Ginger Moreno, of Rancho Palos Verdes, won first-place with a
dish featuring Japanese, Thai and Italian influences, plus a banana
to boot.
Garlic Seafood Soup
Serves 6 to 8
Ginger Moreno, of Rancho Palos Verdes, won first-place with a dish featuring Japanese, Thai and Italian influences, plus a banana to boot.
Garlic Seafood Soup
Serves 6 to 8
Ingredients:
1 1/2 lb. mussels
1 1/2 lb. clams
1 1/2 lb. red snapper fillets
1/2 cup extra virgin olive oil (divided)
1/2 cup grated fresh ginger
1 cup finely minced garlic (about 2 heads)
1 cup finely minced sweet onion (about 2 small onions)
1 medium red bell pepper, finely diced
1 medium yellow bell pepper, finely diced
1 medium tomato, finely diced
1/2 cup clam broth
4 limes (1 juiced for broth, 2 or 3 cut into wedges for serving)
3 tablespoon cilantro leaves, finely minced; divided
1 1/2 tablespoon saffron
2 cups “lite” coconut milk
1 jalapeno pepper (or, if you like it hot, use serrano’s)
1 ripe banana (over ripe is even better), thinly sliced
salt and pepper to taste
Preparation:
1. De-beard the mussels if needed. Scrub the clams – if they feel too gritty, try soaking them in very salty ice water and they should expel their grit. Cut the snapper into 2-inch pieces. Set seafood aside.
2. In a 12-inch non-stick skillet, heat 1/4 cup of olive oil over medium-high heat. Add ginger, half of the garlic and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato and cook for 5 minutes. Turn heat to “warm” and cover.
3. In a 3-court saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from one lime, clams, mussels and clam broth. Cover pan and allow mixture to cook for 7 minutes.
4. Uncover shellfish and discard any clams and mussels that have not opened.
5. Add saffron, coconut milk, snapper pieces, 1/2 cilantro, jalapeno, banana, and the bell pepper mixture from the skillet. Stir to combine, cover and cook for 6 to 8 minutes. (Banana should completely break down during the cooking.)
6. Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and extra lime wedges.
Contestant Margee Berry, of White Salmon, Wash., won second-place for a recipe she devised to get her family excited about eating crab.
Stuffed Cha-Cha Crab Chilies
Serves 6
Ingredients:
Sauce:
12 tomatillos, husked and rinsed
1 small onion, quartered and peeled
6 medium garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Chipotle hot sauce
3 Tablespoons chopped fresh cilantro
3 Tablespoons fresh lime juice
1/2 teaspoon sea salt
1/2 Cup cucumber, diced and seeded
Chilies:
6 large Poblano chili peppers
4 ounces goat cheese, mild and smooth type
3/4 Cup shredded Monterey jack cheese
12 ounces cooked crab meat
Preparation:
Sauce:
1. Place tomatillos, onions and garlic in a large heavy skillet. Heat over medium-high heat, turning often for 5 minutes. Tomatillos and onion should be slightly charred but still firm.
2. Transfer tomatillo mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Blend to a coarse puree.
3. Return mixture to skillet and keep warm while preparing the stuffed chilies.
Chilies:
1. Place chilies on a baking sheet and place under the broiler, turning a few times until all sides are charred. Place in a paper bag and seal. Set aside for 8 minutes.
2. While chilies are resting, in a medium bowl, blend the goat cheese, Monterey jack and crab meat. Set aside.
3. Peel chilies then cut a slit lengthwise down one side only and carefully remove seeds.
4. Stuff each chili with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal.
5. Broil 6 to 8 minutes until cheese is melted and chilies are heated through.
6. Transfer to a serving plate and spoon sauce around the chilies.
Contestant Renee Pokorny, of Ventura, won third-place in the cook-off for her recipe inspired by the lettuce wraps at restaurant chain
P.F. Chang’s.
Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade
Serves 6
Ingredients:
Chicken/Marinade:
2 lemons, juiced and zested (about 4 Tablespoons)
2 Tablespoons balsamic vinegar
1/3 Cup olive oil
1 teaspoon fresh ground pepper
3 teaspoons minced garlic
6 boneless chicken breasts, skin removed if desired
Tapenade:
1 Tablespoon lemon zest
1/2 teaspoon pepper
1/3 Cup extra virgin olive oil
2 teaspoons minced garlic
1 1/2 Chipotle peppers, in Adobo sauce
1/3 Cup coarsely chopped cilantro, packed
1 Cup Spanish olives with minced pimiento
Grill Rub:
1 1/2 teaspoon Kosher salt
1 teaspoon pepper, freshly ground
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Orzo:
2 quarts chicken broth
4 cloves garlic, minced
1 1/4 Cup orzo, dry
2 Tablespoons olive oil
1/2 Cup parsley, chopped
1/4 teaspoon Kosher salt (or more to taste)
1/4 teaspoon pepper, freshly ground
Serving:
1 head of lettuce, leaves washed and dried
Preparation:
Marinade:
1. In a large Zip-lock type plastic bag combine lemon juice, zest, vinegar, oil, pepper and garlic.
2. Add chicken breasts, turning to coat. Marinate for one hour, turning occasionally.
Tapenade:
1. Combine ingredients in a food processor and pulse until finely chopped. Set aside. Can be made a day ahead.
Grill Rub:
1. Heat barbecue or grill to medium heat. Remove chicken from the marinade and discard marinade.
2. Combine the ingredients for the grill rub and season the chicken breasts with the mixture.
3. Grill the chicken for 7 minutes per side or until the juices run clear. Remove from grill and let rest for 5 minutes.
Orzo:
1. In a large sauce pan add the chicken broth and half of the minced garlic. Bring to a boil and stir in the orzo. Cook until al dente, about 8 to 10 minutes. Drain.
2. Heat a large skillet over medium heat. Add the olive oil and remaining minced garlic. Saute for 30 seconds. Add drained orzo, parsley, salt and pepper. Stir to coat. Remove from heat and keep warm.
Serving:
1. Place lettuce leaves on a serving dish. On another platter, cover with orzo.
2. Slice chicken breasts into 1/2 inch strips. Place on top of orzo. Drizzle half of the tapenade over the chicken breast strips. Place remaining tapenade in a serving dish.
3. To serve, each person spoons orzo and chicken strips into a lettuce leaf, tops it with tapenade and rolls it up burrito style.
