December Recipes - KPTV - FOX 12

2 Tbsp. Butter
4 cloves of garlic chopped
2 Tbsp. Lemon juice
1 cup of dry white wine
1 lb. mussels
½ lb. clams in the shell
½lb sea scallops
½ lb large prawns

In a large sauté pan over medium heat add butter. When butter is melted add chopped garlic. Sauté garlic for 2 minutes or until fragrant. Add clam juice, lemon juice and white wine and let simmer for 2 more minutes. Once liquid is hot add clams and mussels. Cook with lid on for 2 to 3 minutes. Add sea scallops and prawns. Put lid back on and cook until prawns and scallops are not longer transparent.

· 1 pint of heavy cream
· 7 Tbs. Butter
· 1½ cups of Parmigiano-Reggiano cheese
· Freshly ground pepper, to taste
· Freshly grated nutmeg, to taste
· 2 cups of Oregon pink shrimp
· 3 T. chopped Fresh Parsley
· 1 lb of wild salmon cut into 1 inch pieces
· 1 Tbs. minced garlic
· ½ cup of dry white wine
· 1 lb. of linguine noodles

Directions:

In a large sauté pan, over high heat, bring the cream and 5 Tbs. butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 1 cup of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. Because we are adding seafood to the sauce leave it on low, the Seafood prepares very quickly. (Be judicious with the salt, Parmigiano-Reggiano is salty).

Boil linguine according to package instructions. Save at least a cup or two of the pasta water.

In a sauté pan on medium heat add 2 Tbs. of butter and the garlic. Saute garlic in butter for about 2 minutes. Add Salmon, sauté for 1 more minute. Add wine and cook until salmon begins to loose its transparency. Pour salmon and sauté juices into Alfredo sauce. Add Pink Shrimp and Parsley to Alfredo sauce and Salmon heat until the shrimp are hot ( about 1 min.).

Add the linguine and toss to coat all the noodles. If sauce doesn't seem to be coating the pasta add a bit of your reserved pasta water.

Alfredo needs to be severed immediately as the sauce tends to congeal. Putting your Linguini Alfredo in pre-warmed bowls will slow down the congealing of the sauce. Top with rest of grated cheese and Lemon Zest.

· 1/4 Cup Olive Oil
· 2 Tbsp Freash Chopped Garlic
· 1 Med. Onion Diced
· 1/2 Teasp Fennel seeds
· Pinch of Sea Salt
· Pinch of Red Pepper Flakes
· 1 Teasp. Cracked Black Pepper
· 1 Tbsp. Tomato Paste
· 1/2 Cup Red Wine
· 3 Cups Diced Tomatoes with their juice
· 2 Teasp. Clam Base
· 2 Cups Water
· 2 Bay Leafs
· 1 Tbsp Dried Basil
· 2 Tbsp Fresh Chopped Parsley
· 2 Basa Cut into 2-3 inch pieces
· 2 Lb Seafood Mix (Scallops,Shrimp,& Squid)
· 2 Lb Mussels

Heat olive oil in large soup pot on medium heat. Add onion, garlic and fennel seeds and cook for about 10-15 minutes. Stir in tomatoe paste, diced tomatoes, salt, red pepper, and black pepper. Add wine, water, clam base, basil, and bay leafs. Cover and adjust heat, simmer for about 22 minutes or so.

Heat cioppino so it simmers briskly, then slowly add basa, mussels, seafood mix, and 1 Tbsp parsley cook for about 5 minutes.

Transfer to large bowl and garnish with the last of parsley, great with your favorite red wine and french bread.

Pan seared Halibut
Roasted vegetable couscous

To cook the halibut:

I n a sauté pan, heat 3 tablespoons of oil. Salt and pepper both side of the fish. Cook for about 1 minutes on each side and put in a 350 degrees oven for 8 minutes;

For the couscous:

Dice the squashes and the red pepper in small dices. Place in a roasting pan and roast for about 5 minutes.
Place the couscous in a bowl and cover with the boiling chicken stock. Place a towel over the bowls and steam for 20 minutes.
When the couscous is still hot add the cumin, ginger, tomatoes, mint, currants and pine nuts.

For the vinaigrette:

Peel and julienne the shallots. Cut the tomatoes in quarters. Mix the oil and the Champagne vinegar, add salt and pepper . put aside

Roasted Butternut Squash Soup
Orange Butter & Sage

The Soup
Ingredients

• Have on hand: Olive oil, kosher salt & black pepper
  
• 1 Butternut Squash (about 4 pounds)
  
• ½ cup butter
  
• 1 leek, white only, chopped
  
• 1 small onion, chopped
  
• 8-10 sprigs of Fresh Thyme, leaves only
  
• 1 small bay leaf
  
• 3 1/3 cups water
  
• 2 ½ teaspoons kosher salt
  
• 1 Pint heavy cream

Procedure
Cut squash in half lengthwise and scoop out the seeds. Place squash on a sheet pan skin side down and rub flesh with olive oil. Season squash with kosher salt & black pepper and roast at 325° for about an hour and 15 minutes or until squash is very soft. Remove squash from the oven, allow it to cool enough to handle, and scoop out all of the flesh from the squash being careful not to get any skin. Set aside.
Combine butter, leek, onion, thyme, and bay leaf and sweat over low heat until vegetables are very soft and have lost their color. Add the squash, the water, and the salt and simmer for about 20 minutes. Remove to a food processor or commercial blender and puree until soup is very smooth. Pass through a fine strainer if necessary. Return soup to the stove and stir in heavy cream. Heat through and adjust final seasoning with salt & pepper.

The Orange Butter
Ingredients
· 1 cup freshly squeezed orange juice, strained
· 4 oz of butter, diced

Procedure
Add orange juice to a small sauce pan and gently simmer to reduce to ¼ cup. Remove from heat and whisk in diced butter until completely blended with orange juice.
Drizzle orange butter over hot Roasted Butternut Squash Soup and garnish with finely sliced sage leaves.