Recipes

Our family's amazing recipes - foods made for sharing!

Crab, Shrimp, or Prawn Cocktail

A crab, shrimp or jumbo prawn (jumbo shrimp) cocktail offers the dinner host an easy and most elegant appetizer. Your favorite shellfish mixed with a dollop of Paladini Cocktail Sauce creates not only a wonderful epicurean delight but also creates a gala mood. The hint of fresh horseradish, lemon juice and herbs are already mixed to perfection so all you have to add is the shellfish … and your guests.
Serves four
1 pound crabmeat, shrimp meat or jumbo cooked “tails-on" prawns (shrimp).
1 jar Paladini Cocktail Sauce
To refresh the full flavor, add a squeeze of fresh lemon juice and a teaspoon of fresh horseradish and mix in.

Evenly divide the shellfish into four portions, then place into shellfish cocktail glasses, if using jumbo prawns arrange around top of glass. You can also place the shellfish on small shallow bowls or on a large lettuce leaf. There are endless ways to present your cocktail, elegant or casual. Spoon two large tablespoons of the cocktail sauce in the center of the glass or over the shellfish, depending on your presentation. Add a wedge of lemon for color if you wish … and enjoy!

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More Paladini Cioppino & Pasta Sauce Serving Suggestions

Paladini Cioppino / Pasta Sauce is a thick versatile sauce perfectly acented with basil, oregano and other spices with a hint of red chili flakes for a bite. It's uses are unlimited…we hope we can spoil you forever once you have tried it! Use Paladini Cioppino / Pasta Sauce with the followng:

• Chicken cacciatore.
• Lasagne, ravioli's, cannelloni, spaghetti & meatballs, pizza.
• Italian sausage & mushrooms over penne pasta.
• For a special luncheon treat; Open English muffins, drizzle with olive oil, sprinkle with garlic powder, layer with mozzarella cheese and cover with Paladini Cioppino/Pasta Sauce, add a little grated cheese, sprinkle with oregano and put under broiler until cheese melts for “a quick & easy mini pizza"!
• Lightly breaded Veal cutlets covered with melted mozzarella on a bed of Paladini Cioppino / Pasta Sauce.
• Baked fish smothered with Paladini Cioppino Sauce and a squeeze of fresh lemon juice.

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The famous San Francisco Crab or Shrimp Louis

Serves two (as a main course)  

• 12 oz. crabmeat, shrimp meat or cooked prawns “tails-off" (shrimp)  
  
• 1/2 head iceberg & 1 head romaine lettuce 
• 1 Tomato
• 2 Beets
• 2 hard boiled eggs
• 8 white asparagus 
• 10 black olives
• Optional 1/2 avocado
• 1 jar Paladini Louis Dressing (Shake well before using)
  

Cut one-half head iceberg lettuce and one head hearts of romaine lettuce into bite size pieces, hard boil two eggs, slice one large tomato into bite size wedges, slice two beets, open can of white asparagus and put eight aside, open can of black olives and put ten aside, (and optional, slice one-half  avocado). Mix the lettuce together then arrange on two large serving plates, evenly divide and mound the crabmeat, shrimp meat or cooked prawns onto the center of the lettuce, evenly divide and place the tomato wedges, beets, white asparagus (and optional avocado). Shell then slice eggs in half, divide them and arrange on the dish, place olives around the plate. Pour the Paladini Louis Dressing in desired quantity over the shellfish and the entire entree salad. You are now ready to experience what San Franciscan's have been enjoying for over a century in the famous old hotels of the city…    “The Authentic Taste of San Francisco"

Hot & Spicy Cocktail Sauce

We used the same recipe as our regular Cocktail Sauce but added an extra “fiery bite" … for those wanting to spice it up a bit!

• Bring “oysters on the half shell" back to life with our Hot & Spicy Cocktail Sauce!
• Spice up any shellfish cocktail
• Use in place of ordinary mondane catsup to accent meats
• To refresh the full flavor, add a squeeze of fresh lemon juice and a teaspoon of fresh horseradish and mix in.
  

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Festive Summer Seafood Salad

For a quick yet impressive summer meal, try this “Festive Summer Seafood Salad." Since the Paladini Tartar Sauce already has minced capers, chopped dill and other complimentary seafood herbs, it makes preparing this meal a breeze.
Serves four

• 1 can white, chunk tuna in water
• 1 tablespoon lemon juice
• 1 cup “threaded" and chopped celery
• cup chopped yellow bell pepper
• cup grated carrot
• Freshly chopped parsley for garnish
• 1 can premium salmon
• 1 large head of romaine lettuce shredded
• cup chopped green onion
• cup chopped red bell pepper
• 1 jar Paladini Tartar Sauce

Open cans of tuna and salmon and thoroughly drain. Empty into a large glass bowl. Pour tablespoon of lemon juice over the seafood and toss to evenly coat. While seafood is marinating divide the shredded lettuce equally amongst four plates. Mix the remaining ingredients together with the seafood using a fork to thoroughly combine all colors and flavors. Spoon of the mixture into the center of each salad ladden plate. Lightly sprinkle with chopped parsley for garnish and serve. Well suited to be accompanied by faccaio bread. The mixture can also be placed in pita bread for an extra flare.

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More Paladini Tartar Sauce Serving Suggestions

Paladini Tartar sauce accented with minced capers and chopped dill, lends to many uses. A simple dip for all  fish and shellfish or any battered seafood or barbecued fish. Use for summer salads, seafood sandwiches or as a sandwich spread in place of ordinary mundane mayonnaise. With it’s fresh zingy flavor it is a perfect compliment for all seafood dishes.
Use Paladini Tartar Sauce with the following;

• Traditional fish & chips
• Stuffed avocado with shrimpmeat or crabmeat
• Fantastic tuna salad sandwich
• Teriyaki Ahi tuna flavored with wasabi
• Crabmeat or shrimpmeat salad in cabbage bowls
• Fresh vegetable crudite with red peppers
  

Authentic Cioppino

Who better to offer you an authentic Italian Cioppino than Paladini!
Crabs, clams, prawns (shrimp) and other seafoods of your choice simmer in their tomato and herb bath to create not only a tasty, but fun meal. Get the bibs ready and put down two table cloths, because when you start enjoying this old time traditional Italian meal, manners and cleanliness are quickly forgotten! Be sure to always have a jar of Paladini Cioppino / Pasta Sauce in the cupboard. It is a versatile tomato basil sauce not only for all seafood dishes, but also fantastic for all pasta type dishes, chicken, veal, sausages and many other traditional Italian meals. It is a perfect blend of basil, oregano and other spices, hinted with chili flakes for a little bite! It's uses are only limited by your imagination. Possibly the finest Cioppino / Pasta Sauce available in stores anywhere!
 Serves four

• 2 – 26 oz jars Paladini Cioppino Sauce
• 12 live medium clams 2 cooked Dungeness crabs cracked, cleaned and sectioned
• 12 oz firm raw fish fillets such as pacific snapper, sturgeon, sea bass or halibut, cut into bite-sized pieces
• 12 medium to large raw prawns in the shell (shrimp), I like to use raw peeled & devained…"not as messy “
• 2 tablespoons fresh lemon juice
• Fresh parsley

Optional:

• 8 medium fresh raw scallops and / or 8 live mussels
• cup white wine ( highly recommended )

Heat the Paladini Cioppino Sauce on medium-high heat in a large pot. Add the clams (and if using, the mussels), add white wine, simmer covered for 15 minutes, stirring & checking often, when clams (and mussels) open, remove and place into a deep bowl saving any liquid. Add the cooked crab sections, stir to cover with sauce bringing some sauce to the top, simmer covered for 6-8 minutes. Add the clams (and mussels) with all their liquid, the fish pieces, prawns (and if using, the scallops), stir covering with sauce, simmer covered for another 5-6 minutes, add lemon juice and stir again. Place on large deep dishes in equal portions, cover with sauce, garnish with fresh chopped parsley and serve.
“Personally",  I like to cook in a seperate pot using another jar of sauce, the fish pieces and prawns (and if using, the scallops), for 5-6 minutes, starting when the crab is heated through, also adding white wine and lemon juice. The fish pieces will not get broken up and It is easier to find these succulent items to serve in equal portions.
Serve with fresh sour dough French bread. You are now ready to enjoy …“The Authentic Taste of San Francisco"

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Belgian Endive stuffed with Crab or Shrimp Louis

This recipe is a combination of old San Francisco and new California cuisine. Crabmeat or shrimp meat mixed with Paladini Louis dressing is gently laid within a Belgian endive leaf for a great mix of smooth creamy seafood and crisp endive. It can be served as a passed appetizer or arranged on a plate as a first course. Either way, be prepared for the raving to begin!

• 1-2 Belgian endive depending on their size
• pound crabmeat or shrimpmeat
• 1 jar Paladini Louis Dressing (shake well before using)
• A squeeze of fresh lemon juice

Carefully peel back and separate the endive leaves. Rinse and pat dry. Mix the crabmeat or shrimpmeat, lemon juice and 3-4 tablespoons of Paladini Louis Dressing depending on your taste. Gently spoon the shellfish mixture onto the leaves. Do not over load them so they can be easily picked up for eating. It's that easy!

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Other Paladini Louis Dressing Serving Suggestions

Paladini Louis Dressing's versatility is unlimited.Use Paladini Louis Dressing with the following: 

• A dip for west coast fresh cooked & cracked Dungeness crabs.
• In place of Remoulade sauce with east coast Lump crab or west coast Dungeness crab cakes.
• A dip with decadence for chilled jumbo prawns (jumbo shrimp).
• Crab Meat or shrimp meat Louis sandwich on sourdough… “a real San Francisco treat!"
• Crabmeat or shrimpmeat Louis & crestini appetizer.
• Crabmeat or shrimp meat Louie stuffed mini pita appetizer with marinated cucumber.
• Cold seafood pasta salad.
• Use it as a dip with fresh vegetables as an appetizer.