La Platicona Habla: Tastes, Passions and Pursuits

I decided to attempt a copycat recipe (from a great local northern Italian restaurant) with some calamari I bought the other day. For this recipe you will need 4 calamari tubes (heads of the squid, tentacles removed, and internal parts washed out).

For the stuffing:
- 2/3 c bread crumbs
- 2 minced shallots
- 2 minced garlic cloves
- 1/2 lemon
- handful of minced parsley
- 3 tbsp EVOO
- handful minced olives (green or kalamata)
- 1 tbsp pesto (you can replace this w/more spices and EVOO)
- handful of grated parmesan

Mix the ingredients around in a bowl. The mixture won't be paste, but it should stick together somewhat.

I had a request to add dijon mustard to the mix. I agree. I may alter this and repost.

Take the stuffing and use your hands to fill the calamari tubes. The stuffing expands when coked so don't worry if you can't fill it to the brim. Set aside.

For a simple ragu, set aside sliced 1/2 white onion, 2 tomatoes, chopped, 2 minced garlic cloves, 1 tbsp capers, 1/2 c chopped green or kalamata olives, and some fresh herbs like parsley or basil.

In a cast iron skillet, heat 1/4 c EVOO, and place calamari tubes down, browning each side. When browned, add ragu ingredients, and 1 c white wine. Simmer for 15 minutes, covered. Add s&p to taste.

You should feel free to tinker with the stuffing, but the basics are bread crumbs and EVOO. Eat hot.

Labels: calamari, olives, onion, seafood, tomatoes

I realize I've been ignoring you all of late, but there have been many preoccupations in my life of late. But, now that I am at liberty to do so, I give you the crabby patty post (ever see Spongebob?)

There is nothing more awful and unsatisfactory than ordering a crabcake and getting a lump of fried bread crumbs with a little bit of imitation crab thrown into the mix. I promise, these crabcakes will be meaty, tasty, and have your guests salivating for more.

To being, lets talk ingredients. I used a large can of pulled lump crab meat from my grocer's seafood counter. These cans are large and usually refridgerated because they are perishable otherwise. I went to Safeway and found the exact same can of crab meat for $10.99 that was selling for $14.99 at Whole Foods (my favorite but often overpriced market). So that is that on crab meat.
Now, the aioli should be made fresh. I've posted a recipe already for it before, and I suggest you make this aioli, but add minced chipotle peppers after the mixing job is over for extra zest. The fresh aioli is far superior than mayo and chipotle peppers mixed together.

You will need:

- 1 large can of pulled lump crab meat
- 1/2 lb of small bay scallops
- 4 shrimp, deveined and without the shell
- 1 egg
- 3/4 c bread crumbs for mixture + 1 c for dipping
- 1 lemon
- 1/4 c minced Italian Parsley
- 1/2 c diced red and yellow (or green) bell peppers
- 1/2 c minced onions (white)
- 1 minced jalapeno pepper
- 4 cloves of minced garlic
- salt and pepper to taste
- olive oil for frying, and a hot skillet (preferably a castiron pan)

Step One: In a blender or food processor, add juiced lemon, bay scallops, and shrimp. The mixture is the paste or binder for the crab meat. Remove and put in a large mixing bowl.

Step Two: Add crab, vegetables, salt, peppers, parsley, egg, and breadcrumbs. Mix with a wooden spoon until well combined with the scallop/shrimp paste. The consistency should be that of a wet cookie dough.

Step Three: Allow 1/2 inch of olive oil to slowly heat in a heavy bottomed frying pan on medium or medium-low heat (depending on your stovetop), don't let this smoke! Form 1/2 c servings of the crab mixture in your hand to make a patty and "dip" each side into the extra breadcrumbs to form a good thin crust. You can make them bigger, but you need to be aware that if they are bigger, it takes longer to cook and may end up being burnt if they sit too long over the heat.
Place the patties in the frying pan and press each down slightly with a spatula. Cook each side with a lid on the pan if it spattering, for 5-8 minutes. The patties should be golden brown. Carefully flip each patty and complete cooking.
Remove from heat and drain on paper towels. Serve with a side salad and some delicious chipotle aioli. I like eating this in the winter when the shellfish is the freshest. Mmmm.

Labels: crab, fish, patties, seafood

Looking through the recipe index for this blog, I realized that the noble bell pepper has been sadly neglected. To remedy the situation, I give you the Fajita post. I know some of you reading this blog do not eat meat or fish, so feel free to simply exclude the shrimp detail because these tri colored bell peppers are the star of these fajitas.

And for you gluten-free/lactose free eaters? Corn tortillas (check ingredients on the back to ensure that no flour was used to finish them off), and beans make this meal healthy and edible for you too. Now how about that? A dish to please all the picky eaters/diet restricted types in your life. Don't thank me, just pass on this URL to your friends.

You will need:

- 3 bell peppers: green, red, yellow, sliced
- 1 red onion, halved then sliced
- 3 cloves of minced garlic
- 1 jalapeno pepper, sliced
- 1/2 lime
- large handful of chopped Italian parsley or cilantro
- 3 tbsp of vegetable oil or olive oil
- 1 lb of deveined shrimp
- 1 can of black beans
- 1 pkg of corn tortillas

Step One: In a large skillet, heat the oil over medium-high heat until oil begins to spatter. Add the garlic, onions, jalapenos, and bell peppers. Season with salt. Cook this, stirring every few minutes, for 8-10 minutes or until the bell peppers begin to tenderize.

Step Two: Add the deveined shrimp directly into the veggies, and squeeze the lime over them for added flavor. Cook this only for 2 minutes, stirring, and turn off the heat. Add the chopped cilantro or Italian parsley, tossing everything about. Cover with foil.

Step Three: While things are heating up with the bell peppers, take another skillet or a comal and heat to medium. "Cook" each corn tortilla on each side for 45 seconds, or until the tortilla becomes very soft. You MAY NOT heat these tortillas in the microwave because they will become dry and brittle. Heating the tortillas one-by-one in a skillet on each side will ensure the proper pliability for eating the fajitas like little tacos.

Step Four: In a small pot, heat 2 tablespoons of vegetable oil, 1 clove of minced garlic over medium heat until oil is hot. Add the can of beans and season with salt. I cooked these beans for about 7-10 minutes while the vegetables cooked and they were perfect for my fajitas.

Serve these veggies in a big bowl, with the side of warmed tortillas covered by a clean dish towel to retain heat, and the side of beans. I ate these fajitas with tomatillo salsa and guacamole. They are oh so yummy for the end of summer.

Labels: bell pepper, corn tortillas, fajitas, seafood, shrimp

This mussel recipe is a variation of the recipe I made in Love Mussels. If you've never had mussels, I suggest trying this for your first batch.
Whenever buying mussels, be sure to immediately cook them, and for goodness sake, don't kill your little guys by enclosing them in a tied plastic baggie. Bring them home, place them in a colander and scrub well under cold water. This recipe is a snap and cooks in no time, thanks to Jaime Oliver, again.

You will need (for 2 servings):
- 1 1/2 lb-2lb of mussels
- 3 minced garlic cloves
- 1/2 diced white onion
- 1 c of cream
- 1 c of white wine
- chile piquin
- olive oil (about 3 tbsp)
- 1-2 tbsp of butter
- pesto or chopped italian parsley
- juice from 1/2 a lemon

Step one: After you've cleaned your mussels, place the garlic, onion, and olive oil in a pan and cook over medium-high heat. Use a large saute pan or pot. Cook until onions are translucent.

Step Two: Add the chili, throw in the cleaned mussels, the wine, and the cream. Place a lid on the pan and cook for 7-10 minutes or until shells open.

Step Three: Open lid, throw in butter and shake the pan a bit. Add the lemon juice, and season with salt & pepper to taste. Add italian parsley.

Serve the mussels with a helping of the broth. Add pesto on top to flavor, and serve with a side of crusty french baguette. Voila!

Labels: mussels, seafood

What better way to commemorate the Battle of Puebla on this Fifth of May than by cooking a piping hot plate of Shrimp Veracruz? The state of Veracruz, located on the Caribbean side of the boot of Mexico was the site of the famous invasion of French troops into Mexico who made their way to the state and city of Puebla in 1862 (located next to the state of Veracruz) and duked it out with General Ignacio Zaragoza who, outnumbered by nearly 3000 troops, won a victory over the French forces sent by Napolean III to seize all of Mexico in the name of France. The town of Puebla was the chosen battlefield and the French were quickly deposed (although this victory was short lived when the French took the capital and installed Maximillian of Austria as "emperor" of Mexico, thus, the Austrians have lots of stolen booty like Moctezuma's headdress in their museums); Benito Juarez christened the day as a national holiday.

Well, this Puebla/Veracruz connection made me think that Shrimp Veracruz was the perfect dish for tonight's supper. This dish consists of a rich salsa with some very odd ingredients: green olives, capers, bay leaves and oregano. I guarantee, however, that this dish will do you right for tonight. There are several versions of this dish, so I have sort of experimented for the easiest way to prepare it and still preserve the flavor.

You will need:
- 1 pound of deveined medium or large shrimp with the tails on and the rest of the shell removed;
- 1/2 cup of roughly chopped green olives (get these from your grocer's deli or if in a jar, get the Santa Cruz brand large green olives);
- 3 tbsp of capers;
- 2 bay leaves;
- 1/2 tsp oregano, corriander, and cumin;
- 1/2 small minced white onion;
- 4 tbsp of butter (may substitute olive oil);
- 1 lime halved;
- 5 plum tomatoes;
- 1 or 2 jalapeno peppers (depending on how hot you want it);
- 1/2 c white wine;
- 3 cloves minced garlic;
- handful of fresh choped cilantro (optional); and
- salt to taste.

Serve this dish over a bed of saffron (or plaint) basmati rice.

Step One: Start your rice! I made a simple saffron basmati rice in my rice cooker for this dish and it tastes wonderful in combination with the rest of the food. I like the "O" Organics brand of Basmati rice from Safeway, you can also find it at Wild Oats and Whole Foods.

Step Two: In a small pot of boiling water, add your tomatoes and chile peppers; cook on high until the skins start to fall off (about 7 minutes). Remove from the heat; drain. Place the tomatoes and the jalapenos in a blender and puree.

Step Three: In a saute pan, cook the garlic & onion in the butter until translucent. I know 4 tbsp of butter is a lot, but trust me, it's worth the calories. If you are still freaking out, substitute with olive oil. Once the onions are done, cool off by adding the white wine and reduce (takes about 4-6 minutes). If you, like my mother, absolutely love onions, try cutting the onions into large slices to give the dish a different texture.

Step Four: Add the tomato/jalapeno puree, the chopped tomatoes, capers, olives, bay leaves, oregano, cumin, and corriander into the pan; squeeze in the 2 lime halves. Simmer this over medium heat for about 7-10 minutes (should be the thickness of a runny gravy).

Step Five: Add the shrimp and cook for 3-5 minutes until just cooked. Remove from the heat and serve the shrimp and sauce over a bed of saffron rice. Garnish with cilantro or chopped italian parsley and lime wedges. I enjoy eating this with a side of warmed corn tortillas over the comal (stop using the microwave to heat up your torts!). This dish pairs well with white wine or a good fume blanc. I also think Bohemia or Pacifico is a good beer for this dish. Oh so yummy.

I know this dish has a ton of ingredients, but like so many real Mexican dishes, it takes time to cook, and has the sabor of a complex mole (that's mol-eh, you know, the thick rich sauce sometimes made with chocolate and a ton of ingredients I can't pronounce) that will earn you much praise. So when eating this dish, thank your lucky stars that the world colided in Puebla and Veracruz, producing such a unique and fragrant dish like Camaron a la Veracruzana.

Labels: lime, seafood, shrimp, tomatoes

What better way to bring in the New Year than with a bowl of seafood? I suggest you try making this dish for your party or intimate dinner for 2.

My brother took me to Fisherman's Wharf and treated me to a bowl of San Francisco's finest Ciopinno from Alioto's. This dish (sometimes spelled cioppino) is said to have originated in SF by Portuguese fisherman and was later adopted by Italian immigrants in California as a dish of their own. Wherever it came from, the best bowl you'll ever have is in the bay area. Recreating this dish is a little expensive, but worth every cent if you are a seafood lover. I suggest that you purchase your fish from Whole Foods. Their fish market is one of the best in the country for a chain grocer and they buy from companies who use sustainable methods of fish harvesting so you can eat with a clear conscience that you haven't contributed to over-fishing.

You will need:
- 1/2 of a bell pepper, diced;
- 3 cloves of minced garlic;
- 1 bay leaf;
- 1/2 tsp of saffron threads;
- large can of whole tomatoes that you dice yourself (reserve liquid);
- 2 tblsp of tomato paste;
- 3 tblsp of olive oil;
- 1/2 c white wine;
- 1 c vegetable stock;
- 1/4 c fresh chopped basil and Italian parsley;
- 1 large carrot finely diced;
- handful of diced white onion;
- 1/2 c of diced fennel;
- 2/3 lb deveined shrimp with tails on;
- 6 littleneck clams; 6 mussels;
- 1 lb of Dungeness crab (your fish monger should prepare this for you so it is cleaned and cracked).
- Lemon, chile piquin and parmesan cheese, and a side of toasted baguette should accompany service.

Step One: In a large stock pot, combine onion, fennel, garlic, bell pepper, carrot, and olive oil. Cook until translucent.

Step Two: Add wine and cook for 5 minutes. Add vegetable stock and tomatoes with reserved liquid, tomato paste, bay leaf, saffron. Cook that on medium high for 10-15 minutes. Add more liquid if necessary (consistency should be that of a stew). Remove bay leaf after cooking time.

Step Three: Scrub the clams and mussels, add them to the pot and cover. Cook this for 4 minutes. Add crab and cook for another 7 minutes. Add shrimp at last before serving, cooking for 4 minutes or until shrimp turns pink. Add the chopped basil and Italian parsley, incorporating it into the dish.

Step Four: Divide seafood among bowls, ladle in the soup. Garnish with lemon and parmesan cheese. Leave an empty bowl on the table for shells. Eat with spoon, oytser fork, and bread. Goes will with wine.

Tip: for extra tasty dishes, be sure to add kosher salt in the cooking process, but only about 1 tbsp in a pot like this (seafood is already salty). You should also reserve the shrimp shells, wrap them into a cheesecloth, and add this to the stock in step two, removing when you add the other seafood. You may also add clam juice (1/2 c) to the stock during step two as well if you like.

Labels: seafood, soup

I learned to cook Alfredo sauce at a restaurant almost 8 years ago and it is the tried and true recipe in my pasta arsenal. There is no "fat-free" version, so just plan on eating a small portion with a glass of white wine and a side salad.




You will need (for 3):
- 1 pint of heavy cream;
- 3 minced garlic cloves;
- dash of white wine;
- 1/2 c of grated parmesan;
- 4 egg yolks (separate the whites and discard).

For pasta, use DeCecco brand dried fettucini or fresh pasta from a local Italian grocer.

Step One: Boil water for pasta with 1 tsp of salt. Cook according to directions.

Step Two: In a skillet, cook garlic in 2 tblsp of olive oil over medium heat fro 5 minutes. Add dash of white wine to cool off.

Step Three: In a bowl, combine cream and yolks, wisk until smooth. Pour into skillet with garlic and cook over medium heat for 8-12 minutes or until it thickens (will coat a spoon without coming off completely). It is okay if this simmers a little but DO NOT BOIL or you will burn the cream. You must stir this constantly to avoid overcooking.

Step Four: Take off the heat, add parmesan & salt to taste. Ladle over cooked pasta and garnish with Italian parsley. For this occassion, I added sauteed shrimp with garlic on top.

Labels: cream, pasta, sauce, seafood, shrimp

Being ill of late after eating any cheese or milk, I have become especially attached to this Manhattan Clam Chowder soup. This is easy and cheap to make, but you can make it as extravagant as you'd like.

You will need: 1 can of whole baby clams (if fresh, buy cherrystone clams, about 7-10, and cook them in a stock pot with 1 c of water and 1/2 c of white wine, sprig of parsley, 1/2 lemon, and slice of white onion; cover and cook on medium high for 3-5 minutes until clams open; remove clams and chop up for soup); 1/2 lemon; 1 c of white wine (you can use 1/2 c of red wine instead if you want); 4 tbsp of olive oil; 1/4 white onion (finely diced); 3 cloves of minced garlic; 2 stalks of diced celery; 2 peeled and diced carrots; 1 large can of whole tomatoes (chop this up and reserve the juice); 1 tblsp of basil; 3 sprigs of parsley chopped; 1/2 bell pepper diced; 1 c of veggie stock; 3-4 diced small red or new potatoes skin and all; chile piquin.

Step One: Saute the olive oil, bell pepper, celery, carrots, onions, and garlic until veggies sweat (cooking on medium high heat).

Step Two: Add wine. Cook for 3 minutes.

Step Three: Pour in the vegetable stock, and add 1 c of water, and add tomatoes and tomato juice from can. Add the potatoes now and bring pot to a rolling boil, cover and cook until potatoes begin to soften (about 10 minutes). Add the crushed chile piquin (optional).

Step Four: Reduce the heat to medium and add the basil, parsley and clams with juice (if from the can or of fresh, use 1 c of clam brine). Squeeze lemon into pot. Add salt and pepper to taste. You may also add another tsp of basil if the flavor is weak.

Serve soup in bowls with a slice of lemon and fresh grated Parmesan cheese, and of course a side of bread.

Serve and enjoy.

Labels: seafood, soup, tomatoes

Tis the season for shell fish. You heard me - get your tail to the nearest Whole Foods (best fish market of any chain store) and buy some of the freshest shellfish of the season. Right now, mussels are around $3 per pound. This underrated shell fish makes an excellent soup, pasta, or appetizer. I decided to serve these mussels over a bed of angel hair pasta drizzled in hot butter and olive oil, tossed with parsley, salt and pepper. This seasonal delight is sure to please any seafood craving for two.

You will need:
- 2 lbs fresh mussels,
- handful chopped parsley,
- 2 garlic cloves,
- 1/4 whole white onion,
- 1 lemon,
- 1 c white wine, 1 c water (for mussels); 1/4 c white wine and 1/3 c cream for pasta
- pasta (optional),
- butter, olive oil, piquin pepper.

Step One: When you go to the store to purchase your shellfish, (2 pounds worth for this recipe) be sure to tell the fishmonger to give you closed shellfish only (open ones are either breathing or worse - dead). When you purchase any shellfish, you have to cook it that day and keep it on ice in the fridge until you are ready to cook it. Take the shells and dump them into a colander, rinsing under cold water. Lightly scrub each mussel, removing the "beard" or the thing that looks like sea plant stuck to the lip of the mussel. When you finish rinsing and scrubbing the mussels, throw them into a pot (make sure that these are all closed shells only, remove the open shells because the diagnosis is now confirmed - the little guy is dead).
Add 1 cup of white wine and 1 cup of water to the mussels. Cut a lemon in half, squeeze it into the pan and throw the lemon in too along with 2 crushed garlic cloves, a couple sprigs of parsley, dash of pepper, crushed piquin pepper, and a slice of white onion. You may also add a tablespoon of butter or dash of olive oil for extra flavor. Put a lid on the pot and cook on medium-high for about 7-10 minutes or until the shells open and the mussels turn orange. Remove from the heat immediately. You can serve these "as-is" in a bowl with the brine (the cooking liquid from the pot) and a piece of baguette. You may also add 1/3 cup of cream to the brine and simmer for another 3 minutes. If you want a more substantial meal, go to Step Two.

Step Two: While the mussels cook, bring another pot with water to a boil and throw in a dash of salt. Add the angel hair pasta and cook according to directions. Remove the pasta, rinse in cold water and set aside.

Step Three: In a sauce pan, melt 2 tblsp of butter and 4 tblsp of olive oil at medium heat. Add one crushed garlic clove and cook for another minute. Add a handful of finely chopped parsley, and 1/4 cup of white wine. You may also add 1/3 cup of cream at this stage if you'd like. Cook this for another 4 minutes, add pasta and toss until pasta is warm again. Place pasta in bowls, add mussels, and brine.

Serve and enjoy

Labels: mussels, seafood