Let’s cook!

Seafood Spaghetti

1 pound spaghetti pasta

1/4 cup olive oil

1 whole shallot, chopped

4 cloves garlic, minced

3/4 cup chopped sun-dried tomatoes

2 cups Pinot Grigio (a few glasses for you)

1 pound shrimp, peeled and deveined

1 pound of squid rings (you could also use clams but you will need at least 2 pounds)

2 cups arugula

salt and pepper to taste

First bring a large pot of salted water to a boil over high heat and add the pasta and cook. Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 – 5 minutes.

Add the sundried tomatoes and cook for another minute or two.

Add squid.

Add shrimp.

Add wine.

Bring to a boil and then reduce heat to a simmer. Cook for about 7 – 8 minutes.

Drain the spaghetti and add to a large bowl.

Add the seafood mixture to the bowl of spaghetti.

Stir to combine pasta and seafood mix.

Add the arugula and stir well again.

Time to serve. I added parmesan cheese and red pepper flakes as Jen likes a little heat.

Here is the close up:

Lisa, I hope you enjoy the recipe and let me know if you try it.

Tomorrow, I will post a variation of the recipe from Monday using boneless/skinless chicken breast which have been requested via email.

Happy Cooking!

Let’s Cook!

Seafood in Saffron Sauce

2 cups live clams

2 tablespoons olive oil

1 white onion, chopped

pinch of saffron

1 tablespoon fresh thyme

2 garlic cloves, chopped

1lb canned chopped tomatoes

3/4 cup white wine

8 cups fish stock

1lb fresh water shrimp

12oz red snapper filet, cut into bite size

1lb monkfish filet, cut into bite size

1 cup raw squid rings

2 tablespoons fresh basil, shredded

salt and pepper to taste

Heat olive oil in a large pot with onion, saffron, thyme, and a pinch of salt over low heat. Cook until softened which is about 10 minutes.

Add garlic and cook for another 2 – 5 minutes.

Add tomatoes.

Add wine.

Add fish stock.

Season to taste salt and pepper and stir well. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Add fish chunks and simmer for an additional 5 minutes.

Add squid rings.

Add shrimp.

Add clams.

Cook for another 10 minutes. Discard any clams that remain closed! Stir in basil and time to serve.

Here is how I plated in a bowl:

Here is the close-up:

The bread was used to soak up the broth which was perfect. This was a perfect dinner for an almost fall like day!  Tomorrow night we have some friends coming over for dinner so stay tuned to see what I make for our dinner party. 

Happy Cooking!

Grilled Vegetables:

I typically use a red and a green pepper, one half onion,  2 zucchini, and baby bella mushrooms.

Marinade for Veggies

1/2 cup olive oil

1/4 cup soy sauce

1/4 cup lemon juice

2 garlic cloves pressed

Salt and Pepper to taste

Mix the above items into a bowl and take a large pot and fill it half way full with water and get the water boiling (I will explain later). Dice up the veggies and transfer them to a large zip lock bag and pour the marinade you mixed into the bag as well. Zip tight and put in the refrigerator.

Grilled Lobster:

2 – 1lb lobsters

1 stick of unsalted butter

Chives – I used about 15

3 gloves of garlic

1 jalapeno

one fresh lemon

Salt and Pepper to taste

In a food processor, combine the butter, garlic, jalapeno, lemon juice and chives.

Season with salt and pepper and process until well combined. Place the butter in a small container.

The large pot of water should now be at a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3-4 minutes.

Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. This might sound difficult but just turn the lobster on its back and start your cut from the top part of the lobster and you will see and line where the legs meet cut from there. Make sure your knife is sharp.

I remove the stuff that I know Jen would not enjoy and I would suggest you do the same. I keep the white meat and get rid of the organs. Brush the meat and inside the lobsters with some of the herbed butter which should be about 1 tablespoon per lobster half (oh I didn’t say this was healthy or low fat). Go start up the gas grill.

Take your veggies out of the refrigerator and put them in foil pouch and seal tight and place on the center of the grill. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes. Turn the lobsters over and grill an additional 4 minutes, brushing more butter (butter rocks!) Remove the lobsters and vegetables to platters.

This is how I dressed up the lobster for Jen.

Here are the veggies in the sauce.

Now for setting the table, I wanted to make the first post on here a real easy way for us guys to make the dinner setting PERFECT. Jen and I enjoyed our low-fat grilled lobster and encourage you to try this simple meal.

In the immortal words of Mario Battali on “Iron Chef America”…bueno appetito!