Spotlight on "Woody Creek Bakery and Cafe"!
Spotlight On Cioppino!
On the Menu today....
Cioppino!
Snow in April makes us long for warm, comforting flavors right? But Spring makes us want to lighten things up! WWW.LetsTalkFoodandTravel.Com 's flavor bursting Cioppino fills the bill no matter what the thermometer reads! Try our recipe today! And enjoy!
Ingredients
5 pounds jumbo king crab legs, knuckles or claws
18 large scallops
2 pounds 16-20 count shrimps, peeled and deveined
18 mussels
3 lbs fresh cod, cubed into 3 inch pieces
2-3 Anaheim peppers
1-2 fresh jalepenos
1 red bell pepper
1 large yellow sweet onion
3 celery stalks
1 24 oz can tomato sauce
1 24 oz can diced tomatoes
3 cups white wine
3 bottles of clam juice
2 bay leaves
1 lemon
1 stick of unsalted butter
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper
1 cup fresh Italian parsley
1 sprig of fresh rosemary(chopped)
3 sprigs of fresh thyme(chopped)
2 sprigs of fresh oregano
8 large cloves of garlic
4 large dashes Franks Red Hot Sauce
1/2 cup Franks Buffalo Wing Sauce
Salt/pepper to taste
Prep the King Crab Legs by defrosting if frozen and cutting into 4-5 inch pieces.
Dice the onion and celery, mince the fresh herb leaves, and mince the garlic.
Rough chop the Anaheim peppers, red bell peppers and jalapeno peppers into pieces. They don't need to be cut tiny. In an extra large Dutch Oven add the butter, olive oil and saute the peppers, onions, garlic, celery until Al dente/tender. Then add the fresh herbs and cook another 3-4 minutes.
Pour in the white wine and simmer high to burn off the alcohol, about 3 minutes. Add the clam juice (or seafood stock) and simmer an additional 3 minutes. Add the tomato sauce, Franks Red Hot Sauce dashes, Franks Buffalo Wing Sauce, crushed red pepper, diced tomatoes, bay leaves, and lemon then bring to a boil. Reduce heat, cover, and let simmer on very low at least 45 minutes, but the longer the better. Salt and pepper to taste, but keep in mind you are adding seafood that is salty. The sauce can be prepared ahead of time and left on the stove at low temp until you are ready to add the seafood.
Finish the preparation of the sauce by removing the bay leaves and lemon. Using an immersion blender, blend the sauce to your desired thickness – we like ours to have a little rustic chunk to it, but for a nice refined sauce, take it all the way down. (if you don't have an immersion blender, you can remove some of the sauce to a regular blender and blend until smooth. Then pour the smooth sauce back in the Dutch Oven. Do this until you have reached your desired consistency.) Bring the sauce up to a lively simmer uncovered for about 15 minutes, then add all the seafood at once, stirring it in. The seafood will need to cook uncovered for about 8-10 minutes, stirring once to cook evenly. Once done, transfer to warmed oversized serving bowls immediately. (you can also prepare some angel hair pasta and serve over that.)
Serve with some great crusty Garlic bread and lots of wine!
Bon Appetit!
Cioppino!
Snow in April makes us long for warm, comforting flavors right? But Spring makes us want to lighten things up! WWW.LetsTalkFoodandTravel.Com 's flavor bursting Cioppino fills the bill no matter what the thermometer reads! Try our recipe today! And enjoy!
Ingredients
5 pounds jumbo king crab legs, knuckles or claws
18 large scallops
2 pounds 16-20 count shrimps, peeled and deveined
18 mussels
3 lbs fresh cod, cubed into 3 inch pieces
2-3 Anaheim peppers
1-2 fresh jalepenos
1 red bell pepper
1 large yellow sweet onion
3 celery stalks
1 24 oz can tomato sauce
1 24 oz can diced tomatoes
3 cups white wine
3 bottles of clam juice
2 bay leaves
1 lemon
1 stick of unsalted butter
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper
1 cup fresh Italian parsley
1 sprig of fresh rosemary(chopped)
3 sprigs of fresh thyme(chopped)
2 sprigs of fresh oregano
8 large cloves of garlic
4 large dashes Franks Red Hot Sauce
1/2 cup Franks Buffalo Wing Sauce
Salt/pepper to taste
Prep the King Crab Legs by defrosting if frozen and cutting into 4-5 inch pieces.
Dice the onion and celery, mince the fresh herb leaves, and mince the garlic.
Rough chop the Anaheim peppers, red bell peppers and jalapeno peppers into pieces. They don't need to be cut tiny. In an extra large Dutch Oven add the butter, olive oil and saute the peppers, onions, garlic, celery until Al dente/tender. Then add the fresh herbs and cook another 3-4 minutes.
Pour in the white wine and simmer high to burn off the alcohol, about 3 minutes. Add the clam juice (or seafood stock) and simmer an additional 3 minutes. Add the tomato sauce, Franks Red Hot Sauce dashes, Franks Buffalo Wing Sauce, crushed red pepper, diced tomatoes, bay leaves, and lemon then bring to a boil. Reduce heat, cover, and let simmer on very low at least 45 minutes, but the longer the better. Salt and pepper to taste, but keep in mind you are adding seafood that is salty. The sauce can be prepared ahead of time and left on the stove at low temp until you are ready to add the seafood.
Finish the preparation of the sauce by removing the bay leaves and lemon. Using an immersion blender, blend the sauce to your desired thickness – we like ours to have a little rustic chunk to it, but for a nice refined sauce, take it all the way down. (if you don't have an immersion blender, you can remove some of the sauce to a regular blender and blend until smooth. Then pour the smooth sauce back in the Dutch Oven. Do this until you have reached your desired consistency.) Bring the sauce up to a lively simmer uncovered for about 15 minutes, then add all the seafood at once, stirring it in. The seafood will need to cook uncovered for about 8-10 minutes, stirring once to cook evenly. Once done, transfer to warmed oversized serving bowls immediately. (you can also prepare some angel hair pasta and serve over that.)
Serve with some great crusty Garlic bread and lots of wine!
Bon Appetit!
Spotlight on Scalloped Potatoes!
What would Spring be without a dish of delicious Scalloped Potatoes?
This ever so popular casserole is comforting any night of the week and elegant enough for entertaining guest. It's the perfect compliment to Salmon, Chicken, Steak, Lamb or Ham. Try this recipe I enhanced from an old family favorite. I just know you're going to love it!
It is exceptionally good with the light refreshing flavors of a great Pinot Grigio wine!
Ingredients
4 tablespoons unsalted butter, cut into pieces, plus more for brushing
3 cloves garlic
1/2 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese
1/2 cup shredded Gruyere cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 1/4 cups fat free half and half cream
1/2 can of Cream of Mushroom Soup (mixed with 1/3 cup of water)
1 large sweet yellow onion diced and gently sauteed until translucent
1/4 teaspoon freshly grated nutmeg
1/2 cup grated parmesan cheese
Franks Red Hot Hot Sauce
This ever so popular casserole is comforting any night of the week and elegant enough for entertaining guest. It's the perfect compliment to Salmon, Chicken, Steak, Lamb or Ham. Try this recipe I enhanced from an old family favorite. I just know you're going to love it!
It is exceptionally good with the light refreshing flavors of a great Pinot Grigio wine!
Ingredients
4 tablespoons unsalted butter, cut into pieces, plus more for brushing
3 cloves garlic
1/2 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese
1/2 cup shredded Gruyere cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 1/4 cups fat free half and half cream
1/2 can of Cream of Mushroom Soup (mixed with 1/3 cup of water)
1 large sweet yellow onion diced and gently sauteed until translucent
1/4 teaspoon freshly grated nutmeg
1/2 cup grated parmesan cheese
Franks Red Hot Hot Sauce
- Directions
Boil or steam the potatoes just until al dente. It is important not to overcook.
Position a rack in the middle of the oven and preheat to 425 degrees F.
Combine the mozzarella, asiago and gruyere in a bowl.
Combine the cream and soup in a bowl and set aside. Add 3 generous dashes of Franks Red Hot Hot sauce to the cream and soup and blend together.
Spray a baking dish with non stick spray, then add half of the potatoes, and half of the sauteed onions spreading them out.
Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste.
Pour half of the soup and cream mixture over the potatoes. Pour slowly allowing the mixture to work it's way through the potatoes.
Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste.
Pour the remaining cream over the potatoes, then add the nutmeg.
Dot the potatoes with the remaining cut-up butter.
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes.
Let rest 5 minutes before serving. - Garnish with the scallions and parsley and serve with your favorite Pinot Grigio!
Spotlight On Chefs!
By Gina Dickerson
Photography By Kymora Jackson Productions
All rights reserved
By Gina Dickerson
Photography By Kymora Jackson Productions
All rights reserved
Spotlight on 1515 Restaurant!
