CIOPPINO (The Perfect Dip for Crusty Bread)
Cioppino might be the best dip for your bread to ever exist. Make it for a group of friends or just make a batch for yourself and revel in what a good cook you are.
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6.75qt LE CREUSET DUTCH OVEN:
--RECIPE--
▪125g or ½ white onion, small diced
▪75g or ½ medium bulb fennel, small diced
▪4-5 garlic cloves, minced
▪Olive oil
▪Salt
▪1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock
▪1box/900-1000g(mL) chicken stock
▪1 bottle/240g(mL) clam juice
▪Chile flake
▪200g or ¾-1c dry white wine
▪800g/28oz nice whole peeled canned tomatoes, pureed
▪1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded)
▪1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking
▪.5lb/225g squid tubes and tentacles, sliced
▪Pinch sugar
▪Black pepper, chopped parsley, additional olive oil, to garnish
▪Plenty of good crusty bread for dipping
Into a medium sauce pot, add the shells from 1lb shrimp, stock, and clam juice. Bring to a simmer and continue simmer over medium low for about 15min.
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Heat a large heavy bottomed pot over medium. Add very generous squeeze of olive oil (it should almost coat the bottom fo your pot. To that, add onion, fennel, and garlic and a large pinch of salt. Stir and sweat over medium for 4-5min.
Add pinch of chile flake to veg. Allow chile flake to cook and infuse the oil for about a minute, then add in wine. Bring wine and veg to a simmer and continue to cook for 2-3 more minutes or until wine is mostly evaporated.
Add in all of the strained liquid from your shrimp-clam stock (discard shrimp shells). You should be adding about 1200g/mL here. If you don’t have enough, add additional chicken stock or water. Stir in pureed tomatoes. Increase heat to medium high, bring to a boil. Continue to simmer and reduce for approx 15min by about 15-20%.
Taste base for seasoning. Add salt and pinch of sugar if needed to balance acidity.
Reduce heat to low then drop in cod, shrimp, and squid. Gently move with a spoon to ensure everything is spread evenly and submerged before adding in mussels and snuggling them into the base to submerge. Bring to a simmer, cover, and allow to poach for 3-4 mins.
Very gently stir the seafood. Continue to cook if mussels aren’t yet fully open. When mussels are fully opened and the rest of the fish is opaque, it’s done! Discard any mussels that didn’t open during cooking.
Ladle into a bowl, garnish with black pepper, olive oil, and minced parsley, and enjoy with crusty bread.
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????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#cioppino #seafood
CHAPTERS
0:00 Intro
0:30 The base - aromatics
4:00 The seafood components
6:12 Adding the seafood to the base
7:11 call me Lord B-man (Established Titles ad)
8:27 Finishing the cioppino
10:03 Let’s eat this thing
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Low Carb Clam Chowder Recipe // WoW Recipe
Easy way to make clam chowder. It's made with cauliflower so it's Keto, Paleo, Low Carb and Atkins friendly. Sorry for Dave's potty mouth at the end.
RECIPE:
1. Chop up 1/3 head of cauliflower into small pieces like potatoes would be.
2. Boil cauliflower in about 1 cup water for about one minute covered. Want it to still have some crunch to it.
3. Drain cauliflower in strainer.
4. Place 1/2 stick of butter in pot and melt.
5. Chop 1/2 small onion into tiny pieces and add to butter.
6. Chop 1 stalk of celery into tiny pieces and add to butter.
7. Saute onions and celery for about 3 minutes to get a little soft.
8. Add 16 oz of heavy whipping cream.
9. Add 16 oz of half & half.
10. Add 3 cans of chopped clams with juice.
11. Salt and pepper to taste.
12. Add 2 teaspoons of Old Bay Seasoning. More if you like.
13. Optional: Add Xanthum Gum a little at a time up to 2 teaspoons to thicken.
14. Bring to boil and then reduce heat and simmer for 3-5 minutes.
15. Enjoy. Very good as left-overs too.
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Clam Chowder | New England Style
Clam Chowder | New England Style
OK, very simple:
1) Beef Belly Bacon 100g
render the fat and fry till crispy
While that's happening prep:
2) 1 big white onion diced
3) 5-6 cloves of garlic minced
4) 2-3 stocks of celery thinly sliced
And make the clam stock:
1) 50g deshelled clams (fresh or frozen)
2) The veggie mix (about a hand full)
3) 2 Bay leaf
4) Water
Then:
1) Take the beef belly bacon out
2) Add the veggie to the fat in the pot
3) Add 1/2 cup of flour to the veggie and cook it out
4) Add the stock bit by bit to the pot and mix well
After that:
1) Add about 300g of deshelled clams to the soup in the pot
2) Add about 200g of shell clams
3) Add about 100g of diced potatoes
Once the soup is boiling gently:
1) Add 500ml of heavy cream
2) Sprinkle hand full thyme
3) Beef belly bacon crisps
Lastly season to taste with salt, white paper and parsley.
That's it!
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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THAILAND 2022:
I buy all my Wagyu/Steaks/Fish from CrowdCow
$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley