Wednesday, May 16, 2007

Cilantro Fish Stew with Clams, Mussels, Corvina and Large Prawns

  • 4 large prawns
  • 2 small fillets of corvina or any firm-fleshed white fish
  • 1 cups of clams and mussels @ 6 of each
  • 2 ox. Spanish chorizo, chopped in small cubes
  • 8 cherry tomatoes halved
  • 6 limes juiced
  • 1 ear of white corn, off the husk
  • 1/2 bottle of XX Amber
  • 1/2-1/4 Fresno pepper, sliced
  • 1/2 bunch of cilantro
  • 1/2 white onion shaved or julienned
  • 1/4 cup chicken stock
  • olive oil
  • salt and pepper

In a large pan saute over high heat the clams, prawns, chorizo and corvina in olive oil until the fish and prawns are browned on one side. Flip the seafood then immediately deglaze the pan with the beer. Add the onion and corn. The chicken stock and lime juice are added to taste. Reduce the broth then add the whole picked cilantro, cherry tomatoes and Fresno pepper. Finish with salt and pepper. Enjoy! You should be left with a nice citrus broth containing beer and cilantro overtones. Most of these ingredients can be followed to recipe, but I recommend that they be added to taste.

Serves 2

Thanks to Beckler

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Monday, May 7, 2007

Cheddar and Beer Soup with Tempura Broccoli Florets

  • 4 ounces butter
  • 1/2 cup flour
  • 1/2 cup minced onions
  • 1/4 cup minced celery
  • Salt
  • Cayenne
  • 1 (12-ounce) bottle light beer
  • 4 cups chicken stock
  • 2 cups whole milk
  • 1 pound sharp Cheddar, grated
  • Dash hot red pepper sauce
  • Tempura Broccoli Florets, recipe follows
  • 1 tablespoon finely chopped fresh parsley leaves

Tempura Broccoli Florets:
  • 2/3 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 cup seltzer water
  • 8 fresh broccoli florets, blanched
  • Salt and cayenne

1. In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted.
2. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
3. Reduce the heat and keep warm. To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.

Tempura Broccoli Florets:

1. In a mixing bowl, whisk together the flour, cornstarch, egg, and seltzer water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.

Serves 8

Thanks to Tarah

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