Dinner Party!

Val's Cioppino Recipe!

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve

Perfect Creamed Potatoes

Serves: 8

Pre-cook Prep Time: 15 minutes

Cook Time: 30 minutes

Post-cook Prep Time: 10 minutes

Ingredients:

• 3-4 lbs. Yukon Gold potatoes peeled
• 6 tablespoons butter
• 1 cup milk
• 2 tablespoons Wondra flour
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 tablespoons freshly chopped chives
• 2 teaspoons finely minced garlic

Directions:

1. peel potatoes and set them into a large pot fill with water until all potatoes are covered, boil for 30 minutes.
2. While the potatoes are boiling prepare the chives and garlic.
3. Twenty minutes into the boiling time start preparing the cream sauce. In a small sauce pan melt 2 tablespoons of butter on medium heat.
4. Once the butter has melted stir in 2 tablespoons of Wondra flour into the butter with a whisk.
5. Immediately after the butter flour mixture is blended stir in 1 cup of milk. Beat with the whisk until it is a smooth mixture and no lumps are left.
   
6. Continue stirring lightly with a whisk until sauce slightly thickens. remove from heat. At this point your potatoes should be ready to be removed from heat and drained.
7. After draining potatoes place potatoes into a large bowl and add remaining 4 tablespoons of butter and cream sauce.
   
8. Beat potatoes until they become soft and butter has melted.
9. Add salt, pepper, chives, and garlic and beat until desired consistancy.
10. Serve and enjoy.

Sweet Corn Tamalito

Serves: 8

Prep time: 20 minutes

Cook time: 11-20 minutes

Ingredients:

• 5 tablespoons butter, softened
• 1/4 cup masa herina
• 1/3 cup white sugar
• 1/2 cup water
• 2 cups Green Giant Niblets corn
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 teaspoons milk

Directions:

1. In a medium bowl mix together the butter, masa herina, and the sugar whipped until light and fluffy.
2. In a food processor or blender, blend one cup of corn, the water and cornmeal until smooth.
3. Stir the corn mixture into the masa mixture.
4. Mix in the remaining corn, baking powder, salt and milk until the batter is smooth.
   
5. Poor into a microwave safe baking dish and cover tightly with saran wrap.
6. Microwave for 7 minutes at 30% then microwave for 4 minutes at 100%
7. Check consistancy, it may need a few more minutes at 100% in the microwave.
8. Stir and serve in little scoops.