Steamed Crabs With Garlic Aioli

I decided against the rib eye roast for my birthday dinner after I re-read this recipe in one of my favorite cookbooks, I'm Almost Always Hungry, by Lora Zarubin.  Right now is peak season for Dungeness Crab in the bay area so I would be a fool not to indulge in it (and its market prices).  Prep wise, this meal is a snap.  All you have to do is cook the crab and serve.  I did not clean and crack each one for my (12!) guests, I just gave them a tutorial at the the table and had them do it on their own.  While the crab is the star, the garlic aioli is close behind.  This requires a little arm work so be prepared to do it in shifts with a partner or switch arms back and forth for rest. 

Aioli:

• 2 cloves garlic, peeled
• 1½ teaspoons coarse sea salt
• 3 large egg yolks, at room temperature
• 1½ cups extra virgin olive oil
• 2 tablespoons freshly squeezed Meyer lemon juice, for thinning

Crabs:

• 6 2-to 2½-pound live whole Dungeness crabs
• 2 tablespoons coarse sea salt

Directions

Make the aioli:

Place the garlic and salt in a mortar large enough to hold all the ingredients, and pound it to a smooth paste. Add the egg yolks and beat with the pestle until well combined.

Begin adding the oil, a few drops at a time, letting it run down the side of the mortar, beating continually until the mixture starts to thicken. The aioli mixture should begin to thicken immediately. Continue adding all the remaining oil slowly in a steady stream, always adding to the side of the mortar. If the ailoi becomes to thick to beat, add a few drops of Meyer lemon juice to thin it out. Then stir in the remaining Meyer lemon juice. Cover and refrigerate until ready to serve.

Prepare the crabs:

Wash the crabs under cold running water. Bring a large stockpot (at least 12 quarts) of water to a boil. Add the salt and 2 to 3 crabs. Return the water to a rapid boil, cover, and boil the crabs for 12 minutes. To test doneness, pull off a leg—the meat should be firm and white.

Using tongs, remove the crabs from the boiling water, and rinse under cold water. Bring the water back to a boil and cook the remaining crabs in batches.

To clean the crabs, remove the top shell and then the gills on either side of the body. Rinse under cold running water. Turn the crabs over and remove the triangular piece off the breast body. Cut the crabs in half and tear off the legs.

Place the crab pieces onto a large platter. If not serving immediately, cover the crab, and refrigerate. Serve chilled with the garlic aioli.

Tip for making aioli: Drip the oil from a teaspoon to begin the emulsion process to prevent the aioli from separating.

Steamed Crabs With Garlic Aioli

Steamed Lobster with Lemon-Herb Butter

If you live in San Francisco, head over to Clement Street and grab some fresh seafood at discount.  They have everything from live lobster, blue crabs, oysters, fish- you name it.  Yesterday, Drew and I cruised over there to pick up a 3lb lobster to steam and share for dinner.  It was delicious.  For a 3lb lobster we steamed it for about 15 minutes.  It came out tender and perfect.  I served it with my fontina and chive risotto cakes and braised leeks. 

Steamed Lobster with Lemon-Herb Butter

• 6 1 1/4- to 1 1/2-pound live lobsters
• 1 cup (2 sticks) butter
• 2 teaspoons fresh lemon juice
• 2 teaspoons chopped fresh Italian parsley
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh basil
• Lemon wedges

Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.

Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.

Serve lobsters with lemon wedges and warm herb butter.

Steamed Lobster with Lemon-Herb Butter

Sweet Tamarind Crab (cua rang me)

Thanks to a good friend and a Tony Bourdain episode, Drew and I had one of the best meals of our lives at Thi Nhan in Hoi An, Vietnam. Sweet Tamarind Crab is relativity easy to make but it's the freshness of the crab that makes the dish. Thi Nhan is just steps away from the beach and each morning the fish market is flooded with fresh crab.

It's a messy meal but so incredibly worth it. They serve the crabs with a mixture of lemon juice with a TON of sea salt and ground pepper. Sounds a little overwhelming? It is when you taste it on its own but with the crab it is DY-NO-MITE. If we had stayed an extra day in Hoi An we would have eaten there twice - without question.

Sweet Tamarind Crab (cua rang me)
Makes 8 servings

6 whole fresh crabs
3 tablespoons canola oil
3 shallots, finely chopped
2 tablespoons tamarind paste
4 cloves garlic, finely minced
2 teaspoons garlic powder
2 teaspoons salt
2 kaffir lime leaves (optional), torn in half
2 teaspoons chili garlic sauce
3 tablespoons soy sauce (or fish sauce)
2 tablespoons palm sugar (or granulated sugar)
2 teaspoons fresh ginger (see tips)
1/4 cup water
1/2 cup Thai basil leaves
2 teaspoons white pepper, freshly ground
juice of 3 limes, + extra for serving

Clean the crabs, brush and rinse thoroughly. Separate the 2 main claws from each crab. Set aside.

Remove and discard the abdominal flaps (the triangle-shaped tail). Lift and separate the back-fin with the rest of the claws by placing a large tablespoon at the bottom of the crab. Remove and discard the "lungs" (also known as Devil's fingers; they have a spongy texture); they're inedible. Gather the liquid, crab "butter" and corals from the inside of the crabs in a bowl. Discard the main shells.

Using a cleaver, cut the back-fins in half and slightly crack the claws. Gather the pieces of crab in a large mixing bowl. Add the garlic powder, salt and 1 teaspoon of pepper. Toss well. Marinate for at least 15 minutes.

In the same bowl containing the crab liquid, combine the kaffir lime leaves (if used), 1 teaspoon of ginger, sugar, soy sauce (or fish sauce) and tamarind paste.

Slightly bruise the basil leaves and coarsely chop them.

In a wok, heat the oil. Add the shallots and ginger and cook until slightly golden and fragrant. Add the garlic. As soon as the garlic is lightly browned, add the crab pieces. Jiggle the wok to make sure the crab does not stick to the bottom of the wok and is totally coated with oil. Add the tamarind mixture. Constantly toss the crab to ensure each piece is coated with the sauce. As soon as all the liquid is evaporated, add the chili garlic sauce. Toss for 30 seconds and add ½ to one cup of water and about 2 tablespoons of basil leaves. Cover and cook for about 8-10 minutes, stirring often. The crab meat should be white and opaque and the liquid should be evaporated as well. Do not over-cook the crab; otherwise the meat will be dry! Un-cover and add the remaining basil leaves and the lemon juice. Toss the crab and cook for another 2-3 minutes. Adjust the seasoning. Season with more salt (if necessary) and pepper; it should balance the sour taste of the tamarind paste and the sweetness from the palm sugar and shallots. Remove and discard the kaffir lime leaves.

Transfer to a large platter. Serve with little dipping bowls filled with lime juice, chili salt (or regular salt) and pepper.

Sweet Tamarind Crab (cua rang me)

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

What caught my eye in this recipe was that the crabs are grilled. Usually soft shell crabs are fried! Chef Rick Bayless created this recipe and I can imagine sitting in one of his Chicago restaurants enjoying this dish. Don't be afraid of soft shell crabs. They are delicious and eaten whole. Call your local seafood store to check if they have any in stock. Bon appetit!

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

1 medium jicama, peeled and julienned
3 medium cucumbers, peeled, seeded, and julienned
1 cup coarsely chopped fresh cilantro, plus sprigs for
garnish
7 tbsp. extra-virgin olive oil
5 tbsp. fresh lime juice
Salt
2 medium tomatoes, diced
3 serrano chiles, seeded, if desired, and minced
1 clove garlic, peeled and minced
1 medium white onion, peeled and finely chopped
1 avocado, peeled and diced
8 softshell crabs, cleaned
1 lime, cut into wedges

1. Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tbsp. olive oil and 4 tbsp. lime juice. Season to taste with salt, mix well, and set aside.

2. In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado, and remaining chopped cilantro. Dress with remaining lime juice, season with salt, and mix gently; set aside.

3. Lightly brush a hot grill or grill pan with 1 tbsp. oil. Brush crabs with remaining 2 tbsp. oil, then place on grill and cook until firm, about 2 minutes on each side. To serve, divide jicama salad and tomato-avocado salsa among four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

Prosciutto-Wrapped Scallops with Romesco Sauce

Our good friends, Mike and Romy, are coming to visit this weekend and they love my home cooked meals. We have a hike in Marin, a visit to Napa, our engagement party at Press Club and the Lost finale. Yes, the Lost finale. I can't believe that I am doing a post on this but this is Drew's favorite show so I have decided to cook a feast for Sunday's big night. I figured surf and turf would be the way to go considering we'll be staring at a bunch of people trapped on a tropical island.

For the 'surf' part, I am thinking that this new recipe from this month's Bon Appetit should do the trick. Best part is that it is easy and I won't miss the show!

Prosciutto-Wrapped Scallops with Romesco Sauce

• 1/4 cup dry white wine
• 4 sun-dried tomato halves packed in oil, drained
• 1 garlic clove, peeled
• 1/4 cup chopped drained piquillo peppers or roasted red peppers from jar
• 1/4 cup whole almonds
• 3 tablespoons olive oil
• Coarse kosher salt

• 8 paper-thin slices prosciutto, each slice cut lengthwise into 3 long strips
• 12 sea scallops, halved horizontally
• Olive oil
• Coarse kosher salt
• Fresh thyme leaves (for garnish)

• Before cooking the scallops, be sure to remove the muscle, which can be tough when cooked. Find the muscle by looking for the white strip that runs up the side of the scallop. You can usually pull it off with your fingers, but you may need to use a paring knife to tease the muscle away from the rest of the scallop.

Romesco sauce

• Combine wine, tomatoes, and garlic in small saucepan; bring to boil. Reduce heat and simmer until wine is reduced by half, about 2 minutes. Remove from heat and cool.
• Transfer tomato mixture to processor. Add peppers, almonds, and oil and blend until coarse puree forms. Transfer to small bowl. Season to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.

Scallops

• Line rimmed baking sheet with parchment paper. Wrap 1 prosciutto strip around center of each scallop half, pressing ends together to seal. Arrange scallops on prepared sheet. DO AHEAD Can be made 4 hours ahead. Cover and chill.
• Preheat broiler. Brush scallops lightly with oil; sprinkle with pepper and lightly with coarse salt. Broil scallops until opaque in center and prosciutto is almost crisp, turning scallops over halfway through broiling, 1 to 2 minutes per side, depending on size of scallops. Arrange scallops on platter. Top each with small dollop of romesco sauce and a few thyme leaves.

Prosciutto-Wrapped Scallops with Romesco Sauce

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

Anybody out there feeling fat these days? Yeah, me too. It's called February.

This is the time of year where winter weather is getting realllly old, the holiday lbs are still lingering and you don't have a tan unless you get on a plane or go spray it on. February really is a drag.

One of the ways I like to swing into the spring mood is to eat a little lighter. This salad is easy to assemble and if you really want to lighten it up you can skip the aïoli and make a simple lemon vinaigrette at home. Hang in there, spring is right around the corner.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli 2 cups mayonnaise

• 1/4 cup white wine vinegar
• 1/4 cup chopped fresh chives
• 2 tablespoons water
• 2 garlic cloves, minced

• 2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces

• 4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
• 1 1/4 pounds cooked bay shrimp
• 3 cups halved cherry tomatoes

Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.

Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)

Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

Warm Piquillo and Crab Dip

Piquillo peppers are not spicy rather they have terrific flavor that almost resembles a bell pepper but not as sweet. You can find them in specialty food stores in the canned foods isle.

Warm Piquillo and Crab Dip

1. 1 pound lump crab, picked over
2. 1/4 cup mayonnaise
3. 1/4 cup crème fraîche
4. 2 tablespoons chopped flat-leaf parsley
5. 2 tablespoons snipped chives
6. 1 tablespoon Dijon mustard
7. 2 teaspoons fresh lemon juice
8. 1/4 pound Manchego cheese, shredded (1 cup)
9. One 9-ounce jar piquillo peppers, drained and cut into strips

1. Preheat the broiler. In a bowl, combine the crab, mayonnaise, crème fraîche, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego. Spread in an 8-by-11-inch baking dish. Top with the piquillos and sprinkle with the remaining Manchego. Broil for 5 minutes, or until the cheese is melted and the dip is heated through. Serve hot.

Warm Piquillo and Crab Dip

Mini Brioche Lobster Rolls

We all know that I am obsessed with lobster in all of its shapes and forms so it should come as no surprise that this recipe lept off the page as I was flipping through this month's Food & Wine Magazine. These are perfect for holiday entertaining or for early afternoon snacks.

Mini Brioche Lobster Rolls

1. 3/4 pound cooked lobster meat, crabmeat or shrimp, coarsely chopped
2. 1/4 cup plus 2 tablespoons mayonnaise
3. 1 teaspoon chopped tarragon
4. 1/2 teaspoon finely grated lemon zest
5. Salt and freshly ground pepper
6. 12 mini brioche or Parker House rolls (about 2 1/2 inches)
7. Snipped chives, for garnish

1. In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste. Season with salt and pepper.
2. Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around. Using a small spoon, carefully hollow out the rolls. Spoon the lobster filling into the rolls, garnish with the chives and serve.

The lobster salad can be refrigerated for up to 2 days. The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.

Mini Brioche Lobster Rolls

Beer Steamed Crab

Labor day is right around the corner so what better way to celebrate than with this recipe for beer steamed crabs from Saveur Magazine? Look for blue crab at your local seafood store. Calling ahead is always a good idea especially around a holiday where demand may be higher.

Beer Steamed Crab

FOR THE DIPPING SAUCE:
4 tbsp. fish sauce
2 small red or green Thai chiles,
stemmed and sliced into thin rings
Juice of 2 limes

FOR THE CRABS:
12 live blue crabs (about 4 lbs.)
4 12-oz. bottles of lager beer
2 tsp. kosher salt
10 garlic cloves, smashed
3 Thai chiles, stemmed and split
1 bunch cilantro
2 limes, halved

1. First, make the dipping sauce: Whisk together fish sauce, chiles, and lime juice. Set aside.

2. Rinse crabs under running water. Pour beer into a 6-quart pot; bring to a boil over high heat. Add salt, garlic, chiles, and cilantro. Squeeze in juice from halved limes; add limes.

3. Add crabs to pot; cook, covered, until they turn a vibrant reddish-orange, about 8 minutes. Using tongs, transfer crabs to a platter. Serve with sauce. SERVES 2 – 4

Beer Steamed Crab

Lobster Roll

All Hail the Lobster Roll!

We just got back from a trip to Boston and that means lots and lots of lobster. Research started weeks out from our departure. Brioche or bun? Butter or mayo? Order 2 or 3? I mean, I was up all night asking myself these questions. In the end, it's all about preference. Me? I like mine on brioche, cold and tossed in my beloved mayo. Once I came up with my requirements, I only had one question left to ask...where?

This question required multiple tweets, Facebook posts, Chowhound searches and text messages. Because God Forbid anyone from my generation would call on the telephone! The response was overwhelming and the #1 recommendation was Neptune Oyster in the North End. Neptune reminded me of Jax, my beloved fish house in Boulder where we went to college. It was small, focused on fresh ingredients served simply and the wine list had the perfect amount of variety to pair with seafood. Here is a recipe comparable to the one we had at Neptune.

Lobster Rolls

1. Four 1- to 1 1/4-pound lobsters
2. 1/4 cup plus 2 tablespoons mayonnaise
3. Salt and freshly ground pepper
4. 1/4 cup finely diced celery
5. 2 tablespoons fresh lemon juice
6. Pinch of cayenne pepper
7. 4 top-split hot dog buns
8. 2 tablespoons unsalted butter, melted
9. 1/2 cup shredded Boston lettuce

1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.

Lobster Roll

Seared Scallops and Corn Cakes with Bacon Vinaigrette

Seared scallops are a favorite of mine so I am always up for trying new recipes that call for them. While this recipe has a long list of ingredients, you should have most of these items in your pantry already so don't stress. When I lived in Chicago, I could never find frisée in stores but that is not the case in California. If you can't find any frisée, just sub with some spring greens or baby arugula.

Seared Scallops and Corn Cakes with Bacon Vinaigrette

1. 1/4 pound thickly sliced bacon, diced
2. 7 tablespoons extra-virgin olive oil
3. 1 small shallot, minced
4. 2 tablespoons sherry vinegar
5. 1/4 cup chicken stock
6. 1 tablespoon Dijon mustard
7. 1 tablespoon whole-grain mustard
8. Salt and freshly ground pepper
9. 3/4 cup all-purpose flour
10. 3/4 teaspoon baking powder
11. Pinch of cayenne pepper
12. 3/4 cup milk
13. 2 eggs, separated
14. 1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
15. 3/4 cup fresh corn kernels
16. 12 jumbo sea scallops (about 1 1/2 pounds)
17. 1 head of frisée, leaves torn

Directions

1. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper.
2. In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks and melted butter. Stir in the dry ingredients and the corn. In a small bowl, beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.
3. Preheat the oven to 200°. In a large skillets, heat 2 tablespoons of the olive oil. Add several 2-tablespoon-size dollops of batter to the skillet, forming 3-inch cakes. Cook over moderate heat until the edges are deeply browned and the tops are bubbling, about 2 minutes. Flip the cakes and cook until lightly browned on the bottom, about 2 minutes longer. Drain the corn cakes on paper towels and repeat with the remaining batter, adding up to 2 more tablespoons of oil to the skillet. Transfer the corn cakes to a wire rack set over a baking sheet and keep warm in the oven.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of butter. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.
5. Stir the bacon into the vinaigrette. In a medium bowl, toss the frisée with 2 tablespoons of the dressing and mound on 4 plates. Arrange the scallops and corn cakes on the plates and drizzle with the rest of the dressing. Serve right away.

The recipe can be prepared through Step 3 up to 4 hours ahead and kept at room temperature. Reheat the corn cakes before serving.

Seared Scallops and Corn Cakes with Bacon Vinaigrette

Asparagus and Crab Salad

The nice thing about living in California is the access to fresh seafood. Asparagus are in season and even though they are available year-round this is the time to really get your fill. Pairing them with fresh crabmeat is always a great idea especially when you give it a Thai spin. The is a light dish with layers or flavors that make it great for lunch or as a starter for your next dinner party.

Asparagus and Crab Salad

• 1/2 pound cooked lump crabmeat
• 1/2 tablespoon rice wine
• 1 tablespoon soy sauce
• 1 1/2 teaspoons lemon juice
• 1 Thai chile, finely minced
• 1 green onion, minced
• 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
• 1/4 cup honey-roasted chopped nuts of your choice

1. Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
2. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
3. Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

Asparagus and Crab Salad

Bacon Wrapped Scallops with Spicy Mayo

We all know that Everything is Better with Bacon, especially when we're talking about scallops.  I love scallops but they are often overcooked.  These guys are best when seared or broiled otherwise the texture goes from silk to rubber.  This picture is dying for a garnish so mince up some chives to add some color to the plate.  

Bacon Wrapped Scallops with Spicy Mayo
Ingredients
1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced
Directions
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Bacon Wrapped Scallops with Spicy Mayo

Jacques Pepin's Scallop Ceviche with Guacamole

Sharp knife? Check. Fresh scallops? Check. A craving for guacamole? Always!

I really hope that I don't have to introduce you to the culinary genius of Chef Pepin. What started as an extra hand in his parents' restaurant outside of Lyon, France became an empire. Countless cookbooks, television shows, restaurants, products and prestigious awards later, Pepin is arguably the most prominent chef alive. Not to mention that he is the Dean of Special Programs at the French Culinary Institute in New York City. Basically, I would faint if our paths ever crossed.

It's no secret that my cooking style is heavily rooted in French cuisine. What I love about Chef Pepin and his wildly successful cookbook and TV series, Fast Food My Way, is that he gracefully applies French technique to all cuisines and does it very, very well.

With avocados in season, I can't resist but to post this delicious recipe that requires little work at all. Living on the west coast has its perks, especially access to fresh diver scallops. Arranging the thin scallop slices around a heaping spoonful of guacamole makes for a mouthwatering presentation.

SCALLOP CEVICHE
4 very large sea scallops (diver scallops; 7 to 8 ounces total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

GUACAMOLE
2 ripe avocados (about 1 pound)
1/2 cup whole, unpeeled, tomato, in 1/2-inch dice
1/4 cup finely chopped onion
1 1/2 teaspoons finely chopped garlic
2 tablespoons minced poblano chili pepper (or another chili pepper of your choice)
3 tablespoons finely minced scallion
1/4 cup coarsely chopped fresh cilantro
1 tablespoon lemon juice
1 1/2 tablespoons Colavita Extra Virgin Olive Oil
3/4 teaspoon kosher salt
1/2 teaspoon Tabasco green pepper sauce (or more, if you like)

DIRECTIONS
For serving:
About 3 tablespoons Colavita Extra Virgin Olive Oil
About 12 spicy tortilla chips

For the Seviche:
Cut each of the scallops crosswise into 6 slices, each 1/2-inch thick. You should have about 24 slices. Sprinkle about 1/2 teaspoon salt and the 1/4 teaspoon pepper in the bottom of a shallow baking dish or on a platter, and arrange the slices of scallop on top in a single layer. Sprinkle with the remaining salt and pepper. Cover lightly with plastic wrap applied directly to the surface of the scallops, and refrigerate for at least 1 hour, but as long as overnight.

For the Guacamole:
Cut around each avocado, penetrating the skin and flesh, then twist to separate the avocados into halves. Remove the pit from each, and using a spoon, scoop the flesh into a glass bowl large enough to easily hold the remaining ingredients. Crush coarsely with a fork. (You should have about 1 1/4 cups of crushed avocado.)

Add the remaining ingredients. Mix well. Cover tightly with plastic wrap, applying it directly to the surface of the guacamole. Refrigerate if not serving immediately.

At serving time, arrange 6 scallop slices around the circumference of each dinner plate, and spoon about 1/2 cup of guacamole in the center, Sprinkle the scallops on each plate with about 2 teaspoons of olive oil, and crumble a few tortilla chips on top of the guacamole. Serve immediately.

Jacques Pepin's Scallop Ceviche with Guacamole

Yabbies Coastal Kitchen

Just because times are tough doesn't mean we cannot go out at all. In fact, Drew and I have figured out a way to enjoy all the culinary treats we love at half the price. That right, happy hours are back. And I'm not talking about drinks.

Yelp and Citysearch are two online resources that keep track of all the deals going on in your city everyday. 2 for 1, half off bottles, free corkage, free appetizers with entree, happy hours and more. Keeping a pulse on these great deals is an awesome way to go out on the cheap and feel like you're eating like a king.

We came across Yabbies Coastal Kitchen on Yelp. Citysearch named them 'Best Seafood Restaurant' in 2007, and Zaget and Yelpers gave it praise. Local credentials aside, Yabbies has a killer happy hour menu and, suddenly, we were in the mood for seafood! Eating at 6 makes you feel a little geriatric but the bonus is you can usually choose where you would like to sit and the service is attentive.

Oysters of the day were $1 each and fresh from Point Reyes. We slurped them and washed them down with a glass of house white wine. Glasses start at $5, half carafe is $10 and a bottle of the house red or white runs at $20. Not a bad deal at all.

Next we ordered the Grilled Monterey Bay Calamari with Cilantro Sprigs and Thai Dipping Sauce for $6. I am not a big calamari fan. Fried is totally out of the question because you never actually taste the calamari and wind up eating breading and feel gross by the time you go out or go home. Grilled is usually overdone and you end up with rubbery tentacles. But Drew loves the stuff so I always roll with it. For the record, Yabbies has the best calamari I have ever had in my life. Not only was it cooked to perfection, the Thai dipping sauce is to die for.

For our last bite, we ordered the Mussels with White Wine and Shallot Broth for $9. Dipping a baguette in mussel broth never gets old and could be a meal of its own. Drew always says that I can show him how much I love him by making this very dish at home which, you can imagine, I have done several times.

$40 bucks and a hour and a half later, we left Yabbies full and satisfied. The crowd was coming in as we were going out but they will have paid full price for what we enjoyed for half. Suckers.

Yabbies Coastal Kitchen

Merry Christmas Eve Fried Oysters

Another major Shaw Family Christmas tradition are my great grandfather's saltine crusted fried oysters. These delicious little guys are fried up on Christmas Eve and washed down with champagne before the big feast. My father tells me that back in the day it was rare to get fresh oysters in central Ohio, where my great grandfather lived, so it was a real treat for the whole family on Christmas Eve. The meal started with oysters on the half shell, then oyster stew, and finally this fried oyster recipe. My dad mentions that as a kid he hated this meal but once he acquired the taste it lead to a lifetime of enjoying the taste of oysters. The same goes for me. I remember spitting those suckers out in my napkin but now I cannot wait to get my hands on them.

Merry Christmas Eve Fried Oysters

Here is the recipe from the master, my dad:

"I like to buy shucked Chesapeake Bay or Long Island Oysters if I can get them. Sometimes you have to order them in advance from your fishmonger. I lightly dust each oyster in flour, salt, and pepper and let them dry on a couple folded paper towels while I crumble Nabisco Saltine Crackers with a rolling pin in the long bags they come in these days. Pour the cracker crumbs into a wide shallow bowl. You don’t want to pulverize the crackers too much or you will get cracker powder rather than the desirable quarter inch size crumbs. Dip each oyster in a bath of eggs beaten with a little whole milk or cream and then cover it in Saltine Cracker crumbs. Let stand for a minute or so on folded paper towels on a platter then fry in a thick frying pan at medium high heat in about a half an inch of salted/unsalted butter until golden brown on each side. Remove onto another plate with folded paper towels before presenting on a serving platter garnished with lemon wedges and parsley sprigs. Serve with plenty of freshly made Tartar sauce."

Merry Christmas Eve Fried Oysters

New Oysters Rockefeller

Since my blog is named Everything is Better with Bacon, a lot of folks forward along fun articles and links to stuff about bacon. The other day, an old client of mine that works in the restaurant industry sent me a copy of The Plate's December issue. The Plate is an awesome magazine that's focus is to "celebrate the chef's craft". There are killer articles and even better recipes. The December issue was solely dedicated to bacon.

I'm an oyster nut and when I came across this recipe I knew it was time to whip out my shucking knife and glove. I have never gone a Christmas Eve with out an oyster so this is a timely recipe for the holidays. For any San Francisco folks, you can get your hands on fresh seafood for cheap on 6th and Clement. Right now live lobsters are $8 a pound and they always have a variety of fresh oysters in salt water buckets.

NEW OYSTERS ROCKEFELLER
Executive Chef Tommy Hines
Bourbon Street Bar & Grille - New York City, NY, USA

Oysters, whole, Bluepoint or Malpaque 12 each
Bacon, slices, halved 6 each
Rock salt
Parmesan creamed spinach 18 Oz
Flour 1C
Creole seasoning 2 TBS
Vegetable oil
Pastis aïoli

Instructions:
1. Preheat fryer to 350 degrees F, and oven to 375 degrees F.
2. Shuck oysters and transfer, with their juices, to a bowl. Reserve bottom shells. Wrap a piece of bacon around each oyster and secure with toothpick. Reserve.
3. Fill oyster shells with creamed spinach.
4. Fill a baking dish halfway with rock salt and arrange oyster shells on salt. Bake shells until heated through, about 10 minutes.
5. While shells are baking, combine flour and 1 tablespoon Creole seasoning in bowl. Dust oysters with seasoned flour, then deep-fry in batches until lightly browned, about 1 minute.
6. Drain oysters on paper towels and season with remaining Creole seasoning.
7. Place fried oysters on top of baked shells. Drizzle each oyster with pastis aïoli and serve

New Oysters Rockefeller

Indoor Clambake

When Duckhorn had its employee dinner this summer, they had a local caterer whip up a mean outdoor clambake. It really was heaven and a great way to break the ice. Once they pour out the pots on butcher paper, all you do is roll up your sleeves and go at it with your hands. There are no utensils insight.

This recipe was a feature on Epicurious and provides an excellent recipe to recreate this dish on a smaller scale and in your own kitchen.

Indoor Clambake
2 pounds medium new potatoes, red or white
4 ears corn, husked
2 pounds soft-shelled steamer clams, scrubbed
1 1/2 pounds mussels, scrubbed and beards removed
1 pound Spanish-style chorizo or linguiça, cut crosswise into 4 pieces (andouille or smoked kielbasa sausage can be substituted)
4 (1 to 1 1/4 pound) live lobsters
5 large eggs

For Cooking
4 large mesh bags (such as onions or citrus fruit come in) or 4 pouches made from several wide layers cheesecloth
Kitchen twine
Large pot (5 or more gallons) with tightly-fitting lid

For Serving
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Old Bay seasoning
4 lemon wedges

Preparation

Place potatoes in large saucepan; cover with cold water and bring to boil. Reduce heat to medium and cook just until tender, 15 to 20 minutes. Drain well. Cool completely, then cover and refrigerate until well chilled, at least 2 hours and up to 2 days.
Into each bag or cheesecloth pouch, put: 2 potatoes, l ear corn, 1/4 of steamers, 1/4 of mussels, 1 piece sausage, 1 lobster, and 1 egg. Gather bags or pouches together and tie closed with kitchen twine.

Fill 5-gallon pot with 1 inch of water and add 1 tablespoon salt. Add steamer rack or enough rockweed to keep clambakes elevated. Cover and bring to rolling boil.

Gently layer bags in pot. Nestle extra egg in a central position where it's easily retrievable. Cover tightly and steam 15 minutes, maintaining water at full rolling boil. Uncover pot, set aside extra egg, and gently rearrange bags from top to bottom to promote even cooking. Replace egg and re-cover pot.

Steam additional 5 minutes, then retrieve extra egg and crack open. If it's hard-cooked, clambakes are done. If egg is not yet cooked, steam bags an additional 5 to 10 minutes. (If you're unsure, untie one bag and test with another egg). When done, lobsters will be completely red. Transfer each bag to large plate and serve immediately.

To serve, divide melted butter among 4 small cups and season to taste with salt. Ladle some broth from pot into 4 small bowls. Cut open bags. Discard any steamers or mussels that have not opened and loosely arrange food on plates. Sprinkle with Old Bay seasoning. Place one cup of butter, one dish of broth, and one lemon wedge on each plate. Have bowls for shells and plenty of napkins at the ready.

• For an outdoor clambake, the food is layered from the longest cooking time (on the bottom) to the shortest. In the indoor version, all ingredients must cook in the same time, so the potatoes are boiled in advance.

Indoor Clambake

Joe's Shrimp and Sausage Gumbo

Ever invite yourself over to dinner? Well that's exactly the case here. Once I heard that the Garvey's friend from Nashville was whipping up a gumbo dinner I couldn't help but secure myself a bowl. Joe labored over this dish all day using the techniques and flavors he learned from his time spent in New Orleans. Andouille sausage, smoked ham, mussels and more. He even made his own seafood stock.

However, cooking is only one of his talents. Joe's a very accomplished musician. So after a delicious dinner he pulled out his guitar and jammed with Sean and his uncle and their close friend that played the stand up bass. Good times all around. We were in heaven.

The gumbo had a perfect spice to it. Just the right amount of kick. He also searched high and low for sasafrass which tastes a lot like sage to garnish on top. This was the real deal and it paid off. Thanks Joe!

Joe's Shrimp and Sausage Gumbo

3/4 lb Andouille sausage
1 lb. Shrimp (shells on)
10 or12 Fresh Mussels
4oz. Smoked Ham(diced)
1 cup Diced Yellow Onion
1 cup Diced Bell Pepper
1 cup Diced Celery

1/2 cup Corn Oil
3/4 cup All Purpose Flour
1 tsp Cayenne Pepper
1 tsp Oregano
1 tsp Thyme
1 tbsp Salt
6 quarts Seafood Stock (made from shells of shrimp)

8 searvings of white rice

For stock:
Add onion, shrimp shells, mussel shells, celery and pour over enough cold water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be covered or set a lid askew on it. Strain, cool and refrigerate until needed. If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).

For gumbo:

Combine peppers, more onions, and more celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.

Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice. Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve. Add searving of rice to bowl.

Joe's Shrimp and Sausage Gumbo

Oysters Pablo

This picture may not do these justice but you're just going to have to take my word. Now I know that coming home after work and shucking oysters isn't anyones idea of a good time but if you are having company over the weekend and want to get the party started in your mouth you should give these suckers a shot.

I went to Cindy's Backstreet Kitchen (again) for an after work beer today and I couldn't help but order some of Pablo's Oysters. He has been told time and time again that they are very, very addictive. And they are.

Oysters Pablo
(serves 6)

These oysters have a rich, garlicky chile kick, and I’ll bet you can’t eat just one. They were on the opening menu of Miramonte, and they continue to be a hit at Cindy’s Backstreet Kitchen. People have told me they’re addictive. I think it’s the oyster-garlic combo. Chipotle chiles are smoked dried jalapeños: for this recipe, buy the chipotles canned in adobo sauce. Adobo is a somewhat spicy sauce made with tomatoes, onions, and vinegar. Both the chipotles and the sauce have multiple uses, so don’t throw out the leftovers. I figure on three to four oysters per person, depending on the group and the rest of the menu.

Most of this dish can be prepared way in advance. You can make the sauce and the spinach a day ahead. Shuck the oysters a couple of hours ahead, and loosen them from the shell. Final preparation will just take three to four minutes.

Sauce
2 cups mayonnaise
2 tablespoons minced shallots
11/2 tablespoons minced garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon good-quality tequila
1/2 cup plus 2 tablespoons (loosely packed) grated Asiago cheese
1/8 teaspoon freshly ground black pepper

Spinach 1 pound fresh spinach leaves
1 to 2 tablespoons olive oil
1 shallot, minced
1 small clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 chipotle chile in adobo, minced

18 to 24 Hog Island oysters or other midsize, briny oysters

Minced fresh parsley, for garnish For the sauce, put all the ingredients in a bowl and mix until just combined. Cover and refrigerate until needed. For the spinach, remove the stems and wash the spinach well. Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and garlic and cook until soft, about 1 minute, making sure they don’t brown. Add the spinach, salt, and pepper; cook, stirring, until the spinach is just wilted, 1 to 2 minutes, depending on how wide your pan is. Spread the contents of the pan out on a baking sheet and put it in the fridge immediately to cool quickly. When it is cool, squeeze the spinach to get rid of any excess liquid, and chop coarsely. Place the spinach in a bowl, mix in the chipotle, and taste. If you want a little more spice, stir in a little of the adobo sauce from the can. Set the spinach aside until needed.

To prepare the oysters, fill a large bowl with 2 to 3 inches of ice and water (heavy on the ice) and place a smaller bowl on top to hold the shucked oysters, with as much of their liquor as you can. Shuck the oysters, reserving the cupped sections of the shells. This can be done ahead, but be sure to keep the oysters and shells cold until you are ready for the final preparation.

Preheat the oven to 500oF. Unless you have one of those metal plates that have indentations for the oysters to sit nicely in, use a baking dish that will hold them snugly, or put a 1/2-inch layer of salt in a baking pan and nestle the oysters into the salt. This will keep them from tipping over when you move them in and out of the oven or under the broiler.

To cook the oysters, put 1 tablespoon of spinach in the bottom of each reserved shell and top with an oyster. Spoon any reserved liquor over the oysters, followed by about 3/4 tablespoon of sauce over each. Bake 6 to 8 minutes, keeping a close watch on them and removing them as soon as they are golden brown and bubbly. If they haven’t reached this point when 8 minutes is up, pop them under the broiler for a moment or two. Sprinkle with minced parsley and serve with cocktail forks

Oysters Pablo