Monday, September 3, 2012

The Lady's Bouillabaisse
Picture by Pat Farrell
I had a chance to try this seafood soup adapted from Paula Deen on the Food Network. My wife Norma loves most of what Paula demos on her show and was sparked to make this recipe. Norma and I love a well-stocked Cioppino; this one was spectacular and definitely will be made again.
  • 1 pound mussels
  • 2 pounds firm fresh fish fillets, such as grouper or striped bass
  • 1/3 cup olive oil
  • 1 1/2 tablespoons finely chopped garlic
  • 3/4 cups chopped onions
  • 5 Roma tomatoes, peeled and sliced, or 1 cup canned Italian tomatoes
  • 1 teaspoon fennel seed
  • Pinch saffron
  • 1 tablespoon, plus 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons butter plus more, for the bread and plating
  • 2 1/2 cups boiling water
  • 1/2 (8-ounce) bottle clam juice
  • 2 crabs, cut in half  (I used 1 large Dungeness crab halved and can be quartered )
  • 1 pound unpeeled shrimp
  • 1 loaf French bread 
Wash and scrub the mussels in cold water. 
Bring 2 cups of water to a boil in a large heavy pot. Add the mussels and cover the pot.* Steam for 6 to 8 minutes or until the mussels open. Discard any mussels that didn't open.
Remove from the heat and set aside. 
Cut the fish into 1-inch thick slices. 
Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels along with the shrimp, and boil for an additional 5 minutes.
Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table. 
*Cook's Note: If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.
Teriyaki Beef Burger
 Picture is compliments of the Recipe Girl website, visit link:
Norma and I just got back from a two week visit to Waikiki. We stayed at the Hyatt Regency Hotel. It was our Silver Wedding Anniversary and we hit most of our favorite places. I missed out on anything teriyaki this time so I thought it would be a good idea to grill up some up on my Weber for our kids who came over to visit and welcome us back to mainland life. This burger is one of my top three; Southwestern and Animal being the other two. This burger delivers authentic teriyaki flavor and fried or grilled these are awesome! Great on toasted potato buns.
Ingredients for 5:
  • 1 1/4 lb. ground beef (85% lean)
  • 1/4 cup soy sauce (Kikkoman)
  • 1/4 cup sugar
  • 1 tablespoon fresh grated ginger (Christopher Ranch chopped)
  • 1 tablespoon fresh minced garlic (Spice World minced)
  • 1 egg
  • Hamburger buns (Oroweat Country Potato)
  • Butter for buns
Mix all ingredients and form into patties. The meat texture of the meat mixture will be much moister than just meat alone but will not hinder the Pattie forming or cooking.
Lay the patties on a baking sheet in a slightly overlaid fashion. This way they remove easily from the baking sheet when placing on the grill. Place the patties in your refrigerator till time for grilling.
Butter tops and bottoms of buns for toasting. Grill or fry the patties for around 15 min or until done to your likeness.
Place the done Teriyaki patty on the toasted hamburger bun with mayonnaise, lettuce and a slice of tomato.
Optional/additional toppings: Slice of Onion, Grilled Pineapple, Sautéed Mushrooms, Roasted Green or Red Peppers, Swiss or Pepper Jack Cheese, Avocado.