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Holiday Recipes With The Scottos

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    NEWSLETTERS

    TK

    Holiday Recipies With The Scottos

    Tagliolini with Shrimp “Fra Diavolo” (6 servings)

    Ingredients
    1 pound dry imported Linguini, Spaghetti or Tagliolini
    1½ pounds rock shrimp
    ½ cup extra virgin olive oil
    4 garlic cloves, peeled, sliced thin
    2 shallots, peeled, finely minced
    6 whole plum Italian tomatoes cut into ½-inch dice
    2 cups prepared tomato sauce
    1 tablespoon Hot Chili Pepper Flakes or chopped fresh hot chili
    ¼ cup dry white wine
    ½ cup fresh chopped basil
    ½ cup fresh chopped parsley
    1 bunch scallions, sliced thin
    1½ cups shrimp stock (store bought)

    Procedure
    1. In a large sauté pan, heat the extra virgin olive oil until smoking. Add garlic and
    shallots, toast until lightly brown. Add fresh chopped tomatoes, tomato sauce and
    shrimp stock, turn heat down to a simmer and cook for 20 minutes then add red
    pepper flakes and white wine.
    2. Begin to cook pasta, and then add shrimp, fresh herbs and scallions to sauce. Season
    with salt and pepper.
    3. Drain pasta but do not rinse. Place pasta in a large serving bowl, add sauce, toss and
    serve immediately.

     Zuppa di Pesce (6 servings)

    Ingredients
    1 carrot, finely diced
    1 red onion, finely diced
    1 stalk of celery, finely diced
    2 leeks, cleaned and finely diced
    1 fennel bulb, finely diced
    1 quart canned Italian plum tomatoes chopped with juice
    ½ cup olive oil
    1 teaspoon spicy red pepper flakes
    1 teaspoon dry oregano
    1 cup white wine
    1 cup clam juice (1 cup extra if needed)
    2 tablespoons fresh garlic, chopped
    1 pound filet of sea bass cut in 4 pieces
    12 head-on shrimp peeled and cleaned
    20 clams (Manila)
    12 cleaned mussels
    1 pound calamari cleaned and cut in slices
    2 cups canned cannellini beanes, rinsed and drained
    2 tablespoons fresh basil, chopped
    Salt and pepper to taste

    Procedure
    1. In a large sauté pan over medium heat, sauté the carrot, onion, celery, leek, fennel, and tomatoes in ½ cup olive oil.  Add the red pepper and oregano.
    2. Add the white wine and reduce to half over medium heat.  Add the clam juice and cook over medium to low heat for 15 to 25 minutes.  Season with salt and pepper.
    3. In a large pot over low heat, sauté the garlic in ½ cup olive oil for 2 minutes, or until golden brown.  Pan sear the fish and seafood at the same time and sauté for 2 minutes until golden brown on each side.  Add the sauce and beans, and cook for about 15 minutes over low heat.  Add extra clam juice if necessary if it seems too dense.  Garnish with basil and serve.

    Marinated Seafood Salad (8 servings)

    Ingredients
    2 cups white wine
    1½ tablespoons black peppercorns
    3 garlic cloves, cleaned, diced fine
    Juice of 1 lemon
    3 quarts water
    1 pound lobster meat, cut large dice (optional pre packaged cooked lobster meat)
    1 pound medium size shrimp, cleaned and deveined, cut large dice
    1 pound calamari, cleaned and cut into rings
    2 pounds fresh cod filets, cute into 2 x 2-inch squares
    ½ cup julienned carrots
    ½ cup julienned onions
    ½ cup julienned celery
    Salt and pepper to taste

    Procedure
    1. In a large pot, place the white wine, peppercorns, garlic cloves, lemon juice, and 3 quarts of water.  Bring the liquid to a boil over high heat then lower the heat so that the liquid is at a simmer.  Add the lobster and shrimp and simmer for 5 minutes, or until tender, remove and set aside.  In the same pot, add calamari and cod to the liquid, cook 3 to 4 minutes over a low simmer, then remove.
    2. Place seafood in a covered bowl and refrigerate for 2 to 3 hours.
    3. Combine chilled seafood, julienned vegetables, and citrus vinaigrette; gently toss. Season with salt and pepper to taste.  Garnish with orange segments and serve.

    For Citrus Vinaigrette

    Ingredients
    2 cups extra virgin olive oil
    1cup lemon juice
    3 cup pulp free orange juice
    ½ cup chopped garlic
    ½ cup chopped fresh flat leaf parsley
    4 organges, pith and peel removed, segmented

    Procedure
    1. In a large bowl, whisk together the olive oil, lemon and orange juices, garlic anad parsley then add the orange segments.