LOL. Last year's best meal was the Saints game because I made gumbo which was incredible, but SF was 2nd best. I already circled this Sunday and the December 9 game because as luck would have it we play both those teams again.
and it's not mine, I found it online somewhere (allrecipes.com maybe), if I remembered I'd give them the credit for this awesome creation. CRinCA might have a good one.
3/4 cup butter
2 medium onion, chopped
3 cloves garlic, minced
1 bunch fresh parsley leaves, minced
2 (14.5-ounce) cans plum tomatoes undrained and cup up*
2 (8-ounce) bottles clam juice
2 bay leaves
1 tablespoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 1/2 cups dry red or white wine (whichever you prefer)
12 small hard-shell clams in shell
12 mussels in shell
1 1/2 pounds raw extra-large shrimp, peeled and deveined**
1 1/2 pounds bay scallops
1 1/2 pounds fish fillets (halibut, cod, or salmon), cut into bite-size chunks
1 1/2 cups flaked Dungeness crab meat
Salt and freshly ground pepper to taste
* To easily cut up the tomatoes, use a sharp knife and cut through the tomatoes while still in the can.
** To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.
Preparation:
In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water.
NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste.
Remove from from heat and ladle broth and seafood into large soup bowls and serve.
I don't know if anyone recalls my post during last years run. I ate Rice-a-roni before the San Fran game and this thread just reminded me of that .... so you know what I'm eating on Sunday.
Last week's rendition (the Polish Boy sandwich) was a triumph for me personally. Aided heavily by the delicious smokey kielbasa from the local butcher and the addition of my own spicey baked and hand-cut french fries put the sandwich over the top. Delicious and a crowd-pleaser!
Onto this week, I'm leaning towards the 'Super Mario' sandwich that San Francisco's famous "Ike's Place" offers. Okay, I don't know if it is truly a famous spot, but I saw it on Man vs. Food and that's famous enough for me.
The sandwich is simple - handmade meatballs, mozzeralla sticks and marianara. I'll probably assemble on a nice ciabatta or something similar and bake my own mozzerella sticks using fresh mozz. Quite excited about the simple apporach yet delicious capabilites of these ingredients.
I think the name of the sandwich put it over the top as my choice for this week. San Fran restaurant is a good enough connection to the 49ers, however I am stretching the 'Super Mario' name to allude to the Super Bowl catch made by our former favorite, now enemy, Mario Manningham.
And how about a nice Zin to complete the picture?
I'm also heavily anticipating the Saints game but alas, do not have a trusted gumbo recipe for that either.
San Francisco Cioppino Recipe
Recipe Type: Soup & Stew, Shrimp, Clams, Scallops, Crab, Seafood
Yields: 8 to 10 servings
Prep time: 15 min
Cook time: 1 hr
Ingredients:
3/4 cup butter
2 medium onion, chopped
3 cloves garlic, minced
1 bunch fresh parsley leaves, minced
2 (14.5-ounce) cans plum tomatoes undrained and cup up*
2 (8-ounce) bottles clam juice
2 bay leaves
1 tablespoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 1/2 cups dry red or white wine (whichever you prefer)
12 small hard-shell clams in shell
12 mussels in shell
1 1/2 pounds raw extra-large shrimp, peeled and deveined**
1 1/2 pounds bay scallops
1 1/2 pounds fish fillets (halibut, cod, or salmon), cut into bite-size chunks
1 1/2 cups flaked Dungeness crab meat
Salt and freshly ground pepper to taste
* To easily cut up the tomatoes, use a sharp knife and cut through the tomatoes while still in the can.
** To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to soup broth.
Preparation:
In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water.
NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water.
Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste.
Remove from from heat and ladle broth and seafood into large soup bowls and serve.
GO Gmen
Onto this week, I'm leaning towards the 'Super Mario' sandwich that San Francisco's famous "Ike's Place" offers. Okay, I don't know if it is truly a famous spot, but I saw it on Man vs. Food and that's famous enough for me.
The sandwich is simple - handmade meatballs, mozzeralla sticks and marianara. I'll probably assemble on a nice ciabatta or something similar and bake my own mozzerella sticks using fresh mozz. Quite excited about the simple apporach yet delicious capabilites of these ingredients.
I think the name of the sandwich put it over the top as my choice for this week. San Fran restaurant is a good enough connection to the 49ers, however I am stretching the 'Super Mario' name to allude to the Super Bowl catch made by our former favorite, now enemy, Mario Manningham.