Roussos Seafood Restaurant

• 1/4 cup (1/2 stick) butter
• 3/4 cup chopped green onions with tops
• 1/2 lb. fresh mushrooms, sliced
• 1 lb. fresh lump crab meat, drained and flaked
• 1/4 cup cream sherry
• Parsley and lemon wedges for garnish

In a large skillet over medium gas heat, melt the butter. Add onions and mushrooms and cook, stirring until tender, about 5 minutes. Add crab meat and sherry and cook, stirring until heated through, about 2-3 minutes. Garnish with parsley and lemon wedges. If desired, serve over rice or toast points. Serves 4.

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• Fish filet (skinless)
• Butter

Blackening Seasoning:

• 6 oz. paprika
• 2 1/4 oz. ground white pepper
• 2 1/4 oz. ground black pepper
• 2 1/4 oz. granulated garlic
• 2 1/4 oz. onion powder
• 1/2 oz. leaf thyme
• 1/2 oz. cayenne pepper
• 1/2 oz. oregano

Mix all ingredients by hand, making sure to break up any lumps. To blacken a fish filet, shake filet in seasoning dust. Do not pat the seasoning into the fish. Melt an ounce of butter on a flat griddle. Place the fish filet on the griddle and add another ounce of butter on top. Grill for 4 minutes on each side – depending on the thickness of the fish. Serve with drawn butter, tartar sauce and lemon.

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• 20 sheets filo
• 1 lb. butter

Syrup:

• 3 cups sugar
• 2 cups water
• Juice from 2 lemons

Nut Mixture:

• 2 lbs. Pecans
• 1/4 cup granulated sugar
• 3 Tbsp. cinnamon
• 5 Tbsp. melted butter

To make the syrup, bring sugar and water to a boil and boil for approximately 5 minutes. Add lemon juice and cook on low heat, boiling slowly until it begins to thicken. Remove from the heat and let stand. Note: Make the syrup the day before so that it has plenty of time to cool.

To make the nut mixture, mix together the pecans, sugar, cinnamon and melted butter. Set aside.

Open filo, place on wax paper and cover with another sheet of wax paper. Cover all with a dampened dish towel. Melt one stick of butter, and butter an 11” x 16” pan very well. Add 2 sheets of filo to the pan. Brush filo with butter using a pastry brush. Combine until 10 or12 filo have been placed in the pan – buttering after every two sheets. Add nut mixture to cover well. Add 2 filo, brush with butter, 2 more filo, brush with butter. Add nut mixture, 2 filo, brush with butter, 2 more filo, brush with butter and add remaining nut mixture. Place remaining filo on top one at a time, buttering each with a pastry brush, including the top filo. Cut through top layer only. First cut in 7-8 horizontal rows, then cut in even diagonal rows to create a diamond shape. Bake in 325 degree oven for 1 hour, then reduce heat to 250 degrees and continue to bake for 2 1/2hours. Remove from the oven. Immediately pour cool syrup over the pan of baklava and let stand until cool. Finish cutting through all layers and remove from pan.

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