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

Curried Mussel Chowder

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Curried Mussel Chowder

  • Servings: 4
  • Difficulty: Easy
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You don’t become a chef to become famous.

Eric Ripert

I think every home cook has the daydream of hitting it big on T.V. as the host of their own cooking show and having millions of adoring fans just gobbling up any and all recipes they showcase and I admit that I fall squarely in this group however being the practical person that I am I know this will never happen so I will be content with cooking the best food that I can for my family and friends and posting the pics to my blog in the hopes that others will enjoy it as well.

Shopping list:

  • 1 1/2 pounds frozen precooked Mussel meat
  • 4 cups Vegetable stock
  • 2 cups Milk
  • 1/4 cup Butter
  • 1 cup diced Potatoes
  • 1 cup chopped Leeks – white and light green only
  • 3/4 each finely chopped Celery and Onion
  • 4 tablespoons Yellow Curry powder (see cooks note)
  • 1/4 all purpose Flour
  • 1 cup Corn Kernels
  • 2 tablespoons chopped Cilantro for garnish

Putting it all together:

  1. In a stock pot or Dutch oven melt the butter and saute the onions for about 5 minutes. Sprinkle in the flour and whisk until blended. Cook the butter and flour for about 5 minutes but don’t let it brown.
  2. Pour in the vegetable stock and whisk until smooth. Add in the remaining ingredients except the Cilantro and bring to a boil. Reduce the heat and simmer (stirring occasionally) for about 30 minutes or until the vegetables are tender.
  3. Pour the soup into four individual bowls, top with some cilantro and serve.

Cooks note: For a milder curry flavour substitute Garam Masala for the Yellow Curry powder.

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

Until next time……….

                          Bon Appetit

Seafood Alfredo with Proscuitto wrapped Asparagus

  • Servings: ”4-6″
  • Difficulty: ”medium”
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Pasta and Seafood…….. What’s not to love? Both are tasty, good for you and very easy to prepare and when you combine the two you can’t help but arrive at a very memorable meal. Oh and adding some proscuitto wrapped asparagus takes this already very tasty dish to a whole new level.

Before we go any further I do have to mention that my ever lovely and talented daughter Alison was a tremendous help in putting this whole dish together and I could not have pulled this one off without her…….. Kudos kiddo. Thanks for the help.

Here’s how we do this one………

Shopping List:

  • One bag 31-40 deveigned Shrimp
  • One bag Sea Scallops
  • 2 pounds live Mussels– scrubbed and de-bearded
  • One package Fettuccine noodles
  • 12-18 Asparagus stalks – trimmed of the woody end
  • 8-12 slices Proscuitto
  • 1/2 cup of butter
  • 1 1/2 cups Heavy cream
  • 1/4 to 1/2 cup grated Parmigiana cheese (I love Parmigiana so I use a lot)
  • Chopped parsley (optional)

Putting it all together:

  1. Preheat the oven to 375 degrees
  2. Wrap 3-4 asparagus spears in one or two slices of the proscuitto
  3. Place the asparagus on a sheet tray and pop in the oven until the proscuitto is crisp and the asparagus is tender – about 15 minutes
  4. In a large sauce pan melt the butter being careful not to burn it
  5. Stir in the heavy cream
  6. Add the parmigiana and blend until smooth. With this step it is advised to remove the sauce from the heat so the cheese does not clump
  7. In a separate pan saute the shrimp until pink and the scallops until firm
  8. Steam the mussels until they open – about 4 minutes. Discard any that do not open
  9. Cook the pasta according to the package directions
  10. Add the pasta, shrimp and scallops to the sauce and mix well
  11. Plate the pasta and sauce mix
  12. Place the mussels around the edge of the plate and put the asparagus in the middle
  13. Sprinkle with a little chopped parsley if desired and enjoy.

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

Until next time…….

                      Bon Appetit