Seafood Pho

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Seafood Pho

  • Servings: 2-4
  • Difficulty: Easy
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I got home from my first ever Singles Style Pool tournament (that’s where it is one on one…. oh and, I lost but that’s a story for another day) and was really tired but also really hungry so I went looking for something to feed not only myself but the rest of the bunch so after a short root through the pantry I managed to come up with this.

Now traditional Pho – pronounced PHA – can take hours depending on what meat you may use, how long you braise it and most importantly how much flavour you wish to impart into the broth. For this recipe I used the ingredients I had on hand and those that would prep and cook quickly.

Cooks Note: For this recipe I used Campbells® Pho Broth.

Here is how we do this one.

Shopping list:

  • 3 packages (roughly 25 ounces) Thick Noodles
  • 1 bag 31-40 Shrimp – peeled and deveigned
  • 1/4 cup each Clam and Mussel meat
  • 2 tablespoons Vegetable Oil
  • Half of one large White Onion – sliced
  • 2 Garlic cloves – rough chopped
  • 1 large Red Pepper – julienned
  • 1/4 of a small Cabbage – sliced
  • 2 cups Broccoli florets
  • 1/4 cup Fish Sauce
  • 4 cups Campbell’s Soup® Pho broth 
  • Salt and Pepper to taste
  • Garlic Chili sauce and chopped Parsley sauce for garnish

Putting it all together:

  1. In a large pot bring the Pho broth to a simmer.
  2. While the broth is simmering heat the vegetable oil in a large pan and cook the vegetables until just tender.
  3. Add in the fish sauce, clams, mussels and shrimp and cook until the seafood is done… about five minutes. Season with the salt and pepper
  4. Bring the broth up to a boil and cook the noodles in the broth for 30 seconds to 1 minute.
  5. Place the noodles in the bottom of your bowl, ladle in the broth and top with the vegetables and seafood.
  6. Garnish with the garlic chili sauce and parsley.
  7. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

Seafood Linguine Alfredo

Seafood Linguini

Seafood Linguine Alfredo

  • Servings: 2-4
  • Difficulty: Easy
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“Everything you see I owe to pasta.” – Sophia Loren

The last time I posted an Alfredo type recipe was TWO years ago (time sure does fly) so I thought I would do another one but with a couple of variations this time around.

Now the Alfredo Sauce itself is staying the same (why mess with a good thing) however this time around as a time saving element I will be using precooked Clam meat and Mussels along with uncooked Shrimp in addition to Shallots and Spinach. I will also be using TAIL OFF shrimp as I personally can’t stand biting into a succulent shrimp only to try and find a place to dispose of the tail.

Here’s how we do this one.

Shopping list:

  • 3 tablespoons Olive Oil
  • 1 package thawed 31-40 White Shrimp – peeled and deveined
  • 2 1/2 cups Clam meat
  • 2 1/2 cups Mussels
  • 2 Shallots – diced
  • 2 medium Garlic cloves – finely diced
  • 3 cups Baby Spinach
  • 1/2 cup Butter
  • 1 1/2 cups Heavy cream
  • 1/2 – 3/4 cups Grated Parmesan
  • 1 pkg (350 grams) Linguine noodles
  • Shaved Parmesan and Parsley for garnish

Putting it all together:

  1. In a large pot of salted water cook the Linguine according to package instructions.
  2. While the pasta is cooking heat the olive oil in a large sauce pan and add in the garlic and shallot and cook until the shallot is translucent. Add the butter and mix well.
  3. When the butter has melted add the heavy cream, spinach and the grated Parmesan and stir frequently.
  4. Reduce the heat and let the sauce thicken.
  5. Add in the shrimp, mussels and clams and continue cooking until the shrimp has turned pink.
  6. Plate the pasta, top with the sauce and garnish with the shaved Parmesan and Parsley.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                          Bon Appetit

Sausage and clam Carbonara

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Sausage and clam Carbonara

  • Servings: 4-6
  • Difficulty: Medium
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Let me first begin by wishing one and all a very Happy New Year and may the coming year be filled with nothing but joy and happiness.

I chose this recipe for this post as it is something I have never tried before and to be quite honest I’m not entirely sure I have ever had it before in a restaurant and so it seemed rather apropos to ring in the new year with something fresh and new.

You will notice that I have rated the difficulty for this one as “Medium” and the reason for that is there is a step that is kind of tricky and if it is not done correctly you will wind up with “scrambled egg” pasta.

Here’s how we do this one.

Shopping list:

  • One large package of Penne
  • Five Sun-dried Tomato Turkey sausage – cut into bite sized pieces
  • 20 Pasta clams – Scrubbed and de-bearded
  • Three tablespoons Extra Virgin Olive Oil
  • Three garlic cloves– crushed
  • Six Eggs
  • 12 ounces diced Pancetta
  • One medium Onion – diced
  • 3/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Parsley for garnish and colour

Putting it all together:

  1. Cook the Penne in a large pot of salted water until just al dente
  2. While the pasta is cooking heat the oil in a large sauce pan and add the onion and garlic cooking until the onion is translucent and the garlic has infused the oil
  3. Remove the garlic and discard
  4. Add the pancetta and sausage and cook until both are cooked through
  5. While the meat is cooking crack the eggs in a large mixing bowl along with the salt and pepper and beat well
  6. Add the Parmesan to the eggs and mix until well incorporated. Set aside
  7. Add the cooked pasta, along with a little of the pasta water, to the pancetta and sausage and mix well
  8. Take off the heat and allow to cool slightly, about five minutes.
  9. While the pasta is cooling steam the clams until open discarding any that don’t as they are dead
  10. Pour the egg  and cheese mixture over the pasta and blend until smooth. If the pasta is too hot the egg will scramble
  11. Plate the pasta and top with the clams and some parsley

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                           Bon Appetit

Pork and Clams

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This is one of those dishes that you look at and think “that’s a weird combination” which is exactly what I thought the first time I saw it but the more I thought about it the more I liked the idea of mixing the noble pig with seafood and also could not help but think “is it good”?

Well I owe this one to the King of Bam, “Chef Emeril Lagasse”, for first introducing it on one of his shows and let me tell you this is simply fantastic and there is no way I could ever improve on this one and besides I would not even want to try.

So without further ado or gilding the Lilly I present to you Chef Emerils recipe for Pork and Clams

Ingredients:

For the Marinade:
2 pounds pork butt, cut into 1-inch cubes
1 head garlic, peeled and chopped
1 teaspoon salt
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup fresh squeezed lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon paprika
1/2 teaspoon crushed red pepper flakes
1 bay leaf
For the Pork:
2 tablespoons olive oil
2 tablespoons bacon fat
2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
3 tablespoons tomato paste
1/4 cup Piri Piri, recipe follows
1 teaspoon salt
1 cup tomato concasse (peeled, seeded, and chopped)
5 pounds clams
4 tablespoons chopped fresh parsley leaves

Putting it all together:

Place the pork butt into a large resealable plastic food storage bag. In a blender, combine the garlic, salt, white wine, vinegar, lemon juice, olive oil, paprika, red pepper flakes and bay leaf. Blend until smooth and pour over the pork. Seal the plastic bag and set in a casserole dish and place in the refrigerator over night.

Set a large braising pan or Dutch oven over medium-high heat. Add the olive oil and bacon fat to the pan. Remove the pork from the refrigerator and drain, reserving the marinade. Sear the pork pieces in the hot fat in batches, until golden brown, about 2 to 3 minutes. Turn to the other side and sear for an additional 2 minutes. Remove the pork from the pan and set aside on a platter while you finish searing the remainder of the pork.

Once all the pork is seared and has been removed from the pan, add the onions to the pan and cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Sprinkle the flour into the pan and cook, stirring continuously, for 1 minute. Add the chicken stock, tomato paste, Piri Piri, salt and reserved marinade to the pan and stir to combine. Continue to stir until the mixture comes to a boil. Return the pork to the pan and when the liquid returns to a boil, cover with a lid and reduce the heat to low. Cook, stirring occasionally, until the meat is tender, about 1 1/2 hours. Add the tomatoes and clams to the pan, stir to combine and cover. Raise the heat to medium-high and cook until the clams open, stirring occasionally, about 8 to 10 minutes. Remove the lid, reduce the temperature to low, and sprinkle with the parsley. Discard any clams that do not open, and serve the dish with French fries or steamed white rice.

Piri Piri:
1 tablespoon, plus 1/2 cup olive oil

5 cloves garlic, smashed

4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)

1/4 cup fresh squeezed lemon juice

1/2 teaspoon salt

Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.

Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.

So there you go another “simple but tasty recipe for the grilling season and beyond”

So until next time……….

Bon Appetite