Thursday, December 30, 2010
Thursday, December 23, 2010
Tuesday, December 21, 2010
- 2 cup calamari sliced into rings (use tubes and tentacles)
- 2 cup buttermilk
- 2 cup all-purpose flour
- Salt and pepper
- Oil, for frying
- 2 tbsp whole butter
- 3/4 cup sliced mild banana peppers
- 3/4 cup large diced tomatoes
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped scallions
- Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl.
- Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour.
- Heat oil and fry calamari until golden brown. Do not overcook.
- Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss.
- Add calamari and toss. Serve
Monday, December 20, 2010
· 1 wine cork
· 2 tbsp vinegar
· 4 tbsp Doris Own Extra Virgin olive oil
· 1 medium red onion, chopped into 1/4inch dice
· 1 bunch fresh thyme, leaves only, about 2 tablespoons
· 1 yellow bell pepper, stemmed and seeded, chopped into 1 ¼ inch dice
· 1 cup dry white wine
· 3 Roma tomatoes, chopped into 1 ¼ inch dice and 3/4 cup
· 2 lemons cut into wedges
- Place scungilli in a pot and cover with water. Add a wine cork and 2 tablespoons vinegar and boil 1 hour until tender. Drain and cool. Slice into 1 ¼ inch rounds and set aside.
- In a tall sauce pan (6 to 8 quarts), heat olive oil over medium heat. Add onion, thyme leaves and bell pepper and cook until softened, about 8 to 10 minutes. Add wine, tomato pieces and scungilli and bring to a boil.
- Lower heat to simmer and cook 15 minutes.
- Season with salt and pepper and serve in shallow bowls with lemon wedges.
- 8 whole whiting
- 1 ½ cups Doris Own 100% Pure olive oil
- ¾ cup lemon juice
- 5 cloves garlic, minced
- 2 tbsp parsley
- Salt and pepper, to taste
- ¼ cup flour
Sunday, December 19, 2010
· 2 pounds salt cod cut in 3-inch pieces
· 1 cup Doris Own 100% Pure olive oil
· 4 cloves garlic
· 1/2 cup lemon juice
· 2 cups hot and sweet vinegar peppers
· 1 cup Gaeta olives
· 1/4 cup capers
· 2 tablespoons chopped parsley
· Salt and pepper, to taste
- Soak cod for 2 to 3 days, refrigerated, changing water regularly.
- In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool.
- After it cools, remove skin and bones, if there are any, and break into bite size pieces.
- In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
- In a bowl, add cod, pour oil and garlic over, add lemon juice, peppers, olives, capers, parsley and salt and pepper, to taste. Place in serving platter and serve at room temperature.
- 4 lobsters
- 1 box Ritz crackers, crushed
- 1 pound backfin crabmeat
- 2 tbsp Old Bay seasoning
- 1 cup butter, melted
- Preheat oven to broil.
- Use a lobster pot with a steamer insert to steam the lobsters for 10 minutes. When the lobsters are cooked and cool enough to handle, split them down the center of the underbelly with a sharp knife.
- In large bowl, combine the crackers, crabmeat, Old Bay seasoning and ½ cup butter, blending into a firm stuffing.
- Do not remove anything from lobster underbelly, fill the chest cavity with the stuffing, and glaze the top with the remaining melted butter.
- Bake or broil on high until the stuffing is crisp on the outside. The lobsters may need more melted butter brushed over them while baking.
Saturday, December 18, 2010
The Feast of the Seven Fishes (festa dei sette pesci), celebrated on Christmas Eve, also known as The Vigil (La Vigilia), is believed to have originated in Southern Italy and is not a known tradition in many parts of Italy. Today, it is a completely Italian-American feast that typically consists of seven different seafood dishes. Some Italian American families have been known to celebrate with 9, 11 or 13 different seafood dishes. This celebration is a commemoration of the wait, Vigilia di Natale, for the midnight birth of the baby Jesus.
The long tradition of eating seafood on Christmas Eve dates from the medieval Roman Catholic tradition of abstinence—in this case, refraining from the consumption of meat or milk products—on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, typically fried in oil.
There are many hypotheses for what the number "7" relates to, one being the number of Sacraments in the Roman Catholic Church. Another theory is that seven is a number representing perfection: the traditional Biblical number for divinity is three, and for Earth is four, and the combination of these numbers, seven, represents God on Earth, or Jesus Christ.
The "Feast of the Seven Fishes", a celebration of Christmas Eve with meals of fish and seafood, but there may be seven, eight, or even nine specific fishes that are considered traditional. The most famous dish Southern Italians are known for is Baccalà (salted cod fish). Reasons for celebrating with such a simple fish as Baccalà is attributed to the greatly impoverished regions of Southern Italy. Fried Smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years.
Choices Choices Choices
The components to the meal are similar for most families as there are always some combination of anchovies, sardines, dried salt cod, smelts, eels, squid, octopus, shrimp, mussels, and clams. In the mixes are pastas, vegetables, baked or fried kale patties, baked goods, and homemade wine. Also, this tradition still remains very popular to this day.
- Stuffed calamari in tomato sauce
- Stuffed-baked quahogs
- Stuffed-baked lobsters
- Fried smelts
- Oyster shooters
- Deep fried calamari
- Deep fried fish/shrimp
- Deep fried scallops
- Deep fried cod
- Linguine with clam, tuna, lobster, or anchovy sauce
- Cod fish balls in tomato sauce
- Marinated eel
- Octopus salad
- Kale patties (baked or fried)
- Scungilli salad
- Crab stuffed mushrooms
- Insalata de Mare (salad of the sea)
Thursday, December 16, 2010
Thursday, December 9, 2010
Thursday, December 2, 2010
Wednesday, December 1, 2010