San Diego Chefs’ New Cookbook Celebrates Seafood
Wednesday, November 19, 2014
San Diego Chefs' New Cookbook Celebrates Seafood
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.
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.
Here's sneak peek of one of the recipes from the book:
Cíes Islands Clam Crudo
Chorizo, Pumpkin Seeds
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.
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.
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