Posted: July 19 2005 at 9:21am | IP Logged

Coquilles Saint-Jacques Au Gratin (Broiled Scallops with Cheese)
St. Iago Pork Chops (Carribbean flavor)
Brochettes de Coquilles Saint-Jacques (Broiled Scallops on a Skewer)
Couqilles Saint-Jacques Au Safran (Scallops with Saffron Sauce)
Souffle Saint-Jacques
Cassolette de Saint-Jacques a la Normande (Scallops and Mussel Casserole)
Coquilles Saint-Jacques En Waterzooi (Flemish dish, scallops)
Coupe Saint-Jacques (Ice Cream Cup Saint James)
Tarta De Santiago (Tart of St. James)
Potage Saint-Jacques (Soup a la St. James)
Timbales De Coqueilles Saint-Jacques (Scallop Timbales)
Macqueraux Saint-Jacques (Mackerel with Scallops)
Coquilles Saint-Jacques Aurore (Scallops with Aurora Sauce)

Coupe Saint-Jacques
(Ice Cream Cup St. James)

fresh fruit in season
lemon sherbet

Put any mixture of fresh fruits in season in a parfait glass. Pear, grapefruit, orange and dark grapes or strawberries make a delicious combination.

Spoon the lemon sherbet over the fruit. Top with a spoonful of chocolate syrup, if desired.

This is a quick and easy dessert for summer.

Green String Beans Saint Jacques
Haricots-Verts Saint-Jacques

1 pound green string beans
2 quarts water
4 red peppers (pimentos)
olive oil
4 garlic cloves, minced
salt and pepper to taste

1. Wash and clean the fresh string benas. Bring 2 quarts water to boil in a large saucepan, add the beans, cover the pan, and continue boiling over medium heat until the beans are tender. Don't overdo it, for the beans must remain firm. Fresh beans from the garden will cook more quickly than beans from the market. When the beans are tender enough, drain them, and set them aside.

2. While the beans are boiling, clean the red peppers and cut them in half. Remove the seeds. Butter a flat baking dish, place th epppers on it, outside up, and press them flat to the dish. Place the dish under the broiler and thus cook the peppers until they are entirely roasted. Peel and slice them.

3. Pour olive oil into a large skillet, add the minced garlic and the roasted peppers, and saute them gently for about 1 to 2 mintues. Stir continually. Then add the beans and continue to stir over medium-low heat for another 2 minutes. Turn off the heat and cover the pan until it is time to serve. Add salt and pepper according to taste. Serve hot.

Note: A rather unusual and yet delicious way of preparing fresh string beans. This dish can be served either as an appetizer or it can nicely accompany the main course of either fish, meat or eggs.

Coupe St. Jacques
(July 25)

Two or three kinds of fruit with two or three kinds of ice cream neatly arranged in deep glasses, flavored with liqueur and garnished with whipped cream. This is a dessert for James, Jacqueline, Jacquette, Jaime, Seumas or Shamus.

The symbol of St. James the Great, the Apostle of Spain, is a scalloped shell, or a white horse with a white banner.

St. James' shield is red with three gold cockle or scallop shells, two above and one below, narrow end upward. The shell in Christian art signifies pilgrimage. A white horse with a white banner and cross and sword for martyrdom are additional symbols that might be used.

Posted: July 19 2005 at 9:48am | IP Logged

The name "James" in English comes from "Iacobus" (Jacob) in Latin. In eastern Spain, Jacobus became "Jacome" or "Jaime"; in western Spain it became "Iago". "Saint James" ("Sanctus Jacobus") became "Sant' Iago", which was abbreviated to Santiago. This has sometimes been confused with San Diego, which is the Spanish name of scallop shell (or "cockle shell"), and pilgrims to his shrine often wore that symbol on their hats or clothes. The french for a scallop is coquille St. Jacques, which means "cockle (or mollusk) of St. James", and that term also refers to a method of cooking and serving them, on a shell (real or ceramic) in a creamy wine sauce.