7 Seafood Dishes Fit For A Feast

[Music] hello this is chef john from food wishes.com with drunken mussels that's right i like my shellfish like i like my sellers and this is one of the easiest shellfish recipes ever and once you have your ingredients together this thing takes about 10 minutes start to finish so here's how you do it the first and most important ingredient of course is the mussels these are from prince edward island you'll see them in the seafood case it'll say p-e-i they should be incredibly fresh they need to be scrubbed really well and rinsed off and if you see any of those little beards attached pull it off mine really didn't have any mine were pretty clean and as far as portioning i usually go with like about a pound of mussels per person all right so our muscles are set onto the rest of the ingredients so i'm going to need you to mince up some garlic you can use regular garlic but you know what i found some green garlic in the market and i decided to use that so just like using green onions i'm pretty much going to use the white and light parts and i'm going to mince it up nice and fine and again don't feel bad if you don't find green garlic regular garlic works extraordinarily well and is incredibly delicious so don't even worry about it okay this is one of those recipes it's super easy but you need to get all your ingredients prepped ahead of time which is called of course mise en place okay so our garlic's ready we're going gonna set that aside next we're gonna do some italian parsley and you know my method for this you hold the stems you hold your knife a sharp knife at a 45 degree angle and you just shave off all the leaves so easy do not pick parsley leaves off the stems takes too long all right and once we've done that we just give it a chop not too fine all right something like that and other than a little bit of lemon zest and red pepper flakes that's about it all right so we're gonna head over to the stove where you need a stock pot like this with a tight fitting lid all right very very important so make sure you have that before you even think of starting this recipe we're going to throw in a chunk of butter i'm going to put that on medium heat and once it melts we're going to add our garlic we're going to give that about a 30 second sizzle after which i'm going to add my red pepper flakes i like this a little bit spicy but you know i like most things a little bit spicy so i'm going to add a big pinch of those give that about 15 seconds in the butter at that point i'm going to add my lemon zest i used a zester to get those nice thin strands you could also grate it on the microplane you've seen us do both many times so the lemon zest goes in you give that about 30 seconds and then quickly pour in your wine okay the wine stops the cooking we do not want to burn or brown the garlic so that whole process of sauteing the garlic the pepper and the lemon zest only took about a minute once the wine's in i gave it a few turns of freshly ground black pepper you generally don't need salt the mussels have enough natural salts so be careful when seasoning and at that point our drunken muscle broth is ready we're going to place on the lid we're going to turn the heat to high and we're going to bring this to a boil as soon as it boils you're going to quickly throw in your mussels don't throw any of the ice in if you had them sitting in water or something like that you want to drain it you just want the muscles you're going to quickly place the lid back on and by the way i'm so glad i wore a shirt for this video generally i cook topless all right so the lid's on we're going to give the pot the old shake a shaker and let it sit there undisturbed for exactly one minute after one minute remove the lid take a spoon and give it a quick stir just like that couple turns place the lid back on and wait two minutes after which you should be getting close you're going to see lots of the shells opening in fact back right you can actually see it opening so cool at that point we're going to dump in our italian parsley give it another stir put the lid back on and as soon as those shells are open you're done it might take another minute it might take another two minutes it could take possibly one and a half minutes or three minutes the point is who knows go by sight when it looks like they're all open you're done all right the shell should be open like that the muscles should still be huge and plump and gorgeous and not shriveled in pathetic right the only way to screw this recipe up is to keep boiling these after they open and of course if there's a couple that don't open that's not so unusual just throw those away and deal with the good ones okay to serve you're going to want to transfer those into a big wide bowl of course you're going to ladle over copious amounts of that amazing drunken muscle broth i highly suggest you serve it with some lemon and some grilled bread of course if you're having grill problems i feel bad for your son but you could just use a toaster instead and that's it drunk in muscles how fast and easy was that and of course drunken muscles is just a generic term for muscles steamed in any kind of alcoholic beverage i've done this with beer with things like sherry of course you don't have to use alcohol you can use some clam juice or just some water is it as good of course not not even close all right so let me dig in here i'm gonna take my freakishly small metal fork and dip that muscle in that amazing broth garlicky spicy lemony just unbelievable and while dipping the muscle in that broth is pretty awesome nothing compares to how awesome dipping the bread in there is it's just spectacular and if you're feeling extra sexy i like to place it on the bread and drizzle some of that buttery garlicky wine broth over it's just a very special experience that i hope you experience especially so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] crispy beer batter fish and chips that's right anybody can do a beer batter fish that stays crispy for a few minutes but i'm sorry for me that is just not long enough okay not to sound too high maintenance but i kind of want my crispy fried fish to stay crispy throughout the entire eating process and by the way it's always a nice thing when the recipe that provides the best results also just happens to be the easiest recipe which is the case here so with that let's go ahead and get started with our batter and that's going to begin with one cup of self-rising flour which is nothing more than regular flour that's milled with baking powder and salt and as usual i will tell you how to mix up your own in the blog post which is super easy and only takes a second and then to this flower we're also going to add about two tablespoons of rice flour or if you want some other kind of non-wheat flour okay some people like corn starch some people like potato starch which will also work but i like the rice flour and then last but not least i'm also going to add in a little extra touch of baking powder and even though our self-rising flour already contains baking powder i do like to add just a little bit more and that's it we'll take a whisk and give this a mix until we have everything thoroughly combined and that is now ready to finish off by stirring in our beer which by the way i'm going to wait to do until i'm ready to use this and because one of the secrets here is keeping the batter as cold as possible what we'll do is transfer these dry ingredients into the freezer and we'll leave this in there until we're ready to mix in our beer and then once that's set we can move on to prep our fish and today i'll be using some beautiful frozen cod which i gently defrosted overnight in the fridge and if we are going to use frozen fish or any fish for that matter we want to make sure to get it as dry as possible okay so use some paper towels and blot off any excess moisture and then what we'll do once our fish has been thawed and dried is possibly cut it down the middle to make two approximately one inch thick strips and sure we could have just fried this as is but by cutting it not only will it cook faster but we're also increasing our surface area which means that much more crispy coating and then what we'll do once that's cut is go ahead and dust those in a little bit of seasoned rice flour before they go in the batter and what this is going to do is absorb any of that last moisture on the surface and then once that's been lightly dusted and we shake off the excess what we'll do is transfer it onto some crinkled up foil and this is just going to serve as sort of a drying rack for that fish okay so that's going to let some air circulate underneath and we will have less chance of a soggy bottom oh by the way i'm just seasoning with a little bit of salt but if you did want to sneak in some spices like curry powder chili powder etc this would be a great step to do that but anyway we'll go ahead and dust our fish in the rice flour along with like i said any other seasonings we want and then because we want to keep everything cold we'll transfer that into the fridge until we're ready to use it and that's it once our fish is prepped and our oil is hot we can pull our dry ingredients out of the freezer and finish this batter off by pouring in some beer and for this i recommend a nice inexpensive lager style okay i have one imported from australia in large blue cans but really any cheap lager is going to work and that's because your more affordable can beers are going to be nice and light in color and taste not to mention have a nice high level of carbonation and all we're going to do is whisk in enough until it's as thick or as thin as we want okay so i'll start with a nice big splash and i'll give it a stir and then i'll decide if i need more which i did and what i'm going for is something similar to a nice thick pancake batter all right keep in mind the thicker the batter the thicker the coating once it's fried and since personally i want a nice thin crispy coating i tend to go for a thinner batter and i'm actually going to grab a spoon so you can get a good look at what i'm talking about okay so make it thicker if you want but i generally shoot for something that's just gonna coat the fish and by the way i mentioned keeping everything cold as a key so if you're not gonna use this right away pop it in the fridge or keep it on a bowl of ice but i was starving and ready to fry so i'm going to transfer in two pieces of my nice cold dry fish into the batter and then once those are nicely coated we'll go ahead and lift them out letting most but not all the batter drip off at which point we will carefully transfer that into some 375 degree oil and by the way i did that first piece wrong because we don't want the oil splashing towards us so place it in like this so it splashes away from you and then what we'll do after making sure those aren't sticking together is let them fry for about three to four minutes or until they're crispy and beautifully golden brown and there are some things we deep fry that about halfway through we can kind of tip them and flip them over but fried fish isn't really one of them so don't worry about trying to turn them over they can just cook with that same side down although sometimes to hedge my bets i will give them a little dunking for a few seconds but anyway like i said we'll let those go for about three or four minutes or until they look a little something like this at which point we'll fish those out and let those drain for a few seconds on some paper towel and as you can hopefully see this recipe really does produce a gorgeous piece of fried fish which we will want to serve immediately on top of either some french fries which people in certain places call chips or on real actual chips and as you can see i've lined the bowl with some newspaper and a little bit of an homage to actual fish and chips speaking of which because malt vinegars often serve with the fried fish i actually went with salt and vinegar potato chips and that's it before i tuck in i went ahead and tucked in a little bit of tartar sauce and a wedge of lemon which is not traditional with regular fish and chips but is very very very traditional with western new york fish fries which is what i like to pretend this is and by the time i did that it had been about 10 minutes since this came out of the fryer but it was still crispy as you'll hear when i bite oh yeah and what i find amazing with this recipe is that we've achieved this level of crispiness with such an incredibly thin coating i mean it's barely there in fact this might even qualify as a low-carb recipe oh by the way as i was taking this next bite i thought to myself i'm going to stop and take some pictures of the cross section which is why you're about to see me pinch off a jagged piece of the coating which as i was doing i realized would look weird on camera so just something i wanted to mention because that would have kept a few people up wondering why did he pinch that fish stick and of course it's probably really obvious but i'll tell you anyway just because i use cod for this doesn't mean you have to i mean you are after all the arthur creatures of what sea creatures this features and virtually any fish or seafood will work with this technique but anyway i went ahead and finished that first piece and i went ahead and grabbed the second and even though it had been quite a while since this came out of the fryer it was still just as crispy as my first bite so i just absolutely love this formula oh and let me give you a little tip here whether you're going to use a tartar sauce or some other sauce you want to go ahead and apply that to each bite all right don't just slap it all on there at once otherwise everything is going to get soggy all right so the method we want to use is the bite sauce bite sauce bite sauce whoops sorry it's actually the other way around it's sauce bite sauce bite sauce bite and that will help preserve the crispiness but anyway that's it my favorite method for doing beer battered fish whether you're going to serve yours on regular chips or the british style potato chips which are actually french fries which are really actually belgian fries but the point is no matter what you serve this on i really do hope you give it a try soon so head over to foodwishes.com for all the ingredient amounts of more info as usual and as always enjoy lobster bisque that's right this has been on the list for a long time and there is really no better special occasion soup than lobster bisque and while it's not very hard to make there are a few steps involved the first of which entails sending a couple crustaceans to lobster heaven we're going to take two lobsters i like to use these smaller lobsters like one and a quarter to one and a half pound for lobster biss two small lobsters is always better than one big lobster now many say lobsters can't feel any pain but i don't like to take any chances so i put these in the freezer for a half hour before i did this to basically knock them out cold so we're gonna take a sharp knife and i'm gonna cut right through the head right between the eyes all the way through i'm gonna turn it and cut it down the back like that right through the tail and there is your halved lobster okay once the lobster's split we have to remove the stomach so i'm just going to take my tongs and pull out that sack it very well may have a bunch of sandy looking gunky stuff like you see here oops if anything falls out make sure you get it oops that's not it there we go once you've removed the stomach sack from the head we're going to break this up in pieces we're going to pull off the claws i'm going to cut the tail off you can do this with your hands but because i'm operating a camera i'm using scissors here i like to cut the legs like that you're definitely going to want to crack the claws do that under a towel i just use the back of a knife you can use a rolling pin or a meat pounder all right but use a towel otherwise it's going to splash everywhere same for the knuckles go ahead and crack those and i'll put a link on food wishes that shows this in more detail but once you've cut and cracked your two lobsters we're gonna throw those in a roasting pan with a little bit of celery and onion and we're gonna throw that in a hot oven 400 degrees for about 15 or 20 minutes until it's nicely roasted the shells are going to turn that beautiful rusty red color and then we're going to transfer all of this into your stock pot except for those tail pieces save those four towel halves i'll show you what to do with those in a minute all right but everything besides the tails can go in a large stockpot see that large one all right at least six quarts so you have plenty of room to work and then we're gonna add a splash of water to the roasting pan i'm gonna put that on like medium high heat and just give it about two or three minutes to deglaze the bottom we want every available molecule of lobster flavor so once all that stuff comes up off the bottom we're going to go ahead and pour that into the stockpot and then i'm going to add enough water to make three quarts total all right so i deglazed with a couple cups and then i added the rest to make three quarts of cold water i'm going to add a few garlic cloves a few sprigs of fresh thyme and a bay leaf i want you to put that on medium high heat and bring that up to a simmer okay now that's going to take a couple minutes while we're doing that let's go ahead and pull the meat from the tails and just wrap that up and reserve it we will put that back in the soup later of course okay so meat goes in the fridge lobster tail shells go back in the stock and like i said you want to bring that up to a simmer and of course like almost all stocks as soon as it starts to boil i want you to back the heat down to low and just simmer gently for 40 minutes this is not a stock that simmers a long time in fact many people think the flavor deteriorates if you cook it over that amount of time so about 40 minutes later my stock looked like this we're gonna go ahead and take a strainer and remove that into a colander all right you definitely want to bowl under that colander every drop of that juice is precious okay so we'll dump that juice back in our stock and then when it's cool enough to handle pick out all the meat you can most of it's going to come from the claws and the knuckles you can use a nutcracker or cut it open with scissors but try to get every tiny scrap you can and we'll refrigerate that along with our tail meat for later i said every tiny scrap there you go all right once the meat's picked and any reserved liquid that drip through that colander is poured back in the stockpots we're gonna go ahead and add one cup of crushed tomatoes i'm using san marzano and we're also going to fortify that with a little bit of tomato paste i'm also going to add a couple teaspoons of paprika no that's not cayenne so don't get all excited give that a stir and bring that up to a simmer over medium high heat and as soon as that comes up to a simmer i'm going to add some long grain rice traditionally bisque is thickened with rice not a roux so after i put that in i'm going to turn the heat down to medium and we're going to simmer that for about 30 minutes or until the rice completely cooks and starts to fall apart the rice has to be absolutely soft all right and how you know if you can smash it against the side of the pot like that it's done at that point turn off your heat and we're going to blend this completely smooth i'm using an immersion blender a stick blender works great you can use a regular blender of course and you can see that rice just gives it the most awesome luxurious beautiful texture you're ever going to taste in a soup and personally i'd be totally happy just eating that but this gets way better so what we're going to do at this point we're going to add some brandy and i don't want you to use good brandy i want you to use cheap brandy ask your local wino what they drink and use that by the way do not tell them you're making lobster bisque that would just be mean all right so some brandy a big splash of heavy cream a few drops of worcestershire sauce a nice big shake of cayenne pepper this soup should definitely have a little heat involved all right we're gonna stir that in and now we need to simmer this for about 10 to 15 minutes to cook out that raw alcohol flavor in the brandy and you want to be careful my heat's on about medium maybe just over medium and you want to take a spatula and you want to make sure it's not sticking to the bottom because it is thick now it could scorch if you don't pay attention so you don't want to have it simmering any more than that just a gentle simmer and once that simmered for about 10 or 15 minutes just like that nice and gently we're going to go ahead and chop up our reserved lobster meat now you can really mince this fine some people like it like almost pureed other people like it in big chunks that's up to you you're the boss of your bisque i like to do mine in the middle somewhere we're going to go ahead and toss that lobster in we're going to reduce the heat to low and once that's heated through and seasoned you're done so give it a taste i needed just a touch more cayenne and some salt and that is ready to serve i'm going to ladle that up i'm going to garnish with just a few extra drops of whipped cream i'm going to swirl it into the shape of the constellation crab nebula because there is no lobster nebula a little more cayenne and then instead of parsley or chive i went with some freshly chopped tarragon which has a beautiful kind of anisette flavor works perfectly with this soup and that's it lobster bisque that is a gorgeous looking bowl of soup even you people that don't think anything looks good have to admit that looks pretty good and how does it taste it's almost beyond description all right a proper lobster bisque should taste more like lobster than lobster and if that sounds impossible you've never made lobster bisque because it's true okay so i really really hope you give this a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] spanish octopus that's right not only is this recipe spanish but the actual octopus i used was spanish as well which is great because as far as i'm concerned you can never have too much spanish involved in a recipe those people know how to eat and what i find most surprising about octopus besides that it's not more popular is just how many tips and tricks exist for how to cook it tender which i really don't understand because if you just simply braise it until it's tender you don't need any tricks or tips so that's going to be our approach and we'll begin by putting together our very simple braising liquid so into the saucepan we will toss in one chopped spanish onion also known as your common yellow onion from the market we'll also toss in three or four peeled and slightly crushed garlic cloves as well as a couple bay leaves and a nice generous spoon of spanish paprika and then we'll finish this off with a nice big pinch of salt as well as a healthy drizzle of olive oil extra credit if it's spanish and then what we're going to do is turn our heat on to medium high and cook this mixture stirring occasionally for about five minutes or so or just until those onions start to soften up and kind of turn translucent and then once that happens we will introduce our one and only braising liquid here a relatively small amount of white wine and as usual i always say use something drinkable and while that's partially because we want something decent in the recipe but more importantly it's because we're going to need to drink the rest of the bottle so as always nothing sold by the name cooking wine should be used and what we'll do is stir that in and wait for it to come up to a simmer and as soon as it does our brazen liquid is now ready for the octopus and there's mine that is a one pound piece of spanish octopus and by piece i mean arm or is it like you know let's go with appendage and in case you're wondering that is almost always imported frozen and then thawed before being sold and what we'll do is go ahead and transfer that into our braising liquid and we'll sort of toss it around and get it acquainted with all the other ingredients and what we'll do once that's been accomplished is simply turn our heat to low and then cook this covered for about an hour or so or until it's tender and that's it it really is that simple we did not beat the octopus on a rock before we put it in here nor are we going to add wine corks or any of the other crazy tricks people do if we simply cook this gently using this shallow braised method eventually it will get just as tender as we want which by the way is somewhere between rubbery and mushy and the only other thing i like to do is about halfway through after about 20 or 30 minutes i like to uncover it and turn it over because as you can see it's not fully submerged in the liquid so we'll give that a flip and then we'll cover that back up and simply continue brazing until it's exactly as tender as we want and as usual the only way to know that is by giving it the old polka poka before that testing you probably should really use a small sharp knife versus this wooden skewer i used since for whatever reason the texture of the octopus really seems to grab onto that wooden skewer it makes it look and feel like it's a lot tougher than it is but anyway i did give it a test and determined it needed to cook for a little bit longer and by the way like most recipes where i give a time please only use that as a rough guide and test for yourself okay you are after all the poseidon of deciding when this is done and depending on the size and quantity of the octopus you're using this could take a lot less or a lot more time but as i mentioned mine ended up taking about an hour although you really couldn't tell by watching this test since it looked super tough but it really wasn't i could tell that meat was just tender which is why i turned off the heat and transferred that into a bowl and i should mention if you're the kind of person that would get concerned about a slimy purple skin don't be that's totally normal we're going to wipe off most of that when this is cold anyway speaking of which you can eat this right away but i think it's actually better if we let this cool in its own juices which is why i'm going to pour those over and then sort of spoon it over the octopus for no apparent reason and then once this has cooled down i'll wrap it up and pop it in the fridge until thoroughly chilled or even better overnight and even though people keep telling me i can put warm things in the fridge i guess old habits die hard so i did place this on a nice bath to cool down a little quicker at which point i did in fact wrap it up and leave it overnight so yes if you want this today make sure you start it yesterday and then what we'll do once we're ready for final service is go ahead and unwrap it and pull it out of that relatively disgusting looking mixture which you definitely don't want to throw away because what we'll do is bring that to a boil and strain it and use that as a base for our sauce but we're getting ahead of ourselves because first we have to prep and then sear slash char the surface of this octopus so what we'll do first is take a paper towel and wipe off as much of that purple slimy skin as we want which is probably almost all of it and actually did do a little more than i'm showing here since you really can only watch so much of this kind of thing but anyway we'll go ahead and de-slimify the surface and then cut this into three or four smaller easier to work with pieces and even though i'm about to sear this for this recipe if you want you can eat this cold by slicing it thin and using it in some kind of composed salad and after all these years i still haven't decided whether i like it better this way or hot it really is amazing done both ways so if you do want to serve this chilled just slice it thin and dress it as you see fit and even without a dressing that was so delicious i almost stopped and ate the rest it really was fantastic but i resisted and went ahead and finished cleaning those up at which point i gained a little brushing with olive oil and you could if you want give them a little sprinkling of salt but those cold pieces i just tasted seem to be seasoned perfectly so i'm just going to simply brush them with olive oil at which point we want to sear these very aggressively in a very hot pan or equally hot grill pan and for me if you have one one of these panini presses work perfectly okay thanks to that weight on top we're going to get a beautiful sear and a gorgeous caramelization bordering uncharred which is not a mistake that really is how far you want to go which reminds me this stuff is perfect outside on your charcoal grill but anyway what we're going to do is sear those for three or four minutes per side or until the outside looks like this and of course since i really like to play with my food once both sides have been nicely caramelized i generally just sort of toss them around until i'm satisfied those are heated through at which point we will pull those off and move into final plating so what we'll do is set that aside for just a minute while we make our sauce which i guess is more of a dressing and to make that we'll take some of our boiled strain braising liquid and add some freshly squeezed lemon juice a little bit of olive oil and some freshly chopped italian parsley and by the way you see how that whisk is blocking the shot that's the reason i have not won a james beard award yet i mean there's other reasons but that's one of them but anyway we'll whisk that together and check for seasoning which mine didn't need because that liquid was already so flavorful and once that's set we can go ahead and slice up our octopus into some smaller more attractive pieces and i went ahead and served that on some beautiful crusty roasted potatoes and then we'll finish this up by spooning over our sauce and by the way if you don't feel like boiling and straining that braising liquid this is still going to be great with just olive oil and lemon juice but using some of those reserve cooking liquids really does elevate this dish and then to make this official we'll dust it with a little bit of cayenne as well as a possibly gratuitous parsley sprig and that's it what i'm calling spanish octopus is done and above and beyond the hopefully perfectly tender texture the flavor of octopus is surprisingly mild and meaty or if you've never had it before i guess it's similar to calamari but for me a little bit sweeter and a little bit richer but that could be just because we're biting into a bigger piece of it versus those little skinny rings but anyway just an absolutely delicious thing to eat plus it has suction cups on it so you got that going for you which is nice oh and i'm not exactly sure why potatoes are such a perfect combo with octopus but they are just an amazing pairing and as awesome as those big chunks of octopus are the smaller skinnier even more caramelized pieces might be even more enjoyable if i can get it on the fork see it knows we're talking about it there we go but anyway that's it how i do spanish octopus you don't really need any secret tips and tricks just cook it till it's tender sear it on a hot pan or grill and enjoy one of the world's most underappreciated foods i mean come on why isn't this on every menu probably the suction cups but anyway if you can find some spanish octopus which you can i really hope you give this a try soon so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy salmon and parchment that's right i'm going to show you how to cook fish encased in paper it is a really cool trick relatively easy visually exciting and that's about it all right to do this the most important thing you need is this large baker's parchment paper this is the full size sheet pan size all right you can buy rolls at the grocery store but this is much easier to use and if you read the blog post i'm going to give you a couple secrets of where you can find that stuff possibly for free all right so i have two sheets i'm going to fold those in half i'm going to crease it right there and once it's folded in half i'm going to take the side that has the fold and i'm going to take scissors and i'm going to cut like a half circle so just like when you were a kid you used to fold a piece of paper in half and cut the heart shape that's all you're doing here so i'm going to start off in a general circle shape and then i'm going to kind of taper it down when i get to the bottom like that and you can rewind this and check it out but when you unfold it you should have basically a heart shape and you can see we're going to have plenty of room to place our fish and vegetables in there all right after your parchment paper is cut i'm going to drizzle mine with some oil i'm using olive oil any oil will work you can even use butter and you're going to cover that thing completely i flipped it over i spread it on the other side and that is ready to go okay at that point i'm gonna place down my eight ounce salmon center cut filet i'm gonna place it in the middle just past the fold and you'll be able to see the exact position when i pan out and the beauty of a parchment cooked piece of fish you can put your vegetable inside dish right in there so i have some blanched asparagus i have some boiled potatoes the asparagus i just boiled for one minute just give them a little head start all right then you're gonna season it you can use anything you want guess what i used that's right i had some pastrami dry rub left over beautiful on salmon all right so i want you to throw down some spices i want you to salted generously and if you have fresh herbs throw them in this is a magnificent technique for fresh herbs all right i didn't have anything actually that's not true i had some time but i didn't feel like time in fact i didn't even feel like making a time pun and then last but not least i'm going to give mine just a little drizzle of extra virgin olive oil and then right here when we pan out you can see the exact position so like i said the salmon is basically in the middle of the half circle right next to the fold all right we're going to fold over the other half and then the crimping and the pressing begins so we're going to start the folding on the left what we're going to call the rounded side and we're going to end up at the pointier side so this is not complicated but i want you to go slow and just fold up about a half inch to an inch of paper and crease it really tightly and then grab some more about an inch away fold that over give it a really really firm crease so you're going to keep overlapping and folding creasing overlap fold crease overlap fold crease remember this has to hold air so you really want to get it nice and tight and the reason we started on the rounder end is because when we get to that pointy end i want a lot of extra paper to seal it so we're going to keep crimping and folding and folding and creasing and crimping and you should have a decent amount of extra parchment as you can see there i want you to make three or four final folds really really firmly pressed and creased and then that little inch or two left over crease it firmly and tuck it under and that will i promise hold in the air once that's prepped we're going to throw it on a sheet pan and by the way those of you that requested close-ups of my hairy hand there you go you're welcome all right so that's ready for the oven you can see i did two we're gonna pop those in the center of a preheated 400 degree oven for 15 minutes and they're gonna puff up and it's gonna be spectacular and of course i did something you never wanna do never open the oven while they're cooking but i had to get a shot look at that all right 15 minutes later i pulled them out and as soon as you pull them out that's what's gonna happen they deflate they deflate faster than a cubs fans hopes after the first week of the season now after 15 minutes with a piece of salmon that big it's probably still a little medium rare inside but you're gonna let this sit for five minutes it's gonna continue to steam and cook in that parchment and five minutes later you're gonna have a moist delicious amazing amazing salmon dinner now for service you can just unwrap this and start eating but i think it looks a lot cooler if you sort of cut open the center and kind of tear it open and all the juices are going to kind of stay in the parchment package i think it's a lot nicer i finished mine off with a little bit of fresh lemon i made a really super light mustard aioli just very very light and then because i did use mustard in the sauce i topped with some micro red mustard greens anyway there you go salmon and parchment not only is it beautiful not only is it delicious it's actually really fun to make and then there was nothing left to do except eat now i will admit yours is going to be better than mine because i took like 10 minutes to set up my last shot mine was in the parchment like five minutes too long so it was pretty much cooked through there wasn't really any sort of you know pink in the middle like i generally like my salmon but it was really really good still very moist yours is gonna be even better so check out the blog post i'm going to tell you how to get parchment paper and then the rest is up to you head over to foodwishes.com for all the ingredient amounts and like i said lots more information as usual and as always enjoy grilled garlic and herb shrimp that's right don't let the generic name fool you this is one of the finest grilled seafood recipes in all the land and since we just showed you how to plant your own herb garden i thought we'd post a video that really illustrates how awesome it is to have those fresh herbs around so let's go ahead and get started with the marinade where we'll be using for those herbs we're going to go with some basil some oregano and i have two kinds greek and italian and we're also going to do some italian parsley and some lemon thyme oh man is that stuff good on grilled seafood and above and beyond the fresh herbs and garlic one of the real secrets to this recipe is to use a mortar and pestle to make the marinade and i'll go into detail about this amazing tool on the blog but for now let's just go ahead and prep these herbs for processing and all that's going to tell is taking the leaves off the stems which is very easy for everything other than the time which does take a minute or two to strip those little leaves off and yes when you first start your career as a prep cook in a kitchen picking time leaves is one of the first jobs they give you because everybody hates to do it but it really isn't that bad and when you taste these the effort will be well worth it so we'll go ahead and we'll pick our herbs at which point we can move on to making the rest of this mixture so first up into the mortar we're going to place some kosher salt followed by just a little bit of lemon zest and then more than a little sliced garlic that was about three cloves and what we'll do before we add our herbs is give this a little crushing first so we'll grab the pestle and we'll give this the old smash of smasher and we don't really need to go too fine we just want to get this started so go ahead and pound that until you have something that looks like this and at this point we can add in our herbs but not like this very critical we're going to have to cut them up a little bit first just start with the biggest basil leaves and kind of use those to wad everything together and once we have a nice tight package we can take a sharp knife and slice across this way and then the other way and we'll give that a little chop and it may seem a little odd that we're chopping this before crushing it but it only takes a couple seconds and really does work a lot better so we will add in our herbs and we will give that a crushing and i'm not going to stop the camera here but at home all that rbc flying out you're going to want to put back in and i believe i mentioned earlier that the mortar and pestle is kind of key here and it really is while you can get something that looks similar to this with a food processor or blender you'll just never be able to achieve the same flavor so in other words if you want to crush this you have to crush this but anyway we're going to crush those herbs into that garlic mixture until we have something pretty fine i mean we're not going for a total paste here but basically something that looks like this at which point we can add the last ingredient the olive oil but we're not going to add all of it we're just going to start with a drizzle and we'll mix that in first before adding the rest and the reason is when you're working with a mortar and pestle the rule of thumb is the thicker the mixture the easier it is to crush so we'll just start with a little splash and we'll grind all that together for about a minute and once it's been crushed to about this point we can stop and add in the rest and as you can see i'm also switching to the freakishly small wooden spoon and basically we're just adding in enough oil to achieve the proper thickness which i think should be right about here and believe it or not that's it our garlic and our marinade is done so we'll set that aside while we go ahead and grab our shrimp and what we have here is a couple pounds of peeled and deveined 1620s which are the size i'm recommending here and all 16 20 means is that's how many come to a pound so in my opinion for this recipe the bigger the shrimp the better and at this point we want to coat our shrimp with our herb mixture but not all of it we only want to add in two thirds at this point we must save a third to finish the dish with so we just want to transfer in about two thirds of that mixture and then we'll grab a spoonula or something similar and give this a very very thorough mixing all right shrimp are famous for their nooks and crannies so you really do want to make sure you get in there and get in there good until these are all perfectly coated and then once that's set what we'll do is we'll transfer that into a plastic bag because we're going to let these marinade in the fridge for at least a couple hours and of course you want to transfer this in carefully so you don't spill anything whoops but anyway we'll transfer that into a zip top bag and transfer that into the fridge for three hours and what if you go for a little less or a little more it'll probably be fine and we will also wrap up that last third of that marinade because we're going to need that for later of course plastic wrap does not stick to wood which is why i like to steal those little shower caps from hotels and motels and use that instead but that's another video so like i said we're gonna let our shrimp marinade for about three hours at which point those are ready to skewer and i will be using the metal ones for these but some soaked bamboo skewers will also work and we will use the standard once through the small part once through the big part method which is pretty basic i would be lying if i said scaring shrimp was hard and i'm going to do four of these because apparently i only have four skewers but don't worry i'll cook those later so our shrimp have been skewered and at this point they're ready to cook and i highly recommend you do that on a very very hot charcoal grill what about gas grills not a big fan but anything hot will work and the reason i want a very very hot fire is because i'm going for some serious caramelization oh i've never met a grill mark i didn't like so a lot of grilled shrimp recipes recommend medium heat but that is not me i want very intense heat very close to the shrimp but anyway i cook those for a few minutes per side until they were just barely cooked through and looking awesome at which point we'll pull those off the grill and if everything's gone according to plan you should be looking at one of the most beautiful platters of grilled shrimp you've ever seen and at this point we're ready to serve but wait we have one last step to do we have to take that third of the herb mixture we saved and use that to make a quick sauce to go over the top so let's go ahead and transfer the rest of that mixture into a mixing bowl to which we'll add some red pepper flakes i'm using aleppo pepper but just red chili flakes will work i'm also going to give it a little pinch of cayenne you know that's good for you as well as some freshly squeezed lemon juice and one last drizzle of olive oil then we'll take a whisk and we'll give that a mix and in just a few short seconds you're going to be looking at a very gorgeous and incredibly delicious sauce to finish our shrimp with so let's go ahead and spoon that over our shrimp which as you can see have been transferred to a more geometrically appropriate platter and we will spoon that over and seriously how good does that look and then we finish these off with a few wedges of lemon and right as i did the light from the setting sun started being filtered through our neighbor's wind blown tree which caused the light to flicker which when it comes to photography is a huge problem but when it comes to everything else the opposite of that so i just went with it and instead of being annoyed i decided to enjoy it so i went in for the official taste and these really were magnificent just such a perfect combination with that sweet caramelized smoky shrimp that fresh aromatic brightness of the herb and of course a big punch of garlic and obviously if you want to use some different herbs go ahead so things like dill or tarragon would also be beautiful in this but of course that's up to you you are the peaches of your herbs so use whatever you like but anyway that's it grilled garlic and herb shrimp so delicious so simple so easy especially if you have all those herbs growing for free in your backyard alright so i really do hope you give this a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy hello this is chef john from foodwishes.com with chipino finally i'm doing san francisco's official recipe no it's not rice-a-roni it's chipino a spicy fish stew which is basically fish cooked in a tomato and wine broth or sauce super easy so we're going to take some olive oil and butter and saute on medium low heat one onion and one rib of celery so i cut the celery a little smaller the onions kind of in a large dice and you want to cook that for about six seven minutes until the onion softens it gets a little bit golden but you don't want to brown this okay i just threw a pinch of salt in there which kind of helps things along so there we go about seven minutes later approximately the onions were you know getting a little soft i'm going to throw in a lot of garlic chipino usually has a bunch of garlic in it so i had about five cloves that i minced up fine cook that for about one minute and then we're gonna add two cups of a good white wine okay something you would drink chardonnay sauvignon blanc you know white wine all right bring that to a simmer i'm going to add a bay leaf some dry oregano and make sure you get all the exact ingredients on the site and then some red pepper flakes that's up to you i used about a half teaspoon i like it a little spicy in fact i put more later a couple drops of worcestershire sauce and then our tomato product you want three and a half cups of tomato i've used sauce i've used puree which is what i'm using here i've used crushed plum tomatoes i've used diced tomatoes in the summer use fresh tomatoes all right almost anything works if you use a tomato sauce you know it's got a little extra flavoring in there up to you this is tomato puree and then i washed out the can of tomato with about two cups of water you can also use clam juice or fish stock that would work great and give you a little extra flavor but this is a very basic version i'm showing you here all right and then we're gonna bring that up to a simmer turn it down to low and let that simmer for about 35 minutes to draw all the flavor out of the herbs and the bay leaf and the garlic and the onions and while that's happening we're gonna get our seafood and other ingredients ready i have five or six thin slices of lemon about a half a cup of chopped herb okay you can use all parsley but i like a little bit of basil in there too if it's in season all right i'm going to use a pound of peeled and deveined shrimp 12 ounces of any kind of white fish that's cod just cutting like one and a half inch pieces i have some black mussels that's one pound and because i'm in san francisco and i would be you know given a ticket if i didn't use it one cooked cracked dungeness crab you don't have to put it or if you're on east coast use the blue crab whatever that's optional okay our tomato wine mixture is ready it's been cooking about 35 minutes at this point if you want it thinner add some more fish stock or clam juice or water i like mine a little bit thicker up to you put it on high heat bring it to a boil first add your lemon slices by the way you might be thinking why lemon slices the lemon rind gives it a little bit of a bitterness that to me brings out the sweetness and it looks cool we're also going to put in our white fish our cod and just bring that back to a simmer it's only going to take about two minutes when it starts bubbling again i'm going to add my crab give that a stir once the crab is in we're going to go ahead and put in the shrimp and all this is only going to take about five minutes to finish so the fish went in first with the lemon then the crab then the shrimp right here on top of that last but not least the mussels make sure they're all kind of poked down into the sauce then you're gonna cover tightly again it's still on high heat and boil that for five minutes and then take a look and give it a stir it might be done it might need another minute how do you know all the mussels will open up and you will have a beautiful bubbling pot of chipino your fresh herb goes in at the end all right i'm using parsley you could also put fresh tarragon in here really i've never made this the same way twice to be honest with you so this is not the chipino recipe this is a chipino recipe very important do not make things the same way twice it's no fun taste for salt and pepper all right i put about a teaspoon of salt all together that's just me you're gonna need to taste and adjust definitely adjust for hot pepper i like it spicy you might not spoon it out into a bowl and by the way that sourdough in the background was not a prop you must eat this with sourdough bread dipped in it it's the only way it's really not chipino unless you eat it with sourdough this will make a great special occasion recipe for a new year's eve party or anytime you want to kind of splurge a little bit anyway i hope you give that a try all the ingredients are on the site and as always enjoy [Music]

Channel: Food Wishes

Views: 209,479

Keywords: feast of the seven fishes, seven fishes, 7 fishes, feast of the 7 fishes, christmas eve dinner, how to cook salmon, salmon en papillote, en papillote, drunken mussels recipe, how to make drunken mussels, seafood recipes, beer battered fish, beer batter, fish and chips, braised octopus, garlic shrimp, shrimp recipes, lobster bisque, how to cook seafood, seafood ideas, seven fishes ideas, cioppino, seafood stew, how to cook fish, how to cook musselfs, christmas eve

Id: UiL1M6fAydw

Length: 46min 42sec (2802 seconds)

Published: Sun Dec 19 2021

Reddit Comments

[u/PopCultureObsessed]

Anyone else doing a Feast of the Seven Fishes?