SUMMER SEAFOOD BOIL
Up today on Rip + Tan, is the Summer Seafood Boil Leanne Citrone and I hosted a few weekends ago. We kept seeing incredible photos of tables filled with lobster, shrimp, corn, and potatoes and knew we had to cook one of our own. Leanne spent the morning gathering ingredients from the Hollywood Farmers Market, while I headed to Santa Monica Seafood to pick up our seafood. We followed Barefoot Contessa’s Kitchen Clambake recipe and paired it with a market lettuce salad, garlic bread, watermelon, corn on the cob, cherries, hamburgers for the kids, and Alice Water’s Fruit Crisp for dessert. After dinner, we roasted marshmallows and made S’mores by the firepit. It was my first time cooking a clambake and I was surprised by how easy it was to make. Everything looked beautiful and was delicious. I highly recommend this for a dinner party…hurry and make it before this summer comes to a close.
Moon Canyon made beautiful arrangements for our tablescape filled with sunflowers, dahlias, clover, chocolate cosmos, hydrangea and much more. We had a few on the serving table inside and some of the smaller vessels outside. We covered the table with newspaper for all the seafood and placed Heath Ceramics plates on top with napkins from Nickey Kehoe and glasses from CB2.
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only) 1⁄4 cup good olive oil
11⁄2 pounds small potatoes (red or white)
4 cloves of garlic (optional)
1 tablespoon kosher salt
1⁄2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
11⁄2 pounds large shrimp, in shell
3 (11⁄2 pound) lobsters
2 cups good dry white white
Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy – bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown. Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt and pepper, then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes.
Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
(Adapted from Thomas Keller’s Bibb Lettuce Salad)
1 lb assorted market lettuces, rinsed and dried
2 shallots, peeled and thinly sliced into rounds
2 tablespoons chives, sliced into 1/2 inch sticks
1/4 cup italian parsley leaves
1/4 cup tarragon leaves
freshly ground black pepper
RED WINE VINAIGRETTE
1/4 cup Dijon Mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil
freshly ground black pepper
To make the vinaigrette, place the mustard and vinegar in a blender and blend on medium for 15 seconds. With the machine running, slowly drizzle in 1/2 cup canola oil. Transfer the mixture to a small bowl and slowly whisk in the remaining 1 cup of oil. Taste and season with salt and pepper as necessary.
When you are ready to assemble the salad, place the lettuce, shallots, chives, parsley, and tarragon in a large mixing bowl. Drizzle with the red wine vinaigrette to lightly coat. Squeeze half a lemon and season with salt and pepper. Taste. Add more dressing or seasoning to taste.
After dinner, it was time to dig into Leanne’s beautiful and delicious Fruit Crisp!
And finally, some S’mores.