We are going a little overboard tonight and making Seafood Fettucine and Scallop Fritters >>>

H

heather_in_sf

Well-known member
and sauteed summer squashes as the veg. Looking forward to starting dinner in about an hour (it's cocktail time now, I'm having a Hypnotiq with coca cola!)

Fettucine Frutti di Mare - Umberto's

1 lb fettucine, cooked al dente

Sauce:

1 lb black mussels: 1 cup cold water

2 Tbl dry white wine (plus more for the chef)

juice of 1/2 lemon

8 oz squid

1/3 c. olive oil

1 small onion, chopped

4 large ripe tomatoes, chopped

6 large mushrooms, sliced

1/2 c. dry white wine

6 fresh prawns, peeled & cleaned (we are not peeling but deveining)

salt & pepper

garnish:

reserved 6 black mussels in shell

2 tsp. chopped parsley

Wash mussels with cold running water to remove sand, then put in a pot. Add water, wine and lemon juice to pot, then cover, bring to a boil on high heat and steam mussels for 2-3 minutes until their shells open. Drain pot, reserving 1/2 c. mussel liquid. Remove mussles from shells (leaving 6 for garnish).

Clean squid and chop into 1/2 inch pieces. Pat squid dry with a cloth or paper towel.

Sautee squid and onion in oil in a large skillet on medium heat until onion is transparent. Add tomatoes and mushrooms and saute on medium heat for 3 minutes. Add wine to squid, onion, tomatoes and mushrooms and reduce by simmering on medium heat for 3 minutes.

Add prawns to mixture and saute for 3 minutes. When tender, add mussels and simmer just long enough to warm them. Season with salt and pepper. Add pasta and toss and heat. If it is a little dry, add some of the reserved mussel liquid.

Place pasta in a warm serving bowl and garnish with mussels and parsley. Serves 4.

We love chef Umberto and in Whistler this year we dined at his place again, bought his cookbook and he was there and we got to meet him! He autographed the book too and we are working our way through it, one delicious meal at a time!

 
REC: Scallop Fritters - Jimmy Bradley's from Red Cat

Saw this recipe in Food and Wine this month and they were really great, once I got the temperature of the oil right. Hard to do without a thermometer! maybe one day we'll get a deep fryer. We polished these off with some beer, if we opened a shack on the Santa Cruz Boardwalk selling these life would be golden!

Scallop Fritters

vegetable oil, for frying
1/2 c. flour
1/2 c. corn meal
2 t. baking powder
Salt and pepper
2 large eggs, lighly beaten
1/4 c. clam broth, bottled
1/4 c. pilsner beer
1/2 lb. sea scallops, coarsely chopped
3 green onions, white and green parts thinly sliced
1/4 c. red onion, finely chopped
1 jalapeno, minced (with seeds if you like the heat)
tartar sauce and lemon wedges for serving.

Heat 2 inches of oil in a large saucepan to 350. In a medium bowl whisk the flour, cornmeal, 1 1/4 t. salt (I will try 1 t. next time) and a pinch of pepper. Add eggs, clam broth, and beer and whisk until smooth. Fold in onions, jalapeno and scallops.

In batches, fry teaspoonfuls of the batter until golden brown all over, 7 minutes. Remove with a slotted spoon, drain on paper towels. No need to salt them.

note on beer: Jimmy suggests using Brooklyn Brewery's Pilsner or Victory Brewing Company Prima Pils, but we don't have these in SF - I used a Spaten Pils and it was great. These are really good served with beer.

Glad we have been finding some good recipes to try indoors because although the weather is warm it is much too windy to grill. Weird weather these days, we hope the wind will end by next weekend!

 
ooooooo they do sound wonderful and definately on the to do list, thanks smileys/smile.gif

 
hi Dawn, the link gives weight and all kinds of dimensions but doesn't say how many

quarts it holds. can you tell me what the capacity is? thanks smileys/smile.gif

 
I am making rice pilaf in it as we speak and I would appoximate it at 4-5 quarts?

When it is empty I will try and figure it out. I have two of them because we do a family-size fondue/tempura dinner every New Year's Eve.

 
thanks, 4 - 5 is enough of an answer for me to get a good idea. like I need another applicance! smileys/wink.gif

 
Hi Dawn, thanks, this looks like just what we need!

and I like it that it can double as a crock pot too. I have a wonderful crockpot in my city apartment but not one at my dear beau's place.

What temperature do you use it to cook your pilaf?

Thanks so much!

 
I usually control the temperature by the red light that comes on...

I have never used it as a crockpot, I do use it for braises a lot because I can brown and simmer in the same pot. It isn't a steady heat like a crockpot, it uses a thermostat to cook the food. When the temperature drops to low, it will bring it back to a simmer. That's why I like to use the thermostat light because it let's me adjust the temperature by the food I am cooking in it. It works especially well as a deep fryer. I use mine all the time.

 
Aha, thanks for the clarification! Sounds very handy when 4 burners are not enough,

amazing how often that happens too! I've put this on my "wish list" for my next shopping trip. Thanks so much!

 
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