Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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||Tent Twenty Post
|# of Servings:
- 12 Prince Edward Island mussels
- 4 scallops
- 4 U-10 shrimp
- 8 littleneck clams
- 8 ounces haddock
- 1 quart of saffron-tomato broth (see below, adapted for home cooking)
- 4 ounces Pernod
- 2 heads of fennel, coarsely chopped and caramelized on edges in a hot pan
- 8 small Yukon Gold potatoes, lightly blanched
- Rouille (see below)
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 small bay leaf
- 1/2 teaspoon loosely packed saffron threads
- 1/4 teaspoon crushed red pepper
- 1 can diced tomatoes (14 1⁄2 ounces)
- 1 bottle clam juice (8 ounces)
- 1/2 cup dry white wine
- 3 cloves garlic
- 1 roasted red papper
- 2 egg yolks
- 8 saffron threads
- 1 teaspoon lemon juice
- 1⁄2 cup of extra-virgin olive oil
- Prepare saffron-tomato broth.
- Add clams and mussels to lightly bubbling saffron-tomato broth and bring
to a boil.
- Add remaining seafood, Pernod, fennel and potatoes.
- Cook at a light boil for 6 to 8 minutes.
- Season with salt and pepper.
- Garnish with toasted Crostini slathered with Rouille.
- Saute garlic and oil in a saucepan until garlic is golden.
- Add saffron, bay leaf, crushed red pepper and cook for one minute, stirring.
- Add tomatoes with their liquid, clam juice and wine and bring to a boil.
- Simmer for 20 minutes.
- Combine in a blender, garlic, red pepper, egg yolks , saffron and lemon
- After blending together, slowly drizzle in extra virgin oil until a mayonnaise
texture is achieved.
- Season with salt and pepper to taste.