CIOPPINO

New: April 2015

3 T olive oil
6 red potatoes
1-2 large onions
6 garlic cloves
3 bay leaves
2 t dried oregano (or Italian Seasoning)
2 t crushed red pepper flakes
Salt and pepper

1 28 oz can hole peeled tomatoes, crushed by hand, juices reserved
1 6 oz can tomato paste
1.5 c dry white wine
1.5 c chicken broth

2 lb fish (chowder chunks from Pure Foods at Pike Place Market best, mix of halibut, salmon, tuna, cod, sword fish, etc)
0.5 lb mussels
0.5 lb clams
0.5 lb shrimp
0.5 lb scallops

Prep:

Put clams in a colander in a bowl of water. Soak clams for 20 minutes in fresh water just before cooking. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. If the clam is gaping open, throw it out: it's dead.

Just before cooking mussels prep by pulling out beards and scrubbing under cold water from the faucet. If a mussel is gaping open and doesn't close when tapped, throw it out: it's dead.

Heat oil in a large heavy pot over medium-high heat. Add potatoes, sauté for 10 minutes. Add garlic, onion, oregano, red pepper flakes, salt, and finally bay leaves. Cover and cook, stirring occasionally, 10 min. 

Stir in tomato paste, canned tomatoes, wine, chicken broth. Cover bring to a boil, reduce to low and simmer for 15 minutes until potatoes done.

Put in clams and mussels and cook for 10 minutes until all shells open. Remove shells with chopsticks.

Add fish, shrimp and scallops. Cover and cook for 2 minutes. Add shells back in. Serve with bread.

Adapted from: http://www.epicurious.com/recipes/food/views/cioppino-368957

4 Servings.

4 Russet potatoes
Enough canola oil to fill fryer to max line.

Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. (No need to peel.)

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a deep fryer with oil to 325 degrees F.

Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. All potatoes should be covered in oil. Cook until potatoes are light brown, 6 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt. Repeat until all potatoes are cooked.

Recipe adapted from Guy Fieri, June 2008

New: April 2015

INGREDIENTS:
1 tablespoon vegetable oil
2 (4 ounce) pork loin chops, 1/2 inch thick
salt, pepper
2 onion, cut into strips
1 box mushrooms
1 cup water
DIRECTIONS:
1. Rub chops with salt and pepper, or to taste.
2. In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions, mushrooms, and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
3.Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Chicken broth
Sukiyaki beef
Enoki mushrooms
Random Asian vegetable
Shitaake mushrooms

Let sea bass warm to room temperature.
Cover in flour/salt/peper mixture.
Melt 2 tbs of butter and 2 tbs olive oil  in frying pan on medium heat, let brown.
Fry bass, cooking the skin side last (otherwise it will shrivel up and change the shape of the fish)
Keep warm in 200 ˚F oven when finishing other dinner components.
Put 1/2 c white wine in pan to deglaze.
Rapidly boil off alcohol until reduced in volume by about 1/3.
Add capers if you want.

http://smittenkitchen.com/blog/2010/02/baked-rigatoni-with-tiny-meatballs/

http://www.buzzfeed.com/christinebyrne/jacques-torres-hot-chocolate#.wgJKqg4RD