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

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. 

Seasoning for the fish

Fish ready to be seasoned

Salmon with just a little of the brown sugar seasoning

 Marinade for after the California sea bass is cooked

 California sea bass on the grill

California sea bass with the marinade

Chilean sea bass "drizzle" getting ready

"Drizzle" going on

After the "drizzle"...

All three together

 All of these are great, but the “drizzle” makes the Chilean even better than expected.  

Enjoy!

Sheri

Grilled Marinated Lamb Chops with Chimichurri

Now that golf season has started and the weather is getting better, I am really going to have to focus on getting out more timely posts with such a big distraction.  This spring activity has made the time between posts longer than anticipated.  And the most recent recipe before this one that I thought I was going to post somehow never made it. Unfortunately, I made a good hummus the other day that I was going to share with you, but then I forgot to take pictures, except for one in the beginning and end. Which isn't really a good reflection of the whole process!  


I love lamb, probably rack of lamb the most and then coming in second are lamb loin chops.  You can let them marinate over night, however in an effort to get them done in one day, we just let them marinate for a few hours.  It started out a recipe that called for cilantro and lemon juice, however I switched it up with mint and key limes.  You can choose whatever you like for the herb and the citrus.  Not sure what prompted the key limes, except that they have such great flavor and showed up at the local Whole Foods so I couldn't pass them up!  It all turned out fantastic!


Grilled Marinated Lamb Chops Ingredients
Recipe and photos by FT - Food Tasty!  adapted from Marinated Lamb Chop Cooking Light Recipe

serves 4
1/4 cup finely chopped fresh mint
2 tbls fresh flat leaf parsley
2 tbls minced white onion
1/3 finely chopped jalapeno
2 tbls fresh key lime juice
1 tbls extra virgin olive oil
3/4 tsp smoked paprika
1/2 tsp ground coriander
2 garlic cloves minced
8 4oz lamb loin chops
salt and pepper


Combine first 8 ingredients in a large zip-top plastic bag.  Add lamb: seal and marinate in refrigerator a few hours or overnight.  Preheat grill on medium-high.  Sprinkle both sides of lamb evenly with salt and black pepper.  Grill until medium rare or the temperature based on your preference.  Let rest for 10 minutes after removing from grill and top with chimichurri or serve it on the side.

Mint Chimichurri Ingredients
1/3 finely diced jalapeno
1/4 cup finely chopped fresh mint
2 tbls finely chopped flat leaf parsley
1 clove minced garlic
1/4 cup extra virgin olive oil
2 tbls fresh key lime juice
2 tbls minced white onion
salt and pepper


Mix all ingredients and serve.  May let sit for a few hours or refrigerate if sitting overnight.

Ingredients for lamb marinade

Marinade mixed together

Lamb marinating for a few hours

Grilling

Enjoy!  Sheri

Rao's Famous Lemon Chicken

What they say about this dish is that every table at Rao’s has at least one of these in their order!  That means it has got to be crazy good!  We have never been to the restaurant in New York, which I think is virtually impossible to get in to due to size and ongoing reserved tables.  But we have been to the one in Vegas and Tom said this dish was really amazing when he went one time! 

With all of these accolades, we thought we should give this a shot.  I went to Saveur to find the recipe since the last time we tried something from a restaurant was the cioppino from Tadich Grill over the holidays and that did not disappoint!

It is such an easy recipe (other than the 8 lemons you have to juice!) that I can’t believe how much flavor it had.  There are a couple adjustments that seem like a good idea based on our first run … make it 2 garlic cloves, ½ cup less lemon juice and go 5 minutes per side shorter on the broiling.  Then it is perfect!  The dish is incredible if you like really good chicken with a pronounced lemon flaver!!

Rao’s Famous Lemon Chicken

Recipe by Saveur http://www.saveur.com/article/Recipes/Raos-Famous-Lemon-Chicken and photos by FT – Food Tasty!

serves 6

2 cups fresh lemon juice (8 large lemons)

1 cup extra virgin olive oil

1 tbsp red wine vinegar

1 clove garlic, peeled and minced

½ tsp dried oregano

salt and ground black pepper

2 2 ½ lb. chickens with legs, thighs and wings separated and breasts quartered on the bone (I used 1 - 4 lb so just make the chicken pieces the same size)

¼ cup chopped fresh parsley

Place oven rack in upper third of the oven, preheat broiler for at least 15 minutes.

Whisk together lemon juice, oil, vinegar, garlic and oregano in a large bowl.

Place chicken, skin side down, on a baking sheet and broil for 15 minutes.  Turn chicken skin side up and broil until skin is crisp and golden and juices run clear, about 15 more minutes.

Remove chicken from broiler and toss in lemon mixture.  Return chicken to broiler, skin side up, and broil for 3 minutes.  Transfer chicken to a platter.

Pour pan drippings into a saucepan, add lemon sauce, and bring to a boil over high heat until thickened, about 5 minutes.  Stir in parsley, drizzle a little sauce on chicken, and serve remaining sauce on the side.

 Enjoy!  Sheri

Hill's Frittata

Just got back from being out of town, so haven't been cooking anything lately.  Fortunately, I have another guest blog from Brian Hill.  He is a great cook and one of his specialities is coming up with his own breakfast and brunch items.  He makes different versions of this type of dish and it sounds like this one came together really well and will be a nice one for everyone to check out!

Sheri

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This is one of those “grab anything you have in the fridge” recipes that will delight you for a weekend or Sunday brunch.  It’s also a tasty concoction that can be different every time you make it!  On a recent Sunday we had a taste for something special and this frittata did not disappoint.

The first step in the process is thinly slicing white/yellow onions and sautéing them in olive oil until carmelized, about 8-10 minutes.  Add whatever other vegetables or meat you like.  We chose red peppers, mushrooms, bacon & sausage crumbles and sautéed for a few minutes before adding sliced white potatoes (canned) and spinach at the end.  Season with salt and pepper before adding 4 beaten eggs (or you can use egg substitute – but they are just not the same).  

As the eggs begin to cook use a spatula to keep them cooking evenly on the stove for a few minutes.  While the eggs are cooking add small cheese cubes to the mixture.  We used Gruyere cheese which is a great complement to all of the flavors.

Once the eggs look about 80-90% cooked top the pan with a mixture of shredded Gruyere cheese and Panko bread crumbs.  Then put in the oven and broil until the top is golden brown and the eggs are cooked completely.

Click here for a printable version of this recipe.

That’s it!  This is an easy and delicious brunch item that will satisfy.  In fact a friend once called our version of a frittata as “quiche with balls!”  Bon appétit!

Brian Hill (Guest Blogger)

Roast Boneless Pork Loin

I am always surprised when I try something that I used to think I didn't like to find out that I love it now!  That is how fennel has been for me lately.  Not sure how I was cooking it or when I was trying it, but it never tasted very good.  Over the last couple months I have added it as a side to a few dishes and it made the meal surprisingly better! This pork loin is just another one that falls into that category.  It turns out cooked perfectly moist and the roasted vegetables (including fennel) with it are fantastic!

Recipe by Ina Garten and photos by FT - Food Tasty!

serves 6

Ingredients:

2 cloves garlic, minced

Salt and freshly ground black pepper, plus 1 tablespoon kosher salt

1 tablespoon fresh thyme leaves

1/4 cup Dijon mustard

1 (3-pound) boneless pork loin, trimmed and tied

3 small fennel bulbs, tops removed

8 carrots, peeled, and thickly sliced diagonally

10 small potatoes (red or white-skinned), cut in quarters

2 yellow onions, thickly sliced

4 tablespoons good olive oil

4 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 425 degrees F.

With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1-tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

Click here for a printable version of this recipe.

Enjoy!  Sheri