Cioppino

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San Francisco-style cioppino Italian fish stew, with fresh halibut, sea bass, Dungeness crab, shrimp, clams, mussels, and oysters in a savory tomato-based broth.

• Prep time: 30 minutes
• Cook time: 45 minutes
• Yield: Serves 8

INGREDIENTS

Seafood

• 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
• 1 large (2 lb or more) cooked Dungeness crab (hard shell)
• 1 pound (or more) of large shrimp
• 2 pounds little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)

Sauce

• 1/2 cup olive oil
• 1 1/2 cups chopped onion (1 large onion)
• 1 cup chopped bell pepper (1 large bell pepper)
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 28-ounce can tomatoes
• Broth from the mollusks
• 2 cups red wine
• 2 cups tomato juice
• 2 cups fish or shellfish stock
• An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
• Salt and pepper to taste
• 1/2 cup minced parsley for garnish

Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce

METHOD

1 Steam clams and mussels: Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside. Strain and reserve the cooking broth.

2 Prepare the cooked crab: Remove the crab legs from the body and use a nut cracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell). Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments. If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.

Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.

3 Prepare the shrimp: Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands). Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.

Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.

4 Make the soup base: In a deep 8-quart covered pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.

5 Add fish and shellfish: Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.

6 Serve: Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.

SOUTHERN CRAB CAKES

Southern Style Crab Cakes


Prep time
20 mins
Cook time
16 mins
Total time
36 mins

These Southern Style Crab Cakes are simply the bomb. Serve with some Jalapeno Remoulade, and you will not believe how incredible these are. Truly something special.
Author: Donald Link
Recipe type: Seafood
Cuisine: Seafood / Southern
Serves: 4 - 6
Ingredients
1 lb of top-quality lump crab meat
1 tablespoon of unsalted butter
½ medium yellow onion, chopped
½ poblano chili, stemmed, seeded and chopped
1 garlic clove, minced
1 teaspoon of salt
½ teaspoon good chili powder (New Mexico or ancho is good)
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 egg, lightly beaten
¼ cup of mayonnaise
1 teaspoon whole-grain mustard
Several dashes of Louisiana hot sauce
1 scallion (white and green parts), chopped
2 tablespoons of Italian parsley, chopped
Juice of ½ lemon
¾ cup of fresh bread crumbs
2 tablespoons vegetable oil, plus more as needed
JALAPENO REMOULADE:
1 small jalapeno pepper, stemmed, seeded, and finely chopped
2 scallions (white parts only), thinly sliced
1 cup of mayonnaise
½ teaspoon of salt
¼ teaspoon of ground black pepper
¼ teaspoon crushed red pepper flakes
2 teaspoons of red wine vinegar
Juice of 1 lime
Instructions
Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.
Melt the butter in a medium skillet over medium-high heat.
Add the onion, poblano, garlic, salt, chili powder, black pepper, and cayenne and cook, stirring, until the veggies are soft, but not browned - about 4 minutes.
Transfer the veggie mixture to a mixing bowl and set aside to cool for about 15 minutes.
Add the crab, the egg, mayo, mustard, hot sauce, scallions, parsley, lemon juice, and ¼ cup of the bread crumbs to the veggie mixutre.
Using your hands, gently combine the ingredients.
Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should resemble hockey pucks (in size) - about 2 inches thick.
Cover the cakes and chill for 20 to 30 minutes, or overnight.
When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs on a plate.
Dredge both sides of each cake in the crumbs, shaking off the excess.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
When the oil is hot, but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown.
Don't overcrowd the pan - fry in batches if necessary, adding more oil if needed.
Serve immediately - with Jalapeno Remoulade!
JALAPENO REMOULADE
Whisk together all the ingredients in a mixing bowl.
Cover and place in the fridge until needed...or for at least 30 minutes.

SOUTHWEST CHICKEN TORTILLA PINWHEELS

Southwest Chicken Tortilla Pinwheels


PRINT
Prep Time
70 minutes
Cook Time

Total Time
1 hour 10 minutes

Servings: 10
Ingredients
1 (8 ounce) package Neufchatel (light) or regular cream cheese, softened
3 tablespoons light sour cream
1 (10 ounce) can RoTel Tomatoes, drained slightly
1/2 teaspoon minced garlic
1/2 teaspoon seasoning salt (like Lawry's)
1/2 teaspoon fresh ground black pepper
1 cup shredded cheddar cheese
5 green onions, thinly sliced
1 (2.25 ounce) can chopped olives
1 jalapeno, seeded as desired and diced (optional)
2 cups cooked, shredded chicken
5 large burrito size flour tortillas or wraps in assorted flavors


Use a mixer to combine cream cheese, sour cream, diced tomatoes, garlic, and seasonings. Use a spoon to stir in cheese, green onion, olives, jalapeno (if using), and shredded chicken.
Divide mixture between the tortillas, spreading out evenly leaving about a 1/2" border at the edge. Roll up tightly. Wrap rollups tightly in plastic wrap and transfer to the refrigerator to chill for at least an hour or until ready to serve.
Remove from refrigerator and use a sharp knife to slice into 2" pieces.

Notes
If you don't want to use a rotisserie chicken, here is how I cook my own. Place a couple of tablespoons of vegetable oil in a large skillet over medium-high heat. Add 1 large or 2 small boneless, skinless chicken breasts and cook just long enough to get a good sear, about 3 minutes per side. Season both sides of the chicken with some seasoning salt (like Lawry's) and fresh ground black pepper while browning. Lower heat to medium-low and add 1 cup of chicken broth. Cover skillet and let the chicken simmer for about 10 minutes or until cooked through and tender enough to shred. Remove from heat and when cool enough to handle use two forks to shred the chicken. Let cool completely before adding to cream cheese mixture and proceed with recipe as directed.

Prep time includes one hour chilling time.

PICKLED EGGS RECIPES

(I Found This Recipe Online Had To Save Here !

The brine gets boiled and cooled slightly. Then layer, sausage, onions, jalapenos, garlic (2-layers) in a large gallon size jar. Then pour the slightly cooled brine over the pickling ingredients.

Brine Ingredients

•8 cups vinegar
•4 cups water
•4 tablespoons of pickling spices
•4 tablespoons of pickling salt
•2 tablespoons of red pepper flakes
•2 tablespoons of black peppercorn balls
Pickling Items

•1 teaspoon of minced garlic (add in 1/2tsp qty, 2X)
•2 Hillshire Farms Smoked Sausage Links (Sliced about 3/4″) (Sausage must say they are pre-cooked)
•2 Onions (Sliced Thin)
•5 Jalapenos (sliced thin)
•boiled eggs
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                                       PICKLED EGGS 1   
Marinated hard-cooked eggs.
The marinade may be made from vinegar and pickling spices although spicy cider
or pickle juice works well, too. The juice from pickled beets is one of the most
popular marinades. When sliced, the lovely red color is a pretty contrast to the
yolk and white.
Pickled eggs can be served as a snack or appetizer or cut in wedges and added
to tossed green salads; included in cold cut platters; sliced and used as garnish
for cooked vegetables and potato salads; or prepared as deviled eggs.
If the container is not opened, pickled eggs will keep several months without
refrigeration. Although the acidity of the pickling solution prevents the growth of
bacteria, it eventually causes the eggs to disintegrate. Refrigerate opened
containers and, to avoid introducing bacteria, use a clean implement to remove
eggs from the solution.
Use several small containers, quarts or less, if the pickled eggs are to be
consumed intermittently over a period of time.

                                           PICKLED EGGS 2   

1 cup juice from canned pickled beets
1 cup vinegar
1 clove garlic
1 medium bay leaf
2 teaspoons mixed pickling spices
12 hard-cooked eggs
1 small onion, sliced and separated into rings
In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups
water and 1/2 teaspoon salt; mix well. Remove shells from the eggs. Add eggs and
onion rings. Cover and refrigerate 3 to 4 days. Makes 12.
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                                       PICKLED EGGS 3    

Hard boiled eggs
Vinegar
Water
Red pepper
Black pepper
Remove shells and rinse eggs under cold water and place in jar. Do not over-crowd.
Pour vinegar over eggs to fill jar 3/4 full and finish filling with water. Pour the vinegar
and water mixture into a saucepan and bring to a boil. Pour vinegar and water
mixture over eggs in jar. Add black and red pepper to suit your taste. Cover tightly
and place in refrigerator to chill. These pickled eggs will keep indefinitely. Those
who like salt may put 1/2 teaspoon to a pint of pickled eggs. Servings: 4
               @}~~>~~>~~~~        @}~~>~~>~~~~      @}~~>~~>~~~~
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Pickled Eggs & Sausage
Added by mainedish on March 17, 2010 in Canning

Prep Time 30 Minutes
Cook Time 15 Minutes  Servings 24 Difficulty Easy

Ingredients
2 pounds Linguica Links, Cut Into 1" Pcs.
30 whole Hard Boiled Eggs, Free Range
1 whole Onion, Sliced Lengthwise
4 teaspoons Crushed Red Pepper Flakes
_____
FOR THE BRINE:
½ cups Brown Sugar
2 Tablespoons Mustard Seed
1 Tablespoon Fennel Seed
1 Tablespoon Coriander Seed
1 Tablespoon Kosher Salt
4 cups Cider Vinegar
2 cups White Vinegar
1 cup Water
4 whole Bay Leaves
5 whole Star Anise
Preparation Instructions
Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.
Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.
In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise.
Refrigerate for at least a day. These are great within hours of making and they are very hard to stay out of.
 The eggs make wicked good egg salad!
Keep refrigerated.
*************************************************************************************
2
Pickled Eggs & Sausage
Added by mainedish on March 17, 2010 in Canning

Prep Time 30 Minutes
Cook Time 15 Minutes  Servings 24 Difficulty Easy

Ingredients
2 pounds Linguica Links, Cut Into 1" Pcs.
30 whole Hard Boiled Eggs, Free Range
1 whole Onion, Sliced Lengthwise
4 teaspoons Crushed Red Pepper Flakes
_____
FOR THE BRINE:
½ cups Brown Sugar
2 Tablespoons Mustard Seed
1 Tablespoon Fennel Seed
1 Tablespoon Coriander Seed
1 Tablespoon Kosher Salt
4 cups Cider Vinegar
2 cups White Vinegar
1 cup Water
4 whole Bay Leaves
5 whole Star Anise
Preparation Instructions
Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.
Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.
In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise.
Refrigerate for at least a day. These are great within hours of making and they are very hard to stay out of.
 The eggs make wicked good egg salad!
Keep refrigerated.
********************************************
3
Pickled Eggs & Sausage
Prep Time 30 Minutes
Cook Time 15 Minutes  Servings 24 Difficulty Easy

Ingredients
2 pounds Linguica Links, Cut Into 1" Pcs.
30 whole Hard Boiled Eggs, Free Range
1 whole Onion, Sliced Lengthwise
4 teaspoons Crushed Red Pepper Flakes
_____
FOR THE BRINE:
½ cups Brown Sugar
2 Tablespoons Mustard Seed
1 Tablespoon Fennel Seed
1 Tablespoon Coriander Seed
1 Tablespoon Kosher Salt
4 cups Cider Vinegar
2 cups White Vinegar
1 cup Water
4 whole Bay Leaves
5 whole Star Anise
Preparation Instructions
Mix brine ingredients in a large stockpot. Bring to a boil to dissolve everything and then remove from heat and cool.
Bring a pot of water to boil and cook linguica slices for 5 minutes to remove fat. Drain.
In four 1-quart mason jars; layer sliced onion, eggs and linguica until the jar is full. Cover the mixture with the brine and add 1 teaspoon of crushed red pepper flakes per jar and spoon in the leftover spices from the brine. Make sure each jar gets a star anise
 **********************************

Pickled Eggs Recipe
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients
Beet pickled eggs with cardamom and anise
1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
1 cup beet juice*
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard cooked eggs**, peeled
*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.
******************************************************
Curried pickled eggs
1 cup cider vinegar
3/4 cup water
1/4 onion, sliced
3/4 cup white granulated sugar
3 cardamom pods
1 teaspoon mustard seeds (yellow or brown)
1 Tbsp yellow curry powder
6 hard cooked eggs**, peeled
*******************************************************
Jalapeno pickled eggs
3/4 cup cider vinegar
3/4 cup water
1/2 cup plus 1 Tbsp white granulated sugar
6 cloves
2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon dry oregano
1/4 onion, sliced
1 garlic clove, peeled
6 hard cooked eggs**, peeled
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Tarragon pickled eggs
3/4 cup cider vinegar
3/4 cup water
1/4 onion, sliced
2 sprigs fresh tarragon
1 teaspoon mustard seeds
1/2 cup plus 1 Tbsp white granulated sugar
1 teaspoon herbs de provence
6 hard cooked eggs**, peeled
**Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs.

Method

1 Peel the eggs and place in the bottom of a clean glass jar, quart sized.
2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
Yield: Makes six pickled eggs.