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tonight?

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  1. Cioppino.

    Looking for a great recipe. Tried Trader Joe's Cioppino Simmering sauce and, while it's not bad, I'm looking for something better. Thanks.

    5 Replies
    1. re: kc girl

      Cioppino
      4 tblsp. olive oil
      1 large fennel (anise) bulb, chopped
      1 large green bell pepper, coarsely chopped
      1 large onion, thinly sliced
      4 large cloves garlic, minced
      4 tsps. fennel seed
      1 14-1/2 oz. cans Italian-style stewed tomatoes
      2 8-oz. bottles clam juice
      8 oz. uncooked medium/large shrimp
      1 lb. crab legs
      8 oz. firm fish fillet, cut into 2" pieces
      8 mussels
      8 clams

      Heat olive oil in heavy large saucepan over medium-high heat. Add fennel, green pepper, onion, garlic and fennel seeds. Cover pan & cook until tender, stirring occasionally, about 5-7 minutes. Add stewed tomatoes & clam juice. Boil until mixture is slightly thickened, stirring occasionally. (Can be prepared 1 day ahead. cover & refrigerate. Bring stew to simmer before continuing.)Add seafood to stew. Simmer until seafood is just cooked through & clams & mussels open (about 5 min. Serves 4

      1. re: MzMaggie

        MzMaggie - this looks like a great recipe. If someone's allergic to shrimp (but not other shellfish), do you think scallops could take their place? Or just leave 'em out and fuggedaboudit?

        1. re: Deenso

          I think you could do either. I just use whatever seafood looks best. I've been making this recipe for years & everyone loves it!

          1. re: MzMaggie

            Thanks! I think I'll give it a try over the Labor Day holiday weekend, when we'll have company. Will report back.

      2. re: kc girl

        Here's my recent report on my first cioppino w/ a link to the Saveur recipe I used. I also got a few responses w/ other recipes that look good.

        Link: http://www.chowhound.com/topics/show/...

      3. Skate wing sauteed in brown butter

        1. Chilled Mango Soup and Grilled Cheese Sarnies

          1. Too hot to cook. Too humid to breath. Feel like I'm existing in a very hot bowl of pea soup. I'm going out for dinner.

            4 Replies
            1. re: krissywats

              jeez...I am starting to feel really guilty sitting here on my couch with the view of the fog rolling in over Twin Peaks to cover up Sutro Tower and bringing the temp down to about 60F after reading all these posts about the heat :-)

              I bought some really nice scallops at the market today and was just browsing for new recipes for tonight's dinner when I got distracted by this thread....any suggestions?

              1. re: susancinsf

                I know what you mean; I feel very lucky that it's been another sunny but mild day in Santa Cruz. The cool fog is just starting to drift in...

                The picture below is of dinner a few nights ago. Pork schnitzel w/ a side of roasted rosemary potatoes and greens in a mustardy vinaigrette. A very fall dish actually. I roasted the potatoes on 400F for about 45 min., which sounds like it would be murder in other parts of the country right now. Even though I'm enjoying all these fresh summer fruits and veggies lately, I gotta say, there is something so satisfying about roasted spuds. Makes me less sad for fall...

                Anyway, about your scallops. It really depends on what else you have in the house. If the scallops are really fresh, I usually just like to season w/ S&P and do a high-heat sear w/ EVOO and a little butter. Then I'll serve it w/ a salad or on top of angel hair pasta lightly-coated in EVOO, lemon zest, black pepper, and parmesan (yep, breaking the "rules"). For pasta, I usually deglaze the pan I fried the scallops in w/ a little white wine and use those drippings in the sauce. Finish w/ chiffonade of fresh herbs like basil or parsley.

                Image: http://i2.photobucket.com/albums/y45/...

                1. re: Carb Lover

                  Carb lover, I sure hope you are coming to the picnic in September: your pictures always make your cooking look incredible, almost to the point of intimidation!

                  I often like to take advantage of the cool summers here to cook autumny dishes as well: I figure there is plenty of time for summer fare when our warm weather hits in October. Last week I was thrilled to come home after a hard day to find hubby had made Shepard's pie...

                  your scallops suggestion is very similar to what I ended up doing, though no parmesan (hubby is a traditionalist about such things). I seared them thoroughly (getting inspiration from another picture of yours on a previous post about scallops), and also added a little garlic and well, in my case it was more than a little butter in the sauce. :-) I served them over linguini since that is what I had, but I think angel hair would have been a better choice: the linguini was just a bit too wide for the thin sauce, I think...

                  1. re: susancinsf

                    A friend sent an idea from the San Francisco Chronicle for "Basil and Garlic-Stuffed Sea Scallops", winner of the 2005 Gilroy Garlic Festival Cook-Off. The garlic is roasted & wrapped in a fresh basil leaf. Cut a pocket in the scallop, stuff w/ garlic/basil and wrap w/ prosciutto. Sear and deglaze w/ lemon-Chardonnay & cream.

                    Obviously, this is an abbreviated version of the winning recipe but it sounds good enough to try.

            2. resos at our favorite small local bistro after the movies! I agree that it is too damn hot to cook!

              4 Replies
              1. re: foodiex2

                But the bigger question still remains- do you eat at the bar, or at a table? :}

                1. re: macca

                  Ah, grasshopper that question is not so easily answered!! There are many things to consider....

                  1. re: foodiex2

                    LOL!! have fun- and just to keep is chowish, I am going to a local pub to have some blueberry beer ( delicious) and maybe snack on some coconut shrimp. Agrred, it is way too hot too cook.

                    1. re: macca

                      Love coconut shrimp!! Have a good time. ;)