• Left this one cooking all day prior to adding the fish. Reduced quite a bit and had to add some water back. Comes out on the thin side, like a a soup, but with a lot of flavor.
  • Needed a huge pot to cook all the fish. One we used wasn't big enough, mussels opened, but the clams didn't
  • Don't keep shellfish in plastic bags in the refrigerator, a batch of mussels were spoiled

Egg Nog
  • Recipe appeared in the NY Times the day before Christmas Eve
  • Probably the best tasting drink ever, and the combination of spiced rum and brandy was perfect

Calamari Salad
  • Added octopus, which takes a long time to cook. 4-5lb octopus boils for 1.5-2 hours until tender. Ours was smaller and seemed a little overcooked. It reduces tremendously, there isn't much left of a 2 lb octopus. Clean after boiling.
  • Calamari cooks very quickly, 40 seconds in boiling water, immediately into an ice bath
  • Added shrimp brined in salt and sugar mixture. They were washed off, and placed on to a heated sheet pan in a 400 degree oven for 2 minutes, and then flipped. The pan was placed just under the heat, like a broiler.
  • dressing in the recipe was perfect, probably used less since there was more fish than expected, which was good

Fried Baccala
  • Baccala soaked for 2 days and had next to no salt left. Probably could soak for 1 day and retain a little salt
  • Excellent batter. Created a few hours early and kept in the fridge
  • Fried quickly in small batches, oil was closer to 350 than 395
  • Kept warm in a metal pan with a cloth towel over it

Tuna and White Bean Salad
  • Needed more capers relative to the rest of the ingredients
  • Was very hearty, beans and tuna made a meal, not quite a side salad
  • Very good flavor

Scallops with Vanilla Champagne Cream Sauce

  • Scallops need to sear in small batches, big pan was overloaded with moisture
  • Used frozen scallops, perhaps too much water retained
  • Vanilla Cream sauce was overwhelmingly fragrant, but not much taste. Good for the plate, we served it on the side

Butterflied Baked Shrimp

  • Cooks quickly on trays
  • Breading seemed elaborate and tasted like breadcrumbs in the end. Investigate a better breading

Three Cheese Stuffed Eggplant Rollitini

  • Salted and dehydrated the eggplant to remove the bitterness. They gave up a HUGE amount of liquid and never stopped giving up water. Went through a lot of paper towels
  • Recipe is missing the tomato sauce in the ingredient list. We made a quick marinara with fresh basil which worked very well
  • Cheese mixture was easily rolled