FRANK AGRETTI'S SCALLOP PIE
The following recipe is included in the "Soap's On" cookbook
(compiled by Diedre Hall. Published by Peanut Butter Publishing,1990). The
recipe is signed by Rod, during his days as Frank Agretti on "Falcon
8 ocean scallops
3 medium-size russet potatoes
1 large white onion
6 medium-size mushrooms
1/2 cup flour
3 tablespoons sherry
1 cup frozen petite peas
2 tablespoons chopped parsley
Salt, pepper, margarine (Butter, if your cholesterol's low)
Half & Half
1 glass of a nice Beaujolais -- village or fleurie
Peel and slice potatoes and boil till tender for mashing. Mash with two
tablespoons of margarine and a dash of Half & Half. Season with salt
and plenty of pepper. Whip tilll stiff, creamy texture. Set aside.
Have a little drink of your Beaujolais.
Slice and dice the onion. Slice the mushrooms into 1/8-inch slivers.
Cut the scallops, if decent size, into quarters. Melt two tablespoons margarine
in a fry pan, add the onions and saute over medium-low flame till tender
without browning. Add the sliced mushrooms, saute until barely brown.
Now, stirring constantly, pour in the three tablespoons of sherry, dribble
in the Half & Half and the flour, a little at a time, until you have
a creamy mixture.
Now, stir in your scallops and the cup of peas and remove from heat.
Transfer your mixture from the pan to an oven-proof pie dish.
To make it easier to lay on your potato topping, it is a good idea to
cool the pie mixture, even put in in the freezer for 10 or 15 minutes. So,
while it is cooling... have another sip of Beaujolais.
Finally, take it from the freezer. Fold over and cover the pie ingredients
with the mashed potatoes, nice and thick. Criss-cross the potatoes with
a fork, leaving nice high ridges and little peaks for browning.
While it is baking in a preheated 350-degree oven for 20 to 30 minutes
or until your tatie ridges look nice and brown.... finish your glass of
Retrieve from the oven, sprinkle with parsley. Serves four.
Rod and Carol Taylor in their
SALMON EN CROUTE
The following recipe is attributed to Rod Taylor in the book "It Came From
the Kitchen," published in 2007 by Geoff Isaac and Gordon Read. The book
rounds up recipes from stars of science fiction across time and space.
1 package of puff pastry sheets
1 large salmon fillet
1 5-ounce carton garlic herb cheese spread
1 package chopped spinach, thawed
1 large egg
2 tablespoons water
Preheat oven to 400F. You might as well put a couple of bottles
of Australian chardonnay on ice too.
On a floured surface, roll out a pastry sheet which should be
twice the size of your salmon. Transfer pastry to a cookie sheet.
Place salmon on top, sprinkle with salt and pepper.
With spatula, spread the cheese over top and sides of the salmon.
Having thawed the spinach, spread it on top of the cheese.
Beat the egg and water and brush on the pastry around the salmon.
Fold the pastry over the salmon. Like a pastie, crimp the edges
with a fork. Place in the oven and pour yourself a glass of the
chardonnay because it will take about 25-30 minutes or until golden
The following recipe, attributed to Rod Taylor, is included in the "Murder,
She Wrote Cookbook" (edited by Tom Culver and Nancy Goodman Iland.
Published by Chicago Review Press Inc.,1997):
1/4 cup soy sauce
1/4 cup sesame oil
1 teaspoon sugar
1 tablespoon oyster sauce
4 cloves garlic, minced
1 tablespoon grated peeled fresh ginger, about 1/2 inch
1 tablespoon cornstarch
6 to 8 chicken legs and/or thighs, washed
1/4 cup peanut oil
1 cup chicken stock
1/4 yellow onion, sliced
1 cup chopped broccoli
1 cup chopped mushrooms
1 green bell pepper, chopped
8 asparagus spears
2 carrots, julienned
Cilantro and scallions to garnish
In a medium bowl, mix together the soy sauce, sesame oil, sugar, oyster
sauce, garlic and ginger. Add the cornstarch mixed with 1 tablespoon of
cold water to thicken the marinade.
Place the chicken pieces in the bowl and mix to coat well. Marinate the
chicken in the refrigerator for 1 to 2 hours. Remove the chicken pieces
and reserve the marinade.
Saute the chicken in the peanut oil in a large skillet or wok. When browned,
add the chicken stock and enough water to barely cover the chicken. Add
the onion and reserved marinade and simmer for 15 minutes.
When nearly ready to serve, add the broccoli, mushrooms, green pepper,
asparagus and carrots. Be sure not to overcook the vegetables. Garnish with
chopped cilantro and scallions.
Makes 4-6 servings.
Kitchen scene from
"The Glass Bottom Boat"