Skip to main content

LATEST UPDATES: Tracking COVID-19 | Transfer Of Power | Racial Justice

San Diego Chefs’ New Cookbook Celebrates Seafood

San Diego Chefs' New Cookbook Celebrates Seafood

GUESTS:

Bernard Guillas, is the executive chef at the Marine Room in La Jolla.

Ron Oliver, is a teacher of food literacy and he's Chef de Cuisine at the Marine Room.

Transcript

"Two Chefs, One Catch: A Culinary Exploration of Seafood" is a new cookbook by Chefs Bernard Guillas and Ron Oliver of the Marine Room.

Holiday meals are a celebration of traditional food. That typically means turkey, ham, or some beef roast.

But maybe you're fishing for some new ideas. So how about some fish?

There's a picturesque new book out, that presents seafood in new ways. It has just been published by two of San Diego's favorite chefs.

It's called, "Two Chefs, One Catch: A Culinary Exploration of Seafood."

Here's sneak peek of one of the recipes from the book:

Cíes Islands Clam Crudo

Chorizo, Pumpkin Seeds

Makes 12

Crudo

16 cherrystone clams, scrubbed, rinsed

3/4 cup orange juice

1 small hot red chile, stemmed, seeded, minced

3 tablespoons minced red onion

3/4 cup finely diced tomatillos

2 tablespoons chopped cilantro

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons sherry vinegar

to taste sea salt

to taste ground black pepper

Using a thick towel, grip clam in palm of hand with hinged side of clam facing outward. Hold pointed clam knife in other hand. Keeping clam level, insert the tip of knife between the shell halves at the hinge. Twist to pry shell apart until you hear a snap. Twist knife to open shell. Cut clams out of shell and into a bowl with their juice. Save 12 of the best shell halves. Refrigerate shells. Remove the clams from juice. Discard any shell fragments. Cut into small pieces. Transfer to mixing bowl. Strain 3 tablespoons clam juice into bowl. Fold in remaining ingredients. Season to taste. Refrigerate 3 hours.

Assemble

2 ounces Spanish chorizo

3 tablespoons toasted pumpkin seeds

Cut chorizo into thin slices. Cut slices into fine matchsticks. Spoon the crudo into clam shells. Garnish with chorizo. Sprinkle with pumpkin seeds.

FEATURED PODCAST

San Diego News Now podcast branding

San Diego news; when you want it, where you want it. Get local stories on politics, education, health, environment, the border and more. New episodes are ready weekday mornings. Hosted by Anica Colbert and produced by KPBS, San Diego and the Imperial County's NPR and PBS station.

  • Need help keeping up with the news that matters most? Get the day's top news — ranging from local to international — straight to your inbox each weekday morning.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Midday Edition banner

KPBS Midday Edition is a daily radio news magazine keeping San Diego in the know on everything from politics to the arts.

Want more KPBS news?
Find us on Twitter and Facebook, or sign up for our newsletters.

To view PDF documents, Download Acrobat Reader.