Grilled Cioppino With Fire Roasted Tomato And Vegetable Puree Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Cook the pasta for half the recommended cooking time; the pasta should still be very firm.
• In a skillet, cook the garlic in the butter and olive oil for a few minutes, and then pour in the wine. Allow this to reduce for a couple of minutes, and then pour in the tomatoes. Stir the mixture together, season with salt, pepper and red pepper flakes, and allow to cook for 10 minutes.
• For the seafood: In a separate skillet, heat the butter and olive oil over medium heat. Sear the scallops, then the shrimp, until they're nice and black/brown.
• Meanwhile, grab 2 large sheets of heavy duty aluminum foil and overlap them in a platter with a little depth. It should be large enough to hold the entire pasta dish.
• Mix the drained pasta with the sauce and tip it onto the foil. Then arrange the sauteed seafood on top. Tightly wrap the foil into a package.
• Bake for 15 to 20 minutes. Remove from the oven and keep warm until serving.
• To serve: Open the foil package right before serving. Drizzle warm cream over the top and sprinkle with torn basil and parsley.

Steps:

• For the cioppino: Preheat the grill to medium-high heat. Wipe down the grates with an oil-blotted towel to clean and create a nonstick surface.
• Squeeze the lemon halves (catching the seeds and discarding) into a large bowl, then add the lemon halves to the bowl as well. Add the wine, olive oil, capers, salt, chile flakes, peppers and garlic. Whisk to combine and set aside.
• Clean and cut the crabs: remove the hard shell, cut off the tail and discard the gills, then cut the halves into pieces so each piece has 2 to 3 legs. Place the crabs, scallops, shrimp and halibut in the marinade and gently toss to coat. Cover and refrigerate for 1 hour, giving it a stir after 30 minutes.
• For the puree: Place the tomatoes, bell peppers, fennel and onions in a large gratin dish, and then drizzle with three tablespoons of the olive oil, 2 teaspoons salt and 1/2 teaspoon pepper. Add the fennel seeds and chile flakes and toss to coat everything evenly. Cut the top off of the bulb of garlic to expose the cloves. Place the garlic on a large piece of foil and drizzle with the remaining 1 tablespoon olive oil and sprinkle with a pinch each salt and pepper. Wrap up the foil into a tight pouch. Place the vegetables on the grill and the garlic pouch in the corner of the grill over indirect heat. Grill the vegetables on both sides until tender and charred around the edges, 8 to 10 minutes. Remove the vegetables and set aside. Roast the garlic over direct heat until medium brown and paste-like, 20 to 25 minutes. Remove from the grill, cool enough to handle, then squeeze out the garlic paste from the bulb and set aside. Working in batches, add the vegetables and garlic paste to the bowl of a food processor and pulse until sauce-like in appearance and consistency. Transfer to a large saute pan set over medium heat. Stir and simmer until the sauce slightly thickens, 7 to 8 minutes. Add half of the basil and the ouzo, then remove from the heat and set aside.
• Grill the crab for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes. Grill the shrimp for 3 to 4 minutes then flip and cook for 2 to 3 minutes more. Finally add the halibut and scallops to the grill; cook for 2 to 3 minutes on the first side then turn over and cook for 2 to 3 more minutes. Remove all the seafood from the grill to a platter.
• Serve the seafood family-style with the sauce generously ladled on top. Garnish with the remaining basil, the quartered lemons and the reserved fennel fronds.

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Steps:

• For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well. Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you're ready to eat, it's not necessary. Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving. Serve with crusty bread to mop up all the delicious, savory broth you've just created. Recipe Notes You can use stock or water instead of the wine For Macros, use bell pepper instead of carrots, and shrimp for the seafood.

Steps:

• Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
• When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
• When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
• Use immediately or pack tomatoes in a freezer proof container with juices.