Question: How Long to Boil Chicken Tenders?

First Course
Seafood Stew
Yield: 10 servings
Ingredients
??6 (1 Lb) Maine lobsters
??20 medium size Sea scallops
??36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
??10 (1 oz) pieces of black cod
??� cup small dice carrots
??� cup small dice celery
??� cup small dice leek
??� cup small dice Idaho potato
??1 teaspoon kosher salt
??1 teaspoon ground white pepper or black pepper
??� teaspoon ground nutmeg
??1 quart heavy cream
??1 cup dry vermouth (can be made without)
??10 (5 inch) puff pastry rounds
Equipment
??10 (3 � inch) terrines/ramekins or serving dish of your choice
Joint Congressional Committee on Inaugural Ceremonies
2009 Inaugural Luncheon Recipes 2
Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After
seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow
the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half,
season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when
the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up
the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden
brown about 8-10 minutes, allow to cool for 5 minutes before serving.