Recipe: Garlicky Clams and Mussels with Cheese

Garlicky Clams and Mussels with Cheese

INGREDIENTS:

3 tbsp olive oil
2 whole garlic cloves,, peeled
2 lb Mussels, scrubbed and debearded
2 lb baby clams (littleneck if available),, scrubbed
1 stick butter
2 tbsp minced garlic
Salt and pepper to taste
1 lb fresh angel hair pasta
1 cup grated Parmesan cheese
1/2 cup finely chopped parsley

PREPARATION:

Bring a pot of salted water up to a boil. In a large saut_ pan, heat the olive oil and the garlic cloves. When the garlic starts to turn golden discard the cloves, about 2 minutes.
Add the mussels and clams to the oil.
Cover the pan and saut_ the seafood for about 3-4 minutes, shaking the pan occasionally, or until the shells open.
Remove the pan from the heat and discard any shells that did not open. Pour the seafood into a bowl and set aside.
Place the saut_ pan back on the heat and melt the butter with the minced garlic, over medium-low heat, about 2 minutes. Drop the pasta in the boiling water and cook until the pasta is al dente, about 2-3 minutes.
Add the saut_ed mussels and clams with their liquid back into the pan. Saut_ for 1 minute. Remove the pasta from the water and drain. Place the pasta directly into the saut_ pan. Remove from the heat and toss the pasta with the mussels and clams. Season with salt and pepper.
Mound the pasta in the center of an over-sized pasta bowl. Garnish with the grated cheese and chopped parsley.

Recipe: The Only Marinade You’ll Ever Need

Recipe: The Only Marinade You’ll Ever Need

The Only Marinade You’ll Ever Need
This marinade goes great with everything ? poultry, seafood, veal, pork, lamb and vegetables.

The larger the piece of meat, the longer you should marinate it. If marinating poultry, meat or seafood, simply set a portion aside for basting. DO NOT use the same marinade in which you marinated the meat to baste the meat as it is cooking. Always use a fresh batch or some that you have set aside for that purpose.

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon kosher or sea salt, or to taste
4 strips lemon zest
3 garlic cloves, crushed or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro,
dill, oregano, or mix of all four
1/2 cup extra virgin olive oil

Combine lemon juice, hot pepper flakes, cracked pepper and salt in nonreactive (glass, ceramic or stainless steel) bowl and whisk until salt is dissolved. Add lemon zest, garlic, parsley and basil. Stir or whisk in olive oil.

Use this marinade within 1 to 2 hours of making. Stir again before using.

Makes 1 cup or 4 servings.

Per 1/4-cup serving: 250 calories; 27.1 g fat (3.7 g saturated fat; 98 percent calories from fat); 2.9 g carbohydrates; 0 mg cholesterol; 195 mg sodium; 0.4 g protein; 0.6 g fiber

Recipe: legal seafood clam chowder

Recipe: legal seafood clam chowder

Legal Seafood Clam Chowder

4 quarts littleneck clams (about
1 2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes, peeled, and diced
into 1/2-inch cubes
4 1/2 cups clam broth
3 cups fish stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending
upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside.

Filter the clam broth either through coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.

Stir in the reserved clams, salt-pork cracklings and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.

Serves 8

Recipe: cajun chicken and seafood gumbo

Recipe: cajun chicken and seafood gumbo

Cajun Chicken and Seafood Gumbo
New Orleans cooking enjoys the influence of many different cultural groups, including African and native Choctaw populations. Gumbo is traditionally thickened with okra, and the name comes from the African word for okra: "gombo." This recipe adds file powder (made from sassafras leaves), just as the Choctaw seasoned their stew; you can find file powder at many groceries or ethnic food stores.

1/2 cup vegetable oil
1/2 cup flour
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, minced
1 quart chicken broth (canned or from bouillon)
2 cups water
2 cups fresh or canned tomatoes
2 cups sliced okra (fresh or frozen)
2 cups diced cooked chicken breast
Salt and pepper, to taste
1 cup peeled, cooked shrimp (bite-size pieces)
6 crab claws
2 tablespoons file powder
6 cups cooked white rice

In a cast-iron Dutch oven, combine oil and flour over medium-low heat. Reduce heat to low as flour begins to brown. Brown until the color of a penny, or darker.

Add chopped onions, celery, and garlic and cook until onions become transparent. Add broth while stirring. Add water, tomatoes, okra, chicken, salt, and pepper. Bring to a boil; reduce to simmer.

Cook 2 to 3 hours or until tomatoes and okra come to pieces. Add shrimp, crab claws, and file powder 10 to 15 minutes before serving.

Serve over white rice.

Serves 6.

Recipe: Seafood Parmesan

Recipe: Seafood Parmesan

Seafood Parmesan
1 pound unpeeled, large shrimp
1 cup water
1/2 cup butter or margarine
2 garlic cloves, minced
1/2 cup all-purpose flour
3 cups half-and-half
1/3 cup dry white wine or chicken broth
8 ounces bottled clam juice
2 tablespoons cocktail sauce
3/4 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups grated Parmesan cheese
1 cup fresh lump crabmeat, drained
2 teaspoons chopped fresh thyme
1 package bowtie pasta, cooked

Peel shrimp, reserving shells, de-vein shrimp, if desired. Refrigerate.

Bring reserved shrimp shells and 1 cup of water to a boil in medium saucepan; reduce heat and simmer for 2 minutes. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells.

Melt butter in medium saucepan over medium heat; add garlic and saute about 2 minutes. Whisk flour, whisking until smooth. Cook, whisking constantly 1 minute. Gradually whisk in shrimp stock and half-and-half, whisking until smooth. Add wine, clam juice and next 4 ingredients. Cook, whisking constantly, 5 minutes, or until thickened and bubbly. Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.

Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13 x 9 inch baking dish and sprinkle with remaining 3/4 cup cheese. Bake at 350 degrees F for 25 to 30 minutes or until bubbly.

Servings: 8-10

Recipe: cajun shrimp stuffed pistolettes

Recipe: cajun shrimp stuffed pistolettes

Cajun Shrimp Stuffed Pistolettes
1 cup (2 sticks) real butter
2 cups finely chopped onions
3/4 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely sliced green onions
6 cloves finely minced garlic
1/2 pound coarsely chopped mushrooms
3 cups evaporated milk
1 cup shrimp poaching stock
1 pound Velveeta cheese, cut in chunks
1/2 gallon vegetable oil
5 pounds poached and ground shrimp
2 teaspoons seafood seasoning
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
24 unbaked Hearth Farms pistolettes

Melt the butter a heavy 12-inch skillet over medium heat until it foams. Then stir in the onions, celery, garlic, bell pepper, green onions, and mushrooms and cook them for about 12 to 15 minutes until they soften completely. Be careful not to let the butter burn!

When the vegetables are ready, pour in the evaporated milk and the poaching stock, mix them together thoroughly, and bring the mixture to a slow boil. Then drop in all the Velveeta chunks and, with the heat still set at medium, stir until the cheese melts and the sauce turns smooth and silky.

While the sauce is simmering, heat the vegetable oil to 325 degrees F in a high-sided frypan.

Fold the ground shrimp into the hot sauce in the skillet. Stir everything together thoroughly, and cook the mixture for 3 minutes. When the stuffing is uniformly blended, sprinkle on and stir in the seafood seasoning, pepper, and cayenne. Then remove the pan from the heat, and allow the stuffing to cool slightly.

If you want to develop the maximum flavor in the seafood mix, make the stuffing one day, cover it and place it in the refrigerator overnight, and reheat it and stuff the pistolettes the next day.

Drop the pistolettes into the hot vegetable oil and fry them for about a minute or two on both sides until they turn a golden, crunchy brown. Then, while they’re still hot, hold them with a towel, make a slit in one end with a paring knife (big enough to insert a teaspoon), push down some of the bread with the knife on the inside of the pistolette to make a pocket, and fill the pocket with the stuffing. Serve them as you make them.

NOTES: To poach the shrimp, simmer them in water seasoned with crab boil and lemon juice only until they turn pink. Do not overcook them. If you want to make the stuffing spicy, instead of using regular Velveeta cheese you can substitute the Mexican-style jalapeno Velveeta.

Recipe: Cajun Crawfish and Shrimp Etouffe

Cajun Crawfish and Shrimp Etouffe

INGREDIENTS:

1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp – peeled and deveined

PREPARATION:

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Recipe: Succulent Seafood & Roasted Vegetable Soup

Succulent Seafood & Roasted Vegetable Soup

INGREDIENTS:

2 red pepper, seeded and quartered
1 eggplant, quartered
4 tbsp olive oil
salt and ground black pepper
1 large onion, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
1/2 tsp chili powder
1/2 cup all-purpose flour
4 cups hot fish stock
1 cup creamed tomatoes or tomato puree
2 sprigs fresh thyme
1 tsp sugar
9 oz fillet haddock or cod, cut into 1 inch chunks
9 oz raw shrimp
9 oz squid rings
juice of 1 lime
2 tbsp chopped fresh parsley

PREPARATION:

Preheat the oven to 400 F. Place the peppers and eggplant in a roasting pan. Sprinkle half the olive oil on top, season and roast for 25 minutes until tender and a little charred.
Heat the remaining oil in a large pan and cook the onion, celery and garlic for about 5 minutes.
Add the chili and flour and cook for 1 minute, stirring constantly. Gradually add the stock, then the tomatoes.
Cut the peppers and eggplant into 1 inch chunks and add to the pan with the thyme and sugar.
Bring to a boil, cover and simmer for 15 minutes.
Add the seafood to the pan and simmer for an additional 5 minutes until tender. Add lime juice, salt and pepper to taste.
Stir in the parsley, ladle into bowls, and serve with crusty bread and chilled white wine.

Recipe: royal seafood casserole

Recipe: royal seafood casserole

Royal Seafood Casserole
6 cups water
1 1/2 pounds unpeeled medium-size fresh shrimp
1/2 (7 ounce) package vermicelli or thin spaghetti
1/3 cup butter or margarine
1/3 cup all-purpose flour
2/3 cup chicken broth
2/3 cup whipping cream
3/4 cup shredded Swiss cheese
2 1/2 tablespoons dry sherry
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 (4 ounce) jar diced pimento, drained
2 tablespoons grated Parmesan cheese
2 tablespoons slivered almonds
Chopped fresh parsley (for garnish)

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse shrimp with cold water. Peel and devein shrimp; set aside. Cook vermicelli according to package directions; drain well, and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add Swiss cheese, sherry, salt and pepper, stirring until cheese melts. Remove from heat; add shrimp, vermicelli and pimento, stirring gently. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated. Broil 6 inches from heat 6 minutes or until lightly browned. Garnish with parsley about 1 inch around the edge.

Recipe: seafood combination

Recipe: seafood combination

Seafood Combination (China)
8 ounces fresh or thawed frozen sea scallops
8 ounces fresh or thawed frozen shrimp
8 ounces fresh or thawed frozen fish fillets
8 scallions
3 stalks celery
1 (8 ounce) can water chestnuts
1 (8 ounce) can bamboo shoots
4 tablespoons vegetable oil
8 ounces cleaned, ready-to-cook squid, if desired
1/2 cup water
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
1 tablespoon soy sauce
2 teaspoons dry sherry

Rinse scallop with water, drain and cut into quarters. Remove shells and back veins from shrimp. Remove skin, if any, from fillets. Cut fillets into 1 1/2-inch square pieces. Cut onion and celery into thin diagonal lice. Drain water chestnuts and cut into halves. Drain bamboo shoots and cut into thin slices.

Heat 2 tablespoon of the oil in wok over high heat. Stir fry onions, celery, water chestnuts and bamboo hoots in the oil until crisp-tender, 2 minutes. Remove from wok. Heat remaining 2 tablespoons oil in wok. Add scallops, shrimp, fish pieces and squid. Stir fry until all fish is cooked and opaque, about 3 minutes.

Blend water, cornstarch, bouillon, soy sauce and sherry. Pour mixture over fish mixture in wok. Cook and stir until liquid boils. Return vegetables to wok. Cook and stir 2 minutes.

Serve with Fried Noodles.