– 1 large onion
– 1 red bell pepper- sliced into thin strips
– 5 large diced tomatoes or 1 26 oz. can of diced tomatoes
– 1 cup red or white wine
– 1 cube chicken bullion or 1 cup clam juice
– olive oil, butter
– 1 pinch of saffron
– 1/4 tsp. ground thyme
– 2 cloves garlic minced
– 1 bay leaf
– 1/2 tsp basil
– one can canned clams and clam broth
– ½ lb. each shrimp (cleaned and de-veined), scallops, crabmeat, mussels
– 1 lb. white fish (halibut, sea bass, or talapia)
– 8 fresh clams
– 1/2 tsp. parsley
– Red Pepper Flakes
1. Saute onion until transparent in olive oil
2. Add red pepper strips and a pat of butter for flavor. Cook until soft.
3. Add diced tomatoes cook until soft.
4. Add white or red wine, crushed chicken bullion cube, clam juice [drained juice from can of clams].
Reserve the clams from the can to add to the sauce later.
5. Add herbs and seasoning and let simmer for 20 min.
6. Add the seafood in this order with a lid on the pot:
– Fresh Crab (let simmer for 5 min)
– White fish
– Whole live clams
[let the shells open up- when the shells have opened you can add the other seafood in the following order. If any of the shellfish shells do not open after a few minutes and all the others have opened- throw the unopened ones out- they are bad].
– Remaining clams reserved from the can
[Cook these last items just for a few minutes- if you overcook they will become tough].
6. Serve over fettucini and sprinkle with parsley and red pepper flakes
1 large yellow onion
1 Tbs olive oil
1 lb. lean ground turkey or chicken sausage
2 cloves garlic (finely minced)
1 tsp celery salt
1 chicken bullion cube
1/2 Tbs Thyme
1/2 Tbs Oregono
6 fresh basil leaves
1 Tsp Ground Black pepper
1 very large fresh tomato ( can sub 1 16 oz. can of crushed tomatoes)
1 cup red wine (merlot or cab)
- Sauté 1 onion in about 1 tablespoon of olive oil until the onion is transparent.
- Add 1 lb. of ground lean beef and sauté until cooked.
- Add spices
- Add about 6 large sliced mushrooms and 2 diced mushrooms- sauté until just cooked.
- Add tomatos
- Add red wine
- Cook for about 15 minutes.
I cobbled this together from several online recipes. I was looking for something to go well with a Pork loin Roast with winter fruit. Initially I was thinking just the sweet potato with sage, but I wanted something with some bitterness to cut the heaviness of the apricot/prune glaze on the pork. That’s where the brussel sprouts came in. The combination worked perfectly. While the pork was meant to be the focal point, this side stole the show.
- 1 lb. Brussel sprouts (trimmed of loose leaves and halved)
- 1 lb. Sweet Potato 1-inch cubes (one large potato)
- 2 Tbs Olive Oil
- 1 tsp Kosher salt
- 1 tsp fresh ground pepper
- 4 strips of bacon (diced)
- 1 cup red onion (diced)
- 1/2 cup pecans (coarsely chopped)
- 1.5 Tbs Sage
- Pre-heat oven to 400
- Toss sprouts and potatoes with olive oil, salt and pepper in a large mixing bowl
- Saute onion and bacon in frying pan over medium heat until onions begin to release – 3 min.
- add pecans and sage saute for another 3 min
- Combine bacon, onion pecan mixture with sprouts and potatoes in the mixing bowl
- Transfer to 8X11 inch roasting pan and roast for 35-45 min