Cioppino is a tomato based seafood stew common in San Francisco. It is pretty easy to make and oh so good.You would thin it was an italian dish but its really an american original.
1/2 fish fillets cut into 2″ chunks (any type of fish will work,I like calamari steaks
8 scallops/jumbo shrimp/clams/mussels whatever you prefer
4 dungeness crab clusters/snow crab clusters or 1 6.5 oz can lump crab meat
1 qt seafood stock
28 oz can crushed tomatoes
1 Tbsp each basil,rosemary,oregano
1/4 tsp cayenne
1 diced onion
1 diced red bell pepper
6 cloves garlic minced
In a large saute pan saute the onions and bell pepper 5 minutes over med high heat. add the garlic and saute 30 seconds more
add the basil,rosemary,oregano and cayenne . cook 1 minute
add the seafood stock and teh crushed tomatoes. stir to mix well and bring to a boil. lower heat to a simmer and add the seafood except the lump crab meat if using. simmer 1o minutes covered. add the lump crab meat if using and simmer 5 minutes more. (no matter whether you use the lump crab or no the total simmer time is 15 minutes)
serve with crusty bread t mop up the juice.
takes some time but worth it. these are grilled not smoked. total cooking time is about 3 hours
1/2 cup sugar in the raw
1/4 cup salt
2 Tbsp paprika
1 Tbsp ground black pepper
1 Tbsp minced garlic
1/2 Tbsp onion powder
1/2 Tbsp ground cumin
1/2 Tbsp chili powder
1/2 tsp dry mustard
1/2 tsp ground coriander
1/4 tsp ground allspice
combine in a bowl and mix well.
for the ribs
2 slabs baby back ribs
1 recipe BBQ rub
1/4 cup honey
2/3 cup apple juice
1-4 hours before cooking peel the membrane of the ribs and coat with the rub pressing it into the meat. place in teh fridge until cooking time
heat the grill to 280-300 indirect heat
place the ribs,meaty side up on the grate and cook for 1 hour. turn over and cook 30 minutes more.flip again and cook another 15-30 minutes until nicely carmelized and golden brown. Transfer to a platter
set out 2 doubles sheets of aluminum foil,big enough to wrap each slab.
place each slab on it own piece of foil.
drizzle the honey over the 2 slabs.
add 1/3 cup apple juice to each foil packet before sealing .
seal the packets and return to the gril for 30-45 minutes until the ribs are very tender.
remove the foil.
turn the heat up to 375-400 in the BBQ.
coat each side with BBQ sauce
cook for 5 minutes,flip and cook 5 minutes more
a tasty and simple BBQ chicken recipe. the chicken is very juice since it is brined before cooking
1 whole chicken 4 lb or so
1 gallon colc water
1 cup kosher salt (use kosher salt If using regular salt you will need less. 3/4 cup or so)
1 cup sugar
Mix the brine in a large pot. add the chicken and place a plate on top so the entire chicken is submersed in the brine. place in the fridge and let sit for 4 hours
remove the chicken from the brine. shake off any extra brine. rub with your favorite rub
heat a BBQ to 275-300 degrees. add smoke chips if you wish
grill 1.5-2 hours or until the juices run clear and a meat thermometer in the leg registers 175 degrees over indirect heat
remove from the grill and let rest 15 minutes before carving
4 medium patty pan squash
1/2 cup melted butter
1 bunch fresh basil chopped
thinly slice the squash
place a layer in a baking dish
drizzle with some of the butter
sprinkle with some of the basil
repeat with another layer of squash,butter and basil
cover and bake in a 350 oven for 30 minutes