Roasted Garlic Crabs and garlic fried rice. Tastier than the crabs in Than Long. So easy to make!
In this video - Roasted Garlic Crabs...tastier than the crabs in Than Long San Francisco, CA - I will show you how ro re-create those expensive roasted crabs served in the famous Than Long Restaurant in San Francisco, CA. Instead of garlic noodles, I made garlic fried rice instead (Pinoy kasi ako!) An easy dish to prepare that can be prepared ahead of time for special guests coming for dinner. An absolute hit! You got try it!
Ingredients:
3 dungeness crabs
half head of garlic, minced
1 stick of butter
1 Tbsp. chicken powder
1 tsp. sugar
dash of pepper
#roastedgarliccrabs #thanlong #garlicfriedrice #sanfrancisco
Seafood Cioppino (Fish Stew)
This San Francisco-style seafood cioppino is loaded with fresh mussels, shrimp, and scallops simmered in a savory red wine tomato broth for the ultimate one-pot meal.
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✅ INGREDIENTS:
• 1 loaf french baguette
• 1 tablespoon olive oil
• 1 cup yellow onion
• 2 tablespoons minced garlic
• ½ cup leeks
• ½ cup celery
• ½ cup red bell pepper
• ½ cup carrots
• 1 serrano chili pepper
• ½ cup tomatoes
• 6 ounces tomato paste
• ½ cup red wine
• 2 cups water
• 1 tablespoon lemon juice
• ½ teaspoon thyme
• 1 bay leaf
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ pound raw scallops
• ½ pound shrimp
• 1 pound mussels
• 1 tablespoon chopped parsley
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Mediterranean Seafood Stew - Zarzuela de Pescado
EPISODE #63 - Mediterranean Seafood Stew - Zarzuela de Pescado
FULL RECIPE HERE:
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CIOPPINO (The Perfect Dip for Crusty Bread)
Cioppino might be the best dip for your bread to ever exist. Make it for a group of friends or just make a batch for yourself and revel in what a good cook you are.
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--RECIPE--
▪125g or ½ white onion, small diced
▪75g or ½ medium bulb fennel, small diced
▪4-5 garlic cloves, minced
▪Olive oil
▪Salt
▪1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock
▪1box/900-1000g(mL) chicken stock
▪1 bottle/240g(mL) clam juice
▪Chile flake
▪200g or ¾-1c dry white wine
▪800g/28oz nice whole peeled canned tomatoes, pureed
▪1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded)
▪1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking
▪.5lb/225g squid tubes and tentacles, sliced
▪Pinch sugar
▪Black pepper, chopped parsley, additional olive oil, to garnish
▪Plenty of good crusty bread for dipping
Into a medium sauce pot, add the shells from 1lb shrimp, stock, and clam juice. Bring to a simmer and continue simmer over medium low for about 15min.
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Heat a large heavy bottomed pot over medium. Add very generous squeeze of olive oil (it should almost coat the bottom fo your pot. To that, add onion, fennel, and garlic and a large pinch of salt. Stir and sweat over medium for 4-5min.
Add pinch of chile flake to veg. Allow chile flake to cook and infuse the oil for about a minute, then add in wine. Bring wine and veg to a simmer and continue to cook for 2-3 more minutes or until wine is mostly evaporated.
Add in all of the strained liquid from your shrimp-clam stock (discard shrimp shells). You should be adding about 1200g/mL here. If you don’t have enough, add additional chicken stock or water. Stir in pureed tomatoes. Increase heat to medium high, bring to a boil. Continue to simmer and reduce for approx 15min by about 15-20%.
Taste base for seasoning. Add salt and pinch of sugar if needed to balance acidity.
Reduce heat to low then drop in cod, shrimp, and squid. Gently move with a spoon to ensure everything is spread evenly and submerged before adding in mussels and snuggling them into the base to submerge. Bring to a simmer, cover, and allow to poach for 3-4 mins.
Very gently stir the seafood. Continue to cook if mussels aren’t yet fully open. When mussels are fully opened and the rest of the fish is opaque, it’s done! Discard any mussels that didn’t open during cooking.
Ladle into a bowl, garnish with black pepper, olive oil, and minced parsley, and enjoy with crusty bread.
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#cioppino #seafood
CHAPTERS
0:00 Intro
0:30 The base - aromatics
4:00 The seafood components
6:12 Adding the seafood to the base
7:11 call me Lord B-man (Established Titles ad)
8:27 Finishing the cioppino
10:03 Let’s eat this thing
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Grand Krust recipe - Seafood casserole
Seafood casserole
The seafood casserole is a typically seafood recipe, which is great as a main dish for a celebration menu. It offers the advantage that it can be prepared in advance, so you do not have to be in the kitchen until the last minute. Sure our guests will enjoy this delicious dish, with a strong taste of seafood, very healthy and nutritious.
Ingredients
4 wild scampi Grand Krust
4 scarlet shrimps Grand Krust
4 Argentinean red shrimps Grand Krust
400 g Argentinian squid rings Grand Krust
250 g clams Grand Krust
250 g mussels
1 green pepper
3 tomatoes
2 garlic cloves
2 slices of bread
1 l of fish broth
1 onion
8 almonds
Parsley
Salt
Sweet paprika
Pepper
Olive oil
Note: If we want to make this recipe for 8 persons instead of four, we just have to double the specified amounts of ingredients.
Preparation of the seafood casserole
Step 1. Panfry the seafood
Put a fry-pan to heat with a splash of oil. Fry slightly, during 2 minutes, all the seafood but the lobster, the clams and mussels. When ready, put them aside.
Step 2. Prepare the sauté
In the same oil, panfry the bread and put it aside.
Add the chopped onion, the green pepper and the garlic in the same oil that we used to panfry the seafood.
Sauté them together over medium heat until onion begins to be translucent.
Add the grated tomato and paprika, cook for 10 minutes and season to taste.
Step 3. Prepare the mixture
Prepare a mixture with the bread, the almonds and the parsley. Incorporate this mixture to sauce along with the seafood we put it aside and the fish broth.
Add salt and cook for 10 minutes more.
Step 4. Incorporate the lobster, the clams and the mussels
After 10 minutes, add the lobster cutted in half, the mussels and the clams.
Let them cook another 10 minutes over low heat and serve.
Tips:
If we prefer, we can prepare in advance the casserole, because any meal improves its taste after a few hours of rest.
Find more recipes on grandkrust.com
Cioppino Rustic Italian Seafood Stew
Cioppino is a classic Italian style seafood stew from San Francisco that's a lot easier to make than you might think. It's warm, cozy, and perfect with a hunk of sourdough and a glass of wine.
Get the full recipe:
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