Participants:Deana and Tom Corrigan
Mike and Laurie Dau (Hosts)
Adam and Jackie Boxman
Al and Shana Ferraguti
Ken and Sarinia Feinman
Bill and Heather Rookstool
Jeri and Henri Gutner (Cooks)
Shrimp Avocado and Hearts of Palm
enough greens (of your choice- I used mixed greens from Costco)
Ingredients for 8 People
2 medium ripe avocado chopped
1lbs cooked and peeled shrimp
1 can of hearts of palm sliced
1 chopped green apple
1 small red onion chopped
1/2 cup of celery chopped
3/4 cup ketchup
1/2 cup mayo
1/4 lemon juice
1 dash of hot sauce
for the sauce mix all ingredients
refrigerate till reaady to use.
You can very ingredients as your taste requires
e.g. more lemon, less or no heat
You end up with homemade Russian dressing.
Directions For the Salad:Place the greens equally divided in eight salad plates.
Add the rest of the ingredients to a large bowl and mix
with the reserved refrigerated dressing.
Scoop equal measures to each salad plate and serve.
Cioppino is an Italian-American seafood stew that most likely originated on fishing boats as a one-pot meal that fishermen would cook up for themselves from the catch of the day. Despite its humble simplicity, it is gloriously alluring and impressive looking, with chunks of fresh fish and shellfish piled in a tomato-rich broth fragrant with garlic, herbs and aromatic vegetables.
Serve it with a hunk of crusty Italian bread. (Sour Bread is preferred)
Make Ahead: The clams need to soak in cold water for 1 hour. The soup base can be made and refrigerated up to 3 days in advance; reheat until barely bubbling, then add the seafood.
- 12 littleneck or Manila clams
- 1 lb mussels
- 2 clean squid cut in rings plus tentacles (optional on the tentacles)
- One lobster cut up in pieces (as many pieces as servings)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 ribs celery, chopped
- 1/2 medium red bell pepper, stemmed, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves (may substitute 1 teaspoon dried)
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 14 ounces canned, no-salt-added diced tomatoes, plus their juices
- 3 cups homemade or no-salt-added fish stock *
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon salt (optional), depending on the saltiness of your fish stock
- 8 ounces peeled and deveined large (raw) shrimp
- 1 pound skinless halibut fillet or fresh cod, cut into 1 1/2-inch chunks
- 2 teaspoons chopped fresh parsley
Soak the clams in a deep bowl of cold water for 1 hour, so they can discharge any grit. Discard any clams that do not close when gently tapped.
Heat the oil over medium heat in a large soup pot. Once the oil shimmers, add the onion, celery and bell pepper; cook, stirring, until softened, about 6 minutes. Add the garlic, thyme, bay leaf and crushed red pepper flakes and cook, stirring, until the garlic becomes fragrant, about 30 seconds. Stir in the tomato paste until well incorporated, then add the wine. Increase the heat to medium-high; bring to a boil and cook for 3 minutes.
Add the tomatoes with their juices, and the fish stock * See note about fish sock on the bottom ; once the mixture returns to a boil, reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes or until the ingredients have melded and the mixture has slightly thickened. Add the pepper, then add salt if needed.
(At this point, the soup base can be cooled and refrigerated in an airtight container for up to 3 days.)
Lift the clams out of the water to drain them. Add to the soup base; cover and cook until the clams begin to open same with the mussels, 5 to 7 minutes. Gently stir in the shrimp and fish and calamari. Increase the heat to medium; once the mixture begins to bubble at the edges, reduce the heat to medium-low and cook, uncovered, just until and fish is just opaque and all of the clams and mussels have opened, about 5 minutes. Discard the bay leaf and any unopened clams or mussels.
Divide among individual wide, shallow bowls. Garnish with the parsley; serve hot.
Serve with Crusty Italian Bread, or Sour Dough
Adapted from registered nutritionist and cookbook author Ellie Krieger.
Tested by Henri Gutner
Email questions to firstname.lastname@example.org.
Instructions on how to make home made fish stock for this recipe
Six cups of water
2 cubes of fish boullion (Knorr)
¼ cup vietnamese or thai fish sauce
1 small onion peeled and halved
The tops of the celery from above recipes
Some Parsley sprigs from the parsley bunch you have from the above recipe.
Put all these ingredients in a large pot of boiling water.
Add the shrimp and the calamari from the above recipe till shrimp turn pink.
Turn Heat off . Take and peel the Shrimp and the calamari reserve in the
Refrigerator till you need it for recipe above.
Pass the liquid through the collander to discard the remainder solids and
Save your fish stock.
Caneloni a la Rossini
Ingredients For the crepes
1/2 lb all purpose flour
2 cups cold milk
4 10 oz frozen spinach
1 lbs Riccotta Cheese
1 Cup shredded Parmeggiano
1 Cup shredded Mozzarella
1 beat egg
1 pinch nutmeg
Beat the egg if you had not done yet, Mix with the three cheeses. Add the thawed (and squeezed
spinach, trying to get rid of all the water and moisture as possible) Keep on mixing the ingredients
add the salt pepper and nutmeg. Fill the reserved crepes with the mixture making them all even
roll them and put the seem facing down on a 13x9 pan (two pans needed),