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Tag Archives | Winter 2011 Recipes

backHouseRecipe

THE FAMOUS BEACH BISTRO BOUILLABAISSE

BOUILLABAISSE

6 tablespoons extra virgin olive oil
2 cloves garlic, minced
½ cup finely chopped onion
1 cup finely chopped celery
1 leek, white parts only, finely chopped
2 tablespoons shrimp or crab base
1 tablespoon dried tarragon
1 tablespoon fennel seed
2 cups white wine
¼ cup pernod
1 quart seafood stock (can substitute clam juice)
2 cups tomato juice
1 tablespoon tomato puree
1 dash Tabasco
3 medium tomatoes peeled, seeded, and roughly chopped
1 pinch of saffron
3 pounds firm-fleshed fish (ask your fishmonger to make a recommendation
14-18 jumbo shrimp
2 lobster tails
2 dozen mussels, bearded and cleaned
2 dozen littleneck or sweet clams, well cleaned
8 ounces cleaned, sliced calamari tubes and tentacles

Heat a heavy bottom stockpot over high heat. Add the oil and garlic. Sauté the garlic for 5 minutes and then add the onion, leek, and celery. Stir the vegetables well to prevent burning and allow to cook for an additional 3 to 4 minutes, or until translucent. Next add the shrimp or crab base, dried herbs, white wine, and Pernod, bring to a simmer and allow to reduce for 5 minutes. Add seafood stock (can substitute clam juice), tomato juice, tomato puree, Tabasco, tomatoes, and saffron and bring to a boil, reduce heat and simmer for 10 minutes.

Add all the seafood and cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Taste and adjust seasoning. Serve with a dollop of aioli and toasted French bread.

Serves 6-8

Courtesy of Sean Murphy, Beach Bistro

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fromTheMarketRecipe

ASIAN SHRIMP, BOK CHOY AND FRIED BROWN RICE

Asian shrimp, bok choy and fried brown rice
Photo by Angela Jenkins

1 tablespoon almonds, chopped
1 tablespoon sesame seeds
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon fresh ginger, finely chopped
1 teaspoon fresh lemongrass, finely chopped
Pinch crushed red pepper
1 teaspoon roasted garlic, smashed
1 jalapeño, diced and seeded
24 jumbo-size shrimp
3 cups cooked brown rice
1 head baby or dwarf bok choy, sliced thinly
2 tablespoons shredded carrot
2 teaspoon finely chopped chives
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon chopped cilantro

Place almonds and sesame seeds in a small sauté pan and place over a hot flame, stirring constantly until lightly toasted. Set aside to use as garnish.

In a large sauté pan, heat the oils an add remaining ingredients. Cook until shrimp are firm.

Add brown rice, bok choy, carrot, chives, soy sauce, and honey. Stir to combine and continue stirring and scraping up anything that sticks to the bottom of the sauté pan until all ingredients are heated through.

Remove from heat and stir in cilantro. Sprinkle with toasted almonds and sesame seeds and serve immediately

Serves 4

Courtesy of Chef Dave Shiplett, Soma Diner

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inTheFridgeRecipe

CORNELL CHICKEN

Cornell Chicken

¾ cup vegetable oil
1 cup cider vinegar
1 tablespoon salt
1 tablespoon poultry seasoning
½ teaspoon black pepper
1 egg
6 pieces chicken (bone in or out and skin removed as desired)

Combine all ingredients except chicken in a medium sauce pan and bring to a boil. Place chicken pieces in a shallow baking pan and pour hot marinade over. Let marinate, refrigerated, for 1 hour or longer. Remove chicken from marinade and reserve. Either grill the chicken on a low fire or bake in the oven at 325 degrees for 45 minutes or more, basting every 15 minutes with the marinade.

Serves 6

Courtesy of Jane Kirschner

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whatsInSeason

SAUSAGE AND SWISS CHARD RISOTTO

Sausage and Swiss Chard Risotto

Photo by Angela Jenkins

8 cups homemade chicken or vegetable stock
2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, chopped
1 bunch escarole, chopped
1 bunch Swiss chard, chopped
2 cups of Arborio rice
1 cup white wine
½ pound chicken/apple sausage, cut into rounds
1 cup freshly grated Parmigiano cheese
1 tablespoon unsalted butter
Salt and pepper to taste
Garnish
Zest of one lemon
Freshly chopped parsley

Place the stock in a saucepan at the back of the stove and gradually bring it to a slow simmer as you prepare the following vegetable soffrito.

Place butter and olive oil in a large sauté pan and heat over medium heat. Add chopped leeks and cook for 5 minutes. Add escarole and Swiss chard and cook for an additional 10 minutes. Add the sausage to the soffrito and cook until it releases some of its juices. Add the rice and stir until the grains are coated with oil, then add the wine and stir until wine is evaporated.

As you continue to stir the rice, add one ladleful of stock to the rice and stir until almost all of the stock has been absorbed by the rice. Continue this process until all of the stock is used up (15-20 minutes). The end result should be rice with a creamy consistency, yet the grains should be al dente. If all the stock is finished and rice has not reached this consistency, add additional hot stock or hot water until completed.

Remove from heat. Stir in the remaining tablespoon butter and ½ the Parmigiano. Garnish with lemon zest, parsley, and cracked pepper. Serve immediately with the remaining cheese.

Serves 6 to 8

Courtesy of Chef Gaetano, Ortygia

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educationRecipe

GRILLED VEGGIE PINWHEELS

grilled veggie pinwheels

Hittin’ the grill for dinner tonight? For a quick and easy addition to your lunch tomorrow try grilling a few slices of vegetables. These colorful pinwheels are a good way to add healthful veggies to your lunchbox. They’re also a tasty after-school snack.

1 piece whole wheat lavash roll-ups (thin wrap bread)
½ cup prepared hummus
1 small carrot, shredded
3 to 4 long, flat slices zucchini and/or summer squash, grilled or broiled until soft
3 to 4 flat pieces red and/or yellow and/or green bell pepper, grilled or broiled until soft

Spread lavash bread completely to the edge with hummus.

Sprinkle with shredded carrot. Arrange grilled vegetables on top of carrots in a single layer all going the same direction. Position wrap so that ends of the vegetable strips are facing you. Use both hands to roll lavash fairly tightly.

Wrap rolled lavash in plastic film tightly and refrigerate at least an hour, and as long as overnight. Remove from plastic wrap and, using a sharp serrated knife with a sawing motion, cut the roll into 12 equal slices. Wrap slices individually in plastic for the lunchbox, or arrange them on a plate for a party.

Makes about 12 pinwheels.

Courtesy of Whole Foods Market

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