FT - Food Tasty!: July 2011

Friday, July 29, 2011

Mussels, Clams and Shrimp in Vermouth Broth

I have been craving this dish ever since we randomly put it together with my sister and brother-in-law over the July 4^th weekend. I thought ... why did we not take pictures? Now that we tried it again and the dish has been perfected you can check it out!

If you are a fan of a bunch of fresh seafood in a slightly spicy broth this is for you. I asked Tom what his favorite part was … thinking it would be one of the shellfish … and he said everything was incredible but the broth was the part that made it all come together!

Now for those who like white wine, definitely switch it out for the vermouth because it would work great too. It can either be an appetizer for a bunch of people to share or as a main dish with garlic bread and salad. Really easy and never disappoints!

Mussels, Clams and Shrimp in Vermouth Broth Recipe

Recipe and photos by FT – Food Tasty!

serves 2

10 mussels

10 clams

6 medium shrimp (peeled and deveined)

½ tomato finely chopped

½ onion finely chopped (I used red, but use whatever you have and like best)

3 cloves garlic minced

¾ cup dry vermouth (wine works as well)

2 - 4 tbls olive oil (depending on the pan size)

2 tsp red pepper flakes

salt and pepper to taste

optional (2 tbls of butter)

Squeeze of fresh lemon juice

Let’s start with cleaning all of the seafood and set it aside. (Just keep on ice if you aren’t going to get the rest of the prep done in a timely manner.) Pull mussel beards (small extra piece outside of shell) if necessary. And all shells need to close on clams and mussels or throw those away. Basically, if you tap them with your finger and they don't close ... toss them!

Heat grill to medium high and put tin foil over the grill grates to place the pan or just use cast iron. Add olive oil and red pepper flakes (I like the grill since it is summer and the time to be outside!). Make sure you use the saucepan lid because it really evens out the cooking time.

Everything is set so add onions for two to three minutes and then add garlic for another minute. Now it is time to add vermouth and bring to a strong simmer. Once at a simmer add clams and cook for 7 minutes (It takes longer then you think), then add mussels for another 3 minutes. Now it is time for the shrimp and tomatoes. (Add butter now too if you would like to make it a little richer!) Let them cook until shrimp is pink (don’t over cook!). Pour everything into one big bowl for serving and squeeze with a little fresh lemon juice.

Serve with garlic bread and salad for the perfect sides! The bread is great to have with a little of the vermouth broth!

Onion, garlic and red pepper with vermouth

Clams are introduced to the sauce

All of them cooking mid way through the process ...

Finished dish with the garlic bread on the edge of the grill!

Enjoy!

Sheri

Wednesday, July 13, 2011

One Fish, Two Fish, Three?

We have been eating really well over the last couple months but unfortunately we have been too busy to share all of the great food! This should get us back on track with some new ideas now that summer has settled down and is in full swing. You can make all of the fish recipes together or individually and any way you decide it will be fantastic!

We were in the mood for fish but couldn’t decide what to do, so when that happens the only thing to do is just make a few small plates. That is what we did with a fish variety with different flavors for each one. The wild sockeye salmon was the first choice (since it is good for you and we lately have grown to really enjoy it), California white sea bass (never had but appeared similar to mahi mahi) and I know we aren’t supposed to eat Chilean sea bass (but it is too good) so also added that to the menu!

The most important thing about each one is … on the salmon - add a small amount of brown sugar and it works wonders on the fish! … on the California – the vinaigrette is the perfect addition to a grilled fish! … the Chilean (or any other filet for that matter) the garlic, lemon and olive oil drizzle at the end of grilling is just too good!

Wild Sockeye Salmon Recipe

Recipe and photos by FT – Food Tasty!

(1 filet serving)

1 6oz filet (other salmon can be substituted)

½ tsp brown sugar

¼ tsp hot curry powder (you can leave this out if you don’t like curry)

½ tbls olive oil

Preheat oven to 200 degrees. Mix together the above ingredients and spread on each side of the salmon. Let marinate for about 30 to 45 minutes. Roast slowly for 20 – 30 minutes.

California White Sea Bass Recipe

Recipe and photos by FT – Food Tasty!

(1 filet serving)

1 6oz filet (mahi mahi or another similar fish can be substituted)

Marinade

½ tsp paprika

½ tsp cumin

¼ tsp salt / pepper

Vinaigrette

½ lemon - juice

½ lime – juice

1 tsp red wine vinegar

1 tsp olive oil

1 tsp honey

¼ onion chopped

1 jalapeno chopped

Cilantro – garnish

Mix above ingredients for marinade together and spread on both sides of the filet. Let marinade for 30 – 45 minutes. Preheat grill to medium high. Grill filet for about 4 minutes each side and make vinaigrette with above ingredients. Once fish is cooked, top with vinaigrette and marinade for 30 minutes.

Chilean Sea Bass Recipe

Recipe and photos by FT – Food Tasty!

(1 filet serving)

1 6oz filet (there is no substitute for this sea bass!)

Marinade

½ tsp paprika

½ tsp garlic

½ tsp lemon pepper

½ tsp onion powder

¼ tsp salt / pepper

Drizzle (for no other good term)

½ lemon - juice

2 cloves finely chopped garlic

1 – 1 ½ tbls olive oil (butter for something even better!)

Mix above ingredients for marinade together and spread on both sides of the filet. Let marinade for 30 – 45 minutes. Preheat grill to medium high heat. Saute the “drizzle” for a few minutes to get combined (don’t over cook garlic!). Grill for 4 minutes and then turn over. Once you turn over the filet, drizzle the olive oil mixture over the fish and let cook for a couple more minutes.