Holiday Cioppino

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Well, only 4 more days until Christmas and these recipes are making my mouth water! What did you think of the holiday roast? I promise you won’t be disappointed. Now, it’s Day 2 of recipes and I’m going to share with you my FAVORITE HOLIDAY RECIPE and it comes from Whole Foods Market. For the past 3 years, I have featured this recipe at my Holiday Tasting Table at WFM Henderson, NV. It was always a hit and man did we sell seafood that day. It’s a fairly easy recipe with a handful of ingredients but I promise that if you didn’t knock their socks off with the roast, you’ll definitely do it with this stew!

If you ask most Americans, they have either heard of this stew and have had it at an Italian or seafood restaurant or this may be their first time even hearing the word “Cioppino.” This dish was created by Portugeuse and Italian fisherman on the north side of San Francisco. Cioppino is loosely translated as “to chop” or “chopped” regarding leftover seafood from the day’s catch. It originated as a “poor man’s stew” and slowly grew in popularity at the local Italian eateries. Found at most seafood restaurants, this Cioppino will taste just as good as any fisherman’s best stew.

WFMs Holiday Cioppino
WFMs Holiday Cioppino

First and foremost, this recipe can be found on Whole Foods Market‘s website. This recipe is featured as their Holiday Cioppino. I’ll be adding my own variation based on my experience with following this recipe and adjusting it to my own palate.

Serves 7-8

  • 2 tablespoons olive oil, plus more for brushing
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 large yellow onion, finely chopped
  • 1 bulb fennel, trimmed, cored and thinly sliced
  • 1 green bell pepper, cored, seeded and chopped
  • 1 (28 ounces) can diced tomatoes, with their liquid
  • 2 cups low-sodium chicken broth
  • 1 1/2 cup white wine
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped oregano or 1 teaspoon dried oregano
  • 1 tablespoon chopped thyme or 1 teaspoon dried thyme
  • 1 demi-baguette, cut crosswise into thin slices
  • 1 pound thick skinless white fish fillets, such as cod, cut into (1-inch) pieces
  • 1 (8 ounces) tub lump crab meat
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound mussels or clams, cleaned
  • 2 tablespoons chopped basil
  • Salt and pepper, to taste

Method:

  • Preheat oven to 400°F.
  • Heat oil in a large pot over medium heat. Add garlic, red pepper flakes, onions, fennel and bell peppers and cook until softened and onions and fennel are translucent. Stir in tomatoes with their liquid, broth, wine, tomato paste, oregano and thyme and bring soup to a boil. Reduce heat to medium-low, cover and simmer for 25 minutes.
  • Meanwhile, brush baguette slices all over with oil then arrange in a single layer on a large baking sheet. Bake, flipping halfway through, until toasted and golden, 8 to 10 minutes; set crostini aside.
  • Stir fish and crab into pot with broth mixture and simmer for 5 minutes. Add shrimp and mussels, cover and simmer until shrimp are just cooked through and mussels have opened, about 5 minutes more. (Discard any unopened mussels.)
  • Stir in basil, salt and pepper then ladle into bowls and serve with crostini on the side.

SMN Variations:

– Add 2 teaspoons of smoked paprika to add another level of flavor. Full bodied and smoky. Yum!

– Use both mussels and clams. The great thing about this is that you can satisfy both mussel and clam fans. Shellfish are an acquired taste. I think if you provide various selections for all your guests, the easier to satisfy them with, my dears!

raw-squid rawlobster1

-Along with all the seafood on the ingredient list, I added two lobster tails cut in half and squid (grilled, if possible). The flavor from the lobster tail shell keeps the full flavor flowing. With the addition of the squid, it will become a seven-fish dish and be considered an entire meal for the Feast of The Seven Fishes (however nontraditional).

Serve this amazing Cioppino with your favorite bold, full bodied red wine. Find an amazing Chianti and you’ll be set to be labeled the Holiday Host/Hostess of the year!

Enjoy!

-Chef Flo

Beer Braised, Coffee-Rubbed Prime Rib

Author: admin   |   0 Comments   |   Categories: [SMN] Recipes • Holidays   |   Tags: • • • • • • • • • • • • • • • • • • •

Now this recipe came about by combining a few of my favorite recipes that I have encountered through my years at Whole Foods Market. This will definitely be a non-traditional recipe but will captivate your guests for its originality.

My Beer Braised, Coffee Rubbed Prime Rib serves about 14-16. It really depends on how hungry your crowd is. If you have kids at the dinner table, this will stretch to about 20 guests.  Just remember that every rib makes about 2-3 servings. Here it goes! Enjoy!

Ingredients:

  • 7 rib, Standing Rib Roast (16-18 pounds; 2-3 pounds/rib)

  • Coffee Rub (below)
  • 2-3 bottles of Dechutes Jubelale or any holiday brewed ale, enough to cover vegetables

 

  • 4 carrots, roughly chopped
  • 1 bunch celery, roughly chopped
  • 3 red onions, halved
  • 1/2 cup of your favorite red wine, preferably one that you are serving. I would chose a Burgundy or Merlot
  • Parsley, finely chopped, for garnish

Coffee Rub (from Lou Lambert’s Coffee-Rubbed Roasted Brisket):

  • 2 cups light brown sugar
  • 1 cup chili powder
  • 1/4 cup paprika
  • 1/4 cup kosher salt
  • 1/2 cup ground black pepper
  • 1/4 cup finely ground dark roast coffee (French Roast for best flavor)
  • 1/4 cup red chili pepper flakes
  • 1/2 cup garlic powder

Method:

  1. Preheat your oven to 450°F. IMPORTANT: Keep roast out for at least 2 hours in room temperature for proper, even cooking.
  2. In a medium mixing bowl, combine all the ingredients of the coffee rub and combine well.
  3. Arrange vegetables at the bottom of the roasting pan creating a platform for the roast.
  4. Take the rub and distribute evenly around entire roast. Concentrate on the topside of the roast Then, place the roast on top of the vegetables, fat side up/ribs pointing down. Make sure that your roast is placed evenly atop the veggies for even cooking.
  5. Take your Deschutes Jubelale and pour carefully over roast and in the pan. You want the beer to cover the vegetables entirely. (Since we don’t keep it covered for the first hour, the water in the beer will evaporate and the liquid will reduce down to a glaze.)
  6. Roast in the oven for the first 45 minutes uncovered. After searing the roast, lower the temperature to 325°F, then loosely cover the roasting pan for the remaining 3 hours and 30 minutes.
  7. Take your meat thermometer and insert in the thickest part of the roast (away from the ribs/bones) and it should read 125°F (rare). Remove the roast from the oven. Place the rib roast onto a platter or cutting board covered with the foil. DO NOT TOUCH THE ROAST WHATSOEVER! Let the roast rest for at least 15 to 20 minutes. The roast will continue to cook and the temperature should rise up to 135°F (mid rare).
  8. During the 10 minutes of rest, it’s time for you to finish off your jus/glaze. Remove your perfectly cooked maybe even carmelized vegetables and place them onto your serving platter. Turn up the heat on the stove and let the jus come to a boil. Add two tablespoons of whole wheat flour and mix thoroughly with a whisk. Mix in 1/2 a cup of your favorite red wine. I prefer a burgundy or a merlot. Remove from heat and serve. Garnish with chopped parsley and enjoy!

A few tips to consider:

  • For easy carving, ask your butcher to  cut the bones from the roast and reattach them with twine. The ribs offer flavor and proper cooking but with it being removed, it will be easier for you to carve and serve at the dinner table.
  • If you don’t have one yet, invest in a good meat thermometer. Ovens vary in power and temperatures so you can only really trust your own meat thermometer. Check this one out from Williams-Sonoma, the OXO Instant Read Thermometer.
  • When purchasing your Prime Rib, think about how many people you are serving. If you are looking for leftovers or generous portions, you want to remember 1 rib serves 2 people. If you are going to be serving a second roasted meat or if you want to control portions, serve 1 rib for 3-4 people. It all depends on the size that you carve.

 

Now don’t be afraid if this is your first time. I will be here for you to guide you through your holiday roast. Email me at florvilking@servemenow.org or just leave me a message and I’ll answer all your questions and concerns.

 

Enjoy & Happy Holidays

– Chef Flo

Six Healthy Recipes To Countdown The Holidays

Author: Chef Florvil King Valdez   |   0 Comments   |   Categories: [SMN] Recipes • Healthier Eating • Holidays   |   Tags: • • • • • • • • • • • • • • •

Its December 18th and you have only 6 more days until the Fat Man comes swooping down and gracing us with his presents and cheer. You’ll have your family over for fun, gifts, drinks and especially yummy, delicious and plentiful holiday dishes. Not only will we be celebrating the Christmas holiday but we’ll also be six more days until the end of the year. Another year over for all those resolutions. And when those expire, then we can start new ones. Instead of keeping to the mantra of “I’ll make up for it for the new year,” why don’t we start now? There’s no better time than today…sooo….Let’s get healthy now!

Even Santa is concerned!

I want you all to enjoy this Christmas celebration with healthier alternatives to those traditional dishes. I know, I’m the holiday grinch when it comes to the food. But hey, someone’s gotta be the grinch in this sea of fat-filled dishes. I know, I know, too harsh but someone’s gotta say it. So, I want to give you my favorite main courses, side dishes, and desserts that will give you that feeling of Christmas without all the bloating and regret.

Day 6 Until Christmas: Holiday Roast

Day 5 Until Christmas: Holiday Stew

Day 4 Until Christmas: Green Vegetable Side Dish

Day 3 Until Christmas: Root Vegetable Side Dish

Day 2 Until Christmas: Dessert

Day 1 Until Christmas (Christmas Eve): Holiday Cocktail

Now, these will be my favorite choices. Along with those suggestions and recipes, I’ll be adding a few links to my secondary choices and honorable mentions. So stay tuned, subscribe, and keep your eyes peeled for these tasty delights!

If you have any requests or suggestions on a holiday recipe or a conversion into a healthier alternative, please feel free to leave a comment or a post!

Or you can email me at Florvilking@servemenow.org!

Happy Holidays!

-Chef Flo

[SMN HEALTHY HOLIDAY Recipes] Italian Sausage and Squash Bolognese

Author: Chef Florvil King Valdez   |   0 Comments   |   Categories: [SMN] Recipes • Healthier Eating • Holidays   |   Tags: • • • • • • • • • • • • • •

Take this easy recipe to any Holiday party and I promise, you’ll be a hit! It’s amazing flavors of seasonal squash and amazing spices like fennel seed and oregano. If you like a traditional Italian bolognese then you’ll be sure to love this as well. The holidays couldn’t taste any better.

My favorite part about this is that your kids would never know the difference. All the squash in this dish is packed with Vitamin A, C, & E, potassium, and fiber. YUM with all the healthy benefits!

So first, pick you favorite winter squash. I recommend using either a butternut squash or an acorn squash, they have the best flavors for this recipe.

How to cook the squash (so that you never used canned squash again!): Preheat your oven to 375°F. Rinse your squash. Cut in half and remove seeds and the rest of the innards. Rinse again and pat dry with a towel. Season lightly with just salt and pepper. You’ll get a chance to season the dish once you cook the bolognese. On a baking sheet/tray, lay the squash cut side up and lightly drizzle with some olive oil. Depending on the size or your squash and type of oven you have, roast your squash for about 25-35 minutes or until fully cooked or tender. Set aside to cool. Once cooled off, scoop out flesh and set aside in a bowl. Place cooked flesh in a blender or food processor and pulse until squash is a thick puree. Set aside until ready to use! (This can be done up to 4 days in advance. Just keep it refridgerated in an airtight container. Or your can freeze it and keep it up to a month or so.)

So now that you know how to roast your own squash at home, go ahead and never ever use canned pumpkin or squash again!

Italian Sausage & Winter Squash Bolognese Ingredients (good for 8 servings): 1 lb of cooked squash (puree) or 1 large butternut squash or 2 medium acorn squash; 1 1/2 lbs of mild or hot Italian sausage (remove from casing); 1 1/2 lbs of penne pasta or your favorite short cut pasta (would be great with Tagliatelle as well); 3 tbsp olive oil; 1 medium onion; 3 cloves of garlic; 2 tsp fresh sage; 2 tsp crushed red pepper flakes; 1 1/2 cups low-sodium chicken stock; 1/2 cup heavy cream; 1 cup parmesan cheese; parsley (for garnish); salt and pepper TT.

If this sounds like something you want to serve up this holiday season and would like the recipe, just leave a COMMENT here on this blog, EMAIL me at servemenowcatering@yahoo.com, TWEET me at @servemenow, or LIKE me and on facebook.com/servemenow!

Stay tuned for more Healthy Holiday Sides! Happy Cooking!

[SMN HEALTHY HOLIDAY Recipes] Green Bean Almondine alternative

Author: Chef Florvil King Valdez   |   0 Comments   |   Categories: [SMN] Recipes • Healthier Eating • Holidays   |   Tags: • • • • • • • • • •

Who doesn’t like a great snap of a crisp, fresh green bean with the creamy almond flavored butter and crunchy almond slivers?

It’s definitely a staple during the holidays. But its, unfortunately, not the best vegetable side to have on the Thanksgiving table. Going through the classic recipe, the average calorie count for Green Bean Almondine is about 190 calories and 128 calories is directly from fat. Now, wouldn’t you love to find a green bean dish without the worry of so much fat? I mean, you have to leave room for dessert, right?

Now this is not because I work for the company but I think Whole Foods Market has come up with the best healthy eating program that promotes low in fat recipes and fresh ingredients. “Health Starts Here” is their newest healthy eating initiative that is available online with many recipes and tips as well as in every single one of their stores. It has four main concepts that is essential to a healthy diet and for proper weight control. Those “four pillars” of healthy eating: 1. using healthy, unprocessed fats that come from avocados, nuts, and seeds, 2. keeping your diet full of vegetables and fruits, 3. using ingredients that are whole, fresh, and unprocessed, and 4. get more bang of your buck as far as calories and nutrients are concerned. http://www.wholefoodsmarket.com/healthstartshere/

So taking those four essential concepts of healthy eating will definitely keep you a few steps ahead of the curve when trying to get a handle on your diet and weight loss. Now needless to say, read up on it on Whole Foods Market’s website. I promise its the best thing for you and its convenient since they provide many of the recipes fully cooked and ready-to-eat at their locations in the prepared foods department.

So back to the healthy version of Green Bean Almondine. WFM calls this their Green Beans with Pecans and Clementine Dressing. It’s pretty awesome if I say so myself. With only 80 calories and 50 from fat, you give yourself extra room for a slice of that pumpkin pie! Enjoy!

http://www.wholefoodsmarket.com/recipes/2805

If you have any questions about this recipe just leave a comment or email me at servemenowcatering@yahoo.com or tweet me at @servemenow or LIKE me and leave a message for me on facebook.com/servemenow!

Stay tuned for the next recipe! Happy Holidays!