SAN FRANCISCO CRAB RECIPES

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SAN FRANCISCO-STYLE CIOPPINO RECIPE | FOOD NETWORK



San Francisco-Style Cioppino Recipe | Food Network image

Provided by Food Network

Total Time 3 hours 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 34

1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
1 small serrano chile
1/2 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 bay leaf
1/2 bottle good red wine
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (recommended: Tabasco)
10 cups canned pureed tomatoes, about five 15-ounce cans (recommended: Di Napoli, San Marzano-style)
Fish Stock, recipe follows
3 whole Dungeness crab legs and bodies, with the crabmeat intact
18 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed clean
1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces
12 peeled and deveined prawns (shells reserved for stock)
1 pound fresh fish bones, plus the head if you can get it
2 ribs celery, coarsely chopped
1 small carrot, coarsely chopped
1 small yellow onion, coarsely chopped
2 cloves garlic, mashed
1/4 bunch parsley stems
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Shells from the prawns
11 to 12 cups clam juice

Steps:

  • For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
  • For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
  • To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
  • In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

SAN FRANCISCO-STYLE VIETNAMESE AMERICAN GARLIC NOODLES



San Francisco-Style Vietnamese American Garlic Noodles image

These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, are extraordinarily simple and delicious on their own, but that doesn’t mean you can’t fancy them up a bit. They go very well with seafood, and some raw, shell-​on shrimp stir-​fried along with the garlic right from the start would be an excellent addition. Recently, I’ve taken to adding a few spoonfuls of tarako or mentaiko — ​Japanese salted pollock roe. Sushi-​style flying fish roe (tobiko) or salmon roe (ikura) would also be a great addition, as would chunks of crab or lobster meat, or even Western-​style caviar (if you’re feeling flush).

Provided by J. Kenji López-Alt

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
20 medium garlic cloves, minced or smashed in a mortar and pestle
4 teaspoons oyster sauce
2 teaspoons light soy sauce or shoyu
2 teaspoons fish sauce
1 pound dry spaghetti
1 ounce grated Parmesan or Pecorino Romano (heaping 1/4 cup)
A small handful of thinly sliced scallions (optional)

Steps:

  • Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
  • Meanwhile, bring 1 1/2 inches of water to a boil in a 12-​inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).
  • Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-​emulsify. Stir in the scallions (if using), and serve immediately.

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