Grilled Cioppino With Fire Roasted Tomato And Vegetable Puree Recipes

SEAFOOD PASTA IN A FOIL PACKAGE

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Cook the pasta for half the recommended cooking time; the pasta should still be very firm.
• In a skillet, cook the garlic in the butter and olive oil for a few minutes, and then pour in the wine. Allow this to reduce for a couple of minutes, and then pour in the tomatoes. Stir the mixture together, season with salt, pepper and red pepper flakes, and allow to cook for 10 minutes.
• For the seafood: In a separate skillet, heat the butter and olive oil over medium heat. Sear the scallops, then the shrimp, until they're nice and black/brown.
• Meanwhile, grab 2 large sheets of heavy duty aluminum foil and overlap them in a platter with a little depth. It should be large enough to hold the entire pasta dish.
• Mix the drained pasta with the sauce and tip it onto the foil. Then arrange the sauteed seafood on top. Tightly wrap the foil into a package.
• Bake for 15 to 20 minutes. Remove from the oven and keep warm until serving.
• To serve: Open the foil package right before serving. Drizzle warm cream over the top and sprinkle with torn basil and parsley.

WHITE BEAN AND GRILLED VEGETABLE PUREE

Steps:

• In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary.
• Remove wooden rosemary sprig. Let bean mixture cool to room temperature.
• In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl.
• Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary

VEGETABLE TURNOVER WITH ROASTED TOMATO SAUCE

Steps:

• In a large bowl, mix together the flour, salt and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add eggs and milk and stir until dough holds together. Gather dough into a ball, wrap in plastic and chill for at least 2 hours.
• Meanwhile, heat olive oil in a large skillet over moderate heat. Add onion and saute until soft, about 10 minutes. Add salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes. Remove from heat and stir in cilantro. Adjust seasoning.
• Preheat the oven to 325 degrees F. Remove dough from refrigerator and divide into 4 to 6 pieces. Roll dough to about 9inches in diameter, and 1/4inch thick. Combine egg and water and brush edges of dough with egg wash.
• Place about 1/2 cup of filling on one side of each dough circle. Sprinkle filling with 1 tablespoon of grated cheese. Fold dough in half and use a fork to press down on edges and seal shut.
• Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover.
• Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden.
• To serve, spoon warm Tomato Sauce onto plates, cut warm turnovers in half and place on plates.
• Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add whole tomatoes and roast until the skins char and begin to split and peel away. Add garlic cloves and roast until golden, about 2 more minutes. Transfer tomatoes to a blender. Pour vinegar into skillet with garlic and cook for about 2 minutes to reduce vinegar slightly.
• Add the garlic and vinegar reduction, to the blender, along with salt and pepper. Process until pureed. Slowly drizzle in remaining 1/2 cup olive oil while pulsing until incorporated.
• Return sauce to a small saucepan and keep warm until ready to serve.

ROASTED VEGETABLES ON THE GRILL

Steps:

• Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of heavy duty foil with edges folded up to hold in juices.
• Transfer vegetables carefully to the grill. Cover grill and cook for 20 minutes. Add tomatoes to veggie mixture. Cook, stirring occasionally, until vegetables are tender, about 8 more minutes. Carefully slide a large cookie sheet under the foil to remove the vegetables from grill. Add olives to vegetables; season with pepper to taste and set aside.
• Brush naan or pita with olive oil. Grill bread, turning once, 1 minute. Place naan or pita on plates; top with vegetables. Top with Parmesan or goat cheese.

CIOPPINO (SEAFOOD TOMATO STEW) RECIPE BY TASTY

Steps:

• In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
• Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
• Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
• Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
• Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
• Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
• Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
• Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
• Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
• Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
• Serve with grilled sourdough bread and garnish with parsley.
• Enjoy!