Friday, November 18, 2016

Mixed Seafood Boil :: Chef Mark Cleveland @ Ready.Chef.GO! ::

































 

Microwave. 
4-6 Servings

Flavor Base
1/2 Pound Fingerling Potatoes, 1” dice
1 Tbs EVOO
1 2/3 Cups Broth
1 Tbs Tomato Paste
2 Tbs Chef Mark’s Seafood Spice Blend*
8-10 Garlic Cloves, whole
(Opt) 1 Sprig Rosemary or Thyme

1 Ear Corn, 2 inch wheels
1/2 Pound Fresh Fish (I used Ono/Wahoo)
1/2 Pound Fresh Clams (I used Little Neck)
1 Lime, sliced
1 Leek, sliced

Garnish: More Seafood Spice Blend & Fresh Rosemary

Add the flavor base ingredients to the bag, roll the top down (don’t seal), put the bag into a glass mixing bowl and microwave on high for 6 mins.  Let rest for 2 mins, then add the fish, clams, corn, leek & lime slices.  Return to the micro on power level 6 for 7 mins or until the clams are open and the fish is cooked through. 

You can use all sorts of seasonal & wild caught eco friendly seafood in variations of this dish.  Corn & potatoes are traditional, but add any of your favorite quick cooking veggies.  Depending on your micro, you may want to stir the seafood once halfway through.  You can use your favorite dry spice blends like Old Bay, Zatarans, Chili Powder, etc if you choose not to make your own.


*Chef Mark’s Seafood Spice Blend*
1/4 Cup Pickling Spice
3 Tbs Italian Seasoning Blend or Herbs de Provance (salt free)
3 Tbs Sea Salt
2 Tbs Black Pepper Corns
2 Tbs Mustard Seeds
1 Tbs Paprika (sweet, hot or smoked)
1 Tbs Allspice Berries
1 Tbs Celery Seed
1 Tbs Caraway Seed
1 Tsp Cinnamon
1/2 Tsp Nutmeg

Mix well & grind either coarsely or to a fine powder in a coffee grinder or food processor.  Customize it to what you have on hand and what you like.  Raid the spice rack at home and whip up a batch with reckless abandon.  

RETAILERS: Cook the flavor base in advance, Chill well.  Then combine w/ corn, seafood, lime & leek or other aromatic vegetables in sealed RCG! Bags.  Display w/ Old Bay, Zatarans, Chili Powders, etc.  Pack extra RCG! Bags of buttered corn cobs & herbed par cooked potatoes, plus more bags of seasoned green beans, asparagus, mushrooms, squash, etc. anything that would be a good side dish to a seafood boil.  Sausages are a traditional part of many seafood boils too, so have bags of sausages prepped w/ seafood spice & fish stock.  Add fresh salad fixings and dressings, hearty breads, polenta & pasta, baked beans, 3 bean salads, deli sides, beer, sodas, lemonade & more. 


 

Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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