One of America’s Favorites – Cioppino

January 4, 2021 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Cioppino

Cioppino, Italian: from Ligurian: cioppin is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine.

Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from salt-water ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce.

The dish can be served with toasted bread, either local sourdough or French bread. The bread acts as a starch, similar to a pasta, and is dipped into the sauce.

Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would walk around with a pot to the other fishermen asking them to chip in whatever they could. What ever ended up in the pot became their Cioppino. The fishermen that chipped in expected the same treatment if they came back empty handed in the future. It later became a staple as Italian restaurants proliferated in San Francisco.

The name comes from cioppin (also spelled ciopin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart.

The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece. Examples of these include suquet de peix from Catalan-speaking regions and bouillabaisse from Provence.

Cioppino with bread

The earliest printed description of cioppino is from a 1901 recipe in The San Francisco Call, though the stew is called “chespini”. “Cioppino” first appears in 1906 in The Refugee’s Cookbook, a fundraising effort to benefit San Franciscans displaced by the 1906 earthquake and fire.

Generally the seafood is cooked in broth and served in the shell, including the crab, which is often served halved or quartered. It therefore requires special utensils, typically a crab fork and cracker. Depending on the restaurant, it may be accompanied by a bib to prevent food stains on clothing, a damp napkin and a second bowl for the shells. A variation, commonly called “lazy man’s cioppino”, is served with shells pre-cracked or removed.

Kitchen Hint of the Day!

July 18, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Preparing Mussels……………..

Soak mussels and clams in water with a few tablespoons of flour. They will open up to ingest the flour, and in doing so will expel any sand or grit still inside. Leave them in for 30 minutes to get the best possible results before cooking.

Kitchen Hint of the Day!

March 7, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Cleaning Mussels and Clams……..

Soak mussels and clams in water with a few tablespoons of flour. They will open up to ingest the flour, and in doing so will expel any sand or grit still inside. Leave them in for 30 minutes to get the best possible results before cooking.

Wild Idea Buffalo Recipe of the Week – MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO

January 16, 2019 at 6:03 AM | Posted in scallops, seafood, Wild Idea Buffalo | 2 Comments
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For this week’s Wild Idea Buffalo Recipe of the Week its MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO. Made using Wild Idea Buffalo Chorizo. You can purchase the Buffalo Chorizo or any of the other Wild Idea Products at the Wild Idea Buffalo website and don’t forget to check out all their delicious and healthy recipes. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO
The flavors in this dish complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of the mussels for the last minute.

Ingredients: (For two servings.)
1 – teaspoon olive oil +
4oz. – Wild Idea Buffalo Chorizo
½ – cup yellow onion, diced
1 – clove garlic, chopped
½ – teaspoon each salt & pepper
1 – teaspoon crushed fennel seeds
1 – teaspoon chili flake *optional
1 – 15oz. can, diced tomatoes
1 – cup white wine
12 to 16 mussels, washed and de-bearded

*Store mussels in the coldest spot in your refrigerator. Place on a damp paper towel in a dish and cover loosely with a damp paper towel. Do not seal in plastic as they will suffocate. Discard any mussels that when pushed shut do not stay shut, or any open or cracked mussels.

Preparation:

1 – In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside.
2 – Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes.
3 – Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve.
4 – Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells.
5 – Add chorizo back to pan and stir to incorporate and heat.
6 – Serve direct from pan or spoon into serving bowls.
* Garnish with cilantro and lemon wedge. Serve with warm artisan bread.
https://wildideabuffalo.com/blogs/recipes/mussels-in-tomato-broth-with-buffalo-chorizo

 

 

Wild Idea Buffalo CHORIZO SAUSAGE
Our Mexican-style Chorizo makes any dish taste delicious! Wild Idea Buffalo Chorizo has a flavor that is every bit traditional Chorizo, seasoned with just the right spices, but our 100% grass-fed bison meat adds a lighter twist with powerful health benefits.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Organic Spices [Black Pepper, Chili Pepper, Coriander, Cumin, Oregano, Paprika, Red Pepper], Organic Red Wine Vinegar, and Salt

https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-chorizo-sausage

Healthy Shellfish Recipes

September 19, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Shellfish Recipes. Delicious and Healthy Shellfish Recipes like; Black Bean Clams with Two Noodles, Crab Cakes with Spring Green Salad and Lime Dressing, and Pan-Seared Scallops with Tomato, Olives, and Fresh Basil. Shrimp, Fish, Scallops, Crabs, and more! A Seafood Lover’s Paradise of Recipes! You can find these recipes and more all at the EatingWell website. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Shellfish Recipes
Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.

Black Bean Clams with Two Noodles
Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they’re actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They’re pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online……..

Crab Cakes with Spring Green Salad and Lime Dressing
Light mayonnaise dressing and an egg white keep these crab cakes low in fat and calories. Served warm atop a bed of greens and tomato tossed with a simple lime dressing, they are simply extraordinary……….

Pan-Seared Scallops with Tomato, Olives, and Fresh Basil
This Italian-inspired dish is full of flavor. Use whole grain or multigrain fettuccine to make it a healthier option……….

* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/recipes/22780/ingredients/fish-seafood/shellfish/

Low-Calorie Mussel Recipes

July 14, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Mussel Recipes.Delicious and Healthy Low-Calorie Mussel Recipes like; Puglian-Style Paella, Cioppino, and Quick Paella with Shrimp and Mussels. Find these recipes and many more all at the EatingWell website. While there you also subscribe to the EatingWell Mgazine, one of my favorites. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Low-Calorie Mussel Recipes
Find healthy, delicious low-calorie mussel recipes, from the food and nutrition experts at EatingWell.

Puglian-Style Paella
In this Italian paella recipe, potatoes and other vegetables are layered with mussels and rice and baked in a casserole dish. Be sure to cover the rice completely with vegetables to ensure it cooks properly……

Cioppino
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman’s Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch—the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives………….

Quick Paella with Shrimp and Mussels
Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut—what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor. Serve with: Spinach salad…………

* Click the link below to get all the Low-Calorie Mussel Recipes
http://www.eatingwell.com/search/results/?wt=Low-Calorie%20Mussel%20Recipes&sort=re

Kitchen Hint of the Day!

July 14, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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When purchasing Mussels………

Choose to purchase mussels that are alive. Pick mussels that have securely closed shells. Bypass mussels that have their shells open and that will not close. An open shell itself does not mean the mussel is automatically bad. Mussels left undisturbed will open their shells slightly. If a shell is open, tap it. If the mussel closes the shell, it is still alive. If the mussel does not close its shell, throw the mussel away. Buy and Enjoy that Seafood!

Healthy Shellfish Recipes

February 27, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Shellfish Recipes. Delicious and Healthy Shellfish Recipes like; Lobster and Corn Chowder, Angry Lobster, and Scallops with Radicchio-Apple Slaw. Find these and more recipes at the EatingWell website. Don’t forget to subscribe to the EatingWell Magazine, one of my favorites. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Shellfish Recipes
Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.

Lobster and Corn Chowder
The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it’s lighter than a typical creamy chowder—plus it’s gluten-free………….

Angry Lobster
In this lobster recipe, pieces of lobster are roasted in a very hot oven with white wine, herbs and crushed red pepper to make a spicy sauce. The angry in the name most likely comes from the hot pepper, but some say cutting up the lobsters sets the tone for this dish. Serve with crusty bread to sop up the sauce and plenty of fresh napkins………….

Scallops with Radicchio-Apple Slaw
The secret to getting a nice golden-brown sear on your scallops is to buy ones that are labeled dry. That means they haven’t been treated with sodium tripolyphosphate (STP), a preservative that helps them retain water, which prevents them from browning well. Serve with roasted potatoes for a complete meal……..

* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/recipes/22780/ingredients/fish-seafood/shellfish/

Wild Idea Buffalo Recipe of the Week – MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO

February 14, 2018 at 6:00 AM | Posted in Uncategorized | Leave a comment
Tags: , , , , , , , ,

For this week’s Wild Idea Buffalo Recipe of the Week its MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO. Made using Wild Idea Buffalo Chorizo. You can purchase the Buffalo Chorizo or any of the other Wild Idea Products at the Wild Idea Buffalo website and don’t forget to check out all their delicious and healthy recipes. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO
The flavors in this dish complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of the mussels for the last minute.

Ingredients: (For two servings.)
1 – teaspoon olive oil +
4oz. – Wild Idea Buffalo Chorizo
½ – cup yellow onion, diced
1 – clove garlic, chopped
½ – teaspoon each salt & pepper
1 – teaspoon crushed fennel seeds
1 – teaspoon chili flake *optional
1 – 15oz. can, diced tomatoes
1 – cup white wine
12 to 16 mussels, washed and de-bearded

*Store mussels in the coldest spot in your refrigerator. Place on a damp paper towel in a dish and cover loosely with a damp paper towel. Do not seal in plastic as they will suffocate. Discard any mussels that when pushed shut do not stay shut, or any open or cracked mussels.

Preparation:

1 – In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside.
2 – Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes.
3 – Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve.
4 – Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells.
5 – Add chorizo back to pan and stir to incorporate and heat.
6 – Serve direct from pan or spoon into serving bowls.
* Garnish with cilantro and lemon wedge. Serve with warm artisan bread.
https://wildideabuffalo.com/blogs/recipes/mussels-in-tomato-broth-with-buffalo-chorizo

Wild Idea Buffalo CHORIZO SAUSAGE
Our Mexican-style Chorizo makes any dish taste delicious! Wild Idea Buffalo Chorizo has a flavor that is every bit traditional Chorizo, seasoned with just the right spices, but our 100% grass-fed bison meat adds a lighter twist with powerful health benefits.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Organic Spices [Black Pepper, Chili Pepper, Coriander, Cumin, Oregano, Paprika, Red Pepper], Organic Red Wine Vinegar, and Salt

https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-chorizo-sausage

Kitchen Hint of the Day!

July 10, 2017 at 5:29 AM | Posted in Kitchen Hints | Leave a comment
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Buying Shellfish………

 

When buying live mussels or clams, choose those with tightly closed shells. Avoid any that will not close if tapped, and those with broken shells, since they may be dead and could therefore cause food poisoning if eaten.

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