Seafood

Tonight I am making a Seafood Fettuccini, Onions already chopped. David done them a while ago so they are in the freezer !! I am finding it difficult to cook using my left hand .. Lets give it ago

• 4 ounces uncooked fettuccine
• 1/4 pound uncooked medium shrimp, peeled and deveined
• 1/4 pound sea scallops, halved
• 2 tablespoons olive oil, divided
• 1 small shallot, chopped
• 1 garlic clove, minced
• 1/4 cup chicken broth
• 1/4 cup white wine & additional chicken broth
• half-and-half cream
• 1/2 cup grated Parmesan cheese
• 1 Roma tomato, diced
• 2 tablespoons minced fresh parsley

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. 
• In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. 
• Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley. I will get David to drain the pasta ..

Portuguese Seafood Stew, this is a recipe I have been planning to do for a few weeks, it will have to wait until y finger is healed .. I am going to do the one as Anthony Bourdain was one of my fave Chefs I would have loved to cook with hi!!

TRIBUTE TO BOURDAIN – PORTUGUESE SEAFOOD STEW

On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this seafood stew, while Bourdin talks very openly about his life and work.Print Recipe I am adding Chorizo Sausage

INGREDIENTS

• 2 Tbsp olive oil
• 1 green pepper, cut into 10mm pieces
• 1 red pepper, cut into 10mm pieces
• 2 medium onions, finely diced
• 8 garlic cloves, crushed and diced
• 1 Tbsp cumin
• 2 tsp smoked paprika
• 2 bay leaves
• 2 sprigs of oregano or 1 tsp dried dried oregano
• 1 tsp crushed red pepper flakes
• 300 g octopus tentacles, cut into 15mm pieces
• 1 Tbsp tomato paste
• 1 can tomatoes 400g drained and crushed
• 1 cup dry red wine
• 2 cups salmon head stock or vegetable stock
• 2 small Yukon Gold or russet potatoes, peeled and cut into 10cm piecesor one medium/large
• 2 small sweet potatoes, peeled ands cut into 10cm pieces or one medium/large
• 250 g white fish fillets, cut into 15mm piecescod, snakehead, something quite firm
• 16 mussels, scrubbed and de-bearded or frozen mussels in the half-shell, thawed
• 1/4 cup parsley, finely diced
• 1/4 cup cilantro, finely diced
• Fine sea salt and freshly ground black pepper
• Baguettes, for serving

INSTRUCTIONS

• Heat oil a large, high-sided skillet over medium-high heat. I used a dutch oven.
• Add onion, green and red peppers, and garlic, and cook, stirring occasionally, until translucent, 8 to 10 minutes.
• Add cumin, paprika, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute.
• Add octopus pieces and cook 2-3 minutes.
• Pour wine into the pan and scrape the bottom of the pan using a wooden spoon to dislodge any browned bits.
• Add the tomato paste and crushed tomatoes, bay leaves, and fish or vegetable stock;
• Bring to a boil then reduce to a simmer.
• Add the potato pieces and stir in. Cover and gently simmer until the octopus and potatoes are tender, about 45 minutes.
• Add the white fish and stir in.
• If using fresh mussels add on top of the stew. Cover and cook until mussels have opened, 10 to 15 minutes.
• If using frozen mussels in the half shell, add them after the fish has been cooking for 5 minutes or so. They will need 5 to 10 minutes to heat through.
• Remove half the mussels from their shells and discard the shells. Stir the de-shelled mussels into the stew. If they are a decent size NZ mussel, you might want to halve them before adding them back to the stew.
• Stir in most of the parsley and cilantro, retaining some to sprinkle over the stew before serving.
• Season with salt and pepper. 
• Serve with baguettes to soak up the sauce. Also great reheated the next day.

David and I love to Cook and in our Kitchen have a portrait painted by the very talented Russel Thomas, a Christmas gift a few yrs ago from our Son Ian.. So sad Anthony Bourdain took his life , gone way to soon Did you know that one of our trips was one inspired by Anthony Bourdain Show A disappearing NYC “Disappearing Manhattan” episode of No Reservations.

Katz’s Delicatessen,Deli | 205 E Houston St, New York, Katz’s 
“You only need to walk over to the counter, take a long lingering look at that heap of steaming pastrami, corned beef and brisket, take a deep breath, and you’ll remember again what it means to be alive, to be proud to be a New Yorker … Where Harry Met Sally Was Filmed here and we met the Mayor of Hoboken !!

Keens

Keens Steakhouse, Steaks and seafood | 72 W 36th St, New“You really can’t do it any better or more authentic than Keens, a place that goes right back to the old-school all-male world of beefsteak parties, political power built around beef, and bloody aprons and smoke-filled rooms. Pipes cover the Ceiling

”Russ & Daughters – Deli | 179 E Houston St, New York,

Russ & Daughters 
“It’s all about the lox, and about the original product: herring. Herring and cream sauce. It’s all about sweet and sour salty goodness. Who invented this combination. bagel, cream cheese, and lox We bought food and took it back to our Hotel
Manganaro’s 
“Preserves that wonderful time of hope, boundless optimism, and completely unfashionable old-school red-sauce Italian-American Amazing We stayed 2 times at the London NYC , One time in the Atrium Suite OMG Amazing and we ate at the Gordon Ramsay Restaurant both times we stayed there, once with Anthony and Carolyn Harris , the waiter remembered David and I and we got a tour of the Chefs Kitchen with Anthony and Carolyn.. The Pics of the NYC and Atrium Suite aren’t mine they are from the London NYC web site an amazing place to stay.. One time we stayed at the Waldorf!! This time we went to NYC for St Paddy’s day We met Billy Connolly in a cigar shop he was so nice, we met George from The apprentice he was in Trump Tower !! Last time we went was to see Phil Collins in concert at the Rosemont Ballroom I Love NYC

“Waldorf Astoria” redirects here. For the original hotel on Fifth Avenue near 34th Street, see Waldorf–Astoria (1893–1929). For the German football club, see FC Astoria Walldorf. For other uses, see Waldorf–Astoria (disambiguation). The info on the Waldorf Astoria is from Wikipedia