Obama Inaugural Seafood Stew Recipes

SEAFOOD STEW

Seafood Stew image

Provided by Ina Garten

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SWEET POTATO HAY SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Sweet Potato Hay Served at the 2013 Obama Inaugural Luncheon image

The official recipe for Sweet Potato Hay served on January 20, 2013 as part of the first course for the second Obama Inauguration luncheon hosted by the US Senate

Provided by carrie sheridan

Categories Yam/Sweet Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 2

Ingredients

4 sweet potatoes, peeled
1 quart canola oil

Steps:

Heat oil to 350 degrees in a 1-gallon heavy-bottomed pot.
Drain sweet potato and pat dry with paper towels. Slice each very thin and cut into fine strips and place in very cold water.
Carefully drop a small handful of sweet potato strings in the fryer and allow to crisp and turn golden brown. Remove with a small strainer and place on clean paper towels to absorb the excess oil.
Serve immediately.
Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

Nutrition Facts : Calories 1019.5, Fat 109, SaturatedFat 8, Sodium 35.8, Carbohydrate 13.1, Fiber 1.9, Sugar 2.7, Protein 1

OBAMA INAUGURAL SEAFOOD STEW

Obama Inaugural Seafood Stew image

This recipe is what was served as a first course during Obama's Inaugural Luncheon. I'm placing it here to share with all those who would like to give it a try.

Provided by ame2sky

Categories Stew

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

6 one pound maine lobsters
20 medium sea scallops
36 large shrimp, peeled, cleaned and tail removed, aprox. 2 lbs
10 ounces black cod
1/2 cup carrot, diced small
1/2 cup celery, diced small
1/2 cup leek, diced small
1/2 cup potato, diced small
1 teaspoon kosher salt
1 teaspoon white pepper or 1 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
2 puff pastry sheets, cut into 10 5-inch rounds

Steps:

*All seafood can be substituted with other favorite options of your choice and availability.
Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
Cut Maine lobster, shrimp and scallops into bite size pieces.
Pre-heat oven at 400 degrees.
Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.

Nutrition Facts : Calories 752, Fat 55.3, SaturatedFat 26.9, Cholesterol 273.3, Sodium 697.7, Carbohydrate 28.5, Fiber 1.3, Sugar 1.1, Protein 35.2

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