Shrimp sauce over the meat and place in refrigerator.  Marinate your meat over night, and every couple of hours turn your meat in the container. The next day, remove and cook on the grill. A very good customer shared his recipe with us so we hope you enjoy it.

 

Oysters Brochette

Cut bacon in 1 ½ inch strips. Thread on skewer alternating oysters and bacon.  Lay on piece of foil (shiny side down and on baking sheet) swimming in melted margarine.  Broil slowly until bacon is cooked and season only with pepper.  Turn the skewers and cook other side the same way. Remove from skewer and pour equal amounts of drippings and sauce over oysters and bacon.  Serve with toast.

**Lusco’s Broiled Shrimp sauce is to be added after your dish is cooked.  Do not cook the dish in the sauce for any of these recipes.

 

Lusco’s Fish Sauce for Fish and Shellfish

 

Shake well before using.  Heat and bring to a boil to use.  Keep tightly closed.  Great on any broiled fish(freshwater and saltwater) and other broiled seafood items such as broiled soft shell crab, crabmeat, and scallops.

Broiled Fish

Directions:  Score fish if using whole fish, but not necessary for fish filets. Broil fish constantly basting with melted margarine and seasoning only with salt.  You need only to season with pepper only once before turning fish over.  Cook other side following the same directions. Place broiled fish on serving dish and pour equal amounts of melted margarine and hot fish sauce over the fish and serve.

 

Crabmeat Gayle

1 stick margarine- jumbo lump crabmeat- salt and pepper to taste- ½ cup Lusco’s Fish Sauce

Melt margarine in skillet.  Add crabmeat, season with salt and pepper and cook over low heat.  Stir and cook until completely warmed throughout. Remove from heat and add ½ cup Lusco’s Fish Sauce.  Serve with toast.