Chef Andy Recipes: Italian Seafood Stew & Crispy Citrus Strawberry Shortcake

Summer Cioppino (an Italian seafood stew)

(about 8oz of available shellfish and/ or fish) cleaned & ready to cook

(1 can) whole plum tomatoes, liquid reserved, mostly seeded

(2) carrots, medium diced

(3-4 ribs) celery, med diced

(1) onion, med diced

(1tbsp) roasted garlic

(1c) seafood stock

(1-2) spicy Italian sausage or Andouille, sliced

(handful) fresh herbs like basil and Italian parsley

salt & pepper

some lemon juice, white wine and olive oil

Parmesan cheese for garnish

-Saute the carrots, celery and onion in a little oil until translucent. Add a little wine & reduce. Add stock tomatoes, garlic and some herbs. Simmer for about 20 minutes on med heat. Set aside.

-In another saute pan, saute the sausage until it begins to brown. Add seafood and sear well on the top side. Flip the seafood, add some lemon juice and wine, reduce. Add the stew base & simmer for about 2 minutes.

-Garnish with some parsley, Parmesan and a big piece of crusty baguette. Enjoy!!

Crispy Citrus Strawberry Shortcake

(some Rudd or Hedgecock Farm Strawberries)

(1/4c) sugar

(1) Sprite

(1c) tempura batter

(2" square piece) of shortcake or sheet cake

(about 3c) vegetable oil


-Cut about 2c of strawberries into pieces, cover with sugar and set aside for about 15 minutes

-Heat the vegetable oil in a deep skillet to 350.

-Whisk the Sprite into the tempura batter, but do not over work, it will have some small lumps

-Slice the cake in half top & bottom, mash a small indentation in the center

-Fill with strawberries and smash cake lightly back together

-Batter the cake in the tempura and fry lightly until just golden

-let cool slightly, enjoy with ice cream or strawberry merlot sauce


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment