Have you ever watched Food Network’s Throwdown with Bobby Flay? I always love it when the local wins :) Like in this episode where Bobby went to Phil’s Fish Market in NorCal and Phil won with his Cioppino.
One day, Bobby… one day… I’ll take you down in a Throwdown.
Meanwhile, it’s been so cold lately! One day Nemo came and gave us tons of snow… so I made snow Angelina O=) Please don’t mind my purple poofies and fake Uggs… Beautiful skyline though right? You can see the Empire State Building at center-left.
and how about my artistic shot of the skyline below?
Now, onto the foods. Cioppino! I feel like I have to say that in an Italian accent :)
Cioppino (serves 2-3). Recipe inspired by Bobby Flay on Food Network:
- olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup dry white wine
- 1 cup seafood stock
- 1 can (14 oz.) petite diced tomatoes
- 1 tablespoon honey
- 1 bay leaf
- 4 springs of fresh thyme
- a few dashes of Tabasco hot sauce
- 1 teaspoon of red pepper flakes
- 1 dozen little neck clams
- 1 pound king crab legs
- 6 pieces tiger shrimps
- parsley, chopped
- 2 tablespoons unsalted butter
- crusty bread, for dipping
Heat up olive oil in a dutch oven/heavy-bottomed pan. Add garlic and onion and cook a few minutes until softened and slightly browned, about 5 minutes. Pour in the white wine, and simmer until reduced to about 3/4 of the original volume. Add the seafood stock, tomatoes, honey, bay leaf, thyme, and hot sauce and simmer for another few minutes. Add the little neck clams and king crab legs*. Cover and steam for about 8 minutes until the clams have opened up. Throw in the shrimps and butter and let cook for another 90 seconds. Sprinkle with chopped parsley.
Enjoy with crusty bread for dipping :)
*at one point, I had to remove all the seafood and set them on the side while I seasoned and tasted the broth to perfection. You may have to do this as well unless you have a very large pot.
I hope you like my Cioppino :)