Social Chef Seafood Sampler

The Social Chef Seafood Sampler is a wide array of some of my favorite types of seafood made in some of my favorite ways to prepare them. Anyone who knows me knows I love seafood but there is no doubt that tuna is my favorite by far. I can eat tuna just about any way possible. Tuna Tartare with Avocado and Lime is a really great starter, light and refreshing. The Clams Casino is so simple but I recall my uncle making something like this when I was growing up and I love it. There are many versions of Oysters Rockefeller but my Oysters Rockefeller with 3-Cheeses is my favorite and I’ve tried many of others. Seared Sea Scallops with Aioli is also very simple I wonder why I do not make it more often. The Stuffed Mushrooms with Jumbo Lump Crab is always a favorite that my mom made on special occasions and my father and I always fought over them. He always won!!

Oysters Rockefeller with 3-Cheeses

Oysters Rockefeller with 3-Cheeses

Oysters Rockefeller with 3-Cheeses

12 oysters cleaned and chucked
1 bag baby spinach
2 cloves minced garlic
1/4 cup feta cheese
1/4 cup grated Pecorino cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup heavy cream
3 pieces bacon fried crisp and coarsely chopped
2 tablespoons olive oil

Over medium heat using a medium size pan saute garlic and spinach for 3-5 minutes or until limp. Remove and place a collander and press out to release most of the liquids. Return to pan adding cream and cheeses. Increase heat  add 2/3 of bacon and fold often until it gets thick. Remove from pan to a glass bowl and place in refrigerator for 30-minutes to set up.

Preheat oven to 375.

Place oysters in shell and scoop mixture into shell to cover oyster and garnish with some bacon. Bake for 20-minutes. Then place under broiler with rack on top shef for 1-2 minutes and serve.

photo-42Clams Casino

12 little neck clams washed and steamed
1/3 of red, green and yellow pepper diced
4 tablespoons onion chopped
1/2 lemon juice
2 pieces bacon fried crisp and chopped
Salt and white pepper

Remove steamed clams from shell and split shells in half.

In a pan over medium heat add bacon and fry until crisp. Remove bacon to paper towel to drain reserving bacon fat in pan. Add peppers, onion, lemon juice, pinch of salt and white pepper and saute for 5-minutes. Place each clam in one half of shell and cover with mixture. Garnish with bacon and bake for 15-minutes in a 375-degree oven and serve.

Crab Stuffed Mushrooms

6 stuffing mushrooms stem and inside removed
8 ounces jumbo lump crab drained
1 stick unsalted butter browned
6 teaspoons panko

Using a small sauce pan over medium high heat add butter and saute until brown. Fill mushroom caps with pieces of lump crab. Sprinkle a teaspoon of panko on top of each mushroom with crab. Using a spoon scoop butter over crab and panko. Bake in 375-degree oven for 30-40 minutes and serve.

Sea Scallops with Aioli

Sea Scallops with Aioli

Sea Scallops with Aioli






Tuna Tartare with Avocado and Lime

Tuna Tartare with Avocado and Lime

Tuna Tartare with Avocado and Lime

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  1. […] vongole it is best to use a smaller clam known as a littleneck or Manila clams. Try The Social Chef Clams Casino or other fresh seafood […]

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